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Quote by Nicholson Baker

“Will you dance for me? Let your breasts roam for a moment -- I need to see how they dance.' 'Okay.' She danced, and as she danced, she tried to think of the most delicious salads she could imagine -- with artichokes and sundried tomato and blue cheese dressing, and beets, lots of beets.”

Quote by Nicholson Baker

Book:House of Holes
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House of Holes

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Author

Nicholson Baker
Nicholson Baker

Nicholson Baker is an American writer known for his profound insights into everyday life and his unique perspective on historical events. His works, which span across novels, non-fiction, and poetry, often depict characters' psychological states and social backgrounds with a delicate touch. more

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“I have just taught Soli to make borscht! Yesterday I bought beets with big, glossy leaves still caked with wet soil. Naneh washed them in the tub until her arthritis flared, but she's promised to make dolmas with the leaves. After we closed Soli tucked the beets under coals and roasted them all night. When I woke up I smelled caramel and winter and smoke. It made me so hungry, I peeled a hot, slippery one for breakfast and licked the ashes and charred juices off with my burnt fingertips. Noor, bruised from betrayal, remembered borscht, remembered stirring sour cream into the broth and making pink paisley shapes with the tip of her spoon, always surprised by the first tangy taste, each time anticipating sweetness. Her mother had called it a soup for the brokenhearted. She marveled at her father's enthusiasm for borscht, when for thirty years each day had been a struggle. Another man would've untied his apron long ago and left the country for a softer life, but not Zod. He would not walk away from his courtyard with its turquoise fountain and rose-colored tables beneath the shade of giant mulberry trees, nor the gazebo, now overgrown with jasmine, where an orchestra once played and his wife sang into the summer nights.”

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“I guess everyone likes praise for what they do, but that night I enjoyed cooking for the Olekseis more than I ever had before. Everything about the ingredients, the smells, the textures, everything delighted me. Maybe I should specialize in Russian food. I sliced the garlic and dropped it into the pan. It started to sizzle, and I turned the heat down and began slicing the onion. It was very fresh, very pungent. My eyes watered, and I got sniffly. Then I smelled a hint of burn on the garlic and hurried back to the stove and shook the pan. Just in time. The slices were brown but not too brown. I was getting good at this. I could detect the smell of burning just before it happened. That had to be some sort of superpower. As I put the rest of the dish together- dicing deep, ruby beets; slicing carrots and Yukon gold potatoes, sizzling spicy sausage in the pan; spicing and tasting, and mixing, and finally pureeing the whole thing into a savory maroon liquid- I continued to marvel at the perfect ripeness and freshness of every ingredient I'd picked out.”

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“Here is a detailed report from the Walter Reed pathology lab. Their examination was most helpful in giving us a lead for identification." The President looked at him in surprise. "You identified them?" "It was the analysis of the borscht paste that opened the door." "Borscht what?" "You recall that the Dade County coroner fixed death by hypothermia, or freezing?" "Yes." "Well, borscht paste is a godawful food supplement given to Russian cosmonauts. The stomachs of the three corpses were loaded with the stuff." "You're telling me that Raymond LeBaron and his crew were exchanged for three dead Soviet cosmonauts?" Emmett nodded. "We were even able to put a name on them through a defector, a former flight surgeon with the Russian space program. He'd examined each of them on several occasions." "When did he defect?" "He came over to our side in August of '87." "A little over two years ago." "That's correct," Emmett acknowledged. "The names of the cosmonauts found in LeBaron's blimp are Sergei Zochenko, Aleksandr Yudenich, and Ivan Ronsky. Yudenich was a rookie, but Zochenko and Ronsky were both veterans with two space flights apiece.”

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“I loved rhubarb, that hardy, underappreciated garden survivor that leafed out just as the worst of winter melted away. Not everyone was a fan, especially of the bitter, mushy, overcooked version. Yet sometimes a little bitterness could bring out the best in other flavors. Bitter rhubarb made sunny-day strawberry face the realities of life- and taste all the better for it. As I brushed the cakes with a deep pink glaze made from sweet strawberry and bottled rhubarb bitters, I hoped I would change rhubarb doubters. Certainly, the little Bundt cakes looked as irresistible as anything I had ever seen in a French patisserie.”

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