欧宝娱乐

“Thinking very often resembles napping, but the intent is different. --Stephanie Plum”
― Janet Evanovich, Seven Up

“I ran three miles, staggered into the lobby, and took the elevator back to my apartment. No point to overdoing this exercise junk. --Stephanie Plum”
― Janet Evanovich, Two for the Dough

“There is no such thing as a good call at 7 AM. It's been my experience that all calls between the hours of 11 PM and 9 AM are disaster calls.”
― Janet Evanovich

“I shook again, tasted plum, and suddenly the words were pouring out of me."She said I sang before I spoke. She said when I was just a baby she had the habit of humming when she held me. Nothing like a song. Just a descending third. Just a soothing sound. Then one day she was walking me around the camp, and she heard me echo it back to her. Two octaves higher. A tiny piping third. She said it was my first song. We sang it back and forth to each other. For years."I choked and clenched my teeth.
"You can say it,"Auri said softly."It's okay if you say it."
"I'm never going to see her again,"I choked out. Then I began to cry in earnest.
"It's okay,"Auri said softly."I'm here. You're safe.”
― Patrick Rothfuss, The Wise Man's Fear

“Searching for the scent
of the early plum,
I found it by the eaves
Of a proud storehouse.”
― Matsuo Bash艒, The Narrow Road to the Deep North and Other Travel Sketches

“The chaplain glanced at the bridge table that served as his desk and saw only the abominable orange-red, pear-shaped, plum tomato he had obtained that same morning from Colonel Cathcart, still lying on its side where he had forgotten it like an indestructible and incarnadine symbol of his own ineptitude.”
― Joseph Heller, Catch-22

“She was crouched in the corner of the room, eating something off the floor. It was the old woman dressed in endless black. When she looked up this time there was no question she was there for me. She had the face of my mother but much older, her ancient decayed mouth coming closer for her good-night kiss. I steeled myself against her putrid smell, the mouthful of bitter dust, but as her lips touched mine it was like biting into a purple black plum whose fruit was brilliant red, like an explosion of intense joy. Its childhood smell wrinkled my nose with pleasure, its sweet juices ran down my chin, turning into a beautiful black ocean where I floated safely, not lost as I had imagined, but securely tucked away deep in space.”
― Mary Woronov, Swimming Underground: My Years in the Warhol Factory

“It goes without saying that the meat is tender...
... but the generous helping of minced onions on top just whets the appetite further!
And this full-bodied flavor... red wine? After searing the steak, he must have added red wine to the remaining meat juices and caramelized the onions in the resulting sauce!"
"Not only that, the sauce was beautifully thickened with potato starch! It wraps around both the meat and the rice so perfectly, it's amazing!"
"And tying it all together is the flavor of scorched soy sauce! Even char was used as a seasoning to deepen the flavor!
He made this special, unforgettable sauce building upon the onions that are so critical to a true Chaliapin Steak!"
"Both the meat and the sauce have strong, solid flavors...
yet the more I eat, the hungrier I get. In fact, it almost feels like I could eat this bowl endlessly! Why?
Is there some other secret hidden in this dish?"
"Yep! That trick is in the rice.
I added in some handmade pickled-plum mix to it.
It's crisp plum-seasoned rice!"
"Aha! So that's it!
That brisk aftertaste that encourages another bite is pickled plum!"
The tender, fragrant steak...
the beautifully thickened, perfect sauce...
and the fresh, tartly flavored plum-seasoned rice. ”
― Yuto Tsukuda, Food Wars!: Shokugeki no Soma, Vol. 2

“Through a trick lighting technique
the skyline was made and faded
with the care of a pointillist鈥�
maybe aiding us to think nothing was
missing. We traded verbs

about what was happening
in the metropolis, realizing,
in the scorched plum of dusk,
actual human infinity was occurring
on an island before us....”
― Kristen Henderson, Of My Maiden Smoking

“Could a flavor be pleased with itself and its position in the world? That was plum. Not the sharp-flavored skin and the sweet flesh of a fresh plum, but more the concentrated flavor when the fruit was cooked down for a tart filling. Like the taste of port. In fact, I liked to pair plum and port together.”
― Judith Fertig, The Cake Therapist

“They started on the ice creams: cinnamon, cr猫me fra卯che, and Damson plum.
"Ever had Damson plum ice cream?"
"Nope. Nice color." The plum ice cream was vanilla marbled with a rich winery purple.
"By 'cinnamon,' do they mean cinnamon the spice?"
"As opposed to what?"
"The candy. Try it. Plus, it's pink."
"Oh.”
― Michelle Wildgen, Bread and Butter

“A small frosted glass of umeshu (plum wine) sat on a white paper coaster toward the top. The syrupy wine, actually made from small Japanese apricots, had a honeyed smoothness and a fruity finish that left behind a streak of warmth.”
― Victoria Abbott Riccardi, Untangling My Chopsticks: A Culinary Sojourn in Kyoto

“The pink ingredient in your fried rice: it had to be these." Nagare produced a packet of fish sausages from a plastic bag at his side. "You must have noticed them in the rice?"
"Oh yes," said Hatsuko. "You know, I think I remember seeing something like that in our fridge."
"I picked these up in Yawatahama. A local butcher told me this brand was the closest you could get to the type Aihachi Foods used to make." Nagare set the sausages to one side, then produced another packet from his bag. "Now, this was the other reason for that pink color."
"What's that?" asked Hatsuko.
"A Yawatahama specialty. Kamaboko flakes. Just like bonito flakes, except made from kamaboko fish cake instead of tuna. They were invented back before people had fridges, as a way of making kamaboko last longer. Normally you'd sprinkle them over things like chirashi-zushi, but your mother decided they'd be a good addition to her fried rice. They make a pretty decent drinking snack too, by the way." Nagare opened the packet and retrieved a handful of the flakes, which he began to nibble on.
"So it wasn't just the fish sausage, then," said Hatsuko, also sampling the flakes.
"That's right," said Koishi, grabbing a handful for herself. "Given what they're both made from, it's no wonder you remembered the fried rice having a fishy flavor."
"As for the all-important seasoning," continued Nagare, "I imagine she used a mix of shredded shio-kombu and sour plum. That's where that tart aftertaste you mentioned came from. Then I realized: sour plum is pink too. It all fits the color scheme, see?" He showed her a can of the shredded kelp and sour plum mix. Hatsuko gave a deep, appreciative nod.”
― Jesse Kirkwood, The Restaurant of Lost Recipes