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Quote by Diane C. McPhail

“If nothing else, Alice, you will have sight of one of the grandest buildings in the city, one of the grandest ever built, in fact. That florid thing cost three hundred eighty thousand dollars to erect! It is as ornate as a cathedral. But, oh so mixed up. A bit of everything thrown in---Second Empire, Renaissance, Italian, with Corinthian columns, no less. Gold ceiling medallions, frescoes, murals, sculptures--- even a fountain, where the futures are sold. Well, not in the fountain.” Constance laughed uncertainly. “And an ornate steam elevator… Well, just don’t bid on the cotton futures.”

Quote by Diane C. McPhail

Book:The Seamstress of New Orleans
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The Seamstress of New Orleans

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Diane C. McPhail

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“If you already hate tofu, the term "tofu skin" is probably an effective emetic. But this stuff is addictive. You start by making fresh soy milk. I'm not going to soft-pedal how much work this is: you have to soak, grind, squeeze, and simmer dried soybeans. The result is a thick milk entirely unlike the soy milk you get in a box at Whole Foods in the same way Parmigiano-Reggiano is unlike Velveeta. Then, to make tofu skins (yuba in Japanese), you simmer the soy milk gently over low heat until a skin forms on the surface, then pluck it off with your fingers and drape it over a chopstick to dry. It is exactly like the skin that forms on top of pudding, the one George Costanza wanted to market as Pudding Skin Singles. Yuba doesn't look like much- like a pile of discarded raw chicken skin, honestly. But the texture is toothsome, and with each bite you're rewarded with the flavor of fresh soy milk. It's best served with just a few drops of soy sauce and maybe some grated ginger or sliced negi. "I'm kind of obsessed with tofu skins right now," said Iris, poking her head into the fridge to grab a round of yuba. Me too. In Seattle, I had to buy, grind, boil, and otherwise toil for a few sheets of yuba. In Tokyo, I found it at Life Supermarket, sold in a single-serving plastic tub with a foil top. The yuba wasn't as snappy or flavorful as homemade, but it had that characteristic fresh-soy aroma, which to me smells like a combination of "healthy forest" and "clean baby." Iris and I ate it greedily. (The yuba, not the baby.) Yuba isn't technically tofu, because the soy milk isn't coagulated. Japanese tofu comes in two basic categories, much like underpants: cotton (momen) and silken (kinugoshi). Cotton tofu is the kind eaten most commonly in the U.S.; if you buy a package of extra-firm tofu and cut it up for stir-frying, that's definitely cotton tofu. Silken tofu is fragile, creamier and more dairy-like than cotton-tofu, and it's the star of my favorite summer tofu dish. Hiya yakko is cubes of tofu, usually silken, drizzled with soy sauce and judiciously topped with savory bits: grated ginger or daikon, bonito flakes, negi. It's popular in Japanese bars and easy to make at home, which I did, with (you will be shocked to hear) tons of fresh negi.”

CottonSkinTofuSoy MilkSilkenYuba
Book:Pretty Good Number One: An American Family Eats Tokyo
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“On the night of All Hallow's Eve party, I sew my own black gown using the Witch Sisters' chiffon fabric, and a crown made of forged iron and dove feathers from Valentine's Town. I stand at the mirror, pressing down the silky fabric along my ribs, still feeling like myself--like a rag doll, who is also a queen. Instinctively, I tug at the thread on my wrist, but beneath the seam, I feel the softness of cotton, not the crunch of dead leaves. When I was born, my insides were filled with air-puffed cotton--Dream Town cotton. But when Dr. Finkelstein kidnapped me, he replaced the cotton with dead leaves; he wanted no reminders of where I was really from. But now I have filled myself with both: cotton and dead leaves. Because although I am the queen of Halloween Town, I am also a daughter of Dream Town. Made of nightmares and dreams. A little of both.”

CottonQueenSallyBothRagdollHalloween TownDream Town
Book:Long Live the Pumpkin Queen
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“Texting is not talking and a phone is not a friend.”

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Book:Wealth of Words
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