Carol Bakker

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Eleanor Parker
“September marks a transitional point in the year: it’s the month of the autumnal equinox, the end of harvest and the first sight of winter coming over the horizon. According to Bede, the Old English name for September was Haligmonað, which means ‘holy month’. Unusually, Bede doesn’t offer any explanation for why this month should be thought holy, but only gives a Latin translation, mensis sacrorum, ‘month of sacred rites’.1 Possibly he didn’t know what those rites consisted of, and chose not to guess. However, it’s reasonable to assume that the name has some connection to harvest, the main agricultural event of this time of year.”
Eleanor Parker, Winters in the World: A Journey through the Anglo-Saxon Year

Hannah K. Grieser
“True joy is never the enemy of godly grief. Joy is what trains and equips us to bear it.”
Hannah K. Grieser, The Clouds Ye So Much Dread: Hard Times and the Kindness of God

Ann Mah
“I had spent enough time in France to know that the words 'chez moi' meant something a thousand times more profound than one's current home. 'Chez moi' was the place your parents came from, or maybe even the region of your parents' parents. The food you ate at Christmas, your favorite kind of cheese, your best childhood memories of summer vacation -- all of these derived from 'chez moi.' And even if you had never lived there, 'chez moi' was knitted into your identity; it colored the way you viewed the world and the way the world viewed you.”
Ann Mah, The Lost Vintage

Leif Enger
“He had the heartening bulk of the aging athlete defeated by pastry”
Leif Enger, Virgil Wander

Annabel Abbs
“I have started to see poetry in the strangest of things: from the roughest nub of nutmeg to the pale parsnip seamed with soil. And this has made me wonder if I can write a cookery book that includes the truth and beauty of poetry. Why should the culinary arts not include poetry? Why should a recipe book not be a thing of beauty?
My thoughts come quickly and smoothly in the solitude of the kitchen, and as I beat the eggs I find myself comparing the process of following a recipe to that of writing a poem. Fruit, herbs, spices, eggs, cream: these are my words and I must combine them in such a way they produce something to delight the palate. Exactly as a poem should fall upon the ears of its readers, charming or moving them. I must coax the flavors from my ingredients, as a poet coaxes mood and meaning from his words.”
Annabel Abbs, Miss Eliza's English Kitchen

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