Quotessence
Home / Quotes / Quote by Christina Engela

Quote by Christina Engela

“Being the commander of a Ruminarii war vessel meant that he had risen to the rank by means of assassination and ruthlessness and was therefore implicitly distrusted by the Tidhii Mah’k’hai (Naval Command, that is The Queen Of Suth Herself.) He was expected to mete out, in generous portions, brutality to conquered subjects and to act swiftly and mercilessly in dealing with alien encounters. In short, he was expected to be a bad example.”

Quote by Christina Engela

Book:Black Sunrise
Create image

Work

Black Sunrise

Browse quotes and source details for this work. more

Author

Christina Engela

Browse famous quotes and profile details for Christina Engela. more

You May Also Like

“Before studying imipramine, [Donald] Klein had worked with drug addicts, and he noticed that addicts had distinct preferences. Those who favored morphine could generally be distinguished from those who favored cocaine or amphetamine. And though both types of drugs give a rush of pleasure, the eventual effects are different. Opiates satiate an addict, at least while they remain effective. Cocaine and amphetamine do not satiate but, rather, excite further desire; stimulant addicts will tend to "go on a run" and rapidly use all the drug at their disposal. To Klein, these varieties of pharmacologic pleasure-seeking corresponded to varieties of ordinary enjoyment. Some pleasures, like eating a big meal or sexual orgasm, are satiating and do accord with Freud's concept of excitation reduction. But others, like "foraging, hunting, searching, and socializing," or sexual foreplay, are excitatory. Klein labeled these two sorts of pleasure "consummatory" and"appetitive.”

AddictionNarcoticsStimulantsSatietyAnti Depressants
Book:Listening to Prozac
Create image

“The Challons' cook and kitchen staff had outdone themselves with a variety of dishes featuring spring vegetables and local fish and game. Although the cook back home at Eversby Priory was excellent, the food at Heron's Point was a cut above. There were colorful vegetables cut into tiny julienne strips, tender artichoke hearts roasted with butter, steaming crayfish in a sauce of white burgundy and truffles, and delicate filets of sole coated with crisp breadcrumbs. Pheasant covered with strips of boiled potatoes that had been whipped with cream and butter into savory melting fluff. Beef roasts with peppery crackled hides were brought out on massive platters, along with golden-crusted miniature game pies, and macaroni baked with Gruyère cheese in clever little tart dishes.”

DinnerVegetablesDishesSeafoodSurf And TurfHerons PointChallon
Book:Devil in Spring
Create image

“Sis rolls her eyes and leads the elderly lady over to the S-shaped tables crammed with silver trays of ham biscuits, pickled shrimp, stuffed mushrooms, venison pate, fruit and cheese in ornately carved-out watermelons, smoked salmon with all the trimmings, sausage balls, and pimento cheese garnished with little cocktail pickles. Sis's mama gets a nibble of shrimp and a ham biscuit and points to another corner of the tent where Richadene's brother, Melvin, is carving a beef tenderloin and serving it on rolls with horseradish and mayonnaise. Next to Melvin, R.L.'s chef friend from Savannah is serving up shrimp and grits in large martini glasses.”

Mother And DaughterSurf And TurfWedding ReceptionBuffetSis Mims
Book:The Wedding Machine
Create image

“The variety of wares was staggering: stacks of brown haddock fried in batter, pea soup crowded with chunks of salt pork, smoking-hot potatoes split and doused with butter, oysters roasted in the shell, pickled whelks, and egg-sized suet dumplings heaped in wide shallow bowls. Meat pasties had been made in half-circle shapes convenient for hand carrying. Dried red saveloy and polony sausages, cured tongue, and cuts of ham seared with white fat were made into sandwiches called trotters. Farther along the rows, there was an abundance of sweets: puddings, pastries, buns crossed with fat white lines of sugar, citron cakes, chewy gingerbread nuts dabbed with crackled icing, and tarts made with currants, gooseberries, rhubarbs, or cherries. Ransom guided Garrett from one stand to the next, buying whatever caught her interest: a paper cone filled with hot green peas and bacon, and a nugget of plum dough. He coaxed her to taste a spicy Italian veal stew called stuffata, which was so delicious that she ate an entire cup of it.”

SeafoodCuisineSweetsSurf And TurfCulturesGarrett And EthanFood Stations
Book:Hello Stranger
Create image

“Domenico, my pen pal and the master of ceremonies, emerges from the kitchen in a cobalt suit bearing a plate of bite-sized snacks: ricotta caramel, smoked hake, baby artichoke with shaved bottarga. The first course lands on the table with a wink from Domenico: raw shrimp, raw sheep, and a shower of wild herbs and flowers- an edible landscape of the island. I raise my fork tentatively, expecting the intensity of a mountain flock, but the sheep is amazingly delicate- somehow lighter than the tiny shrimp beside it. The intensity arrives with the next dish, the calf's liver we bought at the market, transformed from a dense purple lobe into an orb of pâté, coated in crushed hazelnuts, surrounded by fruit from the market this morning. The boneless sea anemones come cloaked in crispy semolina and bobbing atop a sticky potato-parsley puree. Bread is fundamental to the island, and S'Apposentu's frequent carb deliveries prove the point: a hulking basket overflowing with half a dozen housemade varieties from thin, crispy breadsticks to a dense sourdough loaf encased in a dark, gently bitter crust. The last savory course, one of Roberto's signature dishes, is the most stunning of all: ravioli stuffed with suckling pig and bathed in a pecorino fondue. This is modernist cooking at its most magnificent: two fundamental flavors of the island (spit-roasted pig and sheep's-milk cheese) cooked down and refined into a few explosive bites. The kind of dish you build a career on.”

DinnerSurf And TurfItalian Cuisine
Book:Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture
Create image