Sublime
An inspiration engine for ideas
I have a great fondness for boudin noir, which I think of as one of the aristocrats of the sausage family—a blood sausage made with pork, usually served on a warm bed of thinly sliced cooked apples. Smooth and rich and dark, it is a dish to be eaten in front of the fire on a day when there is frost on the ground and an icy wind butting against the
... See morePeter Mayle • French Lessons: Adventures with Knife, Fork, and Corkscrew (Vintage Departures)
It was within the limit of five barley loaves and two fish that Jesus was revealed as the Bread of Life.
Peter Scazzero • Emotionally Healthy Discipleship: Moving from Shallow Christianity to Deep Transformation
Mark Bittman, one of the funniest men I know and author of the much-missed “Minimalist” column in the New York Times. The first time I had it, I thought: this tastes just like perfect
Timothy Ferriss • The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life
You are the salt of the earth . . . You are
Tim Kimmel • Grace-Based Parenting
MARY FRANCES COULD have become a picky eater under her grandmother’s influence. Instead, in rebellion, she began to value pleasure over repression; she would seek out abundance in food, and in life, again and again.
Anne Zimmerman • An Extravagant Hunger: The Passionate Years of M.F.K. Fisher
