Short N Sweet Quotes

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I guess you’ll have to keep visiting me then,” I said playfully. He nuzzled his face into my neck, and I giggled quietly. “Do you mean that?” He asked, searching my face for answers shortly after. “If I didn’t, would I have even offered? Also, if I said no, would that really stop you?” I smirked, and he smiled playfully. “True, but if I knew you really meant it, I would leave you alone even if it went against all my instincts.
R.N.A. (Parasite (Para-Series #1))
I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed to know what to cook for his teenage daughter. Jose Andres made me a classic Spanish tortilla, shocking me with the sheer volume of viridian olive oil he put into that simple dish of potatoes, onions, and eggs. Graham Elliot Bowles and I made gourmet Jell-O shots together, and ate leftover cheddar risotto with Cheez-Its crumbled on top right out of the pan. Lucky for me, Maria still includes me in special evenings like this, usually giving me the option of joining the guests at table, or helping in the kitchen. I always choose the kitchen, because passing up the opportunity to see these chefs in action is something only an idiot would do. Susan Spicer flew up from New Orleans shortly after the BP oil spill to do an extraordinary menu of all Gulf seafood for a ten-thousand-dollar-a-plate fund-raising dinner Maria hosted to help the families of Gulf fishermen. Local geniuses Gil Langlois and Top Chef winner Stephanie Izard joined forces with Gale Gand for a seven-course dinner none of us will ever forget, due in no small part to Gil's hoisin oxtail with smoked Gouda mac 'n' cheese, Stephanie's roasted cauliflower with pine nuts and light-as-air chickpea fritters, and Gale's honey panna cotta with rhubarb compote and insane little chocolate cookies. Stephanie and I bonded over hair products, since we have the same thick brown curls with a tendency to frizz, and the general dumbness of boys, and ended up giggling over glasses of bourbon till nearly two in the morning. She is even more awesome, funny, sweet, and genuine in person than she was on her rock-star winning season on Bravo. Plus, her food is spectacular all day. I sort of wish she would go into food television and steal me from Patrick. Allen Sternweiler did a game menu with all local proteins he had hunted himself, including a pheasant breast over caramelized brussels sprouts and mushrooms that melted in your mouth (despite the occasional bit of buckshot). Michelle Bernstein came up from Miami and taught me her white gazpacho, which I have since made a gajillion times, as it is probably one of the world's perfect foods.
Stacey Ballis (Off the Menu)
A thing of beauty is a joy for ever: Its loveliness increases; it will never Pass into nothingness; but still will keep A bower quiet for us, and a sleep Full of sweet dreams, and health, and quiet breathing. …yes, in spite of all, Some shape of beauty moves away the pall From our dark spirits. Such the sun, the moon, Trees old and young, sprouting a shady boon For simple sheep; and such are daffodils With the green world they live in; Nor do we merely feel these essences For one short hour; no, even as the trees That whisper round a temple become soon Dear as the temple’s self, so does the moon, The passion poesy, glories infinite, Haunt us till they become a cheering light Unto our souls, and bound to us so fast, That, whether there be shine, or gloom o’ercast, They alway must be with us, or we die. For ‘twas the morn: Apollo’s upward fire Made every eastern cloud a silvery pyre Of brightness so unsullied, that therein A melancholy spirit well might win Oblivion, and melt out his essence fine Into the winds: rain-scented eglantine Gave temperate sweets to that well-wooing sun; Man’s voice was on the mountains; and the mass Of nature’s lives and wonders puls’d tenfold, To feel this sun-rise and its glories old. With a faint breath of music, which ev’n then Fill’d out its voice, and died away again. Within a little space again it gave Its airy swellings, with a gentle wave, To light-hung leaves, in smoothest echoes breaking Through copse-clad vallies,—ere their death, oer-taking The surgy murmurs of the lonely sea. All I beheld and felt. Methought I lay Watching the zenith, where the milky way Among the stars in virgin splendour pours; And travelling my eye, until the doors Of heaven appear’d to open for my flight, I became loth and fearful to alight From such high soaring by a downward glance: So kept me stedfast in that airy trance, Spreading imaginary pinions wide. When, presently, the stars began to glide, And lo! from opening clouds, I saw emerge The loveliest moon, that ever silver’d o’er A shell for Neptune’s goblet: she did soar So passionately bright, my dazzled soul Commingling with her argent spheres did roll Through clear and cloudy, even when she went At last into a dark and vapoury tent— Whereat, methought, the lidless-eyed train Of planets all were in the blue again. To commune with those orbs, once more I rais’d My sight right upward: but it was quite dazed By a bright something, sailing down apace, Making me quickly veil my eyes and face: What I know not: but who, of men, can tell That flowers would bloom, or that green fruit would swell To melting pulp, that fish would have bright mail, The earth its dower of river, wood, and vale, The meadows runnels, runnels pebble-stones, The seed its harvest, or the lute its tones, Tones ravishment, or ravishment its sweet, If human souls did never kiss and greet?
John Keats
What makes a joke a joke? What is the difference between the biggest, best, silliest, dumbest, dopiest joke ever and one that falls totally flat? First is the setup. Launch right into the joke. Make sure you know the whole thing backward and forward—there’s nothing quite as embarrassing as realizing you forgot the funny part. Next is timing. Comedic timing is a skill that takes lots and lots of practice to perfect. Don’t rush through your joke. Give your audience time to figure it out. But don’t wait too long or they’ll lose interest. Finally: the punch line. This is the last part of a joke—the part you’ve been building up to, whether you’ve been telling a long shaggy-dog joke (more on those later!) or a short-’n’-sweet riddle. It’s the funny part. Tell it loudly and firmly. Don’t laugh in the middle of it or you’ll ruin the suspense. Leave that up to your audience. The punch line should have an effect like its name—a punch of silliness, right to the funny bone.
Ilana Weitzman (Jokelopedia: The Biggest, Best, Silliest, Dumbest Joke Book Ever!)
This is what you dont know about me I born to be a fighter winner is my name being an ambassador is in my blood that my logo shortly I 'm a brand of what I mentioned above, the big thing about me is in my days of living I live my calling without waisting any time. I'm not working for my name or being celebrity but I'm doing all of it for the promise of meeting with my master all Mighty God and recieve my rewards,tell me who you are and where you wanna spend your iternity?Oh! almost I forget here's my free advise and tip,will be nice for you to taste Heaven Sweetness.
Nozipho N.Maphumulo
Keep it Simple n Sweet Engaging ......and Real What ............is Simple? The Simple is Useable Simple is organised ..clear Short...only relevant points Engaging ..is attached Real...can correlate. Lucid..clear ..easy to understand The simple has honesty Simple has a purpose. Hard work........is basic Smart work adds ideas. Street smart is non bookish Creativity adds imagination. Intution is...... gut sense Curiosity is inquistive mind. Genius is extreme intelligznce Stupidity.genius in craziness
Dr. Kamal Murdia