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Quote by Tahereh Mafi

“There is a rage that lives inside me I've never been able to kill. A rage that lives buried, like magma, miles beneath still waters. The rage of a child still too young to fight the monsters when they come calling.”

Quote by Tahereh Mafi

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Author

Tahereh Mafi
Tahereh Mafi

Tahereh Mafi is an Iranian-American author born in 1988. Her works are acclaimed for their unique narrative style and profound insight into the psychology of teenagers. Mafi's debut novel, 'The Revenant,' is a coming-of-age story that delves into themes of family, identity, and self-discovery. more

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“You know what I love? The spaces between I love you. The tap of your fork against the plate and how my cup of wine clicks against our table. The scratchy voice coming from the radio in the other room. The quiet sound of your hand reaching across the table and whispering over mine. How your voice sounds like your mouth on the back of my neck. The soft murmur of our easy conversation. Between these quiet Tuesday night routines, following every comma and right after every pause for breath, is I, love, and you. In the middle of every I love you is a sink full of dishes, whisper of socked feet tangled in white sheets, and gentle kisses against curved cheeks. We lyric ourselves into the laundry that needs to be finished, into the ends of every smile that follows me repeating your name. We write ourselves into the grocery bags we need to carry, the cracks running up our rented walls, the sides of the bed we choose to drag up the sails of heavy eyed dreams. Like the spaces between our fingers, in the spaces between I, love, and you, we wait. The in-betweens have always been my favorite.”

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“By the time he planted his first seed and watched it bloom into a bright white daisy, Hart began to feel what he suspected his mom felt every time she was out in the gardens. The joy sprouted on the stem, and in his soul. While other boys were becoming interested in video games, or sports, or breaking rules, Hart got really into flowers. There were some areas in the garden where the flowers grew so high and bountiful that you could walk through them and get lost in tiny worlds. Whole colorful planets at his fingertips. To Hart, there was nothing like it. Cupping a sorbet-colored ball of dahlia in the palm of his hand, breathing in the musky-sweet notes of jasmine, watching the pollen-dressed bees buzzing in the fluff. The flowers made something in Hart's soul stir. Or settle. Or float. He wasn't sure what, but it felt like he'd discovered a secret that no one else knew about. That all you needed to feel perfectly in balance with the world were flowers.”

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“As soon as I moved into the house, I planted a Discovery apple tree at the foot of the garden, by the yew hedge. A gift to the Norse gods for eternal youth, but in truth a nod to the apple tree of my childhood, whose canopy shaded the patch of phlox growing underneath, whose long stems and flowers the colors of sugared almonds hid a treasure trove of fallen fruit. Discovery is a scented apple, with bright, acid flesh that does not keep well. The small, slightly flattened fruit are best eaten straight from the tree. The flesh is white as frost, flashed lightly with strawberry pink. A child's apple. It is aptly named. Brought up as I was in a world of Dairylea, Ritz Crackers and Wonderloaf, the flavor and scent of these pale fruits were my first hint that there was something more interesting out there to eat. My tree, twenty years old now, awaits the lacework of soft-green lichen that covered the branches of my parents' and, infuriatingly, phlox has so far refused to grow beneath its boughs. It is the earliest apple, ripening in August. A fruit I think of not only as the herald of the apple season, with its Michaelmas Reds and Blenheim Oranges, its Cornish Honeypins and Ribston Pippins, but as the beginning of everything.”

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“Maybe she hadn't worked in a restaurant, but anyone who made their cookbooks look like that must have known something. I flipped through a few others. Thai salads, meringue-topped cakes, Carolina barbecue. Then on the bottom shelves, I found a row of cheap black-and-white speckled notebooks. They didn't fit the grown-up vibe of the rest of the room. Everyone has a soft spot, Jay had said. I reached for one. "Cooking Notes," it said in sparkly green pen on the cover. The handwriting was rounder. A kid's. "October 25," I read slowly, trailing my finger along the page. Fish sticks. Cook at 400F for two minutes longer than the box says. Hank likes one tablespoon ketchup and one tablespoon yellow mustard mixed together. Mom likes one tablespoon mayonnaise with juice of a quarter of a lemon and one teaspoon Tabasco. Hank's waffles. Toast Eggos on medium, put on butter and maple syrup, then microwave for ten seconds to melt everything together. I flicked through a year of little Ellie's cooking. A lot of it was her trying to dress up convenience food--- pancakes, ramen. Toward the end of the notebook, she'd started to try random scratch recipes. Ground Turkey Tacos had lots of stars and fireworks drawn around it, while another for zucchini omelets only had "Yuck.”

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