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Quote by Gustave Flaubert

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Gustave Flaubert
Gustave Flaubert

Gustave Flaubert, born on December 12, 1821 and died on May 8, 1880, was a prominent French writer of the 19th century. Known for his exquisite literary skills and profound psychological portrayals, Flaubert is best remembered for his masterpiece 'Madame Bovary'. more

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“SUGAR IS A STRONGHOLD for many people. Does it hold you back from the good life that God has planned for you? Perhaps over time your sweet tooth has turned into a full-fledged addiction, dictating your days, driving you from one sugary fix to the next. Unfortunately, no sugar fix can fix you. In fact, when you give sugar that job, you’ll end up more broken than before because sugar weakens our physical bodies and clouds our minds.”

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Book:The 40-Day Sugar Fast: Where Physical Detox Meets Spiritual Transformation
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“THERE’S NOTHING WRONG with wanting to lose the extra weight you may be carrying around, whether the extra load comes from literal pounds or from pounds of pain. However, for deep and lasting physical and emotional transformation to occur, you first need deep and lasting spiritual transformation. Matthew 6:33 makes it clear: When you turn your eyes, first and foremost, on God, everything else will fall into its rightful place. Conversely, when you look to the scale first, it’s nearly impossible to see past it to the soul.”

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“Typical of Iberia, both the Basques and the Catalans claim the word comes from their own languages, and the rest of Spain disagrees. Catalans have a myth that cod was the proud king of fish and was always speaking boastfully, which was an offence to God. "Va callar!" (Will you be quiet!), God told the cod in Catalan. Whatever the word's origin, in Spain lo que corta el bacalao, the person who cuts the salt cod, is a colloquialism for the person in charge.”

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Book:Cod: A Biography of the Fish that Changed the World
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“Now alongside Scovell, John eased preserved peaches out of galliot pots of syrup and picked husked walnuts from puncheons of salt. He clarified butter and poured it into rye-paste coffins. From the Master Cook, John learned to set creams with calves' feet, then isinglass, then hartshorn, pouring decoctions into egg-molds to set and be placed in nests of shredded lemon peel. To make cabbage cream he let the thick liquid clot, lifted off the top layer, folded it then repeated the process until the cabbage was sprinkled with rose water and dusted with sugar, ginger and nutmeg. He carved apples into animals and birds. The birds themselves he roasted, minced and folded into beaten egg whites in a foaming forcemeat of fowls. John boiled, coddled, simmered and warmed. He roasted, seared, fried and braised. He poached stock-fish and minced the meats of smoked herrings while Scovell's pans steamed with ancient sauces: black chawdron and bukkenade, sweet and sour egredouce, camelade and peppery gauncil. For the feasts above he cut castellations into pie-coffins and filled them with meats dyed in the colors of Sir William's titled guests. He fashioned palaces from wafers of spiced batter and paste royale, glazing their walls with panes of sugar. For the Bishop of Carrboro they concocted a cathedral. 'Sprinkle salt on the syrup,' Scovell told him, bent over the chafing dish in his chamber. A golden liquor swirled in the pan. 'Very slowly.' 'It will taint the sugar,' John objected. But Scovell shook his head. A day later they lifted off the cold clear crust and John split off a sharp-edged shard. 'Salt,' he said as it slid over his tongue. But little by little the crisp flake sweetened on his tongue. Sugary juices trickled down his throat. He turned to the Master Cook with a puzzled look. 'Brine floats,' Scovell said. 'Syrup sinks.' The Master Cook smiled. 'Patience, remember? Now, to the glaze...”

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Book:John Saturnall's Feast
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