Pizza And Wine Quotes

We all get old. We all get wrinkles. Life is short. Eat that pizza. Drink that wine. Shut down that bully eejit who tortures you.

Absolutely zero people go to therapy because yesterday they were sitting in a comfortable chair, eating a perfect pizza, drinking a good glass of red wine, watching a really funny movie. So that’s how Lucas lives, all the time.

Bring wine,” she hissed into the phone. “And Matthew’s pizza. Those lima beans with feta cheese from Mezze. Sopa-pillas from Golden West. Hurry!

And do you, dear reader, happen to know what the reason for all this therapy is? That we have company. Absolutely zero people go to therapy because yesterday they were sitting in a comfortable chair, eating a perfect pizza, drinking a good glass of red wine, watching a really funny movie.

Just mention wine and pizza together in the same sentence and I’ll come running.

wine! pizza! pasta!' V.I.

I’ve been thinking lately of our pizza nights. Dough from scratch, sauce from scratch, cheese from…well, from the store. Not goin’ that far. I loved the making of bread, the dough for the crust. Flour and water in your hands, first separate and then merging into a silky whole. The yeast and gluten making it a living thing. It moves when you poke it. It breathes into your hands. Our hands covered in flour, we open a bottle of wine, and we eat the pizza we made, and…we just watch whatever’s on TV and fall asleep in a wine and bread coma. I think love is cooking together. I think it’s making something with each other, that’s what I think, Alice. I don’t know what you think. Turns out that I didn’t know what you were thinking at all.

Our twenties are glazed in a raging insatiability. No matter how much we do, there is more to be done. More to see, more to experience, more to destruct. These years exude the rawness of life and the imperfection of youth. It’s walking around the kitchen naked with pizza at 3 a.m. It’s drunken life chats in bathroom stalls and falling in love. It’s days that feel like we have it all together and nights when it comes undone. These moments are half forgotten, lost in a blur of fury, of adventure and confusion, of black coffee and red wine. A restless restlessness like nothing we’ve known or will ever know again.

It was too quiet all evening. I ate cold pizza and drank too much wine. The box said that I should pair it with chimichurri sauce and salsa dancing. The box was going to get British murder shows and like it.

Fine-looking things required maintenance, and I lacked the desire to be another pretty face. I didn’t understand the obsession with beauty. We all get old. We all get wrinkles. Life is short. Eat that pizza. Drink that wine.

Across from me at the kitchen table, my mother smiles over red wine that she drinks out of a measuring glass. She says she doesn’t deprive herself, but I’ve learned to find nuance in every movement of her fork. In every crinkle in her brow as she offers me the uneaten pieces on her plate. I’ve realized she only eats dinner when I suggest it. I wonder what she does when I’m not there to do so. Maybe this is why my house feels bigger each time I return; it’s proportional. As she shrinks the space around her seems increasingly vast. She wanes while my father waxes. His stomach has grown round with wine, late nights, oysters, poetry. A new girlfriend who was overweight as a teenager, but my dad reports that now she’s “crazy about fruit." It was the same with his parents; as my grandmother became frail and angular her husband swelled to red round cheeks, rotund stomach and I wonder if my lineage is one of women shrinking making space for the entrance of men into their lives not knowing how to fill it back up once they leave. I have been taught accommodation. My brother never thinks before he speaks. I have been taught to filter. “How can anyone have a relationship to food?" He asks, laughing, as I eat the black bean soup I chose for its lack of carbs. I want to tell say: we come from difference, Jonas, you have been taught to grow out I have been taught to grow in you learned from our father how to emit, how to produce, to roll each thought off your tongue with confidence, you used to lose your voice every other week from shouting so much I learned to absorb I took lessons from our mother in creating space around myself I learned to read the knots in her forehead while the guys went out for oysters and I never meant to replicate her, but spend enough time sitting across from someone and you pick up their habits that’s why women in my family have been shrinking for decades. We all learned it from each other, the way each generation taught the next how to knit weaving silence in between the threads which I can still feel as I walk through this ever-growing house, skin itching, picking up all the habits my mother has unwittingly dropped like bits of crumpled paper from her pocket on her countless trips from bedroom to kitchen to bedroom again, Nights I hear her creep down to eat plain yogurt in the dark, a fugitive stealing calories to which she does not feel entitled. Deciding how many bites is too many How much space she deserves to occupy. Watching the struggle I either mimic or hate her, And I don’t want to do either anymore but the burden of this house has followed me across the country I asked five questions in genetics class today and all of them started with the word “sorry". I don’t know the requirements for the sociology major because I spent the entire meeting deciding whether or not I could have another piece of pizza a circular obsession I never wanted but inheritance is accidental still staring at me with wine-stained lips from across the kitchen table.

But beyond the extravagance of Rome's wealthiest citizens and flamboyant gourmands, a more restrained cuisine emerged for the masses: breads baked with emmer wheat; polenta made from ground barley; cheese, fresh and aged, made from the milk of cows and sheep; pork sausages and cured meats; vegetables grown in the fertile soil along the Tiber. In these staples, more than the spice-rubbed game and wine-soaked feasts of Apicius and his ilk, we see the earliest signs of Italian cuisine taking shape. The pillars of Italian cuisine, like the pillars of the Pantheon, are indeed old and sturdy. The arrival of pasta to Italy is a subject of deep, rancorous debate, but despite the legend that Marco Polo returned from his trip to Asia with ramen noodles in his satchel, historians believe that pasta has been eaten on the Italian peninsula since at least the Etruscan time. Pizza as we know it didn't hit the streets of Naples until the seventeenth century, when Old World tomato and, eventually, cheese, but the foundations were forged in the fires of Pompeii, where archaeologists have discovered 2,000-year-old ovens of the same size and shape as the modern wood-burning oven. Sheep's- and cow's-milk cheeses sold in the daily markets of ancient Rome were crude precursors of pecorino and Parmesan, cheeses that literally and figuratively hold vast swaths of Italian cuisine together. Olives and wine were fundamental for rich and poor alike.

What do you want, Rachel?” he asks. “I want the world,” I reply. “I want to sail around Phuket Island, topless on a yacht. I want to fuck in the gardens at Versailles and get chased out by French police. I want to eat pizza by the hour and drink wine straight from the bottle, stumbling around the streets of Rome at two in the morning. I want to dance in a fountain, Jake. I want to be a doctor and travel the country watching men at the top of their game play hazardous sports. I want to feel their sweat and smell their blood on the ice. I want to live. And I never want to turn an opportunity down out of fear that I’m not conforming to that dream of normal. Because I’m not normal, Jake. We’re not normal. We’re extraordinary. Be extraordinary with me.

We had dinner with the high school friend once. Maddie invited her over for pizza and wine and the conversation wound its way to a point where our guest felt comfortable asking whether I agreed religion stymies intellectual curiosity. On the contrary, I said. I consider seeking knowledge a religious obligation. After all, the first word received in the Quran is: Read! And the third line is: Read, because your Lord has taught you the pen; he taught mankind what mankind did not yet know. But religion, our guest insisted with impressive confidence, allows you to ask only so many questions before you get to: Just because. You have to have faith. Well, I said. Your problem with religion is virtually every faithless person’s problem with religion: that it offers irreducible answers. But some questions in the end simply aren’t empirically verifiable. Find me the empirical evidence as to whether you should derail the train and kill all three hundred passengers if it would mean saving the life of the one person tied to the tracks. Or: Is it true because I see it, or do I see it because it’s true? The whole point of faith is that irreducible answers don’t bother the faithful. The faithful take comfort and even pride in the knowledge that they have the strength to make the irreducible answers sincerely their own, as difficult as that is to do. Everyone—irreligious people included—relies on irreducible answers every day. All religion really does is to be honest about this, by giving the reliance a specific name: faith.

Oh, this smells fantastic.” She slid up onto one of the stools. “Italian. And you said you could only make one thing.” “Yeah, I really slaved over this.” He turned toward the oven with a flourish and removed a flat pan with… Ehlena burst out laughing. “French-bread pizza.” “Only the best for you.” “DiGiorno?” “Of course. And I splurged on the supreme kind. I figured you could pick off what you don’t like.” He used a pair of sterling-silver tongs to transfer the pizzas onto the plates and then put the baking sheet back on the top of the stove. “I have red wine, too.” As he came over with the bottle, all she could do was stare up at him and smile. “You know,” he said as he poured some into her glass, “I like the way you’re looking at me.” She put her hands over her face. “I can’t help it.” “Don’t try. It makes me feel taller.” “And you’re not small to begin with.” -Ehlena & Rehv

My first impression of him was that he was free spirited, clever, funny. That proved to be completely inaccurate. We left the party together and walked around for hours, lied to each other about our happy lives, ate pizza at midnight, took the Staten Island Ferry back and forth and watched the sun rise. I gave him my phone number at the dorm. By the time he finally called me, two weeks later, I’d become obsessed with him. He kept me on a long, tight leash for months—expensive meals, the occasional opera or ballet. He took my virginity at a ski lodge in Vermont on Valentine’s Day. It wasn’t a pleasurable experience, but I trusted he knew more about sex than I did, so when he rolled off and said, “That was amazing,” I believed him. He was thirty-three, worked for Fuji Bank at the World Trade Center, wore tailored suits, sent cars to pick me up at my dorm, then the sorority house sophomore year, wined and dined me, and asked for head with no shame in the back of cabs he charged to the company account. I took this as proof of his masculine value. My “sisters” all agreed; he was “suave.” And I was impressed by how much he liked talking about his emotions, something I’d never seen a man do. “My mom’s a pothead now, and that’s why I have this deep sadness.” He took frequent trips to Tokyo for work and to San Francisco to visit his twin sister. I suspected she discouraged him from dating me.

..when Anne stopped and talked to me for the first time. I can't remember what we said, maybe our names and where we came from. at the end of the conversation I invited her to dinner at my house that night. It was Christmastime, or nearly, and I made a pizza and bought a bottle of wine. We talked until very late. That was when Anne told me she'd been to Mexico several times. Overall, her adventures were very similar to mine. Anne thought this was because the lives or the youths of any two individuals would be fundamentally alike, in spite of the obvious or even glaring differences. I preferred to think that somehow she and I had both explored the same map, fought the same doomed campaigns, received a common sentimental education. At five in the morning, or perhaps later, we went to med and made love.

You had a right to vent. I was behaving like a mother hen." "A very sweet mother hen with too many chicks." "I promise to back off." He offered her another bite of pizza. "But I can't promise not to worry." "Fair enough." She kept her hand on his. "It's natural to worry.But you have to trust,too." "You know what I've decided?" He plumped up a pillow and stretched out beside her. "You're even more of a rebel than I am." "You think so?" "Yeah." "Next you'll be loaning me your Harley." "I could be persuaded." He linked his fingers with hers. She stared at their joined hands and sighed. "This is nice." "Yeah.I was just thinking the same thing." He leaned his head back and began chuckling. "What's so funny?" "I've been a bear for the past week. I'd have happily snapped off anybody's head who dared to cross me." "I know what you mean.Fortunately, there was nobody around for me to snap at. I had to content myself with yelling at the talking heads on TV." She paused. "How're you feeling now?" He looked over at her. "What a difference a week makes. The thunderstorm's gone. The cloudy skies. The nasty rain. I'm all sunshine and blue skies and sweet-smelling flowers, thanks to you." "Me,too." She set her wine on the nightstand and leaned over to brush a kiss over his mouth. "I'm so glad you're here,Wyatt.This has been the longest week of my life." His arms came around her,gathering her close.Against her lips he whispered, "Speaking of which, you make me weak." "And you make me..." His kiss cut off her words. As they rolled together, one word played over and over in her mind. Content. Wyatt McCord made her feel content. And safe.And absolutely, completely, thoroughly loved.

Wyatt." She tore it open and stood there, drinking him in.Just the sight of him had her heart doing a happy dance in her chest. "Don't throw me out." He lifted a hand. "I come in peace.With food." When she didn't say a word he added, "Pizza.With all your favorite toppings.Sausage, mushrooms, green..." "Well,then." To hide the unexpected tears that sprang to her eyes,she turned away quickly. "Since you went to so much trouble,you may as well come in." "It was no trouble.I just rode a hundred miles on my Harley,fought my way through the smoke screen at the Fortune Saloon,had to fend off Daffy's attempts to have her way with me, and discovered that I'd left my wallet back at the ranch,which meant I had to sign away my life before Vi would turn over this pizza,wine,and dessert. But hey, no trouble at all.It's the sort of thing I do nearly every day." He followed her to the kitchen, where he set down the pizza box and a brown bag. He glanced over at the stove. "Are you going to lift that kettle, or did I interrupt you making a recording of you whistling along with it in harmony?" Despite her tears,she found herself laughing hysterically at his silly banter. Oh,how she'd missed it. He set the kettle aside.The sudden silence was shocking. Because she had her back to him, he fought the urge to touch her.Instead he studied the way her shoulders were shaking. Troubled,he realized he'd made her cry. "Sorry." Deflated,his tone lowered. "I guess this was a bad idea." "Wyatt." He paused. "It was a good idea.A very good idea." She turned,and he saw the tears coursing down her cheeks. "Oh,God,Marilee,I'm sorry.I didn't mean to make you..." "I'm not crying." She brushed furiously at the tears. "I mean I was,but then you made me laugh and..." "This is how you laugh?" He caught her by the shoulders and held her a little away. "Woman,I didn't realize just how weird you are. Wait a minute.Do you think being weird might be contagious? Maybe I ought to get out of here before I turn weird,too." The more she laughed,the harder the tears fell. Through a torrent of tears she wrapped her arms around his waist and held on, burying her face in his neck. "You can't leave.I won't let you." He tipped up her face,wiping her tears with his thumbs. "You mean that? You really don't want me to go?" "I don't.I really want you to stay, Wyatt." "For dinner?" "And more." "Dessert?" "And more." His smile was quick and dangerous. "I'm beginning to like the 'and more.'" She smiled through her tears. "Me,too." "Maybe we could have the 'and more' as an appetizer, before the pizza." Her laughter bubbled up and over, wrapping itself around his heart. "Oh, how I've missed your silly sense of humor." "You have?" "I have.I've missed everything about you." "Everything?" He leaned close to nibble her ear,sending a series of delicious shivers along her spine. "Everything." Catching his hand,she led him to the bedroom. "I worked very hard today making up the bed with fresh linens. Want to be the first to mess it up?" He looked from the bed to her and then back again. "Oh,yeah." He drew her close and brushed her mouth with his. Just a soft,butterfly kiss, but she felt it all the way to her toes. "I mean I want to really, really mess it up." "Me,t..." And then there was no need for words.

Reading about these meals is making me hungry," Isabetta declared one afternoon. Her finger ran down the page. "There is so much food. Even on a Lenten day these cardinali knew how to eat! Listen to this menu: pieces of gilded marzipan; radish and fennel salad; braised lampreys from the Tevere; fried trout with vinegar, pepper, and wine; white tourtes; razor clams; grilled oysters; pizza Neapolitan with almonds, dates, and figs; octopus and fish in the shape of chickens; fried sea turtle; prune crostatas; stuffed pears with sugar; elderflower fritters; candied almonds... Oh, the list goes on and on!

Complacency rewrites that script entirely. The Allure of Complacency Complacency is finding comfort in mediocrity, in accepting things as they are, clinging to the status quo. It’s behind our tendency to check out, to zone out, to numb. If our highest aim in life is simply not rocking the boat, then why not eat the whole pizza, drink the whole bottle of wine, finish off the half-gallon tub of ice cream, play Candy Crush for three hours straight, or stay in bed all day? The questions driving our thought patterns are no longer How will God use

There was the night in Ocean City, on the rides, spinning on the Sizzler or riding the bumper cars. The dinner at Mack & Manco Pizza and cheese hoagies from Sack O’ Subs, dripping in oil and red wine vinegar, opened in paper at the beach.

A little-known fact: Next to nothing is impossible. Actually, nothing itself is impossible. Nothing is the absence of all things. But that absence is, itself, a thing, and—well, the logic’s so screwy you could uncork a wine bottle with it. The point is, most of the stuff people say is impossible is not at all impossible. Starting a car that’s already started, that’s im- possible. Traveling to where you are is impossible. Sleeping through Rick Astley’s “Never Gonna Give You Up” is impossible (and so is listening to it). And that’s the list. Taking a neon-blue dump? Well... You’d think, but really it’s just improbable. To sum up a wildly unmanageable concept: most things we call impossible are actually just things that require more effort than we’re willing to give. And even when it comes to impossible, it’s really only the Rick Astley that nobody will try if they’re given a few slices of pizza.

We shared deep passions. John Hughes movies, the New Romantics, the Chicago Bears. We both loved chicken-flavor Ramen and hated the shrimp flavor. We liked thin-crust pizza over deep dish, and wine over beer, and gin over vodka.

One night a few months ago, after a few glasses of wine, I sat down and scrawled a manifesto defending my choice to shop online whenever possible. It looked something like this: Nearest good store is sixty miles away. Pants are required. Stores don’t serve wine. They don’t serve pizza, either. As

It is. I need you to find my ex-husband so I can go to the beach in ten days with my girlfriends. No kids. No men. No work. Just wine and pizza and books. I. Need. This.” She stabbed the table with a sharp fingernail. “I’ve got my Kindle right here. I’ve been reading the same book for six months because every time my ass hits a chair, a kid needs

Oh? Gonna write the happily ever after for me?” “I can give you some ideas.” And I recognized that kind of smile, finally. The kind you didn’t really show to strangers. The kind you kept to yourself because the world had been shit, and your heart had been broken so many times by different people and places and stories. He had stories, too. The wedding ring on a chain around his neck. The way he fit his hands into his pockets to look as small as possible. The reason he loved romance. And for the first time since I cried about Lee in Rose’s matchbox-sized apartment with a bottle of wine and a half-eaten pizza, my hair still wet with rain, I wanted to learn a new story. I wanted to read the first chapter in the life of Ben Andor and figure out the words that built his heart and soul.

What is a “Mediterranean diet”? The Mediterranean diet has become incredibly popular since studies showed it can significantly cut your risk of heart disease, type 2 diabetes and possibly Alzheimer’s. It is not a diet that most people associate with the Med. There is no pizza or pasta. Instead, it is a diet that emphasises the importance of eating fruit, vegetables, oily fish, nuts and olive oil. Yoghurt and cheese are warmly embraced. As is a glass of red wine at the end of the day (though this is optional). There are carbs in this diet, but the sort that your body takes longer to break down and absorb. That means legumes (beans, pulses, lentils), not pasta, rice or potatoes. I think it is a fantastically healthy and tasty way to eat. It takes many of the best features of a low-carb diet and makes them more palatable. I go into much more detail about how to Mediterraneanise your diet later in the book. Indeed, what I call the “M Plan” is the crux of the Blood Sugar Diet.

I watch a couple more. My favorites are the cultural ones, because they have the strange feeling of being instruction manuals on becoming whatever ethnicity the person in the video is. One of my favorites has over six million views and combines the what-I-eat genres of "in a week," "Japanese food," "realistic," "teen," and "ASMR." I watch an entire twenty-five minutes of a girl in Tokyo with dyed wine-red-fading-into-pink hair eating sausages, toast, a Japanese corn dog made with hotcake mix dipped in ketchup, demae hot sesame ramen with an egg plopped in, pizza, stir-fried udon, seaweed salad and barley rice, tapioca and black tea ice cream, soy-glazed salmon on okayu, pearl milk bubble tea. Each time she eats, the microphone hones in on the sounds of her eating---slurping, chewing, crunching. When she drinks her bubble tea, there's a loud pop as the straw goes through the lid, and the sound of gulping. Gulp, gulp, gulp. I realize that I'm gulping along to the video, imagining that the bubble tea is blood.

We were girls being girls at the keg parties and house parties, eating frozen pizza, holding red plastic cups of bad beer or worse wine, convening for late-night McDonald’s, and meeting for gropings in the dark with interchangeable boys-will-be-boys boys.

He returned to the room five minutes later with pizza, beer, and a bottle of wine. I guess we're celebrating sex. Go, Team!

I want the world,” I reply. “I want to sail around Phuket Island, topless on a yacht. I want to fuck in the gardens at Versailles and get chased out by French police. I want to eat pizza by the hour and drink wine straight from the bottle, stumbling around the streets of Rome at two in the morning. I want to dance in a

Many of the good things in life—wine, bread, pasta, ice cream, pizza, fries, cake, corn—cause inflammation in the body.

I want the world,” I reply. “I want to sail around Phuket Island, topless on a yacht. I want to fuck in the gardens at Versailles and get chased out by French police. I want to eat pizza by the hour and drink wine straight from the bottle, stumbling around the streets of Rome at two in the morning. I want to dance in a fountain, Jake. I want to be a doctor and travel the country watching men at the top of their game play hazardous sports. I want to feel their sweat and smell their blood on the ice. I want to live. And I never want to turn an opportunity down out of fear that I’m not conforming to that dream of normal. Because I’m not normal, Jake. We’re not normal. We’re extraordinary. Be extraordinary with me.

Rachel reappeared with a wooden peel holding a free-form pizza heaped with vegetables, its edges blackened by the flame. Melody's mouth practically watered at the sight of it. The moules on Saturday had been amazing, but after the day she'd had, pizza and wine and butterscotch bars- hopefully with good coffee- would feed her soul as much as her body. Her friend cut the pizza into diagonal strips with a dangerous-looking mezzaluna, and then it was a free-for-all to grab the crispiest slices. Melody closed her eyes to savor the perfectly tender vegetables on top of the crisp pizza crust and sighed with happiness. "You did a garlic Parmesan cream sauce." "I figured I was allowed to deviate from traditional primavera since it's pizza." "It's good Parmesan." "Local. Makes up for the fact it's not Italian.

Back in the ’70s, the only way I encountered cauliflower was boiled to hell and drenched with a butter or cheese sauce. Worse, to me as a kid, raw cauliflower looked kind of like brains. After those early cauliflower traumas, I wasn’t in a hurry to give it a second chance. But proper cooking techniques can elevate this seemingly mundane vegetable to the culinary heights it deserves. Cauliflower is insanely delicious when it is roasted so its edges go all crispy and caramelized and it tastes mysteriously rich and complex. I’m keeping it simple and mostly unadorned here, but I love that cauliflower is a great canvas on which you can improvise with all sorts of flavors: I often add a bit of anchovies or raisins or grated lemon zest. Serves 4 Scant ½ cup extra virgin olive oil 4 garlic cloves, smashed and peeled 4 spring onions or large scallions, trimmed and chopped 1 medium head cauliflower or Romanesco (about 2 pounds), cored and broken into florets ½ teaspoon fine sea salt Freshly ground black pepper 6 bay leaves, preferably fresh 1 cup white wine 1 lemon A small handful of fresh flat-leaf parsley leaves, torn Heat the olive oil in a large skillet over medium-high heat until hot but not smoking. Add the garlic and cook just until it starts to color, a minute or so, then add the spring onions and cook until you can smell the aromatics, another minute or so. Add the cauliflower and season with the salt and pepper to taste. Then let the cauliflower just sit, without stirring, for 5 minutes. You want to get some great, deep color on it, and that’s how you do it—no stirring. After 5 minutes, check the underside of a cauliflower piece. Nice and browned? Great.

The soup kettles included oyster stew, chili, matzoh ball soup, tomato soup, vegetable beef soup, hot and sour soup, and miso soup. The main dish table featured turkey, Virginia ham, prime rib, standing rib roast, pork roast, roast goose, Peking duck, lasagna, pizza, burritos, tamales, macaroni and cheese, and, in direct defiance of Grandfather's orders, grilled portobello mushrooms in red wine sauce.

Because for all my massive appetite, I cannot cook to save my life. When Grant came to my old house for the first time, he became almost apoplectic at the contents of my fridge and cupboards. I ate like a deranged college frat boy midfinals. My fridge was full of packages of bologna and Budding luncheon meats, plastic-wrapped processed cheese slices, and little tubs of pudding. My cabinets held such bounty as cases of chicken-flavored instant ramen noodles, ten kinds of sugary cereals, Kraft Macaroni & Cheese, and cheap canned tuna. My freezer was well stocked with frozen dinners, heavy on the Stouffer's lasagna and bags of chicken tenders. My garbage can was a wasteland of take-out containers and pizza boxes. In my defense, there was also always really good beer and a couple of bottles of decent wine. My eating habits have done a pretty solid turnaround since we moved in together three years ago. Grant always leaved me something set up for breakfast: a parfait of Greek yogurt and homemade granola with fresh berries, oatmeal that just needs a quick reheat and a drizzle of cinnamon honey butter, baked French toast lingering in a warm oven. He almost always brings me leftovers from the restaurant's family meal for me to take for lunch the next day. I still indulge in greasy takeout when I'm on a job site, as much for the camaraderie with the guys as the food itself; doesn't look good to be noshing on slow-roasted pork shoulder and caramelized root vegetables when everyone else is elbow-deep in a two-pound brick of Ricobene's breaded steak sandwich dripping marinara.

He walks into the empty cafe, then sees the table she's set up for them: atop a white linen tablecloth is a spread of treats that makes George salivate: tomato breads, zucchini blossom pizza, vanilla cannoli, Sicilian salad, red wine, and, of course, a plate of chocolate and pistachio cream cupcakes.

All out friends had gone to the rugby house for a party, but we stayed in together for a night of pizza and wine on the couch of my town house.

Honey, you can feel lonely in a room full of people and yet completely satisfied by a pizza, a big glass of wine and a damn good film.

Absolutely zero people go to therapy because yesterday they were sitting in a comfortable chair, eating a perfect pizza, drinking a good glass of red wine, watching a really funny movie.