2
" The land around Ankh-Morpork is fertile and largely given over to the cabbage fields that help to give the city its distinctive odor.The gray light of pre-dawn unrolled over the blue-green expanse, and around a couple of farmers who were making an early start on the spinach harvest.They looked up, not at a sound, but at a travelling point of silence where sound ought to have been.It was a man and a woman and something like a size five man in a size twelve fur coat, all in a chariot that flickered as it moved. It bowled along the road toward Holy Wood and was soon out of sight. A minute or two later it was followed by a wheelchair. Its axle glowed red-hot. It was full of people screaming at one another. One of them was turning a handle on a box.It was so overburdened that wizards occasionally fell off and ran along after it, shouting, until they had a chance to jump on again and start screaming.Whoever was attempting to steer was not succeeding, and it weaved back and forth across the road and eventually hurtled off it completely and through the side of a barn.One of the farmers nudged the other." Oi've seen this on the clicks," he said. " It's always the same. They crash into a barn and they allus comes out the other side covered in squawking chickens." His companion leaned reflectively on his hoe." It'd be a sight worth seeing that," he said." Sure would." " 'Cos all there is in there, boy, is twenty ton of cabbage." There was a crash, and the chair erupted from the barn in a shower of chickens and headed madly toward the road.The farmers looked at one another." Well, dang me," said one of them. "
6
" In the evenings the family gathered at Kirkwood Hall. Sometimes Andrew cooked, sometimes Delphine. There was a bounty of vegetables from the kitchen garden: tiny patty-pan squash, radishes both peppery and sweet, beets striped deep magenta and white, golden and green, butter lettuce and spinach and peas, zucchini blossoms stuffed with Graham's mozzarella and salty anchovies. Delphine whipped eggs from the chickens into souffles. Chicken- from the chickens, sadly- were roasted in a Dutch oven or grilled under a brick. Plump strawberries from the fields and minuscule wild ones from the forest were served with a drizzle of balsamic syrup or a billow of whipped cream. Delphine's baking provided custardy tarts, flaky biscuits, and deep, dark chocolate cake. "
― Ellen Herrick , The Forbidden Garden
7
" My favorite of all was still the place on Vermont, the French cafe, La Lyonnaise, that had given me the best onion soup on that night with George and my father. The two owners hailed from France, from Lyon, before the city had boomed into a culinary sibling of Paris. Inside, it had only a few tables, and the waiters served everything out of order, and it had a B rating in the window, and they usually sat me right by the swinging kitchen door, but I didn't care about any of it.
There, I ordered chicken Dijon, or beef Bourguignon, or a simple green salad, or a pate sandwich, and when it came to the table, I melted into whatever arrived. I lavished in a forkful of spinach gratin on the side, at how delighted the chef had clearly been over the balance of spinach and cheese, like she was conducting a meeting of spinach and cheese, like a matchmaker who knew they would shortly fall in love. Sure, there were small distractions and preoccupations in it all, but I could find the food in there, the food was the center, and the person making the food was so connected with the food that I could really, for once, enjoy it. "
― Aimee Bender , The Particular Sadness of Lemon Cake
8
" The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the " breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the " snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas. "
11
" There’s an organic grocery store just off the highway exit. I can’t remember the last time I went shopping for food.” A smile glittered in his eyes. “I might have gone overboard.”
I walked into the kitchen, with gleaming stainless-steel appliances, black granite countertops, and walnut cabinetry. Very masculine, very sleek. I went for the fridge first. Water bottles, spinach and arugula, mushrooms, gingerroot, Gorgonzola and feta cheeses, natural peanut butter, and milk on one side. Hot dogs, cold cuts, Coke, chocolate pudding cups, and canned whipped cream on the other. I tried to picture Patch pushing a shopping cart down the aisle, tossing in food as it pleased him. It was all I could do to keep a straight face. "
― Becca Fitzpatrick , Silence (Hush, Hush, #3)
