Quotessence
Home / Quotes / Quote by Avijeet Das

Quote by Avijeet Das

“Don't fall in love with me. I am not one entity. I am a multitude of phantasmagorical entities. I am the poet. I am the writer. I am the wanderer. I am the philosopher. I am the king. I am the beggar. I am the drifter. I am the hunter. I am the creator. I am the creation. I worship my gods - Bukowski, Kafka, Hemingway, Rand & Plath. I listen to my gods - Beethoven, Mozart, & Tchaikovsky! Don't fall in love with me! I am not one entity. I am a multitude of phastamagorical entities.”

Quote by Avijeet Das

Create image

Author

Avijeet Das

Browse famous quotes and profile details for Avijeet Das. more

You May Also Like

“I swear, I don't understand white people. Breadcrumbs on macaroni, kissing dogs on the mouth--" "Treating their dogs like they're their kids," I add. "Yeah!" says DeVante. "Purposely doing shit that could kill them, like bungee jumping." "Calling Target 'Tar-jay,' like that makes it fancier," says Seven. "Fuck," Chris mutters. "That's what my mom calls it." Seven and I bust out laughing.”

TargetAfrican AmericansBlacksStereotypesPetsWhitesMacaroni
Book:The Hate U Give
Create image

“I wanted to show him how to make a timballo. This baroque dish exemplifies the style of cooking from the island's aristocratic past, known as cucina baronale. Its main ingredient is macaroni, which, until the eighteenth century, was a celebratory food that only the very wealthy could afford to eat. The macaroni is mixed with mushrooms, onions, tomato paste, chicken livers, wine, cheese, and ham and then formed into a pie with a melting pastry crust. It is a complicated dish, so we tend to make it only on special occasions.”

IngredientsMacaroniItalian CuisineRosa FioreL Inglese
Book:La Cucina
Create image

“He showed me how each wheel was stamped with the month and year, and then he cracked the first one open to reveal its pale cream-colored interior. He chipped off a hefty shard and handed it to me. I took a bite, and my mouth filled with the hopeful taste of fresh green grass and young field flowers welcoming the sun. "That's the spring cheese." Sal was cracking the next wheel, which was stamped with an autumn date; he chipped off a little piece. The color was deeper, almost golden, the texture heavier and nubbier. When I put the cheese in my mouth it was richer, and if I let it linger on my tongue I could taste the lush fields of late summer, just as the light begins to die. Sal sliced off a slab of winter cheese and put that into my mouth. It felt different on my tongue, smoother somehow, the flavor sharper. "It's like a different cheese." I was savoring it. I tasted again; there was a familiar flavor. "It tastes like hay!" "Yes!" Sal was openly delighted. "I knew you were going to be able to taste how different this cheese is! Most Americans don't even notice, but that cheese is so different that, back in the old days, it was sold under a different name. The Parmesan made from December to March, when the cows were in the barn, was called 'invernengo'- winter cheese- because the flavor is so distinct.”

ItalianCheeseFlavorsSeasonalParmesan
Book:Delicious!
Create image

“In Gina's experience, cheese made everything better- Parmesan on popcorn, crispy fried goat cheese in a salad, a swipe of cream cheese on a toasted bagel, or melted gouda on an egg sandwich. She even liked a dollop of sweetened mascarpone on a slice of warm cherry pie instead of ice cream. But grilled cheese, gooey from the griddle, crisp on the outside, melty on the inside, that was the pinnacle of dairy possibility. No matter how it was dressed up, with balsamic reductions or micro greens, a grilled cheese was still luscious goodness between carbs. Simple, wholesome comfort food at its finest.”

CheeseComfort FoodGrilled CheeseGrilled Cheese Sandwiches
Book:The Optimist's Guide to Letting Go
Create image

“Around me shone the kitchen I'd worked in each day: the copper pans hung neatly, the scratched wooden table and neat blue plates set in rows on the dresser. I got up to rake out the cinders and suddenly clutched at the black stone of the hearth. How long was it since as a new girl I'd first spiked a fowl and set it to roast on that fire? What great sides of beef had we roasted on the smoke-jack, while bacon dangled on hooks, and meat juices basted puddings as light as eggy clouds? Never, in all my ten years at Mawton, had I let that fire die out. Every dawn, in winter or summer, I'd riddled the dying embers and set new kindling on the top. I touched the rough stone and let my cheek press on its everlasting warmth, wishing I could take that loyal fire with me. Foolish, I know, but a fire is a cook's truest friend. It was a good fire at Mawton: blackened with hundreds of years of smoking hot dinners. I think no heathen ever worshipped fire like a cook. So I kissed the smutty hearth wall and packed instead my little tinderbox, to light new fires I knew not where.”

MemoriesFireCookingKitchenBiddy LeighHearthstone
Book:An Appetite for Violets
Create image