Season of Salt and Honey Quotes

“Growing up in an Italian home I wasn't often hungry. Perhaps Italians know that hunger feels too much like sadness. They know that to love someone, to make them happy, means ensuring they are fed. Alex used to groan about how much food got eaten at our family dinners. He got heartburn from the thick, fatty salami and soft, warm polpette. He didn't understand our fawning over Nonna's secret pasta al forno recipe, stuffed with meatballs, cheese, pasta, and eggs. He couldn't believe we ate octopus and rabbit and, sometimes, mainly the older family members, pigs' feet. We fed him full of artichokes, macaroni, caponata made with capsicums and cauliflower and tomatoes while the cousins talked of breakfasts in Sicily- chocolate granita or gelato stuffed into brioche rolls.”
― Hannah Tunnicliffe, Season of Salt and Honey

“Merriem goes to the kitchen and quickly returns with a wooden tray piled high with thickly sliced bread and brightly patterned dishes of olive oil and dark vinegar.
The bread is vivid yellow. It crumbles in my mouth and tastes sweet, honeyed.
"Dandelions," Merriem says to me.
Papa is staring at his half-eaten piece. "I thought dandelion was a weed?"
"It is," Merriem replies with a grin. "Isn't it marvelous?"
"Yes, it's very nice," Papa says, still looking a little puzzled.
"Dad and I call it sunshine bread, eh, Dad?" Huia says.”
― Hannah Tunnicliffe, Season of Salt and Honey

“Ahead, a house sits close to the road: a small, single-story place painted mint green. Ivy grows up one corner and onto the roof, the green tendrils swaying like a girl's hair let loose from a braid. In front there's a full and busy vegetable garden, with plants jostling for real estate and bees making a steady, low, collective hum. It reminds me of the aunties' gardens, and my nonna's when I was a kid. Tomato plants twist gently skywards, their lazy stems tied to stakes. Leafy heads of herbs- dark parsley, fine-fuzzed purple sage, bright basil that the caterpillars love to punch holes in. Rows and rows of asparagus. Whoever lives here must work in the garden a lot. It's wild but abundant, and I know it takes a special vigilance to maintain a garden of this size.
The light wind lifts the hair from my neck and brings the smell of tomato stalks. The scent, green and full of promise, brings to mind a childhood memory- playing in Aunty Rosa's yard as Papa speaks with a cousin, someone from Italy. I am imagining families of fairies living in the berry bushes: making their clothes from spiderweb silk, flitting with wings that glimmer pink and green like dragonflies'.”
― Hannah Tunnicliffe, Season of Salt and Honey

“To me, the forest is simply green and vast, but Huia knows exactly what she's looking for and points things out from a distance. But slowly I learn. I distinguish devil's club and stinging nettles and salmonberry. I spot the hummingbirds that dart and quiver around pink flowers. I spy a patch of fiddleheads and start plucking before Huia warns me to take only a few so the plant can keep growing for next season. I am the student.
The fiddleheads are aptly named, shaped just like the top of a violin, and soon Huia declares her basket "full enough" of them. We dawdle through the forest, aimlessly it seems to me, though she appears to know exactly where she is, pausing every now and then to watch birds and pick flowers. We sit on a log that's sprouting soft, hopeful ferns, a "nurse log," Huia calls it, and I show her how to make a crown of daisies. She gets me to make the slits in the stems with my nails and then weaves one for me too.”
― Hannah Tunnicliffe, Season of Salt and Honey

“This was the wedding menu.

Starters
Rounds of Grana Padano
Breads
Seafood platters
Prosciutto with melon
Prawn cocktails

(The prawn cocktails were at Mrs. Gardner's insistence. She said she'd never heard of prosciutto and was dubious about meat served with fruit.)

Entrées
Chicken with white sauce and vegetables, or
Beefsteak with mushrooms and béarnaise sauce

(Alex's requests. We copied them from the menu of his favorite restaurant.)

Dessert
Platters of cannoli, cassata, biancumanciari, setteveli, and almond cookies

The desserts were my wish list. Traditional and Sicilian, just the way I wanted them. Mrs. Gardner said she wasn't "a sweet tooth" (in a way that made it sound like a kind of tribe), and Alex couldn't care less about dessert. I thought of these desserts when I went to aerobics classes, trying to lose weight before the wedding- imagined the smooth filling of the cannoli, the cool velvet of the cassata, and the toothy crunch of the almond cookies.”
― Hannah Tunnicliffe, Season of Salt and Honey

“I think of them again now as I warm meatballs in sauce on the camp stove. This is Aunty Connie's recipe, using pork mince and pecorino. The simple tomato sauce is so cluttered with meatballs you could stand the spoon up in the bowl. Aunty Connie's theory is that meat should be included in every meal to help children grow, and whenever we visited her as kids we came home with our stomachs at bursting point. She makes beautiful veal dishes, such huge piles of pasta they threaten to break the serving dishes, prosciutto sliced thin as lace so you can see through it, and polpette. Meatballs, meatballs, meatballs.
I flick off the camp stove. The pot sends up curls of steam and the scent of pork and fennel and tomatoes simmered till sweet. I breathe it in, pushing cannoli, cassata, and cookie fantasies to one side.”
― Hannah Tunnicliffe, Season of Salt and Honey

“Merriem carries the enormous saucepan, a cloud of steam rising from it, into the dining room. "Spring risotto," she calls it. It's got snipped garlic scapes, tons of parsley, and just-wilted pea greens piled on top.
Summer carries a big glazed terra-cotta saucer full of tiny new potatoes with butter and freshly torn mint, and I bring the asparagus, which Merriem calls "speary-grass," served with simple seasoning.”
― Hannah Tunnicliffe, Season of Salt and Honey

“Once the food is cool enough, I eat as though I'm starving. The potatoes' skins squeak when I bite into them; the risotto tastes of soft, pungent scapes; the freshly cut asparagus is so crisp and sweet you could almost mistake it for fruit. Merriem smiles at me. We are all holding our stomachs by the time Merriem clears the table and brings out dessert, a bright pink and sticky rhubarb tart dotted with edible flowers. She doles out big scoops of homemade vanilla ice cream with a silver spoon she affectionately refers to as "the shovel," then adds a chunk of honeycomb each of our bowls alongside wedges of the tart.”
― Hannah Tunnicliffe, Season of Salt and Honey

“Life is suffering," I repeat. My voice seems to have shrunk. I stare at her and ask, "Always?" I sound like a child.
Merriem shakes her head. She reaches over and takes my hand. "Not always."
I swallow. I can barely whisper, "When is it not?"
Merriem gives a small sigh. "Oh, darling. Just when it's not. When it's a good day in between the hard ones." She squeezes my fingertips. "When the sun shines and the bees make honey. When you're with people who love you. When you find treasures- like morels and fiddleheads and huckleberries.”
― Hannah Tunnicliffe, Season of Salt and Honey

“The smells of the forest- the damp dark of the soil, the bleeding sap of the trees, the lemony cedar smell- all vanish in the company of the Sicilian food: the pungent garlic in Zio Mario's salami, the vinegar pickling the vegetables, olives bobbing in brine, roasted peppers, the ubiquitous, sunshine-colored olive oil. It's a kind of colonization. The forest is one of ours now.”
― Hannah Tunnicliffe, Season of Salt and Honey

“This is where I come to eat lunch most days. The café is generally quiet and cool. It's across the road from the beach, which is rocky and met by the pale green, glittering sea. The caféiss't pretty or fancy; the food's simple and traditional. Some days the cook is late and they serve only what the man at the bar can grill or fry- whole fish, the silver scales marked with charred black lines, and home-cut potato fries. On very hot days, I order gelato brioche or granita.”
― Hannah Tunnicliffe, Season of Salt and Honey

“Carmelina points at the cabin. "What is that?"
I follow her finger to the log walls made of matchsticks, the miniature windows. The doorknob has fallen off along the way, but other than that it's intact. A perfect, tiny replica of the cabin in the forest. I can almost hear the Steller's jay, imagine its flash of blue, smell the lemony resin of the cedars. See daisies looped flower to stem upon dark hair. Feel a hand with a broad palm and rough fingers linked with mine.
I smile at Carmelina. "That is home.”
― Hannah Tunnicliffe, Season of Salt and Honey