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Thrasius Quotes

Browse 14 quotes about Thrasius.

Thrasius Quotes

“If you had any ingredients at your disposal, what would you make?" "You said it was a small dinner?" "Yes," he affirmed. "In that case, I would begin with a gustatio of salad with peppers and cucumbers, melon with mint, whole-meal bread, soft cheese, and honey cake." I tried to draw on my memory of one of the last meals I'd made for Maximus. Apicius licked his lips. "Yes, yes, go on." "Then pomegranate ice to cleanse the palate, followed by a cena prima of saffron chickpeas, Parthian chicken, peppered morels in wine, mussels, and oysters. If I had more time, I would also serve a stuffed suckling pig. And to close, a pear patina, along with deep-fried honey fritters, snails, olives, and, if you have it on hand, some wine from Chios or Puglia." "Perfect. Simple and the flavors would blend nicely at the beginning of the meal.”

SimpleFood For ThoughtDinnerPalateAppetizersSurf And TurfThrasiusPatina
Book:Feast of Sorrow
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“When I returned from the triclinium, where the guests were finishing their honey cakes and drinking from jeweled goblets of pear juice, a woman entered the kitchen from a side door. Out of all the surprises I'd had that day, she was the most surprising of all. The vision of her dark eyes, waves of auburn curls, and the sylphlike curve of her hips would haunt me in the days to come. "I came for Apicata's meal," she said. Her voice floated across the room, undulations of sound washing over my skin. This was the woman Aelia had said would come for the tray. Passia. The name glittered in my mind as I made the connection. "Is that it?" She pointed, one long finger tipped with carefully curved, pink-pale nails. I had been standing like a statue, stunned by my close proximity to what I thought might be the physical manifestation of Venus herself. "That's the plate, yes, over there. There." Suddenly I wished she would leave. If not, all would be lost. I wouldn't be able to complete the cena, wouldn't be able to direct the servers, and would end up under the lash as the result of my gloomy failure to live up to Apicius's expectations. Inside my head, I said a prayer to Venus that Passia would go, but in the same breath, I begged the goddess that Passia would remember me, as I knew I would remember every sumptuous detail about the moments she stood before me.”

Love At First SightFeminine BeautyThrasiusPassiaPassia And Thrasius
Book:Feast of Sorrow
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“I made a sticky mock ambrosia cake from honey and apples, to be served by one of the prettiest slaves, dressed as a handmaiden to Venus. I hoped when people left they would be raving about both the atmosphere and the food. "I came to go over the menu," Apicius said, jolting me out of my thoughts. He was like an eager child just given a fresh plum. Sotas settled on a stool near the door and raised a hand in greeting. "Of course. I can make a variety of dishes and cut them up for easy sampling. I wanted to start with roasted hyacinth bulbs, some soft cheese drenched in raisin wine with bread, and slices of sow's udder with garum and lovage. I thought we could serve the Lucanian sausage I made earlier this week. And remember my hard egg mice with the almond ears and the clove eyes? I think those might go over well." "Perfect! The mice will delight the ladies!”

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Book:Feast of Sorrow
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“Slave, my hands are sticky. Come, wash them. Bring the perfumed water." Passia waved at me with a finger slick with honey. She was radiant, lying on the couch next to Helene. Both were dressed in new stolae that Aelia had gifted them for the holiday. I grinned and rushed forward with the basin and a towel. "Permission to speak," I asked her as I took her sticky hand in mine. She smirked. "Permission granted." I slowly ran the damp towel across each slender finger. I kept my voice low so only she could hear. "Later, my dear Domina, I would be delighted to wash you in private." She raised an eyebrow at me. "I think you will have to prove yourself first, boy." I bowed in front of her, my head on the tiles. "I will do anything you require, Domina." "Good. Now fetch me some more honey fritters. And you will clean my hands again, when I call for you." I winked at her. "Yes, Domina. Anything for you." That night our lovemaking tasted sweeter than all the honey in Iberia.”

LovemakingThrasiusPassiaPassia And Thrasius
Book:Feast of Sorrow
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“So many things had gone well for me since I'd come to Baiae from Maximus's villa in Pompeii. Apicius increasingly turned to me for advice on his affairs, even outside the kitchen. Aelia and Apicata had become as close as family. The kitchen slaves respected me and worked hard to gain both my favor and Apicius's. My love for Passia had bloomed in the sun of this festive town. Truly, I thought, I had found a form of Elysium here in Baiae, made all the more sweet by the fact that at any time it could have been swept away-”

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Book:Feast of Sorrow
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“I sent messengers across Italy: to our farms for wood pigeons, dormice, capons, and heaping baskets of grapes, apples, and beets; to the fields beyond Rome for fresh pears; to Nomentanum for amphorae of wine, some more than forty years old; to Praeneste for hazelnuts; and to the plains between Ostia and Lavinium for wild boar and deer. I sent men to Ostia for fresh, salty mackerel and mussels and to Mount Hymettus for the finest honey to dilute the Falernian wine we had on stock at home for the princeps and all the senators. I purchased ginger, nutmeg, cloves, and other spices from India and Taprobane, not only to flavor the food but to present as gifts. I even sent a man to Sicilia for green and black olives and for the olive relish that was a specialty of the region. I reveled in the planning of such a massive banquet.”

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Book:Feast of Sorrow
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“We had sausages of pheasant, sweet melon relish, and a patina of small fry. Was that your doing?" I gathered my courage and hoped my voice did not shake. I remembered that patina- an egg custard of which Maximus was quite fond. "Yes. The sweet melon relish was something new that I was trying." "How long did you work for Maximus?" "I ran his kitchen for a year before he died. He was fond of entertaining." My mind raced. Apicius was certainly interested in my cooking but what if this man was as cruel as Bulbus? Apicius raised an eyebrow at me. "Can you make roasted peacock?" "Yes. I have a recipe for peacock with damson raisins soaked in myrtle wine. It works equally well with partridge or duck. I'm sure you would find the dish to your liking." I wiped sweat off my brow. "What do you consider your specialty?" "There are three," I answered, raising my voice in order to be heard over the din of the market. "My ham in pastry, with honey and figs, has often been praised, but I have been told it is equaled by my truffles with pepper, mint, and rue. I can also make you a dish of roasted salt belly pork with a special mixture of garum, cumin, and lovage.”

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Book:Feast of Sorrow
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“Vatia was no longer looking at me; she was rolling a round of dough around one of the hams, which had been scored, smeared with honey, and stuffed with figs. Her method was precise and the dough formed perfectly around the meat in a way I had never been able to achieve before. "I see what you mean about chilling the dough," I said, amazed. "This is what I wanted to show you." She directed my gaze toward a few strangely cut pieces of dough in front of her. "I don't understand." "Watch." She picked up the pieces and attached them to the pastry-wrapped ham, her thin fingers carefully sealing the pieces of dough to the ham by dipping them in water. In a few moments she sat back. "It's a pig!" I exclaimed, pleased with the ears and snout she had added to the ham. "I hoped you would like it," she said, her voice filling with pride. "I had the idea when you first told me what we were doing. I had a pig pictured in my mind and thought it might be pleasing to guests if I could re-create it." "Do you think they will bake without issue?" I asked, worried. "They should. Also, I thought I would brush them with egg so they are shiny when they come out of the oven." "Please do." I could not take my eyes off the little pig. It was brilliant and I wished I had thought of it.”

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Book:Feast of Sorrow
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“What's next?" he asked. "We need to grind some pepper." I pushed the mortar toward him, then poured a generous handful of peppercorns into the stone basin. "And silphium?" I gave him a genuine smile then. Silphium was a precious herb I used in many of my dishes, but in recent years it had become quite scarce and costly. It had a taste that was reminiscent of leeks, garlic, and fennel, but smoother and more aromatic. It was one of Apicius's flavors. "Definitely silphium.”

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Book:Feast of Sorrow
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“I made the little girl all of her favorite dishes, and carved her little animals out of vegetables to adorn her plate. When she saw them, she ran to me and gave me a giant hug and told me how much she missed me. I hugged her for a long time and said nothing when I saw she was trying very hard not to cry. When I went to the market that day, I bought a honey cake from the temple of Ceres, paying extra for a protection blessing from the priestess. I gave it to Apicata with her afternoon meal, and while surely she had seen temple protection cakes and knew what they were, she ate it without a word.”

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Book:Feast of Sorrow
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“I loved Vinalia. Every year Passia and I looked forward to the first feast of the three-day festival. Aelia would line up the servants on both sides of the long hallway leading from the front door through the atrium. Together Apicius, Apicata, and Aelia would walk the lines and place a grape on the tongue of each slave and say a blessing to the lady Venus. Then Apicius would have ten jars of his best Falernian wine brought up from the cellar and he would give them to his most loyal servants. I would make sweet curds and honey tarts for the whole household, slaves included, and we would read poetry and listen to music.”

CelebrationGrapesFestivalThrasiusFamily TraditionsApicataAeliaVinalia
Book:Feast of Sorrow
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“I spent an inordinate amount of time at the markets, Apicius on my heels, purchasing the most costly spices; reams of opulent silk for pillow coverings; ornate, one-of-a-kind oil lamps; and hundred-year-old wines so thick that only the best honey, lead, and spices would bring them back to life. I buried fish in salt, and sealed plums in spirits and left them to age in the dark. I made Roman absinthe and apple wine. I bought the best suckling pigs and began to fatten them on the most expensive figs. I fed our goats a specially sourced mixture of apples, hay, and clover to give their milk new flavor.”

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Book:Feast of Sorrow
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“I went through all the motions of the meal, sending out the slaves with the food when the courses dictated. I sent the entertainment in- flutists, harpists, and singers. I sent the girls, the boys, all dressed in ever-amazing costumes, some like birds and animals, some like monsters, some like heroes, and some like nymphs. And oh, the food was magnificent! I had re-created all the old stories of the gods. Venus carved from a gourd, emerging from her shell. Fantastic Roman triremes made from hollowed cucumbers and holding tiny white carrot men fought battles across an ocean of cold beet juice. A platter of cheese and figs shaped into Cerberus and his double heads. And the dishes! Only the finest delicacies were served, with the pinnacle of each course flavored with the few dried sprigs of silphium I had been hoarding for a year- there was no fresh silphium to be had. Plate after plate of marinated mushrooms, Baian beans in mustard sauce, pork meatballs, honey melons, stuffed boiled eggs, fried veal slices, crunchy duck and flamingo tongues, pork pastries stuffed with figs, pear patinae, steamed lamb, soufflés of little fishes... even now my mouth salivates thinking back to that meal.”

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Book:Feast of Sorrow
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