Restaurant Opening Shortly Quotes

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If an American, because his skin is dark, cannot eat lunch in a restaurant open to the public, if he cannot send his children to the best public school available, if he cannot vote for the public officials who represent him, if, in short, he cannot enjoy the full and free life which all of us want, then who among us would be content to have the color of his skin changed and stand in his place? Who among us would then be content with the counsels of patience and delay?” – President John F. Kennedy (June 11, 1963)
John F. Kennedy
Darn! what a beautiful night! Heading towards Pandara Road-Gulati Restaurant, with open windows of my baby sedan and this broad chest guy with big brown eyes. He hums the oldies well and his Issey Miyake is making me lose the grip over my senses. One more thing is distracting me, he ain't wearing anything inside but a transparent white, V necked, cotton short Kurta. I can see the hair winking out and his collar bones!! Not only men get excited by transparent dresses but women as well. His broad shoulders and chest is my weakness and he knows it. This man is not doing good to me! It's a crime to seduce in this way, when you are not touched, when you are distracted by the aroma of his skin, when you know, he is well aware of the intentions.. when you can't do anything except getting seduced by the corner stretching smile of a man with animal instinct.. I certainly am missing myself to be tied up to the bedpost,choked and groaning his name!
Himmilicious (The Knot : A Relationship beyond marriage.)
Under the seeming disorder of the old city, wherever the old city is working successfully, is a marvelous order for maintaining the safety of the streets and the freedom of the city. It is a complex order. Its essence is intricacy of sidewalk use, bringing with it a constant succession of eyes. This order is all composed of movement and change, and although it is life, not art, we may fancifully call it the art form of the city and liken it to the dance — not to a simple-minded precision dance with everyone kicking up at the same time, twirling in unison and bowing off en masse, but to an intricate ballet in which the individual dancers and ensembles all have distinctive parts which miraculously reinforce each other and compose an orderly whole. The ballet of the good city sidewalk never repeats itself from place to place, and in any once place is always replete with new improvisations. The stretch of Hudson Street where I live is each day the scene of an intricate sidewalk ballet. I make my own first entrance into it a little after eight when I put out my garbage gcan, surely a prosaic occupation, but I enjoy my part, my little clang, as the junior droves of junior high school students walk by the center of the stage dropping candy wrapper. (How do they eat so much candy so early in the morning?) While I sweep up the wrappers I watch the other rituals of the morning: Mr Halpert unlocking the laundry's handcart from its mooring to a cellar door, Joe Cornacchia's son-in-law stacking out the empty crates from the delicatessen, the barber bringing out his sidewalk folding chair, Mr. Goldstein arranging the coils of wire which proclaim the hardware store is open, the wife of the tenement's super intendent depositing her chunky three-year-old with a toy mandolin on the stoop, the vantage point from which he is learning English his mother cannot speak. Now the primary childrren, heading for St. Luke's, dribble through the south; the children from St. Veronica\s cross, heading to the west, and the children from P.S 41, heading toward the east. Two new entrances are made from the wings: well-dressed and even elegant women and men with brief cases emerge from doorways and side streets. Most of these are heading for the bus and subways, but some hover on the curbs, stopping taxis which have miraculously appeared at the right moment, for the taxis are part of a wider morning ritual: having dropped passengers from midtown in the downtown financial district, they are now bringing downtowners up tow midtown. Simultaneously, numbers of women in housedresses have emerged and as they crisscross with one another they pause for quick conversations that sound with laughter or joint indignation, never, it seems, anything in between. It is time for me to hurry to work too, and I exchange my ritual farewell with Mr. Lofaro, the short, thick bodied, white-aproned fruit man who stands outside his doorway a little up the street, his arms folded, his feet planted, looking solid as the earth itself. We nod; we each glance quickly up and down the street, then look back at eachother and smile. We have done this many a morning for more than ten years, and we both know what it means: all is well. The heart of the day ballet I seldom see, because part off the nature of it is that working people who live there, like me, are mostly gone, filling the roles of strangers on other sidewalks. But from days off, I know enough to know that it becomes more and more intricate. Longshoremen who are not working that day gather at the White Horse or the Ideal or the International for beer and conversation. The executives and business lunchers from the industries just to the west throng the Dorgene restaurant and the Lion's Head coffee house; meat market workers and communication scientists fill the bakery lunchroom.
Jane Jacobs (The Death and Life of Great American Cities)
Harvard psychologist Daniel Gilbert talks about this phenomenon in his 2006 book, Stumbling on Happiness. “The greatest achievement of the human brain is its ability to imagine objects and episodes that do not exist in the realm of the real,” he writes. “The frontal lobe—the last part of the human brain to evolve, the slowest to mature, and the first to deteriorate in old age—is a time machine that allows each of us to vacate the present and experience the future before it happens.” This time travel into the future—otherwise known as anticipation—accounts for a big chunk of the happiness gleaned from any event. As you look forward to something good that is about to happen, you experience some of the same joy you would in the moment. The major difference is that the joy can last much longer. Consider that ritual of opening presents on Christmas morning. The reality of it seldom takes more than an hour, but the anticipation of seeing the presents under the tree can stretch out the joy for weeks. One study by several Dutch researchers, published in the journal Applied Research in Quality of Life in 2010, found that vacationers were happier than people who didn’t take holiday trips. That finding is hardly surprising. What is surprising is the timing of the happiness boost. It didn’t come after the vacations, with tourists bathing in their post-trip glow. It didn’t even come through that strongly during the trips, as the joy of travel mingled with the stress of travel: jet lag, stomach woes, and train conductors giving garbled instructions over the loudspeaker. The happiness boost came before the trips, stretching out for as much as two months beforehand as the holiday goers imagined their excursions. A vision of little umbrella-sporting drinks can create the happiness rush of a mini vacation even in the midst of a rainy commute. On some level, people instinctively know this. In one study that Gilbert writes about, people were told they’d won a free dinner at a fancy French restaurant. When asked when they’d like to schedule the dinner, most people didn’t want to head over right then. They wanted to wait, on average, over a week—to savor the anticipation of their fine fare and to optimize their pleasure. The experiencing self seldom encounters pure bliss, but the anticipating self never has to go to the bathroom in the middle of a favorite band’s concert and is never cold from too much air conditioning in that theater showing the sequel to a favorite flick. Planning a few anchor events for a weekend guarantees you pleasure because—even if all goes wrong in the moment—you still will have derived some pleasure from the anticipation. I love spontaneity and embrace it when it happens, but I cannot bank my pleasure solely on it. If you wait until Saturday morning to make your plans for the weekend, you will spend a chunk of your Saturday working on such plans, rather than anticipating your fun. Hitting the weekend without a plan means you may not get to do what you want. You’ll use up energy in negotiations with other family members. You’ll start late and the museum will close when you’ve only been there an hour. Your favorite restaurant will be booked up—and even if, miraculously, you score a table, think of how much more you would have enjoyed the last few days knowing that you’d be eating those seared scallops on Saturday night!
Laura Vanderkam (What the Most Successful People Do on the Weekend: A Short Guide to Making the Most of Your Days Off (A Penguin Special from Portfo lio))
A dynamo in the kitchen, she was elevating Mexican cuisine to new gastronomic levels. She had opened her restaurant, El Colibrí, two short years ago. At first people thought she was nuts- then they tasted her dishes. Billing her cuisine as "not your mother's tacos," she'd introduced gourmet Mexican food to Los Angeles, and you didn't eat her creations- like the lobster tail served with the pomegranate mango salsa, served on a blue corn tortillas- with your hands, especially with her secret version of a chimichurri sauce. A hint: truffle oil along with olive oil. The girl genius was an alchemist in the kitchen, creating elixirs and blending ingredients like a mad culinary scientist.
Samantha Verant (The Secret French Recipes of Sophie Valroux (Sophie Valroux #1))
That afternoon, King telegraphed Kennedy that “the Negro’s endurance may be at the breaking point.” Kennedy, who had been deliberating for months, went to Congress to meet with House members. He decided the time had come to speak to the public. On television that night, he addressed the nation: “If an American, because his skin is dark, cannot eat lunch in a restaurant open to the public; if he cannot send his children to the best public school available; if he cannot vote for the public officials who represent him; if, in short, he cannot enjoy the full and free life which all of us want, then who among us would be content to have the color of his skin changed and stand in his place?
Jill Lepore (These Truths: A History of the United States)
In your light we see light. —Psalm 36:9 (NIV) ELENA ZELAYETA, BLIND CHEF Without warning at age thirty-six, Elena Zelayeta, pregnant with her second child, totally lost her sight. She had been the chef at a popular restaurant she and her husband owned. A sixty-seven-year-old widow now, she continued to prepare her famous Mexican dishes, marketing them with the help of her two sons, the younger of whom she’d never seen. Typical of San Francisco, it was raining when I arrived at her home. The door was opened by a very short, very broad woman with a smile like the sun. Well under five feet tall, “and wide as I am high,” she said, she led me on a fast-paced tour of the sizable house, ending in the kitchen, where pots bubbled and a frying pan sizzled. Was it possible that this woman who moved so swiftly and surely, who was now so unhesitatingly dishing up the meal she’d prepared for the two of us, really blind? She must see, dimly at least, the outlines of things. At the door to the dining room, Elena paused, half a dozen dishes balanced on her arms. “Is the light on?” she asked. No, she confirmed, not the faintest glimmer of light had she seen in thirty years. But she smiled as she said it. “I hear the rain,” she went on as she expertly carved the herb-crusted chicken, “and I’m sure it’s a gray day for the sighted. But for us blind folk, when we walk with God, the sun is always shining.” Let me walk in Your light, Lord, whatever the weather of the world. —Elizabeth Sherrill Digging Deeper: Ps 97:11; 1 Jn 1:5
Guideposts (Daily Guideposts 2014)
Ah reckon we can git us some rest'rant vittles," Pa said, and led her along the pier toward the Barkley Cove Diner. Kya had never eaten restaurant food; had never set food inside. Her heart thumped as she brushed dried mud from her way-too-short overalls and patted down her tangled hair. As Pa opened the door, every customer paused mid-bite. A few men nodded faintly at Pa; the women frowned and turned their heads. One snorted, "Well, they prob'ly can't read the shirt and shoes required." Pa motioned for her to sit at a small table overlooking the wharf. She couldn’t read the menu, but he told her most of it, and she ordered fried chicken, mashed potatoes, gravy, white acre peas, and biscuits fluffy as fresh-picked cotton. He had fried shrimp, cheese grits, fried “okree,” and fried green tomatoes. The waitress put a whole dish of butter pats perched on ice cubes and a basket of cornbread and biscuits on their table, and all the sweet iced tea they could drink. Then they had blackberry cobbler with ice cream for dessert.
Delia Owens (Where the Crawdads Sing)
What a joy this book is! I love recipe books, but it’s short-lived; I enjoy the pictures for several minutes, read a few pages, and then my eyes glaze over. They are basically books to be used in the kitchen for one recipe at a time. This book, however, is in a different class altogether and designed to be read in its entirety. It’s in its own sui generis category; it has recipes at the end of most of the twenty-one chapters, but it’s a book to be read from cover to cover, yet it could easily be read chapter by chapter, in any order, as they are all self-contained. Every bite-sized chapter is a flowing narrative from a well-stocked brain encompassing Balinese culture, geography and history, while not losing its main focus: food. As you would expect from a scholar with a PhD in history from Columbia University, the subject matter has been meticulously researched, not from books and articles and other people’s work, but from actually being on the ground and in the markets and in the kitchens of Balinese families, where the Balinese themselves learn their culinary skills, hands on, passed down orally, manually and practically from generation to generation. Vivienne Kruger has lived in Bali long enough to get it right. That’s no mean feat, as the subject has not been fully studied before. Yes, there are so-called Balinese recipe books, most, if I’m not mistaken, written by foreigners, and heavily adapted. The dishes have not, until now, been systematically placed in their proper cultural context, which is extremely important for the Balinese, nor has there been any examination of the numerous varieties of each type of recipe, nor have they been given their true Balinese names. This groundbreaking book is a pleasure to read, not just for its fascinating content, which I learnt a lot from, but for the exuberance, enthusiasm and originality of the language. There’s not a dull sentence in the book. You just can’t wait to read the next phrase. There are eye-opening and jaw-dropping passages for the general reader as Kruger describes delicacies from the village of Tengkudak in Tabanan district — grasshoppers, dragonflies, eels and live baby bees — and explains how they are caught and cooked. She does not shy away from controversial subjects, such as eating dog and turtle. Parts of it are not for the faint-hearted, but other parts make you want to go out and join the participants, such as the Nusa Lembongan fishermen, who sail their outriggers at 5.30 a.m. The author quotes Miguel Covarrubias, the great Mexican observer of the 1930s, who wrote “The Island of Bali.” It has inspired all writers since, including myself and my co-author, Ni Wayan Murni, in our book “Secrets of Bali, Fresh Light on the Morning of the World.” There is, however, no bibliography, which I found strange at first. I can only imagine it’s a reflection of how original the subject matter is; there simply are no other sources. Throughout the book Kruger mentions Balinese and Indonesian words and sometimes discusses their derivations. It’s a Herculean task. I was intrigued to read that “satay” comes from the Tamil word for flesh ( sathai ) and that South Indians brought satay to Southeast Asia before Indonesia developed its own tradition. The book is full of interesting tidbits like this. The book contains 47 recipes in all, 11 of which came from Murni’s own restaurant, Murni’s Warung, in Ubud. Mr Dolphin of Warung Dolphin in Lovina also contributed a number of recipes. Kruger adds an introduction to each recipe, with a detailed and usually very personal commentary. I think my favorite, though, is from a village priest (pemangku), I Made Arnila of the Ganesha (Siwa) Temple in Lovina. water. I am sure most will enjoy this book enormously; I certainly did.” Review published in The Jakarta Globe, April 17, 2014. Jonathan Copeland is an author and photographer based in Bali. thejakartaglobe/features/spiritual-journey-culinary-world-bali
Vivienne Kruger
Gotta go pee first." Nina veered to the toilets. Of course, Ellie knew the reason Nina had to go to the bathroom before they started their short walk to the restaurant- not to pee, but to touch up. Outside there was a whole new crop of people for Nina to present herself to. Ellie didn't mind Nina's preoccupation with her looks. Nina used her beauty like a talent. If her personal presentation looked like a piece of art, it was only natural that people would enjoy looking at her. Ellie made her way to Icky's by crossing the street and turning down Mabon Road. As Ellie walked, she prepared herself for lunch with Nina. She guessed, correctly, that people wondered why Nina kept her so close. Nina was a magnet. Men wanted to marry her, or at the very least, sleep with her. Women wanted to be like her and hoped a little of Nina's casual self-confidence would somehow transfer onto them. But Ellie, being a keen observer of human nature, knew exactly why Nina felt the need to have Ellie in her life. With Ellie, Nina talked and talked about herself and her life, never asking Ellie for her opinion or feedback. It was as close as Nina could possibly get to being by herself, which Ellie suspected she preferred over everyone else's company. Ellie supposed this should bother her, but somehow it didn't. She was amused by Nina's outrageous self-love, but Ellie also knew Nina's friendship forced Ellie into human interaction, which she knew was good for her. Nina was always inviting Ellie to openings or parties. They had even vacationed together in Cabo San Lucas one year.
Amy S. Foster (When Autumn Leaves)
Bakushan had only been open for a couple of months, but expectations were already sky-high. Still, few people had mentioned the food. Instead, everyone was writing about the up-and-coming chef, Pascal Fox. According to nearly every article, he'd dropped out of college and worked at top French restaurants around the world. Then, at twenty-five and on every "30 under 30" list in existence, he had received an offer to take over L'Escalier, a cathedral-ceilinged white-tablecloth institution in Midtown. But just as New York was ready to inaugurate him into a realm of Immortal Chefs synonymous with a certain level of luxurious precision, Pascal had said he would open a place on his own. He didn't have a location or a concept- or so he'd said in his interviews- just a conviction that he didn't want to fall into the trap of being yet another French chef at another fancy restaurant. So there we were, in front of his brand-new place. It was hard to label it. I had read neo-modernist and Asian-American eclectic. The food was hard to pin down, but the inside was just cool, at least from my sidewalk vantage point. It was 5:45 and already there was a forty-five-minute wait for a spot at one of the communal, no-reservation tables. I looked at the crowd while we waited and saw a couple of girls dressed in tight, short dresses. One of them held a food magazine with Pascal Fox's face on the cover against a blurred kitchen background. I stole a peek at the photo. His eyes were a deep black-brown with a streak of gold. His hair was charmingly messed up, longish bits going every which way, casting shadows on his sculpted cheekbones. That was the other thing. Pascal was exceedingly good-looking. I hadn't paid attention to the hype around his looks, but seeing these girls swoon over his photo made his handsomeness hard to ignore. And... the pictures. I'm only human.
Jessica Tom (Food Whore)
Monologue – A verbal exercise that characterizes the elicitation process, designed to keep the person in short-term thinking mode, dissuade him from expressing resistance or voicing a denial, and convince him of the acceptability of disclosing the information he had intended to withhold. Negative question – A question that is phrased in a way that negates an action. This question type is to be avoided because it conveys an expectation of a response that potentially lets the person off the hook. Example: “You didn’t flirt with her, did you?” Nonanswer statement – A verbal deceptive behavior in which a person responds to a question with a statement that does not answer the question, but rather buys him time to formulate a response that he hopes will satisfy the questioner. Example: “That’s a very good question.” Nonverbal deceptive indicator – A deceptive behavior that is exhibited in response to a question and that does not involve verbal communication. Open-ended question – A question that is asked as a means of establishing the basis for a discussion or to probe an issue. Example: “What were you doing in Las Vegas when you were supposed to be visiting your mother in Tampa?” Opinion question – A question that solicits a person’s opinion as a means of assessing his likely culpability in a given situation. The “punishment question” falls into this category. Example: “What do you think should happen to a person who dines in a restaurant and leaves without paying?” Optimism bias – A cognitive bias
Philip Houston (Get the Truth: Former CIA Officers Teach You How to Persuade Anyone to Tell All)
A Tale of Two Parking Requirements The impact of parking requirements becomes clearer when we compare the parking requirements of San Francisco and Los Angeles. San Francisco limits off-street parking, while LA requires it. Take, for example, the different parking requirements for concert halls. For a downtown concert hall, Los Angeles requires, as a minimum, fifty times more parking than San Francisco allows as its maximum. Thus the San Francisco Symphony built its home, Louise Davies Hall, without a parking garage, while Disney Hall, the new home of the Los Angeles Philharmonic, did not open until seven years after its parking garage was built. Disney Hall's six-level, 2,188-space underground garage cost $110 million to build (about $50,000 per space). Financially troubled Los Angeles County, which built the garage, went into debt to finance it, expecting that parking revenues would repay the borrowed money. But the garage was completed in 1996, and Disney Hall—which suffered from a budget less grand than its vision—became knotted in delays and didn't open until late 2003. During the seven years in between, parking revenue fell far short of debt payments (few people park in an underground structure if there is nothing above it) and the county, by that point nearly bankrupt, had to subsidize the garage even as it laid employees off. The money spent on parking shifted Disney Hall's design toward drivers and away from pedestrians. The presence of a six-story subterranean garage means most concert patrons arrive from underneath the hall, rather than from the sidewalk. The hall's designers clearly understood this, and so while the hall has a fairly impressive street entrance, its more magisterial gateway is an "escalator cascade" that flows up from the parking structure and ends in the foyer. This has profound implications for street life. A concertgoer can now drive to Disney Hall, park beneath it, ride up into it, see a show, and then reverse the whole process—and never set foot on a sidewalk in downtown LA. The full experience of an iconic Los Angeles building begins and ends in its parking garage, not in the city itself. Visitors to downtown San Francisco have a different experience. When a concert or theater performance lets out in San Francisco, people stream onto the sidewalks, strolling past the restaurants, bars, bookstores, and flower shops that are open and well-lit. For those who have driven, it is a long walk to the car, which is probably in a public facility unattached to any specific restaurant or shop. The presence of open shops and people on the street encourages other people to be out as well. People want to be on streets with other people on them, and they avoid streets that are empty, because empty streets are eerie and menacing at night. Although the absence of parking requirements does not guarantee a vibrant area, their presence certainly inhibits it. "The more downtown is broken up and interspersed with parking lots and garages," Jane Jacobs argued in 1961, "the duller and deader it becomes ... and there is nothing more repellent than a dead downtown.
Donald C. Shoup (There Ain't No Such Thing as Free Parking (Cato Unbound Book 42011))
The first time I traveled to Russia a Russian friend gave me a short little book that she referred to as “The Russian Handbook.”2 Paging through the book during my flight, I was amused to read: If you are walking through the street without a jacket, little old Russian ladies may stop and chastise you for poor judgment. . . . In Russia there is no reticence about expressing your negative criticism openly. For instance, if you are displeased with the service in a shop or restaurant you can tell the shop assistant or waiter exactly what you think of him, his relatives, his in-laws, his habits, and his sexual bias.
Erin Meyer (The Culture Map: Breaking Through the Invisible Boundaries of Global Business)
What would you do if you knew you couldn’t fail? If you could remove failure from the equation and you knew success was a guarantee, what would you do? Would you write a book? Build an app? Open up your own restaurant? Produce music? Kick off your own fashion line? Start your own YouTube channel? Create your own podcast? Film a documentary? Fly planes? Set up a nonprofit organization? What’s your idea that you would love to go for if you knew it was going to succeed?
Ryan Leak (Chasing Failure: How Falling Short Sets You Up for Success)
Lennon’s behaviour became ever more unpredictable. In the first week of May, with Cynthia on holiday abroad, he spent an evening with Shotton in his music room at Kenwood. Both took LSD, smoked cannabis and made some experimental recordings. Shortly before dawn they fell into silence, which was eventually punctuated by Lennon’s solemn announcement: ‘Pete, I think I’m Jesus Christ.’ Shotton was more than familiar with his friend’s bizarre flights of fancy, but this was a revelation too far. He attempted to pour cold water on Lennon’s sudden eagerness to tell the world of his new identity, perhaps mindful of the ‘More popular than Jesus’ controversy of 1966. ‘They’ll fucking kill you,’ he told Lennon. ‘They won’t accept that, John.’ Lennon grew agitated, telling Shotton that it was his destiny, and that he would inform the other Beatles at Apple. A board meeting was hastily convened that day, attended by the Beatles, Shotton, Taylor and Aspinall. Lennon opened the meeting by solemnly telling the others that he was the second coming of Jesus. ‘Paul, George, Ringo and their closest aides stared back, stunned,’ Shotton said. ‘Even after regaining their powers of speech, nobody presumed to cross-examine John Lennon, or to make light of his announcement. On the other hand, no specific plans were made for the new Messiah, as all agreed that they would need some time to ponder John’s announcement, and to decide upon appropriate further steps.’ The meeting came to an abrupt close, and all agreed to go to a restaurant. As they waited to be seated, a fellow diner recognised Lennon and exchanged pleasantries. ‘Actually,’ Lennon told him, ‘I’m Jesus Christ.’ ‘Oh, really,’ the man replied, seemingly unfazed by the news. ‘Well, I loved your last record. Thought it was great.’328
Joe Goodden (Riding So High: The Beatles and Drugs)
story, preferably an exclusive, and preferably something that crosses into news. “You can pull over on the next corner,” she says, suddenly, spotting a restaurant/bar on Kingly Street she has always quite liked. It’s a bar she wrote about when it first opened, the chef letting her spend the day in the kitchen to get a true feel. She hasn’t been here for a while and the chef has long since moved on, but it is the perfect bar to have a couple of glasses of wine in a quiet corner while she gets out her notepad and jots down ideas. She needs ideas because time is running out. She needs to find a big story, and fast. Cat perches at the bar itself for the first glass of wine, surprised it disappears so quickly, taking a little longer over the second, before taking the third over to a corner table. She drapes her jacket over the back of the chair, pulls a stack of tabloids out from her bag, and starts to flick through them looking for ideas. There is the actress who keeps showing up with very heavy makeup that appears to be covering a black eye, who has a husband prone to temper tantrums and who has done time for drugs. Seedy stuff. And it seems that it is surely only a matter of time before the actress breaks down to reveal she is a victim of domestic abuse. Perhaps Cat can get to her? Cat scribbles the name down in her note pad. She’ll ring the BBC PR tomorrow and request an interview, but not about the black eye, obviously. She’ll say it’s about something innocuous, like her favorite
Jane Green (Cat and Jemima J: A Short Story)
says, suddenly, spotting a restaurant/bar on Kingly Street she has always quite liked. It’s a bar she wrote about when it first opened, the chef letting her spend the day in the kitchen to get a true feel. She hasn’t been here for a while and the chef has long since moved on, but it is the perfect bar to have a couple of glasses of wine in a quiet corner while she gets out her notepad and jots down ideas. She needs ideas because time is running out. She needs to find a big story, and fast.
Jane Green (Cat and Jemima J: A Short Story)
Though Betty came in a short, petite package, she had a whip-like personality with a loud voice to match. Everyone listened to her, Stacey included, because Betty had more experience in the bed and breakfast industry than anyone else on the Aloha Hideaway staff. She’d attended culinary school on the mainland and opened four restaurants back in Hawaii by the age of thirty. Now fifty-five, her hair had turned completely gray, but her steel-colored eyes had not lost a single ounce of their edge.
Elana Johnson (The Billionaire's Enemy (Getaway Bay, #1))
Bruno returns, still clad in only his green towel, hair poofing out a little as it dries. “Everything all right?” I ask, with a stupid smile. I fight my line of sight to stay above the shoulders, but despite my best efforts, my eyes dart down a few times as he strides across the room to his closet. “Yes, clothes. Please,” I say too fast. “Good idea.” Shut. Up. The corner of his mouth hitches up, and his head turns toward my open suitcase on the floor. He bends over and I realize I’m still watching, both to see what he’s doing, and to see if his towel can hang on for the ride. He pulls out a few of my shirts and flings them onto the bed, digging deeper into my suitcase until he pulls out a coral-colored sundress. “Oh, that’s going to look fabulous on you,” I say. “I do not doubt it.” He laughs, turning and holding the dress up to himself, one hip jutting out, then closes the distance between us in a couple of steps. I take the dress from him and do my best to avoid eye contact. But now I’m looking at his chest. His bare chest. His tan, bare chest. And he smells clean, like almonds and oats. A feast for all the senses. Maybe eye contact would be better. I look up into them and immediately regret it. They’re big and golden and deep, and they’re looking at me. I have no clue what’s happening. “You will wear this for me today, yes?” I nod. “Bene.” He walks back to the closet and pulls out a thin white button-down shirt and a pair of navy-blue shorts, then heads for the door. “Wait,” I say, shaking my head out of my daze. He stops just before he passes me. “What’s so special about today? Aren’t we just working?” Darren said he was coming back today and would pop by the restaurant, but we didn’t set a specific time. I assumed I’d be at work all day. “Later, yes,” he says quietly, leaning in like we’re coconspirators. “First, I am taking you on my boat.” I get pulled into the conspiracy and lean in too. “Your boat?” “My boat.” He’s even closer now, still shirtless. His clothes are just an afterthought of wadded-up laundry in his hands. It’s probably such a chore for him to put them on every day. He’s clearly in his element without them. Chiara did say that I had to see Cinque Terre from the sea, that there’s nothing else like it. The anticipation of the photo ops alone is enough to make my answer “Si, si, si,” forget about the half-naked guy standing in front of me. Forget about his lips, inches from mine. Forget that he has his own boat in Italy. “Where are we going?” I stare at his mouth, waiting for an answer. He smirks and I’m pretty sure I’ll follow him anywhere. Bruno traces my jaw with a fingertip and lightly taps the tip of my nose. “You will see.
Kristin Rae (Wish You Were Italian (If Only . . . #2))