Inspirational quotes with soupy.
The scribbled signature black, onto the blinding global white, onto the thick soupy red.
Had Stella been named anything else, and/or had we lived in any other city besides New Orleans, my desperate call would have been just my desperate call. In that alternate universe the neighbors might have peeked from behind the curtains but they wouldn't have laughed or, worse, joined in. But you simply cannot shout the name Stella while standing under a window in New Orleans and hope for anything like an authentic or even mildly earnest moment. Literature had beaten me to this moment, had staked its flag here first, and there was nothing I could do outside in that soupy, rain-drenched alleyway that could rise above sad parody. Perhaps if she'd been named Beatrice, or Katarzyna-maybe then my life would have turned out differently. Maybe then my voice would have roused her to the window, maybe then I could have told her that I was sorry, that I could be a better man, that I couldn't promise I knew everything it meant but I loved her. Instead I stared up at that black window, shutmouthed and impotent, blinking and reblinking my eyes to flush out the rainwater. "Stella," I whispered. The French have an expression: "Without literature life is hell." Yeah, well. Life with it bears its own set of flames.
It was funny the way memory obliged the heart. His happy recollections were always afloat in his soupy subconscious where so many of his darker memories had sunk to the underbelly of his past and been as good as lost forever. But without conscious instruction, memory had edited and enlarged the finest moments of his life and stored them like masterpieces in the private gallery of his personal history.
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.
When we neared the orchard a flock of birds lit from its outer rows. They hadn't been there long. The branches shook with their absent weight and the birds circled above in the riddy mackerel sky, where they made an artless semaphore. I was afraid, I smelled copper and cheap wine. The sun was up, but a half-moon hung low on the opposite horizon, cutting through the morning sky like a figure from a child's pull-tab book.We were lined along the ditch up to our ankles in a soupy muck. It all seemed in that moment to be the conclusion of a poorly designed experiment in inevitability. Everything was in its proper place, waiting for a pause in time, for the source of all momentum to be stilled, so that what remained would be nothing more than detritus to be tallied up. The world was paper-thin as far as I could tell. And the world was the orchard, and the orchard was what came next. But none of that was true. I was only afraid of dying.
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