Seaside Family Quotes

Hell, my parents forgot my birthday, yet threw a freaking party for the family Chihuahua.

They walked, and the long waves rolled and murmured rhythmically beside them; the fresh salty wind blew free and unobstructed in their faces, wrapped itself around their ears, and made them feel slightly numb and deliciously dizzy. They walked along in that wide, peaceful, whispering hush of the sea that gives every sound, near or far, some mysterious importance.

They hadn’t been married long and she hated to disillusion him so soon. Once he met the family, he might well have serious doubts about her, and the truth was, she wouldn’t blame him.

As for the other neighbors, they had been on vacation for a while already or had left Friday afternoon for a weekend in the mountains, at the sea. The three of us, too, would have been settled at least a month earlier at some seaside vacation place, as we were every year, if Mario hadn't left. The lech. Empty building, August was like that. I felt like guffawing at every door, sticking out my tongue, thumbing my nose. I didn't give a shit about them. Happy little families, good money from professions, comfort constructed by selling at a high price services that should be free. Like Mario, who allowed us to live well by selling his ideas, his intelligence, the persuasive tones of his voice when he taught. Ilaria called to me from the landing: "I don't want to stay with the vomit stink.

Blast. This day had not gone as planned. By this time, he was supposed to be well on his way to the Brighton Barracks, preparing to leave for Portugal and rejoin the war. Instead, he was…an earl, suddenly. Stuck at this ruined castle, having pledged to undertake the military equivalent of teaching nursery school. And to make it all worse, he was plagued with lust for a woman he couldn’t have. Couldn’t even touch, if he ever wanted his command back. As if he sensed Bram’s predicament, Colin started to laugh. “What’s so amusing?” “Only that you’ve been played for a greater fool than you realize. Didn’t you hear them earlier? This is Spindle Cove, Bram. Spindle. Cove.” “You keep saying that like I should know the name. I don’t.” “You really must get around to the clubs. Allow me to enlighten you. Spindle Cove-or Spinster Cove, as we call it-is a seaside holiday village. Good families send their fragile-flower daughters here for the restorative sea air. Or whenever they don’t know what else to do with them. My friend. Carstairs sent his sister here last summer, when she grew too fond of the stable boy.” “And so…?” “And so, your little militia plan? Doomed before it even starts. Families send their daughters and wards here because it’s safe. It’s safe because there are no men. That’s why they call it Spinster Cove.” “There have to be men. There’s no such thing as a village with no men.” “Well, there may be a few servants and tradesmen. An odd soul or two down there with a shriveled twig and a couple of currants dangling between his legs. But there aren’t any real men. Carstairs told us all about it. He couldn’t believe what he found when he came to fetch his sister. The women here are man-eaters.” Bram was scarcely paying attention. He focused his gaze to catch the last glimpses of Miss Finch as her figure receded into the distance. She was like a sunset all to herself, her molten bronze hair aglow as she sank beneath the bluff’s horizon. Fiery. Brilliant. When she disappeared, he felt instantly cooler. And then, only then, did he turn to his yammering cousin. “What were you saying?” “We have to get out of here, Bram. Before they take our bollocks and use them for pincushions.” Bram made his way to the nearest wall and propped one shoulder against it, resting his knee. Damn, that climb had been steep. “Let me understand this,” he said, discreetly rubbing his aching thigh under the guise of brushing off loose dirt. “You’re suggesting we leave because the village is full of spinsters? Since when do you complain about an excess of women?” “These are not your normal spinsters. They’re…they’re unbiddable. And excessively educated.” “Oh. Frightening, indeed. I’ll stand my ground when facing a French cavalry charge, but an educated spinster is something different entirely.” “You mock me now. Just you wait. You’ll see, these women are a breed unto themselves.” “These women aren’t my concern.” Save for one woman, and she didn’t live in the village. She lived at Summerfield, and she was Sir Lewis Finch’s daughter, and she was absolutely off limits-no matter how he suspected Miss Finch would become Miss Vixen in bed.

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 cuisine of Northern Iran, overlooked and underrated, is unlike most Persian food in that it's unfussy and lighthearted as the people from that region. The fertile seaside villages of Mazandaran and Rasht, where Soli grew up before moving to the congested capital, were lush with orchards and rice fields. His father had cultivated citrus trees and the family was raised on the fruits and grains they harvested. Alone in the kitchen, without Zod's supervision, he found himself turning to the wholesome food of his childhood, not only for the comfort the simple compositions offered, but because it was what he knew so well as he set about preparing a homecoming feast for Zod's only son. He pulled two kilos of fava beans from the freezer. Gathered last May, shucked and peeled on a quiet afternoon, they defrosted in a colander for a layered frittata his mother used to make with fistfuls of dill and sprinkled with sea salt. One flat of pale green figs and a bushel of new harvest walnuts were tied to the back of his scooter, along with two crates of pomegranates- half to squeeze for fresh morning juice and the other to split and seed for rice-and-meatball soup. Three fat chickens pecked in the yard, unaware of their destiny as he sharpened his cleaver. Tomorrow they would braise in a rich, tangy stew with sour red plums, their hearts and livers skewered and grilled, then wrapped in sheets of lavash with bouquets of tarragon and mint. Basmati rice soaked in salted water to be steamed with green garlic and mounds of finely chopped parsley and cilantro, then served with a whole roasted, eight kilo white fish stuffed with barberries, pistachios, and lime. On the farthest burner, whole bitter oranges bobbed in blossom syrup, to accompany rice pudding, next to a simmering pot of figs studded with cardamom pods for preserves.

On the summits of these heights I found shells such as are picked up at the seaside. The Indians accounted for their appearance there by saying that once a great sea rolled over the face of the country and only one man in a boat escaped with his family. He had sailed about in the boat until the waters retired to their place, and, living there, became the father of all Indians.

People always say blood is thicker than anything. That saying means family is thicker than anything in this world.

If anyone would have told me that my boring life would turn into what I was currently watching — two rock stars serenading my family on Christmas — I would have laughed. But I guess that’s what makes life special. It’s unexpected. Scary as hell. But in the end, totally worth it.

A logline is a one-or two-sentence distillation of a story. It usually tells us who the protagonist is, what challenge or conflict or situation the protagonist will confront, and when the story takes place if it isn’t set in the present. Used by writers to keep themselves on track or as a marketing tool to pique the interest of a producer or an audience, a logline is not meant to tell the whole story or to reveal a surprise ending. A logline for Jaws could be, “A shark threatens a seaside town on the Fourth of July weekend.” A logline for Little Miss Sunshine might be, “In spite of innumerable obstacles, Olive and her family are determined to get to the Little Miss Sunshine pageant on time.

Tell me something about you I don’t know.” “Heavens, Nathaniel, I’m sure you know everything.” “I do not.” He rested his elbow on his one raised knee, while the other leg folded underneath it. “If I did, then I would have known all about the infamous James Pigley, so I must assume there are more secrets to you that need discovering.” “Secrets?” Her voice cracked. Chest heaving, she turned away. Did he have to use such a word? She struggled to find something within her stalled mind to ease the suffocating silence.  “Come now Kitty, don’t play coy with me.” Nathaniel’s inviting timbre woke her from the shadows. The playful glint in his face pulled a full smile from her lips when he continued. “Here is what I know of Miss Katherine Campbell formerly of Boston. She enjoys Shakespeare and is a gifted cook. I know she is fascinated with medicine and I know her political standings. She loves God and family...” He grinned wider, a gentle kind of grin that sparkled in his eyes. “But I desire to know more.” The warmth in his stare eased around Kitty as real as if it had been an embrace, soothing away the tension that clung to her neck and shoulders. She leaned one hand on the ground and rested against it. “You’re very kind, Nathaniel, but I don’t know what to tell. I’m quite ordinary.” “Ordinary? I should say not.” Nathaniel reached for a small stick and played with it in his fingers before he snapped it in half and tossed the pieces in the water. He cast his eyes her direction and glared playfully. “No matter. If you choose to be so demure then I shall ask questions. Do you enjoy the ocean?” “Aye, the seaside is very calming, but I don’t care for boats.” He nodded with his lips pursed in thought. “I’ll keep that in mind. Do you play an instrument?” “Nay, much to my mother’s disappointment.” She sighed and looked heavenward with a tiny laugh, remembering the hours of practice that produced embarrassingly little results. Kitty sat up and hugged her knees. “Do you enjoy reading?”  Nathaniel scowled. “This conversation isn’t supposed to be about me.” “Well, do you?” She grinned wider. He shook his head with a disapproving lift to his brow, but the smoldering grin expressed his merriment. “I enjoy reading. Especially Milton.” “Milton? I adore Milton.

Nolan said his mother had got a bit better about things and that she had agreed to go away next summer for a holiday by the sea. Nolan’s whole family had been wanting to do this for ages but his mother had always said the seaside was full of rats and beetles and sea snakes. St. Patrick had only got rid of the land snakes according to Nolan’s mother, but he had no power over the huge snakes calling themselves eels which came in on beaches all over the country.

SEASIDE WAS A small community of one-, two-, and three-bedroom cottages, most of which had been owned by the same families for decades. Leanna’s grandfather had purchased their cottage before she was born. Her family had spent a few weeks each summer at the cottage, and during their visits, her parents kept them on the go. Between afternoons at the beach, walking through quaint nearby towns, and evening family-oriented concerts, it left little downtime, and the downtime they’d enjoyed had been spent at Seaside. She was glad for the friendships she’d fostered in the community and even more pleased that they’d lasted this long. She couldn’t imagine her summers without her Seaside friends.

But Anita Roddick had a different take on that. In 1976, before the words to say it had been found, she set out to create a business that was socially and environmentally regenerative by design. Opening The Body Shop in the British seaside town of Brighton, she sold natural plant-based cosmetics (never tested on animals) in refillable bottles and recycled boxes (why throw away when you can use again?) while paying a fair price to the communities worldwide that supplied cocoa butter, brazil nut oil and dried herbs. As production expanded, the business began to recycle its wastewater for using in its products and was an early investor in wind power. Meanwhile, company profits went to The Body Shop Foundation, which gave them to social and environmental causes. In all, a pretty generous enterprise. Roddick’s motivation? ‘I want to work for a company that contributes to and is part of the community,’ she later explained. ‘If I can’t do something for the public good, what the hell am I doing?’47 Such a values-driven mission is what the analyst Marjorie Kelly calls a company’s ‘living purpose’—turning on its head the neoliberal script that the business of business is simply business. Roddick proved that business can be far more than that, by embedding benevolent values and a regenerative intent at the company’s birth. ‘We dedicated the Articles of Association and Memoranda—which in England is the legal definition of the purpose of your company—to human rights advocacy and social and environmental change,’ she explained in 2005, ‘so everything the company did had that as its canopy.’48 Today’s most innovative enterprises are inspired by the same idea: that the business of business is to contribute to a thriving world. And the growing family of enterprise structures that are intentionally distributive by design—including cooperatives, not-for-profits, community interest companies, and benefit corporations—can be regenerative by design too.49 By explicitly making a regenerative commitment in their corporate by-laws and enshrining it in their governance, they can safeguard a ‘living purpose’ through times of leadership change and protect it from mission creep. Indeed the most profound act of corporate responsibility for any company today is to rewrite its corporate by-laws, or articles of association, in order to redefine itself with a living purpose, rooted in regenerative and distributive design, and then to live and work by it.

After another forty-five minutes, the train reached the station at Heron's Point, a seaside town located in the sunniest region in England. Even now in autumn, the weather was mild and clear, the air humid with healthful sea breezes. Heron's Point was sheltered by a high cliff that jutted far out into the sea and helped to create the town's own small climate. It was an ideal refuge for convalescents and the elderly, with a local medical community and an assortment of clinics and therapeutic baths. It was also a fashionable resort, featuring shops, drives and promenades, a theatre, and recreations such as golf and boating. The Marsdens had often come here to stay with the duke's family, the Challons, especially in summer. The children had splashed and swum in the private sandy cove, and sailed near the shore in little skiffs. On hot days they had gone to shop in town for ices and sweets. In the evenings, they had relaxed and played on the Challons' back veranda, while music from the town band floated up from the concert pavilion. Merritt was glad to bring Keir to a familiar place where so many happy memories had been created. The seaside house, airy and calm and gracious, would be a perfect place for him to convalesce.

Sometimes family isn’t made up of who you’re born to or who you share a name with. Sometimes it’s made up of a strange man you accidentally dial up and cuss out, or waitresses at a seaside restaurant, or seven-year-old twins who tell you you’re awesome and super pretty. Family are the people who support you and love you no matter what. Who care about your happiness and who don’t pass judgment. Who heal you. Who accept you and the life you’re living. That’s what family is, Mom.

I remember explaining explaining what I saw to one brother who couldn't see the sea. "I see an endless body of blue," I said, "with a soul that courses through the Atlantic Ocean, the Mediterranean, and the Suez Canal, all the way to the Red Sea and the western coast of Yemen, where in the seaside town of Hudaydah, my father is at the market buying fish for a special meal. And when the tide comes in and the air is heavy with salt, my mind takes me straight to the port city of Aden and weekends I spent there with friends after high school. We'd lie on the beach and imagine our lives and the wives and families we would one day have.

Love is the foundation of strength in a family.

Meals are occasions to share with family and friends. The ingredients are often simple, but the art lies in orchestrating the sun-warmed flavors. Courses follow in artful and traditional succession, but the showpiece of the meal is tender, juicy meat; this often means lamb or goat grilled or roasted on a spit for hours. Souvlaki--melting pieces of chicken or pork tenderloin on skewers, marinated in lemon, olive oil, and a blend of seasonings--are grilled to mouthwatering perfection. Meze, the Greek version of smorgasbord, is a feast of Mediterranean delicacies. The cooks of the Greek Isles excel at classic Greek fare, such as spanakopita--delicate phyllo dough brushed with butter and filled with layers of feta cheese, spinach, and herbs. Cheeses made from goat’s milk, including the famous feta, are nearly ubiquitous. The fruits of the sun--olive oil and lemon--are characteristic flavors, reworked in myriad wonderful combinations. The fresh, simple cuisine celebrates the waters, olive groves, and citrus trees, as well as the herbs that grow wild all over the islands--marjoram, thyme, and rosemary--scenting the warm air with their sensuous aromas. Not surprisingly, of course, seafood holds pride of place. Sardines, octopus, and squid, marinated in olive oil and lemon juice, are always popular. Tiny, toothsome fried fish are piled high on painted ceramic dishes and served up at the local tavernas and in homes everywhere. Sea urchins are considered special delicacies. Every island has its own specialties, from sardines to pistachios to sesame cakes. Lésvos is well-known for its sardines and ouzo. Zakinthos is famous for its nougat. The Cycladic island of Astypalaia was called the “paradise of the gods” by the ancient Greeks because of the quality of its honey. On weekends, Athenians flock to the nearby islands of Aegina, Angistri, and Evia by the ferryful to sample the daily catch in local restaurants scattered among coastal villages. The array of culinary treats is matched by a similar breadth of local wins. Tended by generation after generation of the same families, vineyards carpet the hillsides of many islands. Grapevines have been cultivated in the Greek Isles for some four thousand years. Wines from Rhodes and Crete were already renowned in antiquity, and traders shipped them throughout the Greek Isles and beyond. The light reds and gently sweet whites complement the diverse, multiflavored Greek seafood, grilled meats, and fresh, ripe fruits and vegetables. Sitting at a seaside tavern enjoying music and conversation over a midday meze and glass of retsina, all the cares in the world seem to evaporate in the sparkling sunshine reflected off the brightly hued boats and glistening blue waters.

While I struggled with the menu, a handsome middle-aged guy from a nearby table came over to help. "You like sashimi? Cooked fish? Sushi?" he asked. His English was excellent. He was originally from Okinawa, he said, and a member of Rotary International. I know nothing about the Rotarians except that it's a service organization; helping befuddled foreigners order food in bars must fall within its definition of charitable service. Our service-oriented neighbor helped us order pressed sweetfish sushi, kisu fish tempura, and butter-sauteed scallops. Dredging up a vague Oishinbo memory, I also ordered broiled sweetfish, a seasonal delicacy said to taste vaguely of melon. While we started in on our sushi, our waitress- the kind of harried diner waitress who would call customers "hon" in an American restaurant- delivered a huge, beautiful steamed flounder with soy sauce, mirin, and chunks of creamy tofu. "From that guy," she said, indicating the Rotarian samaritan. We retaliated with a large bottle of beer for him and his friend (the friend came over to thank us, with much bowing). What would happen at your neighborhood bar if a couple of confused foreigners came in with a child and didn't even know how to order a drink? Would someone send them a free fish? I should add that it's not exactly common to bring children to an izakaya, but it's not frowned upon, either; also, not every izakaya is equally welcoming. Some, I have heard, are more clubby and are skeptical of nonregulars, whatever their nationality. But I didn't encounter any places like that. Oh, how was the food? So much of the seafood we eat in the U.S., even in Seattle, is previously frozen, slightly past its prime, or both. All of the seafood at our local izakaya was jump-up-and-bite-you fresh. This was most obvious in the flounder and the scallops. A mild fish, steamed, lightly seasoned, and served with tofu does not sound like a recipe for memorable eating, but it was. The butter-sauteed scallops, meanwhile, would have been at home at a New England seaside shack. They were served with a lettuce and tomato salad and a dollop of mayo. The shellfish were cooked and seasoned perfectly. I've never had a better scallop.