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Quote by Mallory M. O'Connor

“I learned to cook by helping my mother in the kitchen. I assisted her with the canning, and she began assigning me some other tasks like making salad dressing or kneading dough for bread. My first attempt at preparing an entire dinner¾the menu included pork chops Hawaiian, which called for the pork to be marinated in papaya nectar, ginger, cumin, and other spices before being grilled with onions and pineapple cubes¾required an extensive array of exotic ingredients. When he saw my grocery list, my father commented, “I hope she marries a rich man.”

Quote by Mallory M. O'Connor

Book:The Kitchen and the Studio: A Memoir of Food and Art
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The Kitchen and the Studio: A Memoir of Food and Art

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Mallory M. O'Connor

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Book:The Kitchen and the Studio: A Memoir of Food and Art
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“In 1969, both John and I began job hunting. I had finished my second master’s degree and started sending out resumes. I got several offers from various schools—Metropolitan State University in Denver, Keene State College in New Hampshire—and John also had some offers. But neither of us wanted to be a “trailing spouse.” What to do?Then we went to the College Art Association conference in Washington, D.C., and met Gene Grissom, chair of the art department at the University of Florida. They were looking for a young faculty member with some administrative experience, and John fit the bill perfectly. There was also a possibility for me to teach either art history or humanities. After several weeks of negotiations, we decided to make the move to Florida where BOTH of us had jobs!”

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Book:The Kitchen and the Studio: A Memoir of Food and Art
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“Now, there are a few dryadologists who could resist the opportunity to sample faerie food, the enchanted sort served at the tables of the courtly fae---I know several who have dedicated their careers to the subject and would hand over their eye teeth for the opportunity. I stopped at a stand offering toasted cheese---a very strange sort of cheese, threaded with glittering mold. It smelled divine, and the faerie merchant rolled it in crushed nuts before handing it over on a stick, but as soon as it touched my palm, it began to melt. The merchant was watching me, so I put it in my mouth, pantomiming my delight. The cheese tasted like snow and melted within seconds. I stopped next at a stand equipped with a smoking hut. The faerie handed me a delicate fillet of fish, almost perfectly clear despite the smoking. I offered it to Shadow, but he only looked at me with incomprehension in his eyes. And, indeed, when I popped it into my mouth, it too melted flavorlessly against my tongue. I took a wandering course to the lakeshore, conscious of the need to avoid suspicion. I paused at the wine merchant, who had the largest stand. It was brighter than the others, snow piled up behind it in a wall that caught the lantern light and threw it back in a blinding glitter. I had to look down at my feet, blinking back tears, as one of the Folk pressed an ice-glass into my hand. Like the food, the wine smelled lovely, of sugared apples and cloves, but it slid eerily within the ice, more like oil than wine. Shadow kept growling at it, as he had not with the faerie food, and so I tipped it onto the snow. Beside the wine merchant was a stand offering trinkets, frozen wildflowers that many of the Folk threaded through their hair or wove through unused buttonholes on their cloaks, as well as an array of jewels with pins in them. I could not compare them to any jewels I knew; they were mostly in shades of white and winter grey, hundreds of them, each impossibly different from the next. I selected one that I knew, without understanding how, was the precise color of the icicles that hung from the stone ledges of the Cambridge libraries in winter. But moments after I pinned it to my breast, all that remained was a patch of damp.”

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Book:Emily Wilde's Encyclopaedia of Faeries
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Book:Palaeopathology and Evolutionary Medicine: An Integrated Approach
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“Once industrialisation ocurred, non-communicable (chronic) diseases (NCDs; e.g., cancers, cardiovascular disease, diabetes, cardio-vascular, and non-infectious respiratory diseases) started to rise and replace infections. Tobacco use, physical inactivity, unhealthy diets and the harmful use of alcohol are key risk factors for NCDs.”

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Book:Palaeopathology and Evolutionary Medicine: An Integrated Approach
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