Quotessence
Home / Quotes / Quote by Susan Wiggs

Quote by Susan Wiggs

“Time for lunch. Take me somewhere good. Somewhere Italian." She chose Vine, one of the cafes on the main plaza, and ordered a burrata and squash blossom pizza. The fluffy soft cheese, drizzled with fruity olive oil, paired beautifully with the crisp blossoms and homemade crust. Eaten with chilled elderflower soda, it was exactly what she'd been craving.”

Quote by Susan Wiggs

Book:The Beekeeper's Ball
Create image

Work

The Beekeeper's Ball

Browse quotes and source details for this work. more

Author

Susan Wiggs
Susan Wiggs

Susan Wiggs is an American author born on May 17, 1958. Her works primarily focus on family, love, and community life, and she is beloved by readers for her warm emotional descriptions and profound character portrayals. more

You May Also Like

“If you don't try the shaobing with Cubano pork today, you're missing out," I said. "It's just an explosion of flavor. The pork is tender and practically falls apart in my teeth, and the pickles add a nice vinegary crunch against the meatiness of the pork and ham and the richness of the cheese. And that structure! I'll never be able to eat a Cubano sandwich on ordinary bread again, not after the flaky crunch of the shaobing. I hope you caught the steam that billowed out when I took that bite. I'd bathe in it.”

Chinese FoodFillingsFlatbreadFood Review
Book:Best Served Hot
Create image

“The writing, in huge insular majuscule script, is flawless in its regularity and utter control. One can only marvel at the penmanship. It is calligraphic and as exact as printing, and yet it flows and shapes itself into the space available. It sometimes swells and seems to take breath at the ends of lines. The decoration is more extensive and more overwhelming than one could possibly imagine. Virtually every line is embellished with color or ornament.”

PenmanshipMedieval LiteratureBook Of KellsHandwrittenCalligraphic Art
Book:Meetings with Remarkable Manuscripts
Create image

“The 'most precious object of the Western world' is now a national monument of Ireland at the very highest level. It is probably the most famous and perhaps the most emotively charged medieval book of any kind. It is the iconic symbol of Irish culture. It is included in the Memory of the World Register compiled by UNESCO. A design echoing the Book of Kells was used on the former penny coin of Ireland (1971 to 2000) and on a commemorative twenty-euro piece in 2012. One of its initials was shown on the reverse of the old Irish five-pound banknote. It has been illustrated on the country's postage stamps. Probably every Irish bar in the world has some reflexion of its script or decoration.”

HistoryIrelandIllustrationIrishUnescoPostage StampsMedieval LiteratureBook Of Kells
Book:Meetings with Remarkable Manuscripts
Create image

“the extraordinary carelessness with which the text has been handled [...] a more than normal share of errors, even by the stanards of the time. The treatment of the canon-tables [...] is unbelievably irresponsible [...] It looks as if the Kells scribe did not care very much, knowing that nobody was going to use the volume for reference, and that it had, first of all, to be a beatiful object.”

ErrorsIrresponsibleBeautiful ObjectsBook Of Kells
Book:The Book of Kells: Reproductions from the Manuscript in Trinity College Dublin
Create image

“Why resist the Iona hypthesis? In part to play devil's advocate, but mostly because the wit, verve and apparent sponteneity - the daredevil quality of the Book of Kells is not in evidence in Iona. It is, however, abundantly present in Pictish sculpture, and thanks to new research we now know that Pictland has a monastic site that once rivalled Iona.”

WitIonaPictsBook Of KellsVervePictlandPictish SculpturePortmahomackSponteneity
Book:The Book of Kells: Unlocking the Enigma
Create image

“A natural person can achieve right diet because his instinct is in proper working order. He is satisfied with simple food; it is nutritious, tastes good, and is useful daily medicine. Food and the human spirit are united. Modern people have lost their clear instinct and consequently have become unable to gather and enjoy the seven herbs of spring. They go out seeking a variety of flavors. Their diet becomes disordered, the gaps between likes and dislikes widens, and their instinct becomes more and more bewildered. At this point people begin to apply strong seasonings to their food and to use elaborate cooking techniques, further deepening the confusion. Food and the human spirit have become estranged.”

DietLocal FoodHuman InstinctNatural FoodHarmony With Nature
Book:The One-Straw Revolution
Create image

“Egilson was prompt in preparing our supper, which was accompanied by a dozen buns and, perhaps as a form of apology for the lack of apple tart, a basket of greyish-blue fruits aptly named iceberries. Finn delivered the lot, along with his apologies---there were no apples to be had in Hrafnsvik, and he had no experience with bread pudding, but he hoped we would enjoy his briòsupa, which he and Krystjan guessed to be the closest Ljoslander approximation. It was made with rye bread and plenty of cinnamon, cream, and raisins, and smelled divine.”

DessertLocal Food
Book:Emily Wilde's Encyclopaedia of Faeries
Create image

“What is Gosetsu Udon, you ask? Meaning "snowy noodles," it is a local specialty from Kutchan, Hokkaido, one of the snowiest places on Earth! The Kutchan region is a big producer of potatoes, and one of the most famous kinds they grow is the extra mealy and starchy Irish Cobbler Potato, also called Danshaku. It's from that potato that Gosetsu Udon Noodles are made! In fact, Gosetsu Udon Noodles are 95 percent starch! First, boil the potatoes, and then peel them... Mash them until they're smooth and fluffy... Then add water, salt and flour to make the dough! "There wasn't enough flour left for us to use. But thankfully... ... there were a few bags of this still available!" Potato starch! That was meant to be used for dusting cutting boards and table surfaces when making handmade noodles! It's not normally used as an ingredient in noodles... but as it's potato starch, that changes when it comes to potato noodles! Acting as the glue holding the noodles together, it also adds that extra starchiness for making the finished noodles that much chewier!”

PotatoesNoodlesJapanese CookingLocal FoodHokkaidoStarchUdon
Book:食戟のソーマ 21 [Shokugeki no Souma 21]
Create image