欧宝娱乐

“Stories are a kind of thing, too. Stories and objects share something, a patina. I thought I had this clear, two years ago before I started, but I am no longer sure how this works. Perhaps a patina is a process of rubbing back so that the essential is revealed, the way that a striated stone tumbled in a river feels irreducible, the way that this netsuke of a fox has become little more than a memory of a nose and a tail. But it also seems additive, in the way that a piece of oak furniture gains over years and years of polishing, and the way the leaves of my medlar shine.”
― Edmund de Waal, The Hare With Amber Eyes: A Family's Century of Art and Loss

“If you had any ingredients at your disposal, what would you make?"
"You said it was a small dinner?"
"Yes," he affirmed.
"In that case, I would begin with a gustatio of salad with peppers and cucumbers, melon with mint, whole-meal bread, soft cheese, and honey cake." I tried to draw on my memory of one of the last meals I'd made for Maximus.
Apicius licked his lips. "Yes, yes, go on."
"Then pomegranate ice to cleanse the palate, followed by a cena prima of saffron chickpeas, Parthian chicken, peppered morels in wine, mussels, and oysters. If I had more time, I would also serve a stuffed suckling pig. And to close, a pear patina, along with deep-fried honey fritters, snails, olives, and, if you have it on hand, some wine from Chios or Puglia."
"Perfect. Simple and the flavors would blend nicely at the beginning of the meal.”
― Crystal King, Feast of Sorrow

“We had sausages of pheasant, sweet melon relish, and a patina of small fry. Was that your doing?"
I gathered my courage and hoped my voice did not shake. I remembered that patina- an egg custard of which Maximus was quite fond. "Yes. The sweet melon relish was something new that I was trying."
"How long did you work for Maximus?"
"I ran his kitchen for a year before he died. He was fond of entertaining." My mind raced. Apicius was certainly interested in my cooking but what if this man was as cruel as Bulbus?
Apicius raised an eyebrow at me. "Can you make roasted peacock?"
"Yes. I have a recipe for peacock with damson raisins soaked in myrtle wine. It works equally well with partridge or duck. I'm sure you would find the dish to your liking." I wiped sweat off my brow.
"What do you consider your specialty?"
"There are three," I answered, raising my voice in order to be heard over the din of the market. "My ham in pastry, with honey and figs, has often been praised, but I have been told it is equaled by my truffles with pepper, mint, and rue. I can also make you a dish of roasted salt belly pork with a special mixture of garum, cumin, and lovage.”
― Crystal King, Feast of Sorrow

“Eat up, sweet one. And if you ask, I am sure Thrasius will make a pear patina tonight." Apicius's voice always held a special warmth when he addressed his daughter.
"Please, Thrasius! I love it when you make the pears pretty!"
I laughed at her description of the fruit, honey, and egg dish. I always added an extra layer of pears on top, and I had to admit, they did look pretty once they were cooked and shining with oil. "I would be pleased to make that for you, little Domina."
Spontaneously, Apicata ran around the table and gave me a big hug.”
― Crystal King, Feast of Sorrow