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Quote by Mehmet Murat Ildan

“You can drink your soup ice-cold, but it's no longer soup; you can do eccentric things in life, but if you haven't been able to give meaning to those eccentric things, it's like drinking cold soup!”

Quote by Mehmet Murat Ildan

Author

Mehmet Murat Ildan
Mehmet Murat Ildan

Mehmet Murat Ildan is a renowned Turkish writer born on May 16, 1965. His works span various literary forms including novels, essays, and poetry, and have gained widespread popularity among readers. more

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“The Soup and the Clouds My dear little mad beloved was serving my dinner, and I was looking out of the open dining room window contemplating those moving architectural marvels that God constructs out of mist, edifices of the impalpable. And as I looked I was saying to myself: “All those phantasmagoria are almost as beautiful as my beloved’s beautiful eyes, as the green eyes of my mad monstrous little beloved.” All of a sudden I felt a terrible blow of a fist on my back and heard a husky and charming voice, an hysterical voice, a hoarse brandy voice, the voice of my dear little beloved, saying: “Aren’t you ever going to eat your soup, you damned bastard of a cloud-monger?”

“The self is constituted within a variety of arenas and in relation to multiple traditions. Self-hood, on this understanding, is both provisional and open-ended, and critically depends on the configuration of relationships between one’s own groups and those cultures and values that are deemed ‘other’. The regulation of alterity becomes a defining attribute of self-hood, as my sense of who I am is crucially mediated by an understanding of that which I am not (paraphrasing William Connolly).”

“When we were kids, getting your mouth washed out with soap was punishment. But today, I’m selling duck-soup-flavored soap that your own kids will beg to have for dinner, which you’ll eat under a waterfall for maximum bubbles.”

“Gloria's soup is the same creamy white as her mousse, and dotted with crispy haggis croutons arranged in a half-moon shape. The "tattie scone" isn't the classic tattie scone, which is a flat potato-and-flour pancake fried crisp in a pan, but more like the risen scone you have with afternoon tea. Susan picks up the spoon and dips into the soup. "Ohhhhhhh. The soup is perfect, smooth and luscious, with a slight tang from the turnips (the "neeps" of the title) that keeps it from being too heavy. The finishing flavor is smoky, peaty. A little whisky, perhaps? The haggis croutons crunch as she bites into them, and the burst of spice further tames and complements the velvety richness of the soup. She devours every bit, sopping up the last of it with the scone, which is surprisingly fluffy for something made with potato. Like that morning's amuse-bouche, she's sorry when the dish is finished. But then Gloria appears, whisks the bowl away, and replaces it with a plate of seared trout with a lime-green sauce. On the side is rainbow chard and a small potato, split open, insides fluffed, topped with tuna tartare- a cheeky nod to a favorite Scottish meal of tuna salad-topped baked potato. "Trout with a lemony samphire sauce”