Preserves Quotes

“All the Blackwood women had taken the food that came from the ground and preserved it, and the deeply colored rows of jellies and pickles and bottled vegetables and fruit, maroon and amber and dark rich green, stood side by side in our cellar and would stand there forever, a poem by the Blackwood women.”
― Shirley Jackson, We Have Always Lived in the Castle

“It is never easy to endure pain nor uncomfortable situation. It is seems easy to quit to avoid the pain.If you quit you will suffer later. It is far better to endure the pain now and enjoy later. Life is all about endurance.”
― Lailah Gifty Akita

“He asked me a lot of questions about my recipes, wanted to see my kitchen, my garden, was amazed when I showed him my cellar with its shelves of terrines and preserves and aromatic oils (walnut, rosemary, truffle) and vinegars (raspberry, lavender, sour apple),”
― Joanne Harris, Five Quarters of the Orange

“Marjan Aminpour slowly sipped at her hot tea and studied the changing horizon. Mornings in Ireland were so different from those of her Persian childhood, she thought, not for the first time. Were she still in the land of her birth, Marjan mused, daybreak would be marked by the crisp sounds of a 'sofreh', the embroidered cloth upon which all meals were enjoyed, flapping over a richly carpeted floor. Once spread, the 'sofreh' would be covered by jars of homemade preserves- rose petal, quince-lime, and sour cherry- as well as pots of orange blossom honey and creamy butter. The jams and honey would sit alongside freshly baked rounds of 'sangak' bread, golden and redolent with crunchy sesame seeds. Piled and teetering like a tower, the 'sangak' was a perfect accompaniment to the platters of garden mint, sweet basil, and feta cheese placed on the 'sofreh', bought fresh from the local bazaar.”
― Marsha Mehran, Rosewater and Soda Bread

“That last summer, the kitchen reeked of pickling spice, anise seed and juniper berries. Watermelon jam, lavender jellies and crystalized fennel cooled on the pantry shelves. Jars with mango pickles and pickled onions, an old habit from his days in London, were set aside in the wine cellar to cure. Honeycombs were stacked in bowls on the sideboard, draining, waiting to be melted into candles mixed with olive oil and pressed into soaps. Thunderstorms were canned along with plum jam. Memories seeped onto the pine floorboards.”
― N.M. Kelby, White Truffles in Winter

“The shelves were filled with a spectacular array of preserves and pickles as richly colored as jewels. She brushed a finger over the middle row, where bottled fruits were stored, giving a proprietorial glance to jars labeled quince, morello cherry, damson, peach, greengage, grape, and finally plum.”
― Janet Gleeson, The Thief Taker

“And what of all these spices? They're worth a pretty fortune." She waves a juddering arm across the table, at the tins and glass jars and earthenware pots. All at once a shaft of thin northern light swoops over them, jolting them into luminous life: bubbled glass jars of briny green peppercorns, salted capers, gleaming vanilla pods, rusted cinnamon sticks, all leaping and glinting. The sudden startling beauty of it, the palette of hues--ocher, terra-cotta, shades of earth and sand and grass---the pale trembling light. All thoughts of running a boardinghouse vanish.
I reach for a jar, lift its cork lid. The scent of bark, earth, roots, sky. And for a second I am somewhere else. "The mysterious scent of a secret kingdom," I murmur. The jar contains little pellets, brown, spherical, unexotic. How marvelous that something so plain can have such an enthralling perfume, I think.
"Oh, Miss Eliza. Always the poetess! It's only allspice." Cook gives a wan smile and gestures at the ceiling, where long bunches of herbs hang from a rack. Rosemary, tansy, sage, nettles, woodruff. "And what of these? All summer I was collecting these and they still ain't properly dry."
"May I lower it?" Not waiting for an answer I wind down the rack until the drying herbs are directly in front of me---a farmyard sweetness, a woody sappy scent, the smell of bruised apples and ripe earth and crushed ferns.”
― Annabel Abbs, Miss Eliza's English Kitchen

“He desperately wanted to hear Lily say merci again, but Naneh Goli folded a piece of naan around a boiled egg, placed it in his knapsack, and pushed him out the door with a long list of instructions he didn't hear. All he could think was, I fell in love at eight fifteen on the morning of June 9.
Later that afternoon he scurried around the kitchen, underfoot until Naneh Goli sent him to the storeroom for jam. The cellar, illuminated by a bulb on a string, was like a pharmacy, with shelves of rosewater, orange blossom water, quince syrup, lime syrup, vinegars, and jars of pickled vegetables, all painstakingly labeled in Agha (Mr.) Zod's shaky script. Karim paused to read the labels but found nothing to ease the knocking in his chest, so he took the last jar of fig preserves for Lily. His Lily jan (dear), Lily rose, Lily shirin (sweet), Lily morning, Lily moon, Lily merci.”
― Donia Bijan, The Last Days of Café Leila

“The small glass jars filled with a spread made from local smoked trout were packed into a cool box. Earlier in the week, Grace had helped her make the labels for the jars, as well as for the two puddings which she would serve the same way. The guests would be encouraged to take home any that were left, as well as the larger jars of pickled vegetables. She'd fermented cabbage with radishes, and cauliflower with haricots vests and carrots. The spice mixtures were not as hot as traditional kimchee- a concession to the bland English palate- but still had a good bit of pop. The spicy, crunchy veg made a perfect counterpoint to the soft creaminess of the smoked lamb and beans.
Those she was serving together, in individual camping tins, to be warmed just before lunch in the Beck House warming ovens. It was all a bit precious, the jars and the tins, but she wanted the meal to be something people would remember.
She'd made a seeded crispbread for the potted trout course, and flatbreads to serve warm with the lamb and pickles. In between the trout and the lamb she planned a salad course- fresh greens, topped with roasted pear halves she'd done the previous day, a local soft blue cheese, and a drizzle of caramel.”
― Deborah Crombie, A Bitter Feast

“Our first project, LIFE BEHIND BARS VOL. I is the most comprehensive photographic study to date of exotic and endangered animals and the necessity of their being kept in captivity for their own protection, and that of their species” declares Julian Starks.”
― Dorrance Publishing

“My dream, thus mission in life is to travel the world and photograph beautiful, vibrant animals in all places and circumstances, free and confined”. Julian Starks”
― Julian Starks, Life Behind Bars Vol. 1

“OUR MISSION IS THE ANIMALS!

Project Manager - Mary Ann Collins”
― Mary Ann Collins

“OUR MISSION IS THE ANIMALS!"

'Life Behind Bars Vol. 1 - Project Manager
Mary Ann Collins”
― Mary Ann Collins

“DREAMS IN THEIR EYES

"Julian’s work gives us a chance to look deeply and to sympathize with captive animals. His work should both captivate and haunt us. As stewards of this planet, we have an obligation to accept Julian’s invitation to have this experience. By so doing, we can hear these magnificent animals and give voice in our language to creatures that cannot speak it. We can all become wildlife advocates.”
― Benjamin Monarch, Wildlife Attorney

“GIVING A VOICE

“Julian Starks compassionately depicts animals who can only dream of the life they may have had if not for the thoughtless and cruel behavior of humans. We hope his beautiful images will inspire people to get active in whatever ways they can to help wildlife, from boycotting circuses with animal acts to refusing to have their photos taken with tiger cubs while on vacation. From talented photographers like Julian who document animals' plight to families who take the time to educate themselves before they buy that ticket, we can all make a difference for animals.”
― Christopher Merrow - PETA Fundraising Manager

“OUR MISSION IS THE ANIMALS!”
― Mary Ann Collins

“At the last market of the season I still had produce to sell. My pumpkin vines had flourished, so I could lay out eighteen small, golden sugar pumpkins, perfect for pies. I also had potatoes and carrots and a dozen jars of blackberry preserves. Charlotte and I were especially proud of those. The glass jars with their felt-topped lids glowed like garnets in the autumn sun.”
― Louisa Morgan, The Witch's Kind