Bowls Quotes

“It was obvious that the woman was trying to turn over a new leaf, so we bought all her bowls. I got a gigantic stoneware one with a flat bottom, like you’d use if you were making bread for the whole army, and I knew I would have to change my whole life to have a use for this bowl.”
― Debby Bull, Blue Jelly: Love Lost & the Lessons of Canning

“You don’t command your plate to provide you with food and it does. And you don’t have to get bored if it doesn't. Whatever has to drop into the plate must pass through your head!”
― Israelmore Ayivor, Daily Drive 365

“These are bowls filled with some kind of black goop. My friend says it's the blood from the slaughterhouse but why would they leave it where innocent people could step in it? is what I said & he said that's the way meateaters think.”
― Brian Andreas, Still Mostly True: Collected Stories & Drawings

“Buy Kelloggs Cereal Bowl Stacking Set in Storage Rack - Set of Large Stackable Cereal Bowls with 4 Designs - Cornflakes, Coco Pops, Rice Krispies and Frosties - Ideal Breakfast Bowls for Kids and Adults”
― Kimm and Miller

“Start every day with a large bowl of gratitude.”
― Rasheed Ogunlaru

“In the top left you have simmered Nagaoka bamboo shoots and wakame seaweed from Izumo, served in a Karatsu-ware bowl. Next to that, on the long Oribe dish, is grilled masu salmon seasoned with pepper tree leaves. The square Kutani bowl is dashi-simmered egg scrambled with green peas. The next row down is a series of five small Imari plates. Starting on the left: white miso clam gratin; salad of finely chopped cockles and Kujo green onion; tilefish sashimi with a ponzu, miso, and pepper-tree-leaf dressing; slow-cooked Tamba chicken in a salt koji marinade. At the end, on the right, is pickled sweetfish sushi, served whole. The round dish at the bottom is a selection of wild vegetables: butterbur buds, devil's-walking-stick, ostrich fern, momiji-gasa, bracken shoots, and smilax. Normally those would be served as tempura, but I've gone for something a little different and deep-fried them Western-style instead. Sprinkle them with matcha salt if you like, or they go very nicely with this green peppercorn-infused Worcestershire sauce." Nagare produced a bottle of white wine. "Now, will something like this do?"
"Hang on a moment," said Kana, reaching for her digital camera again.
"My friend in Tamba makes this," continued Nagare. "Hundred percent Chardonnay grapes, fermented in small French casks, apparently. Has an elegant flavor--- perfect for spring, I'd say.”
― Jesse Kirkwood, The Restaurant of Lost Recipes

“The long plate in the top left is salt-grilled ayu filled with rice. Try that with the yuzu miso. Next, in the Oribe bowl, you have the oboro tofu topped with fresh sea urchin. Perfect with a dab of kanzuri chili paste. The blue-and-white porcelain bowl at the end is kumiage yuba—the delicate skin that forms on soy milk. That comes dressed in Tosa vinegar. The glass plate below it is parboiled hamo eel— try that with the plum vinegar or mustard miso, whichever takes your fancy. Next to that, in the steamer, are the squid shumai dumplings. Nice with the sesame paste and a bit of coriander. And to the left of that is the grilled autumn eggplant in a ginger glaze. On the bottom row, the square dish is simmered Omi beef, which goes very well with a dab of the mustard paste. Then you have the Tatsuta-style deep-fried venison, and finally anago eel steamed with a layer of cucumber.”
― Jesse Kirkwood, A Serving of Hope