Olivia Cooke Quotes

...the ocean, the perpetual shapeshifter: one day a disc of hammered gold, the next wild and rearing, like a thousand white horses. I noticed how the ocean had moods, just like a person.

I used to tell myself that I regretted the choices I'd made in my life. But every choice, including the wrong ones, made me who I was... -both the good and bad experiences strengthened you, shaped you. We are not just made of blood and bone- we are made of stories. Some of us have our stories told for us, other write their own- you wrote yours.

but while Masso found cooking to be a religious experience, Aldo considered it something best reserved for special occasions, or homesickness. Though, in his experience, most people considered religion precisely the same way

Roderick Sutton, Earl of Westerham, owner of Farleigh Place, a stately home in Kent Lady Esme Sutton, Roderick’s wife Lady Olivia “Livvy” Sutton, twenty-six, the Suttons’ eldest daughter, married to Viscount Carrington, mother of Charles Lady Margaret “Margot” Sutton, twenty-three, the second daughter, now living in Paris Lady Pamela “Pamma” Sutton, twenty-one, the third daughter, currently working for a “government department” Lady Diana “Dido” Sutton, nineteen, the fourth daughter, a frustrated debutante Lady Phoebe “Feebs” Sutton, twelve, the fifth daughter, too smart and observant for her own good Servants at Farleigh (a skeleton staff) Soames, butler Mrs. Mortlock, cook Elsie, parlourmaid Jennie, housemaid Ruby, scullery maid Philpott, Lady Esme’s maid Nanny Miss Gumble, governess to Lady Phoebe Mr. Robbins, gamekeeper Mrs. Robbins, gamekeeper’s wife Alfie, a Cockney boy, now evacuated to the country Jackson, groom Farleigh Neighbours Rev. Cresswell, vicar of All Saints Church Ben Cresswell, the vicar’s son, now working for a “government department” At Nethercote Sir William Prescott, city financier Lady Prescott, Sir William’s wife Jeremy Prescott, Sir William and Lady Prescott’s son, RAF flying ace At Simla Colonel Huntley, formerly of the British Army Mrs. Huntley, the colonel’s wife Miss Hamilton, spinster Dr. Sinclair, doctor Sundry villagers, including an artist couple, a builder, and a questionable Austrian Officers of the Royal West Kent Regiment Colonel Pritchard, commanding officer Captain Hartley, adjutant Soldiers under command At Dolphin Square Maxwell Knight, spymaster Joan Miller, Knight’s secretary At Bletchley Park Commander Travis, deputy

He put one of the platters in front of Liv, forcing her to get up-close and personal with his dinner creation. It looked even worse on her plate than it had from a distance. Liv was glad she had a strong stomach. She’d seen some fairly disgusting things during nursing school, especially during her surgery rotation and in the burn unit, but none of them were quite as nasty as Baird’s “pizza.” “Well, go ahead. I thought you were starving.” She looked up to see him watching her, black eyebrows raised in anticipation. Oh my God, I’m actually going to have to eat it! Her stomach rolled at the thought. “You, uh, gave me so much I don’t know where to begin,” she lied weakly. “Only one piece.” He frowned. “Is it too much?” “It’s just a little more than I’m used to. Uh, on Earth we cut a pizza into eight or ten wedges.” And we don’t top it with fruit cocktail! “I can cut it into smaller pieces if you want,” he offered. “No, no. That’s okay. I’ll make do.” There was no putting it off anymore. Taking a deep breath, Liv lifted the huge sloppy slice and forced herself to take a bite. “You like it?” Baird stared at her suspiciously. “Mmm, delicious,” Liv mumbled, fighting her gag reflex. Inside her mouth the flavors of canned salmon, lima beans, and fruit cocktail were fighting and she wondered how in the world she would swallow without throwing up. But the big warrior was still watching her carefully for her reaction and she didn’t want to insult him. With a monumental effort she choked down the mess and prayed it wouldn’t come back up. “So it’s good?” he asked again. “Unforgettable,” Liv assured him which for once was the absolute truth. “Glad you like it.” Baird lifted his own piece of pizza and, keeping his eyes on her the entire time, took a huge bite. But when he started to chew, his face turned a peculiar shade of red. “Gods!” Getting up from the table in a hurry, he ran to the sink and spat out the mouthful. Then he turned back to Liv. “That was fuckin’ horrible. Why didn’t you tell me?” Liv shrugged, not sure if she should laugh or feel sorry for him. “I didn’t want to hurt your feelings.” “I’d rather have my feelings hurt than eat that slop.” Baird frowned. “I don’t understand what you humans see in that dish anyway.” “Well…” Liv tried to think of a way to put it tactfully. “We don’t always make it exactly like that.” She nodded at the half a pizza she’d put back down on the metal serving tray. “But I did everything the clerk told me to,” Baird protested. “He said it was mistake proof. That anyone could do it.” “Anyone can do it. You just put a little too much on it, that’s all.” “Damn it to hell.” Baird sighed. “I’m sorry, Olivia. I wanted to make all your favorites—the things I saw you eating in my dreams. It was between this and that other stuff you like with the raw sea creatures rolled in the white grains. I thought this would be easier.” “Sushi?” Liv bit her lip to keep from laughing. “You were going to try and make me sushi?” As badly as he’d screwed up the pizza, she couldn’t imagine what his version of sushi would look like. Visions of a whole dead fish coated in sticky rice and rolled in peas and carrots instead of roe rose to mind. Ugh. Baird shrugged. “I wanted to. I wanted to make you something special every night. But I guess I’m not very good at cooking human food. Sorry.” He sounded so crestfallen and his broad shoulders slumped so sadly that Liv couldn’t help but feel sorry for him. She rose and went to put a hand lightly on his arm. “Hey, don’t worry about it. I’m sure if I tried to make Kindred cuisine I wouldn’t do any better.” Baird

Just wait until they cut you lose, Kat, and find some other nice Kindred. Try a Blood Kindred like Sylvan—they’re wonderful.” “I would have to put in a vote for a Beast Kindred,” Olivia said, grinning. “Not only are they the best lovers, they’re the best cooks too. Baird has been making me something new every night.” “Better than his first attempt at pizza, I hope?” Kat said, trying to smile. Liv grinned. “Much better. Baird’s come a long way from the days when he thought fruit cocktail was a good topping option.” Kat sighed. “They sound great and both of your husbands are wonderful men…” “I hear a ‘but’ coming,” Sophie murmured. “But, I’m just not interested.” Kat sighed and put her head in her hands. “I don’t know, maybe when this is all over with I’ll just go back to Earth and try to find a regular human guy. One who doesn’t force me to feel his painful emotions all the time, one without a tortured secret past, one who doesn’t freaking have to have his brother in bed with him to have sex.” Liv snorted. “Uh, sorry Kat but that came out sounding really wrong.” Kat waved a hand. “You know what I mean. It’s not sexual—not between them, anyway. But they seriously can’t touch me unless the other one is too, or it hurts them.” Sophie shook her head. “That’s so weird.” “Weirder than being bitten every single time you have sex?” Liv said, frowning. “Weirder than any of the other stuff that goes with being a Kindred bride?” “Well, I guess not,” Sophie said, shrugging. “But you have to admit, it’s not what we’re used to.” “Different isn’t always bad,” Liv said. “And love comes in all shapes and sizes. Maybe Deep is afraid to let himself love you, Kat. Maybe because of whatever it was that happened he feels unworthy of your love.” Kat frowned. “He did say something about me being unattainable—like the moon or the stars or something like that.” She crossed her arms over her chest. “But then he went right back to being a jerk.” “He went back into his protective shell,” Olivia said. “I’m telling you, Kat—I bet he loves you just as much as Lock does—in his own way.” “Yeah? Well he could have fooled me,” Kat said sarcastically.

I have clients that feel like family, I make far more money than I've got a right to, considering the workload, and I have amazing benefits. What could be bad?" "I suppose I meant if you are satisfied creatively." I'd never really thought about that. The Farbers give me free rein, but they have a repertoire of my dishes that they love and want to have regularly in the rotation, and everything has to be kid friendly; even if we are talking about kids with precocious tastes, they are still kids. Lawrence is easy: breakfasts, lunches, and healthy snacks for his days; he eats most dinners out with friends, or stays home with red wine and popcorn, swearing that Olivia Pope stole the idea from him. And I'm also in charge of home-cooked meals for Philippe and Liagre, his corgis, who like ground chicken and rice with carrots, and home-baked peanut butter dog biscuits. Simca was a gift from him, four years ago. She was a post-Christmas rescue puppy, one of those gifts that a family was unprepared for, who got left at a local shelter where Lawrence volunteers. He couldn't resist her, but knew that Philippe and Liagre barely tolerate each other, and he couldn't imagine bringing a female of any species into their manly abode. Luckiest thing that ever happened to me, frankly. She's the best pup ever. I named her Simca because it was Julia Child's nickname for her coauthor Simone Beck. She is, as the other Eloise, my own namesake, would say, my mostly companion. Lawrence's dinner parties are fun to do- he always has a cool group of interesting people, occasionally famous ones- but he is pretty old-school, so there isn't a ton of creativity in those menus, lots of chateaubriand and poached salmon with the usual canapés and accompaniments.

ya know?

All of us sat at the kitchen table and dug in. Someone thanked Laadan for the meal and Deacon about had a coronary. “Who tenderized the meat? Who marinated and watched it dutifully?” His blond brows lowered as he held his fork like Luke held a dagger. “That would be me” Laadan nodded. “I peeled potatoes. That was about it.” “I didn’t know you could cook,” I said, surprised. Freshly showered, Aiden dropped into the seat beside his brother. His dark hair was damp and swept back, revealing his broad cheekbones. He clapped his brother on the shoulder. “Deacon is one hell of a cook.” “Hmm.” Olivia grinned as she chased a scalloped potato across her plate. “Learn something new every day, right?

Meals, laundry, housekeeping, salon, exercise room, activities.” Alex ticked off the benefits as if Astrid didn’t comprehend the concept of “all included.” Astrid wondered what, if she didn’t have to cook, clean, or do laundry, she was supposed to do all day. With no car. “And physical therapy,” Alex said.

Once the apartment was ready, Portia had begun to plan out what foods they would showcase in this little glimpse into a Glass Kitchen world. Her sisters couldn't help her with this part. Portia had let go, and dishes had come to her, all of which she wrote down and prepared to make. Then, at eight that morning, she got to work. Olivia and Cordelia served as sous-chefs; they started by making a decadent beef bourguignon. Olivia and Cordelia washed and chopped as Portia browned layer after layer of beef, bacon, carrots, and onion, folding in the beef stock and wine, then putting it in to slow bake as they dove into the remaining dishes. They opened all the windows and ran four swiveling fans Portia had bought and found that pushed the scent of the baking and cooking out onto the sidewalk. Then they had put up a fairly discreet sign in the window, hand-painted by Olivia: THE GLASS KITCHEN. Portia had gotten the idea while walking down Broadway and passing the French soap store. Scents had spilled into the street from the shop- lavender and primrose, musk and sandalwood- luring passersby inside. Portia had realized that the best way to get investors interested was to show them a version of The Glass Kitchen. The food. The aromas. She had realized, standing there on Broadway, that she needed to create a mini version of her grandmother's restaurant to lure people in.

She decided to make salmon baked in a touch of olive oil, topped with pine nuts, and served over spinach flash-fried in the salmon-and-olive-oil drippings. She added brown rice that she had slow-boiled with the herb hawthorn. Just as she finished, Cordelia arrived with a woman she had found standing in the sidewalk out front. "My husband has high blood pressure," she explained, negotiating the stairs down into Portia's apartment with care. "He's never happy with anything I make for supper, so I should tell you that you probably don't have anything that will work for me." Cordelia took a look at the meal, raised an eyebrow at Portia, and then turned to the woman. "This is the perfect meal for your husband's high blood pressure. Fish oil, nuts, hawthorn, whole grains." Next, a pumpkin pie went to a woman who couldn't sleep. "Pie?" she asked in a doubtful tone. "Pumpkin," Portia clarified, "is good for insomnia." An apricot crumble spiced with cloves and topped with oats and brown sugar went to a woman drawn with stress. Then a man walked through the door, shoulders slumped. Cordelia and Olivia eyed him for a second. "I know the feeling," Olivia said, and fetched him a half gallon of the celery and cabbage soup Portia had found herself preparing earlier. The man peered into the container, grew a tad queasier, and said, "No thanks." "Do you or don't you have a hangover?" Olivia demanded, then drew a breath. "Really," she added more kindly. "Eat this and you'll feel better." He came back the next day for more. "Cabbage is no cure for drinking too much," Cordelia told him. He just shrugged and slapped down his money for two quarts of soup instead of one.

I thought I could wait to tell you until everything was figured out,” she says. “I didn’t think you’d have any contact with actual animals until you were twenty-one, when you were in the labs. The philax was an accident and then the damned internships.” She flops her hands to her sides, the hands that look like mine. “And the dead animals?” I demand, my anger still large and bright. “What about that? They’re eating animals in there!” My throat convulses at the thought of eating something dead, a body that was once alive and walking around, stripped and lifeless and cooked like zarum. “It’s wrong,” my mother says, her jaw setting. “It was never supposed to happen. But it was commonplace before Faloiv—a custom passed down from the Origin Planet—and many of the elders of N’Terra resisted the Faloii’s order when we landed.

Olivia shoved her hands into her pockets against the damp Seattle afternoon. Nothing would take the chill from her bones, though. She knew that. Even five days of sick leave, huddling in her bed and mindlessly bingeing on cooking shows hadn’t done anything but make her crave cake.

Don't tell me you believe in ghosts, Finn.' 'Ghosts, not exactly. Traces, yeah. Sort of.' 'Traces?' 'Here's my theory. Everything is energy. We all leave something behind. Now, there's folk who'll swear on their granny's last breath that they've seen a ghost. And I reckon some of them have. Or rather, they've seen traces of a past energy.' ... Finn was talking with his hands now, trying to make some sense. 'We think that time moves forward, in a linear fashion. Yeah? But sometimes you get deja vu, or there's some mad coincidence that you can't explain. I think time doesn't move in a linear fashion, but in a spiral, and sometimes there's echoes from the past. And a ghost is just an echo of someone.

When I looked out at the beach, I imagined each grain of sand like a measure of time that I'd been allotted. I could either let them run through my hands or I could stop and pay attention.

I went outside, taking in the sight of the grey ocean swaying beyond the cliffs, a mackerel sky troubled by seabirds swooping and screaming beneath the clap of the waves.

I’d like it if he could cook me dinner once in a while.

But you'll have to make it up to Chloe. She likes your dal tadka, paneer masala, methi saag, lamb biryani, and chicken coconut curry." My dad's face softened. He had a sweet spot for Chloe and her daughter, Olivia. "I'll cook on Saturday, and they can have it for Sunday dinner.

So since I cooked, are you doing the dishes?” Olivia appeared at my side, but her perfume had reached me before she did. “I think that’s the rule.

As Mama was fond of saying, however, there was more than one way to cook an egg.

Saturday afternoon she deboned chicken breasts and put the raw meat aside; then she simmered the bones with green onions and squashed garlic and ginger. She mixed ground pork with diced water chestnuts and green onions and soy sauce and sherry, stuffed the wonton skins with this mixture, and froze them to be boiled the next day. Then she made the stuffing for Richard's favorite egg rolls. It was poor menu planning- Vivian would never have served wontons and egg rolls at the same meal- but she felt sorry for Richard, living on hot dogs as he'd been. Anyway they all liked her egg rolls, even Aunt Barbara. Sunday morning she stayed home from church and started the tea eggs simmering (another source of soy sauce for Annie). She slivered the raw chicken breast left from yesterday- dangling the occasional tidbit for J.C., who sat on her stool and cried "Yeow!" whenever she felt neglected- and slivered carrots and bamboo shoots and Napa cabbage and more green onions and set it all aside to stir-fry at the last minute with rice stick noodles. This was her favorite dish, simple though it was, and Aunt Rubina's favorite; it had been Vivian's favorite of Olivia's recipes, too. (Vivian had never dabbled much in Chinese cooking herself.) Then she sliced the beef and asparagus and chopped the fermented black beans for her father's favorite dish.