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Quote by Ella Griffin

“Spring blooms had been coming in from Holland since December, but now flowers from Irish growers were arriving. Daffodils with their frilled trumpets and tissue-paper-delicate anemones and the first tulips with sturdy stems and glossy, tightly packed petals.”

Quote by Ella Griffin

Book:The Flower Arrangement

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The Flower Arrangement

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“Spring was coming. Lara could feel it hovering at the edges of the frigid air. The world was holding its breath. She loved to think of the smallest flowers making their way up through the frozen earth. Pale yellow celandines, pink-tipped daisies, the little white stars of the chamomile, the bright yellow faces of the dandelions.”

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Book:The Flower Arrangement

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“We are the Roots of the tree on which you flourish. Go on rejoicing in your beauty! But remember there is this difference between us that with every autumn the old Leaves die, and with every spring new Leaves are born; but if the Roots once perish neither you nor the tree can live at all.”

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“Such a beautiful smile! It is like spring flowers in the deadness of a white winter.”

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“For three days the child lay in his parents' house, surrounded by spring flowers, narcissus, tulips, and Christmas roses, in a sealed coffin, small & white.”

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“Rising through the winter fog, spring is already here. If I could have one wish come true, I would wish to live inside the heart of spring and fill the world with flowers of love and peace.”

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“People ask me if I like golfing, and I look at them and reply, "Does The Pope wipe his ass with tuna fish sandwiches?" That response is NOT sponsored by Subway.”

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“They pop in the mouth, just like salmon roe! But inside... ... is the savory saltiness of seaweed!" "Those pearls are seaweed?!" But how?!" "Delicious! Not only is the pop of the pearl a fun texture, the salty, savory flavor of the seaweed melts seamlessly with the rice! I can barely stop myself! It's an addicting combination!" "Wait... how do you know that technique? Those pearls are seaweed extract gelled into a spherical shape. The only way to do that is by using a calcium-chloride bath and an alginic-acid gelling agent!" "What the heck?!" "That's food science!" "Yukihira pulled a page from Alice Nakiri's own book!" "I've experimented with this stuff before, y'know. When I was a little kid, anyway." "Wha-?! But that's-" "Convenience store Dagashi Candy?!" "Dagashi?! What's that?" Both chemicals are on the ingredients list! "It's what's called an educational candy. Kids play with that to learn how to make their own jelly pearls. I had a blast with it when I was little. I made lots of different stuff." "Dad, look! I made miso pearls!" "Aha ha ha! That's great! Now don't let any of the customers see that." "You can get both alginic acid and calcium chloride at any pharmacy. I used those, along with some seasoned seaweed extract and a little bit of ingenuity... ... to make these savory seaweed bombs- my own spin on the traditional seaweed bento!" "That's right! There were some educational candies in that pile of sweets he got from the kids yesterday!" "The transfer student used a food-science trick?" "And it was one he got off of a package of children's dagashi candy?!" "Hmm? What's this? I see something that looks like okaka minced tuna hiding inside the rice..." Mmmm! It's dried tunatsukudani! This, too, earns full marks for flavor! And its smooth, juicy texture is a wonderful contrast to the pop of the seaweed pearls!”

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