Quotessence
Home / Quotes / Quote by Erik Pevernagie

Quote by Erik Pevernagie

“When love has left us in the lurch and nothing ever strikes a chord anymore, we may come to realize a vacuum of the lost vibrations of happiness and an absence of the ethereal and exalting feel of harmony that we only become aware of, after time passes by and everything has expired. (“Amour en friche”)”

Quote by Erik Pevernagie

Create image

Author

Erik Pevernagie

Browse famous quotes and profile details for Erik Pevernagie. more

You May Also Like

“To describe heaven it is not necessary to transport the materials of earth there. One must leave earth & its materials where they are, so as to beautify life with its ideal. To address Elohim familiarly is an unseemly buffoonery. The best way of showing him gratitude is not by yelling in his ears that he is mighty, that he created the world, that we are wormlets compared to his greatness. He knows it better than we. Men may excuse themselves of informing him of that. The best way of showing him gratitude is to console humanity, to restore all to it, take it by the hand & treat it like a brother. This is more genuine.”

PietyRelationship With GodHumanisticSpritualism
Book:Maldoror and the Complete Works
Create image

“Today I've prepared a dish I'm calling 'Sea Bass of Three.' The first is a citrus ceviche with yellow chilies and a hint of preserved lemon, to be eaten with plantain crisps on the left of your plate." Even from her vantage, Penelope could see Elijah had molded the ceviche into a vague fish shape that pointed to the center of the plate. "Next, in the center, is a pan-sautéed fillet of sea bass coated in chili de árbol, and paprika potatoes sliced and arranged to resemble fish scales," Elijah continued. Penelope's mouth watered at the sight of the fillet, which looked perfectly crisp and very much resembled a small fish. It again seemed to point to the third and final part of the dish, thanks to the way he'd arranged it all. "And for the final phase, you have a sea-bass-and-cod fritter with fresh coriander leaves, serrano chilies, and a pineapple, chili, and lime foam." The queen and the princess nodded and started to eat the ceviche. "Will you explain what you've done with the samphire?" Lady Rutland asked, pointing to the green seaweed that resembled very thin asparagus spears. "The samphire is meant to symbolize the sea, just as the pineapple foam is meant to suggest sea foam. I sautéed the samphire in a spiced butter," Elijah replied. Penelope grinned from her seat behind the Minstrels' Gallery's open door. He'd almost made it look like the fish (especially the potato-scaled fillet in the center) was still swimming in the sea. From what she could see, he'd dotted the foam in strategic places on the plate, including near the ceviche, so one could take a bite with a plantain crisp and the foam, or try it plain.”

SymbolicSeafoodFishCreative WorkSeasoningsTaste TestFritter
Book:My Fine Fellow
Create image

“We'll start with Un Petite Flamme. It's our espresso macaron. Go on, try it." She looks down at her plate. "This one? With the gold?" "Yup, go on." She puts it against her tongue like she's taking communion. "Good?" She nods quickly. Then I place a purple one on her plate. Rilla lifts it up. "This one has the jam inside, right?" "Yes; it's Remede de Deliverance. Black currant filling, in the middle of the cream." She closes her eyes while she eats it slowly. So slowly I worry she will need to come up for air. "What does that mean?" she asks when she has finally swallowed the last tiny mouthful. "Remede de Deliverance? 'Rescue remedy.' It's violet-flavored.”

FrenchFlavorsMacaronsTaste TestGal Pals
Book:The Color of Tea
Create image

“Cream of mushroom. Come and taste." When Gemma came to stand beside her, Viv dipped some soup into a tasting spoon and handed it to her. "We've a local farmer growing mushrooms for the markets, so I buy whatever he has on hand. This has brown mushrooms, shiitake, and some dried porcini, for depth of flavor." Gemma took a little sip from the spoon. "Oh, I see what you mean," she said in surprise. "It's delicious, but it's somehow more- mushroomy." "It's not balanced yet. It needs more salt." Viv added a generous palmful from a dish by the hob and stirred the pot thoroughly. Grabbing two more spoons, she tasted it herself, then handed a spoonful to Gemma. "Now try." Obediently, Gemma tasted. This time the flavors seemed to pop on her tongue. "Oh, my goodness. It's not salty- it just tastes... I don't know... brighter?" "That's what salt does. It's a flavor enhancer. You have a good palate.”

CookingSaltSoupMushroomsTaste Test
Book:A Bitter Feast
Create image

“The goal of flavor creation is to reach the seven-year-old inside the forty-seven-year-old," Brian explains of their instant connection with customers. While other ice cream start-ups in the city- and there have been plenty launches since Ample Hills, including Oddfellows (2013), Morgenstern's (2014), and Ice & Vice (2015), to name a few- have found their success in offbeat flavors like avocado, extra virgin olive oil, red bean, and chorizo caramel, they aren't made in the same spirit of evoking the fun and play of childhood that Brian finds essential. It's a different brand of creativity. Even though it inevitably meant waiting in a long line, I loved being the one to go to Ample Hills to pick up a pint because it also meant sampling the flavors. Each one is sweet and creamy, über-rich, and totally original. They're loaded with so many ingredients you never tire of taste testing them. There's Ooey Gooey Butter Cake, a full-flavor vanilla that's studded with chunks of rich, dense Saint Louis-style cake; The Munchies, a salty-sweet pretzel-infused ice cream chock-full of Ritz crackers, potato chips, M&M's, and more pretzels; Nonna D's Oatmeal Lace is brown-sugar-and-cinnamon ice cream chunked with homemade oatmeal cookies; and their signature flavor, Salted Crack Caramel, which involves caramelizing large amounts of sugar on the stove top until it's nearly burnt, giving it a bitterness that distinguishes their version from all the other salted caramels out there.”

Ice CreamFlavorsCaramelPretzelsOffbeatTaste Test
Book:Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself
Create image

“My chubby dachshund, Longganisa, pranced around my feet, waiting for her share of my experiment. I tossed her a bit of the crust I'd trimmed off and waited for her reaction. Nisa was always my first critic. If it didn't pass muster with her, it was a no go. She snapped up the shortbread in record time and got up on her hind legs, begging for more. A good sign for me, but disappointment for her. "Sorry, baby, you know you can't have more than that. It's not good for you." I poured out some of her diet kibble and set it in front of her. She looked down at her bowl, then up at me, and I swear, if a dog could raise an eyebrow in disgust, she would've. Go figure I'd pass my food snobbery on to my dog.”

DogTaste TestDachshund
Book:Arsenic and Adobo
Create image