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Quote by Russell Eric Dobda

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Russell Eric Dobda

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“I bit into the chocolate chip. Slowed myself down. By then, almost a week in, I could sort through the assault of layers a little more quickly. The chocolate chips were from a factory, so they had that same slight metallic, absent taste to them, and the butter had been pulled from cows in pens, so the richness was not as full. The eggs were tinged with a hint of far away and plastic. All of those parts hummed in the distance, and then the baker, who'd mixed the batter and formed the dough, was angry. A tight anger, in the cookie itself.”

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Book:The Particular Sadness of Lemon Cake
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“The sensor did not seem to be restricted to my mother's food, and there was so much to sort through, a torrent of information, but with George there, sitting in the fading warmth of the filtered afternoon springtime sun spilling through the kitchen windows, making me buttered toast which I ate happily, light and good with his concentration and gentle focus, I could begin to think about the layers. The bread distributor, the bread factory, the wheat, the farmer. The butter, which had a dreary tang to it. When I checked the package, I read that it came from a big farm in Wisconsin. The cream held a thinness, a kind of metallic bumper aftertaste. The milk- weary. All of those parts distant, crowded, like the far-off sound of an airplane, or a car parking, all hovering in the background, foregrounded by the state of the maker of the food.”

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Book:The Particular Sadness of Lemon Cake
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“Herman and I have been doing a lot of talking about the cake the past couple of days, and we think we have a good plan for the three tiers. The bottom tier will be the chocolate tier and incorporate the dacquoise component, since that will all provide a good strong structural base. We are doing an homage to the Frango mint, that classic Chicago chocolate that was originally produced at the Marshall Field's department store downtown. We're going to make a deep rich chocolate cake, which will be soaked in fresh-mint simple syrup. The dacquoise will be cocoa based with ground almonds for structure, and will be sandwiched between two layers of a bittersweet chocolate mint ganache, and the whole tier will be enrobed in a mint buttercream. The second tier is an homage to Margie's Candies, an iconic local ice cream parlor famous for its massive sundaes, especially their banana splits. It will be one layer of vanilla cake and one of banana cake, smeared with a thin layer of caramelized pineapple jam and filled with fresh strawberry mousse. We'll cover it in chocolate ganache and then in sweet cream buttercream that will have chopped Luxardo cherries in it for the maraschino-cherry-on-top element. The final layer will be a nod to our own neighborhood, pulling from the traditional flavors that make up classical Jewish baking. The cake will be a walnut cake with hints of cinnamon, and we will do a soaking syrup infused with a little bit of sweet sherry. A thin layer of the thick poppy seed filling we use in our rugelach and hamantaschen, and then a layer of honey-roasted whole apricots and vanilla pastry cream. This will get covered in vanilla buttercream.”

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Book:Wedding Girl
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“She did not know yet how sometimes people keep parts of themselves hidden and secret, sometimes wicked and unkind parts, but often brave or wild or colorful parts, cunning or powerful or even marvelous, beautiful parts, just locked up away at the bottom of their hearts. They do this because they are afraid of the world and of being stared at, or relied upon to do feats of bravery or boldness. And all of those brave and wild and cunning and marvelous and beautiful parts they hid away and left in the dark to grow strange mushrooms—and yes, sometimes those wicked and unkind parts, too—end up in their shadow.”

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Book:The Girl Who Fell Beneath Fairyland and Led the Revels There
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