Willow A.

“I'm not so worried anymore, because now I know nobody knows what they are doing in life, and nobody knows what to do when bad things happen, to themselves or to other people. We make it up as we go, and sometimes we are big and generous and sometimes we are small and petty. We say the wrong things, we obsess over all the ways we got it wrong and all the ways that other people did, too. The only thing I know for sure it that it is okay not to know everything, to try and fail and to sometimes suck at life, as long as you try to get better.”
― Nora McInerny Purmort, It's Okay to Laugh

“The quest for an ever-whiter shade of bread, which goes all the way back to the Greeks and Romans, is a parable about the folly of human ingenuity -- about how our species can sometimes be too smart for its own good. After figuring out an ingenious system for transforming an all but nutritionally worthless grass into a wholesome food, humanity pushed on intrepidly until it had figured out a way to make that food all but nutritionally worthless yet gain! Here in miniature, I realized, is the whole checkered history of "food processing." Our species' discovery and development of cooking (in the broadest sense of the word) gave us a handful of ingenious technologies for rendering plants and animals more nutritious and unlocking calories unavailable to other creatures. But there eventually came a moment when, propelled by the logic of human desire and technological progress, we began to overprocess certain foods in such a way as to actually render them detrimental to our health and well-being. What had been a highly adaptive set of techniques that contributed substantially to our success as a species turned into a maladaptive one -- contributing to disease and general ill health and now actually threatening to shorten human lives.”
― Michael Pollan, Cooked: A Natural History of Transformation

“Marry someone patient. Let's face it, you're not always a walk in the park. And when you throw a fit because you can't find your keys and he says did you check your purse? and you say of course I checked my purse, do you think I'm a moron?? and then you really check your purse, and there are your keys, you want a person who will just shake his head and smile, and call you an idiot under his breath. But lovingly.”
― Nora McInerny Purmort, It's Okay to Laugh

“The kernels of wheat entered the aperture virtually in single file, as if passing between a thumb and an index finger. To mill any faster risked overheating the stone, which in turn risked damaging the flour. In this fact, Dave explained, lies the origin of the phrase "nose to the grindstone": a scrupulous miller leans in frequently to smell his grindstone for signs of flour beginning to overheat. (So the saying does not signify hard work as much as attentiveness.) A wooden spout at the bottom of the mill emitted a gentle breeze of warm, tan flour that slowly accumulated in a white cloth bag. I leaned in close for a whiff. Freshly milled whole-grain flour is powerfully fragrant, redolent of hazelnuts and flowers. For the first time I appreciated what I'd read about the etymology of the word "flour" -- that it is the flower, or best part, of the wheat seed. Indeed. White flour has little aroma to speak of; this flour smelled delicious.”
― Michael Pollan, Cooked: A Natural History of Transformation