Kate Christensen Quotes
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Littlenecks and cherrystones are chewy and sweet on the half shell with mignonette, served raw. But a well-cooked clam is a toothsome, tender thing, full of that magical stuff known as clam liquor.
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I've cooked plenty of meals when I was sad, lonely, depressed, angry, bored, and/or under the weather. My primary aim in these circumstances is generally to cheer myself up, to fill my stomach with something warm so I can feel comforted and fed, usually just with a quick soup or an omelet.
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I wrote my first story when I was six or seven.
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Finding my way into a novel is always half the battle.
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There are two kinds of ham: raw and cooked. Raw ham is cured with salt and/or smoke over time; cooked ham is boiled. Every culture that makes ham has its own unique and various methods.
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Famously cancer fighting, laden with vitamins, minerals, soluble fiber, and phytonutrients, broccoli and its relatives are among the healthiest ingredients of the human diet.
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It's hard for me to generalize about kids and divorce. I think every family's experience is different; some kids are devastated by it, others relieved, and so forth, no matter what generation they're from.
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If there's a rift in the marriage - if someone feels neglected, frustrated, tempted by others, or unsure - then trouble can easily arise.
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To taste fully is to live fully.
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On Halloween, kids get to assume, for one night the outward forms of their innermost dread, and they're also allowed to take candy from strangers - the scariest thing of all.
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'Blue Plate Special' is the autobiography of my first half-century of life, with food as the subject.
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There's almost nothing you can't do with a cashew. Not only does it lend its nutty sweetness to savory dishes, it also gives desserts a deep richness.
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I think my blog is fairly circumspect and elliptical. I've written personal essays, but they are short and to the point: in and out, and that's that.
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If I fell into one relationship after another with men who were either emotionally tuned out and unavailable or hotheaded and controlling, or both, it was because I was lacking in good sense about men.
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Eating by myself in my own apartment, single and alone again for the first time in many years, I should have felt, but did not feel, sad. Because I had taken the trouble to make myself a real dinner, I felt nurtured and cared for, if only by myself. Eating alone was freeing, too; I didn't have to make conversation.
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I've never been an outward rebel, but inside, I just rebel deeply.
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Now that I'm 50 and respectably settled in New England and markedly happier and more contented than I was in my youth, I modestly hope there's time to realize some of my youthful goals before I croak, but I'll take what I can get.
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I've always had rock star envy. Unfortunately, writing is a pedestrian, tame occupation done while sitting in coffee-stained pajamas in front of a computer rather than prowling around a huge stage in sweaty leather pants, so I have to get my kicks vicariously.
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Chan Marshall has one of the most haunting, wrenching voices of any current singer, male or female.
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I'm not a foodie - I'm an eater: I'm hungry.
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I regretted the solitary nature of the writer's life - other people, normal working people, spent their days with co-workers, rode the subway home with a crowd, walked through thronged streets. I worked at home, all by myself.
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Reminded of what a diet really is, I began eating more slowly, being more conscious of when I was full. I started to enjoy my buckwheat bread with goat cheese and pureed butternut-squash soup as a response to real hunger.
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I started reading G. K. Chesterton's 'The Man Who Was Thursday' on a subway ride, almost missed my stop, and walked home thumbing pages.
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When I was younger, I read all the great food memoirs, by M.F.K. Fisher and Laurie Colwin and Julia Child and Nicolas Freeling and Ruth Reichl, and felt flooded with a sense of comfort and safety.