2
" Slavery has been outlawed in most arab countries for years now but there are villages in jordan made up entirely of descendants of runaway Saudi slaves. Abdulrahman knows he might be free, but hes still an arab. No one ever wants to be the arab - its too old and too tragic, too mysterious and too exasperating, and too lonely for anyone but an actual arab to put up with for very long. Essentially, its an image problem. Ask anyone, Persian, Turks, even Lebanese and Egyptians - none of them want to be the arab. They say things like, well, really we're indo-russian-asian european- chaldeans, so in the end the only one who gets to be the arab is the same little old bedouin with his goats and his sheep and his poetry about his goats and his sheep, because he doesnt know that he's the arab, and what he doesnt know wont hurt him. "
― Diana Abu-Jaber , Crescent
9
" Um-Nadia says that great food needs darkness. It requires letting the dough inhale the very early morning and letting the kabobs drink up wine and garlic all night long, and- on occasion- it requires stuffing the small birds, squabs, pigeons, and other sweet, wild game under the round moon, "when they have let go of their songs," Um-Nadia says. Sirine dreams of cooking and wakes to thoughts of cooking- even when she can't stand the old smells of rancid butter and oils hanging in her hair. She still wakes too early, to grind and salt the lamb by hand, to fan the parsley over the chopping block. "
― Diana Abu-Jaber , Crescent
10
" Sirine puts a forkful of sweet potatoes into her mouth. The potatoes are soft as velvet, the gravy satiny. It is as if she can taste the life inside all those ingredients: the stem that the cranberries grew on, the earth inside the bread, even the warm blood inside the turkey. It comes back to her, the small secret that was always hers, for years, the only truth she seemed to possess- that food was better than love: surer, truer, more satisfying and enriching. As long as she could lose herself in the rhythms of peeling an onion, she was complete and whole. And as long as she could cook, she would be loved. "
― Diana Abu-Jaber , Crescent
12
" Sirine buys sweet, dense Mexican candies, pastel-colored Korean candies, crackling layers of tea leaves, lemongrass, kaffir leaves, Chinese medicinal herbs and powders, Japanese ointments and pastes. She tastes everything edible, studies the new flavors, tests the shock of them; and she learns, every time she tastes, about balance and composition, addition and subtraction. "
― Diana Abu-Jaber , Crescent
16
" It's slow at the café so Um-Nadia sends Mirielle and Sirine out to the Wednesday afternoon farmer's market in Westwood. The two women comb the tables and stalls full of gleaming tomatoes, black-eyed sunflowers, pomegranates full of blood-red seeds. The air smells like burst fruit. Heat rolls in across the neighborhoods, emptying the streets, rippling above the cars. The two women fill bags with knobs and globes of squashes and another bag with garlic and another bag with cucumbers.
"Best walnuts in town," a tanned young farmhand tells Sirine and Mirielle. "They're fresh, perfect, and they taste like butter."
Sirine cocks an eyebrow. "At these prices? They better."
He smiles, his teeth impossibly white. "Hey, you gotta pay for the good stuff. "
― Diana Abu-Jaber , Crescent
20
" Broccoli branches, mashed potatoes, spools of gravy, sliced pillowy white bread. It slides on to Sirine's plate, glossy with butter. The meat loaf is oniony and dense under its charred crust, dressed in sweet puddles of ketchup. On the counter there's a food-stained copy of The Joy of Cooking and a red-plaid Betty Crocker cookbook, both from the library. She's impressed. No one ever wants to cook for her; the rare home-dinners at friends' houses are served with anxiety and apologies. But Han just seems excited- his skin slightly damp and pink from the kitchen heat- and intrigued by the new kind of cooking, a shift of ingredients like a move from native tongue into a foreign language: butter instead of olive oil; potatoes instead of rice; beef instead of lamb. He seats her on a pillow on the blue cloth and then sets the dishes before her on the cloth. He sits across from her, one knee skimming hers. They touch and she makes herself lean forward to reach the bowl of potatoes. Their knees graze again.
Han tastes each dish while looking at Sirine, so the meal seems like a question. She nods and praises him lavishly. "Mm, the rich texture of this meat loaf- the egg and breadcrumbs- and these bits of onion are so good, and there's a little chili powder and dry mustard, isn't there? It's lovely. And there's something in the sauce... something..."
"You mean ketchup?" Han asks.
"Oh yes, I suppose that's it." She smiles.
"That's remarkable."
Sirine smiles vaguely, tips her head, not sure of what he means. "What?"
"The way you taste things...." He gestures over the food, picks up a bite of meat loaf in his fingers as if it were an olive. "You know what everything here is- I mean exactly."
"Oh no." She laughs. "It's so basic, anyone can do that. It's like you just taste the starting places- where it all came from. Unless of course it's ketchup."
He gazes at her, then carefully takes her hand and kisses her fingers. "Then I think you must be of this place."
Sirine laughs again, disconcerted by his intensity. "Well, I don't know about that, but I think food should taste like where it came from. I mean good food especially. You can sort of trace it back. You know, so the best butter tastes a little like pastures and flowers, that sort of stuff. Things show their origins "
― Diana Abu-Jaber , Crescent
