Carlysle Quotes & Sayings

In fact some Jews themselves even claim that there should be a statue to Adolf Hitler in Israel because he created the state of Israel ... which is absolutely true, without Adolf Hitler Israel woud not exist — Eustace Mullins

We have a choice every day regarding the attitude we will embrace for the day. Life is 10% what happens to us and 90% how we react to it. Our attitude is everything. — Charles R. Swindoll

There is nothing small in the service of God. — Saint Francis De Sales

I go to farmers' markets all the time. Field-to-table is so my thing. But none of the herbs at any of them comes close to island herbs. Those herbs make Quinnie food- well, those herbs and freshness. Quinnipeague was growing organic and cooking local before farm-to-table was a movement, but, still, we think of the herbs first. I can't write about island cooking without talking about them, but I can't not talk about the people, either. That's where you come in, Charlotte. You've eaten Dorey Jewett's lobster stew and Mary Landry's clam fritters, and you always loved the fruit compote that Bonnie Stroud brought to the Fourth of July dinner each year. These people are all still around. Each has a story. I want to include some in the book, but I'm better at writing about food than people. — Barbara Delinsky

She spent the afternoon typing up notes, answering readers' questions, and blogging about a new online source for organic cinnamon and nutmeg, either of which she could have used for testing the island recipe for Indian Pudding that afternoon. Both spices were produced from a tropical evergreen that, Cecily's miracles notwithstanding, did not grow on Quinnipeague, but since Indian pudding was a prized dessert here, Nicole refused to leave it out. Typically, Quinnie Indian Pudding called for cider molasses made from island apples. The recipe she had been given listed bottled molasses, which she supposed made sense, given its wider availability, though the taste wasn't quite the same. She made a mental note to ask Bev Simone about her supply of the real stuff. — Barbara Delinsky

Nicole craved sweets. Her list included peach pie, rhubarb pie, and pumpkin pie, all of which would be on hand the following week for the Fourth of July cookout on the bluff, so she knew Quinnie cooks would have their recipe cards nearby. In addition to pies, she wanted recipes for blueberry cobbler, apple crisp, molasses Indian pudding, Isobel Skane's chocolate almond candy, and, of course, Melissa Parker's marble macadamia brownies. — Barbara Delinsky

Our fumbling government's response since Beirut - during both Republican and Democratic administrations - has been to cut and run, or to flat ignore this growing threat, apparently hoping it would go away. — David Hackworth

Whether she was writing to tell her followers about a local cheesemaker, a new farm-to-table restaurant, or what to do with an exotic heirloom fruit that was organically produced and newly marketed, she spent hours each day scouring Philadelphia and the outlying towns for material. — Barbara Delinsky

I don't try to try to judge people on performance in one short period of time. — Henry Samueli

Dorey says the key to chowder is letting the ingredients cure in the pot for a day before dishing it up, which is counterintuitive since fried clams are best right after they're dug. Personally, I think it's the chives in the chowder." Pensive, she studied her empty bowl. "Or the bacon. Or the parsley." Her eyes rose. "Maybe it's just the butter. Since Dorey's chowder is Maine style, more milk than cream, the butter shines. — Barbara Delinsky

No killing intention in a society of eternity. — Toba Beta

Nero wasn't worried at all when he heard the utterance of the Delphic Oracle: "Beware the age of seventy-three." Plenty of time to enjoy himself still. He's thirty. The deadline the god has given him is quite enough to cope with future dangers. — C.P. Cavafy

All I can say is, 'Damn the exam! — William Shawcross

French toast? Frittata?
Definitely frittata.
Leaving the table again, she transferred a small packet from freezer to fridge. It was salmon, home-smoked on the island and more delicious than any she had ever found elsewhere. Smoked salmon wasn't Cecily's doing, but the dried basil and thyme she took from the herb rack were. Taking a vacuum-sealed package of sun-dried tomatoes from the cupboard, she set it on the counter beside the herbs. Frittata, hot biscuits, and fruit salad. With mimosas. And coffee. That sounded right. Eaten out on the deck maybe?
No, not on the deck, unless the prevailing winds turned suddenly warm.
They would eat here in the kitchen, with whatever flowers the morning produced. Surely more lavender. A woman could never have enough lavender- or daylilies or astilbe, neither of which should bloom this early, but both of which had looked further along than the lavender, yesterday morning, so you never knew. — Barbara Delinsky

She'd best get the hell outta here pretty damn quick.
Finally he stood and tossed some cash on the littered table then glanced at the pretty lady shifter. He frowned and gave Joe a look. "With the hunt going down tonight, it might be a good idea to give the little blonde a heads up. She needs to hit the road."
When Joe nodded, Mad shrugged, determined to put some distance between himself and the sexy stranger. "Best take off and see what's what, Joe. You take care now."
He felt the woman's eyes on him as he made his way to the door and stopped to return her stare.
A sound similar to white noise buzzed in his ears and fairly rattled his brain then stopped almost as soon as it started. Chills raced over his arms.
What the fuck? — Regina Carlysle