Toast To New Beginnings Quotes

I raise a plastic glass. “To family.” “And Faerieland,” says Taryn, raising hers. “And pizza,” says Oak. “And stories,” says Heather. “And new beginnings,” says Vivi. Cardan smiles, his gaze on me. “And scheming great schemes.” To family and Faerieland and pizza and stories and new beginnings and scheming great schemes. I can toast to that.

To family and Faerieland and pizza and stories and new beginnings and scheming great schemes. I can toast to that.

When you get older, you notice your sheets are dirty. Sometimes, you do something about it. And sometimes, you read the front page of the newspaper and sometimes you floss and sometimes you stop biting your nails and sometimes you meet a friend for lunch. You still crave lemonade, but the taste doesn’t satisfy you as much as it used to. You still crave summer, but sometimes you mean summer, five years ago. You remember your umbrella, you check up on people to see if they got home, you leave places early to go home and make toast. You stand by the toaster in your underwear and a big t-shirt, wondering if you should just turn in or watch one more hour of television. You laugh at different things. You stop laughing at other things. You think about old loves almost like they are in a museum. The socks, you notice, aren’t organized into pairs and you mentally make a note of it. You cover your mouth when you sneeze, reaching for the box of tissues you bought, contains aloe. When you get older, you try different shampoos. You find one you like. You try sleeping early and spin class and jogging again. You try a book you almost read but couldn’t finish. You wrap yourself in the blankets of: familiar t-shirts, caffe au lait, dim tv light, texts with old friends or new people you really want to like and love you. You lose contact with friends from college, and only sometimes you think about it. When you do, it feels bad and almost bitter. You lose people, and when other people bring them up, you almost pretend like you know what they are doing. You try to stop touching your face and become invested in things like expensive salads and trying parsnips and saving up for a vacation you really want. You keep a spare pen in a drawer. You look at old pictures of yourself and they feel foreign and misleading. You forget things like: purchasing stamps, buying more butter, putting lotion on your elbows, calling your mother back. You learn things like balance: checkbooks, social life, work life, time to work out and time to enjoy yourself. When you get older, you find yourself more in control. You find your convictions appealing, you find you like your body more, you learn to take things in stride. You begin to crave respect and comfort and adventure, all at the same time. You lay in your bed, fearing death, just like you did. You pull lint off your shirt. You smile less and feel content more. You think about changing and then often, you do.

I raise a plastic glass. 'To family.' 'And Faerieland,' says Taryn, raising hers. 'And pizza,' says Oak. 'And stories,' says Heather. 'And new beginnings,' says Vivi. Cardan smiles, his gaze on me. 'And scheming great schemes.' To family and Faerieland and pizza and stories and new beginnings and scheming great schemes. I can toast to that.

For as long as I’d been dating, I’d had a mental flow chart, a schedule, of how things usually went. Relationships always started with that heady, swoonish period, where the other person is like some new invention that suddenly solves all life’s worst problems, like losing socks in the dryer or toasting bagels without burning the edges. At this phase, which usually lasts about six weeks max, the other person is perfect. But at six weeks and two days, the cracks begin to show; not real structural damage yet, but little things that niggle and nag. Like the way they always assume you’ll pay for your own movie, just because you did once, or how they use the dashboard of their car as an imaginary keyboard at long stoplights. Once, you might have thought this was cute, or endearing. Now, it annoys you, but not enough to change anything. Come week eight, though, the strain is starting to show. This person is, in fact, human, and here’s where most relationships splinter and die. Because either you can stick around and deal with these problems, or ease out gracefully, knowing that at some point in the not-too-distant future, there will emerge another perfect person, who will fix everything, at least for six weeks.

Come on, Gray,” another sailor called. “Just one toast.” Miss Turner raised her eyebrows and leaned into him. “Come on, Mr. Grayson. Just one little toast,” she taunted, in the breathy, seductive voice of a harlot. It was a voice his body knew well, and vital parts of him were quickly forming a response. Siren. “Very well.” He lifted his mug and his voice, all the while staring into her wide, glassy eyes. “To the most beautiful lady in the world, and the only woman in my life.” The little minx caught her breath. Gray relished the tense silence, allowing a broad grin to spread across his face. “To my sister, Isabel.” Her eyes narrowed to slits. The men groaned. “You’re no fun anymore, Gray,” O’Shea grumbled. “No, I’m not. I’ve gone respectable.” He tugged on Miss Turner’s elbow. “And good little governesses need to be in bed.” “Not so fast, if you please.” She jerked away from him and turned to face the assembled crew. “I haven’t made my toast yet. We ladies have our sweethearts too, you know.” Bawdy murmurs chased one another until a ripple of laughter caught them up. Gray stepped back, lifting his own mug to his lips. If the girl was determined to humiliate herself, who was he to stop her? Who was he, indeed? Swaying a little in her boots, she raised her tankard. “To Gervais. My only sweetheart, mon cher petit lapin.” My dear little rabbit? Gray sputtered into his rum. What a fanciful imagination the chit had. “My French painting master,” she continued, slurring her words, “and my tutor in the art of passion.” The men whooped and whistled. Gray plunked his mug on the crate and strode to her side. “All right, Miss Turner. Very amusing. That’s enough joking for one evening.” “Who’s joking?” she asked, lowering her mug to her lips and eyeing him saucily over the rim. “He loved me. Desperately.” “The French do everything desperately,” he muttered, beginning to feel a bit desperate himself. He knew she was spinning naïve schoolgirl tales, but the others didn’t. The mood of the whole group had altered, from one of good-natured merriment to one of lust-tinged anticipation. These were sailors, after all. Lonely, rummed-up, woman-starved, desperate men. And to an innocent girl, they could prove more dangerous than sharks. “He couldn’t have loved you too much, could he?” Gray grabbed her arm again. “He seems to have let you go.” “I suppose he did.” She sniffed, then flashed a coquettish smile at the men. “I suppose that means I need a new sweetheart.” That was it. This little scene was at its end. Gray crouched, grasping his wayward governess around the thighs, and then straightened his legs, tossing her over one shoulder. She let out a shriek, and he felt the dregs of her rum spill down the back of his coat. “Put me down, you brute!” She squirmed and pounded his back with her fists. Gray bound her legs to his chest with one arm and gave her a pat on that well-padded rump with the other. “Well, then,” he announced to the group, forcing a roguish grin, “we’ll be off to bed.” Cheers and coarse laughter followed them as Gray toted his wriggling quarry down the companionway stairs and into the ladies’ cabin. With another light smack to her bum that she probably couldn’t even feel through all those skirts and petticoats, Gray slid her from his shoulder and dropped her on her feet. She wobbled backward, and he caught her arm, reversing her momentum. Now she tripped toward him, flinging her arms around his neck and sagging against his chest. Gray just stood there, arms dangling at his sides. Oh, bloody hell.

Every once in a while at a restaurant, the dish you order looks so good, you don't even know where to begin tackling it. Such are HOME/MADE's scrambles. There are four simple options- my favorite is the smoked salmon, goat cheese, and dill- along with the occasional special or seasonal flavor, and they're served with soft, savory home fries and slabs of grilled walnut bread. Let's break it down: The scramble: Monica, who doesn't even like eggs, created these sublime scrambles with a specific and studied technique. "We whisk the hell out of them," she says, ticking off her methodology on her fingers. "We use cream, not milk. And we keep turning them and turning them until they're fluffy and in one piece, not broken into bits of egg." The toast: While the rave-worthiness of toast usually boils down to the quality of the bread, HOME/MADE takes it a step further. "The flame char is my happiness," the chef explains of her preference for grilling bread instead of toasting it, as 99 percent of restaurants do. That it's walnut bread from Balthazar, one of the city's best French bakeries, doesn't hurt. The home fries, or roasted potatoes as Monica insists on calling them, abiding by chefs' definitions of home fries (small fried chunks of potatoes) versus hash browns (shredded potatoes fried greasy on the griddle) versus roasted potatoes (roasted in the oven instead of fried on the stove top): "My potatoes I've been making for a hundred years," she says with a smile (really, it's been about twenty). The recipe came when she was roasting potatoes early on in her career and thought they were too bland. She didn't want to just keep adding salt so instead she reached for the mustard, which her mom always used on fries. "It just was everything," she says of the tangy, vinegary flavor the French condiment lent to her spuds. Along with the new potatoes, mustard, and herbs de Provence, she uses whole jacket garlic cloves in the roasting pan. It's a simple recipe that's also "a Zen exercise," as the potatoes have to be continuously turned every fifteen minutes to get them hard and crispy on the outside and soft and billowy on the inside.

One function of Christian faith, for instance, is to offer believers a new way to translate their hardships. “Blessed are the poor in spirit,” Jesus says in the Sermon on the Mount, “for theirs is the kingdom of heaven. Blessed are those who mourn, for they will be comforted.” In these beatitudes, spiritual poverty and grief are moved from the “loss” side of the ledger to the “gain” side, enabling those who suffer to view their hardships as blessings. This is the function of religion that sells books and grows churches, Wilber says, because it strengthens the believer’s sense of self, holding out the promise of contentment to anyone who can live by this new translation. In this mode, religion offers hope that the self may be saved. But translation is not the only function of religion. The second function, which Wilber calls transformation, exists not to comfort the self but to dismantle it. “Those who find their life will lose it,” Jesus says later in Matthew’s Gospel, “and those who lose their life for my sake will find it.” The Greek word for “life” in this passage is psyche: the human breath, life, or soul. While Greek has no word for “ego” (a word that did not exist in any language before the early nineteenth century), psyche comes close. The salvation of the psyche begins with its own demise. This function of religion does not sell well, Wilber says, because it does not locate the human problem in the spiritual shortfall of the world. It locates the problem in the spiritual grasping of the self, which is always looking for ways to improve its own position. In popular American usage, Wilber says, “soul” has come to mean little more than “the ego in drag,” and much of what passes for spiritual teaching in this country is about consoling the self, not losing it. Translation is being marketed as transformation, which is why those who try to live on the spiritual equivalent of fast food have to keep going back for more and more. There is no filling a hole that was never designed to be filled, but only to be entered into. Where real transformation is concerned, Wilber says, “the self is not made content; the self is made toast.”4

The traditional hospital practice of excluding parents ignored the importance of attachment relationships as regulators of the child’s emotions, behaviour and physiology. The child’s biological status would be vastly different under the circumstances of parental presence or absence. Her neurochemical output, the electrical activity in her brain’s emotional centres, her heart rate, blood pressure and the serum levels of the various hormones related to stress would all vary significantly. Life is possible only within certain well-defined limits, internal or external. We can no more survive, say, high sugar levels in our bloodstream than we can withstand high levels of radiation emanating from a nuclear explosion. The role of self-regulation, whether emotional or physical, may be likened to that of a thermostat ensuring that the temperature in a home remains constant despite the extremes of weather conditions outside. When the environment becomes too cold, the heating system is switched on. If the air becomes overheated, the air conditioner begins to work. In the animal kingdom, self-regulation is illustrated by the capacity of the warm-blooded creature to exist in a broad range of environments. It can survive more extreme variations of hot and cold without either chilling or overheating than can a coldblooded species. The latter is restricted to a much narrower range of habitats because it does not have the capacity to self-regulate the internal environment. Children and infant animals have virtually no capacity for biological self-regulation; their internal biological states—heart rates, hormone levels, nervous system activity — depend completely on their relationships with caregiving grown-ups. Emotions such as love, fear or anger serve the needs of protecting the self while maintaining essential relationships with parents and other caregivers. Psychological stress is whatever threatens the young creature’s perception of a safe relationship with the adults, because any disruption in the relationship will cause turbulence in the internal milieu. Emotional and social relationships remain important biological influences beyond childhood. “Independent self-regulation may not exist even in adulthood,” Dr. Myron Hofer, then of the Departments of Psychiatry and Neuroscience at Albert Einstein College of Medicine in New York, wrote in 1984. “Social interactions may continue to play an important role in the everyday regulation of internal biologic systems throughout life.” Our biological response to environmental challenge is profoundly influenced by the context and by the set of relationships that connect us with other human beings. As one prominent researcher has expressed it most aptly, “Adaptation does not occur wholly within the individual.” Human beings as a species did not evolve as solitary creatures but as social animals whose survival was contingent on powerful emotional connections with family and tribe. Social and emotional connections are an integral part of our neurological and chemical makeup. We all know this from the daily experience of dramatic physiological shifts in our bodies as we interact with others. “You’ve burnt the toast again,” evokes markedly different bodily responses from us, depending on whether it is shouted in anger or said with a smile. When one considers our evolutionary history and the scientific evidence at hand, it is absurd even to imagine that health and disease could ever be understood in isolation from our psychoemotional networks. “The basic premise is that, like other social animals, human physiologic homeostasis and ultimate health status are influenced not only by the physical environment but also by the social environment.” From such a biopsychosocial perspective, individual biology, psychological functioning and interpersonal and social relationships work together, each influencing the other.

they would sit up long after the children had gone to bed and chew the fat together, catching each other up on their separate days. Even though they’d only met one or two of each other’s colleagues, they both felt as if they knew them all intimately. No detail was spared as they discussed their problems and tried to help each other solve them, commiserating when things went wrong and celebrating their successes. They delighted in hating each other’s enemies and toasting each other’s small victories. They could boast to each other about their triumphs at work in a way they couldn’t and wouldn’t to colleagues and friends. How she still missed that togetherness. Nick would have been able to help her see what she wanted from the new life she had chosen. Their marriage had been a gift.

Rohan turned his attention to the burgeoning table, taking a leisurely survey of the spread, rather like a wolf looking out over a flock of sheep. "Where to begin?" "I cannot fathom how you are not as stout as the Regent." "I stay active," he drawled with a wicked gleam in his eyes. "A toast to you, my darling." "Honestly," she muttered, but, alas, could not resist him as he lifted his glass of now-red wine in her direction. "To new acquaintances," he said. "And outwitting the Grim Reaper once again. And most of all, to young ladies of remarkable courage. I drink to their health." When he cast her a teasing wink full of outlandish charm, Kate did not know if she would throttle him or swoon.

They each contribute at least one dish to their new menu. It's not an extensive list, just a handful of favorites that are not only delicious and filling, but affordable as well. Peter makes the most mouthwatering shucos on heavenly soft long bread buns, buttered and toasted to perfection before being topped with halved hotdogs, guacamole, cabbage, mayonnaise, tomato sauce, chili sauce, and mustard. It's both crispy and soft at the same time, a perfect combination of textures in one's mouth. It's honestly the perfect dish for anyone looking for a quick but hearty meal for lunch. Freddie brings fish and chips to the table. Simple, delectable, but hardly anything to scoff at. He makes sure to use a beer batter to bring out the subtle flavors of the fresh halibut he uses. It's then fried to golden perfection. The fries are lovingly cut and seasoned by hand, optional Cajun spice in a small serving bowl to the side. He never skimps on the portion sizes, either. The fish is massive, and he makes sure to pile fries so high, a few always fall off the expo line. Rina contemplated making a classic pho from scratch, but eventually decided on her and her sister's personal favorite gỏi cuõn--- savory braised pork, massive prawns, soft vermicelli, cucumbers, lettuce, and diced carrots all wrapped up in a pretty rice paper blanket. The way she plates everything makes the dish look like a masterpiece that's too good to eat. Most people do, however, eat it eventually, because it'd be a right shame to waste such an amazing meal. Eden makes her mother's macaroni and cheese. The cheap, boxed shit from grocery stores doesn't even begin to compare. She comes in early to make the macaroni from scratch, rolling and kneading pasta dough with deft hands. The cheese sauce she uses is also made from scratch, generous helpings of butter and cream and sharp cheddar--- a sprinkle of salt and pepper and oregano, too--- melting into one cohesive concoction she then pours over her recently boiled pasta. She makes every bowl to order, placing everything in cute little ramekins they found on sale, popping it into the oven beneath the broiler so that the butter-coated bread crumb topping can turn a beautiful golden brown. With a bit of chopped bacon and fresh green onions sprinkled on top, it's arguably one of the most demanded dishes at The Lunchbox.

She thought she was running the show—that she could sweep in here, toy with me to her amusement, and then walk away without a backward glance. She didn’t have any clue who she was dealing with. Before we brought our glasses down to drink, I added my own contribution. “To new beginnings and to happy endings.” I laced my toast with a heavy dose of innuendo, holding her gaze captive as I said the words. There was a good chance Enzo was going to jump up and rip my throat out for the comment, but I’d needed to show her she couldn’t affect me.

Emergency margarita night? I’ll bring the tequila, you bring the drama. We can toast to new beginnings… or plot elaborate revenge schemes—remember, my husband has plenty of resources and a license to kill (wink emoji). Your choice.

Blessed are they which do hunger and thirst after righteousness: for they shall be filled. —Matthew 5:6 (KJV) Hey, old man.” It was my sister Keri on the line. “I can’t believe you are about to turn forty.” Hearing those words rang hard in my head. How could I be forty? It was time for a reality check. I was passionate about my career. My son Harrison was a wellspring of joy, and six-month-old Mary Katherine had forever changed Corinne’s and my life for the better. Yet, I couldn’t help but think about my shortcomings. Did I reach out to others or was I too self-centered? Was I giving back in proportion to what had been given to me? Was I mindful enough of the teachings of Jesus? Was I His defender? I tortured myself remembering that Dietrich Bonhoeffer and Dr. Martin Luther King Jr. achieved greatness before age forty. How could my life ever measure up to theirs? My big day started with birthday calls, but by lunch I was feeling disappointed. How anticlimactic it seemed. In the afternoon, Corinne suggested we take a drive to a friend’s farm. She led me to a converted barn and swung open the door. “Surprise!” The room was filled with family and friends. Toasts followed. One friend spoke of our work in Africa; another thanked me for helping his parents through a hard financial time; another mentioned my work in the inner city. Small steps, I thought. Tiny acts far from greatness. But wait! Why am I treating forty as a deadline? What better age to begin again to make the world right, to reach out, to give, to defend God’s rightness? Everything old turned new in that moment, and I was on my way. Father, I want to do more than long for a better world. Come with me. Help me make it happen. —Brock Kidd Digging Deeper: Gal 6:9; Eph 2:10

And that is where we leave Pages & Co, reader. But what’s that? Do you feel something strange in the pit of your stomach, like the feeling when you go over the top of a roller coaster? Do you hear the click-clack of a world building itself around you? Can you smell something on the air? Something smoky and sweet, almost like marshmallows toasting on a bonfire? Hold on tight, bookwanderer. For when you are a reader, there is always a new adventure to start. The End. The Beginning.

GOEBBELS AND HITLER had a conference about the Grynzspan agitation. “He decides: Let the demonstrations continue,” Goebbels wrote. “Pull back the police. The Jews should for once feel the anger of the people.” Party leaders called their subordinates, and the Gestapo sent out, by Teletype, rules to guide the rioting throughout Germany that was to be the consequence of Ernst vom Rath’s assassination. It was to be savage but orderly. The burning of synagogues was permitted “only if there is no danger of fires for the neighborhood.” Jewish homes and businesses “may be destroyed but not looted.” And foreigners “may not be molested even if they are Jews.” It began at 1:00 in the morning on November 10, 1938. Otto Tolischus reported on it for The New York Times. “There was scarcely a Jewish shop, cafe, office or synagogue that was not either wrecked, burned severely, or destroyed,” he said. “Before synagogues, demonstrators stood with prayer books from which they tore leaves.” The wealthy synagogue on Fasanenstrasse “was a furnace.” Twenty-five thousand people were sent as hostages to concentration camps. It was called Kristallnacht, Crystal Night, because it happened at night and a lot of plate glass was broken, and because the word “crystal” simultaneously distracted from, and raised a toast to, the ferociousness of the rioting—and perhaps finally also because the word echoed the title of one of Goebbels’s favorite books on propaganda technique, Edward Bernays’s Crystallizing Public Opinion. Goebbels had successfully used vom Rath’s assassination to crystallize German anti-Semitism.

To family and faerie land and pizza and stories and new beginnings and scheming new schemes, I could toast on that

A Toast! To new beginnings, in fear and faith and all it tinges. To love is a dare, when hope and despair, are gates upon it hinges.

She peered at it, frowning. “Doesn’t look like a hawk’s head to me,” she said, rubbing her eyes. Will raised an eyebrow in her direction. “That could be because you’re looking at it upside down,” he said patiently. “By the way, your toast’s burning.