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Quote by Roy T. Bennett

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The Light in the Heart

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Roy T. Bennett
Roy T. Bennett

Roy T. Bennett is a renowned author known for his profound philosophical thoughts and inspirational works. His writings span across various domains such as life philosophy, self-improvement, and spiritual growth, and have resonated with a wide audience. more

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“Whenever she could take the time from the English department, Celia would garden. At first she would resist, but then once she was down and dirty, perhaps because of the oxygen coming from the plants themselves, perhaps because she was dealing with the fecundity of the underworld and all its roots and thus the etymology of bloom, perhaps because it made her look forward with such radiant hope- she didn't know what it was, but once she started digging and planting she could not get herself to go back to the house until the light was gone. Most of the time she saw her garden as shaggy with wanting, weeds overgrown with their own delight. Occasionally, though, small corners of terrain or even single plants seemed to approach some ethereal ideal, as when one day a friend had left on her front porch an immense dahlia of impossible color, a sort of smoky rose gold, aureate.”

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“Ooh, look." Birdie swerved out of line to a bushy plant full of purple flowers. She plucked a few delightedly. "Lilacs." She thrust them toward Leeda's face, and Leeda smiled, sniffing. Birdie could make something exciting out of anything on the orchard. She knew all the flowers, the species of birds, how much rainfall they could expect, where moss was likely to grow, which mushrooms were edible, and how long many of the trees had been in the ground. To walk across the property with Birdie was never just to walk through unnoticed space.”

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“She feels a tickling sensation against her hand, different from the silky touch of soil. Looking down, she sees the pink glimmer of a worm---and then another, and another. As she watches, spellbound, other insects emerge from the earth, glowing like jewels in the summer sun. The copper glint of a beetle's shell. The pale, segmented bodies of larvae. There is a buzzing in her ears, and she's not sure if it's from the roar of her pulse or the bees that have begun to circle nearby. They're getting closer. It's as if something---as if Kate---is drawing them. A beetle climbs her wrist, a worm brushes against the bare skin of her knee, a bee lands on her earlobe.”

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“The South is different from anywhere else on earth. Every time I returned, it seemed it was the beginning of my greatest story, like something was about to happen, the kind of something music was written about. There was a touch of magic in the air, and the Lowcountry was extra special. It must have something to do with the region's history, or maybe it was just the weather, but I felt more alive here. Even the sky was different. The sunrises were more jubilant, the stars brighter in the evenings, and the flowers more fragrant. It was easy to lose touch with nature in New York City, but just like a love that got away, you never knew how much you'd miss it until it was gone. In the evening when the sun would set, the horizon looked as if it were in flames. During a summer storm, giant blue-gray clouds pregnant with heat lightning rolled across the sky, making you run indoors filled with terror.”

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“When I was a child, I associated my parents with individual flavors. It was the same way you might filter someone through a prism of color--- thinking of some people in blues, other people in reds--- but instead of color, the sensation I latched on to was flavor. My mother's flavors were always those of the desserts she made--- suave caramels and milk chocolates and the delicate, utterly feminine accents of crystallized violets or buttery almonds. But my father's flavors--- my father's flavors were something else altogether. They were subtle and elusive and melted on the tongue only to vanish before you could place them. Dark, adult flavors, and slightly bitter: veal carpaccio. silvery artichokes. And, most of all, mushrooms: chanterelles, chicken of the woods, and--- my father's favorite mushroom of all--- trumpets of death.”

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“She took a sip of wine and held it in her mouth, straining to identify the flavors. Cherry, she thought. Licorice. Thorns. She imagined a forest in late autumn, damp leaves on the ground, a blaze of color. She took another sip. The man--- he must be Robert--- set a dish in front of her and she looked down, dismayed. What could it be? She'd never seen anything like it. It glistened up at her, a red-black sausage bursting from a shiny case. She inhaled the aroma: It was exotic, mysterious, almost intoxicating. "Taste it," he urged. It was pillow-soft, very rich, laced with spices. She identified the prickle of black pepper, the sweetness of onions. Parsley, she thought, nutmeg, and... was that chocolate? Bite by bite she chased the flavors, but they kept skipping away. "Did you like it?" Robert was back. She gestured at the empty plate. "It was wonderful. What kind of meat was in it?" "Not meat, exactly." He watched her face as he said, "That was blood sausage.”

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“From the trolley, he picked up a chocolate, rolled in cacao powder. 'These are ganache truffles,' he said. 'The easiest chocolates to make. Even a child can make them. Even Mahmed could, probably.' I took one. It smelt of darkness infused with gold; a scent that both drew and repelled me. 'I don't really like dark chocolate,' I said. 'Just try one. I made them myself, from bean to bar. Nothing artificial.' I bit a piece from the chocolate. It was bitter and powdery, but there were other flavors there, struggling to be released. 'Rest it on your tongue for a while. Eyes closed. Mouth half open.' I did as he said. The bitter scent started to intensify. It's odd; I didn't quite like it, and yet it was evocative. I can taste charcoal, and nutmeg, and salt, and olive, and strong wild honey. It makes me think of incense, and woodsmoke on a frosty night, and the scent of fallen leaves in the rain, and the memory of that night in the church, the warmth of the confessional. I thought I didn't like chocolate. In fact, I never knew it. Those little squares of chocolate I'd had as a child were nothing like this. 'I know. It's different,' he said. 'It's eighty per cent cacao. It might taste a little bitter to you, but that's the nature of cacao: the stuff you get in the shops here is really mostly sugar and palm oil and fat. But this is the soul of the cacao bean. This strength. This bitter potency. And in this form, it has a kick. It sharpens the mind. Gives energy.' I put the rest of the chocolate aside. My mouth was furred with darkness.”

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