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Lillian Quotes

Browse 13 quotes about Lillian.

Lillian Quotes

“By the time Lillian had turned twelve ears old, cooking had become her family. It had taught her lessons usually imparted by parents- economy from a limp head of celery left too long in the hydrator, perseverance from the whipping of heavy cream, the power of memories from oregano, whose flavor only grew stronger as it dried. Her love of new ingredients had brought her to Abuelita, the owner of the local Mexican grocery store, who introduced her to avocados and cilantro, and taught her the magic of matching ingredients with personalities to change a person's mood or a life. But the day when twelve-year-old Lillian had handed her mother an apple- fresh-picked from the orchard down the road on an afternoon when Indian summer gave over to autumn- and Lillian's mother had finally looked up from the book she was reading, food achieved a status for Lillian that was almost mystical. "Look how you've grown," Lillian's mother had said, and life had started all over again. There was conversation at dinner, someone else's hand on the brush as it ran through her hair at night. A trip to New York, where they had discovered a secret fondue restaurant, hidden behind wooden shutters during the day, open by candlelight at night. Excursions to farmers' markets and bakeries and a shop that made its own cheese, stretching and pulling the mozzarella like taffy. Finally, Lillian felt like she was cooking for a mother who was paying attention, and she played in an open field of pearl couscous and Thai basil, paella and spanakopita and eggplant Parmesan.”

MemoriesFoodCookingIngredientsMother And DaughterLillian
Book:The Lost Art of Mixing
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“By the time Lillian had turned twelve years old, cooking had become her family. It had taught her lessons usually imparted by parents- economy from a limp head of celery left too long in the hydrator, perseverance from the whipping of heavy cream, the power of memories from oregano, whose flavor only grew stronger as it dried. Her love of new ingredients had brought her to Abuelita, the owner of the local Mexican grocery store, who introduced her to avocados and cilantro, and taught her the magic of matching ingredients with personalities to change a person's mood or a life. But the day when twelve-year-old Lillian had handed her mother an apple- fresh-picked from the orchard down the road on an afternoon when Indian summer gave over to autumn- and Lillian's mother had finally looked up from the book she was reading, food achieved a status for Lillian that was almost mystical. "Look how you've grown," Lillian's mother had said, and life had started all over again. There was conversation at dinner, someone else's hand on the brush as it ran through her hair at night. A trip to New York, where they had discovered a secret fondue restaurant, hidden behind wooden shutters during the day, open by candlelight at night. Excursions to farmers' markets and bakeries and a shop that made its own cheese, stretching and pulling the mozzarella like taffy. Finally, Lillian felt like she was cooking for a mother who was paying attention, and she played in an open field of pearl couscous and Thai basil, paella and spanakopita and eggplant Parmesan.”

MemoriesFoodCookingMother And DaughterLillian
Book:The Lost Art of Mixing
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“She opened the kitchen door and the smells came to greet her. The sensual, come-hither scent of chocolate cake. Mint, for the customer who always liked hers fresh-picked for her late-night tea. Red pepper seeds and onion skins, waiting in the compost pail that Finnegan had not, she could tell, emptied last night. Cooked boar meat from a ragout sauce that was a winter tradition, the smell striding toward her like a strong, sweaty hunter.”

FoodSmellsLillianOlfactory
Book:The Lost Art of Mixing
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“Now, when I'm deciding which ingredients to put together, I like to think about the central element in the dish. What flavors would it want? So I want you to think about crabs. Close your eyes. What comes to mind?" Claire obediently lowered her eyelids, feeling her lashes brush against her skin. She thought of the fine hairs on the sides of a crab's body, the way they moved in the water. She thought of the sharp edges of claws moving their way across the wavy sand bed of the sea, of water so pervasive it was air as well as liquid. "Salt," she said aloud, surprising herself. "Good, now keep going," Lillian prompted. "What might we do to contrast or bring out the flavor?" "Garlic," added Carl, "maybe some red pepper flakes." "And butter," said Chloe, "lots of butter.”

CookingIngredientsSaltCrabsButterLillian
Book:The School of Essential Ingredients
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“Swift came to the table and bowed politely. “My lady,” he said to Lillian, “what a pleasure it is to see you again. May I offer my renewed congratulations on your marriage to Lord Westcliff, and…” He hesitated, for although Lillian was obviously pregnant, it would be impolite to refer to her condition. “…you are looking quite well,” he finished. “I’m the size of a barn,” Lillian said flatly, puncturing his attempt at diplomacy. Swift’s mouth firmed as if he was fighting to suppress a grin. “Not at all,” he said mildly, and glanced at Annabelle and Evie. They all waited for Lillian to make the introductions. Lillian complied grudgingly. “This is Mr. Swift,” she muttered, waving her hand in his direction. “Mrs. Simon Hunt and Lady St. Vincent.” Swift bent deftly over Annabelle’s hand. He would have done the same for Evie except she was holding the baby. Isabelle’s grunts and whimpers were escalating and would soon become a full-out wail unless something was done about it. “That is my daughter Isabelle,” Annabelle said apologetically. “She’s teething.” That should get rid of him quickly, Daisy thought. Men were terrified of crying babies. “Ah.” Swift reached into his coat and rummaged through a rattling collection of articles. What on earth did he have in there? She watched as he pulled out his pen-knife, a bit of fishing line and a clean white handkerchief. “Mr. Swift, what are you doing?” Evie asked with a quizzical smile. “Improvising something.” He spooned some crushed ice into the center of the handkerchief, gathered the fabric tightly around it, and tied it off with fishing line. After replacing the knife in his pocket, he reached for the baby without one trace of self-consciusness. Wide-eyed, Evie surrendered the infant. The four women watched in astonishment as Swift took Isabelle against his shoulder with practiced ease. He gave the baby the ice-filled handkerchief, which she proceeded to gnaw madly even as she continued to cry. Seeming oblivious to the fascinated stares of everyone in the room, Swift wandered to the window and murmured softly to the baby. It appeared he was telling her a story of some kind. After a minute or two the child quieted. When Swift returned to the table Isabelle was half-drowsing and sighing, her mouth clamped firmly on the makeshift ice pouch. “Oh, Mr. Swift,” Annabelle said gratefully, taking the baby back in her arms, “how clever of you! Thank you.” “What were you saying to her?” Lillian demanded. He glanced at her and replied blandly, “I thought I would distract her long enough for the ice to numb her gums. So I gave her a detailed explanation of the Buttonwood agreement of 1792.” Daisy spoke to him for the first time. “What was that?” Swift glanced at her then, his face smooth and polite, and for a second Daisy half-believed that she had dreamed the events of that morning. But her skin and nerves still retained the sensation of him, the hard imprint of his body. “The Buttonwood agreement led to the formation of the New York Stock and Exchange Board,” Swift said. “I thought I was quite informative, but it seemed Miss Isabelle lost interest when I started on the fee-structuring compromise.” “I see,” Daisy said. “You bored the poor baby to sleep.” “You should hear my account of the imbalance of market forces leading to the crash of ’37,” Swift said. “I’ve been told it’s better than laudanum.”

Daisy And MatthewEvieLillianAnnabelle And Isabelle
Book:Scandal in Spring
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“Add orange peel and cinnamon to milk. Grate the chocolate.' The hard, round cake of chocolate was wrapped in yellow plastic with red stripes, shiny and dark when she opened it. The chocolate made a rough sound as it brushed across the fine section of the grater, falling in soft clouds onto the counter, releasing a scent of dusty back rooms filled with bittersweet chocolate and old love letters, the bottom drawers of antique desks and the last leaves of autumn, almonds and cinnamon and sugar. Into the milk it went. 'Add anise.' Such a small amount of ground spice in the little bag Abuelita had given her. It lay there quietly, unremarkable, the color of wet beach sand. She undid the tie around the top of the bag and swirls of warm gold and licorice danced up to her nose, bringing with them miles of faraway deserts and a dark, starless sky, a longing she could feel in the back of her eyes, her fingertips.”

BakingScentsChocolate CakeSpiceLillianSmells Like
Book:The School of Essential Ingredients
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“Acres of spice-covered almonds, blackberry and lavender honey, chocolate-covered cherries, their young saleswoman reaching forward with samples, her low-cut shirt selling more than fruit. The seafood shop, crabs lined up like a medieval armory, fish swimming through a sea of ice. Her ultimate goal was at the end of the aisle- a produce stand staffed by an elderly man who, some people joked, had been at the market since its beginning a hundred years before. George's offerings were the definition of freshness, corn kernels pillowing out of their husks, Japanese eggplant arranged like deep purple parentheses.”

Grocery ShoppingLillianFood Samples
Book:The Lost Art of Mixing
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“Indignation caused Mercedes to puff out her cheeks temporarily, causing her narrow face to resemble a set of inflated fireplace bellows. “You don’t like Mr. Swift any more than I do,” she retorted. “No,” Lillian said frankly. “But much as I hate to admit it, that puts us in a minority. Swift is liked by everyone in the northern hemisphere, including Westcliff and his friends, my friends, the servants, the neighbors—” “You are exaggerating—” “—children, animals and the higher order of plants,” Lillian finished sardonically. “If root vegetables could talk, I’ve no doubt they would say they like him, too.” Daisy, who was sitting by the window with a book, looked up with a sudden grin. “His charm doesn’t extend to poultry,” she said.”

DaisyLillianMrs Bowman
Book:Scandal in Spring
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“I thought for our last session we should celebrate spring," Lillian said, coming out of the kitchen with a large blue bowl in her hands. "The first green things coming up through soft earth. I've always thought the year begins in the spring rather than January, anyway. I like the idea of taking the first asparagus of the year, picked right that day, and putting it in a warm, creamy risotto. It celebrates both seasons and takes you from one to the next in just a few bites." They passed the bowl around the table, using the large silver spoon to serve generous helpings. The salad bowl came next, fresh Bibb lettuce and purple onions and orange slices, touched with oil and lemon and orange juice. Then a bread basket, heaped high with slices of fragrant, warm bread.”

SpringVegetablesSaladAsparagusLillianCooking ClassGreens
Book:The School of Essential Ingredients
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“Lillian put out ingredients- sticks of butter, mounds of chopped onion and minced ginger and garlic, a bottle of white wine, pepper, lemons. "We'll melt the butter first," she explained, "and then cook the onions until they become translucent." The class could hear the small snaps as the onions met the hot surface. "Make sure the butter doesn't brown, though," Lillian cautioned, "or it will taste burned." When the pieces of onion began to disappear into the butter, Lillian quickly added the minced ginger, a new smell, part kiss, part playful slap. Garlic came next, a soft, warm cushion under the ginger, followed by salt and pepper. "You can add some red pepper flakes, if you like," Lillian said, "and more or less garlic or ginger or other ingredients, depending on the mood you're in or the one you wanted to create. Now," she continued, "we'll coat the crab and roast it in the oven.”

CookingIngredientsSauceLillianCrabCooking Class
Book:The School of Essential Ingredients
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