Snacks Travel Quotes

The road to enlightenment is long and difficult, and you should try not to forget snacks and magazines.

The Scooby gang doesn’t travel because they are looking for crimes to solve. They travel because they’re one step ahead of the deprogrammers. Somehow, Fred’s got them all snookered. It probably has something to do with the Scooby Snacks.

On the morning of our second day, we were strolling down the Champs-Elysées when a bird shit on his head. ‘Did you know a bird’s shit on your head?’ I asked a block or two later. Instinctively Katz put a hand to his head, looked at it in horror – he was always something of a sissy where excrement was concerned; I once saw him running through Greenwood Park in Des Moines like the figure in Edvard Munch’s ‘The Scream’ just because he had inadvertently probed some dog shit with the tip of his finger – and with only a mumbled ‘Wait here’ walked with ramrod stiffness in the direction of our hotel. When he reappeared twenty minutes later he smelled overpoweringly of Brut aftershave and his hair was plastered down like a third-rate Spanish gigolo’s, but he appeared to have regained his composure. ‘I’m ready now,’ he announced. Almost immediately another bird shit on his head. Only this time it really shit. I don’t want to get too graphic, in case you’re snacking or anything, but if you can imagine a pot of yoghurt upended onto his scalp, I think you’ll get the picture. ‘Gosh, Steve, that was one sick bird,’ I observed helpfully. Katz was literally speechless. Without a word he turned and walked stiffly back to the hotel, ignoring the turning heads of passers-by. He was gone for nearly an hour. When at last he returned, he was wearing a windcheater with the hood up. ‘Just don’t say a word,’ he warned me and strode past. He never really warmed to Paris after that.

Terence's idea of roughing it consisted of pork pie, veal pie, cold roast beef, a ham, pickles, pickled eggs, pickled beets, cheese, bread and butter, ginger beer and a bottle of port. It was possibly the best meal I had ever had in my life.

The French don't snack. They will tear off the endo of a fres baguette (which, if it's warm, it's practically impossible to resist) and eat it as they leave the boulangerie. And that's usually all you will see being consumed on the street. Compare that with the public eating and drinking that goes on in America: pizza, hot dogs, nachos, tacos, heroes, potato chips, sandwiches, jerricans of coffee, half-gallon buckets of Coke (Diet, of cours) and heaven knows what else being demolished on the hoof, often on the way to the aerobic class.

But a spontaneous traveler inevitably will end up with the tummy gauge suddenly on empty, in some place where cuisine is not really the point: a museum cafeteria, or late-night snack bar across from the concert hall. Eating establishments where cuisine isn’t the point—is that a strange notion?

Say, kiddies! Today we're studying Wacky Geography in Mid-World. You see, boys and girls, in Mid-World you start in New York, travel southeast to Kansas, and then continue along the Path of the Beam until you come to the Dark Tower...which happens to be smack in the middle of everything. First, fight the giant lobsters! Next, ride the psychotic train! And then, after a visit to our snack bar for a popkin or two...

Corn is what feeds the steer that becomes the steak. Corn feeds the chicken and the pig, the turkey, and the lamb, the catfish and the tilapia and, increasingly, even the salmon, a carnivore by nature that the fish farmers are reengineering to tolerate corn. The eggs are made of corn. The milk and cheese and yogurt, which once came from dairy cows that grazed on grass, now typically comes from Holsteins that spend their working lives indoors tethered to machines, eating corn. Head over to the processed foods and you find ever more intricate manifestations of corn. A chicken nugget, for example, piles up corn upon corn: what chicken it contains consists of corn, of course, but so do most of a nugget's other constituents, including the modified corn starch that glues the things together, the corn flour in the batter that coats it, and the corn oil in which it gets fried. Much less obviously, the leavenings and lecithin, the mono-, di-, and triglycerides, the attractive gold coloring, and even the citric acid that keeps the nugget "fresh" can all be derived from corn. To wash down your chicken nuggets with virtually any soft drink in the supermarket is to have some corn with your corn. Since the 1980s virtually all the sodas and most of the fruit drinks sold in the supermarket have been sweetened with high-fructose corn syrup (HFCS) -- after water, corn sweetener is their principal ingredient. Grab a beer for you beverage instead and you'd still be drinking corn, in the form of alcohol fermented from glucose refined from corn. Read the ingredients on the label of any processed food and, provided you know the chemical names it travels under, corn is what you will find. For modified or unmodified starch, for glucose syrup and maltodextrin, for crystalline fructose and ascorbic acid, for lecithin and dextrose, lactic acid and lysine, for maltose and HFCS, for MSG and polyols, for the caramel color and xanthan gum, read: corn. Corn is in the coffee whitener and Cheez Whiz, the frozen yogurt and TV dinner, the canned fruit and ketchup and candies, the soups and snacks and cake mixes, the frosting and candies, the soups and snacks and cake mixes, the frosting and gravy and frozen waffles, the syrups and hot sauces, the mayonnaise and mustard, the hot dogs and the bologna, the margarine and shortening, the salad dressings and the relishes and even the vitamins. (Yes, it's in the Twinkie, too.) There are some forty-five thousand items in the average American supermarket and more than a quarter of them now contain corn. This goes for the nonfood items as well: Everything from the toothpaste and cosmetics to the disposable diapers, trash bags, cleansers, charcoal briquettes, matches, and batteries, right down to the shine on the cover of the magazine that catches your eye by the checkout: corn. Even in Produce on a day when there's ostensibly no corn for sale, you'll nevertheless find plenty of corn: in the vegetable wax that gives the cucumbers their sheen, in the pesticide responsible for the produce's perfection, even in the coating on the cardboard it was shipped in. Indeed, the supermarket itself -- the wallboard and joint compound, the linoleum and fiberglass and adhesives out of which the building itself has been built -- is in no small measure a manifestation of corn.

The first break in the case came on day six. A college student named Beatrice Arnold called the FBI hotline to report she’d sold Suzanne Lombard snacks at the gas station where she worked in Breezewood, Pennsylvania. “The Breezewood tape caused a seismic shift in the investigation and completely scrambled the assumptions of law enforcement. Suzanne Lombard hadn’t been snatched; she had run away. She had somehow traveled three hundred fifty miles from the Virginia shore to the Pennsylvania line without drawing attention to herself. From the surveillance tape, three unassailable facts emerged: First, Suzanne was actively trying to conceal her identity. Second, she was waiting for someone. And third, in Suzanne’s mind at least, that someone was a friend.

The techno-political thriller and the romance novel serve as antidotes to the imagination rather than stimulants to it. For this reason they make for ideal reading in airports and airplanes. They effectively shut down the imagination by doing all its work for it. They leave the spirit or the soul—and ambiguity, for that matter—out of the equation. By shutting down the imagination, genre novels perform a useful service to the anxious air traveler by reducing his or her ability to speculate. For the most part, people on airplanes, and here I include myself, would rather not use their speculative imaginations at all; one consequence of this situation is that great poetry is virtually unreadable during turbulence, when the snack cart has been put away and the seat belts fastened. Enough anxiety is associated with air travel without Rainer Maria Rilke’s Sonnets to Orpheus making it worse.

Everywhere you turn you see signs of its place at the top of the Italian food chain: fresh-pasta shops vending every possible iteration of egg and flour; buzzing bars pairing Spritz and Lambrusco with generous spreads of free meat, cheese, and vegetable snacks; and, above all, osteria after osteria, cozy wine-soaked eating establishments from whose ancient kitchens emanates a moist fragrance of simmered pork and local grapes. Osteria al 15 is a beloved dinner den just inside the centro storico known for its crispy flatbreads puffed up in hot lard, and its classic beef-heavy ragù tossed with corkscrew pasta or spooned on top of béchamel and layered between sheets of lasagne. It's far from refined, but the bargain prices and the boisterous staff make it all go down easily. Trattoria Gianni, down a hairpin alleyway a few blocks from Piazza Maggiore, was once my lunch haunt in Bologna, by virtue of its position next to my Italian-language school. I dream regularly of its bollito misto, a heroic mix of braised brisket, capon, and tongue served with salsa verde, but the dish I'm looking for this time, a thick beef-and-pork joint with plenty of jammy tomato, is a solid middle-of-the-road ragù.

Domenico, my pen pal and the master of ceremonies, emerges from the kitchen in a cobalt suit bearing a plate of bite-sized snacks: ricotta caramel, smoked hake, baby artichoke with shaved bottarga. The first course lands on the table with a wink from Domenico: raw shrimp, raw sheep, and a shower of wild herbs and flowers- an edible landscape of the island. I raise my fork tentatively, expecting the intensity of a mountain flock, but the sheep is amazingly delicate- somehow lighter than the tiny shrimp beside it. The intensity arrives with the next dish, the calf's liver we bought at the market, transformed from a dense purple lobe into an orb of pâté, coated in crushed hazelnuts, surrounded by fruit from the market this morning. The boneless sea anemones come cloaked in crispy semolina and bobbing atop a sticky potato-parsley puree. Bread is fundamental to the island, and S'Apposentu's frequent carb deliveries prove the point: a hulking basket overflowing with half a dozen housemade varieties from thin, crispy breadsticks to a dense sourdough loaf encased in a dark, gently bitter crust. The last savory course, one of Roberto's signature dishes, is the most stunning of all: ravioli stuffed with suckling pig and bathed in a pecorino fondue. This is modernist cooking at its most magnificent: two fundamental flavors of the island (spit-roasted pig and sheep's-milk cheese) cooked down and refined into a few explosive bites. The kind of dish you build a career on.

I couldn’t wipe the smile off my face/ I felt giddy all the way back to the hotel. I giggled. I was happy. Sage leaned back in his seat and studied me, an amused smile on his face. “What?” I asked. He shook his head. “You’re making fun of me,” I said. “I’m not,” Sage assured me. I knew he was telling the truth. His eyes were affectionate. I was his, not just in the past but today and forever, and nothing had ever made me feel more secure. I was about to pull into the hotel when Sage reminded me of the snacks-the whole reason we’d supposedly gone out. I swung a wild U-turn that slammed Sage against his door. “Taking up stunt driving?” he asked. “Can you imagine walking in without the snacks? Rayna would be all over me.” “You don’t think she will be anyway? It’s been a long snack run.” “It hasn’t been that long,” I said. “Has it?” He scrunched his brows. “What are you trying to say?” I giggled again, and we pulled into a gas station market. Sage wrapped his arm around my shoulders and I leaned against his chest as we walked in step into the store; he held my hand as I cruised the tiny aisles; he stood behind me and rubbed my shoulders as we paid. I felt normal. I imagined how things would be after everything was over: after we met the dark lady, after we got the Elixir, after we found my dad. Sage and I could travel the world together: me taking pictures, him painting, always coming back together at the end of the day to share what we’d done and lie in each other’s arms.

At the diner where we went for our snack, there was yet another curious thing that made me think. White people like us would come in and take seats at the counter, but black people would place an order and then stand against the wall. When their food was ready, it would be handed to them in a paper bag and they would take it home or out to their car. My father explained to us that Negroes weren’t allowed to sit at luncheon counters in Washington. It wasn’t against the law exactly, but they didn’t do it because Washington was enough of a Southern city that they just didn’t dare. That seemed strange too and it made me even more reflective. Afterwards, lying awake in the hot hotel room, listening to the restless city, I tried to understand the adult world and could not. I had always thought that once you grew up you could do anything you wanted—stay up all night or eat ice cream straight out of the container. But now, on this one important evening of my life, I had discovered that if you didn’t measure up in some critical way, people might shoot you in the head or make you take your food out to the car. I sat up on one elbow and asked my dad if there were places where Negroes ran lunch counters and made white people stand against the wall. My dad regarded me over the top of a book and said he didn’t think so. I asked him what would happen if a Negro tried to sit at a luncheon counter, even though he wasn’t supposed to. What would they do to him? My dad said he didn’t know and told me I should go to sleep and not worry about such things. I lay down and thought about it for a while and supposed that they would shoot him in the head. Then I rolled over and tried to sleep, but I couldn’t, partly because it was so hot and I was confused and partly because earlier in the evening my brother had told me that he was going to come over to my bed when I was asleep and wipe boogers on my face because I hadn’t given him a bite of my frosted malt at the ball game, and I was frankly unsettled by this prospect, even though he seemed to be sleeping soundly now. The world has changed a lot since those days, of course. Now if you lie awake in a hotel room at night, you don’t hear the city anymore.

Don’t wear all of your luggage Budget airlines keep the fare down by providing the bare minimum. A seat. And that’s it. Anything else, like a bag or a biscuit or a bit of dignity, is going to cost you extra. That’s why the canny travellers wear layer upon layer of clothing and stuff their pockets with phone chargers, shoes, iPads, bottled water, crushed up bags of McDonald’s and other snacks, and then sew their jewels and valuables into the hems of their coats. Okay, maybe I made that last one up, but it’s a fine line between wearing a few extra items to save on luggage costs and looking like you’re escaping a fascist regime.

Behind the counters, women in visors work without stopping. It’s a beautiful, holy place. A cafeteria full of people from all over the world who have been displaced in a foreign country, each with a different history. Where did they come from and how far did they travel? Why are they all here? To find the galangal no American supermarket stocks to make the Indonesian curry that their father loves? To buy the rice cakes to celebrate Jesa and honor the anniversary of their loved one’s passing? To satisfy a craving for tteokbokki on a rainy day, moved by a memory of some drunken, late-night snack under a pojangmacha tent in Myeong-dong?

lookout for strange bite marks. You don’t want to just be a mobile snack.   4.

Bia Hoi One of the great pleasures of travelling in Vietnam, bia hoi – fresh draught beer – is brewed daily, without additives or preservatives, to be drunk within hours. Incredibly cheap and widely available, bia hoi is said to have been introduced to Hanoi by Czech brewers over 40 years ago. Every town has a bia hoi place, often with a street terrace, offering a very local experience. Park (or attempt to park) your rear on one of the tiny plastic stools and get stuck in. Snacks to eat are often sold too.

To wash down your chicken nuggets with virtually any soft drink in the supermarket is to have some corn with your corn. Since the 1980s virtually all the sodas and most of the fruit drinks sold in the supermarket have been sweetened with high-fructose corn syrup (HFCS) -- after water, corn sweetener is their principal ingredient. Grab a beer for you beverage instead and you'd still be drinking corn, in the form of alcohol fermented from glucose refined from corn. Read the ingredients on the label of any processed food and, provided you know the chemical names it travels under, corn is what you will find. For modified or unmodified starch, for glucose syrup and maltodextrin, for crystalline fructose and ascorbic acid, for lecithin and dextrose, lactic acid and lysine, for maltose and HFCS, for MSG and polyols, for the caramel color and xanthan gum, read: corn. Corn is in the coffee whitener and Cheez Whiz, the frozen yogurt and TV dinner, the canned fruit and ketchup and candies, the soups and snacks and cake mixes, the frosting and candies, the soups and snacks and cake mixes, the frosting and gravy and frozen waffles, the syrups and hot sauces, the mayonnaise and mustard, the hot dogs and the bologna, the margarine and shortening, the salad dressings and the relishes and even the vitamins. (Yes, it's in the Twinkie, too.) There are some forty-five thousand items in the average American supermarket and more than a quarter of them now contain corn. This goes for the nonfood items as well: Everything from the toothpaste and cosmetics to the disposable diapers, trash bags, cleansers, charcoal briquettes, matches, and batteries, right down to the shine on the cover of the magazine that catches your eye by the checkout: corn. Even in Produce on a day when there's ostensibly no corn for sale, you'll nevertheless find plenty of corn: in the vegetable wax that gives the cucumbers their sheen, in the pesticide responsible for the produce's perfection, even in the coating on the cardboard it was shipped in. Indeed, the supermarket itself -- the wallboard and joint compound, the linoleum and fiberglass and adhesives out of which the building itself has been built -- is in no small measure a manifestation of corn.

Once a plane crashed somewhere in the mountains, only a monkey who was traveling in the plane was left alive. Fortunately the monkey was intelligent enough to understand English and reply. The officials went to see the monkey in the hospital and had a talk with the monkey. Officer: “When the plane took off what were the travelers doing?” Monkey: “Tying their belts” Officer: “What were the air hostesses doing?” Monkey: “Saying Hello! Good morning!” Officer: “What were the pilots doing?” Monkey: “Checking the system” Officer: “What were you doing?” Monkey: “Looking for my people” Officer: “After 10 minutes what were the travelers doing?” Monkey: “Having beverages and snacks” Officer: “What were the air hostesses doing?” Monkey: “Serving the travelers” Officer: “What were the Pilots doing?” Monkey: “Handling the steering” Officer: “What were you doing?” Monkey: “Eating & throwing” Officer: “After 30 minutes what were the travelers doing?” Monkey: “Some were sleeping and some were reading” Officer: “What were the air hostesses ?” Monkey: “Make up” Officer: “What were the pilots doing?” Monkey: “Handling the steering” Officer: “What were you doing?” Monkey: “Nothing” Officer: “Just before plane crash what were the travelers doing?” Monkey: “All were sleeping” Officer: “What were the air hostesses doing?” Monkey: “Kissing the pilots” Officer: “What were the pilots doing?” Monkey: “Responding” Officer: “What were you doing?” Monkey: “Handling the steering !!!

What to remove? Dairy. From cows, goats, and sheep (including butter). Grains. For the more intensive version of this 30-day diet, eliminate all grains. This is important for those with digestive or autoimmune conditions. If this feels undoable for a full month, add in a small serving a day of gluten-free grains like white rice or quinoa. If that still feels undoable, consider a whole-foods diet rich in vegetables that is strictly gluten- and dairy-free. Legumes. Beans of all kinds (soy, black, kidney, pinto, etc.), lentils, and peanuts. Green peas and snap peas are okay. Sweeteners, real or artificial. Sugar, high-fructose corn syrup, maple syrup, honey, agave, Splenda, Equal, NutraSweet, xylitol, stevia, etc. Processed or refined snack foods. Sodas and diet sodas. Alcohol in any form. White potatoes. Premade sauces and seasonings. How to avoid common pitfalls: Prepare well beforehand. Choose a time frame during which you will have limited or reduced travel, and that doesn’t include holidays or special occasions. Study the list of foods allowed on the diet and make a shopping list. Remove the foods from your pantry or refrigerator that aren’t allowed on the diet, if that makes it easier. Engage the whole family to try this together, or find a friend to join you. Success happens in community. Set up a calendar to mark your progress. Print out a free 30-day online calendar, tape it to the refrigerator door, and mark off each day. Pack snacks with you, pack your lunch, call ahead to restaurants to check their menu (or check online). Get enough vegetables and fats. If you feel jittery or lose too much weight, increase your carbohydrates (starchy vegetables like yams, taro, sweet potatoes). Don’t misread withdrawal-type symptoms as the diet “not working.” These symptoms usually resolve within a week’s time. Personalize it. Start with the basics above and: * If you’re having trouble with autoimmune conditions, eliminate eggs, too. * If you’re prone to weight gain, eat less meat and heavier foods (ex: stews, chili), more vegetables and raw foods. * If you’re prone to weight loss or having trouble gaining weight, eat more meats and heavier foods (ex: stews, chili), less raw foods like salads. * If you’re generally healthy and wanting a boost in energy, try short-term fasts of 12–16 hours. Due to the circadian rhythm of the digestive tract, skipping dinner is best (as opposed to skipping breakfast). Try this 1–2 times a week. (This fast also means no supplements or beverages other than tea or water during the fasting time.)

for the rest of the night. Other than to refuel with holiday leftovers. “Would you still love me if I told you I didn’t know what tasted better, Christmas leftovers or you?” Jana cocked her eyebrow with a sexy smile on her face. Damn, she was beautiful. “No but I will be mad unless you do some very thorough research and come up with a satisfying answer…” I grinned. This Christmas was unlike any of the others Jana and I had spent together. This time we had two little boys, a bigger family and we’d faced our biggest threat yet and come out on top. “If it’s for the sake of research, consider me in babe.” And I spent the rest of the night doing science. Between the gorgeous legs of my beautiful wife. I was pretty sure in that moment, life for the Reckless Bastard’s couldn’t get any better. Merry friggin’ Christmas to us! * * * * If you think the Reckless Bastards are spicy bad boys, they’re nothing compared to the steam in my next series Reckless MC Opey, TX Chapter where Gunnar and Maisie move to Texas! There’s also a sneak peek on the next page.   Don’t wait — grab your copy today!  Copyright © 2019 KB Winters and BookBoyfriends Publishing Inc Published By: BookBoyfriends Publishing Inc Chapter One Gunnar “We’re gonna be cowboys!” Maisie had been singing that song since we got on the interstate and left Nevada and the only family we’d had in the world behind. For good. Cross was my oldest friend, and I’d miss him the most, even though I knew we’d never lose touch. I’d miss Jag too, even Golden Boy and Max. The prospects were cool, but I had no attachment to them. Though I gave him a lot of shit, I knew I’d even miss Stitch. A little. It didn’t matter that the last year had been filled with more shit than gold, or that I was leaving Vegas in the dust, we were all closer for the hell we’d been through. But still, I was leaving. Maisie and I’d been on the road for a couple of days. Traveling with a small child took a long damn time. Between bathroom breaks and snack times we’d be lucky to make it to Opey by the end of the month. Lucky for me, Maisie had her mind set on us becoming cowboys, complete with ten gallon hats, spurs and chaps, so she hadn’t shed one tear, yet. It wasn’t something I’d been hoping for but I was waiting patiently for reality to sink in and the uncontrollable sobs that had a way of breaking a grown man’s heart. “You’re not a boy,” I told her and smiled through the rear view mirror. “Hard to be a cowboy if you’re not even a boy.” Maisie grinned, a full row of bright white baby teeth shining back at me right along with sapphire blue eyes and hair so black it looked to be painted on with ink. “I’m gonna be a cowgirl then! A cowgirl!” She went on and on for what felt like forever, in only the way that a four year old could, about all the cool cowgirl stuff she’d have. “Boots and a pony too!” “A pony? You can’t even tie your shoes or clean up your toys and you want a pony?” She nodded in that exaggerated way little kids did. “I’ll learn,” she said with the certainty of a know it all teenager, a thought that terrified the hell out of me. “You’ll help me, Gunny!” Her words brought a smile to my face even though I hated that fucking nickname she’d picked up from a woman I refused to think about ever again. I’d help Maisie because that’s what family did. Hell, she was the reason I’d uprooted my entire fucking life and headed to the great unknown wilds of Texas. To give Maisie a normal life or as close to normal as I was capable of giving her. “I’ll always help you, Squirt.” “I know. Love you Gunny!” “Love you too, Cowgirl.” I winked in the mirror and her face lit up with happiness. It was the pure joy on her face, putting a bloom in her cheeks that convinced me this was the right thing to do. I didn’t want to move to Texas, and I didn’t want to live on a goddamn ranch, but that was my future. The property was already bought and paid for with my name

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You know when they tell you life’s not fair? Well, I don’t know who ‘they’ are, but I’m guessing they were probably referring to a mission like this. I mean, after all I’ve been through—which includes traveling to the Underworld, arguing with an evil Djinn, destroying another Orb of Oblivion, almost being a spider snack, watching the soul of my best friend vanish into thin air, and finding my long-lost teammate—now I’m destined to be dog kibble? Yep, life’s definitely not fair. Especially when it’s about to end in the messiest way possible. That’s because, at the moment, I’m standing face-to-snout, or should I say ‘snouts,’ with a giant, three-headed dog who looks hungrier than Dog-Gone at an all-you-can-eat chicken buffet. And to make matters worse, this particular dog looks like a cross between a Rottweiler and a pack of Timber Wolves—in triplicate! It has jet-black fur, six orange eyes, and lots of really, really sharp teeth. As I look from vicious head to vicious head, two thoughts come to mind. One, they must go through a ton of chew toys around here. And

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