One of the secrets to staying young is to always do things you don't know how to do, to keep learning. Ruth Reichl More Quotes by Ruth Reichl More Quotes From Ruth Reichl Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious. Ruth Reichl pull-upscommunityfood A thousand years ago the Chinese had an entirely codified kitchen while the French were still gnawing on bones. Chopsticks have been around since the fourth century B.C. Forks didn't show up in England until 1611, and even then they weren't meant for eating but just to hold the meat still while you hacked at it with your knife. Ruth Reichl kitchenknivesyears Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite. Ruth Reichl perfectfoodsweet ...it was so rich and exotic I was seduced into taking one bite and then another as I tried to chase the flavors back to their source. Ruth Reichl exoticflavorrich Anyone who thinks they're too grown up or too sophisticated to eat caramel corn, is not invited to my house for dinner Ruth Reichl housefoodthinking She was a great cook, but she cooked more for herself than for other people, not because she was hungry but because she was comforted by the rituals of the kitchen. Ruth Reichl hungrykitchenpeople ...in the end you are the only one who can make yourself happy. More important, ...it is never too late to find out how to do it. Ruth Reichl make-yourself-happyimportanttoo-late It is not 'only' food, I said heatedly. There's meaning hidden underneath each dish. Ruth Reichl culinarycookingfood Life is so endlessly delicious Ruth Reichl deliciouslife-is The strands of spaghetti were vital, almost alive in my mouth, and the olive oil was singing with flavor. It was hard to imagine that four simple ingredients [olive oil, pasta, garlic and cheese] could marry so perfectly. Ruth Reichl oilsimpleperfection The single most useful ingredient on the planet. In a pinch you can scramble them and call it dinner. But it only takes five eggs, a little milk and a handful of cheese to make a fat, sassy cheese soufflé. Ruth Reichl sassyeggslittles I had done this. I had pulled my life apart. I would never, ever be safe again. Ruth Reichl donesafe Growing up, I was utterly oblivious to the fact that Mom was teaching me all that. But I was instantly aware of her final lesson, which was hidden in her notes and leters. As I read them I began to understand that in the end you are the only one who can make yourself happy. More important, Mom showed me that it is never too late to find out how to do it. Ruth Reichl growing-upmomteaching I felt that I was really living in the moment. I did not know where my life was going, but right now the future did not trouble me. Ruth Reichl momentstroublelive-in-the-moment When a person has lived generously and fought fiercely, she deserves more than sadness at the end. Ruth Reichl deserve-moresadnessends When people flatter you constantly it is very tempting to think you deserve it. Ruth Reichl temptingpeoplethinking In really good times, you say, 'No, I'm not taking that ad.' But in bad times, you'll take anything. Ruth Reichl goodyoubad-timesgood-times For me, cooking is a way to try and please people and tell them I love them. When I fall in love with someone, I want to feed them as well. Ruth Reichl mecookinglovepeople I've been to a couple of restaurants in L.A. that were so loud, I left there with a sore throat; you literally could not have a conversation. I think it's very deliberate: There's this idea that somehow it's more fun if there's a roar in the room. Ruth Reichl thinkyouconversationfun I love to make pies - pot pies, quiches, savory tarts, fruit pies. I use an old-fashioned pastry blender with wires and a wooden handle. I never use a recipe. Ruth Reichl pastryneverfruitlove
