He wore a sprinkling of powder upon his head, as if to make himself look benevolent; but if that were his purpose, he would perhaps have done better to powder his countenance also, for there was something in its very wrinkles, and in his cold restless eye, which seemed to tell of cunning that would announce itself in spite of him.
All our lives we are engaged in preserving our experiences and keeping them fresh by artificially sprinkling the water of memory over them. They have ceased to retain their original smell and fragrance. Do you call it life- this effort at the preservation of a phantom freshness in something that is withered and gone?
Rather, that rigidity had simply been given sporadic spots of wrath, coupled with the sprinkling of secrets, and placed in a cold corner to slowly stew and starve-leaving it no choice but to eventually break through with blooms of fury. And on the night of Cornelius's arrival, it at long last broke through.
She was an extension of his dreams. A sprinkling of magic dust, of unfeasible wishes, on his stable existence. The one thing-the one bright, marvelous thing-he wanted more than the world, but didn't deserve. However much he was tortured for her sake, however much blood he had spilled to protect her, the bruises to his body and the thrashings to his sanity, it would never be enough to make a wretch like him worthy of such a miracle.
Easter is... Joining in a birdsong, Eying an early sunrise, Smelling yellow daffodils, Unbolting windows and doors, Skipping through meadows, Cuddling newborns, Hoping, believing, Reviving spent life, Inhaling fresh air, Sprinkling seeds along furrows, Tracking in the mud. Easter is the soul's first taste of spring.
Richelle E. Goodrich
A hat is a shameless flatterer, calling attention to an escaping curl, a tawny braid, a sprinkling of freckles over a pert nose, directing the eye to what is most unique about a face. Its curves emphasize a shining pair of eyes, a lofty forehead; its deep brim accentuates the pale tint of a cheek, creates an aura of prettiness, suggests a mystery that awakens curiosity in the onlooker.
Sometimes the people who've owned the books in this shop leave little clues between the pages, and not just love notes or pressed flowers. You might come upon an unused Amtrak ticket tucked between the pages of The Adventures of Sherlock Holmes or a sprinkling of crumbs along the gutter inside The Complete Engravings, Etchings, and Drypoints of Albrecht De¼rer. Makes you wonder what kind of person noshes on a salami sandwich over The Four Horsemen of the Apocalypse.
Richard exhaled. It was like somebody sprinkling pepper on his wound: Thousands of Biafrans were dead, and this man wanted to know if there was anything new about one dead white man. Richard would write about this, the rule of Western journalism: One hundred dead black people equal to one dead white person.
Chimamanda Ngozi Adichie
It is the very essence of art, ' she [Hallie Flanagan:] told a group gathered in Washington... , 'that it exceed bounds, often including those of tradition, decorum, and that mysterious thing called taste. It is the essence of art that it shatter accepted patterns, advance into unknown territory, challenge the existing order. Art is highly explosive. To be worth its salt it must have in that salt a fair sprinkling of gunpowder.
Some take pains to be biblical, but many [Christian financial teachers, writers, investment counselors, and seminar leaders] simply parrot their secular colleagues. Other than beginning and ending with prayer, mentioning Christ, and sprinkling in some Bible verses, there's no fundamental difference. They reinforce people's materialist attitudes and lifestyles. They suggest a variety of profitable plans in which people can spend or stockpile the bulk of their resources. In short, to borrow a term from Jesus, some Christian financial experts are helping people to be the most successful 'rich fools' they can be.
What appears most disquieting to me in isolation is the dilemma of how to use time. There is either too much or too little of it; we either live inside painfully contracting horizons, or feel ourselves isolated in the vastness of space. I seem to have lived with the palm of my hand balanced on the tip of a knife, writing what in theory I would call the Preface to a Future Book. And the relation of time to creation should always appear like that, a ratio that describes the fullness of energy brought to a particular stage of one's life, so that each work is a preface to a stage at which one has still to arrive, the logical extension of which is death. I live for the blaze of metaphor that unites incongruities. The red wine-stain on my page is like an intoxicant to the dance of words. It is a little ritual I undertake, this sprinkling of wine-spots on paper.
I can't help remembering that good old wild Thoreau wound up a tame surveyor of Concord house lots. [... ] How would I know what it means? I don't know what anything means. What it suggests to me is that the civilization he was contemptuous of-that civilization of men who lived lives of quiet desperation-was stronger than he was, and maybe righter. It outvoted him. It swallowed him, in fact, and used the nourishment he provided to alter a few cells in its corporate body. It grew richer by him, but it was bigger than he was. Civilizations grow by agreements and accommodations and accretions, not by repudiations. The rebels and the revolutionaries are only eddies, they keep the stream from getting stagnant but they get swept down and absorbed, they're a side issue. Quiet desperation is another name for the human condition. If revolutionaries would learn that they can't remodel society by day after tomorrow-haven't the wisdom to and shouldn't be permitted to-I'd have more respect for them. Revolutionaries and sociologists. God, those sociologists! They're always trying to reclaim a tropical jungle with a sprinkling can full of weed killer. Civilizations grow and change and decline-they aren't remade.
If loneliness or sadness or happiness could be expressed through food, loneliness would be basil. It's not good for your stomach, dims your eyes, and turns your mind murky. If you pound basil and place a stone over it, scorpions swarm toward it. Happiness is saffron, from the crocus that blooms in the spring. Even if you add just a pinch to a dish, it adds an intense taste and a lingering scent. You can find it anywhere but you can't get it at any time of the year. It's good for your heart, and if you drop a little bit in your wine, you instantly become drunk from its heady perfume. The best saffron crumbles at the touch and instantaneously emits its fragrance. Sadness is a knobby cucumber, whose aroma you can detect from far away. It's tough and hard to digest and makes you fall ill with a high fever. It's porous, excellent at absorption, and sponges up spices, guaranteeing a lengthy period of preservation. Pickles are the best food you can make from cucumbers. You boil vinegar and pour it over the cucumbers, then season with salt and pepper. You enclose them in a sterilized glass jar, seal it, and store it in a dark and dry place. WON'S KITCHEN. I take off the sign hanging by the first-floor entryway. He designed it by hand and silk-screened it onto a metal plate. Early in the morning on the day of the opening party for the cooking school, he had me hang the sign myself. I was meaning to give it a really special name, he said, grinning, flashing his white teeth, but I thought Jeong Ji-won was the most special name in the world. He called my name again: Hey, Ji-won. He walked around the house calling my name over and over, mischievously - as if he were an Eskimo who believed that the soul became imprinted in the name when it was called - while I fried an egg, cautiously sprinkling grated Emmentaler, salt, pepper, taking care not to pop the yolk. I spread the white sun-dried tablecloth on the coffee table and set it with the fried egg, unsalted butter, blueberry jam, and a baguette I'd toasted in the oven. It was our favorite breakfast: simple, warm, sweet. As was his habit, he spread a thick layer of butter and jam on his baguette and dunked it into his coffee, and I plunked into my cup the teaspoon laced with jam, waiting for the sticky sweetness to melt into the hot, dark coffee. I still remember the sugary jam infusing the last drop of coffee and the moist crumbs of the baguette lingering at the roof of my mouth. And also his words, informing me that he wanted to design a new house that would contain the cooking school, his office, and our bedroom. Instead of replying, I picked up a firm red radish, sparkling with droplets of water, dabbed a little butter on it, dipped it in salt, and stuck it into my mouth. A crunch resonated from my mouth. Hoping the crunch sounded like, Yes, someday, I continued to eat it. Was that the reason I equated a fresh red radish with sprouting green tops, as small as a miniature apple, with the taste of love? But if I cut into it crosswise like an apple, I wouldn't find the constellation of seeds.