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Quote by Sarah Jio

“You must tune everything else out and create from your heart." I nod, dipping my brush in red acrylic, then white, before mixing the paints on the palette until they form a perfect pink. I paint a peony, and then another. I somehow recall a garden, far away from here, where there were (are?) peonies. I remember the way the blossoms are so heavy that they flounce over, and I reach for another brush and dip it into green to get the stems just right.”

Quote by Sarah Jio

Work

All the Flowers in Paris

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Author

Sarah Jio
Sarah Jio

Sarah Jio is an American author born on February 18, 1978. Her works are known for their delicate emotional descriptions and captivating storylines, which have won her a wide audience. more

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“No matter what anyone in North Star thought of my mom, everyone agreed on one thing: she was the best cook in the Texas Hill Country. She was known for her barbecue and fried pies. But she was most famous for one particular dish. The dish people people would drive hundreds of miles for was simply called the Number One. I imagine Momma was going to make a list of specials. The trouble was, she never got past the Number One. So there it sat at the top of the menu, alone, all by itself. The Number One: Chicken fried steak with cream gravy, mashed potatoes, green beans cooked in bacon fat, one buttermilk biscuit, and a slice of pecan pie With Brad's words ringing in my head about my vague culinary vision, I decide to make the Number One for tonight's supper. After leaving the salon, I drive to various farm stands, grocery stores, and butchers. I handpick the top-round steak with care, choose fresh eggs one by one, and feel an immense sense of home as I pull Mom's cast-iron skillet from the depths of Merry Carole's cabinets. My happiest memories involve me walking into whatever house we were staying in at the time to the sounds and smells of chicken fried steak sizzling away in that skillet. This dish is at the very epicenter of who I am. If my culinary roots start anywhere, it's with the Number One. As I tenderize the beef, my mind is clear and I'm happy. I haven't cooked like this- my recipes for me and the people I love- in far too long. If ever. Time flies as I roll out the crust for the pecan pie. I'm happy and contented as I cut out the biscuit rounds one by one. I haven't a care in the world. Being in Merry Carole's kitchen has washed away everything I left in the whirlwind of being back in North Star.”

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