欧宝娱乐

“Loving God alone, we unify our nature in single constancy; God himself kindles a love that burns but never consumes.”
― A.J. Smith, The Metaphysics of Love: Studies in Renaissance Love Poetry from Dante to Milton

“Short story collections are the literary equivalent of 肠补苍补辫茅蝉, tapas and mezze in the world of gastronomy: Delightful assortments of tasty morsels to whet the reader's appetite.”
― Alex Morritt, Impromptu Scribe

“When we meditate to expand our consciousness, we perceive reality from an evolved perspective. The yogic mindset is able to create the miraculous magic of each moment at all times. Even when doing mundane chores, a yogi is able to tap into the flow of inspiration. Holding unwavering focus, the mind of consciousness is efficient and effective in dealing with every day realities by being. The vast void mind of awareness is aligned to the world of all enlightened beings of the past as in the moment of now- alight as a Lamp.The magic of Now is consciousness.”
― Nandhi Tapasyogi, Mastery of Consciousness: Awaken the Inner Prophet: Liberate Yourself with Yogic Wisdom.

“Our tapas look exquisite: little squares of spiced honey-cake decorated with goat's cheese and roast pears, chicken livers on port on slices of potato with onion marmalade, rolled up radicchio with honey and haddock. Ben has been to buy some boxes from the patisserie to stow our treasures. The exotic menu is made up of taramasalata, roulade of tuna and capers, salad of peppers saut茅ed in garlic, and aubergine caviar. It isn't very exotic for an inhabitant of the Balkans but it probably would be for someone from Vietnam or Brittany. The giant salad really is a giant: there's a whole meal in it, from the first course to the dessert and all that with no rice and no tinned sweet corn. Slivers, slivers of all sorts of different things- vegetables, cheese, fruit- all blended without crushing each other, side by side without working against each other.”
― Agn猫s Desarthe, Chez Moi: A Novel

“He orders an expensive bottle of Rioja and we begin our tapas extravaganza with plates of dates wrapped in bacon, langoustines in garlic and butter, chorizo in a tomatoey sauce, and a miniature Spanish tortilla (potato, egg, and onion). Our medium-rare steaks are set before us along with a basket of thinly sliced, golden crisped fries. I'm happy to see that Frank enjoys food- with no mention of any weird hang-ups or allergies.
"I was hoping they'd have sweetbreads on the menu," Frank says.
"You like sweetbreads?" I ask, my heart expanding at the mention of calf thymus.
"I'm an organ man," Frank says, taking a sip of wine.
"I know a place where they make great saut茅ed sweetbreads," I say.
"You?" he asks, a look of pleased astonishment spreading across his face.
"Love 'em," I say. This mutual infatuation with organs bodes well.
Cutting into the steaks with sharp knives, we put morsels in our mouths, close our eyes as if we've died and gone to heaven, chew, and groan, the salty, bloody juices trickling down the backs of our throats.”
― Hannah Mccouch, Girl Cook: A Novel

“I decide to make a massive tortilla espa帽ola, since that's something I can prepare in advance and serve warm or at room temperature. I add a Manchego and apple salad to the list, along with a watermelon and tomato salad and shrimp and squid a la pancha. For fourteen people, I will need a few more vegetable dishes---maybe some roasted red peppers stuffed with goat cheese and a green bean salad with apricots and jam贸n Serrano---along with a few more hot, meaty dishes, like ham croquetas and grilled hanger steak.”
― Dana Bate, Too Many Cooks

“Spanish olives
Boquerones
Apple and Manchego salad with toasted walnuts
Tomato and watermelon salad
Green bean salad with apricots and jam贸n Serrano
Tortilla espa帽ola
Croquetas de jam贸n
Squid and shrimp a la plancha
Grilled hanger steak with salsa verde
Raw sheep's milk cheese with quince paste, chocolate-fig jam, & fruit-and-nut toasts”
― Dana Bate, Too Many Cooks

“I fry the croquetas, dropping the breaded balls of smoky ham and creamy b茅chamel into the hot oil. The oil foams and sizzles as I plop in each ball, and the kitchen fills with the smell of deep-fried bacon. Using a skimmer, I scoop out the crispy croquettes, each one a deep golden brown, and lay them on paper towels to drain while I fire the next batch.”
― Dana Bate, Too Many Cooks