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Quote by Nathaniel Connors

“The gods and goddesses are not relics chiseled in stone. Whisper their names and you will find what time has not forgotten.”

Quote by Nathaniel Connors

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Nathaniel Connors

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“Yorkshire's autumn was as great a gift as Yorkshire's summer. I loved watching the rusting of the leaves while the dales mellowed to shades of ochre, and rose hips and blackberries grew deliciously fat on their branches. The morning mists were mystical and magical to me, and the rose-glow of the evening sun lent the sky a hypnotic light that matched any Cape Town sunset.”

SunsetAutumnNature S BeautyVegetationYorkshireFall Colors
Book:The Cottingley Secret
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“Cendrillon specialized in seafood, so we had four fish stations: one for poaching, one for roasting, one for sautéing, and one for sauce. I was the chef de partie for the latter two, which also included making our restaurant's signature soups. O'Shea planned his menu seasonally- depending on what was available at the market. It was fall, my favorite time of the year, bursting with all the savory ingredients I craved like a culinary hedonist, the ingredients that turned my light on. All those varieties of beautiful squashes and root vegetables- the explosion of colors, the ochre yellows, lush greens, vivid reds, and a kaleidoscope of oranges- were just a few of the ingredients that fueled my cooking fantasies. In the summer, on those hot cooking days and nights in New York with rivulets of thick sweat coating my forehead, I'd fantasize about what we'd create in the fall, closing my eyes and cooking in my head. Soon, the waitstaff would arrive to taste tonight's specials, which would be followed by our family meal. I eyed the board on the wall and licked my lips. The amuse-bouche consisted of a pan-seared foie gras served with caramelized pears; the entrée, a boar carpaccio with eggplant caviar, apples, and ginger; the two plats principaux, a cognac-flambéed seared sea scallop and shrimp plate served with deep-fried goat cheese and garnished with licorice-perfumed fennel leaves, which fell under my responsibility, and the chief's version of a beef Wellington served with a celeriac mash, baby carrots, and thin French green beans.”

SeafoodFrench CuisineFall ColorsFood StationsRestaurant Menu Planning
Book:The Secret French Recipes of Sophie Valroux
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“For if there are (at a venture) seventy-six different times all ticking in the mind at once, how many different people are there not - Heaven help us _ all having lodgement at one time or another in the human spirit? Some say two thousand and fifty two. So that it is the most usual thing in the world for a person to call, directly they are alone...Come, come! I'm sick to death of this particular self. I want another. But it is not altogether plain sailing either...these selves of which we are built up, one on top of another, as plates are piled up on a waiter's hand, have attachments elsewhere, sympathies, little constitutions and rights of their own...so that one will only come if it is raining....another if you can promise it a glass of wine - and so on...”

IdentitySelf AwarenessShiftingMultiplicityFragmentedPerformativePost Structural
Author:Virginia Woolf
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“I dislike that kind of man. He has the Chaplin Disease; that particular combination of arrogance and timidity sets my teeth on edge. Like all people with timid personalities his arrogance is unlimited. Anybody who speaks quietly and shrivels up in company is unbelievably arrogant. He acts shy, but he loves himself; a very tense situation. It's people like me who have to carry on and pretend to be modest. To me, it's the most embarrassing thing in the world - a man who presents himself at his worst to get laughs, in order to free himself from his hang-ups.”

EgoPerformativeSelf EffacementCovert Narcissism
Book:My Lunches with Orson
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