Champagne For Breakfast Quotes

Kilgore Trout once wrote a short story which was a dialogue between two pieces of yeast. They were discussing the possible purposes of life as they ate sugar and suffocated in their own excrement. Because of their limited intelligence, they never came close to guessing that they were making champagne.

I don't think I've ever drunk champagne before breakfast before. With breakfast on several occasions, but never before before.

Like everybody else in the cocktail lounge, he was softening his brain with alcohol. This was a substance produced by a tiny creature called yeast. Yeast organisms ate sugar and excreted alcohol. They killed themselves by destroying their environment. Kilgore Trout once wrote a short story which was a dialogue between two pieces of yeast. They were discussing the possible purposes of life as they ate sugar and suffocated in their own excrement. Because of their limited intelligence, they never came close to guessing that they were making champagne.

Breakfast alone by gaslight is about as ghastly as champagne in daylight.

Further communication with her husband seemed hopeless. Between them yawned the chasm that divides those who have consumed champagne before breakfast from those who have not.

What the hell's wrong with mimosas?' Aphrodite was saying. 'Orange juice is for breakfast.' 'What about the champagne part? That's alcohol,' Stevie Rae said. 'It's pink Veuve Clicquot. That means its good champagne, which cancels out the alcohol part,

I wonder if proximity to the Barrel makes merchers more uptight. All that black clothing and restraint, meat only twice a week, lager instead of brandy. Maybe they’re making up for all the fun we’re having.” “Keeping the scales balanced?” “Sure. I mean, just think of the heights of debauchery we could reach if no one kept this city in check. Champagne for breakfast. Naked orgies on the floor of the Exchange.” Wylan made a flustered noise that sounded like a bird with a cough and looked anywhere but at Jesper. He was so wonderfully easy to rattle.

But despite the gloss and sparkle of the job (champagne breakfasts, gift bags from Bergdorf's) the hours were long and there was a hollowness at the heart of it that-I knew-made her sad.

I used to think in my Russian-novel days, that I would cherish a lover who managed through thick and thin, snow and sleet, to have a bunch of Parma violets on my breakfast tray each morning--also rain or shine, Christmas or August, and onward into complete Neverland. Later, I shifted my dream plan--a split of cold champagne one half hour before the tray! Violets, sparkling wine, and trays themselves were as nonexistent as the lover(s), of course, but once again, Why not?

Because of their limited intelligence, they never came close to guessing that they were making champagne.

My mother's advertising firm specialized in women's accessories. All day long, under the agitated and slightly vicious eye of Mathilde, she supervised photo shoots where crystal earrings glistened on drifts of fake holiday snow, and crocodile handbags-unattended, in the back seats of deserted limousines-glowed in coronas of celestial light. She was good at what she did; she preferred working behind the camera rather than in front of it; and I knew she got a kick out of seeing her work on subway posters and on billboards in Times Square. But despite the gloss and sparkle of the job (champagne breakfasts, gift bags from Bergdorf's) the hours were long and there was a hollowness at the heart of it that-I knew-made her sad.

A breakfast recorded by the Duke of Wellington consisted of ‘two pigeons and three beefsteaks, three parts of a bottle of Mozelle, a glass of champagne, two glasses of port and a glass of brandy’ – and this was when he was feeling a little under the weather.

in Colville’s recollection, ‘although he was never inebriated (or, indeed, drank between meals anything but soda-water flavoured with whisky), he would still consume, without the smallest ill-effect, enough champagne and brandy at luncheon or dinner to incapacitate any lesser man’.22 ‘When I was younger I made it a rule never to take strong drink before lunch,’ Churchill told the King in January 1952. ‘It is now my rule never to do so before breakfast.

Without slavery, as a matter of fact, there is no definitive solution. I very soon realized that. Once upon a time, I was always talking of freedom: At breakfast I used to spread it on my toast, I used to chew it all day long, and in company my breath was delightfully redolent of freedom. With that key word I would bludgeon whoever contradicted me; I made it serve my desires and my power. I used to whisper it in bed in the ear of my sleeping mates and it helped me to drop them. I would slip it… Tchk! Tchk! I am getting excited and losing all sense of proportion. After all, I did on occasion make a more disinterested use of freedom and even – just imagine my naiveté -- defended it two or three times without of course going so far as to die for it, but nevertheless taking a few risks. I must be forgiven such rash acts; I didn't know what I was doing. I didn't know that freedom is not a reward or a decoration that is celebrated with champagne. Nor yet a gift, a box of dainties designed to make you lick your chops. Oh, no! It’s a choice, on the contrary and a long-distance race, quite solitary and very exhausting. No champagne, no friends raising their glasses as they look at your affectionately. Alone in a forbidding room, alone in the prisoner's box before the judges, and alone to decide in face of oneself or in the face others' judgment. At the end of all freedom is a court sentence; that's why freedom is too heavy to bear, especially when you're down with a fever, or are distressed, or love nobody.

Once there was and once there was not a devout, God-fearing man who lived his entire life according to stoic principles. He died on his fortieth birthday and woke up floating in nothing. Now, mind you, floating in nothing was comforting, light-less, airless, like a mother’s womb. This man was grateful. But then he decided he would love to have sturdy ground beneath his feet, so he would feel more solid himself. Lo and behold, he was standing on earth. He knew it to be earth, for he knew the feel of it. Yet he wanted to see. I desire light, he thought, and light appeared. I want sunlight, not any light, and at night it shall be moonlight. His desires were granted. Let there be grass. I love the feel of grass beneath my feet. And so it was. I no longer wish to be naked. Only robes of the finest silk must touch my skin. And shelter, I need a grand palace whose entrance has double-sided stairs, and the floors must be marble and the carpets Persian. And food, the finest of food. His breakfast was English; his midmorning snack French. His lunch was Chinese. His afternoon tea was Indian. His supper was Italian, and his late-night snack was Lebanese. Libation? He had the best of wines, of course, and champagne. And company, the finest of company. He demanded poets and writers, thinkers and philosophers, hakawatis and musicians, fools and clowns. And then he desired sex. He asked for light-skinned women and dark-skinned, blondes and brunettes, Chinese, South Asian, African, Scandinavian. He asked for them singly and two at a time, and in the evenings he had orgies. He asked for younger girls, after which he asked for older women, just to try. The he tried men, muscular men, skinny men. Then boys. Then boys and girls together. Then he got bored. He tried sex with food. Boys with Chinese, girls with Indian. Redheads with ice cream. Then he tried sex with company. He fucked the poet. Everybody fucked the poet. But again he got bored. The days were endless. Coming up with new ideas became tiring and tiresome. Every desire he could ever think of was satisfied. He had had enough. He walked out of his house, looked up at the glorious sky, and said, “Dear God. I thank You for Your abundance, but I cannot stand it here anymore. I would rather be anywhere else. I would rather be in hell.” And the booming voice from above replied, “And where do you think you are?

Elizabeth glanced up as Ian handed her a glass of champagne. “Thank you,” she said, smiling up at him and gesturing to Duncan, the duke, and Jake, who were now convulsed with loud hilarity. “They certainly seem to be enjoying themselves,” she remarked. Ian absently glanced the group of laughing men, then back at her. “You’re breathtaking when you smile.” Elizabeth heard the huskiness in his voice and saw the almost slumberous look in his eyes, and she was wondering about its cause when he said softly, “Shall we retire?” That suggestion caused Elizabeth to assume his expression must be due to weariness. She, herself, was more than ready to seek the peace of her own chamber, but since she’d never been to a wedding reception before, she assumed that the protocol must be the same as at any other gala affair-which meant the host and hostess could not withdraw until the last of the guests had either left or retired. Tonight, every one of the guest chambers would be in use, and tomorrow a large wedding breakfast was planned, followed by a hunt. “I’m not sleepy-just a little fatigued from so much smiling,” she told him, pausing to bestow another smile on a guest who caught her eye and waved. Turning her face up to Ian, she offered graciously, “It’s been a long day. If you wish to retire, I’m sure everyone will understand.” “I’m sure they will,” he said dryly, and Elizabeth noted with puzzlement that his eyes were suddenly gleaming. “I’ll stay down here and stand in for you,” she volunteered. The gleam in his eyes brightened yet more. “You don’t think that my retiring alone will look a little odd?” Elizabeth knew it might seem impolite, if not precisely odd, but then inspiration struck, and she said reassuringly, “Leave everything to me. I’ll make your excuses if anyone asks.” His lips twitched. “Just out of curiosity-what excuse will you make for me?” “I’ll say you’re not feeling well. It can’t be anything too dire though, or we’ll be caught out in the fib when you appear looking fit for breakfast and the hunt in the morning.” She hesitated, thinking, and then said decisively, “I’ll say you have the headache.” His eyes widened with laughter. “It’s kind of you to volunteer to dissemble for me, my lady, but that particular untruth would have me on the dueling field for the next month, trying to defend against the aspersions it would cause to be cast upon my…ah…manly character.” “Why? Don’t gentlemen get headaches?” “Not,” he said with a roguish grin, “on their wedding night.” “I can’t see why.” “Can you not?” “No. And,” she added with an irate whisper, “I don’t see why everyone is staying down here this late. I’ve never been to a wedding reception, but it does seem as if they ought to be beginning to seek their beds.” “Elizabeth,” he said, trying not to laugh. “At a wedding reception, the guests cannot leave until the bride and groom retire. If you look over there, you’ll notice my great-aunts are already nodding in their chairs.” “Oh!” she exclaimed, instantly contrite. “I didn’t know. Why didn’t you tell me earlier?” “Because,” he said, taking her elbow and beginning to guide her from the ballroom, “I wanted you to enjoy every minute of our ball, even if we had to prop the guests up on the shrubbery.

Pompous—never. Justly well attended, I would say. I swallowed two buckets of champagne at the breakfast and asked Lady Jane to elope with me. She said no, which was probably wise of her.

She should not have had cocaine for breakfast and certainly not with champagne

The way he teased me made me feel tingly and giggly, like I’d had champagne for breakfast.

No stinting here, not on the after-breakfast champagne.

Kelley gives the planning everything he’s got, both strategically and financially. He rents a Jaguar, the height of luxury (and fast, Kelley thinks). They will drive to Boston, have dinner at Alden and Harlow in Cambridge, and stay at the Langham, Mitzi’s favorite hotel—then in the morning, after breakfast in bed, they’ll drive to Deerfield, Massachusetts, and meander through the three-hundred-year-old village. From Deerfield, they’ll head to Hanover, New Hampshire, to have lunch at Dartmouth (Mitzi’s father, Joe, played basketball for Dartmouth in 1953 and Mitzi has always felt an affinity for the place), and then they’ll drive to Stowe, Vermont, and stay at the Topnotch, a resort. From Stowe, it’s up to Vermont’s Northeast Kingdom to spend the night in St. Johnsbury. From there, they’ll go to Franconia Notch State Park, where they’ll ride the Cannon Mountain Aerial Tramway for the ultimate in foliage viewing. They’ll end with a night in charming Portsmouth, New Hampshire, a town Kelley thinks is possibly the best-kept secret in America. He has arranged for a couple’s massage in front of the fire, for them to go apple-picking, on a hayride, out to dinners at fine country inns where bottles of champagne will be chilled and waiting on the tables, and for a personal yoga instructor in Stowe and then again in Portsmouth. He has made a mix of Mitzi’s favorite songs to play on the drive, and he’s packing up pumpkin muffins and his famous snack mix (secret ingredient: Bugles!) in case they get hungry on the road.

Guests came and went as they pleased, filling their gold-banded plates with hot breads, poached eggs on toast, smoked quail, fruit salad, and slices of charlotte russe made with sponge cake and Bavarian cream. Footmen crossed through the entrance hall as they headed outside with trays of coffee, tea, and iced champagne. Ordinarily this was the kind of event Cassandra would have enjoyed to no end. She loved a nice breakfast, especially when there was a little something sweet to finish off, and charlotte russe was one of her favorite desserts. However, she was in no mood to make small talk with anyone. Besides, she'd eaten far too many sweets lately... the extra jam tart at teatime yesterday, and all the fruit ices between dinner courses last night, and that entire éclair, stuffed with rich almond cream and roofed with a crisp layer of icing. And one of the little decorative marzipan flowers from a platter of puddings.

A regiment of servants brought out silver platters and trays of champagne, and the guests settled in their chairs to enjoy the repast. They were given individual servings of goose dressed with cream and herbs and covered with a steaming golden crust... bowls of melons and grapes, boiled quail eggs scattered lavishly on crisp green salad, baskets of hot muffins, toast and scones, flitches of fried smoked bacon... plates of thinly sliced beefsteak, the pink strips littered with fragrant shavings of truffle. Three wedding cakes were brought out, thickly iced and stuffed with fruit.

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