Lara Williams Quotes

She had made a cheddar-and-parsley roulade. Lina had made a lentil goulash, plus almond-and-white-chocolate blondies. Emmeline had made two different types of risotto. Erin had made lamb-and-asparagus mini pies and a strawberry-and-spinach salad. Renni had made bread-and-butter pudding using chocolate croissants. Andrea had made a hearty beef goulash plus zucchini with feta and mint. Sash had made a giant pumpkin cheesecake. The kitchen was a kaleidoscope of smells.

There are things to be learned, there are things to be felt and occasionally the two overlap; and that's where the trouble begins.

She spent her life, she realised, impassively content and yet unable to settle.

But we never really connected; standing side by side like soldiers, we were just marching through. It was sort of understood we wouldn't stay in touch beyond the last summer of school. We were stand-ins for the people we were eventually supposed to meet.

We started getting hungry again, and some of the women started chanting, "MEAT, MEAT, MEAT!"
We were having steak tartare. It was the only appropriate main course we could think of, for such a graceless theme, and seeing as nobody in the club was confident making it, we had to order it in. I made chips to serve with it, though. I deep-fried them in beef fat.
The steak was served in little roulades, raw and minced, like horsemeat. It was topped with a raw egg yolk, chopped onions, pickled beetroot, and capers. I had wanted to use the Wisconsin version, which is served on cocktail bread and dubbed "cannibal sandwich," but Stevie insisted we go classic. Not everyone could stomach theirs with the raw egg yolk, too, and so, unusually for a Supper Club, there was quite a lot left over.
We took another break to drink and move about the room. Some of us took MDMA. Emmeline had brought a box of French macarons, tiny pastel-colored things, which we threw over the table, trying to get them into one another's mouth, invariably missing.
For our proper dessert, we had a crepe cake: a stack of pancakes bound together with melted chocolate. We ate it with homemade ice cream, which was becoming a real staple.

I had always believed that the very best food contains something elementally repugnant. That its innate grotesquerie is what makes it so perversely alluring. My own favorite foods tended toward a certain sludgy, muddy texture. And from the most expensive and genteel through to the indulgently crass, the appeal of slop abides: caviar, escargots, foie gras or hamburgers, kebabs, macaroni and cheese. Even vegetable soup forms a membrane. Apples begin rotting from the very first bite. No matter which end of the spectrum, there lies fundamentally and yet delectably disgusting, some squirmy, sinewy, oozing, greasy, sticky, glutinous, mushy, fatty, chewy, viscous thing that compels. The line between pleasure and revulsion can seem so very thin, if it even exists at all.

Then I stared at Arnold's bánh mì. The oil had yellowed the bread. Cartoonishly red hot sauce crisscrossed juicy chunks of chicken. It was topped with shredded coriander, chopped chilies, and translucent slivers of onion. I lifted my spoon, and then I heard myself speak.
"Can I have that?" I put down my spoon and pointed at Arnold's sandwich.
"What?" Arnold replied.
"Your sandwich? Can we switch, please? I don't want this soup. I don't know why I asked for it."
I lifted up my bowl and handed it over. Arnold received it because he had no choice and watched as I lifted up his bánh mì and deposited it in front of myself. I wrapped both hands around it and took a large bite before he could protest. I felt the tiny slices of chili deliciously tingle my lips. I made a full-bodied sound to demonstrate my pleasure.

Don't believe vegetarians who tell you that meat has no flavor, that it comes from the spices or the marinade. The flavor is already there: earth and metal, salt and fat, blood.
My favorite meat is chicken. I can eat a whole bird standing up in the kitchen, straight from the oven, burning my bare hands on its flesh. Anyone can roast a chicken, it is a good animal to cook. Lamb, on the other hand, is much harder to get right. You have to lock in the flavor, rubbing it with sea salt like you are exfoliating your own drying skin, tenderly basting it in its own juices, hour after hour. You have to make small slits across the surface of the leg, through which you can insert sprigs of rosemary, or cloves of garlic, or both. These incisions should run against the grain, in the opposite direction to which the muscle fibers lie. You can tell the direction better when the meat is still uncooked, when it is marbled and raw. It is worth running your finger along those fibers, all the way from one end to the other. This doesn't help with anything. It won't change how you cook it. But it is good to come to terms with things as they are.
Preparing meat is always an act of physical labor. Whacking rib eye with a rolling pin. Snapping apart an arc of pork crackling. And there is something inescapably candid about it, too. If you've ever spatchcocked a goose- if you've pressed your weight down on its breastbone, felt it flatten and give, its bones rearranging under your hands- you wi

Life seemed like a series of some people coupling up and others being shut out as a direct result.

I thought leaving home would be a liberation. I thought university would be a dance party. I thought I would live in a room vined with fairy lights; hang arabesque tapestries up on the wall. I thought scattered beneath my bed would be a combination of Kafka, coffee grounds, and a lover's old boxer shorts. I thought I would spend my evenings drinking cheap red wine and talking about the Middle East. I thought on weekends we might go to Cassavetes marathons at the independent cinema. I thought I would know all the good Korean places in town. I thought I would know a person who was into healing crystals and another person who could teach me how to sew. I thought I might get into yoga. I thought going for frozen yogurt was something you would just do. I thought there would be red cups at parties. And I thought I would be different. I thought it would be like coming home, circling back to my essential and inevitable self. I imagined myself more relaxed - less hung up on things. I thought I would find it easy to speak to strangers. I thought I would be funny, even, make people laugh with my warm, wry, and only slightly self-deprecating sense of humor. I thought I would develop the easy confidence of a head girl, the light patter of an artist. I imagined myself dancing in a smoky nightclub, spinning slackly while my arms floated like laundry loose on the breeze. I imagined others watching me, thinking, Wow, she is so free.

Isolation was a strange thing. Sometimes the lack felt like a blank page, like a possibility.

Hunter's stew is also known as hunter's pot or perpetual stew.
It is made in a large pot, and the ingredients are anything you can find. The idea is that it is never finished, never emptied all the way- instead it is topped up perpetually. It is a stew with an unending cycle. It is a stew that can last for years.
It dates back to medieval Poland, first made in cauldrons no one bothered to empty or wash. It began with the simmering of game meat- pigeon, hare, hen, pheasant, rabbit- just anything you could get your hands on. It would then be supplemented with foraged vegetables, seasoned with wild herbs. Sometimes spices or even wine would be added. Then, as time went by, additional food scraps and leftovers were thrown in- recently harvested produce, stale hunks of bread, newly slaughtered meat, or beans dried for the winter months. It would exist in perpetuity, always the same, always new.
Traditionally the stew has spicy, savory, and sour notes. An element of sourness is absolutely necessary to cut through the rich and intense flavor. It is said to improve with age.

The act of cooking imposed a kind of dignity on hunger, which had become terrifying. I couldn't remember how I had managed hunger, the animal wildness of it, before. At home we gobbled, we were a family who ate. You could sit in front of the television and shove handfuls of crisps into your mouth, you could smother ripped-up pieces of bread with margarine over the kitchen sink. There was a bravado in it: leftovers were for losers, and if you didn't have a hearty appetite, there was something wrong with you. But the eating always had a kind of context: in my mum's house, with its flotsam of dressing gowns and stupid shows on the television, it felt reasonable and normal and right. Now my eating, my bottomless, yearning hunger, was a horror. I felt monstrous, shoveling in the amount of food I wanted to, more anxious with every bite. Cooking became the buffer: an act of civility before the carnage ensued.