soft bread, the smooth sauce soaking through all of it

These urban wanderings are punctuated by brief pauses in the cafés of Neukölln to down a quick beer; prolonged pauses in the lines outside kebab shops at lunchtime, long queues…there are more kebab shops here than McDonald’s. Mauro will taste more than thirty during his stay, finally deciding on his favorite—made in a van at the Mehringdamm U-Bahn station. Crunchy slices of meat, sweet grilled onions, crisp fries, soft bread, the smooth sauce soaking through all of it, and hot, hot, hot: the perfect fuel.

~ Maylis de KerangalThe Cook (Farrar, Straus and Giroux, March 26, 2019)


Photo: geschmacks of Döner Kebab Groß

Here I was, I thought, living.

Things were better at home when a chicken roasted in the oven or eggs cooked in a hot buttered pan… Cooking was a meditation, I thought. It anchored me in my body—here was my hand, holding a knife, slicing through celery. Here I was, standing on the black and white kitchen tile of my first apartment in Brooklyn, listening to records, making dinner. Here I was, I thought, living.

~ Sarah McColl, “Joy Enough: A Memoir.” (January, 2019)


Notes: Image: Better Homes & Gardens – Perfect Fried Eggs.  Prior Sarah McColl posts

Dinner (w Family)

The sun looks down on nothing half so good as a household laughing together over a meal.

– C.S. Lewis, from The Weight of Glory

 


Photo: Gabriel Maglieri with “Family

Truth

Here’s Pavarotti copied from an interview somewhere:

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”

Patricia HamplThe Art of the Wasted Day (Published April 17, 2018)

 


Photo: BonAppétit, Pappardelle with Arugula and Prosciutto

 

No question looms larger

No question looms larger on a daily basis for many of us than

“What’s for lunch?”

and, when that has been resolved,

“What’s for dinner?”

~ Jim Harrison, A Really Big Lunch: Meditations on Food and Life from the Roving Gourmand

 


Photo: Easy Indian Masala Burgers @ yumi-food. (Masala Burger @ Trader Joe’s is a blend of seven different vegetables – potatoes, carrots, green beans, bell peppers, onions, corn and green peppers – with authentic Indian spices like coriander, cumin, red chili powder and turmeric.)

Dinner (Together)

Q: In your memoir The Apprentice: My Life in the Kitchen, you talk about the importance of having dinner as a family, having everyone together to discuss the issues of the day.

Jacques Pépin: For me, the kitchen is the center of the house. When a kid comes back from school, you sit down in that kitchen and you do your homework. You hear the voice of your mother, your father, you hear the clink of pots and pans, you see the ingredients, the smells. All of that will stay with you the rest of your life. You know, that becomes very important. For a child just home from school, the kitchen is a great place to be.

~ Don’t miss full interview @ GQ.com: Jacques Pépin  (April 11, 2017)


Sources: Quote – Thank you Harvey @ The Happy Curmudgeon. Photo: L.A. Times

A Really Big Lunch

Jim was hungry, thirsty, joyously friendly, and characteristically overeager for the first course to come out of the kitchen. Jim’s appetite was legendary, and nothing makes a cook quite so happy as someone who exists entirely to eat—and when not eating, to talk about eating, to hunt and fish for things to eat, or to spend time after eating talking about what we just ate. […]

Jim and I shared many qualities: an unending appetite, inhaling life to the full chorizo, finding hilarious and playful nuance in every breath and every moment, but I always was and remain the student. Jim was sharper, more in tune with the distant cry of the loon over the lake while fishing on a lazy Tuesday morning, more sensitive to the moonlight over Washington Square Park on a dusk walk toward the Babbo apartment, where he sometimes stayed. Jim lived art not as a method to distill his thoughts but as a categorical way of understanding life, a quest to quench an insatiable thirst for all it put before him. And to share that understanding with any and every person he met. […]

Jim once wrote of a character, “He’s literally taking bites out of the sun, moon, and earth,” which is what he himself spent a lifetime doing. Damn, he was my hero.

~ Mario Batali, from “Inhaling Life” (The New Yorker, March 18, 2017). This text was drawn from the introduction to “A Really Big Lunch: Meditations on Food and Life from the Roving Gourmand,” by Jim Harrison, which is out on March 24th.

Hearty Soup

Yes,
I like seven pounds of short ribs and
twenty-three cloves of garlic in barley soup.
Some will settle for less
but they’re not writing barley poems.

~ Jim Harrison, from “Courage and Survival” (Brick, November, 26, 2012)


Notes: Photo: thefoodcharlatan.com. Quote: Thank you The Hammock Papers

Dinner! Let’s eat together…

Stick with this to the finish…


Thank you Susan

I refuse to do drive-through. I am not a grazer, I am not a cow. You eat. You sit down.

nikki-giovanni

“I refuse to do drive-through. I am not a grazer, I am not a cow. You eat. You sit down. You put a napkin there. And it has to have the colors. If you’re having a steak then you’ll have a little carrots because it’s really yellow, and it looks good. And maybe a little broccoli. So that the plate — first, you plate it. And my aunt, because my uncle died, and she’d been very sad. And I had to call her and say, “Ag, what’d you have for” — you know, because she didn’t have any daughters, right? And so I said, “Ag, what’d you have for dinner?” She said, “Oh, I just had a bowl of cereal.” I said, “You can’t do that. You have to plate your food.” You have to take of yourself. I’ve started to have massages because it’s like, I have to make time to have a massage. It feels great, somebody just rubbing oil in your back. Where’s the downside? You have to do things to remind yourself that it’s a really good idea to be alive.”

Nikki Giovanni, excerpt from Bill Moyers’ interview with Nikki Giovanni


Notes: Quote Source: Wait-What?. Photo of Nikki Giovanni: Jackson State University News Room

%d bloggers like this: