Quotes with paste

Inspirational quotes with paste.

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I used to think love was two people suckingon the same straw to see whose thirst was stronger,but then I whiffed the crushed walnuts of your nape,traced jackals in the snow-covered tombstones of your teeth.I used to think love was a non-stop saxophone soloin the lungs, till I hung with you like a pair of sneakersfrom a phone line, and you promised to always smellthe rose in my kerosene. I used to think love was terminalpelvic ballet, till you let me jog beside while you pedaledall over hell on the menstrual bicycle, your tongueripping through my prairie like a tornado of paper cuts.I used to think love was an old man smashing a mirrorover his knee, till you helped me carry the barbellof my spirit back up the stairs after my car pirouettedin the desert. You are my history book. I used to not believein fairy tales till I played the dunce in sheep’s clothingand felt how perfectly your foot fit in the glass slipperof my ass. But then duty wrapped its phone cordaround my ankle and yanked me across the continent.And now there are three thousand miles between the uand s in esophagus. And being without you is like standingat a cement-filled wall with a roll of Yugoslavian nickelsand making a wish. Some days I miss you so muchI’d jump off the roof of your office buildingjust to catch a glimpse of you on the way down. I wishwe could trade left eyeballs, so we could always seewhat the other sees. But you’re here, I’m there,and we have only words, a nightly phone call - one chanceto mix feelings into syllables and pour into the receiver,hope they don’t disassemble in that calculus of wire.And lately - with this whole war thing - the language machinesupporting it - I feel betrayed by the alphabet, like they’reinjecting strychnine into my vowels, infecting my consonants,naming attack helicopters after shattered Indian tribes:Apache, Blackhawk; and West Bank colonizers are settlers,so Sharon is Davey Crockett, and Arafat: Geronimo,and it’s the Wild West all over again. And I imagine Picassolooking in a mirror, decorating his face in war paint,washing his brushes in venom. And I think of Jeninin all that rubble, and I feel like a Cyclops with two eyes,like an anorexic with three mouths, like a scuba diverin quicksand, like a shark with plastic vampire teeth,like I’m the executioner’s fingernail trying to reasonwith the hand. And I don’t know how to speak lovewhen the heart is a busted cup filling with spit and paste,and the only sexual fantasy I have is bustinginto the Pentagon with a bazooka-sized pen and blowingopen the minds of generals. And I comfort myselfwith the thought that we’ll name our first child Jenin,and her middle name will be Terezin, and we’ll teach herhow to glow in the dark, and how to swallow firecrackers,and to never neglect the first straw; because no oneever talks about the first straw, it’s always the last strawthat gets all the attention, but by then it’s way too late.

It is nine o'clock, and London has breakfasted. Some unconsidered tens of thousands have, it is true, already enjoyed with what appetite they might their pre-prandial meal; the upper fifty thousand, again, have not yet left their luxurious couches, and will not breakfast till ten, eleven o'clock, noon; nay, there shall be sundry listless, languid members of fast military clubs, dwellers among the tents of Jermyn Street, and the high-priced second floors of Little Ryder Street, St. James's, upon whom one, two, and three o'clock in the afternoon shall be but as dawn, and whose broiled bones and devilled kidneys shall scarcely be laid on the damask breakfast-cloth before Sol is red in the western horizon. I wish that, in this age so enamoured of statistical information, when we must needs know how many loads of manure go to every acre of turnip-field, and how many jail-birds are thrust into the black hole per mensem for fracturing their pannikins, or tearing their convict jackets, that some M'Culloch or Caird would tabulate for me the amount of provisions, solid and liquid, consumed at the breakfasts of London every morning. I want to know how many thousand eggs are daily chipped, how many of those embryo chickens are poached, and how many fried; how many tons of quartern loaves are cut up to make bread-and-butter, thick and thin; how many porkers have been sacrificed to provide the bacon rashers, fat and streaky ; what rivers have been drained, what fuel consumed, what mounds of salt employed, what volumes of smoke emitted, to catch and cure the finny haddocks and the Yarmouth bloaters, that grace our morning repast. Say, too, Crosse and Blackwell, what multitudinous demands are matutinally made on thee for pots of anchovy paste and preserved tongue, covered with that circular layer - abominable disc! - of oleaginous nastiness, apparently composed of rancid pomatum, but technically known as clarified butter, and yet not so nasty as that adipose horror that surrounds the truffle bedecked pate  de  foie gras. Say, Elizabeth Lazenby, how many hundred bottles of thy sauce (none of which are genuine unless signed by thee) are in request to give a relish to cold meat, game, and fish. Mysteries upon mysteries are there connected with nine o'clock breakfasts.

Every few months or so at home, Pops had to have Taiwanese ’Mian. Not the Dan-Dan Mian you get at Szechuan restaurants or in Fuchsia Dunlop’s book, but Taiwanese Dan-Dan. The trademark of ours is the use of clear pork bone stock, sesame paste, and crushed peanuts on top. You can add chili oil if you want, but I take it clean because when done right, you taste the essence of pork and the bitterness of sesame paste; the texture is somewhere between soup and ragout. Creamy, smooth, and still soupy. A little za cai (pickled radish) on top, chopped scallions, and you’re done. I realized that day, it’s the simple things in life. It’s not about a twelve-course tasting of unfamiliar ingredients or mass-produced water-added rib-chicken genetically modified monstrosity of meat that makes me feel alive. It’s getting a bowl of food that doesn’t have an agenda. The ingredients are the ingredients because they work and nothing more. These noodles were transcendent not because he used the best produce or protein or because it was locally sourced, but because he worked his dish. You can’t buy a championship.Did this old man invent Dan-Dan Mian? No. But did he perfect it with techniques and standards never before seen? Absolutely. He took a dish people were making in homes, made it better than anyone else, put it on front street, and established a standard. That’s professional cooking. To take something that already speaks to us, do it at the highest level, and force everyone else to step up, too. Food at its best uplifts the whole community, makes everyone rise to its standard. That’s what that Dan-Dan Mian did. If I had the honor of cooking my father’s last meal, I wouldn’t think twice. Dan-Dan Mian with a bullet, no question.



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