Oliver Anthony Quotes

Anthony Bridgerton leaned back in his leather chair,and then announced, "I'm thinking about getting married." Benedict Bridgerton, who had been indulging in a habit his mother detested—tipping his chair drunkenly on the back two legs—fell over. Colin Bridgerton started to choke. Luckily for Colin, Benedict regained his seat with enough time to smack him soundly on the back, sending a green olive sailing across the table. It narrowly missed Anthony's ear.

I like cooking pasta. Maybe it's that I always wanted to be Italian American in some dark part of my soul; maybe I get off on that final squirt of emulsifying extra virgin, just after the basil goes in, I don't know.

Exposing impressionable young men to the glories of opera on their first evening at home with you tended to put the kiss of death on things, as Oliver, to his cost, had discovered over the years.

Color—that’s another thing people don’t expect. In her imagination, in her dreams, everything has color. The museum buildings are beige, chestnut, hazel. Its scientists are lilac and lemon yellow and fox brown. Piano chords loll in the speaker of the wireless in the guard station, projecting rich blacks and complicated blues down the hall toward the key pound. Church bells send arcs of bronze careening off the windows. Bees are silver; pigeons are ginger and auburn and occasionally golden. The huge cypress trees she and her father pass on their morning walk are shimmering kaleidoscopes, each needle a polygon of light. She has no memories of her mother but imagines her as white, a soundless brilliance. Her father radiates a thousand colors, opal, strawberry red, deep russet, wild green; a smell like oil and metal, the feel of a lock tumbler sliding home, the sound of his key rings chiming as he walks. He is an olive green when he talks to a department head, an escalating series of oranges when he speaks to Mademoiselle Fleury from the greenhouses, a bright red when he tries to cook. He glows sapphire when he sits over his workbench in the evenings, humming almost inaudibly as he works, the tip of his cigarette gleaming a prismatic blue.

Few people saw the steel behind his agreeable, good-humored manners. He knew how to make himself liked by all and sundry. He was scrupulously polite: once when he was served asparagus dressed with myrrh instead of olive oil, he ate it without objecting and told off his friends when they objected to the dish (because it tasted bitter and was vulgarly expensive). “If you didn’t like it, you didn’t need to eat it. But if one reflects on one’s host’s lack of breeding it merely shows one is ill-bred oneself.

Thanks to the cunning detective work by Oliver Anthony, we now know the precise location of the people destroying this country, because he tells us clearly who and where they are: Rich Men North of Richmond. Therefore, we should storm the wealthy neighborhoods in Dumbarton, Va.

Spend any time in the real Italy, however, and you quickly realize that Italians don’t really pick grapes much anymore, and they certainly don’t stomp them either. They don’t pick tomatoes—or olives—and they don’t shear their sheep. Their tomatoes and olives are picked largely by underpaid Africans and Eastern Europeans, seasonal hires, brought in for that purpose—who are then demonized and complained about for the rest of the year. (Except when blowing motorists in the offseason—as can be readily observed on the outskirts of even the smallest Italian communities these days.)

A sampler of England's hottest 'chefs' would include a mostly hairless young blond lad named Jamie Oliver, who is referred to as the Naked Chef. As best as I can comprehend, he's a really rich guy who pretends he scoots around on a Vespa, hangs out in some East End cold-water flat, and cooks green curry for his 'mates'. He's a TV chef, so few actually eat his food. I've never seen him naked. I believe the 'Naked' refers to his 'simple, straightforward, unadorned' food; though I gather that a great number of matronly housewives would like to believe otherwise. Every time I watch his show, I want to go back in time and bully him at school.

To rid your body of plastic and plastic by-products, blend equal parts fenugreek, mullein leaf, olive leaf, and lemon balm. Steep one tablespoon of the herb mixture per cup of hot water for tea.

I am a war worker and a mother. I have two small children.” She glanced down at Ruby, who was with Violet and trying on her scarf. “I want to tell you about their father, my husband. His name was Corporal Anthony Oliver, and he was killed at Dunkirk.

Oliver Twist had found his Artful Dodger … in this instance, a young lout who had been born, quite literally, into a life of crime – slumbering in a pram that had been stolen from John Lewis. Wayne must have thought he had struck gold when he first set foot in Moxham Hall.

Stuffed whole suckling pig is a feast-day specialty everywhere in Italy, although each region cooks it slightly differently. In Rome the piglet would be stuffed with its own fried organs; in Sardinia, with a mixture of lemons and minced meat. Here, evidently, the stuffing was made with bread crumbs and herbs. He could make out each individual component of the mixture: finocchio selvatico---wild fennel---garlic, rosemary, and olives, mingling with the smell of burning pork fat from the fire, which spit green flame briefly wherever the juices from the little pig, running down its trotters, dropped into it.

Color—that’s another thing people don’t expect. In her imagination, in her dreams, everything has color. The museum buildings are beige, chestnut, hazel. Its scientists are lilac and lemon yellow and fox brown. Piano chords loll in the speaker of the wireless in the guard station, projecting rich blacks and complicated blues down the hall toward the key pound. Church bells send arcs of bronze careening off the windows. Bees are silver; pigeons are ginger and auburn and occasionally golden. The huge cypress trees she and her father pass on their morning walk are shimmering kaleidoscopes, each needle a polygon of light. She has no memories of her mother but imagines her as white, a soundless brilliance. Her father radiates a thousand colors, opal, strawberry red, deep russet, wild green; a smell like oil and metal, the feel of a lock tumbler sliding home, the sound of his key rings chiming as he walks. He is an olive green when he talks to a department head, an escalating series of oranges when he speaks to Mademoiselle Fleury from the greenhouses, a bright red when he tries to cook. He glows sapphire when he sits over his workbench in the evenings, humming almost inaudibly as he works, the tip of his cigarette gleaming a prismatic blue.

She has no memories of her mother but imagines her as white, a soundless brilliance. Her father radiates a thousand colors, opal, strawberry red, deep russet, wild green; a smell like oil and metal, the feel of a lock tumbler sliding home, the sound of his key rings chiming as he walks. He is an olive green when he talks to a department head, an escalating series of oranges when he speaks to Mademoiselle Fleury from the greenhouses, a bright red when he tries to cook. He glows sapphire when he sits over his workbench in the evenings, humming almost inaudibly as he works, the tip of his cigarette gleaming a prismatic blue.

She had never eaten food like this before. No: she had never eaten before. It was as if these flavors had always existed, had always been there in her imagination, but now she was tasting them properly for the very first time. Each course was more intense than the last. The spaghetti was coated in a thick sauce of meat, tomatoes, and wine, rich, pungent, and sticky. The lamb, by contrast, was pink and sweet, so tender it seemed to dissolve in her mouth. It was served without vegetables, but afterward Tommaso brought the first of the contorni to the table: a whole artichoke, slathered in warm olive oil and lemon juice and sprinkled with chopped mint. Laura licked every drop of oil off her fingers, amazed by the depth of the flavor.

The carciofini were good at the moment, no doubt about it, particularly the romagnolo, a variety of artichoke exclusive to the region, so sweet and tender it could even be eaten raw. Puntarelle, a local bitter chicory, would make a heavenly salad. In the Vini e Olio he found a rare Torre Ercolana, a wine that combined Cabernet and Merlot with the local Cesanese grape. The latter had been paired with the flavors of Roman cuisine for over a thousand years: they went together like an old married couple. There was spring lamb in abundance, and he was able to track down some good abbachio, suckling lamb that had been slaughtered even before it had tasted grass. From opportunities like these, he began to fashion a menu, letting the theme develop in his mind. A Roman meal, yes, but more than that. A springtime feast, in which every morsel spoke of resurgence and renewal, old flavors restated with tenderness and delicacy, just as they had been every spring since time began. He bought a bottle of oil that came from a tiny estate he knew of, a fresh pressing whose green, youthful flavors tasted like a bowl of olives just off the tree. He hesitated before a stall full of fat white asparagus from Bassano del Grappa, on the banks of the fast-flowing river Brenta. It was outrageously expensive, but worth it for such quality, he decided, as the stallholder wrapped a dozen of the pale spears in damp paper and handed it to Bruno with a flourish, like a bouquet of the finest flowers. His theme clarified itself the more he thought about it. It was to be a celebration of youth---youth cut short, youth triumphant, youth that must be seized and celebrated.

We eat spaghetti all' amatriciana, with a sauce of guanciale, which is the pig's" ---he ran his finger down her cheek, briefly, a touch so fleeting she was hardly aware it had happened---"this part of the pig's face. We fry it in olive oil with a little chile, some tomatoes, and of course some grated pecorino romano, hard cheese. Or if you don't want spaghetti, you could have bucatini, or calscioni, or fettuccine, or pappardelle, or tagliolini, or rigatoni, or linguine, or garganelli, or tonnarelli, or fusilli, or conchiglie, or vermicelli, or maccheroni, but---" he held up a warning finger---"each of them demands a different kind of sauce. For example, an oily sauce goes with dried pasta, but a butter sauce goes better with fresh. Take fusilli." He held up a packet to show her. "People say this pasta was designed by Leonardo da Vinci himself. The spiral fins carry the maximum amount of sauce relative to the surface area, you see? But it only works with a thick, heavy sauce that can cling to the grooves. Conchiglie, on the other hand, is like a shell, so it holds a thin, liquid sauce inside it perfectly.

In the half darkness, piles of fish rose on either side of him, and the pungent stink of fish guts assaulted his nostrils. On his left hung a whole tuna, its side notched to the spine to show the quality of the flesh. On his right a pile of huge pesce spada, swordfish, lay tumbled together in a crate, their swords protruding lethally to catch the legs of unwary passersby. And on a long marble slab in front of him, on a heap of crushed ice dotted here and there with bright yellow lemons, where the shellfish and smaller fry. There were ricco di mare---sea urchins---in abundance, and oysters, too, but there were also more exotic delicacies---polpi, octopus; aragosti, clawless crayfish; datteri di mare, sea dates; and grancevole, soft-shelled spider crabs, still alive and kept in a bucket to prevent them from making their escape. Bruno also recognized tartufo di mare, the so-called sea truffle, and, right at the back, an even greater prize: a heap of gleaming cicale. Cicale are a cross between a large prawn and a small lobster, with long, slender front claws. Traditionally, they are eaten on the harbor front, fresh from the boat. First their backs are split open. Then they are marinated for an hour or so in olive oil, bread crumbs, salt, and plenty of black pepper, before being grilled over very hot embers. When you have pulled them from the embers with your fingers, you spread the charred, butterfly-shaped shell open and guzzle the meat col bacio----"with a kiss," leaving you with a glistening mustache of smoky olive oil, greasy fingers, and a tingling tongue from licking the last peppery crevices of the shell. Bruno asked politely if he could handle some of the produce. The old man in charge of the display waved him on. He would have expected nothing less. Bruno raised a cicala to his nose and sniffed. It smelled of ozone, seaweed, saltwater, and that indefinable reek of ocean coldness that flavors all the freshest seafood. He nodded. It was perfect.

Perceptive and valuable personal explorations of time alone include A Book of Silence by Sara Maitland, Party of One by Anneli Rufus, Migrations to Solitude by Sue Halpern, Journal of a Solitude by May Sarton, The Point of Vanishing by Howard Axelrod, Solitude by Robert Kull, Pilgrim at Tinker Creek by Annie Dillard, The Diving Bell and the Butterfly by Jean-Dominique Bauby, A Field Guide to Getting Lost by Rebecca Solnit, The Story of My Heart by Richard Jefferies, Thoughts in Solitude by Thomas Merton, and the incomparable Walden by Henry David Thoreau. Adventure tales offering superb insight into solitude, both its horror and its beauty, include The Long Way by Bernard Moitessier, The Strange Last Voyage of Donald Crowhurst by Nicholas Tomalin and Ron Hall, A Voyage for Madmen by Peter Nichols, Into the Wild by Jon Krakauer, and Alone by Richard E. Byrd. Science-focused books that provided me with further understanding of how solitude affects people include Social by Matthew D. Lieberman, Loneliness by John T. Cacioppo and William Patrick, Quiet by Susan Cain, Neurotribes by Steve Silberman, and An Anthropologist on Mars by Oliver Sacks. Also offering astute ideas about aloneness are Cave in the Snow by Vicki Mackenzie, The Life of Saint Anthony by Saint Athanasius, Letters to a Young Poet by Rainer Maria Rilke, the essays of Ralph Waldo Emerson (especially “Nature” and “Self-Reliance”) and Friedrich Nietzsche (especially “Man Alone with Himself”), the verse of William Wordsworth, and the poems of Han-shan, Shih-te, and Wang Fan-chih. It was essential for me to read two of Knight’s favorite books: Notes from the Underground by Fyodor Dostoyevsky and Very Special People by Frederick Drimmer. This book’s epigraph, attributed to Socrates, comes from the C. D. Yonge translation of Diogenes Laërtius’s third-century A.D. work The Lives and Opinions of Eminent Philosophers. The Hermitary website, which offers hundreds of articles on every aspect of hermit life, is an invaluable resource—I spent weeks immersed in the site, though I did not qualify to become a member of the hermit-only chat groups. My longtime researcher, Jeanne Harper, dug up hundreds of reports on hermits and loners throughout history. I was fascinated by the stories of Japanese soldiers who continued fighting World War II for decades on remote Pacific islands, though none seemed to be completely alone for more than a few years at a time. Still, Hiroo Onoda’s No Surrender is a fascinating account.

Most of the ingredients she cooked with came from the tiny farm immediately behind the restaurant. It was so small that the Pertinis could shout from one end of it to another, but the richness of the soil meant that it supported a wealth of vegetables, including tomatoes, zucchini, black cabbage, eggplant and several species that were unique to the region, including bitter friarielli and fragrant asfodelo. There was also a small black boar called Garibaldi, who despite his diminutive size impregnated his harem of four larger wives with extraordinary diligence; an ancient olive tree through which a couple of vines meandered; a chicken or two; and the Pertinis' pride and joy, Priscilla and Pupetta, the two water buffalo, who grazed on a patch of terraced pasture no bigger than a tennis court. The milk they produced was porcelain white, and after hours of work each day it produced just two or three mozzarelle, each one weighing around two pounds- but what mozzarelle: soft and faintly grassy, like the sweet steamy breath of the bufale themselves. As well as mozzarella, the buffalo milk was crafted into various other specialties. Ciliègine were small cherry-shaped balls for salads, while bocconcini were droplet-shaped, for wrapping in slices of soft prosciutto ham. Trecce, tresses, were woven into plaits, served with Amalfi lemons and tender sprouting broccoli. Mozzarella affumicata was lightly smoked and brown in color, while scamorza was smoked over a smoldering layer of pecan shells until it was as dark and rich as a cup of strong espresso. When there was surplus milk they even made a hard cheese, ricotta salata di bufala, which was salted and slightly fruity, perfect for grating over roasted vegetables. But the cheese the Pertinis were best known for was their burrata, a tiny sack of the finest, freshest mozzarella, filled with thick buffalo cream and wrapped in asphodel leaves.

In the Jewish hypogæum and subterranean cell at Rome, was little observable beside the variety of lamps and frequent draughts of Anthony and Jerome we meet with thigh-bones and death's-heads; but the cemeterial cells of ancient Christians and martyrs were filled with draughts of Scripture stories; not declining the flourishes of cypress, palms, and olive, and the mystical figures of peacocks, doves, and cocks; but iterately affecting the portraits of Enoch, Lazarus, Jonas, and the vision of Ezekiel, as hopeful draughts, and hinting imagery of the resurrection, which is the life of the grave, and sweetens our habitations in the land of moles and pismires.

Lisha still had the Ciara situation on her mind. She rushed across town from St. Anthony’s to the Olive Garden in Greektown.

Yes, yes, I was thinking. This is the way to live, perfect for my short attention span. I could easily imagine doing this with chef friends in New York, ricocheting from tapas bar to tapas bar, drinking and eating and eating and drinking, terrorizing one place after another. If only New York had an entire neighborhood of tapas bars. The whole idea of the poteo wouldn't work if you had to take a cab from place to place. And the idea of sitting down at a table for pinchos, having to endure a waiter, napkins, a prolonged experience, seems all wrong. Another joint, then another, the red wine flowing, the girls getting looser and louder. I don't know how one would translate 'Uh-oh, here comes trouble' but I'm sure we heard it in our rounds as our crew swept into one tiny bar after another. I remember anchovies marinated in olive oil, tomato, onion, and parsley, cured anchovies, grilled anchovies, fried sardines, a festival of small tasty fish. More wine, more toasts. I recall stumbling through an old square that had once been a city bullring, apartments now overlooking the empty space. Past old churches, up cobblestone steps, down others, lost in a whirlwind of food.

Anthony Bridgerton leaned back in his leather chair, regarded his scotch with a thoughtful expression as he swirled it about, and then announced, “I’m thinking about getting married.” Benedict Bridgerton, who had been indulging in a habit his mother detested— tipping his chair drunkenly on the back two legs— fell over. Colin Bridgerton started to choke. Luckily for Colin, Benedict regained his seat with enough time to smack him soundly on the back, sending a green olive sailing across the table. It narrowly missed Anthony’s ear. Anthony let the indignity pass without comment. He was all too aware that his sudden declaration had come as a bit of a surprise. Well, perhaps more than a bit. “Complete,” “total,” and “utter” were words that came to mind.

According to Eden’s personal secretary, Oliver Harvey, his master was ‘horrified’ by Churchill’s plan and tried to talk him out of it. He failed. In despair, he rang the US ambassador, John Winant, who, similarly taken aback, advised that such a visit would not be appropriate until the New Year at the earliest. Harvey too was appalled, noting, ‘I am aghast at the consequence of both [Churchill and Eden] being away at once. The British public will think quite rightly that they are mad.’ If Eden called off his Moscow mission, however, it would send the wrong message entirely to the Kremlin, since ‘it would be fatal to put off A.E.’s visit to Stalin to enable PM to visit Roosevelt. It would confirm all Stalin’s worst suspicions.’20 Eden persisted. He phoned the deputy prime minister, Clement Attlee, who agreed with him wholeheartedly and undertook to oppose the prime minister’s scheme at Cabinet. His objection had no effect: nothing would divert Churchill from his chosen course. When Cadogan spoke to him later that evening, to explain that Eden was ‘distressed’ at the idea of their both being out of the country at the same time, Churchill brushed him aside, saying, ‘That’s all right: that’ll work very well: I shall have Anthony where I want him.’21 Though he did not put it quite so bluntly when discussing this personally with Eden, Churchill left him in no doubt that ‘a complete understanding between Britain and the United States outweighed all else’.22 This conviction was reinforced by the Japanese attack on Pearl Harbor and, according to the new CIGS, Brooke, the pressing need ‘to ensure that American help to this country does not dry up in consequence’.23 Eden’s opposition to Churchill’s visit had genuine diplomatic validity, but neither was he entirely disinterested, for, as Harvey put it, the prime ministerial trip would ‘take all the limelight off the Moscow visit’.24 The unfortunate Foreign Secretary was not only unwell but also disconsolate as HMS Kent set off into rising seas and darkening weather. The British party of Eden, Cadogan and Harvey, accompanied by Lieutenant General Sir Archibald Nye (the newly appointed Vice Chief of the Imperial General Staff) and a phalanx of officials, set foot on Russian soil on 13 December. Their arrival gave Cadogan (who was not a seasoned

Empires Online by Anthony Wright

Once, when a visiting philosopher asked how such a learned man got along in the desert without books, Anthony replied, “My book is the nature of created things, and as often as I have a mind to read the words of God, they are at my hand.” Not long after that, St. Augustine (354–430) also identified nature as an alternative scripture: Some people, in order to discover God, read books. But there is a great book: the very appearance of created things. Look above you! Look below you! Note it. Read it. God, whom you want to discover, never wrote that book with ink. Instead He set before your eyes the things that He had made. Can you ask for a louder voice than that? What, heaven and earth shout to you, “God made me!” 3

Ricky Gervais, Louis CK, Anthony Jeselnik and I have the same sense of humor. They're just better at it than I am.

Puedes predicar un mejor sermón con tu vida que con tus labios. OLIVER GOLDSMITH

Ellie’s eyes widened, her hands freezing mid-pet. “Really? You’d let me take him?” ​Oliver’s voice cut in, panicked. “Wait! You can’t take him! He’s our dog!” ​Ellie turned to Oliver, her expression gentle. “Hey, I get it. You love him. I would too. But I live really close by, and I promise you’d get to visit him anytime you want. Daisy can still see him too.” ​Oliver hesitated, his eyes darting between Boomer and Ellie. “You promise?” ​“I promise,” Ellie said, holding out her pinky. “And I’ll take the best care of him. You can even help me sometimes if you want.” ​Oliver bit his lip, then slowly reached out and hooked his pinky around hers. “Okay,” he said reluctantly. “But you better be the best owner ever.” ​Ellie grinned. “Deal.