Quotessence
Home / Quotes / Quote by Abraham Kuyper

Quote by Abraham Kuyper

“Sin, indeed, is an absolute darkening power, and were not its effect temporarily checked, nothing but absolute darkness would have remained in and about man; but common grace has restrained its workings to a very considerable degree; also in order that the sinner might be without excuse.”

Quote by Abraham Kuyper

Author

Abraham Kuyper
Abraham Kuyper

Dutch politician, theologian, and educator. Abraham Kuyper was born on October 29, 1837, and died on November 8, 1920. He had a significant impact in the fields of Dutch politics, religion, and education, being one of the founders of Dutch Christian democracy. more

You May Also Like

“Kenny. You've got the Moroccan carrot salad done, but where are we with the brussels sprouts?" "Everything is prepped. We just need the sprouts." "Good. Go ahead and start caramelizing the onions for the goat-cheese toasts, and then get the bacon going---just be sure to undercook the bacon. It'll cook the rest of the way in the oven." "Yes, chef." "Clementine, can you take over the grilled crudités? We need to get them chilled by five." She nodded. "Yes, chef." "Excellent. I'll start prepping the butternut-squash fritters," I said, rolling up my sleeves. "And then the mozzarella poppers. Let's get to work." I was elbows deep in fried mozzarella and crispy-edged butternut-squash fritters when my brother and boyfriend finally arrived, wet and bedraggled, at the kitchen door. "I have dates," Nico said, holding the crate aloft. "Dates and brussels sprouts." "It's about time," I shot back. "You've been single far too long." "I'm going to get cleaned up," he said, "and then I can relieve you." "Take your time," I replied honestly. "I've got everything under control." And I did. The fritters were done and in the warming oven with a cake pan full of water in the rack below to keep them from drying out. I'd made up the mozzarella poppers by breading the rounds of buffalo-milk mozzarella with batter and panko crumbs before deep-frying them in batches. It had felt good to work with my hands again, good to do something other than managerial work. I cast a longing eye at Clementine's pavlovas, the baked egg whites topped with quartered figs. There was something soothing about working with egg whites, the frothy pure-white shade they became when whisked.”

“As soon as he was out of sight, Gui pulled the macaron mixture towards him, and took a deep breath. He whipped it back and forth, beads of sweat springing on his forehead as his arm muscles released and contracted. When it was almost ready, he reached up for the shelf where the spices and colors were kept. Carefully, he brought down the bottle of 'creme de violette,' the jar of delicate, dried violets, their petals sparkling with sugar. In tiny drops, he measured the purple liqueur into the mixture. He was acting on impulse, yet at the same time he felt certain, as though his first teacher, Monsieur Careme, was with him, guiding his steps. The scent reached up as he stirred, heady and sweet as a meadow, deep as lingering perfume in a midnight room. Hands shaking, he piped the mixture onto a tray in tiny rounds, enough to make six, one for each day that he and Jeanne would have to make it through before they could be together for the rest of their lives. Maurice was delayed talking to Josef, and by the time he returned, Gui was putting the finishing touches to his creations, filling them with a vanilla cream from the cold room, balancing one, tiny, sugar-frosted violet flower upon each.”

“How do you fancy making some dark cherry ganache with me, and we can fill these little yuzu shells with that instead? They can be a temporary special: a macaron de saison." I scrape the offending basil mixture into the bin. "Whatever you want." Her brightening eyes betray her. "That's the enthusiasm I was looking for," I reply, smiling. "What shall we call them then? It has to be French." We surrender to a thoughtful silence. Outside the cicadas are playing their noisy summer symphony. I imagine them boldly serenading one another from old tires, forgotten woodpiles, discarded plastic noodle bowls. "Something about summer..." she mumbles. After conferring with my worn, flour-dusted French-English dictionary, we agree on 'Brise d'Ete.”

“Un Petit Phenix is born as Lillian's is resurrected, even more beautiful than before, with new wallpaper, new windows, and repaired chairs. It is a cinnamon macaron, pressed together with dark chili chocolate ganache. The result is surprisingly delicious- spicy, sweet, lingering long in your mouth, like a bowl of Aztec hot chocolate. It tastes best with a shot of the blackest coffee.”

“Namesake marriages exist as a hollow shell, a union of convenience rather than a bond of love. Two individuals living separate lives under the same roof, merely playing the part of partners but lacking the warmth and connection that comes from truly sharing a life together. Like two strangers under the same umbrella, they stay dry but never truly connect, living single lives in a marriage that lacks love's spark.”

“Kee Li Tong was one of my favorite chocolatiers in New York. Years earlier, I had a fleeting addiction to her otherworldly crème brûlée truffle, a dainty yet dangerous homemade bonbon that you have to pop into your mouth whole, or suffer the consequences of squirting eggy custard all over your blouse. Now, I discovered, she was handcrafting macarons in wild and wonderful flavors like blood orange, sesame, and rose. How did she create her recipes? What inspired her expanded repertoire? And how did hers compare to Paris's best? Emboldened as I was by my new French history lessons, I asked Kee in her Soho boutique: why macarons? "Because they're so pretty!" Kee laughed. "They're so dainty. I think it's the colors." And, standing as we were above the glass display case, I had to agree. Her blueberry macarons were as bright as the September sky. The lotus flower was the kind of soft pink that's the perfect shade of blush. Kee's favorite flavor, passion fruit, was a snappy corn husk yellow. These were surrounded by greens (lulo and jasmine green tea) and purples (lavender, which was dotted with purple sugar crystals) and some neutral shades as well (white truffle oil and mint mocha).”