Quotessence
Home / Quotes / Quote by Theodora Goss

Quote by Theodora Goss

“All right,” said Mary. “When do you want us to leave?” “As soon as Diana changes back into women’s clothes,” said Irene. “Why?” asked Diana, outraged. “I don’t want to.” “Because you’re supposed to be neurasthenic and hysterical. No one will question that diagnosis in a girl going through puberty.” “Puberty yourself!” said Diana, then whispered to Hannah, “That’s a dirty word, isn’t it? I’m pretty sure that’s a dirty word.”

Quote by Theodora Goss

Book:European Travel for the Monstrous Gentlewoman
Create image

Work

European Travel for the Monstrous Gentlewoman

Browse quotes and source details for this work. more

Author

Theodora Goss
Theodora Goss

Theodora Goss is an American speculative fiction writer, known for her unique voice and thought-provoking narratives. Her work often explores themes of identity, gender, and the human condition. Goss has published numerous short stories and novels, and has received several awards for her writing, including the World Fantasy Award and the Nebula Award. more

You May Also Like

“Mary.' The voice was familiar, but oh, so tired. Startled, she looked up. Sherlock Holmes was awake! He was looking at her with kind, grey eyes. 'I shot you. I almost killed you!' She wanted to make sure he knew that, her culpability. 'I know. I remember.' 'I don't expect you to forgive me. You could have died.' He reached up and touched her cheek. 'Mary.' 'If you wish me to hand in my letter of resignation, I will, of course, do so. I can't imagine that you would want to work with me after—' 'Mary, come here.' He pulled her down toward him. And suddenly, it seemed so natural, so inevitable, that she should lean down and kiss him with all the longing of the last few days, the last few months.”

Sherlock HolmesMary Jekyll
Book:The Sinister Mystery of the Mesmerizing Girl
Create image

“In Oishinbo: Ramen and Gyōza, Yamaoka and the gang are on an assignment to help a lonely gyōza chef find a new recipe and true love. While investigating, they have lunch at a dumpling restaurant that boasts "100 types of gyōza" on the sign. (Incidentally, a cute thing about Japanese restaurant chains is that they often put the word "chain" in the name, like, "Gyōza Chain Hanasaki.") They eat dumplings with fillings like garlic-miso, flaked salmon, and Chinese roast pork.”

ChainDumplingsFillings
Book:Pretty Good Number One: An American Family Eats Tokyo
Create image

“For the primo piatto, the chef had chosen to serve a dish he called gnocchi- small dumplings made with potato flour. It was an unusual dish as potatoes were a rarity from the New World and largely unknown. The gnocchi were simply dressed in browned butter and sage and then dusted with freshly grated Parmigiano-Reggiano. It was a plain presentation with no garnish, and it was accompanied by a white table wine of no special distinction. My mouth watered as I carried the gnocchi up to the dining room. I'd tasted one dumpling in the kitchen, and I loved the earthy flavor as well as the way it resisted when I sank my teeth in. The butter and sage coated my mouth so that the taste lasted even after I swallowed. I liked the way it felt in my stomach, solid and nourishing, and I looked forward to learning how to make it.”

PotatoesPastaComfort FoodItalian FoodDumplingsGnocchi
Book:The Book of Unholy Mischief
Create image

“He knew immediately what he should cook for Maura, the journey he would take her on. They could make them together--- varenyky. Thin-skinned dumplings bursting with lightly sugared sour cherries, their warm, dark juice flooding your mouth. Or the cheese kind--- soft, sweet kernels of curd luxuriating in a pool of liquid butter. The meat ones, his dad's take on pelmeni, beef and pork and black pepper and onion, boiled first and then pan-fried, brown and crispy, doused in a poultice of white vinegar and sinus-clearing Russian mustard and thick sour cream. Hell, he'd cook all three.”

BakingUkrainianDumplingsFor Her
Book:Aftertaste
Create image

“We planned an Utsunomiya gyōza crawl, but when we emerged from the train station into 92-degree weather, we abandoned the idea and just went to the place with (Iris counted) seventy-four types of gyōza, including yogurt, coffee, tea, chocolate, liver, mochi, squid-octopus, sausage, curry, and whale. You can order a whole plate of your favorite variety or a sampler platter; we ordered a sampler (no whale) with a small order of regular pork gyōza as insurance. The dumplings didn't come with labels, so we were left to guess at their identities. The salted fish roe and curry were easy to pick out, as was the sausage, which had a tiny hot dog inside. After polishing off the sampler, we asked for a plate of yuba gyōza, filled with the tofu skin Iris and I like to make at home. I went spelunking inside the dumplings and found that the pork filling was wrapped in yuba; the snap of fresh yuba was missing, but the dumplings were excellent. I regret missing out on the chocolate gyōza. I don't regret missing out on the whale, yogurt, or Doritos Locos gyōza.”

DumplingsFillingsGyōza
Book:Pretty Good Number One: An American Family Eats Tokyo
Create image

“Baskets of dim sum rested on the glass lazy Susan: spicy phoenix claws, plump purses of har gow, shumai topped with green pea crowns, and airy wu gok. I had learned from previous meetings that the old man was adamant about following tradition, which meant I had to arrive with an empty stomach. Refusing offered food was an insult Old Wu didn't take lightly. I helped myself to a sample of each dish. Made of minced pork with a paper-thin wrapper, the steamed shumai was tender, and the har gow was juicy with the shrimp with bamboo shoots highlighted by a peekaboo skin. Then I bit into the wu gok, a fried taro puff with a wispy, crunchy shell and a dripping shrimp and pork filling. The powdery creaminess of the dish made this my favorite of the bunch.”

DumplingsFillingsDim Sum
Book:Natalie Tan's Book of Luck & Fortune
Create image

“For our first course, we have Italian beef mandu," Henry said, gesturing to the plate with the two little dumplings and the dipping sauce. Boy, now he really felt like he was on Top Chef, explaining his menu to a panel of judges. He half expected to look past Chef Laurent to see Tom and Padma. "Mandu is a traditional Korean dumpling. I wanted to make a dish that reflected my Korean heritage and the place I'm from- Chicago." "Chicago!" Chef Laurent exclaimed. "Excellent food city. You get your deep-dish at Lou Malnati's, I hope?" "Yes, Chef," Henry said. Obviously. "I incorporated the traditional flavors of an Italian beef sandwich into the meat in the dumpling filling and made a giardiniera dipping sauce. Giardiniera is a Chicago thing- pickled vegetables," he said quickly, answering Chef Martinet's confused expression.”

ChicagoDumplingsHenryGiardiniera
Book:Love à la Mode
Create image

“He ladled the borscht into bowls and topped each with a dollop of sour cream and a sprig of fresh dill- very attractive, Rachel thought, both the presentation and the look of concentration on his ridiculously handsome face. That thought made her struggle to hold back her smile as he brought the bowls to the table. The meat had been arranged on the platter in an elegant swoop of mushroom sauce with more drizzled over the top. He'd gone to some trouble to think it through and make it restaurant-worthy. The fact he'd given it so much effort only put more weight behind her smile. He swept his hand toward the table and pulled her chair out for her. "Shall we eat then?" "This looks amazing." She was rewarded with a pleased smile from him. It was amazing, actually, especially considering he claimed he didn't cook. The borscht held just the right amount of sweetness, the beets tender but still fresh and bright, finely diced pork giving it further flavor. The dumplings, colored green from the spinach in the dough, were tender with a delicious filling.”

PorkBeetsDumplingsBorscht
Book:The Saturday Night Supper Club
Create image