Oyster Best Quotes

Sea sisters, Susa had called them once. Two pearls formed in the same oyster.

His lyrical whistle beckoned me to adventure and forgetting. But I didn't want to forget. Hugging my grudge, ugly and prickly, a sad sea urchin, I trudged off on my own, in the opposite direction toward the forbidding prison. As from a star I saw, coldly and soberly, the separateness of everything. I felt the wall of my skin; I am I. That stone is a stone. My beautiful fusion with the things of this world was over. The Tide ebbed, sucked back into itself. There I was, a reject, with the dried black seaweed whose hard beads I liked to pop, hollowed orange and grapefruit halves and a garbage of shells. All at once, old and lonely, I eyed these-- razor clams, fairy boats, weedy mussels, the oyster's pocked gray lace (there was never a pearl) and tiny white "ice cream cones." You could always tell where the best shells were-- at the rim of the last wave, marked by a mascara of tar. I picked up, frigidly, a stiff pink starfish. It lay at the heart of my palm, a joke dummy of my own hand. Sometimes I nursed starfish alive in jam jars of seawater and watched them grow back lost arms. On this day, this awful birthday of otherness, my rival, somebody else, I flung the starfish against a stone. Let it perish.

I like the Walrus best,' said Alice: `because you see he was a little sorry for the poor oysters.' `He ate more than the Carpenter, though,' said Tweedledee. `You see he held his handkerchief in front, so that the Carpenter couldn't count how many he took: contrariwise.' `That was mean!' Alice said indignantly. `Then I like the Carpenter best--if he didn't eat so many as the Walrus.' `But he ate as many as he could get,' said Tweedledum. This was a puzzler. After a pause, Alice began, `Well! They were both very unpleasant characters--

She talks as she sails, the old wooden boat -- of oyster days, and summer bays, and watermen grown old.

It was strange to stand there in front of the mirror and see myself like I was my own best friend, a kid wanted to hang with forever. This was a boy I could travel to the seacoasts with, a boy I'd like to meet up with in foreign cities like Calcutta and London and Brazil, a boy I could trust who also had a good sense of humor and liked smoked oysters from a can and good weed and the occasional 40 ounces of malt. If I was going to be alone for the rest of my life this was the person I wanted to be alone with.

What the Motorcycle Said Br-r-r-am-m-m, rackerty-am-m, OM, AM: All-r-r-room, r-r-ram, ala-bas-ter- Am, the world’s my oyster. I hate plastic, wear it black and slick, hate hardhats, wear one on my head, That’s what the motorcycle said. Passed phonies in Fords, knockede down billboards, landed On the other side of The Gap, and Whee, bypassed history. When I was born (The Past), baby knew best. They shook when I bawled, took Freud’s path, threw away their wrath. R-r-rackety-am-m. Am. War, rhyme, soap, meat, marriage, the Phantom Jet are sh*t, and like that. Hate pompousness, punishment, patience, am into Love, hate middle-class moneymakers, live on Dad, that’s what the motorcycle said. Br-r-r-am-m-m. It’s Nowsville, man. Passed Oldies, Uglies, Straighties, Honkies. I’ll never be mean, tired, or unsexy. Passed cigarette suckers, souses, mother-fuckers, losers, went back to Nature and found how to get VD, stoned. Passed a cow, too fast to hear her moo, “I rolled our leaves of grass into one ball. I am the grassy All.” Br-r-r-am-m-m, rackety-am-m, OM, Am: All-gr-r-rin, oooohgah, gl-l-utton- Am, the world’s my smilebutton.

The sun was shining on the sea, Shining with all his might: He did his very best to make The billows smooth and bright-- And this was odd, because it was The middle of the night. The moon was shining sulkily, Because she thought the sun Had got no business to be there After the day was done-- "It's very rude of him," she said, "To come and spoil the fun!" The sea was wet as wet could be, The sands were dry as dry. You could not see a cloud, because No cloud was in the sky: No birds were flying over head-- There were no birds to fly. The Walrus and the Carpenter Were walking close at hand; They wept like anything to see Such quantities of sand: "If this were only cleared away," They said, "it WOULD be grand!" "If seven maids with seven mops Swept it for half a year, Do you suppose," the Walrus said, "That they could get it clear?" "I doubt it," said the Carpenter, And shed a bitter tear. "O Oysters, come and walk with us!" The Walrus did beseech. "A pleasant walk, a pleasant talk, Along the briny beach: We cannot do with more than four, To give a hand to each." The eldest Oyster looked at him. But never a word he said: The eldest Oyster winked his eye, And shook his heavy head-- Meaning to say he did not choose To leave the oyster-bed. But four young oysters hurried up, All eager for the treat: Their coats were brushed, their faces washed, Their shoes were clean and neat-- And this was odd, because, you know, They hadn't any feet. Four other Oysters followed them, And yet another four; And thick and fast they came at last, And more, and more, and more-- All hopping through the frothy waves, And scrambling to the shore. The Walrus and the Carpenter Walked on a mile or so, And then they rested on a rock Conveniently low: And all the little Oysters stood And waited in a row. "The time has come," the Walrus said, "To talk of many things: Of shoes--and ships--and sealing-wax-- Of cabbages--and kings-- And why the sea is boiling hot-- And whether pigs have wings." "But wait a bit," the Oysters cried, "Before we have our chat; For some of us are out of breath, And all of us are fat!" "No hurry!" said the Carpenter. They thanked him much for that. "A loaf of bread," the Walrus said, "Is what we chiefly need: Pepper and vinegar besides Are very good indeed-- Now if you're ready Oysters dear, We can begin to feed." "But not on us!" the Oysters cried, Turning a little blue, "After such kindness, that would be A dismal thing to do!" "The night is fine," the Walrus said "Do you admire the view? "It was so kind of you to come! And you are very nice!" The Carpenter said nothing but "Cut us another slice: I wish you were not quite so deaf-- I've had to ask you twice!" "It seems a shame," the Walrus said, "To play them such a trick, After we've brought them out so far, And made them trot so quick!" The Carpenter said nothing but "The butter's spread too thick!" "I weep for you," the Walrus said. "I deeply sympathize." With sobs and tears he sorted out Those of the largest size. Holding his pocket handkerchief Before his streaming eyes. "O Oysters," said the Carpenter. "You've had a pleasant run! Shall we be trotting home again?" But answer came there none-- And that was scarcely odd, because They'd eaten every one.

There was a girl, and her uncle sold her, wrote Mr. Ibis in his perfect copperplate handwriting. That is the tale; the rest is detail. There are stories that are true, in which each individual’s tale is unique and tragic, and the worst of the tragedy is that we have heard it before, and we cannot allow ourselves to feel it too deeply. We build a shell around it like an oyster dealing with a painful particle of grit, coating it with smooth pearl layers in order to cope. This is how we walk and talk and function, day in, day out, immune to others’ pain and loss. If it were to touch us it would cripple us or make saints of us; but, for the most part, it does not touch us. We cannot allow it to. Tonight, as you eat, reflect if you can: there are children starving in the world, starving in numbers larger than the mind can easily hold, up in the big numbers where an error of a million here, a million there, can be forgiven. It may be uncomfortable for you to reflect upon this or it may not, but still, you will eat. There are accounts which, if we open our hearts to them, will cut us too deeply. Look—here is a good man, good by his own lights and the lights of his friends: he is faithful and true to his wife, he adores and lavishes attention on his little children, he cares about his country, he does his job punctiliously, as best he can. So, efficiently and good-naturedly, he exterminates Jews: he appreciates the music that plays in the background to pacify them; he advises the Jews not to forget their identification numbers as they go into the showers—many people, he tells them, forget their numbers, and take the wrong clothes, when they come out of the showers. This calms the Jews: there will be life, they assure themselves, after the showers. And they are wrong. Our man supervises the detail taking the bodies to the ovens; and if there is anything he feels bad about, it is that he still allows the gassing of vermin to affect him. Were he a truly good man, he knows, he would feel nothing but joy, as the earth is cleansed of its pests. Leave him; he cuts too deep. He is too close to us and it hurts.

In my chair by the hearth, I lifted my cup. “Sometimes,” I told him, “you must be content with ignorance.” He did not like that answer, yet that was the perversity of him: in a way he liked it best of all. I had seen how he could shuck truths from men like oyster shells, how he could pry into a breast with a glance and a well-timed word. So little of the world did not yield to his sounding. In the end, I think the fact that I did not was his favorite thing about me.

I told her about the best and the worst. The slow and sleepy places where weekdays rolled past like weekends and Mondays didn’t matter. Battered shacks perched on cliffs overlooking the endless, rumpled sea. Afternoons spent waiting on the docks, swinging my legs off a pier until boats rolled in with crates full of oysters and crayfish still gasping. Pulling fishhooks out of my feet because I never wore shoes, playing with other kids whose names I never knew. Those were the unforgettable summers. There were outback towns where you couldn’t see the roads for red dust, grids of streets with wandering dogs and children who ran wild and swam naked in creeks. I remembered climbing ancient trees that had a heartbeat if you pressed your ear to them. Boomboom-boomboom. Dreamy nights sleeping by the campfire and waking up covered in fine ash, as if I’d slept through a nuclear holocaust. We were wanderers, always with our faces to the sun.

I find that physics is like oysters—it’s best first thing in the morning—so I always have these physics books in the loo.

The best things in America are chipmunks, and oyster stew.

I will be thirty years old again in thirty seconds. I will take the best room in the Grand Central or the Orndorff Hotel. I will dine on oysters and palomitas and wash them down with white wine. Then I will go to the Acme or Keating's or the Big Gold Bar and sit down and draw my cards and fill an inside straight and win myself a thousand dollars. Then I will go to the Red Light or the Monte Carlo and dance the floor afire. Then I will go to a parlor house and have them top up a bathtub with French champagne and I will strip and dive into it with a bare-assed blonde and a redhead and an octoroon and the four of us will get completely presoginated and laugh and let long bubbly farts at hell and baptize each other in the name of the Trick, the Prick, and the Piper-Heidsick.

He wanted more than anything, to walk over the bridge. To just leave Oyster Point and go to college in the city, where maybe people were different. But he also said that he was afraid that if he set out to cross that bridge, he might not make it to the other end without giving in to the temptation to jump and just be done with it.

Look, Bob, what part of this don't you understand, eh? It's a matter of style, okay? A proper brawl doesn't just happen. You don't just pile in, not anymore. Now, Oyster Dave here--put your helmet back on, Dave--will be the enemy in front, and Basalt, who, as we know, don't need a helmet, he'll be the enemy coming up behind you. Okay, it's well past knuckles time, let's say Gravy there has done his thing with the Bench Swipe, there's a bit of knife play, we've done the whole Chandelier Swing number, blah blah blah, then Second Chair--that's you, Bob--you step smartly between their Number Five man and a Bottler, swing the chair back over your head, like this--sorry, Pointy--and then swing it right back onto Number Five, bang, crash, and there's a cushy six points in your pocket. If they're playing a dwarf at Number Five, then a chair won't even slow him down, but don't fret, hang on to the bits that stay in your hand, pause one moment as he comes at you, and then belt him across both ears. They hate that, as Stronginthearm here will tell you. Another three points. It's probably going to be freestyle after that but I want all of you, including Mucky Mick and Crispo, to try for a Double Andrew when it gets down to the fist-fighting again. Remember? You back into each other, turn around to give the other guy a thumping, cue moment of humorous recognition, then link arms, swing round and see to the other fellow's attacker, foot or fist, it's your choice. Fifteen points right there if you get it to flow just right. Oh, and remember we'll have an Igor standing by, so if your arm gets taken off do pick it up and hit the other bugger with it, it gets a laugh and twenty points. On that subject, do remember what I said about getting everything tattooed with your name, all right? Igors do their best, but you'll be on your feet much quicker if you make life easier for him and, what's more, it's your feet you'll be on. Okay, positions, everyone, let's run through it again...

The best recipe for true love is plenty of time spent in close proximity; plus a little jeopardy to face together.’ ‘Proximity and Jeopardy.’ Joe laughed. ‘That’s the Trevarrick secret, is it?’ ‘And a generous helping of time. The jeopardy is optional, but it makes for a better story. It’s like the grain of sand in the oyster that creates the pearl.

Men's ideas, though, continue to run in the old channels about oysters as well as God and war and women. Even when they know better they insist that months with R in them are all right, but that oysters in June or July or May or August will kill you or make you wish they had. This is wrong, of course, except that all oysters, like all men, are somewhat weaker after they have done their best at reproducing.

Sake is the best when it comes to pairing with seafood. It's often said that Chablis and raw oysters go well together, but I've got my doubts about that. I find a strong off taste lingers after I eat raw oysters and drink Chablis." "Why is that?" "Wine has a lot more sodium in it compared to sake. The sodium compounds are part of what gives wine its fine flavor. But at the same time, I think one of those compounds brings out the fishiness of the seafood.

Not all at once, but gradually, over the months, another revelation came to me: None of that other stuff, much as I'd loved it, was what made a marriage. Not restaurant dinners or romantic vacations. Not walks on the beach or visits to wine country in the Boxster. Not oysters and martinis or moonlight over the Bay Bridge." "This was a marriage. As uncomfortable and inconvenient and devastating as it might be to live as we did now, we inhabited this place together.

There are stories that are true, in which each individual’s tale is unique and tragic, and the worst of the tragedy is that we have heard it before, and we cannot allow ourselves to feel it too deeply. We build a shell around it like an oyster dealing with a painful particle of grit, coating it with smooth pearl layers in order to cope. This is how we walk and talk and function, day in, day out, immune to others’ pain and loss. If it were to touch us it would cripple us or make saints of us; but, for the most part, it does not touch us. We cannot allow it to. Tonight, as you eat, reflect if you can: there are children starving in the world, starving in numbers larger than the mind can easily hold, up in the big numbers where an error of a million here, a million there, can be forgiven. It may be uncomfortable for you to reflect upon this or it may not, but still, you will eat. There are accounts which, if we open our hearts to them, will cut us too deeply. Look—here is a good man, good by his own lights and the lights of his friends: he is faithful and true to his wife, he adores and lavishes attention on his little children, he cares about his country, he does his job punctiliously, as best he can. So, efficiently and good-naturedly, he exterminates Jews: he appreciates the music that plays in the background to pacify them; he advises the Jews not to forget their identification numbers as they go into the showers—many people, he tells them, forget their numbers, and take the wrong clothes, when they come out of the showers. This calms the Jews: there will be life, they assure themselves, after the showers. And they are wrong. Our man supervises the detail taking the bodies to the ovens; and if there is anything he feels bad about, it is that he still allows the gassing of vermin to affect him. Were he a truly good man, he knows, he would feel nothing but joy, as the earth is cleansed of its pests. Leave him; he cuts too deep. He is too close to us and it hurts.

There are stories that are true, in which each individual’s tale is unique and tragic, and the worst of the tragedy is that we have heard it before, and we cannot allow ourselves to feel it too deeply. We build a shell around it like an oyster dealing with a painful particle of grit, coating it with smooth pearl layers in order to cope. This is how we walk and talk and function, day in, day out, immune to others’ pain and loss. If it were to touch us it would cripple us or make saints of us; but, for the most part, it does not touch us. We cannot allow it to. Tonight, as you eat, reflect if you can: there are children starving in the world, starving in numbers larger than the mind can easily hold, up in the big numbers where an error of a million here, a million there, can be forgiven. It may be uncomfortable for you to reflect upon this or it may not, but still, you will eat. There are accounts which, if we open our hearts to them will cut us too deeply. Look – here is a good man, good by his own lights and the lights of his friends: he is faithful and true to his wife, he adores and lavishes attention on his little children, he cares about his country, he does his job punctiliously, as best he can. So, efficiently and good-naturedly, he exterminates Jews: he appreciates the music that plays in the background to pacify them; he advises the Jews not to forget their identification numbers as they go into the showers – many people, he tells them, forget their numbers, and take the wrong clothes, when they come out of the showers. This calms the Jews: there will be life, they assure themselves, after the showers. And they are wrong. Our man supervises the detail taking the bodies to the ovens; and if there is anything he feels bad about, it is that he still allows the gassing of vermin to affect him. Were he a truly good man, he knows, he would feel nothing but joy, as the earth is cleansed of its pests. Leave him; he cuts too deep. He is too close to us and it hurts.

To describe our growing up in the lowcountry of South Carolina, I would have to take you to the marsh on a spring day, flush the great blue heron from its silent occupation, scatter marsh hens as we sink to our knees in mud, open you an oyster with a pocketknife and feed it to you from the shell and say, "There. That taste. That's the taste of my childhood." I would say, "Breathe deeply," and you would breathe and remember that smell for the rest of your life, the bold, fecund aroma of the tidal marsh, exquisite and sensual, the smell of the South in heat, a smell like new milk, semen, and spilled wine, all perfumed with seawater. My soul grazes like a lamb on the beauty of indrawn tides.

The hot case at a kombini features tonkatsu, fried chicken, menchikatsu (a breaded hamburger patty), Chinese pork buns, potato croquettes, and seafood items such as breaded squid legs or oysters. In a bit of international solidarity, you'll see corn dogs, often labeled "Amerikandoggu." One day for lunch I stopped at 7-Eleven and brought home a pouch of "Gold Label" beef curry, steamed rice, inarizushi (sushi rice in a pouch of sweetened fried tofu), cold noodle salad, and a banana. Putting together lunch for the whole family from an American 7-Eleven would be as appetizing as scavenging among seaside medical waste, but this fun to shop for and fun to eat. Instant ramen is as popular in Japan as it is in college dorms worldwide, and while the selection of flavors is wider than at an American grocery, it serves a predictable ecological niche as the food of last resort for those with no money or no time. (Frozen ramen, on the other hand, can be very good; if you have access to a Japanese supermarket, look for Myojo Chukazanmai brand.) That's how I saw it, at least, until stumbling on the ramen topping section in the 7-Eleven refrigerator case, where you can buy shrink-wrapped packets of popular fresh ramen toppings such as braised pork belly and fermented bamboo shoots. With a quick stop at a convenience store, you can turn instant ramen into a serious meal. The pork belly is rolled and tied, braised, chilled, and then sliced into thick circular slices like Italian pancetta. This is one of the best things you can do with pork, and I don't say that lightly.

The sun was shining on the sea, Shining with all his might: He did his very best to make The billows smooth and bright — And this was odd, because it was The middle of the night. The moon was shining sulkily, Because she thought the sun Had got no business to be there After the day was done — "It's very rude of him," she said, "To come and spoil the fun." The sea was wet as wet could be, The sands were dry as dry. You could not see a cloud, because No cloud was in the sky: No birds were flying overhead — There were no birds to fly. The Walrus and the Carpenter Were walking close at hand; They wept like anything to see Such quantities of sand: If this were only cleared away,' They said, it would be grand!' If seven maids with seven mops Swept it for half a year, Do you suppose,' the Walrus said, That they could get it clear?' I doubt it,' said the Carpenter, And shed a bitter tear. O Oysters, come and walk with us!' The Walrus did beseech. A pleasant walk, a pleasant talk, Along the briny beach: We cannot do with more than four, To give a hand to each.' The eldest Oyster looked at him, But never a word he said: The eldest Oyster winked his eye, And shook his heavy head — Meaning to say he did not choose To leave the oyster-bed. But four young Oysters hurried up, All eager for the treat: Their coats were brushed, their faces washed, Their shoes were clean and neat — And this was odd, because, you know, They hadn't any feet. Four other Oysters followed them, And yet another four; And thick and fast they came at last, And more, and more, and more — All hopping through the frothy waves, And scrambling to the shore. The Walrus and the Carpenter Walked on a mile or so, And then they rested on a rock Conveniently low: And all the little Oysters stood And waited in a row. The time has come,' the Walrus said, To talk of many things: Of shoes — and ships — and sealing-wax — Of cabbages — and kings — And why the sea is boiling hot — And whether pigs have wings.' But wait a bit,' the Oysters cried, Before we have our chat; For some of us are out of breath, And all of us are fat!' No hurry!' said the Carpenter. They thanked him much for that. A loaf of bread,' the Walrus said, Is what we chiefly need: Pepper and vinegar besides Are very good indeed — Now if you're ready, Oysters dear, We can begin to feed.' But not on us!' the Oysters cried, Turning a little blue. After such kindness, that would be A dismal thing to do!' The night is fine,' the Walrus said. Do you admire the view? It was so kind of you to come! And you are very nice!' The Carpenter said nothing but Cut us another slice: I wish you were not quite so deaf — I've had to ask you twice!' It seems a shame,' the Walrus said, To play them such a trick, After we've brought them out so far, And made them trot so quick!' The Carpenter said nothing but The butter's spread too thick!' I weep for you,' the Walrus said: I deeply sympathize.' With sobs and tears he sorted out Those of the largest size, Holding his pocket-handkerchief Before his streaming eyes. O Oysters,' said the Carpenter, You've had a pleasant run! Shall we be trotting home again?' But answer came there none — And this was scarcely odd, because They'd eaten every one.

We wandered the entire length of the street market, stopping to buy the provisions I needed for the lunch dish I wanted to prepare to initiate l'Inglese into the real art of Sicilian cuisine. I took l'Inglese around the best stalls, teaching him how to choose produce, livestock, game, fish, and meat of the highest quality for his dishes. Together we circled among the vegetable sellers, who were praising their heaps of artichokes, zucchini still bearing their yellow flowers, spikes of asparagus, purple-tinged cauliflowers, oyster mushrooms, and vine tomatoes with their customary cries: "Carciofi fresci." "Funghi belli." "Tutto economico." I squeezed and pinched, sniffed, and weighed things in my hands, and having agreed on the goods I would then barter on the price. The stallholders were used to me, but they had never known me to be accompanied by a man. Wild strawberries, cherries, oranges and lemons, quinces and melons were all subject to my scrutiny. The olive sellers, standing behind their huge basins containing all varieties of olives in brine, oil, or vinegar, called out to me: "Hey, Rosa, who's your friend?" We made our way to the meat vendors, where rabbits fresh from the fields, huge sides of beef, whole pigs and sheep were hung up on hooks, and offal and tripe were spread out on marble slabs. I selected some chicken livers, which were wrapped in paper and handed to l'Inglese to carry. I had never had a man to carry my shopping before; it made me feel special. We passed the stalls where whole tuna fish, sardines and oysters, whitebait and octopus were spread out, reflecting the abundant sea surrounding our island. Fish was not on the menu today, but nevertheless I wanted to show l'Inglese where to find the finest tuna, the freshest shrimps, and the most succulent swordfish in the whole market.

His attention was snared by the sight of Catherine Marks, standing in the corner and watching as Beatrix and her partner danced. Marks looked tense as usual, her slender dark-clad figure as straight as a ramrod. She never missed an opportunity to disdain Leo and treat him as if he had all the intellectual prowess of an oyster. And she was resistant to any attempts at charm or humor. Like any sensible man, Leo did his best to avoid her. But to his chagrin, Leo couldn’t stop himself from wondering what Catherine Marks would look like after a good, thorough tupping. Her spectacles cast aside, her silky hair loose and tumbled, her pale body released from the contraption of stays and laces . . . Suddenly nothing at the ball seemed quite so interesting as his sisters’ companion. Leo decided to go bother her.

French and Italian hospitality industries, food service employees take pleasure in being the best at what they do. They may be the finest oyster shucker, the most knowledgeable vintner, an expert cheese purveyor. Toiling in an American supermarket is widely presumed to be a stopgap job, seldom a vocation.

Nerida Seafood Bar and Restaurant located in Ensenada, Mexico brings the best of Ensenada's fresh Seafood mixed with a great family friendly ambience. Famous for the best oyster shots in town, Nerida has set a precedence for an amazing experience. Since it's opening, Nerida Seafood Bar has become a local favorite as well as a popular destination for the many thousands of visitors to Ensenada. Our menu is uniquely tailored, offering you a boatload of fresh fish selections to choose from, your preferred seasoning and a choice between having it all tucked within a taco, sandwich, salad, or on a plate.

An example of the way he is benevolent towards His servants is His giving them more than they need and His demanding of them less than they are capable of. It also pertains to His being benevolent to facilitate their attaining the happiness of eternity with little effort in a short time, that is, a lifetime; for there is no way of comparing that with eternity. The production of pure milk out of digested food and blood, as well as the production of precious gems from hard stone, of honey from the bee, silk from the worm, and pearls from the oyster-are all part of His benevolence. But even more amazing than that is His creating from impure semen one who is a vessel for His knowledge, bears His trust and witnesses to His heavenly kingdoms-this too is impossible to reckon. Counsel: A man's share in this attribute is gentleness with regard to the servants of God-great and glorious, and a predilection for them in petitioning God the most high; as well as guiding them to the happiness of the world to come in a manner free from rebuke or harshness, fanaticism or disputation. The best way of being benevolent open to man lies in attracting others to accept the truth by one's good qualities, pleasing comportment, and exemplary actions, for they are more effective and more benign than eloquent exhortation.

{2} Neither did I but vacant seasons spend In this my scribble; nor did I intend But to divert myself in doing this From worser thoughts which make me do amiss. Thus, I set pen to paper with delight, And quickly had my thoughts in black and white. For, having now my method by the end, Still as I pulled, it came; and so I penned It down: until it came at last to be, For length and breadth, the bigness which you see. Well, when I had thus put mine ends together, I shewed them others, that I might see whether They would condemn them, or them justify: And some said, Let them live; some, Let them die; Some said, JOHN, print it; others said, Not so; Some said, It might do good; others said, No. Now was I in a strait, and did not see Which was the best thing to be done by me: At last I thought, Since you are thus divided, I print it will, and so the case decided. {3} For, thought I, some, I see, would have it done, Though others in that channel do not run: To prove, then, who advised for the best, Thus I thought fit to put it to the test. I further thought, if now I did deny Those that would have it, thus to gratify. I did not know but hinder them I might Of that which would to them be great delight. For those which were not for its coming forth, I said to them, Offend you I am loth, Yet, since your brethren pleased with it be, Forbear to judge till you do further see. If that thou wilt not read, let it alone; Some love the meat, some love to pick the bone. Yea, that I might them better palliate, I did too with them thus expostulate:-- {4} May I not write in such a style as this? In such a method, too, and yet not miss My end--thy good? Why may it not be done? Dark clouds bring waters, when the bright bring none. Yea, dark or bright, if they their silver drops Cause to descend, the earth, by yielding crops, Gives praise to both, and carpeth not at either, But treasures up the fruit they yield together; Yea, so commixes both, that in her fruit None can distinguish this from that: they suit Her well when hungry; but, if she be full, She spews out both, and makes their blessings null. You see the ways the fisherman doth take To catch the fish; what engines doth he make? Behold how he engageth all his wits; Also his snares, lines, angles, hooks, and nets; Yet fish there be, that neither hook, nor line, Nor snare, nor net, nor engine can make thine: They must be groped for, and be tickled too, Or they will not be catch'd, whate'er you do. How does the fowler seek to catch his game By divers means! all which one cannot name: His guns, his nets, his lime-twigs, light, and bell: He creeps, he goes, he stands; yea, who can tell Of all his postures? Yet there's none of these Will make him master of what fowls he please. Yea, he must pipe and whistle to catch this, Yet, if he does so, that bird he will miss. If that a pearl may in a toad's head dwell, And may be found too in an oyster-shell; If things that promise nothing do contain What better is than gold; who will disdain, That have an inkling of it, there to look, That they may find it? Now, my little book, (Though void of all these paintings that may make It with this or the other man to take) Is not without those things that do excel What do in brave but empty notions dwell.

Ken Wharfe In 1987, Ken Wharfe was appointed a personal protection officer to Diana. In charge of the Princess’s around-the-clock security at home and abroad, in public and in private, Ken Wharfe became a close friend and loyal confidant who shared her most private moments. After Diana’s death, Inspector Wharfe was honored by Her Majesty Queen Elizabeth II at Buckingham Palace and made a Member of the Victorian Order, a personal gift of the sovereign for his loyal service to her family. His book, Diana: Closely Guarded Secret, is a Sunday Times and New York Times bestseller. He is a regular contributor with the BBC, ITN, Sky News, NBC, CBS, and CNN, participating in numerous outside broadcasts and documentaries for BBC--Newsnight, Channel 4 News, Channel 5 News, News 24, and GMTV. Diana looked out toward the Isle of Wight, anxious by now to set off on her walk to the Old Harry Rocks at the western extremity of Studland Bay. I gave her a personal two-way radio and a sketch map of the shoreline she could expect to see, indicating a landmark near some beach huts at the far end of the bay, a tavern or pub, called the Bankes Arms, where I would meet her. She set off at once, a tall figure clad in a pair of blue denim jeans, a dark-blue suede jacket, and a soft scarf wrapped loosely around her face to protect her from the chilling, easterly spring wind. I stood and watched as she slowly dwindled in the distance, her head held high, alone apart from busy oyster catchers that followed her along the water’s edge.

Ken Wharfe In 1987, Ken Wharfe was appointed a personal protection officer to Diana. In charge of the Princess’s around-the-clock security at home and abroad, in public and in private, Ken Wharfe became a close friend and loyal confidant who shared her most private moments. After Diana’s death, Inspector Wharfe was honored by Her Majesty Queen Elizabeth II at Buckingham Palace and made a Member of the Victorian Order, a personal gift of the sovereign for his loyal service to her family. His book, Diana: Closely Guarded Secret, is a Sunday Times and New York Times bestseller. He is a regular contributor with the BBC, ITN, Sky News, NBC, CBS, and CNN, participating in numerous outside broadcasts and documentaries for BBC--Newsnight, Channel 4 News, Channel 5 News, News 24, and GMTV. And so, early one morning less than a week later, we left Kensington Palace and drove to the Sandbanks ferry at Poole in an ordinary saloon car. As we gazed at the coastline from the shabby viewing deck of the vintage chain ferry, Diana’s excitement was obvious, yet not one of the other passengers recognized her. But then, no one would have expected the most photographed woman in the world to be aboard the Studland chain ferry on a sunny spring morning in May. As the ferry docked after its short journey, we climbed back into the car and then, once the ramp had been lowered, drove off in a line of cars and service trucks heading for Studland and Swanage. Diana was driving, and I asked her to stop in a sand-covered area about half a mile from the ferry landing point. We left the car and walked a short distance across a wooded bridge that spanned a reed bed to the deserted beach of Shell Bay. Her simple pleasure at being somewhere with no one, apart from me, knowing her whereabouts was touching to see. Diana looked out toward the Isle of Wight, anxious by now to set off on her walk to the Old Harry Rocks at the western extremity of Studland Bay. I gave her a personal two-way radio and a sketch map of the shoreline she could expect to see, indicating a landmark near some beach huts at the far end of the bay, a tavern or pub, called the Bankes Arms, where I would meet her. She set off at once, a tall figure clad in a pair of blue denim jeans, a dark-blue suede jacket, and a soft scarf wrapped loosely around her face to protect her from the chilling, easterly spring wind. I stood and watched as she slowly dwindled in the distance, her head held high, alone apart from busy oyster catchers that followed her along the water’s edge. It was a strange sensation watching her walking away by herself, with no bodyguards following at a discreet distance. What were my responsibilities here? I kept thinking. Yet I knew this area well, and not once did I feel uneasy. I had made this decision--not one of my colleagues knew. Senior officers at Scotland Yard would most certainly have boycotted the idea had I been foolish enough to give them advance notice of what the Princess and I were up to.

We had driven miles to find the world's creamiest cheesecake and the world's largest pistachio nut and the world's sweetest corn on the cob. We had spent hours in blind taste testings of kosher hot dogs and double chocolate chip ice cream. When Julie went home to Fort Worth, she flew back with spareribs from Angelo's Beef Bar-B-Q, and when I went to New York, I flew back with smoked butterfish from Russ and Daughters. Once, in New Orleans, we all went to Mosca's for dinner, and we ate marinated crab, baked oysters, barbecued shrimp, spaghetti bordelaise, chicken with garlic, sausage with potatoes, and on the way back to town, a dozen oysters each at the Acme and beignets and coffee with chicory on the wharf. Then Arthur said, "Let's go to Chez Helene for the bread pudding," and we did, and we each had two. The owner of Chez Helene gave us the bread pudding recipe when we left, and I'm going to throw it in because it's the best bread pudding recipe I've ever eaten. It tastes like caramelized mush. Cream 2 cups sugar with 2 sticks butter. Then add 2 1/2 cups milk, one 13-ounce can evaporated milk, 2 tablespoons nutmeg, 2 tablespoons vanilla, a loaf of wet bread in chunks and pieces (any bread will do, the worse the better) and 1 cup raisins. Stir to mix. Pour into a deep greased casserole and bake at 350* for 2 hours, stirring after the first hour. Serve warm with hard sauce.

I find women friends easier. Openness is obvious (I like to think), undemandingness is total (I hope), loyalty invulnerable (I imagine). Intuition moves without prejudice, emotion is undisguised, there is no prestige involved. Conflicts which arise are trusting and not infectious. Together we have danced every imaginable turn: suffering, tenderness, passion, foolishness, betrayal, anger, comedy, tedium, love, lies, joy, jealousies, adultery, overstepping boundaries, good faith. And here are even more: tears, eroticism, mere eroticism, disasters, triumphs, troubles, abuse, fights, anxiety, pining, eggs, sperm, bleeding, departure, panties. Here are even more - best to finish before the rails run out - impotence, lechery, terror, the proximity of death, death itself, black nights, sleepless nights, white nights, music, breakfasts, breasts, lips, pictures. Turn towards the camera and behold another jumble of images: skin, dog, rituals, roast duck, whale steak, bad oysters, cheating and fiddling, rapes, fine clothes, jewellery, touches, kisses, shoulders, hips, strange lights, streets, towns, rivals, seducers, hairs in the comb, long letters, explanations, all that laughter, ageing, aches, spectacles, hands, hands, hands.

My mouth watered. The lobster and waffles was extremely delicious, but I also loved the fancy toast topped with snow crab and avocado (rich, sweet, and textually balanced, given nice contrast by a zing of black pepper on top). And the soft-shell crab BLT, where the the sweet, earthy tomato met the crisp, watery crunch of the iceberg lettuce and thick, chewy smoke of bacon, and then the sweet, crispy crackles of the soft-shell crab. And Chef Stephanie's version of New England clam chowder, which was rich with cream, but not heavy, and delicately spiced; the clams were big and briny, and the bits of the bacon throughout somehow still crispy. It would have qualified as an excellent but not all that memorable clam chowder if not for the salsify root, which had the texture of a parsnip but the taste, almost, of an oyster or a clam. It made for a marvelously interesting bite.

We also ate well in the kitchen, and I found that I had inherited my father's palate and appreciation of good food. Our cuisine at home always been rather basic, even in the days when we had a cook, and I became fascinated with the process of creating such wonderful flavors. "Show me how you made that parsley sauce, those meringues, that oyster stew," I'd say to Mrs Robbins, the cook. And if she had a minute to spare, she would show me. After a while, seeing my willingness as well as my obvious aptitude for cooking, she suggested to Mrs Tilley that her old legs were not up to standing for hours any more and that she needed an assistant cook. And she requested me. Mrs Tilley agreed, but only if she didn't have to pay me more money and I should still be available to do my party piece whenever she entertained. And so I went to work in the kitchen. Mrs Robbins found me a willing pupil. After lugging coal scuttles up all those stairs, it felt like heaven to be standing at a table preparing food. We had a scullery maid who did all the most menial of jobs, like chopping the onions and peeling the potatoes, but I had to do the most basic of tasks- mashing the potatoes with lots of butter and cream until there wasn't a single lump, basting the roast so that the fat was evenly crisp. I didn't mind. I loved being amongst the rich aromas. I loved the look of a well-baked pie. The satisfaction when Mrs Robbins nodded with approval at something I had prepared. And of course I loved the taste of what I had created. Now when I went home to Daddy and Louisa, I could say, "I roasted that pheasant. I made that apple tart." And it gave me a great rush of satisfaction to say the words. "You've a good feel of it, I'll say that for you," Mrs Robbins told me, and after a while she even sought my opinion. "Does this casserole need a touch more salt, do you think? Or maybe some thyme?" The part I loved the best was the baking. She showed me how to make pastry, meringues that were light as air, all sorts of delicate biscuits and rich cakes.

Dickens’s American Notes was regarded as an insult by most Americans in part because he chose to examine and criticize at length slavery, the prison system, and even an asylum for the mentally ill, which he, not always a reliable reporter, identified as being “on Long Island, or Rhode Island: I forget which.” He said that American men spit and that they pirated books, both of which were true. He thought the press was abominable and the prairie not as good as Salisbury Plain and also lacking a Stonehenge. But the ill-feelings of Americans may also in part stem from what the Frenchman Alexis de Tocqueville, in probably the best of the nineteenth-century European books on America, Democracy in America, identified as an American trait: an unyielding resentment of any criticism from abroad. American Notes, in fact, has many favorable things to say about New York. For that matter Fanny Trollope loved New York, was one of the first to declare it the leading American city, and found it pleasantly different from the rest of America: New York, indeed, appeared to us, even when we saw it by a soberer light, a lovely and a noble city. To us who had been so long traveling through half-cleared forests, and sojourning among an “I’m-as-good-as-you” population, it seemed, perhaps, more beautiful, more splendid, and more refined than it might have done, had we arrived there directly from London; but making every allowance for this, I must still declare that I think New York one of the finest cities I ever saw, and as much superior to every other in the Union, (Philadelphia not excepted,) as London to Liverpool, or Paris to Rouen.

manipulation through the tactic of mass assignation. Silvia, a CIO for a logistics agency, described the tactic in the following manner. “Behind closed doors I assemble the team and we plan how to best maneuver the multitude of stakeholders we have to influence to get large-scale change done. We create a highly detailed power map that includes their priorities, relationships, likes, dislikes — even their hobbies and favorite foods. This power map file is encrypted and kept only on my personal laptop, which no one may access but me.” Then she explains, “We continuously analyze their communication styles and who they relate to both on and off the team to determine the best person, channel and information to sway them. If they need to meet with Paul on a project, but they dislike Paul but like Mary, for example, we have Mary set up the meeting and Paul just shows up with her. If they like golf, the information we provide them includes golf analogies. If they like seafood, I take them out for lunch at the local oyster bar. I learned to do this when I worked for a consumer products company. This is how we analyzed the relationships between multiple target customers at the same time to determine how to sell more, and it made sense to apply it internally here.” As noted, mass

The common magical idea when you are young is that the world is your oyster. Quite why the dreams of youth are tied up with the existence of a saltwater clam is a mystery to me. Perhaps it has something to do with oysters’ status in some lands as a delicacy. It can’t be anything to do with their adventurous spirit, as to the best of my knowledge they spend most of their time ‘asleep’. The thing is, though, society doesn’t tell you that as you get older you’re going to get absolutely battered again and again and again. And again. We accumulate damage.

She sat down in front of her open pantry and breathed deeply. She reached forward and patted the large clear jar of dried flageolet beans. She pawed the ten-pound bag of basmati rice, sweet and fragrant. She kissed the chickpeas, haricot beans, dried wild mushrooms. Ah, yes, even the dried cèpes. Oh, she felt better. And look, her vinegars, balsamic, sherry, white and red wine, cider, raspberry. And the oils. So many oils. And so many marinated vegetables. She marinated them herself, picking the freshest, finest baby vegetables, adding extra-virgin olive oil, and enclosing them in beautiful jars. Ah, and look, she smiled. Walnut oil peeked from behind a linen bag of fresh walnuts. She could make a goat cheese salad at any moment. She took a deep, restorative breath. She fingered the labels of the canned smoked oysters, the mussels, the herring, and the boneless skinned sardines in olive oil. She could make a sardine pâté in seconds. And best of all were her vacuum-packed French-style crêpes, which she kept in case of emergencies. A flip of the wrist and she could sit down to a feast of crêpes oozing with fruit syrup and slathered in whipped cream.

I feel like I could do anything. The world is my oyster. If I ate oysters, which I don't. My family's vegetarian. But you know what I mean.

But she loves the job at the newspaper. She is relieved to be writing again, shaping ideas into words. Most of the articles deal with expat life—navigating the housing market, finding a doctor, the best hair salons and masseuses and gringo cafés. She discovers a tiny bodega owned by a Chinese man. Mr. Lo stocks chili oil, oyster sauce, glutinous rice, even chicken feet, chicken necks and heads

They walked past offerings displayed on trestle boards and tables... puddings, sliced beef, boiled eggs, paper scoops filled with pickles, olives, salted nuts, or hot green peas glistening with bacon fat. There were roasted potatoes wrapped in waxed paper, crisp slivers of fried fish, smoked oysters crusted with salt, and cones of hardbake sweetmeats or brandy balls. Just a few minutes earlier, Keir had been willing to overlook his hunger in favor of more important concerns. Now that he was surrounded by this profusion of food, however, his empty stomach informed him that nothing else would happen until it was filled. Merritt stopped at a stall featuring sandwiches, bread and butter, and cake. "Evenin', milady," the stallkeeper said with a respectful tip of his hat. "Mr. Gamp," she said warmly. "I've brought this gentleman to try the best ham sandwich in London." "Smoked Hampshire ham, that's the secret," the stallkeeper said proudly as he set out a pasteboard box. "That, and the missus bakes the bread herself. Barm-leavened, to make it soft and sweet.

There are few clearings in an elm forest and few vacancies on an oyster bed. Each vacancy will attract many thousands of applicants in the form of new seeds or larvae. Therefore, it does not matter that your young are good enough to survive. What matters is whether they are the very best. Sex gives variety, so sex makes a few of your offspring exceptional and a few abysmal, whereas asex makes them all average.

i have had my ups and downs but wotthehell wotthehell yesterday sceptres and crowns fried oysters and velvet gowns and today i herd with bums but wotthehell wotthehell - the song of mehitabel