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Quote by Ashley Clark

“If you want to sprout roots, my dear, then tend them carefully. Roses are fragile before they're strong. It's as true for plants as it is for life.”

Quote by Ashley Clark

Book:Paint and Nectar
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Paint and Nectar

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Ashley Clark

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“POEM FOR SOUKAÏNA” **** To tell of my new Moroccan Love, Ô, I court her everyday. But just as a pearl in the mud is a pearl, So is my Love just an Arab girl… in that I offer her constant, loving woos, but she’ll ask me in return that I give her flooze*. That’s when I kiss her and shrug, and I say, “Someday.” And she gives me her love free anyway. * * * Ô, my Love is a child of the souks. In Casablanca born. A gypsy thief, “Soukaïna” named. We met in the souks of Marrakech, It was here my heart she tamed. Ô, she came at nineteen to Marrakech, In search of wild fun. And she lived in Marrakech seven years, Before my heart she won.”

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“We will be making pancakes. Oh, not for now, of course. But for later, we have crêpes aux mille trous, and harira soup, with lemons and dates. At Ramadan, everyone fasts, but we think about food all the time; we buy food, we prepare food, we offer food to our neighbors, we even dream of food- that is, if this wind allows us to sleep. I will bring some Moroccan sweets; some macaroons, and gazelle's horns, and almond meringues, and chebakia.”

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“Pulling out a stick of lilac chalk, Dina added "besotted briouats" to the list, followed by "rosy-cheeked ghriba." The briouats--- melt-in-your-mouth filo pastry filled with honey and almonds--- were heavenly, even without the spell that made you feel like you'd been kissed on the forehead by a loved one. The ghriba, decadently soft sugar cookies with rosewater essence and lemon zest, were laced with a spell to warm up the fingers and toes.”

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“For spring and summer, Dina baked delicate and light pastries fragranced with rosewater, meskouta orange bundt cake, and delicate raspberry macarons. When strawberries were in season in early June, she made airy fraisier cake. For autumn and winter, Dina worked with heavier ingredients: thick, dark chocolate, cinnamon, cardamom, gingerbread, and pumpkin. As the days grew colder and the light dimmed earlier and earlier, people started to crave that feeling of warmth and comfort. And Dina would give that to them, even if only for a short while. One special bake for this season was a ginger and persimmon cake, yellowed with saffron strands, which Dina had bought on her last trip to Morocco, and fresh vanilla pods, their sweet scent so potent that it wafted across the café. This was in addition to all the regular pastries and cakes she had on offer, which were all recipes her mother had taught her to bake. The cake made with dark honey from the Atlas mountains was an all-time customer favorite. Dina had imbibed it with a very specific spell, a childhood memory of a time that she must have fallen asleep on a car ride home, and although she was a little too big to be carried, she remembered her father lifting her into his arms, her mother closing the car door softly so as not to wake her, then carrying her upstairs and tucking her into bed. When she'd been fashioning the spell for the first time, it had occurred to Dina that one day your parents put you down and they never picked you up again, and so she'd made the honey cake to recreate that feeling of childhood comfort. That sensation of someone taking the utmost care of you, holding you close, was a feeling that many in the rushing city of London didn't experience often. Sometimes she wondered if she was really in the business of café ownership, or if she was more of a fairy godmother in disguise. Undeniably, the magical pastries were great at keeping customers coming back for more, so that was a bonus on the businesswoman side of things.”

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Book:Best Hex Ever
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“As Dina walked down the hall, the floorboards seamlessly transformed into blue and white tiles beneath her feet. She found herself standing in the heart of the house: a riad with a bubbling mosaic fountain, vines twisting up the walls and, above her, fuchsias blooming in terra-cotta pots and miniature date trees coiling around the pillars. It was more of a garden than a room, really. The ceiling was open to the night sky, burnished stars in an inky darkness. It wasn't the real sky of course, but the house's magic was powerful. Dina could even hear crickets chirping in the distance and the cinnamon scent of the earth in Khemisset, where her mother had grown up. She exhaled deeply, the feeling of being home sinking into her bones.”

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“You never told me how everyone liked the sirupskake." "It was splendid!" she said, her smile returning. "Your fa- my husband asked that you bake another one soon for me to bring him." Freya was always tripping over her words like that. Anna did the same thing herself. She chalked it up to wanting to say so much in a short amount of time. She was like a pot of melting chocolate: the words bubbled over. "Did he like the candied oranges I placed on top?" "Yes! He said he'd never seen it done that way before." Anna shrugged. "I love to put my own spin on recipes. I like to be unique, if you haven't noticed." "I have." Freya smiled. "I think my husband would enjoy meeting you. You and I have a similar joyful spirit, while he"- she sighed- "carries the weight of the world on his shoulders, I'm afraid. Much like my daughter." Freya talked about her daughter a lot but unfortunately never brought her along for visits. From what Anna knew, the girl seemed whip smart and serious. Anna wished she could meet her so she could shake her up a bit. Everyone needed to let their hair down sometimes. Plus it would be nice to have a friend close to her own age.”

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Book:Conceal, Don't Feel
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