Sadie Tilden

“Great meals rarely start at points that all look like beginnings. They usually pick up where something else leaves off. This is how most of the best things are made - imagine if the world had to begin from scratch each dawn: a tree would never grow, nor would we ever get to see the etchings of gentle rings on a clamshell... Meals' ingredients must be allowed to topple into one another like dominos. Broccoli stems, their florets perfectly boiled in salty water, must be simmered with olive oil and eaten with shaved Parmesan on toast; their leftover cooking liquid kept for the base for soup, studded with other vegetables, drizzled with good olive oil, with the rind of the Parmesan added for heartiness. This continuity is the heart and soul of cooking.”
― Tamar Adler, An Everlasting Meal: Cooking with Economy and Grace

“Every child should have love, every person should have it. She herself would rather have had her mother's love - the love she still continued to believe in, the love that had followed her through the jungle in the form of a bird so she would not be too frightened or lonely.”
― Margaret Atwood, Oryx and Crake

“This is something different again. A feeling of peace. The feeling you get when a recipe turns out perfectly right, a perfectly risen souffle, a flawless sauce hollandaise. It's a feeling which tells me that any woman can be beautiful in the eyes of a man who loves her.”
― Joanne Harris, Five Quarters of the Orange

“I thought I could describe a state; make a map of sorrow. Sorrow, hoever, turns out to be not a state but a process.”
― C.S. Lewis, A Grief Observed