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Pantry Quotes

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Pantry Quotes

“She sat down in front of her open pantry and breathed deeply. She reached forward and patted the large clear jar of dried flageolet beans. She pawed the ten-pound bag of basmati rice, sweet and fragrant. She kissed the chickpeas, haricot beans, dried wild mushrooms. Ah, yes, even the dried cèpes. Oh, she felt better. And look, her vinegars, balsamic, sherry, white and red wine, cider, raspberry. And the oils. So many oils. And so many marinated vegetables. She marinated them herself, picking the freshest, finest baby vegetables, adding extra-virgin olive oil, and enclosing them in beautiful jars. Ah, and look, she smiled. Walnut oil peeked from behind a linen bag of fresh walnuts. She could make a goat cheese salad at any moment. She took a deep, restorative breath. She fingered the labels of the canned smoked oysters, the mussels, the herring, and the boneless skinned sardines in olive oil. She could make a sardine pâté in seconds. And best of all were her vacuum-packed French-style crêpes, which she kept in case of emergencies. A flip of the wrist and she could sit down to a feast of crêpes oozing with fruit syrup and slathered in whipped cream.”

“The day I filled my little larder with jars of beans and seeds, sugars and flours, was one I had looked forward to all my cooking life. A little space for tins of sardines and bottles of anchovies, a dark corner for dried shiitake and porcini, and a home for tins of treacle and golden syrup. There was an entire shelf for vinegars, a tall one for bottles of rose and orange blossom water and shallow ones for slim boxes of crystallized violets and jars of candied orange and citron peel. Two pink egg cartons sat on the marble slab along with space for pots of marmalade and damson gin. Over the years the larder has changed a little, and I soon realized I needed to make space not just for dried beans (flageolet, cannellini, ful, chickpeas, chana dal, green and brown lentils-- I could go on), but also for bottled and tinned. Dried fruits now take up eight storage jars and there are at least six of rice (white and brown basmati, arborio and pudding rice, sushi rice and a Spanish rice called bomba that makes a delicious paella and produces a fine undercrust). My obsession with storage jars is a result of a personal concern over opened cellophane bags of ingredients in the cupboard, bags that fall or unfold allowing the contents to spill or spoil. You can often tell the time of year by peeping through the larder door. At Christmas I juggle jars and bottles to make space for beribboned packages of panettone and Stollen, golden tins of Lebkuchen and the muslin-wrapped Christmas pudding. In summer the marble slab is a useful space for ripening peaches and melons.”

“Some people smoked when they were upset, some did yoga, or drank, or paced, or picked fights, or counted to one hundred. Georgia cooked. As a small girl growing up in Massachusetts, she'd spent most of her time in her grandmother's kitchen, watching wide-eyed as Grammy kneaded the dough for her famous pumpernickel bread, sliced up parsnips and turnips for her world-class pot roast, or, if she was feeling exotic, butterflied shrimp for her delicious Thai basil seafood. A big-boned woman of solid peasant stock, as she herself used to say, Grammy moved around the cramped kitchen with grace and efficiency, her curly gray hair twisted into a low bun. Humming pop songs from the forties, her cheeks a pleasing pink, she turned out dish after fabulous dish from the cranky Tappan stove she refused to replace. Those times with Grammy were the happiest Georgia could remember. It had been almost a year since she died, and not a day passed that Georgia didn't miss her. She pulled out half a dozen eggs, sliced supermarket Swiss and some bacon from the double-width Sub-Zero. A quick scan of the spice rack yielded a lifetime supply of Old Bay seasoning, three different kinds of peppercorns, and 'sel de mer' from France's Brittany coast. People's pantries were as perplexing as their lives.”

“I have no use for these other loves. Seal them shut in jars and place them in the pantry. A reserve of love. Thank them for their love. They are so kind. Perhaps store them in the fridge For others to take. They say love is a panacea. I know it is not. Flakes of snow, no two are alike. When I am down on my knees, hopeless and angry, for the world no longer makes sense, I won't look in the pantry or fridge. It is your hand pressing on my shoulder that makes me whole, makes me forget. What trouble? What world?”

“Unlike the pantries featured in interior design magazines, mine has no bespoke timber or marble finishes. It is, instead, a simple walk-in cupboard with pockmarked walls. And on its six shelves, painted white, the cycle of life is evident: eggs, nuts, seeds, spines, bones. A collage of primeval things born of nature, speaking of the land: oats, bark, leaves; and the sea: dulse, anchovies, mackerel. Things, now in tins and jars, that have absorbed the power of soil, oxygen, water and sun. And pickled things, suspended in time: mushrooms and cucumbers, noble-looking white asparagus spears erect in brine. Herbal and floral vinegars, sweet and fruity. Soot-black Persian dried limes, snow-white coconut milk, Sichuan peppercorns, Scottish heather honey, Japanese bonito stock, Turkish lokum, dried Polish mushrooms. A flavor atlas of the world.”

“She had already tied on her apron and started tapping notes into her phone as Daisy laid out the ingredients: a whole kosher chicken; a bottle of olive oil, a pound of butter, a lemon. Onions, garlic, shallots, shiitake mushrooms, Parmesan cheese, and a container of arborio rice; fresh rosemary and thyme, a bag of carrots, a half-pound of asparagus, and a half-pound of sugar snap peas. That was for dinner. For pantry staples, she'd gotten flour, white and brown sugar, kosher salt and Maldon salt, pepper, chili, and paprika; for the refrigerator: milk, eggs, and half-and-half, and, for a housewarming gift, a copy of Ruth Reichl's My Kitchen Year and two quarts of her own homemade chicken stock.”

“Grandma, he had often wanted to say, Is this where the world began? For surely it had begun in no other than a place like this. The kitchen, without doubt, was the center of creation, all things revolved about it; it was the pediment that sustained the temple. Eyes shut to let his nose wander, he snuffed deeply. He moved in the hell-fire steams and sudden baking-powder flurries of snow in this miraculous climate where Grandma, with the look of the Indies in her eyes and the flesh of two warm hens in her bodice, Grandma of the thousand arms, shook, basted, whipped, beat, minced, diced, peeled, wrapped, salted, stirred. Blind, he touched his way to the pantry door. A squeal of laughter rang from the parlor, teacups tinkled. But he moved on into the cool underwater green and wild-persimmon country where the slung and hanging odor of creamy bananas ripened silently and bumped his head. Gnats fizzed angrily about vinegar cruets and his ears. He opened his eyes. He saw bread waiting to be cut into slices of warm summer cloud, doughnuts strewn like clown hoops from some edible game. The faucets turned on and off in his cheeks. Here on the plum-shadowed side of the house with maple leaves making a creek-water running in the hot wind at the window he read spice-cabinet names.”

“Cayenne, marjoram, cinnamon." The names of lost and fabulous cities through which storms of spice bloomed up and dusted away. He tossed the cloves that had traveled from some dark continent where once they had spilled on milk marble, jack-stones for children with licorice hands. And looking at one single label on a jar, he felt himself gone round the calendar to that private day this summer when he had looked at the circling world and found himself at its center. The word on the jar was RELISH. And he was glad he had decided to live. RELISH! What a special name for the minced pickle sweetly crushed in its white-capped jar. The man who had named it, what a man he must have been. Roaring, stamping around, he must have tromped the joys of the world and jammed the in this jar and writ in a big hand, shouting, RELISH! For its very sound meant rolling in sweet fields with roistering chestnut mares, mouths bearded with grass, plunging your head fathoms deep in trough water so the sea poured cavernously through your head. RELISH!”

“Dina hummed to herself as she pulled out an empty jam jar from a busy cupboard. It was still labeled "Apricot Jam" from the batch her mum had made for her last year--- jam that tasted like bottled sunshine. There wasn't an exact science to the magic, but Dina often found that the best tea blends were ones she put into secondhand jars, ones that had been full of delicious, wonderful things. She clipped her curls out of her face and headed into the pantry. The walls were lined floor-to-ceiling with all manner of jars and boxes, all individually labeled in Dina's messy handwriting. She kept her spices together, along with other baking essentials like fish vanilla, cake flour, and a tin that was labeled "Eye of Newt" but actually contained nutmeg. Her tea selection had several shelves dedicated to it. Aside from the specialty blends she made for the shop, Dina kept a collection of tea and tisane ingredients, which she could mix into more personal blends at a moment's notice. Dina never felt more in her element as a kitchen witch than when she was looking through her pantry. Scott's tea blend needed to be something that encapsulated his energies yet also helped him in some way. A tea to drink in the middle of a long work day, Dina decided. She twirled a curl around her finger as she focused. She hadn't met any of his fellow curators yet, but from what Scott had told her they could be a bit of a handful. So the kind of tea that would help him get through a long meeting. Something to sharpen a tired mind. Dina knew just the thing for it. She scooped up several jars and laid them out on the counter before her. Black tea--- a full-bodied assam, cacao nibs, dried ginger and... it was missing something. Dina stepped back into the pantry and surveyed her shelves with her hands on her hips. She knew that this would need one more ingredient to be perfect for Scott. Lion's mane mushroom? Perhaps a little too earthy. Clove? Too heavy. It would overpower the other flavors. As her eyes skirted over the rows of jars, she spotted it. A small glass jar with a dark red powder in it. Dried beetroot! Perfect! Energizing yet slightly sweet and smooth, and it would make Scott look like he was drinking some kind of red-velvet-themed drink. Which was also his favorite cake flavor.”

“Lily, the caretaker's daughter, was literally run off her feet. Hardly had she brought one gentleman into the little pantry behind the office on the ground floor and helped him off with his overcoat, than the wheezy hall-door bell clanged again and she had to scamper along the bare hallway to let in another guest. It was well for her she had not to attend to the ladies also.”

“In medieval times the habit arose of expressing a man's wealth, no longer in terms of the amount of land in his estate, but of the amount of pepper in his pantry. One way of saying that a man was poor was to say that he lacked pepper. The wealthy lacked pepper. The wealthy kept large stores of pepper in their houses, and let it be known that it was there: it was a guarantee of solvency.”

“Of all the art forms, poetry is the most economical. It is the one which is the most secret, which requires the least physical labor, the least material, and the one which can be done between shifts, in the hospital pantry, on the subway, and on scraps of surplus paper. ... poetry has been the major voice of poor, working class, and Colored women. A room of one's own may be a necessity for writing prose, but so are reams of paper, a typewriter, and plenty of time.”

“There is as much in our Lord's pantry as will satisfy all his children and as much wine in his cellar as will quench all their thirst. Hunger on, for there is meat in hungering for Christ; go never from him, but seek him who is yet pleased with the importunity of hungry souls until he fills you; if he delays, yet do not go away, even if you faint at his feet.”

“The best food storage is not in welfare grain elevators but in sealed cans and bottles in the homes of our people. What a gratifying thing it is to see cans of wheat and rice and beans under the beds or in the pantries of women who have taken welfare responsibility into their own hands. Such food may not be tasty, but it will be nourishing if it has to be used.”

“There is a new face to hunger today. Many of the people who come to food pantries and soup kitchens are people who never thought they would need help - people who were once part of the middle class and are now unemployed or underemployed - people who are struggling to get by from day to day and week to week.”

“That country where it is always turning late in the year. That country where the hills are fog and the rivers are mist; where noons go quickly, dusks and twilights linger, and midnights stay. That country composed in the main of cellars, sub-cellars, coal-bins, closets, attics, and pantries faced away from the sun. That country whose people are autumn people, thinking only autumn thoughts. Whose people passing at night on the empty walks sound like rain.”

“I never asked my mother where babies came from but I remember clearly the day she volunteered the information....my mother called me to set the table for dinner. She sat me down in the kitchen, and under the classic caveat of 'loving each other very, very much,' explained that when a man and a woman hug tightly, the man plants a seed in the woman. The seed grows into a baby. Then she sent me to the pantry to get placemats. As a direct result of this conversation, I wouldn't hug my father for two months.”

“the cracked plate has to be retained in the pantry, has to be kept in service as a household necessity. It can never be warmed on the stove nor shuffled with the other plates in the dishpan; it will not be brought out for company but it will do to hold crackers late at night or to go into the ice-box with the left overs.”

“I checked the icebox. The faeries usually brought some sort of food to stock the icebox and the pantry when they cleaned, but they could have mighty odd ideas about what constituted a healthy diet. One time I'd opened the pantry and found nothing but boxes and boxes and boxes of Fruit Loops. I had a near-miss with diabetes, and Thomas, who was never quite sure where the food had come from, declared that I had clearly been driven Fruit Loopy.”

“The first supermarket supposedly appeared on the American landscape in 1946. That is not very long ago. Until then, where was all the food? Dear folks, the food was in homes, gardens, local fields, and forests. It was near kitchens, near tables, near bedsides. It was in the pantry, the cellar, the backyard.”

“Gansey leaned back, head thrown to the side, drunken and silly with happiness. "I love this car," he said, loud enough to be heard over the engine. "I should buy four more of them. I'll just open the door of one to fall in to the other. One can be a living room, one can be my kitchen, I'll sleep in one..." "And the fourth? Butler's pantry?" Blue shouted. "Don't be so selfish. Guest room.”

“Public charities, foodbanks and church pantries are doing more than ever before, but they can't keep up with the need. We can never end hunger only through the wonderful work of local charities. Like other Western democracies, we must end our national problem of hunger through national and political leadership. Charity is nice for some things, but not as a way to feed a nation. We don't protect our national security through charity, and we shouldn't protect our families and children that way either.”

“I am not a historian. I happen to think that the content of my mother's life - her myths, her superstitions, her prayers, the contents of her pantry, the smell of her kitchen, the song that escaped from her sometimes parched lips, her thoughtful repose and pregnant laughter - are all worthy of art.”

“My goal is to make Italian food clean and accessible and beautiful and tasty, with simple ingredients that people can find at a local grocery store, because people don't want to go to a gourmet shop in search of items that will sit in their pantry for years after they use just a teaspoon or pinch of them.”