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Quote by Michelle Zauner

“On weekdays she cooked large batches of yukgaejang, taking pounds of brisket, bracken root, radishes, garlic, and bean sprouts, and bubbling them into a spicy shredded-beef soup, which she would ladle into small plastic bags and sell to office workers on their lunch breaks.”

Quote by Michelle Zauner

Book:Crying in H Mart
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Crying in H Mart

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Michelle Zauner

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“The self is constituted within a variety of arenas and in relation to multiple traditions. Self-hood, on this understanding, is both provisional and open-ended, and critically depends on the configuration of relationships between one’s own groups and those cultures and values that are deemed ‘other’. The regulation of alterity becomes a defining attribute of self-hood, as my sense of who I am is crucially mediated by an understanding of that which I am not (paraphrasing William Connolly).”

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Book:The Politics of Identity: Liberal Political Theory and the Dilemmas of Difference
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“When we were kids, getting your mouth washed out with soap was punishment. But today, I’m selling duck-soup-flavored soap that your own kids will beg to have for dinner, which you’ll eat under a waterfall for maximum bubbles.”

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Book:Music is fluid, and my saxophone overflows when my ducks slosh in the sounds I make in elevators.
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“Gloria's soup is the same creamy white as her mousse, and dotted with crispy haggis croutons arranged in a half-moon shape. The "tattie scone" isn't the classic tattie scone, which is a flat potato-and-flour pancake fried crisp in a pan, but more like the risen scone you have with afternoon tea. Susan picks up the spoon and dips into the soup. "Ohhhhhhh. The soup is perfect, smooth and luscious, with a slight tang from the turnips (the "neeps" of the title) that keeps it from being too heavy. The finishing flavor is smoky, peaty. A little whisky, perhaps? The haggis croutons crunch as she bites into them, and the burst of spice further tames and complements the velvety richness of the soup. She devours every bit, sopping up the last of it with the scone, which is surprisingly fluffy for something made with potato. Like that morning's amuse-bouche, she's sorry when the dish is finished. But then Gloria appears, whisks the bowl away, and replaces it with a plate of seared trout with a lime-green sauce. On the side is rainbow chard and a small potato, split open, insides fluffed, topped with tuna tartare- a cheeky nod to a favorite Scottish meal of tuna salad-topped baked potato. "Trout with a lemony samphire sauce”

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“We also really enjoyed the sunchoke soup and the slow-cooked black bass," said Luke. "Which chef made those?" My fingertips tingled as I raised my hand. "I made them." Luke nodded, his face serious. "The sunchoke soup was creamy, earthy, and smoky all at once, and those bacon croutons were crunchy and added some much-needed texture. We all liked the hint of thyme----it was just enough, as any more would have sent it over the edge. "And the slow-cooked black bass was so tender it almost melted in our mouths. The preserved tomato broth was a touch salty for our tastes, and we thought the cauliflower could have been cooked a little less, but the texture of the nutty farro stood up against the broth and the fish quite well." He swallowed hard and looked me in the eye. What was that I saw now? Admiration? "Very nice, Chef Sadie." I gave him the barest nod in response, but I felt like jumping up and down.”

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Book:Sadie on a Plate
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“When it comes to lunchtime... we gather to eat a bowl of fresh soup every day. At some point mid-morning, the question "what soup shall we make today?" will have arisen... The soup then gets made in our office kitchen by the volunteer of the day, and devoured around the meeting table amid much conversation and debate!... It feels wholesome and nourishing in more ways than one; we get health from our meal, and well-being from our sense of community.”

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Book:Design A Healthy Home: 100 ways to transform your space for physical and mental wellbeing
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