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Quote by Marie Burdett

“finally he speaks 'if you come into my cave, child you will not come out again unchanged' his hands gesture beyond him trying vainly to describe something greater than him 'if you come into this deep cave, down halls few feet have ever trod, you will not be you again you will be another you, a newer you a blinded yet unblinded being, footsteps following the footsteps of those who have painted here before will you come?”

Quote by Marie Burdett

Book:The Little Boy and the Painter
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The Little Boy and the Painter

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Marie Burdett

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“So not only was this curious bracelet [found at the Denisova cave] unequivocally the work of anatomically archaic human beings--the Denisovans-- but also it testified to their mastery of advanced manufacturing techniques in the Upper Paleolithic, many millennia ahead of the earliest use of these techniques in the Neolithic by our own supposedly "advanced" species, Homo sapiens. Also made crystal clear was the realization that the Denisovans must have possessed the same kinds of artistic sensibility and self-awareness that we habitually associate only with our own kind--for there can be no doubt that very real, conscious, aware, and unmistakably human beings had interacted with this bracelet at every stage of its conception, design, and manufacture, all the way through to its end use.”

ArtSelf AwarenessIntelligenceMasteryPaleolithicNeolithicDenisovans
Book:America Before: The Key to Earth's Lost Civilization
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“Charity is the best form of prayer. Do whatever little you can to help the not so fortunate. You may donate a small portion of your income, you may take out time to teach the underprivileged children, sponsor a meal for the hungry or just spend some time with an old lady who has no one. I am sure that you will move one level high on the spiritual plane. Like prayers, doing charity once is not enough. You have to do it continuously, as much as possible.”

PrayerCharityPrayPrayersDonateCharity WorkUnderprivilegedPrayers Of The HeartNeelam Saxena ChandraNeelam ChandraNeelam SaxenaDonate EverydayDonate To Others
Author:Neelam Saxena Chandra
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“Starting from the top left: thinly sliced Akashi sea bream sashimi, with a prickly ash bud and miso dressing-- to be enjoyed with the ponzu dipping sauce. Miso-glazed Kamo aubergine. Maizuru cockles sandwiched between slices of myoga ginger. Gizzard shad marinated in sweet vinegar, served in a miniature sushi roll. Fried matsutake, conger eel grilled two ways, Manganji sweet pepper tempura, abalone pickled in Kyoto-style sweet white miso and then grilled. Fish paste noodles, Kurama-style local chicken, smoked mackerel with a pine nut stuffing. Fresh soy milk curd and vegetables pickled with red perilla.”

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Book:The Kamogawa Food Detectives
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“She opened the capers, green and freckled as amphibians, and with a teaspoon eased them from their brine. The olives were next, and she pushed pits from the aubergine-dark fruits, dropping their flesh into the tomato sauce. She ate as many as she added, and, as she stirred, she spat out the stones. The sauce bubbled, and the hob became flecked with red. Heat had started to rise in the kitchen, and she turned to the parsley, cool as morning grass. She chopped the herb to a finely mown darkness, her fingertips stained lawn-green when she pulled back, when she wiped the blade of her knife.”

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“The grits were lumpy, but the flavor was incredible: the garlic and onion powder, the cayenne's heat lingering after every bite, the creamy tang of the cheddar. It had all the savory, carb-laden richness of mashed potatoes, but better. If this dish was anything like her grandma's, no wonder her dad was so disappointed by the Skyline Diner's pale imitation. "I'm amazing," she decided. "Of course you are." She grinned and went for another bite, this time with the shrimp. She doubted her grandma's shrimp and grits involved Chinese takeout, but it sort of worked, the sweet, spicy shrimp and the creamy grits.”

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Book:The Townsend Family Recipe for Disaster
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“Unlike the pantries featured in interior design magazines, mine has no bespoke timber or marble finishes. It is, instead, a simple walk-in cupboard with pockmarked walls. And on its six shelves, painted white, the cycle of life is evident: eggs, nuts, seeds, spines, bones. A collage of primeval things born of nature, speaking of the land: oats, bark, leaves; and the sea: dulse, anchovies, mackerel. Things, now in tins and jars, that have absorbed the power of soil, oxygen, water and sun. And pickled things, suspended in time: mushrooms and cucumbers, noble-looking white asparagus spears erect in brine. Herbal and floral vinegars, sweet and fruity. Soot-black Persian dried limes, snow-white coconut milk, Sichuan peppercorns, Scottish heather honey, Japanese bonito stock, Turkish lokum, dried Polish mushrooms. A flavor atlas of the world.”

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Book:Cold Kitchen: A Year of Culinary Travels
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“On a deep bed of rice sits a neat rectangle of grilled eel fillets, a dish I could easily choose as my last supper if I could eat it here, in Japan. Those bronzed pieces of fish, shiny, soft enough to cut with chopsticks and tantalizingly savory, are the food I dream of when I am on the plane, and are now sitting in their shining box, dusted very lightly with fine green sansho pepper. What I refer to as Japanese dust-- the ground dried berries with notes of pepper and citrus.”

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Book:A Thousand Feasts: Small Moments of Joy… A Memoir of Sorts
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