Stack Season Quotes

Mom, how do you know if the guy is the guy?” You mean if he’ll be a good husband?” She pauses, then says “The ticket is for the man to love the woman more than she loves him.” Shouldn’t it be equal?” Mom cackles. “It can never be equal.” But what if the woman loves the man more?” A life of hell awaits her. As women, the deck is stacked against us because time is our enemy. We age, while men season. And trust me, there are plenty of women out there looking for a man, and they don’t mind staking a claim on somebody else’s husband, no matter how old, creaky, and deaf they are.

I wait all year for the colder seasons, just so that when I wear my Hogwarts scarf it's functional as well as fashionable.

At its heart, a dream is a door. Sometimes there is nothing behind the door, only the stacked faces of strangers. Sometimes the door holds row upon row of indignities plucked and preserved like fruit out of season. And sometimes the door is a piece of yourself that has been exiled and severed for reasons you have been made to forget, and it is only in dream that it dares to show itself.

MY THOUGHTS ARE stacked like a deck of cards and I have to continually shuffle the top one to the back of the pile.

I hope you gaze at cloud art galleries against azure summer skies and pause to gasp at rainbows and watch butterflies fly by; I hope wildflowers make you happy and sad songs make you cry and old books stacked in dusty nooks are gems you can't pass by; I hope burnt toast mornings are little things you handle with a smile and midnight talks and starlit walks keep you up once in awhile; I hope laundry warm from the dryer brings a sigh of contentment and front porch swings on cool evenings offer rest when you are spent; I hope your life is light in sorrow and heavy with laughter and you greet each season of your life like a new favorite chapter; I hope you honor every soul you meet and always go that extra mile and when you think of me, my love, I hope it's with a smile.

I USED TO LOVE this season. The wood stacked by the door, the tang of its sap still speaking of forest. The hay made, all golden in the low afternoon light. The rumble of the apples tumbling into the cellar bins. Smells and sights and sounds that said this year it would be all right: there’d be food and warmth for the babies by the time the snows came.

THOSE BORN UNDER Pacific Northwest skies are like daffodils: they can achieve beauty only after a long, cold sulk in the rain. Henry, our mother, and I were Pacific Northwest babies. At the first patter of raindrops on the roof, a comfortable melancholy settled over the house. The three of us spent dark, wet days wrapped in old quilts, sitting and sighing at the watery sky. Viviane, with her acute gift for smell, could close her eyes and know the season just by the smell of the rain. Summer rain smelled like newly clipped grass, like mouths stained red with berry juice — blueberries, raspberries, blackberries. It smelled like late nights spent pointing constellations out from their starry guises, freshly washed laundry drying outside on the line, like barbecues and stolen kisses in a 1932 Ford Coupe. The first of the many autumn rains smelled smoky, like a doused campsite fire, as if the ground itself had been aflame during those hot summer months. It smelled like burnt piles of collected leaves, the cough of a newly revived chimney, roasted chestnuts, the scent of a man’s hands after hours spent in a woodshop. Fall rain was not Viviane’s favorite. Rain in the winter smelled simply like ice, the cold air burning the tips of ears, cheeks, and eyelashes. Winter rain was for hiding in quilts and blankets, for tying woolen scarves around noses and mouths — the moisture of rasping breaths stinging chapped lips. The first bout of warm spring rain caused normally respectable women to pull off their stockings and run through muddy puddles alongside their children. Viviane was convinced it was due to the way the rain smelled: like the earth, tulip bulbs, and dahlia roots. It smelled like the mud along a riverbed, like if she opened her mouth wide enough, she could taste the minerals in the air. Viviane could feel the heat of the rain against her fingers when she pressed her hand to the ground after a storm. But in 1959, the year Henry and I turned fifteen, those warm spring rains never arrived. March came and went without a single drop falling from the sky. The air that month smelled dry and flat. Viviane would wake up in the morning unsure of where she was or what she should be doing. Did the wash need to be hung on the line? Was there firewood to be brought in from the woodshed and stacked on the back porch? Even nature seemed confused. When the rains didn’t appear, the daffodil bulbs dried to dust in their beds of mulch and soil. The trees remained leafless, and the squirrels, without acorns to feed on and with nests to build, ran in confused circles below the bare limbs. The only person who seemed unfazed by the disappearance of the rain was my grandmother. Emilienne was not a Pacific Northwest baby nor a daffodil. Emilienne was more like a petunia. She needed the water but could do without the puddles and wet feet. She didn’t have any desire to ponder the gray skies. She found all the rain to be a bit of an inconvenience, to be honest.

If the aliens do show up, I hope they’ll see people they want to save. Friends and magnificent sluts, smashing the walls of the prisons and burning all the money, running around with signs that declare our liberation. Our hands up in the air and then down again, like some people in love. Our hands taking from two stacks of paper, “Nowhere better than this place” and “Somewhere better than this place.” Just a small part of the relentlessness of people in love, finding ways to make pleasure through all time. With losses that are shared and that no one else knows. I guess that’s what the story is. A story of bodies that are different, of people who fuck up and make each other happy and then die. Where everything is impossible and so we try to make it real. Where it’s spring, and the season of ice has passed.

These are the stones that become diamonds, the plans that don’t pan out but become something else, something better. Eventually they stack up and form a season—a season just like this one—and then before you know it those seasons pile up to become a life, and one worth remembering.

There is a sign above the door in the shape of a door key, on it the words KEYS CUT. There’ll be a high smell of creosote, oil, paraffin, lawn treatment stuff. There’ll be brushheads with handles, brushheads without handles, handles by themselves, for sale. What else? Rakes, spades, forks, a garden roller, a wall of stepladders, a tin bath full of bags of compost. Calor gas bottles, saucepans, frying pans, mopheads, charcoal, folding stools made of wood, a plastic bucket of plungers, stacked packs of sandpaper, sacks of sand in a wheelbarrow, metal doormats, axes, hammers, a camping stove or two, hessian carpet mats, stuff for curtains, stuff for curtain rails, stuff for screwing curtain rails to walls and pelmets, pliers, screwdrivers, bulbs, lamps, pails, pegs, laundry baskets. Saws, of all sizes. EVERYTHING FOR THE HOME.

You outdid yourself,” I said, popping a seasoned slice of radish into my mouth. A pinch of salt hit my tongue. Curried vegetables in muted hues of green and orange were piled high in a bowl. Spicy dhal with a swirl of paprika-induced red glistening on the surface simmered in a pot next to a platter of saffron-infused yellow rice. On the granite countertop, crispy papad with hot spots of fennel were stacked on a metal dish beside an open container of creamy raita with bright pieces of mint leaves.

So much we once coveted. So much That would have saved us, but lived, Instead, its own quick span, returning To uselessness with the mute acquiescence Of shed skin. It watches us watch it: Our faulty eyes, our telltale heat, hearts Ticking through our shirts. We’re here To titter at gimcracks, the naïve tools, The replicas of replicas stacked like bricks. There’s green money, and oil in drums. Pots of honey pilfered from a tomb. Books Recounting the wars, maps of fizzled stars. In the south wing, there’s a small room Where a living man sits on display. Ask, And he’ll describe the old beliefs. If you Laugh, he’ll lower his head to his hands And sigh. When he dies, they’ll replace him With a video looping on ad infinitum. Special installations come and go. “Love” Was up for a season, followed by “Illness,” Concepts difficult to grasp. The last thing you see (After a mirror—someone’s idea of a joke?) Is an image of an old planet taken from space. Outside, vendors hawk t-shirts, three for eight.

Zach, it doesn't matter which talking heads the Republicrats put up as their candidates. Either way you're voting to maintain the status quo. Is that what you want?" "Ummm...." "Are you pro-choice?" "Sure, I guess." Abortion's not something a gay man has to think about often. "And you must be in favour of allowing gays to marry?" "Of course." But I'd have to be dating someone first, right? "And you believe in the decriminalization of marijuana?" "I suppose." There was no way i was going to to argue with a man who sold bongs for a living on that one. "Don't you think you should be able to vote against our out-of-control welfare state without having to vote against those basic rights? Basic rights which should be protected by our constitution?" "Well-" "Have you even read the constitution, Zach?" "I don't think so," I admitted in surprise. He shook his head at me. "Neither has the president, Zach. Think about that." He left a stack of pamphlets on the counter and headed for Ruby's. It was going to be a long campaign season.

Bodies like this give sexual desire its meaning! It’s for this that penises rise like drawbridges and vaginas become engorged with blood! It’s for this that people throw snot-nosed kids into ravines, cross raging rivers, or ice-pick up the wrong side of frozen waterfalls! It’s for this that politicians undo their flies in election season, porn magazines with their pages stuck together are found stacked in church basements, people chop off body parts and mail them to ex-lovers, risk hair on palms, stolen wallets, planes flying into buildings, and lice that hop like chess figurines on a board whose players are ever changing.

Coley and I had to separate to get around a girl who was mostly eclipsed by the size of the power she was carrying some sort of project about World War II—a picture of Hitler doing his mustachioed Sieg heil, a gaunt concentration camp victim, a couple of American soldiers smoking cigarettes and scowling at the camera, the captions beneath each photo in glitter-bubble letters. If this had been the movie version of my life, I knew, somebody who did teenage stuff well, some director, would have lingered on that poster and maybe even have swelled some poignant music, out is in slow motion as the hallway continued on at regular speed around us, backlit the three of us—Coley and the poster board chick and me—and in doing so tried to make some statement about teenage frivolity and prom season as it stacked up against something authentic and horrible like war. But if renting all those movies had taught me anything more than how to lose myself in them, it was that you only actually have perfectly profound little moments like that in real life if you recognize them yourself, do all the fancy shot work and editing in your head, usually in the very seconds that whatever is happening is happening. And even if you do manage to do so, just about never does anyone else you’re with at the time experience that exact same kind of moment, and it’s impossible to explain as it’s happening, and then the moment is over.

Coley and I had to separate to get around a girl who was mostly eclipsed by the size of the poster she was carrying, some sort of project about World War Two—a picture of Hitler doing his mustachioed Sieg heil, a gaunt concentration-camp victim, a couple of American soldiers smoking cigarettes and scowling at the camera, the captions beneath each photo in glitter-bubble letters. If this had been the movie version of my life, I knew, somebody who did teenage stuff well, some director, would have lingered on that poster and maybe even have swelled some sort of poignant music, put us in slow motion as the hallway continued on at regular speed around us, backlit the three of us—Coley and the posterboard chick and me—and in doing so tried to make some statement about teenage frivolity and prom season as it stacked up against something authentic and horrible like war. But if renting all those movies had taught me anything more than how to lose myself in them, it was that you only actually have perfectly profound little moments like that in real life if you recognize them yourself, do all the fancy shot work and editing in your head, usually in the very seconds that whatever is happening is happening. And even if you do manage to do so, just about never does anyone else you’re with at the time experience that exact same kind of moment, and it’s impossible to explain it as it’s happening, and then the moment is over.

And indeed at the hotel where I was to meet Saint-Loup and his friends the beginning of the festive season was attracting a great many people from near and far; as I hastened across the courtyard with its glimpses of glowing kitchens in which chickens were turning on spits, pigs were roasting, and lobsters were being flung alive into what the landlord called the ‘everlasting fire’, I discovered an influx of new arrivals (worthy of some Census of the People at Bethlehem such as the Old Flemish Masters painted), gathering there in groups, asking the landlord or one of his staff (who, if they did not like the look of them; would recommend accommodation elsewhere in the town) for board and lodging, while a kitchen-boy passed by holding a struggling fowl by its neck. Similarly, in the big dining-room, which I had passed through on my first day here on my way to the small room where my friend awaited me, one was again reminded of some Biblical feast, portrayed with the naïvety of former times and with Flemish exaggeration, because of the quantity of fish, chickens, grouse, woodcock, pigeons, brought in garnished and piping hot by breathless waiters who slid along the floor in their haste to set them down on the huge sideboard where they were carved immediately, but where – for many of the diners were finishing their meal as I arrived – they piled up untouched; it was as if their profusion and the haste of those who carried them in were prompted far less by the demands of those eating than by respect for the sacred text, scrupulously followed to the letter but naïvely illustrated by real details taken from local custom, and by a concern, both aesthetic and devotional, to make visible the splendour of the feast through the profusion of its victuals and the bustling attentiveness of those who served it. One of them stood lost in thought by a sideboard at the end of the room; and in order to find out from him, who alone appeared calm enough to give me an answer, where our table had been laid, I made my way forward through the various chafing-dishes that had been lit to keep warm the plates of latecomers (which did not prevent the desserts, in the centre of the room, from being displayed in the hands of a huge mannikin, sometimes supported on the wings of a duck, apparently made of crystal but actually of ice, carved each day with a hot iron by a sculptor-cook, in a truly Flemish manner), and, at the risk of being knocked down by the other waiters, went straight towards the calm one in whom I seemed to recognize a character traditionally present in these sacred subjects, since he reproduced with scrupulous accuracy the snub-nosed features, simple and badly drawn, and the dreamy expression of such a figure, already dimly aware of the miracle of a divine presence which the others have not yet begun to suspect. In addition, and doubtless in view of the approaching festive season, the tableau was reinforced by a celestial element recruited entirely from a personnel of cherubim and seraphim. A young angel musician, his fair hair framing a fourteen-year-old face, was not playing any instrument, it is true, but stood dreaming in front of a gong or a stack of plates, while less infantile angels were dancing attendance through the boundless expanse of the room, beating the air with the ceaseless flutter of the napkins, which hung from their bodies like the wings in primitive paintings, with pointed ends. Taking flight from these ill-defined regions, screened by a curtain of palms, from which the angelic waiters looked, from a distance, as if they had descended from the empyrean, I squeezed my way through to the small dining-room and to Saint-Loup’s table.

I also hope at some point you tear down that wall around yourself and actually let the woman love you as she obviously does,” Lucien added as he turned his back and began to stack the papers on his desk.

Sit down, Skip. I’m not finished.” Mulcahy stood up, brandishing the stack of columns. “You know what makes me sad? You’re such a damn good writer, too good to be turning out shit like this. Something’s happened the last few months. You’ve been slipping away. I think you’re sick.” Wiley winced. “Sick?

He found Granny on the porch, asleep. Her chin sat on her chest, rising and falling with her breath. He gathered her up in his arms, light as a girl, and carried her inside to her room. He covered her in her old handed-down quilt. The outer layers were burnished to a luster over decades of sleeping flesh, the inner batting composed of older blankets still. He tucked it under her feet, her elbows and shoulders, and went out into the den and opened the door of the wood stove. A mouth of red coals. He added two lengths of the seasoned white oak they kept stacked on the porch, hot-burning wood for cold nights, and stoked it to a fury before stepping outside.

The Quiche Lorraine Pie Shell: You can mix up your favorite piecrust recipe and line a 10-inch pie plate. Or…you can buy frozen shells at the grocery store. (If you decide to go the grocery store frozen pie shell route, buy 9-inch deep-dish pie shells.)   Hannah’s 1stNote: There’s no need to feel guilty if you choose to use the frozen pie shells. They’re good and it’s a real time saver. I happen to know that Edna Ferguson, the head cook at Jordan High, has been known to remove frozen pie shells from their telltale disposable pans and put them in her own pie tins to bake! (Sorry Edna—I just had to tell them.) Stack your pie shells in the refrigerator, or leave them in the freezer until two hours before you’re ready to use them.   Prepare your piecrust by separating one egg. Throw away the white and whip up the yolk with a fork. Brush the bottom and inside of your piecrust. Prick it all over with a fork and bake it in a 350 F. degree oven for 5 minutes. Take it out and let it cool on a wire rack or a cold stovetop while you mix up the custard. If “bubbles” have formed in the crust, immediately prick them with a fork to let out the steam. The Quiche Lorraine Custard: 5 eggs 1½ cups heavy whipping cream *** Hannah’s 2ndNote: You can do this by hand with a whisk, or use an electric mixer, your choice.   Combine the eggs with the cream and whisk them (or beat them with an electric mixer) until they’re a uniform color. When they’re thoroughly mixed, pour them into a pitcher and set it in the refrigerator until you’re ready to assemble the rest of your quiche. You may notice that you’re not adding any salt, pepper, or other seasoning at this point. You’ll do that when you assemble the quiche.   Hannah’s 3rdNote: You can mix up the custard ahead of time and store it in the refrigerator for up to 24 hours. When you’re ready to assemble your quiches, all you have to do is whisk it smooth and pour it out from the pitcher. The Quiche Lorraine Filling: 2 cups grated Gruyere cheese (approximately 7 ounces)*** 1 cup diced, well-cooked and drained bacon ½ teaspoon salt ½ teaspoon freshly ground black pepper ¼ teaspoon ground cayenne pepper (optional—use if you like it a bit spicy) ¼ teaspoon ground nutmeg (freshly grated is best, of course)   Sprinkle the grated cheese in the bottom of your cooled pie shell.   Spread the cup of diced bacon on top of the cheese.   Sprinkle on the salt, and grind the pepper over the top of the bacon.   Sprinkle on the cayenne pepper (if you decided to use it).   Grate the nutmeg over the top. Put a drip pan under your pie plate. (I line a jellyroll pan with foil and use that.) This will catch any spills that might occur when you fill your quiche with the custard mixture.   Take your custard mixture out of the refrigerator and give it a good whisk. Then pour it over the top of your Quiche Lorraine, filling it about half way.   Open your oven, pull out the rack, and set your pie plate and drip pan on it. Pour in more custard mixture, stopping a quarter-inch short of the rim. Carefully push in the rack, and shut the oven door.   Bake your Quiche Lorraine at 350 degrees F., for 60 minutes, or until the top is nicely browned and a knife inserted one-inch from the center comes out clean.   Let your quiche cool for 15 to 30 minutes on a cold stovetop or a wire rack, and then cut and serve to rave reviews.   This quiche is good warm, but it’s also good at room temperature. (I’ve even eaten it straight out of the refrigerator for breakfast!)

on the island where the drunken and brokenhearted typically washed ashore after a night of debauchery. A red-faced Swede at Le Select claimed to have bought Spider a Heineken that very morning. Someone else said he saw him stalking the beach at Colombier, and there was a report, never confirmed, of an inconsolable creature baying at the moon in the wilds of Toiny. The gendarmes faithfully followed each lead. Then they scoured the island from north to south, stem to stern, all to no avail. A few minutes after sundown, Reginald Ogilvy informed the crew of the Aurora that Spider Barnes had vanished and that a suitable replacement would have to be found in short order. The crew fanned out across the island, from the waterside eateries of Gustavia to the beach shacks of the Grand Cul-de-Sac. And by nine that evening, in the unlikeliest of places, they had found their man. He had arrived on the island at the height of hurricane season and settled into the clapboard cottage at the far end of the beach at Lorient. He had no possessions other than a canvas duffel bag, a stack of well-read books, a shortwave radio, and a rattletrap motor scooter that he’d acquired in Gustavia for a few grimy banknotes and a smile. The books were thick, weighty, and learned; the radio was of a quality

These are the stones that become diamonds, the plans that don’t pan out but become something else, something better. Eventually they stack up and form a season—a season just like this one—and then before you know it those seasons pile up to become a life, and one worth remembering. I

Four & Twenty is a seasonal bakeshop- it is Brooklyn, after all, where seasonal, local, and sustainable are the altars at which all foodies worship. The sisters aren't opposed to experimenting with off-season or foraged ingredients but prefer following the popular credo that just so happened to also be their grandma's philosophy: "It just feels better," Emily explains. "Local is so much better and tastier." While they constantly develop new recipes- honey rosemary shoofly, chocolate bourbon mint, strawberry kefir lime- there is one fan favorite that the Elsens make year round: the salted caramel apple pie. In a show of romanticism, Andrew and I decided to split a slice. Apple pie takes many forms: chunky fruit or dainty slices, oozing with juices, laden with spices, crumbly tops, and moist middles. Without even taking a bite, I knew this was going to be special. The thinly sliced apple rings- visible from the side but obscured from above by thick, sugar-dusted latticework- were densely stacked. Along with a commitment to seasonal fruit and local ingredients, the sisters are hell-bent on having an all-butter crust. "A good crust is a mark of someone who's paid a lot of attention and who cares about what they're making," Emily insists. They don't use Crisco or lard, no margarine or hot oil- just pure butter with a titch of apple cider vinegar to add a little tang, tenderness, and the right flake. Andrew let me take the first bite. The pie had a perfect amount of give. It was soft and juicy, but not soggy (the downfall of promising slices in lesser hands). Neither sweet nor tart, the salted caramel enrobed the fruit and added a note of savoriness. As promised, the crust was killer.

The establishment was almost empty on the humid afternoon of July 26 when Tom Hamburger, a reporter for The Washington Post, settled into a quiet corner. One of the more seasoned members of a distinct Washington breed, investigative reporters who specialize in digging through thick stacks of campaign finance reports and finding sources privy to backstage maneuvers, Hamburger had worked at the Los Angeles Times and The Wall Street Journal, where he toiled alongside Glenn Simpson before the latter’s departure from the news business to found Fusion GPS.

Miss Elton, who found the conversation increasingly distressing, got up, murmured a quick good night . . . and went to her room. During the bellicose talk in the lounge, the ghosts of Frank Durrant, Madeleine, Arvid and Mr. Sorenius seemed to be slipping further and further away with their own receding world. And what was one offered in exchange for this world of the dead? A future in which all signposts pointed to war and the ruin of all those useless little things which made life worth living. And then, as if provoked by the contrast of the speeches and ideas to which she had just been listening, a flood of images, each of them a small part of her life at Ashleigh Place, swept through her mind with an overwhelming suddenness—a walk on a windy autumn afternoon to the farm with a message about eggs, cartloads of logs coming before Christmas to be stacked in the stables, the remodelling of the rose-garden, with Mrs. Durrant setting the new labels in their places, two swans which spent a season on the little River Mene at the foot of the western slope, and the sudden appearance of a kingfisher by those fitful waters, the endless cooing of wood-pigeons in the trees round the house, the catch whistled by the baker's boy as he jumped out of his bright little van, the tick of the huge grandfather clock in the darkest corner of the hall, the pattern of the old-fashioned tiles in the bathroom which she had used, cockchafers beating against the windows on hot summer nights, the scent of the tobacco plants in the round bed near the drawing-room, an expedition to the woods on a grey day to cut mistletoe. . . .

Ger,” he said. “My cousin Ger. Yours too by adoption. Remember him? The one you have yet to meet.” “What about him?” “Pay attention. I said I can get him to beta read for you.” “What? Why?” “Why not? He’s got plenty of practice. His little sister, Bonnie, forces him to beta read all her namby pamby stuff. We can slip your draft into the stack and see what he has to say. Be warned though. He makes Bonnie cry.” “Does he?” “Uh-huh. He’s like Pa in that regard. They expect perfection everywhere and they can’t lie their way out of a paper bag when they encounter imperfection. So, won’t be great for your morale or anything, but your draft will get pounded into shape.

As Tomiko and I sank to our knees on floor pillows, her mother filled our sake cups with an amber-green liquid. Called toso, it was a traditional New Year's elixir made from sweet rice wine seasoned with a Chinese herbal-medicine mixture called tososan. Meant to ward off the evil spirits, the drink was honeyed, warm, and laced with cinnamon and peppery sansho. To display the contents of the lacquer boxes, Tomiko's mother had arranged the various layers in the center of the table. The top layer always contains the traditional sweet dishes and hors d'oeuvres, while the second layer holds steamed, boiled, and vinegared offerings. The third box consists of foods that have been grilled or fried. Since not everything fit into the lacquer boxes, Tomiko's mother had placed a long rectangular dish at everyone's place holding three different nibbles. The first one was a small bowl of herring eggs to represent fertility. Waxy yellow in color, they had a plastic pop and mild saline flavor. Next came a miniature stack of sugar- and soy-braised burdock root cut like penne pasta and tossed with a rich nutty cream made from pounded sesame seeds. Called tataki gobo (pounded burdock root), the dish is so named because the gobo (root) symbolizes the hope for a stable, deeply rooted life, while the homonym for tataki (pounded) also means "joy aplenty." The third item consisted of a tiny clump of intensely flavored soy-caramelized sardines that tasted like ocean candy. Called tazukuri, meaning "paddy-tilling," the sticky fish symbolized hopes for a good harvest, since in ancient times, farmers used chopped sardines along with ash for fertilizer.

You not losing either of them. Quasim just being fucking dramatic. That nigga owe me like ten stacks because I won a bet… his ass better not die.

Simon sits up straighter, getting ready to go for the kill. “You’re coming into the NHL as the first woman to play a regular season game with a team. How do you think you’re going to stack up against the men in the league? Do you think you’ll get minutes, or just spend time riding the bench?” My fingers curl around the lip of the table and my eye twitches. Hudson stiffens beside me, and the grin he was wearing disappears from his face.

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