1
" When you meet someone so different from yourself, in a good way, you don't even have to kiss to have fireworks go off. It's like fireworks in your heart all the time. I always wondered, do opposites really attract? Now I know for sure they do. I'd grown up going to the library as often as most people go to the grocery store. Jackson didn't need to read about exciting people or places. He went out and found them, or created excitement himself if there wasn't any to be found. The things I like are pretty simple. Burning CDs around themes, like Songs to Get You Groove On and Tunes to Fix a Broken Heart; watching movies; baking cookies; and swimming. It's like I was a salad with a light vinaigrette, and Jackson was a platter of seafood Cajun pasta. Alone, we were good. Together, we were fantastic. "
― Lisa Schroeder , I Heart You, You Haunt Me
2
" I said, " I'll take the T-bone steak." A soft voice mooed, " Oh wow." And I looked up and realizedThe waitress was a cow.I cried, " Mistake--forget the the steak.I'll take the chicken then." I heard a cluck--'twas just my luckThe busboy was a hen.I said, " Okay no, fowl today.I'll have the seafood dish." Then I saw through the kitchen doorThe cook--he was a fish.I screamed, " Is there anyone workin' hereWho's an onion or a beet?No? Your're sure? Okay then friends,A salad's what I'll eat." They looked at me. " Oh,no," they said," The owner is a cabbage head. "
3
" Airplane Dream #13' told the story, more or less, of a dream Rosa had had about the end of the world. There were no human beings left but her, and she had found herself flying in a pink seaplane to an island inhabited by sentient lemurs. There seemed to be a lot more to it -- there was a kind of graphic " sound track" constructed around images relating to Peter Tchaikovsky and his works, and of course abundant food imagery -- but this was, as far as Joe could tell, the gist. The story was told entirely through collage, with pictures clipped from magazines and books. There were pictures from anatomy texts, an exploded musculature of the human leg, a pictorial explanation of peristalsis. She had found an old history of India, and many of the lemurs of her dream-apocalypse had the heads and calm, horizontal gazes of Hindu princes and goddesses. A seafood cookbook, rich with color photographs of boiled crustacea and poached whole fish with jellied stares, had been throughly mined. Sometimes she inscribed text across the pictures, none of which made a good deal of sense to him; a few pages consisted almost entirely of her brambly writing, illuminated, as it were, with collage. There were some penciled-in cartoonish marginalia like the creatures found loitering at the edges of pages in medieval books. "
5
" «I’ve never been to a funeral until today. I see dazzling arrangements of red, yellow, and purple flowers with long, green stems. I see a stained-glass window with a white dove, a yellow sun, a blue sky. I see a gold cross, standing tall, shiny, brilliant. And I see black. Black dresses. Black pants. Black shoes. Black bibles. Black is my favorite color. Jackson asked me about it one time.
“Ava, why don’t you like pink? Or yellow? Or blue?” ”I love black,” I said. ”It suits me.” ”I suit you,” he said. I’m not so sure I love black anymore.
And then, beyond the flowers, beneath the stained-glass window, beside the cross, I see the white casket. I see red, burning love disappear forever. As we pull away, my eyes stay glued to the casket. It’s proof that sometimes life does not go on. I look around. If tears could bring him back, there’d be enough to bring him back a hundred times. That’s not what I’m thinking. I’m thinking, I hate good-byes.
It’s like I was a garden salad with a light vinaigrette, and Jackson was a platter of seafood Cajun pasta. Alone, we were good. Together, we were fantastic.
Memories might keep him alive. But they might kill me.» "
― Lisa Schroeder , I Heart You, You Haunt Me
7
" I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed to know what to cook for his teenage daughter. Jose Andres made me a classic Spanish tortilla, shocking me with the sheer volume of viridian olive oil he put into that simple dish of potatoes, onions, and eggs. Graham Elliot Bowles and I made gourmet Jell-O shots together, and ate leftover cheddar risotto with Cheez-Its crumbled on top right out of the pan.
Lucky for me, Maria still includes me in special evenings like this, usually giving me the option of joining the guests at table, or helping in the kitchen. I always choose the kitchen, because passing up the opportunity to see these chefs in action is something only an idiot would do. Susan Spicer flew up from New Orleans shortly after the BP oil spill to do an extraordinary menu of all Gulf seafood for a ten-thousand-dollar-a-plate fund-raising dinner Maria hosted to help the families of Gulf fishermen. Local geniuses Gil Langlois and Top Chef winner Stephanie Izard joined forces with Gale Gand for a seven-course dinner none of us will ever forget, due in no small part to Gil's hoisin oxtail with smoked Gouda mac 'n' cheese, Stephanie's roasted cauliflower with pine nuts and light-as-air chickpea fritters, and Gale's honey panna cotta with rhubarb compote and insane little chocolate cookies. Stephanie and I bonded over hair products, since we have the same thick brown curls with a tendency to frizz, and the general dumbness of boys, and ended up giggling over glasses of bourbon till nearly two in the morning. She is even more awesome, funny, sweet, and genuine in person than she was on her rock-star winning season on Bravo. Plus, her food is spectacular all day. I sort of wish she would go into food television and steal me from Patrick. Allen Sternweiler did a game menu with all local proteins he had hunted himself, including a pheasant breast over caramelized brussels sprouts and mushrooms that melted in your mouth (despite the occasional bit of buckshot). Michelle Bernstein came up from Miami and taught me her white gazpacho, which I have since made a gajillion times, as it is probably one of the world's perfect foods. "
― Stacey Ballis , Off the Menu