Textures Quotes

“Now I have more freedom than I have ever had at any time in my life, and I do only the things I always have. They were empty before, but Selina has given a meaning to them, I do them for her. I am waiting, for her - but, waiting, I think, is too poor a word for it. I am engaged with the substance of the minutes as they pass. I feel the surface of my flesh stir - it is like the surface of the sea that knows the moon is drawing near it. If I take up a book, I might as well never have seen a line of print before - books are filled, now, with messages aimed only at me. An hour ago, I found this:

The blood is listening in my frame,
And thronging shadows, fast and thick,
Fall on my overflowing eyes...

It is as if every poet who ever wrote a line to his own love wrote secretly for me, and for Selina. My blood - even as I write this - my blood, my muscle and every fibre of me, is listening, for her. When I sleep, it is to dream of her. When shadows move across my eye, I know them now for shadows of her. My room is still, but never silent - I hear her heart, beating across the night in time to my own. My room is dark, but darkness is different for me now. I know all its depths and textures - darkness like velvet, darkness like felt, darkness bristling as coir or prison wool.”
― Sarah Waters, Affinity

“George thrust into Alma's hand a lithograph of a spotted 'Catasetum.' The orchid had been rendered so magnificently that it seemed to grow off the page. Its lips were spotted red against yellow, and appeared moist, like living flesh. Its leaves were lush and thick, and its bulbous roots looked as though one could shake actual soil off them. Before Alma could thoroughly take in the beauty, George handed her another stunning print- a 'Peristeria barkeri,' with its tumbling golden blossoms so fresh they nearly trembled. Whoever had tinted this lithograph had been a master of texture as well as color; the petals resembled unshorn velvet, and touches of albumen on their tips gave each blossom a hint of dew.
Then George handed her another print, and Alma could not help but gasp. Whatever this orchid was, Alma had never seen it before. Its tiny pink lobes looked like something a fairy would don for a fancy dress ball.”
― Elizabeth Gilbert, The Signature of All Things

“She had built her restaurant kitchen out of scents and tastes and textures, the clean canvas of a round white dinner plate, the firm skins of pears and the generosity of soft cheeses, the many-colored spices sitting in glass jars along the open shelves like a family portrait gallery. She belonged there.”
― Erica Bauermeister, The Lost Art of Mixing

“Large fountain glasses arrived at our table, layered with sweet beans, caramelized saba bananas, jackfruit, palm fruit, nata de coco, and strips of macapuno topped with shaved ice, evaporated milk, a slice of leche flan, a healthy scoop of ube halaya, and a scattering of pinipig, the toasted glutinous rice adding a nice bit of crunch. This frosty rainbow confection raised my spirits every time I saw it, and both Sana and I pulled out our phones to take pictures of the dish.
She laughed. "This is almost too pretty to eat, so I wanted to document its loveliness before digging in."
"This is for the restaurant's social media pages. My grandmother only prepares this dish in the summer, so I need to remind our customers to come while it lasts."
"How do we go about this?" Rob asked, looking at his rapidly melting treat in trepidation.
"Up to you. You can mix everything together like the name says so that you get a bit of everything in each bite. Or you can tackle it layer by layer. I'm a mixing girl, but you better figure it out fast or you're going to be eating dessert soup."
We all dug in, each snowy bite punishing my teeth making me shiver in delight. I loved the interplay of textures---the firmness of the beans versus the softness of the banana and jackfruit mingling with the chewiness of the palm fruit, nata de coco, and macapuno. The fluffy texture of the shaved ice soaked through with evaporated milk, with the silky smoothness of the leche flan matched against the creaminess of the ube halaya and crispiness of the pinipig. A texture eater's (and sweet tooth's) paradise.
"This is so strange," Valerie said. "I never would've thought of putting all these things together, especially not in a dessert. But it works. I mean, I don't love the beans, but they're certainly interesting. And what are these yellow strips?"
"Jackfruit. When ripe, they're yellow and very sweet and fragrant, so they make a nice addition to lots of Filipino desserts. They were also in the turon I brought to the meeting earlier. Unripe jackfruit is green and used in vegetarian recipes, usually.”
― Mia P. Manansala, Homicide and Halo-Halo

“I took a huge bite of a silvana, savoring the contrasting crunchy, chewy, and creamy textures, letting the sweet richness of the buttercream melt in my mouth to give me courage.”
― Mia P. Manansala, Murder and Mamon