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Quote by Rue Knightly

“I will turn this swan into a raven; my goddess of darkness, my queen of death. Because only when she becomes as unprincipled as me, would she willingly stay with me in my castle of dead bones and blood”

Quote by Rue Knightly

Book:Venom and Black Swan
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Venom and Black Swan

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Rue Knightly

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“And Raphael will be joining us,” Andrea said. “So you get twice the backup. Nobody will be killing you on our watch.” So that was what this was all about. I got a cookie after all. “Aww. I had no idea you cared. I’m touched.” “You should be.” Andrea bit another bacon slice. “I’m willing to abandon the tender embrace of my future mother-in-law for your sake.” “About that,” Aunt B said. “I’m coming, too.” Dear God, the cookie was poisoned." 12% in 'Magic Rises' by Ilona Andrews”

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Book:Magic Rises
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“What is the connection between you and our handsome host? Aunt B asked. Blackberries taste much worse when they try to come back up your throat. "Uhhh..." "Uhhh is not an answer," Keira informed me. Andre must not have told her about Hugh, and I had no desire to explain who my dad was. "We never met but we were trained by the same person. Now he works for a very powerful man who will kill me if he finds me." "Why?" Keira asked. "It's a family thing." "That explains the attraction," Aunt B said. "Attraction?" "You're that thing he can't have. It's called forbidden fruit." "I'm not his fruit!" "He thinks you are. The word you're looking for is "smitten," my dear." Aunt B smiled. "I'm sure the way Megobari looked at you made Curran positively giddy.”

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Book:Magic Rises
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“It seems, therefore, that even somewhat halting and imperfect steps towards the goal of more productive- and enormously more profitable- fishing cannot but be beneficial almost immediately. But any kind of regulation, however simple or limited, must inevitably involve the sacrifice, at some level, of part of the competitive element which characterises fishing as a means of utilising a natural resource, and its replacement by a measure of cooperation. In the early stages of regulation the obligation will fall primarily on the larger units within the fishing industries, and especially on the industries of each nation in their attitude towards one another's activities. Eventually, if regulation is to become perfected so that the maximum benefits are obtained, the greater will be the demand on the fisherman himself to bring about some modification of his individualistic and competitive approach to his problem of making a livelihood.”

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Book:On the Dynamics of Exploited Fish Populations
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“In summer, most ramen restaurants in Tokyo serve hiyashi chūka, a cold ramen noodle salad topped with strips of ham, cucumber, and omelet; a tart sesame- or soy-based sauce; and sometimes other vegetables, like a tomato wedge or sheets of wakame seaweed. The vegetables are arranged in piles of parallel shreds radiating from the center to the edge of the plate like bicycle spokes, and you toss everything together before eating. It's bracing, ice-cold, addictive- summer food from the days before air conditioning. In Oishinbo: Ramen and Gyōza, a young lifestyle reporter wants to write an article about hiyashi chūka. "I'm not interested in something like hiyashi chūka," says my alter ego Yamaoka. It's a fake Chinese dish made with cheap industrial ingredients, he explains. Later, however, Yamaoka relents. "Cold noodles, cold soup, and cold toppings," he muses. "The idea of trying to make a good dish out of them is a valid one." Good point, jerk. He mills organic wheat into flour and hires a Chinese chef to make the noodles. He buys a farmyard chicken from an old woman to make the stock and seasons it with the finest Japanese vinegar, soy sauce, and sake. Yamaoka's mean old dad Kaibara Yūzan inevitably gets involved and makes an even better hiyashi chūka by substituting the finest Chinese vinegar, soy sauce, and rice wine. When I first read this, I enjoyed trying to follow the heated argument over this dish I'd never even heard of. Yamaoka and Kaibara are in total agreement that hiyashi chūka needs to be made with quality ingredients, but they disagree about what kind of dish it is: Chinese, Japanese, or somewhere in between? Unlike American food, Japanese cuisine has boundary issues.”

ColdSaladRamenHiyashi Chūka
Book:Pretty Good Number One: An American Family Eats Tokyo
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“In Tokyo, ramen is a playground for the culinary imagination. As long as the dish contains thin wheat noodles, it's ramen. In fact, there's a literal ramen playground called Tokyo Ramen Street in the basement of Tokyo Station, with eight top-rated ramen shops sharing one corridor. We stopped by one evening after a day of riding around on the Shinkansen. After drooling over the photos at establishments such as Junk Garage, which serves oily, brothless noodles hidden under a towering slag heap of toppings, we settled on Ramen Honda based on its short line and the fact that its ramen seemed to be topped with a massive pile of scallions. However, anything in Tokyo that appears to be topped with scallions is actually topped with something much better. You'll meet this delectable dopplegänger soon, and in mass quantities. The Internet is littered with dozens if not hundreds of exclamation point-bedecked ramen blogs (Rameniac, GO RAMEN!, Ramen Adventures, Ramenate!) in English, Japanese, and probably Serbian, Hindi, and Xhosa. In Tokyo, you'll find hot and cold ramen; Thai green curry ramen; diet ramen and ramen with pork broth so thick you could sculpt with it; Italian-inspired tomato ramen; and Hokkaido-style miso ramen. You'll find ramen chains and fiercely individual holes-in-the-wall. Right now, somewhere in the world, someone is having a meet-cute with her first bowl of ramen. As she fills up on pork and noodles and seaweed and bamboo shoots, she thinks, we were meant to be together, and she is embarrassed at her atavistic reaction to a simple bowl of soup.”

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Book:Pretty Good Number One: An American Family Eats Tokyo
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“Now, back to Sapporo-ya. The place is deep enough below street level that the windows let in no natural light; harsh fluorescent lamps made everyone look ill. The walls are greenish-yellow. If you are directing a modern adaptation of The Divine Comedy, shoot the purgatory scenes here. The waitress set down my hiyashi chūka goma dare (sesame sauce). It was in every way the opposite of its surroundings: colorful, artfully presented, sweated over. The tangle of yellow noodles was served in a shallow blue-and-white bowl and topped with daikon, pickled ginger, roast pork, bamboo shoots, tomato, shredded nori, cucumber, bean sprouts, half a hard-boiled egg, and Japanese mustard. It was almost too pretty to ruin by tossing it together with chopsticks.”

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Book:Pretty Good Number One: An American Family Eats Tokyo
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