Could You Repeat That? 167
The Age of Miracles, Karen Thompson Walker
It requires a certain kind of bravery, I suppose, to choose the status quo. There's a certain boldness to inaction.
The Nightingale, Kristin Hannah
"I hope you never know how fragile you are, Isabelle."
"I'm not fragile," she said.
The smile he gave her was barely one at all. "We are all fragile, Isabelle. It's the thing we learn in war."
A Court of Thorns and Roses, Sarah J Maas
A few more steps had us passing each other. I smiled broadly at him, at them both, and bowed my head, wishing them well with my entire heart.
The Cuckoo's Calling, Robert Galbraith
It was difficult for him to decide whether she was sincere, or performing her own character; her beauty got in the way, like a thick cobweb through which it was difficult to see her clearly.
The Wrath and the Dawn, Renee Ahdieh
Her pain followed the same course as her laughter, striking against the cornices above and back to the marble at their feet.
The Martian, Andy Weir
For a short time, I wondered how to splice the second battery's leads into the main power supply. My conclusion was "Fuck it."
The Home Cook, Alex Guarnaschelli
I have been making this beautiful soup at the restaurant for years. If we don't tell anyone what's in it, we sell it like hotcakes.
Maple Syrup, Casey Elsass
Let's get this out of the way right now: If you think maple syrup starts with "Log," "Aunt" or "Mrs.," then put this book down and walk away.
Rhubarb, Sheri Castle
I've had a crush on rhubarb my entire life.
Cherries, Stacy Adimando
What is it about sliding your hand into a bag of cool cherries--the fruit running heavily over the tops of your fingers and the stems tickling your skin--that makes backgrounds melt away?
All Under Heaven, Carolyn Phillips
Scoot any children and pets out of the kitchen and turn off your phone before you start working with hot salt.
Preserving by the Pint, Marisa McClellan
In the course of learning to can and then sharing my excitement about it, I've heard so many people confess their canning fears. Mostly, they're terrified that they are going to kill their families.
Exit West, Mohsin Hamid
"Don't tell me what I can do."
He looked stung by this comment, and also angry, and she was angry as well, and after he had bathed, and washed his clothes, which he did perhaps as a conciliatory gesture or perhaps because once he was cleansed of his own grime he too realized something of what she had realized, they slept on the slender single bed together without speaking, without touching, or without touching more than the cramped space demanded, for this one night not unlike a couple that was long and unhappily married, a couple that made out of opportunities for joy, misery.
Tasting Hygge, Leela Cyd
If home is the center of happiness, then this quick and scrummy meal is the hearth.
An Avocado a Day, Lara Ferroni
Yeah, I'm that person who has made my own nut milk. I've even made my own version of Cheetos. There's a rumor that I may dehydrate things.
Idaho, Emily Ruskovich
Bones in the wild grass, brought up by rain: a much better guess, but too obvious to believe.
Jam On: The Craft of Canning Fruit, Laena McCarthy
"No, jam cannot kill you" is often the way I begin my jam-making classes.
The Moosewood Restaurant Table, The Moosewood Collective
It's not just about filling up the void; being in relationship with the character, sound, color, and aroma of your ingredients, the tasks, the timing, the temperatures, the tools of your trade, and navigating the turf of a kitchen can be as engrossing as carving wood, painting from life, or soloing on your sax. You may read the chart, but you can always improvise or riff on a variation. Recipes are only guidelines.
Burma Superstar, Desmond Tan and Kate Leahy
About a half-day's trip from the archaeological sites of Bagan, Popa is home to thirty-seven nats, Myanmar's indigenous spirits, as well as a bunch of bored monkeys.
Food in Jars, Marisa McClellan
When I make my jams at home, I tend to use the organic evaporated cane juice crystals. While it isn't really any healthier than regular sugar, it has an aura of virtuousness that I like.
Tahini, Adina Sussman
Ever since I was a kid, I've been obsessed with foods that look alike but taste completely different.
White Tears, Hari Kunzru
Secrets are told continuously at the edge of perception. Nothing ever goes away.
The Leavers, Lisa Ko
Leon tossed the ball. You caught it and lobbed it back. How did I get here? A flock of birds flapped over the trees, but the sun was shining so hard, it hurt to see.
Eggplant, Raquel Pelzel
Any vegetable once known as mala insana ("insane apple") is defnitely worth knowing, loving and eating.
Ginger, Mindy Fox
I first met ginger, in all its exotic loveliness, as a candy.
Super Tuscan, Gabriele Corcos & Debi Mazar
The garlic is optional, but...why not?
Ody-C: Off to Far Ithicaa (graphic novel), Matt Fraction & Christian Ward
She went down to the river armed with her cunning and bright as night-blooming poppies.
Maangchi's Real Korean Cooking, Maangchi & Lauren Chattman
There are hundreds of different kinds of kimchi, but the baechu-kimchi is king of them all. Sometimes my readers and friends ask me, "How many servings does it make?" My answer: "Please don't torture me with that question!"