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Quote by Rosie Blythe

“Do that thing you always wanted to do “someday” in the future: get on a plane in your Jackie O shift dress and shades, take a train across Europe wearing red lipstick, buy that sporty two-seater car, spend your money on perfume. Otherwise you might wake up one day with a husband and kids and wonder what you did with all that free time you once had. And if you’re already experiencing the domestic bliss of family life, savour every moment.”

Quote by Rosie Blythe

Book:The Princess Guide to Life
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The Princess Guide to Life

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Rosie Blythe

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“I mention Jackie mostly because I want to be assured that I inhabit the same universe as other people; that I am not alone on a distant shore. Jackie glues me to this world—most effectively when I can find a way to mention her name or her attributes, when I can find a pretext, however frail, to introduce her into a conversation, even at the risk of non sequitur, bathos, or incoherence.”

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“Without Al, Mary Frances discovered what she did alone. She liked to cook for herself, to assemble a meal of things he would never consider worth a mealtime- shad roe and toast, soft-set eggs, hearts of celery and palm with a quick yellow mayonnaise, a glass of wine, an open book in her lap, and the radio on. The elements that mattered most were the simple ones: butter, salt, a thick plate of white china and a delicate glass, the music faint, the feel of paper in her hand, and the knowledge that there was more, always more book to read, more wine if she liked it, some cold fruit in the refrigerator when she was hungry again, and the hours upon hours to satisfy herself.”

CookingAlone TimeMfk Fisher
Book:The Arrangement
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“She browned onions and garlic, and from the pot on the windowsill, chopped a few winter-sad leaves of tarragon. The smell was green and strong, and she thought of spring. Spring in Dijon, when she and Al would hike into the mountains with the Club Alpin, the old women forever chiding her tentative steps, her newborn French: la petite violette, violette américaine. She would turn back to Al, annoyed, and he would laugh. Hardly his delicate flower. When they stopped for lunch, it was Mary Frances with the soufflé of calves' brains, whatever was made liver or marrow, ordering enough strong wine that everyone was laughing. The way home, the women let her be. If she wanted calves' brains now, she wouldn't even know where to begin to look or how to pay. She and Al seemed to be living on vegetables and books, tobacco, quiet. She blanched a bunch of spinach and chopped it. She beat eggs with the tarragon, heated the skillet once again. There was a salad of avocados and oranges. There was a cold bottle of ale and bread. Enough, for tonight.”

SpringReminiscingFrench CookingFrench FoodOffalMfk Fisher
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“The market smelled of hay and roasted nuts; she bought a newspaper cone of almonds from a woman stirring them over an open fire. She bought thick sandy leeks, a rope of garlic and a pound of tomatoes; she bought a long batard of sourdough bread, a dozen bluish speckled eggs, a jar of cream, because now she had a refrigerator and could keep such things for more than an hour or two. She lifted the paper lid of the cream and tasted it, wiping her mouth with the back of her hand; she remembered the pillowy clouds of Gruyère grated onto her piece of waxed paper at Les Halles, the cheese maker young and handsome and milk-fed himself; he tried to teach her the French for being in love with him: mon cocotte, mon chouchou, ma petit lapin, Madame, s'il vous plaît. She walked the stalls, and on the edge of the market, a fishmonger laid out his catch on two blocks of ice: strange curled squids and spider crabs, silvery piles of sardines, their eyes still sparkling, thick slabs of some white-meated fish, its head as big as a dinner plate.”

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“From a long board, he watched her rake a pile into the stockpot: tomatoes and garlic, orange peel and bay, the heads and spines and tails of a dozen sardines. She plunged a knife into a spider crab and split it in two, tossing it after. She hadn't noticed Al standing behind her. He cleared his throat, and she swung around. "Oh, goodness," she said. "You've been busy." She held to his face a mortar of green pounded herbs and garlic, a rouille so sharp it made his eyes water. And then a hard loaf of bread, white fish steaks translucent as china; she put a salted almond in his mouth, a crust dipped into the stockpot, her finger. She was giddy, beautiful, his wife. She poured the stock through a strainer, pressing on the bones and shells with the back of a wooden spoon. She poached the fish steaks, some tiny rings and tangles of squid, picking out the mussels as they opened; she toasted bread; she warmed a Delft tureen with boiling water. She set the table, handing a cold bottle of white wine from the refrigerator and a corkscrew to him. "There's so much in this kitchen," she whispered. "Is Gigi here?" "No, not ever, I don't think. But she's got every kind of gadget. Look at this. Do you know what this is?" She held up a Bakelite-handled comb with a dozen tines. Al waited. "It's for slicing cake," she said.”

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“Lucullus placed a live fish in a glass jar in front of every diner at his table. The better the death, the better the meal would taste. Catherine de Medici brought her cooks to France when she married, and those cooks brought sherbet and custard and cream puffs, artichokes and onion soup, and the idea of roasting birds with oranges. As well as cooks, she brought embroidery and handkerchiefs, perfumes and lingerie, silverware and glassware and the idea that gathering around a table was something to be done thoughtfully. In essence, she brought being French to France. Everything started somewhere else. She thought of Tim's note: write to me. He didn't want to hear about Lucullus and Catherine de Medici; but she loved her old tomes and the things unearthed there, the ballast they lent, the safety of information. She spread her notebooks open across the table. There was a recipe for roasted locusts from ancient Egypt, and on the facing page, her own memory of the first thing she ever cooked, the curry sauce and Anne's chocolate.”

Ancient HistoryMfk FisherOld RecipesCatherine De MedicisFamous Chefs
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“Like most normal people, I didn't have any M.F.K Fisher quotes memorized. So I selected one of her books at random---well, not random, the one that looked the least valuable---and flipped to a random page. Hoping I'd find something beautiful but decidedly unsexy, maybe about the smell of a mushroom farm or boxes of durian. Where my eyes landed: Sharing food with another human being is an intimate act that should not be indulged in lightly. Thanks a lot, Mary Frances Kennedy.”

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Book:Best Served Hot
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