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Quote by Matt Haig

“I Like The Way That when you Tilt Poems On their side They Look like Miniature Cities From A long way Away. Skyscrapers Made out Of Words.”

Quote by Matt Haig

Work

How to Stop Time

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Author

Matt Haig
Matt Haig

Matt Haig is a British novelist born in 1975. His works are known for their humor and profound emotional insight, enjoying great popularity among readers. Haig's writing spans a variety of genres, including science fiction, fantasy, and realism. more

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“I tried to read the menu, but I kept getting distracted. The aromas from the kitchen filled the room- melting butter, grilling meat, soft and sharp spices. All of them better than any of the restaurant smells I'd had to pass by during my time in the city. My mouth was watering, and my nose was so focused that I could barely skim the first few items. Sablefish with miso glaze Duck, dry-aged and served with pureed butternut squash Wagyu New York strip I had no idea what these things were, except for duck, which I couldn't help but feel sorry for. Dry-aged sounded like an especially bad death for a waterfowl. The waiter returned. "Shall I order for us?" Victoria asked. I nodded, grateful. "Anything you don't eat? Allergies?" I shook my head. Nobody had ever asked me that before. On the island, I'd eaten what I gathered. At the cove, I ate what came to the table. Now I'd eat anything that didn't involve the jar in my backpack. "We'll start with the clam chowder," Victoria said. "We can order more later." The waiter nodded respectfully and disappeared again. "They make it with fresh clams," she told me. "It's exceptional." A young woman with a fancy braid in her hair brought us a basket of French bread, still warm from the oven. I watched as Victoria spread one slice with butter that melted as she applied it, releasing the faintest scent of flowers. "Here," she said, handing it to me. The crust gave way under my teeth with a delicate crunch, the butter soft on my tongue. It tasted even better than it smelled. After almost two weeks of hard mattresses and strangers and failure, I wanted to crawl inside the comfort of this bread and stay there forever.”

“I learned that food offers entree to big picture issues. Like race and class, gender and justice. Through the years, when I tried to tackle those matters head-on, I often lost an audience. But at tables piled high with country ham, buttermilk biscuits and redeye gravy, I've marveled as all have leaned in close to eat, to talk, to listen. I've come to believe that time at table offers our best chance for all---for black and white, rich and poor---to acknowledge our past and celebrate our future in a spirit of reconciliation. -John T. Edge, Director of the Center for the Study of Southern Culture at the University of Mississippi”

“Food can be tricky. Sometimes we get caught up in using food to reward ourselves or as self-care in a less-than-constructive way, trying to cheer ourselves up with treats that may make us feel good emotionally but that don’t pack as great a reward for our nutritional levels. And sometimes, when you feel like most of your life is out of control, eating food becomes something that you can control. Remember, an extravagant food-based treat once in a while can be indulgent, but indulge too often, and it’s no longer a treat.”

“Honor yourself enough to take time to prepare something nourishing with love. Sit down without distractions, give thanks to your food, and enjoy it.”

“As much as I love hiking and hunting and fishing and camping, I might love the meals that follow just as much. The post-adventure meal is akin to a religious experience. It just cannot be beat. Every time I leave the mountains or woods, my mind turns to where I can get a good greasy meal and cold beverage. And no matter how grubby the restaurant is or how piss poor the food looks, it always ends up being the best meal I've ever had. Always.”