Buffet Table Quotes

He wondered if there was a rule that you had to love all of someone, or whether you could pick out only the best parts, like piling your plate full of desserts at a buffet table and leaving the vegetables to go cold in their little metal bins.

But…but you can’t treat religion as a sort of buffet, can you? I mean, you can’t say yes please, I’ll have some of the Celestial Paradise and a helping of the Divine Plan but go easy on the kneeling and none of the Prohibition of Images, they give me wind. Its table d´hôte or nothing, otherwise…well, it would be silly.

I swung back my leg to kick the buffet table, but I caught myself, stopping. It was, like, expensive, and an antique and shit, so…

I had lunch at a buffet with Zoe without telling you. It wasn’t the first time and it won’t be the last time so get over it.” -Marybeth A loud gasp drew everyone’s attention to the other end of the table where Trevor stood, looking absolutely furious. “She told me that she was running errands!” -Trevor

There was music from my neighbor's house through the summer nights. In his blue gardens men and girls came and went like moths among the whisperings and the champagne and the stars. At high tide in the afternoon I watched his guests diving from the tower of his raft, or taking the sun on the hot sand of his beach while his two motor-boats slit the waters of the Sound, drawing aquaplanes over cataracts of foam. On week-ends his Rolls-Royce became an omnibus, bearing parties to and from the city between nine in the morning and long past midnight, while his station wagon scampered like a brisk yellow bug to meet all trains. And on Mondays eight servants, including an extra gardener, toiled all day with mops and scrubbing-brushes and hammers and garden-shears, repairing the ravages of the night before. Every Friday five crates of oranges and lemons arrived from a fruiterer in New York--every Monday these same oranges and lemons left his back door in a pyramid of pulpless halves. There was a machine in the kitchen which could extract the juice of two hundred oranges in half an hour if a little button was pressed two hundred times by a butler's thumb. At least once a fortnight a corps of caterers came down with several hundred feet of canvas and enough colored lights to make a Christmas tree of Gatsby's enormous garden. On buffet tables, garnished with glistening hors-d'oeuvre, spiced baked hams crowded against salads of harlequin designs and pastry pigs and turkeys bewitched to a dark gold. In the main hall a bar with a real brass rail was set up, and stocked with gins and liquors and with cordials so long forgotten that most of his female guests were too young to know one from another. By seven o'clock the orchestra has arrived, no thin five-piece affair, but a whole pitful of oboes and trombones and saxophones and viols and cornets and piccolos, and low and high drums. The last swimmers have come in from the beach now and are dressing up-stairs; the cars from New York are parked five deep in the drive, and already the halls and salons and verandas are gaudy with primary colors, and hair shorn in strange new ways, and shawls beyond the dreams of Castile. The bar is in full swing, and floating rounds of cocktails permeate the garden outside, until the air is alive with chatter and laughter, and casual innuendo and introductions forgotten on the spot, and enthusiastic meetings between women who never knew each other's names. The lights grow brighter as the earth lurches away from the sun, and now the orchestra is playing yellow cocktail music, and the opera of voices pitches a key higher. Laughter is easier minute by minute, spilled with prodigality, tipped out at a cheerful word. The groups change more swiftly, swell with new arrivals, dissolve and form in the same breath; already there are wanderers, confident girls who weave here and there among the stouter and more stable, become for a sharp, joyous moment the centre of a group, and then, excited with triumph, glide on through the sea-change of faces and voices and color under the constantly changing light. Suddenly one of the gypsies, in trembling opal, seizes a cocktail out of the air, dumps it down for courage and, moving her hands like Frisco, dances out alone on the canvas platform. A momentary hush; the orchestra leader varies his rhythm obligingly for her, and there is a burst of chatter as the erroneous news goes around that she is Gilda Gray's understudy from the FOLLIES. The party has begun.

He wondered if there was a rule that you had to love all of someone, or whether you could pick out only the best parts, like piling your plate full of desserts at a buffet table and leaving the vegetables to go cold in their little metal bins.

It was terrible enough that the Twice Lucky had been shamed, that the restaurant’s kitchen had harbored jade thieves, but for the two boys to be publicly slain right next to the buffet dessert table—no business could survive the stain of such bad luck.

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.

The cake sitting on the dining room buffet table was wide and three layers tall. There was a fondant topper shaped like a branch, and from that branch draped candy strings of Spanish moss, flowing down the side of the cake like a veil. Bey kept looking over it. Why did Lisette make it so large? They were going to be eating cake for weeks.

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.

was only once they accepted these two realities that Greg and Emily found a way to break their stalemate. Instead of focusing on the number of dinner parties they’d give, they started talking about the format of the parties. Instead of seating everyone around a big table, which would require the kind of all-hands conversational multitasking Emily dislikes so much, why not serve dinner buffet style, with people eating in small, casual conversational groupings

What's Toraf's favorite color?" She shrugs. "Whatever I tell him it is." I raise a brow at her. "Don't know, huh?" She crosses her arms. "Who cares anyway? We're not painting his toenails." "I think what's she's trying to say, honey bunches, is that maybe you should paint your nails his favorite color, to show him you're thinking about him," Rachel says, seasoning her words with tact. Rayna sets her chin. "Emma doesn't paint her nails Galen's favorite color." Startled that Galen has a favorite color and I don't know it, I say, "Uh, well, he doesn't like nail polish." That is to say, he's never mentioned it before. When a brilliant smile lights up her whole face, I know I've been busted. "You don't know his favorite color!" she says, actually pointing at me. "Yes, I do," I say, searching Rachel's face for the answer. She shrugs. Rayna's smirk is the epitome of I know something you don't know. Smacking it off her face is my first reflex, but I hold back, as I always do, because of the kiss I shared with Toraf and the way it hurt her. Sometimes I catch her looking at me with that same expression she had on the beach, and I feel like fungus, even though she deserved it at the time. Refusing to fold, I eye the buffet of nail polish scattered before me. Letting my fingers roam over the bottles, I shop the paints, hoping one of them stands out to me. To save my life, I can't think of any one color he wears more often. He doesn't have a favorite sport, so team colors are a no-go. Rachel picked his cars for him, so that's no help either. Biting my lip, I decide on an ocean blue. "Emma! Now I'm just ashamed of myself," he says from the doorway. "How could you not know my favorite color?" Startled, I drop the bottle back on the table. Since he's back so soon, I have to assume he didn't find what or who he wanted-and that he didn't hunt them for very long. Toraf materializes behind him, but Galen's shoulders are too broad to allow them both to stand in the doorway. Clearing my throat, I say, "I was just moving that bottle to get to the color I wanted." Rayna is all but doing a victory dance with her eyes. "Which is?" she asks, full of vicious glee. Toraf pushes past Galen and plops down next to his tiny mate. She leans into him, eager for his kiss. "I missed you," she whispers. "Not as much as I missed you," he tells her. Galen and I exchange eye rolls as he walks around to prop himself on the table beside me, his wet shorts making a butt-shaped puddle on the expensive wood. "Go ahead, angelfish," he says, nodding toward the pile of polish. If he's trying to give me a clue, he sucks at it. "Go" could mean green, I guess. "Ahead" could mean...I have no idea what that could mean. And angelfish come in all sorts of colors. Deciding he didn't encode any messages for me, I sigh and push away from the table to stand. "I don't know. We've never talked about it before." Rayna slaps her knee in triumph. "Ha!" Before I can pass by him, Galen grabs my wrist and pulls me to him, corralling me between his legs. Crushing his mouth to mine, he moves his hand to the small of my back and presses me into him. Since he's still shirtless and I'm in my bikini, there's a lot of bare flesh touching, which is a little more intimate than I'm used to with an audience. Still, the fire sears through me, scorching a path to the furthest, deepest parts of me. It takes every bit of grit I have not to wrap my arms around his neck. Gently, I push my hands against his chest to end the kiss, which is something I never thought I'd do. Giving him a look that I hope conveys "inappropriate," I step back. I've spent enough time in their company to know without looking that Rayna's eyes are bugging out of their sockets and Toraf is grinning like a nutcracker doll. With any luck, Rachel didn't even see the kiss. Stealing a peek at her, she meets my gaze with openmouthed shock. Okay, it looked as bad as I thought it did.

Mom once snuck me into a casino. We were going on vacation to Crater Lake and we stopped at a resort on an Indian reservation for the buffet lunch. Mom decided to do a bit of gambling, and I went with her while Dad stayed with Teddy, who was napping in his stroller. Mom sat down at the dollar blackjack tables. The dealer looked at me, then at Mom, who returned his mildly suspicious glance with a look sharp enough to cut diamonds followed by a smile more brilliant that any gem. The dealer sheepishly smiled back and didn’t say a word. I watched Mom play, mesmerized. It seemed like we were in there for fifteen minutes but then Dad and Teddy came in search of us, both of them grumpy. It turned out we’d been there for over an hour. The ICU is like that.

I’m sipping cranberry-and-ginger-ale punch and talking to Aunt D. about her divorce when Peter Kavinsky walks in wearing a hunter-green sweater with a button-down shirt underneath, carrying a Christmas tin. I almost choke on my punch. Kitty spots him when I do. “You came!” she cries. She runs right into his arms, and he puts down the cookie tin and picks her up and throws her around. When he sets her down, she takes him by the hand and over to the buffet table, where I’m busying myself rearranging the cookie plate. “Look what Peter brought,” she says, pushing him forward. He hands me the cookie tin. “Here. Fruitcake cookies my mom made.” “What are you doing here?” I whisper accusingly. “The kid invited me.” He jerks his head toward Kitty, who has conveniently run back over to the puppy. Josh is standing up now, looking over at us with a frown on his face. “We need to talk.” So now he wants to talk. Well, too late. “We don’t have anything to talk about.” Peter takes me by the elbow and I try to shake him off, but he won’t let go. He steers me into the kitchen. “I want you to make up an excuse to Kitty and leave,” I say. “And you can take your fruitcake cookies with you.” “First tell me why you’re so pissed at me.” “Because!” I burst out. “Everyone is saying how we had sex in the hot tub and I’m a slut and you don’t even care!” “I told the guys we didn’t!” “Did you? Did you tell them that all we did was kiss and that’s all we’ve ever done?” Peter hesitates, and I go on. “Or did you say, ‘Guys, we didn’t have sex in the hot tub,’ wink wink, nudge nudge.

I like to cook for 2, or for 4 or 6 at the most 8 people. Beyond that you get into quantity cooking and that is just not my field at all. The last time we had 12 for a sit-down dinner and I did all the cooking, and Paul and I did all the setting up, serving, and washing up afterwards, I said never again. I’ll do a buffet, but I don’t consider that civilized dining; it is feeding, and I like to sit down at a well-set table.

Tell me the story," said Fenchurch firmly. "You arrived at the station." "I was about twenty minutes early. I'd got the time of the train wrong." "Get on with it." Fenchurch laughed. "So I bought a newspaper, to do the crossword, and went to the buffet to get a cup of coffee." "You do the crossword?" "Yes." "Which one?" "The Guardian usually." "I think it tries to be too cute. I prefer The Times. Did you solve it?" "What?" "The crossword in the Guardian." "I haven't had a chance to look at it yet," said Arthur, "I'm still trying to buy the coffee." "All right then. Buy the coffee." "I'm buying it. I am also," said Arthur, "buying some biscuits." "What sort?" "Rich Tea." "Good Choice." "I like them. Laden with all these new possessions, I go and sit at a table. And don't ask me what the table was like because this was some time ago and I can't remember. It was probably round." "All right." "So let me give you the layout. Me sitting at the table. On my left, the newspaper. On my right, the cup of coffee. In the middle of the table, the packet of biscuits." "I see it perfectly." "What you don't see," said Arthur, "because I haven't mentioned him yet, is the guy sitting at the table already. He is sitting there opposite me." "What's he look like?" "Perfectly ordinary. Briefcase. Business suit. He didn't look," said Arthur, "as if he was about to do anything weird." "Ah. I know the type. What did he do?" "He did this. He leaned across the table, picked up the packet of biscuits, tore it open, took one out, and..." "What?" "Ate it." "What?" "He ate it." Fenchurch looked at him in astonishment. "What on earth did you do?" "Well, in the circumstances I did what any red-blooded Englishman would do. I was compelled," said Arthur, "to ignore it." "What? Why?" "Well, it's not the sort of thing you're trained for is it? I searched my soul, and discovered that there was nothing anywhere in my upbringing, experience or even primal instincts to tell me how to react to someone who has quite simply, calmly, sitting right there in front of me, stolen one of my biscuits." "Well, you could..." Fenchurch thought about it. "I must say I'm not sure what I would have done either. So what happened?" "I stared furiously at the crossword," said Arthur. "Couldn't do a single clue, took a sip of coffee, it was too hot to drink, so there was nothing for it. I braced myself. I took a biscuit, trying very hard not to notice," he added, "that the packet was already mysteriously open..." "But you're fighting back, taking a tough line." "After my fashion, yes. I ate a biscuit. I ate it very deliberately and visibly, so that he would have no doubt as to what it was I was doing. When I eat a biscuit," Arthur said, "it stays eaten." "So what did he do?" "Took another one. Honestly," insisted Arthur, "this is exactly what happened. He took another biscuit, he ate it. Clear as daylight. Certain as we are sitting on the ground." Fenchurch stirred uncomfortably. "And the problem was," said Arthur, "that having not said anything the first time, it was somehow even more difficult to broach the subject a second time around. What do you say? "Excuse me...I couldn't help noticing, er..." Doesn't work. No, I ignored it with, if anything, even more vigor than previously." "My man..." "Stared at the crossword, again, still couldn't budge a bit of it, so showing some of the spirit that Henry V did on St. Crispin's Day..." "What?" "I went into the breach again. I took," said Arthur, "another biscuit. And for an instant our eyes met." "Like this?" "Yes, well, no, not quite like that. But they met. Just for an instant. And we both looked away. But I am here to tell you," said Arthur, "that there was a little electricity in the air. There was a little tension building up over the table. At about this time." "I can imagine.

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.

The girls walked into the long, empty hall, which sent out hollow echoes when the visitors spoke. From there Mr. March led them to the music room. The only furniture in it was an old-fashioned piano with yellowed keys and a thread-bare chair in front of it. Several other rooms on the first floor were empty and dismal. Heavy silken draperies, once beautiful, but now faded and worn, hung at some of the windows. The dining room still had its walnut table, chairs, and buffet, but a built-in corner cupboard was bare. “I sold the fine old glass and china that used to be in there,” Mr. March said to Nancy in a strained voice.

Sis rolls her eyes and leads the elderly lady over to the S-shaped tables crammed with silver trays of ham biscuits, pickled shrimp, stuffed mushrooms, venison pate, fruit and cheese in ornately carved-out watermelons, smoked salmon with all the trimmings, sausage balls, and pimento cheese garnished with little cocktail pickles. Sis's mama gets a nibble of shrimp and a ham biscuit and points to another corner of the tent where Richadene's brother, Melvin, is carving a beef tenderloin and serving it on rolls with horseradish and mayonnaise. Next to Melvin, R.L.'s chef friend from Savannah is serving up shrimp and grits in large martini glasses.

I’m sorry,” said the kitty. “I’ve wrecked your broomstick ride.” “No matter,” said Witch Mildred. “We’re here. Let’s go inside!” The clock atop the castle read twenty after eight, but the promised buffet table held only emptied plates! “No eye or newt? No sautéed slug? No pickleworm pate? No casserole of cockroach! No spiderweb soufflé! Those greedy gobbling goblins left zilch for us to eat.” Said the starving skeleton, “Why don’t we trick-or-treat?” They passed a lighted cottage, from which rose song and laughter. The mummy boldly rang the bell, All others traipsing after. The children squealed and giggled as they greeted their new guests, for of all the trick-or-treaters, these costumes were the best! The hostess asked the callers to join them at their party. “Check out this spread!” the mummy said. The hostess said, “Eat hearty.” “Taffy apples! Candy corn! Purple punch, ice-cold! My tongue’s not touched such tastiness since I was six years old!” In the corner of the kitchen Witch Mildred found a mop. “I think this will do nicely while my broom is in the shop.” “May I, please?” asked Mildred, and seated her new friends. With a loud “Thank you!” away they flew, in loopy swoops and bends. That night Witch Mildred dreamed of cakes and lemonade, but far more sweet than party treats were the friendships she had made!

Aurora's Sunday brunch buffet is world-class, desserts or no desserts. Your mouth starts to water the moment you enter and spot the seafood bar on your right- lobsters the color of blood oranges reclining on hillocks of shaved ice, oysters split open, their salty innards on show. Around the corner is an area devoted to cheese, huge rounds of fragrant, fresh Parmesan and a soft cheese with a gray-white rind, oozing and pungent. Behind the cheeses is a magnificent honeycomb hung on a metal frame and dripping down a silver gutter into a small bowl. The entire place smells like heaven- copper pots of hot, fresh bread being carried to tables, aged ham sliced from the bone, the chocolatier dipping soft pralines.

I had to pull columnist George Will out of a baseball game—like yanking Hemingway out of a bar—to correct one misattributed quote, and berate blogger Josh Rogin for recording a public talk between Jeffrey Goldberg and me in a synagogue, on Yom Kippur. Most miffing was the book This Town, a pillorying of well-connected Washingtonians by The New York Times’s Mark Leibovich. The only thing worse than being mentioned in Mark’s bestselling book was not being mentioned in it. I merited much of a paragraph relating how, at the Christmas party of media grandees Ben Bradlee and Sally Quinn, I “hovered dangerously over the buffet table, eyeing a massive Christmas ham.” But Nathan Guttman, a reporter for The Jewish Daily Forward, changed the word “eyeing” to “reaching for,” insinuating that I ate the ham. Ironically, the embassy employed Nathan’s caterer wife to cook gala kosher dinners. George Will graciously corrected the quote and Josh Rogin apologized. The Jewish Daily Forward printed a full retraction. Yet, in the new media age, old stories never vanish. A day after the Forward’s faux pas, I received several angry phone calls from around the United States. “You should be ashamed of yourself!” they remonstrated. “The Israeli ambassador eating trief? In public? On Christmas?” I tried to defend myself—“I didn’t eat it, I eyed it”—but fruitlessly. Those calls reminded me that, more complex than many of the issues I faced in the press, and often more explosive, was the minefield of American Jewry.

She says, "Afterward He shall come into the injurious hands of the unbelieving, and they will give God buffets with profane hands, and with impure mouth will spit out envenomed spittle; but He will with simplicity yield His holy back to stripes.  And He will hold His peace when struck with the fist, that no one may find out what word, or whence, He comes to speak to hell; and He shall be crowned with a crown of thorns.  And they gave Him gall for meat, and vinegar for His thirst:they will spread this table of inhospitality.  For thou thyself, being foolish, hast not understood thy God, deluding the minds of mortals, but hast both crowned Him with thorns and mingled for Him bitter gall.  But the veil of the temple shall be rent; and at midday it shall be darker than night for three hours.  And He shall die the death, taking sleep for three days; and then returning from hell, He first shall come to the light, the beginning of the resurrection being shown to the recalled.  "Lactantius

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.

You sure, because It looks like he could be draped across a buffet table and drizzled with chocolate.

Rewards encourage repeat behavior, but did you know that they also restore our willpower? Cognitive scientist Art Markman says, “When you stand in front of that buffet table filled with desserts, seek out a friend and have a fun conversation.” 39 It may seem like a puzzling suggestion, but rewards of all kinds may be a viable way to restore your willpower. Based on Baumeister's “ego depletion” concept, multiple studies have concluded that people can overcome ego depletion by restoring glucose.40 Some scientists, however, wanted to put another willpower restoration theory to the test: rewards. Their theory was that perhaps it is the reward from eating sugar that restores willpower.41 Sugar is known to activate the reward centers in the brain. They started with typical exercises to deplete willpower. Then, one group swished a solution sweetened with artificial sweetener and spit it out (artificial sweeteners do not activate the brain’s reward centers). The

table. Each one had a couple slices missing. It looked like a pizza buffet. And the pizzas smelled amazing.

Annie was trying to listen but she was unable to shake the image of herself dressed in a knock-off Lady Lightning outfit, sitting alone at a table at a mid-level comic book convention, drinking a diet soda and staring at her cell phone, which did not ring. “Annie?” Daniel said. “I want to talk to you about the movie.” Annie imagined herself in Japan, shilling caffeinated tapioca pearls, living in a closet-size apartment, dating a washed-up sumo wrestler. “Annie?” Daniel said again. Annie imagined herself doing dinner theater in a converted barn, playing Myra Marlowe in A Bad Year for Tomatoes, getting fat on carved roast beef and macaroni and cheese from the buffet during intermission. “I want to help you, Annie,” Daniel continued, undeterred by Annie’s blank-faced analysis of her future. “And I think I can.

Gregory Pluckrose is a man who enjoys sitting and reclining; if there has to be any movement, it is toward kitchen or buffet table, plate in hand.

Too many people believe that dead trees must be removed to allow for beautiful lawns and landscapes. Since my conversion, however, dead trees create beautiful landscapes...They're buffet tables, lookouts, and condominiums.

The waitress comes over with a tray of the official cocktail of the evening, the ELT French 40. It's a riff on a French 75, adjusted to suit us, with bourbon instead of gin, champagne, lemon juice, and simple syrup, with a Luxardo cherry instead of a lemon twist. "Here you go, ladies. As soon as your guests are here we will start passing hors d'oeuvres, but I thought you might want a little sampler plate before they arrive." "That is great, thanks so much!" I say, knowing that in a half hour when people start to come in, we'll have a hard time eating and mingling. We accept the flutes and toast each other. The drink is warming and refreshing at the same time. The platter she has brought us contains three each of all the passed appetizers we chose: little lettuce cups with spicy beef, mini fish tacos, little pork-meatball crostini, fried calamari, and spoons with creamy burrata topped with grapes and a swirl of fig balsamic. There will also eventually be a few of their signature pizzas set up on the buffet, and then, for dinner, everyone has their choice of flat-iron steak, roasted chicken, or grilled vegetables, served with roasted fingerlings. For dessert, there is either a chocolate chunk or apple oatmeal cookie, served toasty warm with vanilla ice cream and either hot fudge or caramel on top, plus there will be their famous Rice Krispies Treats on the tables to share.

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.

Cards on the table, girls? Karl has served a sentence at Exeter prison for assault; Antony for theft. Karl was merely sticking up for a friend, you understand, and – hand on heart – would do the same again. His friend was being picked on in a bar and he hates bullying. Me, I am struggling with the paradox – bullying versus assault, and do we really lock people up for minor altercations? – but the girls seem fascinated, and in their sweet and liberal naivety are saying that loyalty is a good thing and they had a bloke from prison who came into their school once and told them how he had completely turned his life around after serving time over drugs. Covered in tattoos, he was. Covered. ‘Wow. Jail. So what was that really like?’ It is at this point I consider my role. Privately I am picturing Anna’s mother toasting her bottom by her Aga, worrying with her husband if their little girl will be all right, and he is telling her not to fuss so. They are growing up fast. Sensible girls. They will be fine, love. And I am thinking that they are not fine at all. For Karl is now thinking that the safest thing for the girls would be to have someone who knows London well chaperoning them during their visit. Karl and Antony are going to stay with friends in Vauxhall and fancy a big night to celebrate their release. How about they meet the girls after the theatre and try the club together? This is when I decide that I need to phone the girls’ parents. They have named their hamlet. Anna lives on a farm. It’s not rocket science. I can phone the post office or local pub; how many farms can there be? But now Anna isn’t sure at all. No. They should probably have an early night so they can hit the shops tomorrow morning. They have this plan, see, to go to Liberty’s first thing because Sarah is determined to try on something by Stella McCartney and get a picture on her phone. Good girl, I am thinking. Sensible girl. Spare me the intervention, Anna. But there is a complication, for Sarah seems suddenly to have taken a shine to Antony. There is a second trip to the buffet and they swap seats on their return – Anna now sitting with Karl and Sarah with Antony, who is telling her about his regrets at stuffing up his life. He only turned to crime out of desperation, he says, because he couldn’t get a job. Couldn’t support his son. Son? It sweeps over me, then. The shadow from the thatched canopy of my chocolate-box life –

HOW TO CLOSE THE CONVERSATION Timing is crucial in closing a conversation. If you let your anxiety dictate your actions, you may end it too soon and lose out on the opportunity to move from the first conversational level to the second. If a conversation goes on too long, with one or the other doing all the talking, both you and your partner may feel drained or bored. Closing the conversation is similar to changing the subject. You can use the same techniques to offer the other person a chance to agree to conclude (a trip to the buffet table or bar, the need to “get back to work,” a chance to speak to the host or guest of honor). Follow with a comment such as “I’ve really enjoyed talking with you,” perhaps adding, “I hope we can talk again soon.” If the person responds favorably, it is okay to follow up with a suggested plan for a future meeting; if the interaction is a social one, ask for the person’s phone number, or offer yours (“Are you in the book? I’d like to call you sometime,” or “My number’s in the book. Give me a call if you’d like to get together”). In workplace situations, you might say, “I could use some feedback on my next project. Could we arrange a time that I could run it by you?” If the response is very favorable, you might even suggest a specific time and date to get together. As you conclude, say the person’s name again (if he or she is a new acquaintance), and reiterate with body language and with words that you have enjoyed talking with him or her. Smile and maintain eye contact. Then, give a warm handshake or nod, if it is appropriate, and be on your way. Don’t draw the ending out—a protracted closing to a conversation can be counterproductive. Unlike the beginning of the conversation—where almost anything can serve as an opener—the ending does make a lasting impression, so be sure to end in a friendly, confident, and upbeat manner. One more thing: Many people find they are intrigued by a person whom they feel they didn’t get to talk to long enough. It’s much better to leave before you’ve said everything you could possibly think of to say. That way, there will be more to talk about next time!

The man who never smiles Drags his nets through the deep And we are gathered To gape in the drowning air Beneath the buffeting sound Of his dreaded voice Speaking of salvation In the repast of justice done And fed well on the laden table Heaped with noble desires He tells us all this to hone the edge Of his eternal mercy Slicing our bellies open One by one. In the Kingdom of Meaning Well

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.

The tinny groans of a glow-in-the-dark skeleton were nearly drowned out by the laughter of about two dozen people mingling in the large living room. The only light came from flickering jack-o’-lanterns and gothic candlesticks. Bats fluttered around in a lone lampshade in the corner. A thin woman with a cowboy hat rushed over. “Do you have any napkins? Someone spilled beer all over the buffet table.” Lynn sighed. “Excuse me for a minute.” After two steps, she turned and pointed at Drew. “Don’t go anywhere. You owe me a dance.” Drew raised her brows. “I do?” “I’m the hostess, so I get to dance with whoever I want.

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.

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.

possibilities if she were to live here and enchant, our city would become even greater, right?” “Hm… yeah. Maybe the best compromise would be something like 50/50, where she could work with kids and enchant during her free time.” “That would be the best-case scenario,” said Bob as he looked up at the sky. “Ah, it’s almost dark.” “You’re right. Speaking of the dark, how do you like the new eye?” “It’s pretty cool. I can see more clearly at night.” “Wow, technology, huh?” “Yeah, that Cole is something else.” “Come on, let’s head to the city hall. I can’t wait to see what the mayor and Maky have in store for your celebration thing.” The three of us left the area around Pet City and went straight to the middle of the city. When we arrived, we found a small stage being set up in front of city hall. There were also some tables and chairs already set up, as well as long tables, which indicated a buffet. “Mmm… buffet style, I can’t wait,” I said. “Uh, I wonder what the stage is for,” said Adrian. Then the mayor came out and greeted us. “Wow, you boys are here early.

After I’d posted on my blog, we spent the next two days cleaning up the hotel. The workers had quit for the weekend (it was the weekend), and the Sociologist, João, and I picked up where they’d left off. We concentrated on the ballroom: first, we patched and painted. When we were done with that we scrubbed the floor of its last carpet remnants, buffed it with the power buffer. When we were done with that João went out and came back with a long buffet table, and on it he put a pair of speakers and, in between the pair of speakers, a CD player and a receiver. When we were done it looked like a room that had seen too many parties but was somewhat recovered and ready for another one.

This experiment has now been performed many times on numerous species of birds and mammals, humans included. There are two clear outcomes. First, and of little surprise, sleep duration is far longer on the recovery night (ten or even twelve hours in humans) than during a standard night without prior deprivation (eight hours for us). Responding to the debt, we are essentially trying to “sleep it off,” the technical term for which is a sleep rebound. Second, NREM sleep rebounds harder. The brain will consume a larger portion of deep NREM sleep than of REM sleep on the first night after total sleep deprivation, expressing a lopsided hunger. Despite both sleep types being on offer at the finger buffet of recovery sleep, the brain opts to heap much more deep NREM sleep onto its plate. In the battle of importance, NREM sleep therefore wins. Or does it? Not quite. Should you keep recording sleep across a second, third, and even fourth recovery night, there’s a reversal. Now REM sleep becomes the primary dish of choice with each returning visit to the recovery buffet table, with a side of NREM sleep added. Both sleep stages are therefore essential.

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.


When I plan a menu I consider color, texture, taste, and balance: Color: A red vegetable next to a yellow one looks unappetizing. Two white ones, like celery and cauliflower, look awful. Texture: Creamed chicken with mashed potatoes makes too much mush. Always serve something crisp with something soft. Taste: Never team two sours, two sweets, or two bitters. Candied yams and cranberry sauce are both delectable, but served together they break two of these rules, color and taste contrast. Balance: Courses shouldn't be uniformly rich nor light. A too rich menu might consist of a heavy cream soup, a roast with thickened gravy and potatoes, and a heavy cream soup, a roast with thickened gravy and potatoes, and a heavy whippedcreamtopped dessert. If the main course is substantial, the first should be light, crisp and appetizing, and the dessert an airy sherbet or a compote of fresh fruit. I decide first on the main course. For a buffet for twelve there should be two warm dishes. If you're going to be a relaxed hostess choose two that can be made the day before. Most of them improve with reheating. Some of the possibilities are beef bourguignon, boned and skinned breasts of chicken in a delicate cream sauce, a shrimp-lobster-and-scallop Newburg, lamb curry with all its interesting accompaniments. With any of these, serve a large, icy bowl of crisp salad with a choice of two or three dressings in little bowls alongside. Hot dishes must be kept hot in chafing dishes or on a hot tray so that they’re just as good for the second helping. Plates should be brought warm to the buffet table just before the guests serve themselves. I like to have a complete service at each end of the table so that people won’t have to stand in line forever, and there should be an attractive centerpiece, though it can be very simple. A bowl of flowers, carefully arranged by the hostess in the afternoon, and candles—always candlelight. The first course for a buffet supper should be an eye-catching array of canapés served in the living room with the drinks. I think there should be one interesting hot thing, one at room temperature, and a bouquet of crisp raw vegetables. The raw vegetables might include slim carrot sticks, green pepper slices, scallions, little love tomatoes, zucchini wedges, radishes, cauliflowerettes, olives, and young turnips. Arrange them colorfully in a large bowl over crushed ice and offer a couple of dips for non-dieters. [...] It’s best to serve hot hors d’oevres in two batches, the second ones heating under the broiler while the first round of drinks is served. [...] After people have had their second helpings the maid clears the buffet and puts out the dessert. Some people like an elaborate ice-cream concoction — so many men like gooey, sweet things. Pander to them, and let them worry about their waistlines. Some people like to end dinner with cheese and fruit. Other two kinds — one bland and one forthright, and just ripe. French bread and crackers on the side. For diet watchers gave a pretty bowl of fresh fruits, dewy and very cold. Serve good, strong coffee in pretty demitasses and let the relaxed conversation take over.

I didn’t know what figgy pudding was, but it sounded like the sort of dish that sat cold and alone at the end of the buffet table because no one wanted it. Like me. Cold and alone and probably lumpish.

tradition and Edie couldn’t be happier about it. The inn had been Paul’s idea, but she’d taken to it with gusto. With each month that passed after they arrived in the north, Edie had embraced a new aspect of their adventure. She’d worked with the architect they’d found in Brisbane to put together the best possible design. She’d selected every paint colour, each item of furniture, and the eclectic decorative items that were scattered over tables, buffets, mantles, and hung on walls. As it all came together, she’d embraced it, learned to love it in a way she hadn’t imagined she could. Keith loved it there as well. He spent much of each day traipsing through the sand to build sandcastles or cubbies. They’d bought him a book on botany and bird life for his last birthday, and she often found him sitting with it in his lap as he studied a bird or plant in front of him. He’d become a precocious, intelligent, and curious little boy, and being with him made her heart sing. Seeing their little family seated around the small dining table she’d set up in the kitchen, often brought a lump to her throat. They’d done the impossible, created a life out of the remnants evil had left them. And they were happy. Guests milled about behind them in the sitting room. The smell of apple cider filled the air. Paul had insisted she make it for the guests, though she’d assured him that a hot Australian Christmas didn’t need apple cider, it required

Her future back then, thought Cat now, was like a long buffet table of exotic dishes awaiting her selection. This career or that career. This boy or that boy. Marriage and children? Maybe later—for dessert, perhaps. She didn’t realize they’d start clearing the plates away so soon.

The press could not help themselves. They attacked like ravenous relatives around a buffet table.

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.

All right, all right, I really didn’t want to go into this, but it’s against my religion,’ said Moist, who’d had time to think. ‘We’re forbidden to have any image made of us. It removes part of the soul, you know.’ ‘And you believe that?’ said Sacharissa. ‘Really?’ ‘Er, no. No. Of course not. Not as such. But … but you can’t treat religion as a sort of buffet, can you? I mean, you can’t say yes please, I’ll have some of the Celestial Paradise and a helping of the Divine Plan but go easy on the kneeling and none of the Prohibition of Images, they give me wind. It’s table d’hôte or nothing, otherwise … well, it would be silly.

Celyn handed Phoebe a leather satchel. Phoebe rummaged inside. “Let’s see...healing potions. Tranquilizer darts like the ones we used on you. Hmm, what else? Oh, yeah!” Phoebe triumphantly produced a rectangle of folded silvery cloth. “A handkerchief?” Reyna asked. “Better. Back up a little.” Phoebe tossed the cloth on the floor. Instantly it expanded into a ten-by-ten camping tent. “It’s air-conditioned,” Phoebe said. “Sleeps four. It has a buffet table and sleeping bags inside. Whatever extra gear you put in it will collapse with the tent. Um, within reason...don’t try to stick your giant statue in there.” Celyn snickered. “If your male traveling companions get annoying, you could always leave them inside.” Naomi frowned. “That wouldn’t work...would it?

So. Happy?” He crossed his arms, staring out at the people milling about the buffet and taking seats at round tables. “Truly?” She thought about it for a few seconds, and then said, very quietly, “Yes.” She resisted the urge to apologize for it, and he nodded. “Good,” he said. “Clearly, that’s good.

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.

Of course, I myself had ordered the barbecue and links and ribs from the guys at Pink Pig- ten pounds of just the smoky brisket itself- and, of course, nothing would do but for Mama to serve them on her silver-plated platters somebody had given her when she and Daddy got married. But every single other dish on that huge table was Mama's handiwork. There were the collards she'd mentioned, but also her red cabbage coleslaw, and barbecued pintos, and big bowls of okra and tomatoes, and corn pudding, and potato salad made with potatoes boiled in water spiced with Texas Pete, and baskets of jalapeño cornbread, and not only two pans of her rich banana pudding but also two sticky cherry cobblers. Must have been twenty different items on that buffet- enough to feed double the number of guests.

Of course not. Not as such. But . . . but you can’t treat religion as a sort of buffet, can you? I mean, you can’t say, ‘Yes please, I’ll have some of the Celestial Paradise and a helping of the Divine Plan but go easy on the kneeling and none of the Prohibition of Images, they give me wind.’ It’s table d’hôte or nothing, otherwise . . . well, it could get silly.

Martin eyed the buffet table because he'd slept through dinner and was ravenous; but as luck would have it, who was standing next to the tower of cream cakes but Evelyn- looking equally delicious in a stunning, pale yellow gown of light diaphanous fabric that seemed to flutter around her legs on a nonexistent breeze. And her bosom... Well, she looked delectable with pearls crisscrossing over her lush, alluring breasts.