Buffet Food Quotes

All worries are less with wine.

Hunger gives flavour to the food.

Some people when they see cheese, chocolate or cake they don't think of calories.

But since then you've acted like I was a gorilla at your buffet." "A...what?" "Gorilla at your buffet. You know... eating all your food? Making you annoyed? That kind of thing?

Creativity is not so much a boundless well, but an all-you-can-eat buffet of elements for your creative endeavor. Eventually you've eaten your fill, and it's time to digest and then make something. But at some point, it will be time to return to the restaurant.

I had a dream about you. We were at a buffet, but instead of eating food, we were forced to eat our words. You were eating words like “Winner,” “Victory,” and Triumphant,” while I was eating words like “Macaroni,” “Pizza,” and “Meatloaf.

Its as if God cruised through one of those Chinese fast-food buffets and bought Abe the full meal dealso he can pass for Mama's beloved son. When it came to my turn, all that was left was one of those soggy egg rollsthat doesn't qualify as real Chinese food.

It's probably not easy for a woman to understand what it's like to be a man. Imagine you're starving, and someone puts a huge buffet in front of you. There's delicious, mouth-watering food all around you, and it's really really hard not to eat it all. That's what it's like to be a man around attractive women. The urge to want to hump everything that moves is part of a man's natural programming. It's a deep-seated hunger. To suppress that hunger takes civilization and a lot of willpower.

I dance like my legs are made of Jell-O. I know, exotic and romantic, right? But my dancing also now comes in Duck Soup Flavor, and is FOR SALE in small, medium, and buffet-style.

An enormous urn of coffee was being put to use by both cops and servers. One of her own uniforms was helping himself to a tray of fancy finger food and another was already hitting the dessert cart. It only took her presence to have the room falling into stillness, and silence. "Officers, if you can manage to tear yourselves away from the all-you-can-eat buffet, take posts outside the doors of both kitchen exits. As cause of death has not yet been officially called, I'll remind you that you're stuffing evidence in your faces. If necessary, I'll have you both cut open so that evidence can be removed.

In the competitive landscape of the digital age, the “food” of information is not getting more nutritious; it’s veering in the direction of junk food. Doritos and Skittles will always get more clicks than spinach. And so we walk down the buffet line of social media snacks and online junk food, daily gorging ourselves to the point of gluttony. Unsurprisingly, it is making us sick.

I was hungry when I left Pyongyang. I wasn't hungry just for a bookshop that sold books that weren't about Fat Man and Little Boy. I wasn't ravenous just for a newspaper that had no pictures of F.M. and L.B. I wasn't starving just for a TV program or a piece of music or theater or cinema that wasn't cultist and hero-worshiping. I was hungry. I got off the North Korean plane in Shenyang, one of the provincial capitals of Manchuria, and the airport buffet looked like a cornucopia. I fell on the food, only to find that I couldn't do it justice, because my stomach had shrunk. And as a foreign tourist in North Korea, under the care of vigilant minders who wanted me to see only the best, I had enjoyed the finest fare available.

For two days, we had travelled the Labyrinth - across pits of darkness and around lakes of poison, through dilapidated shopping malls with only discount Halloween stores and questionable Chinese food buffets. The Labyrinth could be a bewildering place. Like a web of capillaries beneath the skin of the mortal world, it connected basements, sewers and forgotten tunnels around the globe with no regard to the rules of time and space. One might enter the Labyrinth through a manhole in Rome, walk ten feet, open a door and find oneself at a training camp for clowns in Buffalo, Minnesota. (Please don't ask. It was traumatic.)

Into the dark, smoky restaurant, smelling of rich raw foods on the buffet, slid Nicole's sky-blue suit like a stray segment of the weather outside.

Another thing to understand is the notion of choice architecture, which means that the environment in which we make decisions tends to have a lot to do with what our final decisions are. So if you’re in line at the buffet, the way the food is organized—whether the fresh fruit and salad is easily accessible or tucked in the back behind more tempting options—will determine what you end up eating.

In fact, candy was at the top of the list of things she was supposed to avoid, especially holiday treats from strangers. But there were also dire warnings about public toilets, dogs (even on leashes), convenience stores (especially at night), unsupervised children and teens, electrical outlets (during storms), unlit rooms, steep staircases, carnival rides, banquet or buffet food, cocktails on a date, and all weather conditions.

He was too busy attacking the buffet table- tenderloin, crab claws, gravlax, mushrooms, cherrystones on the half shell. He held one out to Adrienne. "Eat this," he said. "No, thanks." "Come on." "I'm not hungry." "Not hungry?" he said. He piled his plate with Chinese spare ribs. "This food is incredible.

My safety rules for eating from the food buffet: 1. Eat the hot food, as it is the least likely to food poison you. 2. Avoid the cold food, as it may have bacterial contamination. 3. Wash your hands, as they may have bacterial contamination from the handles of the food ladles. 4. Do not eat with your hands, use the knife, fork and spoon.

When the zombies win, their quest to eat and infect human flesh will continue unabated. They will have known only gorging, only feasting; they will not understand the world as anything other than a screaming buffet on the run. Yet there will be only silence and vacant rooms where once there was food, and the zombies, in their slow and stumbling way, will be surprised.

Adrienne snatched an hors d'oeuvre from a passing tray. She had eaten a sausage grinder for family meal but this food was too gorgeous to pass up. She stopped at the buffet table and dipped a crab claw in a lemony mayonnaise. Her champagne was icee cold; it was crisp, like an apple. Across the tent, she saw Darla Parrish and her sister Eleanor standing in front of a table where a man was slicing gravlax.

Coriolanus acted engrossed in the show as 8, 6, and 11 called their tributes, but his brain spun with the repercussions of landing Lucy Gray Baird. She was a gift, he knew it, and he must treat her as such. But how best to exploit her showstopping entrance? How to wrangle some success from a dress, a snake, a song? The tributes would be given precious little time with the audience before the Games began. How could he get the audience to invest in her and, by extension, him, in just an interview? He half registered the other tributes, mostly pitiful creatures, and took note of the stronger ones. Sejanus got a towering fellow from District 2, and Livia’s District 1 boy looked like he could be a contender as well. Coriolanus’s girl seemed fairly healthy, but her slight build was more suited to dancing than hand-to-hand combat. He bet she could run fast enough, though, and that was important. As the reaping drew to a close, the smell of food from the buffet wafted over the audience

Aunt Charlotte was everyone's Auntie, and provided the food: the ladies' sugared ratafias, plates of toasted cheese at four in the morning, and beef and eggs for the gentlemen's hearty breakfasts. But her pastry-cook's heart was in the buffets that glittered under the colored lamps: the sugarwork Pleasure Gardens, and Rocky Islands decorated with jellies, rock candies, and pyramids of sweetmeats. And best of all were the chocolate Little Devils, morsels of magic that all the gentlemen loved.

So, what's your poison, Jay?" Zara joined the buffet line a few minutes later. "Let me guess. Something dark and spicy that packs a lot of heat. Maybe a rista? Or a naga curry?" She studied him, shaking her head. "Hmmm. Not so exotic. I think you're more of a vindaloo. Rich and complicated with hidden depths. Every bite satiates your taste buds and leaves you craving more." Unsettled by her seemingly casual yet unnervingly accurate assessment, he turned his attention to filling his plate from the lavish spread.

There is no single food that affects people as deeply as bacon. Bacon appeals to our basest desires of meat and fat and salt. It elevates everything it touches, transforming a burger into a celebration, taking simple lettuce and tomato and making them more delicious than any salad vegetable has a right to be. Bacon is the ultimate polyamorous food, loving everyone equally, eggs and pancakes, sandwiches and salads, meats and vegetables, mains and sides, savory and sweet. Bacon on grilled cheese? Delicious. Bacon dipped in the maple syrup from your French toast? Sublime. Watch a breakfast buffet, and see where people consistently overindulge. I bet it will be the vat of bacon, which sends its smoky siren song out to everyone.

That was certainly a case of snowballing momentum. Who would've thought he'd succeed being that far behind?" "True. This particular assignment was designed to test one major skill... the ability to expect the unexpected. How well the student could envision exactly what sort of dish would be necessary... ... for a buffet-style hotel breakfast was the key to success. But there is another skill... one of the most important for a chef to have in a kitchen, where anything can go wrong without warning... the ability to respond and adapt to any situation at will. Soma handicapped himself with his choice of dish, but by adapting to the situation, he overcame that deficit brilliantly." "He's a little rough around the edges, but he seems like a promising talent.

There are food stations around the room, each representing one of the main characters. The Black Widow station is all Russian themed, with a carved ice sculpture that delivers vodka into molded ice shot glasses, buckwheat blini with smoked salmon and caviar, borsht bite skewers, minipita sandwiches filled with grilled Russian sausages, onion salad, and a sour cream sauce. The Captain America station is, naturally, all-American, with cheeseburger sliders, miniwaffles topped with a fried chicken tender and drizzled with Tabasco honey butter, paper cones of French fries, mini-Chicago hot dogs, a mac 'n' cheese bar, and pickled watermelon skewers. The Hulk station is all about duality and green. Green and white tortellini, one filled with cheese, the other with spicy sausage, skewered with artichoke hearts with a brilliant green pesto for dipping. Flatbreads cooked with olive oil and herbs and Parmesan, topped with an arugula salad in a lemon vinaigrette. Mini-espresso cups filled with hot sweet pea soup topped with cold sour cream and chervil. And the dessert buffet is inspired by Loki, the villain of the piece, and Norse god of mischief. There are plenty of dessert options, many of the usual suspects, mini-creme brûlée, eight different cookies, small tarts. But here and there are mischievous and whimsical touches. Rice Krispies treats sprinkled with Pop Rocks for a shocking dining experience. One-bite brownies that have a molten chocolate center that explodes in the mouth. Rice pudding "sushi" topped with Swedish Fish.

There, done! A Petite Loco Moco Bowl! *Loco Moco is traditional Hawaiian fare of hamburger and fried egg over rice.* "Wow, that looks super yummy!" "Huh. Loco Moco at a buffet? How interesting! Ooh, hot! The egg has been coddled to the perfect tenderness... ... and it melds beautifully with the powerful taste of the hamburger made from ground rib roast! Add to that the mild, fluffy rice to tie it all together and it fills the mouth with deliciousness... It's a dish that brings out the strength in you with every bite! Not only that, typical Loco Moco is covered with beef gravy... ... but you've used a vinaigrette instead! The tangy lightness of the white-wine vinegar in the vinaigrette wonderfully accentuates the richness of the egg yolk and the juiciness of the meat.

I was always crazy about any Chinese takeout since everything on those long menus is so tempting, but when the craving really hit, the folks at Panda Delight over on Richmond almost knew without asking to pack me up an order of wings, a couple of egg rolls, shrimp dumplings, pork fried rice, and the best General Tso's chicken this side of Hong Kong. When my friend at the shelter, Eileen Silvers, got married at Temple Beth Yeshurum, I had a field day over the roast turkey and lamb and rice and baked salmon and jelly cakes on the reception buffet, and when me and Lyman would go out to Pancho's Cantina for Mexican, nothing would do but to follow up margaritas and a bowl of chunky guacamole and a platter of beef fajitas with a full order of pork carnitas and a few green chile sausages. And don't even ask about the barbecue and links and jalapeño cheese bread and pecan pie at Tinhorn BBQ. Just the thought still makes me drool.

At the Afghan restaurant today I identified in myself a burbling in my reservoir of annoyance when I realized that people were going around the buffet in the wrong direction, which was, the annoyance felt, a kind of wretched incivility, a sign of our imminent plummet into lawlessness and misery. The delight is that I can identify that annoyance quickly now, and poke a finger in its ribs (I have shaken up the metaphor, you are right, how annoying), and so hopped into line with all the other deviants, and somehow we all got our food just fine. Same when Stephanie doesn’t turn on the light over the stove to cook, or leaves the light in her bathroom on, or leaves cabinet or closet doors wide open, or doesn’t tighten the lids all the way, all of which the annoyance regards as, if not an obvious sign of sociopathy, indication of some genuine sketchiness. A problem. But somehow no one ever dies of these things, or is even hurt, aside from my sad little annoyance monster, who, for the record, never smiles and always wears a crooked bow tie.

Vague assertions as to the equality of the sexes and the similarity of their duties are only empty words; they are no answer to my argument. It is a poor sort of logic to quote isolated exceptions against laws so firmly established. Women, you say, are not always bearing children. Granted; yet that is their proper business. Because there are a hundred or so of large towns in the world where women live licentiously and have few children, will you maintain that it is their business to have few children? And what would become of your towns if the remote country districts, with their simpler and purer women, did not make up for the barrenness of your fine ladies? There are plenty of country places where women with only four or five children are reckoned unfruitful. In conclusion, although here and there a woman may have few children, what difference does it make? Is it any the less a woman's business to be a mother? And do not the general laws of nature and morality make provision for this state of things? Even if there were these long intervals, which you assume, between the periods of pregnancy, can a woman suddenly change her way of life without danger? Can she be a nursing mother to-day and a soldier tomorrow? Will she change her tastes and her feelings as a chameleon changes his color? Will she pass at once from the privacy of household duties and indoor occupations to the buffeting of the winds, the toils, the labors, the perils of war? Will she be now timid, now brave, now fragile, now robust? If the young men of Paris find a soldier's life too hard for them, how would a woman put up with it, a woman who has hardly ventured out of doors without a parasol and who has scarcely put a foot to the ground? Will she make a good soldier at an age when even men are retiring from this arduous business? There are countries, I grant you, where women bear and rear children with little or no difficulty, but in those lands the men go half-naked in all weathers, they strike down the wild beasts, they carry a canoe as easily as a knapsack, they pursue the chase for 700 or 800 leagues, they sleep in the open on the bare ground, they bear incredible fatigues and go many days without food. When women become strong, men become still stronger; when men become soft, women become softer; change both the terms and the ratio remains unaltered.

Your first sign something may be amiss comes quickly, the moment you get off the plane at the airport in Baltimore. After months of deprivation, American excess is overwhelming. Crowds of self-important bustling businessmen. Shrill and impatient advertising that saturates your eyes and ears. Five choices of restaurant, with a hundred menu items each, only a half-minute walk away at all times. In the land you just left, dinners are uniformly brown and served on trays when served at all. I was disoriented by the choice, the lights, the infinite variety of gummy candy that filled an entire wall of the convenience store, a gluttonous buffet repeated every four gates. The simple pleasure of a cup of coffee after a good night’s sleep, sleep you haven’t had since you received your deployment orders, seems overly simple when reunited with such a vast volume of overindulgent options. But the shock wears off, more quickly for some, but eventually for most. Fast food and alcohol are seductive, and I didn’t fight too hard. Your old routine is easy to fall back into, preferences and tastes return. It’s not hard to be a fussy, overstuffed American. After a couple of months, home is no longer foreign, and you are free to resume your old life. I thought I did. Resume my old life, that is. I was wrong.

The broth... it's made with a mix of soy milk and charred miso. But how could you get a flavor this robust with just those?" "I mixed in grated ebi taro root. It's a strongly flavored tuber that mashes easily into a smooth, thick paste. Adding that to the broth gave it a creamy texture and a richer flavor." "Weird. All of a sudden I'm starting to feel warm." "That's the chili oil and grated raw garlic and ginger taking effect. The soy milk took the edge off of the spicy bite... so now it just gently warms the body without burning the tongue." "The rest of the ingredients are also a parade of detailed work. Thin slices of lotus root and burdock deep-fried to a crispy golden brown. Chunky strips of carrot and turnip grilled over an open flame until lightly charred and then seasoned with just a little rock salt to bring out their natural sweetness. Like a French buffet, each side ingredient is cooked in exactly the best way to bring out its full flavor! But the keystone to it all... ... is the TEMPEH!" TEMPEH Originating in Indonesia, tempeh is made of soybeans fermented into a cake form. Soybeans are lightly cooked and then wrapped in either banana or hibiscus leaves. When stored, the naturally occurring bacteria in the leaves causes the soybeans to ferment into tempeh. Traditional food with a history over four hundred years long, tempeh is well-known and often used in Indonesian cuisine. "Mm! Wow! It's really light, yet really filling too! Like fried rice." "It has a texture a lot like that of a burger patty, so vegetarians and people on macrobiotic diets use it a lot as a meat substitute. I broiled these teriyaki style in a mix of soy sauce and sake.

When everyone is seated, Galen uses a pot holder to remove the lid from the huge speckled pan in the center of the table. And I almost upchuck. Fish. Crabs. And...is that squid hair? Before I can think of a polite version of the truth-I'd rather eat my own pinky finger than seafood-Galen plops the biggest piece of fish on my plate, then scoops a mixture of crabmeat and scallops on top of it. As the steam wafts its way to my nose, my chances of staying polite dwindle. The only think I can think of is to make it look like I'm hiccupping instead of gagging. What did I smell earlier that almost had me salivating? It couldn't have been this. I fork the fillet and twist, but it feels like twisting my own gut. Mush it, dice it, mix it all up. No matter what I do, how it looks, I can't bring it near my mouth. A promise is a promise, dream or no dream. Even if real fish didn't save me in Granny's pond, the fake ones my imagination conjured up sure comforted me until help arrived. And now I'm expected to eat their cousins? No can do. I set the fork down and sip some water. I sense Galen is watching. Out of my peripheral, I see the others shoveling the chum into their faces. But not Galen. He sits still, head tilted, waiting for me to take a bite first. Of all the times to be a gentleman! What happened to the guy who sprawled me over his lap like a three-year-old just a few minutes ago? Still, I can't do it. And they don't even have a dog for me to feed under the table, which used to be my go-to plan at Chloe's grandmother's house. One time Chloe even started a food fight to get me out of it. I glance around the table, but Rayna's the only person I'd aim this slop at. Plus, I'd risk getting the stuff on me, which is almost as bad as in me. Galen nudges me with his elbow. "Aren't you hungry? You're not feeling bad again, are you?" This gets the others' attention. The commotion of eating stops. Everyone stares. Rayna, irritated that her gluttony has been interrupted. Toraf smirking like I've done something funny. Galen's mom wearing the same concerned look he is. Can I lie? Should I lie? What if I'm invited over again, and they fix seafood because I lied about it just this once? Telling Galen my head hurts doesn't get me out of future seafood buffets. And telling him I'm not hungry would be pointless since my stomach keeps gurgling like an emptying drain. No, I can't lie. Not if I ever want to come back here. Which I do. I sigh and set the fork down. "I hate seafood," I tell him. Toraf's sudden cough startles me. The sound of him choking reminds me of a cat struggling with a hair ball. I train my eyes on Galen, who has stiffened to a near statue. Jeez, is this all his mom knows how to make? Or have I just shunned the Forza family's prize-winning recipe for grouper? "You...you mean you don't like this kind of fish, Emma?" Galen says diplomatically. I desperately want to nod, to say, "Yes, that's it, not this kind of fish"-but that doesn't get me out of eating the crabmeat-and-scallop mountain on my plate. I shake my head. "No. Not just this kind of fish. I hate it all. I can't eat any of it. Can hardly stand to smell it." Way to go for the jugular there, stupid! Couldn't I just say I don't care for it? Did I have to say I hate it? Hate even the smell of it? And why am I blushing? It's not a crime to gag on seafood. And for God's sakes, I won't eat anything that still has its eyeballs.

The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the "snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas.

The wooden ship objected with loud creaks as the heavy wind strained its sails to the limits, pushing it forwards through the waves. A rather petite vessel, it was the smallest she’d sailed. It was old and worn, too. Nora looked up at the yellowed sails fondly. It was a miracle that they’d lasted this long, cooperating with the buffeting winds without rest for many seasons now. And Nora and the ship had been through some strong gales together. Excellent craftsmanship, Nora thought and, as she often did, pondered the ship’s origins: who’d made it and what waters it’d sailed before she stole it. She’d been certain that the ship wouldn’t last long on the high seas, and that she’d soon have to find a replacement, but she’d been pleasantly surprised. Her ship might not cover vast distances in as short a time as the bigger, heavier sailing ships she was used to, but Nora could turn Naureen around or change direction in a matter of minutes. She could swiftly put distance between her and the ships she plundered. Sometimes, it seemed as if the ship responded to her thoughts, as if there was a weird invisible bond between the two of them. ‘Naureen. Us sailor gals must stick together,’ she said aloud, as if the ship could hear her. Nora always talked to her ship. Clearly a sign she’d been on the sea for too long, she mused. Naureen. Nora didn’t know who’d named the ship or what the name meant, but she thought it strangely fitting. It graced the bow of the ship, painted in beautiful calligraphy. Nora saw it whenever she was aboard another vessel, rummaging for furs or bones of extinct animals she could sell, or food. The sight of her ship always made her heart flutter with happiness. There was a time when Nora would steal the ships she plundered, if she liked them and was in the mood for a change. But not after she stole Naureen. Well, not stole, she corrected herself. When she’d come across the tiny ship, she’d found the salt-rimed corpse of the hollow-cheeked owner sprawled face down on the deck. He’d probably starved to death. His body had not been the first one Nora’d found drifting at sea, nor the last.

At this scale what you actually sense is a space of possibilities, of ethereal electrostatic pushes and pulls. The closest comparison we can make to this experience is a blindfolded tasting of unknown foods and flavors. There is a menu of such sensations here, unique flourishes lined up end to end. Here's an entity we call a carbon atom. Here are ones called oxygen, nitrogen, hydrogen. They're clumped together as other recognizable things, relatively simple molecules called nucleotides: adenine, thymine, guanine, cytosine, arrayed along a pair of sugar-phosphate rails that curve off into the distance in either direction. But what any of these look like is no longer entirely meaningful. What is meaningful is the "state" of these entities, their electromagnetic energies, their vibrations and rotations, their still-intangible patterns of presence. Walking among them you are buffeted by a multitude of calls and entreaties in the form of attractions and repulsions, yet this seemingly disordered cacophony is shot through with regularity and information.

two things I’ve never been able to refuse—free food and free books. Of

She stood with her back to the lively fire perking in the stone fireplace, feeling warm for the first time in hours, and she smelt the homemade soup and bread and watched the deadly weapon progress around the room. Clara and Myrna stood in line at the buffet table, balancing mugs of steaming French Canadian pea soup and plates with warm rolls from the boulangerie. Just ahead Nellie was piling food on to her plate.

Being poor in this country is like--like starving at an all-you-can-eat buffet. You can see all of this food piled high, but you can't have any of it. It's just out of reach. Like everything else. Jobs. Houses. The things you see in TV commercials. It's all a pipe dream for people like us. It's all window-shopping. The grocery stores, the malls, the car lots everywhere. It's all luxury, and people don't realize how lucky they are if they can afford any of it. We know, because we can't have any of it. No matter how hard we work, we'll never have money like the people at the top. We work just as hard as they do. Harder sometimes. But we'll never make the money they make. The system is broke.

If my mouth wasn't so small, I could fit all of the food in.

Life is a buffet of experience that so few people taste.

Dave and the others walked around the building. The building was surrounded by clumps of bushes and vines grew up its walls, but it looked like it had once had a lovely garden. When they reached the other side of the building, they saw a minecart track. It led from inside the building and then went off across the savanna, disappearing into the distance. The track seemed to lead right up to the huge white walls. The minecart track was twice as wide as they usually were. Suddenly an old music box embedded into one of the walls crackled into life, almost making Dave jump out of his skin. “Welcome to Redstone Land Station!” said a recorded voice. “You’re about to have the most fantastic vacation of your life, enjoying all the fun rides and experiences that our theme park has to offer. Ride on a rollercoaster! Stay at our luxury hotels! Chill out by our swimming pools! Or, if you’re feeling adventurous, why not join one of our tour groups and take a two-day horse ride to Bedrock City? This mysterious city has been abandoned for centuries. What kind of people used to live there? Nobody knows! But what we do know is that our Bedrock City tours are a fantastic deal — only forty emeralds per person, and kids get to go free! And if you’re feeling even more adventurous, you can take one of our tours to the Far Lands. Yes, beyond Bedrock City is one of the four edges of the world, a mysterious place where anything can happen! But I’m getting ahead of myself. For now, jump on the train and enjoy the leisurely ride to Redstone Land. The buffet carriage is at the back and is stocked with delicious food and drink! Terms and conditions apply. Redstone Land is not responsible for any injuries or loss of life experienced during one of our Bedrock City or Far Lands tours.” “Okay, that was weird,” said Carl. Suddenly the old music box spluttered into life once more and began to play the same message: “Welcome to Redstone Land Station! You’re about to have the most fantastic — “ WHAM! Carl slammed one of his golem fists into the music box, making it go POOF. A record fell out, and Carl picked it up and flung it across the savanna.

Mama, is that Aunt Eula’s chicken recipe?” Emily tore into a drumstick with enough fervor for both of them. “Sure is.” Her aunts had been up since before dawn cooking. The sweets table was piled with pies and sponge cake with fresh berries and Aunt Marline’s divinity fudge. She picked at her chicken, feeling her appetite improving with each bite of familiar cooking. “Can I have seconds, Mama?” “Of course. let me get some for you.” Alaine took Em’s plate to the buffet, still loaded with more food than an army could do away with. She chose a drumstick from the plate of chicken, then froze. “Now, Stella, it’s quaint,” Mrs. Mark Grafton, Pierce’s mother. Alaine stiffened. “They’ve done the best they can— and I think they rather expected us to enjoy a country luncheon.” “But chicken fricassee? For a wedding luncheon? Are they going to have us dance a reel next?” A woman younger than Mrs. Grafton, but bearing the same sharp dark eyes, tittered quietly. “I told Pierce they should have a fish course, at least. And a consommé. Of course I knew an aspic would be asking far too much.” “Pierce always did have an independent streak.” Stella said this as though it were a blight. “Marrying some country nobody when the Harris girls or Georgia Lawson would have—” “Not polite to speak of it now, dear,” Mrs. Grafton said with a tone that told Alaine it was only propriety keeping her from joining. Alaine seethed. Delphine wasn’t a nobody— she was better than any of these Perrysburg ninnies. “Pierce has his career to consider, that’s all I’m saying. She can’t go blundering about, mucking that up. After all, we stand to catch the ill effects of any mistakes she makes.” “I’ve advised Pierce how to handle himself, and he’ll make sure she knows her place. You needn’t concern yourself with your brother’s affairs.” Mrs. Grafton swept away in a wake of heady perfume, but not before Alaine heard her add in a sharp whisper, “He didn’t listen to me about marrying the girl, why do you think he’d listen about a fish course?” Neither Grafton woman had noticed Alaine; they were, Alaine presumed, well practiced in ignoring anything that didn’t benefit them specifically. Country nobody, indeed— Del would show them all up before Christmas. If the best chicken in the county wasn’t good enough for the Graftons, she would enjoy it double.


Try to remember, you’re not a hot rod. You don’t ever need to “fill ’er up.” The difference between feeling “satisfied” and feeling “full” after a meal is about 1,000 calories. Then, even worse, there are about 2,500 calories between feeling full and feeling “stuffed”! So if you go to town on that all-you-can-eat Chinese buffet, and leave the place feeling stuffed, you may have wolfed down as many as 4,000 unneeded calories. A typical reaction is to do some cardio the next day to “burn off those calories.” But to burn that many calories with cardio would require, for example, jogging nonstop for 20 hours. The problem is not burning calories, which is done even while you sleep, but that we cram too many calories into our mouth. Get into the habit of eating until you are no longer hungry, not until you are completely stuffed. Remember, if you follow my advice, you’ll be eating again in 2.5 – 3.5 hours. Take your time, chew your food, and relax. It takes 15 – 20 minutes for the body to register how full it actually is. Eating fast and furious can be a hard habit to break. But you’ll very quickly notice improved energy and well-being once you make the change to frequent, smaller meals.

Now, I famously hate salad bars. I don’t like buffets (unless I’m standing on the serving side: buffets are like free money for cost-conscious chefs). When I see food sitting out, exposed to the elements, I see food dying. I see a big open petri dish that every passing serial sneezer can feel free to drool on and fondle with spittle-flecked fingers. I see food not held at ideal temperature, food rotated (or not) by person or persons unknown, left to fester in the open air unprotected from the passing fancies of the general public.

The all-you-can-eat buffet is the food equivalent of gambling. And like all other forms of institutional gambling, it’s rigged for the house.

A sapient cat looking at humanity's salad garden buffet designed by God would not be seen as so much a paradise if the divine is seen as giving this to intelligent cats. It would be seen as quite the opposite. Since cats use plants as emetics and also lack the ability to taste sweet, Eden would be a rather hellish place. It would be a place where God might send a cat to punish the feline. This is because fruits and vegetation to eat would be a place to eat bland foods that cause one to vomit. It would hardly be a beneficial place for cats if this was a place of divine refuge where death did not exist. Again the immortal state would place cats in a rather hellish environment.

How many times had we driven through empty Sunday streets of Hampton while listening to 'Piano Man,' our stomachs leaden with buffet food, queasy from Mom's cigarette smoke? We passed an abandoned tanning salon, its windows boarded up, crude palm trees painted on its walls. A bloated sun smiled demonically from its dead neon sign. 'Everything is beautiful,' Mom said.

Virgin Food Orgy A rich friend of mine, Richard Branson, sent me an invitation to his book launch party. The invite read, 'Come to our Virgin Food Orgy. Treat yourself to our $100,000 buffet of exotic and erotic treats.' I came to the party, stuffed $1000 of caviar into a dozen condoms and swallowed them like a Colombian drug mule. Great fucking party!

She finished with the draft and sauntered—Lorraine never walked, she sauntered—toward the corner of the bar where they kept the good stuff. Broome spun around on the stool. There was a line at the buffet. An actual line for the food. On the stage a girl danced with the enthusiasm of a coma patient. The old Neil Diamond classic “Girl, You’ll Be a Woman Soon” played through the speaker system. Lorraine

Breakfast sounds like a great idea though. "I want waffles." "I know you do," he says, pulling the covers off of me. "And an omelet." He extends a hand to pull me from the bed. "Bacon too," I add. "I want all the food, actually." "We'll order four breakfasts and pretend people are joining us." "Are you teasing me?" I'm detecting a smirk on his face. "Never. We'll go to the buffet at Lacroix. They have all the food, I promise." A buffet? Hell, yes. I bounce out of bed and dash past Luke for the shower.

Dear sweet Grace," Meg began, "men are like a buffet. There are all sorts of different 'flavors,' if you will, for you to sample. Exotic, spicy, foreign, sweet. However, you tend to keep going to the comfort food section of the buffet. How many times can you eat fried chicken before it make you sick?

Caroline has laid out a beautiful spread, which is a combination of some of my favorite things that she has cooked, and traditional Sikh wedding dishes provided by Jag's friends. There is a whole roasted beef tenderloin, sliced up with beautiful brioche rolls for those who want to make sandwiches, crispy brussels sprouts, potato gratin, and tomato pudding from Gemma's journal. The savory pudding was one of the dishes from Martha's wedding, which gave me the idea for this insanity to begin with, so it seemed appropriate. I actually think Gemma would strongly approve of this whole thing. And she certainly would have appreciated the exoticism of the wonderful Indian vegetarian dishes, lentils, fried pakoras, and a spicy chickpea stew. From what I can tell, Gemma was thrilled anytime she could get introduced in a completely new cuisine, whether it was the Polish stonemason introducing her to pierogi and borsht, or the Chinese laundress bringing her tender dumplings, or the German butcher sharing his recipe for sauerbraten. She loved to experiment in the kitchen, and the Rabins encouraged her, gifting her cookbooks and letting her surprise them with new delicacies. Her favorite was 'With a Saucepan Over the Sea: Quaint and Delicious Recipes from the Kitchens of Foreign Countries,' a book of recipes from around the world that Gemma seemed to refer to frequently, enjoying most when she could alter one of the recipes to better fit the palate of the Rabins. Mrs. Rabin taught her all of the traditional Jewish dishes they needed for holiday celebrations, and was, by Gemma's account, a superlative cook in her own right. Off to the side of the buffet is a lovely dessert table, swagged with white linen and topped with a small wedding cake, surrounded by dishes of fried dough balls soaked in rosewater syrup and decorated with pistachios and rose petals, and other Indian sweets.

It was ten A.M., but the place still had a few pathetic customers and even more pathetic dancers. One staff member set up the always-popular, all-you-can-eat (“food only”—ha-ha) buffet, mixing congealed food trays from Lord knows how many days ago. It would be trite to note that the buffet was a salmonella outbreak waiting to happen, but sometimes trite is the only sock in the drawer. Rudy

The dining room was empty, though a small buffet of food had been laid out for them.

After the buffet dinner of seafood gumbo, snow crab claws, oysters Bienville, crawfish étouffée, and creole jambalaya

The autism buffet serves each person a different plate.

One of the buffet tables was laden with assorted muffins, scones, bagels, and croissants accompanied by butter, cream cheese, and flavored jams. There was a create-your-own-omelet station and platters of maple sausage, crispy bacon, and hash browns. Quiche lorraine and brioche French toast with mixed berry compote and whipped cream rounded out the breakfast part of the buffet. For those who preferred something other than morning food, there was a second table featuring mixed green salad with pomegranate vinaigrette, grilled salmon, chicken picante, roasted vegetables, rice pilaf, a craving of roast beef, lobster Newburg, and shrimp scampi.

The caterer would like to use your sideboard buffet for the skull platters, raven plates, and broomstick-style forks. The florist will provide a bouquet of black roses. The cauldron punch and batwing cups will go on the dining room table." "Menu?" Amelia requested. "We'd discussed finger food last week. What did you finally decide?" Grace ticked off the items. "All the food is easy to eat while standing," she assured Amelia. "Chicken-witch fingers, miniature goblin burgers, chocolate crescent witch hats, ghost sugar cookies, pumpkin Bundt cake, sliced caramel apples, small popcorn balls, and a big bowl of candy corn.

Number one is Cheesecake Factory, obviously. Number two is the Wegmans hot food buffet.

CARAMELIZED ONION AND ANCHOVY FLATBREAD Pissaladière This is a classic at Provençal buffets and apéritifs. It may be the perfect food: sweet, salty, doughy, and portable--- who could ask for anything more?

Undecided' sounds terrible; I hate uncertainty. This doesn't feel like drifitng aimlessly to me though, because I have a solid plan. It just happens to be a plan to try everything, like a big ol' college buffet. One helping of Anthropology of Food, one side of Introduction to Oceanography, one spoonful of History of Opera... I think it's more like 'overdecided'.

A buffet with a mix of Indian and Italian food beckons. It's like a fever dream from the bonkers corners of my recipe-obsessed mind--- samosas stuffed with zucchini blossoms and creamy ricotta; chapatis with tomato and mint chutneys made with local produce; artichoke pakoras topped with cilantro and ginger; local truffle panipuris, and even more truffles on the creamy turmeric lentils. There's a chef slicing a porchetta that's been rolled up with cardamom, cumin, black pepper, amchur, and coriander. The air is spiced and herbaceous, and I dive in the moment I see others partaking.

The feast is family-style, of course. Every six-person section of the table has its own set of identical dishes: garlicky roasted chicken with potatoes, a platter of fat sausages and peppers, rigatoni with a spicy meat sauce, linguine al olio, braised broccoli rabe, and shrimp scampi. This is on top of the endless parade of appetizers that everyone has been wolfing down all afternoon: antipasto platters piled with cheeses and charcuterie, fried arancini, hot spinach and artichoke dip, meatball sliders. I can't begin to know how anyone will touch the insane dessert buffet... I counted twelve different types of cookies, freshly stuffed cannoli, zeppole, pizzelles, a huge vat of tiramisu, and my favorite, Teresa's mom's lobster tails, sort of a crispy, zillion-layered pastry cone filled with chocolate custard and whipped cream.

Gus was just about finished with the chutney for the salmon cakes when Carmen leaned in. "Let's experiment," she whispered, as Porter cued them back on air. "Gus and I were just talking and we've decided to mix it up a bit," Carmen said to the camera while Gus used all her energies to prevent a scowl from forming. With a flick of the wrist, Carmen had ramped up the seasonings- a little more cilantro, some cayenne, and finally a touch of mint- and then put a clean spoon in to taste. But instead of bringing it to her mouth, she held it out to Gus. "Mmmm," said Gus, in a practiced voice, not actually paying attention. Tasting the food, after all, was the money shot in the world of food television. Then she actually felt the flavors hit her tongue: the heat of the cayenne, the fresh bite of the mint. "This is divine," she exclaimed spontaneously. And, like a stampede of seven-year-olds waiting for goodies at a birthday party, Troy, Aimee, and Sabrina rushed over immediately. "Let me try!" "Oh, this is delicious!" "I chopped the fruit that went into this, you know. I did it." Although the plating was a little- okay, a lot- sloppy, the group had set out a buffet of salmon cakes, fries, and Kobe beef sliders on toasty rolls by the end of the program.

I'm not tootin' my own horn or anything, but I gotta say the buffet we set up on my dining room table with a blue-checkered cloth and some fresh daisies couldn't have looked more beautiful. Used my large, glazed, tobacco-spit pottery dish for the casserole, and with the crusty, buttered bread crumb topping, it was appetizing enough to be photographed for a food magazine. For the grits, I'd decided to sprinkle extra Parmesan over the top, so they were not only soft and creamy inside but a crispy golden brown outside. The congealed salad I fixed in a glass mold the shape of a pinecone, so when I turned it out on a plain white platter lined with leaves of romaine, the peaches and pecans could be clearly seen suspended in the lemony aspic in an interesting design. This time my hot buttermilk biscuits were as high and fluffy as Mama's, and next to the cloth-lined straw basket I had a big slab of the sweetest local country butter in the state of Texas, which I buy every weekend at the farmers' market out off Eldridge Parkway. We transferred Rosemary's yummy cake to the cut-crystal plate with tiny legs I remember my grandmamma using for birthday parties, and to tell the truth, I wondered how in hell I was gonna get through that lunch without cuttin' myself more than just a sliver of that mouthwatering caramel layer cake.

At first, I planned to do just a big pot of son-of-a-bitch stew with coleslaw and cornbread, but when I thought about dogs running around the house and thirteen people trying to deal with bowls of soupy stew sloshing all over the place, I realized the idea was stupid. Then I remembered an extra turkey breast in the fridge I'd roasted as backup for a bank cocktail buffet but didn't need, as well as half a baked ham shank I'd kept to make sandwiches and nibble on. Wham! It dawned on me: a sumptuous turkey and ham casserole with mushrooms and cheese and water chestnuts and sherry. The perfect bereavement dish. And with that I could do my baked cheese grits, and my congealed pickled peach and pecan salad, and some buttermilk biscuits, and maybe a simple bowl of ambrosia and some cookies. Everything but the grits and biscuits done in advance, easy to serve and eat, no mess, and who doesn't love a great casserole and grits and congealed salad?

Dear Brace Face, Did I get your name right? Or was it Zipper Mouth? Maybe it was STUMP GRINDER! Sorry, sweetie. I’m so forgetful sometimes! Anyway, having braces isn’t all that bad. Let’s look at the pros and cons, shall we? PROS: #1: You can get a job at the Olive Garden restaurant grating cheese with your teeth! #2: Your mouth also multitasks as a paper shredder and chain saw! #3: With all the food you’re going to have stuck in your braces, you’ll have yourself a portable, FREE all-you-can-eat buffet! CONS: #1: People will follow you around to get a better cell phone signal. #2: A boyfriend with braces could become the kiss of death, literally. If your braces lock up during a smooch, you’ll both have to go to the orthodontist together to get it surgically terminated! #3: On a very clear day, you can pick up interstellar signals from ALIENS on Mars! Wait a second!! ALL of those sound like CONS, don’t they? Oh well! Too bad for you! Thank goodness I’ve ALWAYS had perfectly straight pearly whites! YAY ME !! —Miss Know-It-All

#3: With all the food you’re going to have stuck in your braces, you’ll have yourself a portable, FREE all-you-can-eat buffet!

The law gave me an entirely new vocabulary, a language that non-lawyers derisively referred to as "legalese." Unlike the basic building blocks- the day-to-day words- that got me from the subway to the office and back, the words of my legal vocabulary, more often than not, triggered flavors that I had experienced after leaving Boiling Springs, flavors that I had chosen for myself, derived from foods that were never contained within the boxes and the cans of DeAnne's kitchen. Subpoenakiwifruit. InjunctionCamembert. Infringementlobster. Jurisdictionfreshgreenbeans. Appellantsourdoughbread. ArbitrationGuinness. Unconstitutionalasparagus. ExculpatoryNutella. I could go on and on, and I did. Every day I was paid an astonishing amount of money to shuffle these words around on paper and, better yet, to say them aloud. At my yearly reviews, the partners I worked for commented that they had never seen a young lawyer so visibly invigorated by her work. One of the many reasons I was on track to make partner, I thought. There were, of course, the rare and disconnecting exceptions. Some legal words reached back to the Dark Ages of my childhood and to the stunted diet that informed my earlier words. "Mitigating," for example, brought with it the unmistakable taste of elementary school cafeteria pizzas: rectangles of frozen dough topped with a ketchup-like sauce, the hard crumbled meat of some unidentifiable animal, and grated "cheese" that didn't melt when heated but instead retained the pattern of a badly crocheted coverlet. I had actually looked forward to the days when these rectangles were on the lunch menu, slapped onto my tray by the lunch ladies in hairnets and comfortable shoes. Those pizzas (even the word itself was pure exuberance with the two z's and the sound of satisfaction at the end... ah!) were evocative of some greater, more interesting locale, though how and where none of us at Boiling Springs Elementary circa 1975 were quite sure. We all knew what hamburgers and hot dogs were supposed to look and taste like, and we knew that the school cafeteria served us a second-rate version of these foods. Few of us students knew what a pizza was supposed to be. Kelly claimed that it was usually very big and round in shape, but both of these characteristics seemed highly improbable to me. By the time we were in middle school, a Pizza Inn had opened up along the feeder road to I-85. The Pizza Inn may or may not have been the first national chain of pizzerias to offer a weekly all-you-can-eat buffet. To the folks of the greater Boiling Springs-Shelby area, this was an idea that would expand their waistlines, if not their horizons. A Sizzler would later open next to the Pizza Inn (feeder road took on a new connotation), and it would offer the Holy Grail of all-you-can-eat buffets: steaks, baked potatoes, and, for the ladies, a salad bar complete with exotic fixings such as canned chickpeas and a tangle of slightly bruised alfalfa sprouts. Along with "mitigating," these were some of the other legal words that also transported me back in time: Egressredvelvetcake. PerpetuityFrenchsaladdressing. Compensatoryboiledpeanuts. ProbateReese'speanutbuttercup. FiduciaryCheerwine. AmortizationOreocookie.

Here is what I don’t understand at all. For the life of me, I can’t comprehend why any black man with even a lick of sense would have the slightest bit of interest in time travel. Going backward in time? A black man? You have got to be out of your mind. “Why are you laughing? This is serious business. I am telling you the truth now. You give a white man a time machine and he’s gonna think about going on vacation! He’ll think it might be fun to go check out the 1960s, or ancient Rome, or something. He will jump in that time machine, and start twisting dials, and he will have himself a grand old time. He’ll fit in just about anywhere! But can you imagine some crazy black man doing that? Some Carlton Banks–looking jackass strolling up to this time machine with a sweater tied around his neck, toting a picnic basket, thinking this shit is a joke? Next thing Carlton knows, he’s on the Middle Passage! Hundreds of men chained in the hold of a ship, constant wailing and moaning. The guy on one side of him just died two hours ago; the guy on his other side is saying, ‘When I had land beneath my feet I was a prince. Now I am at sea, and I am less than a maggot. When I am taken up to the deck for food and fresh air, I will throw myself over the side, and I will sink beneath the waves. When my feet touch the ocean floor I will become a prince once more.’ Carlton is all shackled up and ready to shit himself, and he’s going, ‘Oh dear me, the conditions of this cruise are most intolerable! Where is the all-you-care-to-eat buffet? Where is the family-friendly stand-up comic? Rest assured I will be writing a stern letter to the proprietors as soon as this is over.’ Hell with that. “I’m telling you, Terence: time travel is something only a white man would think is a good idea, and he is welcome to it, as far as I’m concerned.

drizzled over it and a garnish. And “garnish” is just a fancy name for a plain old piece of parsley. So, to save money, Brianna and I decided to cook a romantic candlelit dinner for Mom and Dad as an anniversary surprise. We took a big bucket and a net to the pond at the park and hunted down some fresh frog legs and snails. It was MY brilliant idea to make it an all-you-can-eat buffet, since we were basically getting the food for FREE. CHEF NIKKI AND HER ASSISTANT PREPARE A TASTY GOURMET DINNER OF FROG LEGS AND SNAILS Trying to prepare a gourmet dinner was definitely a lot harder than I thought it would be. The frogs kept jumping out of

Dreams are a buffet for our sensuality.

Dreams are life! I regard them as food for our sensuality. In fact, they are the buffet "all-you-can-eat" for ultimate soul pleasure and life fulfillment.

Mariko had given her notorious sweet tooth full rein. Lex stared at the table of food and could already feel the sugar eating cavities into her enamel. Banana nut bread, sesame-crusted Chinese doughnuts, almond cookies, fruit cocktail and almond custard, steamed egg cake, even honey walnut prawns. On the non-Asian side was rum cake, blueberry pecan muffins, strawberry almond rolls, and croissants.

A self-serve buffet had been set up with every quiche and tarte salée one could imagine, like a beautiful pissaladière made with onions, shiny black olives, and slippery anchovies, or the one with tomato, honey, and goat cheese.

For the life of me, I can’t comprehend why any black man with even a lick of sense would have the slightest bit of interest in time travel. Going backward in time? A black man? You have got to be out of your mind. “Why are you laughing? This is serious business. I am telling you the truth now. You give a white man a time machine and he’s gonna think about going on vacation! He’ll think it might be fun to go check out the 1960s, or ancient Rome, or something. He will jump in that time machine, and start twisting dials, and he will have himself a grand old time. He’ll fit in just about anywhere! But can you imagine some crazy black man doing that? Some Carlton Banks–looking jackass strolling up to this time machine with a sweater tied around his neck, toting a picnic basket, thinking this shit is a joke? Next thing Carlton knows, he’s on the Middle Passage! Hundreds of men chained in the hold of a ship, constant wailing and moaning. The guy on one side of him just died two hours ago; the guy on his other side is saying, ‘When I had land beneath my feet I was a prince. Now I am at sea, and I am less than a maggot. When I am taken up to the deck for food and fresh air, I will throw myself over the side, and I will sink beneath the waves. When my feet touch the ocean floor I will become a prince once more.’ Carlton is all shackled up and ready to shit himself, and he’s going, ‘Oh dear me, the conditions of this cruise are most intolerable! Where is the all-you-care-to-eat buffet? Where is the family-friendly stand-up comic? Rest assured I will be writing a stern letter to the proprietors as soon as this is over.’ Hell with that.

The golden rules of eating from the unlimited food buffet: 1. Eat the hot food, as it is the least likely to food poison you. 2. Avoid the cold food, as it may have bacterial contamination. 3. Wash your hands after eating, as they may have bacterial contamination from the handles of the food ladles.

After the epic Exxon Valdez oil spill off the coast of Alaska in 1989, the company set out to catch and investigate every screw-up, however small. It walked away from a large drilling project in the Gulf of Mexico because, unlike BP, it decided drilling there was too risky. Safety is now such a part of the corporate DNA that every buffet laid out for company events comes with signs warning not to consume the food after two hours. In its cafeterias, the kitchen staff monitor the temperature of their salad dressings. Every time an error occurs at an ExxonMobil facility, the first instinct of the company is to learn from it rather than punish those involved. Employees talk about the “gift” of the near miss. Glenn Murray, a staffer for nearly three decades, was part of the Valdez cleanup. Today, as head of safety at the company, he believes no blunder is too small to ignore. “Every near miss,” he says, “has something to teach us, if we just take the time to investigate it.” Like the RAF and Toyota, ExxonMobil encourages even the most junior employee to speak up when something goes wrong.

She’s a buffet of crazy. The all-you-can-eat for under eight bucks kind where you walk away with food poisoning and your identity stolen.

Berkshire Hathaway Public Holdings April 4, 2012 Company Holding Value Stake The Coca-Cola Company (KO) $14.69 billion 8.8% International Business Machines (IBM) $13.17 billion 5.4% Wells Fargo (WFC) $12.99 billion 13.0% American Express (AXP) $8.69 billion 2.8% Proctor & Gamble $5.16 billion 2.8% Kraft Foods $3.32 billion 4.9% Wal-Mart Stores $2.36 billion 1.1% ConocoPhillips $2.22 billion 2.3% U.S. Bancorp $2.16 billion 2.3% Johnson & Johnson $1.90 billion 1.1% Moody’s Corp $1.20 billion 12.8% DIRECTV $995 million 2.9% Washington Post Co. $645 million 22.4% M&T Bank Corp $465 million 4.3% Costco Wholesale Corp $386 million 1.0% Visa Inc. $341 million 0.35% Intel Corp. $321 million 0.23% CVS Caremark $315 million 0.55% USG Corp $283 million 16.2% General Dynamics $281 million 1.1% DaVita Inc. $233 million 2.9% Dollar General $210 million 1.3% Torchmark $208 million 4.2% MasterCard Inc. $174 million 0.3% Verisk Analytics $162 million 1.9% General Electric $153 million 0.07% Sanofi SA $153 million 0.15% Liberty Media $149 million 1.4% United Parcel Service $114 million 0.15% GlaxoSmithKline $68 million 0.06% Bank of New York Mellon $43 million 0.15% Ingersoll Rand $26 million 0.2% Gannett $26 million 0.73% Source: CNBC, Warren Buffet Watch.

Did she think friendship was like a food buffet? That you could choose which parts of someone you liked and wanted to keep, and ignore the rest? I’d never done that with her. I couldn’t understand why she’d done it with me. “I refuse to live in this world and not believe in magic. That’s too depressing. If that’s what you’re waiting for, Tabitha, for me to give up, then you’re going to be waiting for a very long time.