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Quote by Diana Abu-Jaber

“On the cutting board there are two peanut butter and red currant jam sandwiches for Emerson and two Serrano ham, shaved cheddar, and apricot chutney sandwiches for Felice. Nieves wraps them smartly in waxed paper, tapes them, and puts them back in the fridge. There's also a cooler Nieves opens: packed with trail mix, sliced pears and apples, and the lemon bars.”

Quote by Diana Abu-Jaber

Book:Birds of Paradise
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Birds of Paradise

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Author

Diana Abu-Jaber
Diana Abu-Jaber

Diana Abu-Jaber is an American author known for her profound insights into Middle Eastern culture and her rich literary works. Her writing often focuses on family, identity, and community, exploring the lives of Middle Eastern immigrants in the United States. more

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“But Stanley persisted in the kitchen, performing the small yet demanding apprentice's tasks she set for him- removing the skin from piles of almonds, grating snowy hills of lemon zest, the nightly sweeping of the kitchen floor and sponging of metal shelves. He didn't seem to mind: every day after school, he'd lean over the counter, watching her experiment with combinations- shifting flavors like the beads in a kaleidoscope- burnt sugar, hibiscus, rum, espresso, pear: dessert as a metaphor for something unresolvable. It was nothing like the slapdashery of cooking. Baking, to Avis, was no less precise than chemistry: an exquisite transfiguration. Every night, she lingered in the kitchen, analyzing her work, jotting notes, describing the way ingredients nestled: a slim layer of black chocolate hidden at the bottom of a praline tart, the essence of lavender stirred into a bowl of preserved wild blueberries. Stanley listened to his mother think out loud: he asked her questions and made suggestions- like mounding lemon meringue between layers of crisp pecan wafers- such a success that her corporate customers ordered it for banquets and company retreats. On the day Avis is thinking of, she sat in the den where they watched TV, letting her hand swim over the silk of her daughter's hair, imagining a dessert pistou of blackberry, creme fraiche, and nutmeg, in which floated tiny vanilla croutons. Felice was her audience, Avis's picky eater- difficult to please. Her "favorites" changed capriciously and at times, it seemed, deliberately, so that after Avis set out what once had been, in Felice's words, "the best ever"- say, a miniature roulade Pavlova with billows of cream and fresh kumquat- Felice would announce that she was now "tired" of kumquats.”

IngredientsBakingFlavorsPastriesPickyAvis MuirFelice MuirStanley Muir
Book:Birds of Paradise
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“At thirteen, she was already five feet seven, a little hollowed-out by her growth spurt, her chest concave, her eyes with their ineffable violet light enormous, her bangs cut straight across her brow so she looked very young and serious. He realizes only now that as time passed he'd continued to think of Felice as that thirteen-year-old child, preserved like a geranium between the leaves of a book. She is still young and slim, yet changed. Her shoulders are straighter and more refined; the bangs are gone- her hair swings to her shoulders. Her eyes no longer seem overlarge: they are wide, almond-shaped. Nieves stares at her: he'd failed to mention his sister's beauty. Stanley tucks his chin: inside, a ragged blank- the feeling that this couldn't possibly be his sister: 'she' is still out there- a thirteen-year-old, who vanished into the night, a black orchid.”

ChangeBeautyTeenagerBrother And SisterFelice MuirStanley Muir
Book:Birds of Paradise
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“She's been scouted by Ford and Elite- real New York agencies. Micah, the agent for Elite- a tall black guy in silver eyeliner- said that Felice was "heart-stopping." Everyone says that Felice looks like Elizabeth Taylor- all pleased with themselves, as if she were hearing this for the first time. It used to bug Felice: she pictured that squat, henlike woman in her wig and jewels, holding hands with Michael Jackson. But one day, Duffy brought over an old movie magazine while Felice and Berry lounged at their cafe table. He opened it and jabbed at the photo. "There. Look. You kids really are morons. You really don't know anything, do you? 'That's' Elizabeth Taylor." Berry craned over the page. "Wow, you really kind of do. Look at her. You guys could be related." A little nearsighted, Felice held the magazine closer, startled to see the resemblance- the straight brow bone, glimmering eyes, the fine jaw; only Felice's straight hair was self-hacked below the shoulders and Liz's hair was a sable bob, thick as a paintbrush. She finally realized what a compliment this comparison was.”

BeautyModelingFelice MuirLook AlikeElizabeth Taylor
Book:Birds of Paradise
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“EYE MAKEUP 1. Makeup should be just a frame for the eyes. When you lay on all the bright-colored goop and slather white under the brows the eyes themselves are lost in camouflage. Just accent whatever God has given you with a subtle hand. 2. The more makeup a woman applies after forty the older she looks. 3. Early in my career I had plucked and plucked so that I'd have those spindly little lines that were the fashion then. When eyebrows came back a lot of girls found that they couldn't grow them anymore. They's plucked out the roots. I encouraged new growth by using castor oil and yellow Vaseline - half and half - and rubbing it the wrong way, toward the nose, with a brush. I still use it, it makes my brows grow like mad. It's good for lashes, too, but I always get the oil in my eyes, then they water and turn red. Brows frame the eyes. Encourage them. for they're a great asset.”

MakeupEyesMakeup And BeautyBeauty Secret
Book:My Way of Life
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“NOURISH YOUR HAIR: 1. There are a number of 'kitchen recipes' for feeding hair. It needs the contents of your refrigerator just as much as your skin does. Right back to mayonnaise! Olive oil, eggs, and lemon juice. Massage the mixture into your hair, let it stay on for ten or fifteen minutes, then rinse it off with cool water. Cool - or you'll have scrambled eggs on your head. 2. For years I washed my daughter' hair with raw eggs, never soap or shampoo. I wet their hair fist and then rubbed in six whole eggs, one by one - a trick I learned from Katherine. Hepburn. (Four eggs will do for short hair, but theirs was long.) Some people use eggs beaten up with a jigger of rum; others mix an egg with red wine. 3. Hot oils is good for dry hair. Apply it with the fingertips and then wrap your head in a warm towel. Keep changing the oil for an hour, to keep it hot and penetrating. Then shampoo. 4. I believe in brushing. I made my girls give their hair the old-fashioned hundred strokes every night, using two brushes, and bending forward from the waist. It stimulates hair grows, and the rush of blood to the face is an added benefit. I pull my hair gently to encourage growth too.”

HairBeauty SecretHair Care
Book:My Way of Life
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“Facial muscles can sag quickly, but there are some easy ways of keeping them toned up. Each one of the following takes just about ten seconds. You've got THAT much time! 1. Open your mouth as wide as you can and at the same time purse your lips as if you're trying to whistle. Hold it for ten seconds. 2. Put your thumb and forefinger inside your mouth and try to push your fingers out--at the same time forcing your cheeks in. Hold for another count of ten.”

Beauty Secret
Book:My Way of Life
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“I sit on hard chairs — soft ones spread the hips. Unlike Oscar Levant, who said he never stood when he could sit and never sat when he could lie down, I stand and walk as much as I can. I don’t think any of us walk enough, especially those of us who have desk work to do. When the work is done, the day is gone, and we take the shortest (sitting-down) route home. A walk before bedtime is the best cure for insomnia as well as a way of getting a little more exercise.”

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Book:My Way of Life
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“Adeena had created rose lattes before, as well as rose and cardamom drinks, but even though she'd been working on a drink that echoed the flavors of gulab jamun since the Brew-ha Cafe had opened, she hadn't been able to come up with an iteration she liked enough to put on the menu. Gulab jamun consisted of fried balls of milk solids soaked in a sugar syrup flavored with rosewater, cardamom, and sometimes saffron. Even though the flavors seemed straightforward enough to replicate in a latte, the espresso easily overpowered the rose unless you got the proportions just right. Cardamom and saffron were also strong spices, so she'd been tinkering with the recipe on and off for the past couple of years.”

RoseFlavorSpicesLatteGulab Jamun
Book:Death and Dinuguan
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