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Mixed Quotes

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Mixed Quotes

“Through a chink in my fingers, I watched Mel react. She fished around in her sock, producing a switchblade. She clicked it open and whipped it through the air. The steel blade caught the sunlight, and flashed. Then she tore after the creature, squealing and hoofing as it had. It looked up at her in dismay, and I partially pitied it, pitied the terror on its homely face. She swiped the blade across its side as it attempted to turn around, its legs scrabbling, its pudgy body squirming and twitching, trying in vain to push through the dense tangle. Mel had a chance to knife it again—I could see her debating whether she should, but she wiped the bloody blade against her sock instead. The injured creature finally made headway into the creepers. Another squeal, and then its backside and tufted tail disappeared into the undergrowth. Shuddering, I moved my hands from my face. I stared at Mel. I tried to breathe. The pig’s blood looked bright and alarming against the grimy cotton of her sock. FROM DAMSELFLY “Will it die?” I whispered. “I didn’t get it very deep. I should have killed it. Killed it before it killed you.”

Young AdultAsianMultiracialYalitMixedDamselflyScholasticChandra Prasad
Author:Chandra Prasad
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“This is salmon takikomi gohan. You slice the salted salmon into fillet strips and grill just its skin first to give it a savory scent. Then you cut it into cubes and cook them along with the rice. By placing some Japanese wild parsley on it before eating it, the fishy scent will disappear, making it even more better to eat." "Hmm. I like how they grilled the skin first to give it the savory scent. And cooking the bones with the rice really brings out the flavor." "This takikomi gohan lets you taste every essence of the salmon." "The next one is a classic maze gohan, hijiki rice. A good hijiki is one that's thick and long, with a slight firmness to it. You cook that hijiki along with carrots, shiitake mushrooms, lotus roots and thin fried tofu into a sweet and salty taste and then mix them into the cooked rice." "Ha ha ha. This is definitely a very Japanese flavor!" "It's rustic, but it has a rich, fertile flavor that moves my heart.”

RiceSalmonJapanese FoodAlgaeMixed
Book:The Joy of Rice
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“The filling for the rice ball is the wasabi leaves and stem marinated overnight in soy sauce. You make that into a rice ball using sushi rice... ... and wrap dried seaweed around it to create a rice ball the size of a ping-pong ball. Meanwhile, you create a barazushi. Ingredients like grilled saltwater eel with sauce, kohada marinated in vinegar, kanpyo, steamed shrimp, steamed abalone and others... ...are all chopped up... ...and mixed into the rice. Then use the small rice ball you made beforehand as the next filling... ... to create a larger rice ball. And then you coat it with thin strips of grilled egg.”

SeafoodJapanese FoodJapanese CookingFillingsMixedRice Balls
Book:The Joy of Rice
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“So, what are we cooking for your mom?" "One of her favorite dishes---nasi campur, a traditional dish from Jakarta, where my father was born." He pauses, flashes a wicked grin. "You'll love it." "What if I don't?" "Then there's something wrong with your taste buds." He grins again. "I assure you that you'll be licking your plate." After giving me a sexy smirk, he unpacks the crate, unloading spices and ingredients, and says, "Nasi campur is one of Indonesia's national dishes---very traditional. The name means 'mixed rice,' and it's typically served with a variety of local dishes, such as chicken satay, beef rendang, prawn crackers.”

RiceJakartaSide DishIndonesianMixedTraditional Food
Book:The Spice Master at Bistro Exotique
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“The scents bring us back. That’s what Mr. Agrawal says. He says the scents of summer are the most potent, the most enduring. The sun beats hard in Duxton, Massachusetts, in late July. It shrivels soft things: flower petals, the worms that struggle up through the ground after a midday shower. The sun here cares nothing for exteriors. It is interested only in essences, the soft middles. Mr. Agrawal doesn’t bother to pick the ripening tomatoes in the garden, infested with rangy weeds and fat iridescent beetles. He says he likes the smell of the flesh once the heat has sizzled the peel. --from "Wayward," a short story by Chandra Prasad in MIXED: An Anthology of Short Fiction on the Multiracial Experience”

MultiracialMixedChandra Prasad
Author:Chandra Prasad
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