Flavors Quotes & Sayings

My geography savors a delicious paradox: Home - a grounding - found in unearthly beauty. The predominant colors are blue, emerald, and terra-cotta. Every day, every season, I taste these colors and the intricate flavors of their unaccountable tones and hues. I have yet to earn this land. Perhaps I never will. Home is a religion. Sensibly you understand the need for it, yet not even sensible people can explain it. - from the Chapter Finding Home — Ellen Meloy

Life would be vanilla ice cream without 31 flavors of individuality. — Heather King

I build worlds around us and solar systems and creatures that only exist in dreams. I manifest colors that have flavors and darkness that's all encompassing. I go to a place unborn by man, created in a space where the natural law has no reach and the science of reason is washed away , replaced by the basic pure desire to exist, all of it coming from a place I never knew I had. — E.J. Mellow

The pair of us are like salt and sugar: such different flavors, but so close in every other way you could never sort us apart once we're together. — Sarah Miller

I don't know what rituals my kids will carry into adulthood, whether they'll grow up attached to homemade pizza on Friday nights, or the scent of peppers roasting over a fire, or what. I do know that flavors work their own ways under the skin, into the heart of longing. Where my kids are concerned I find myself hoping for the simplest things: that if someday they crave orchards where their kids can climb into the branches and steal apples, the world will have trees enough with arms to receive them. — Barbara Kingsolver

Squint your eyes and look closer
I'm not between you and your ambition
I am a poster girl with no poster
I am thirty-two flavors and then some
And I'm beyond your peripheral vision
So you might want to turn your head
Cause someday you might find you're starving
and eating all of the words you said. — Ani DiFranco

Personally, I like a chocolate-covered sky. Dark, dark chocolate. People say it suits me. I do, however, try to enjoy every color I see - the whole spectrum. A billion or so flavors, none of them quite the same, and a sky to slowly suck on. It takes the edge off the stress. It helps me relax. — Markus Zusak

Shrimp, 6 large Tuna, canned, packed in water, 5 ounces White fish (halibut, cod, tilapia), 6 ounces PRODUCE (Determine what smoothie flavors you intend to drink and add those fruits to your grocery list for the week) Bananas, 2 small Basil, 1 bunch Bell pepper, 2 red Blueberries, 1 pint Bok choy, 1 bunch Cantaloupe, 1 small Carrots, 1 bag of baby and 1 small bag of regular size Celery, 1 small bunch — Liz Vaccariello

What we found was that of the people who stopped when there were 24 different flavors of jam out on display only 3% of them actually bought a jar of jam whereas of the people who stopped when there were 6 different flavors of jam 30% of them actually bought a jar of jam. — Sheena Iyengar

What are you making?" he asked me.
"Eggplant with a pomegranate walnut sauce." It was nice to be able to answer at least something with certainty. I turned the eggplant over in the pan. The sauce was just a mixture of pomegranate juice, good red wine vinegar, garlic, red pepper flakes, and salt. Nothing else. It was hard for me to resist embellishing recipes that called for so little, but the complexity of the juice transformed what would otherwise be the world's most basic support ingredients into a symphony of flavor. — Beth Harbison

So much of what I love about poetry lies in the vast possibilities of voice, the spectacular range of idiosyncratic flavors that can be embedded in a particular human voice reporting from the field. One beautiful axis of voice is the one that runs between vulnerability and detachment, between 'It hurts to be alive' and 'I can see a million miles from here.' A good poetic voice can do both at once. — Tony Hoagland

Probably, on some subconscious level, I was motivated by not wanting to spoon-feed any similar flavors. — Feist

The only things you can truly love after such a short time are ice cream flavors and comfortable shoes. — Janette Rallison

She savors each bite: the meringue is perfect crispy brown on top, melts in the mouth; the lemon tart, custardy; the crust breaks away. — A.M. Homes

If you combine good flavors, food turns into an orchestra. — Joey Fatone

If you eat a lot of starchy foods, introduce a vegetable once a week, then twice a week, and then three times a week. Slowly fill your diet with new flavors. By the time you're ready to let go of whatever it is you want to let go of, you've got a full menu. — Lisa Edelstein

Spend time with the people who bring out your true flavors but don't overpower you. — Grace Helbig

Experience comes in two different flavors: your own and the experience of others. Most people can learn from their own experiences quite well, but many people simply ignore the experiences and lessons of others. — Donald Trump

The World as an Ice Cream Store

From now on, try to look at the world as if it were a gigantic ice cream store. What makes it so great is that it contains a combination of so many unique flavors, and this is why people love it so much. If you want to keep enjoying all the ice cream, we all have to take part in preserving and maintaining 'the store'. United, we have to make sure that it never gets robbed or destroyed, and to protect it from greedy crooks who want to brand and monopolize certain flavors, and eliminate those that compete with them.

Our job as devoted protectors of our universal ice cream store is to make sure that no one group tries to control it, and that there is always enough cream for everybody all around. There is no such thing as 'cream only for the cream', or 'the best cream only for this or that team'. We have to stick together and melt together. Or else, there will be no peace. — Suzy Kassem

Find combinations of flavors you love and buy the best quality ingredients you can afford. Your food is only going to be as good as the sum of its parts, like anything else. — Gail Simmons

Beauty is not just a white girl. It's so many different flavors and shades. — Queen Latifah

It may also be that, quite apart from any specific references one food makes to another, it is the very allusiveness of cooked food that appeals to us, as indeed that same quality does in poetry or music or art. We gravitate towards complexity and metaphor, it seems, and putting fire to meat or fermenting fruit and grain, gives us both: more sheer sensory information and, specifically, sensory information that, like metaphor, points away from the here and now. This sensory metaphor - this stands for that - is one of the most important transformations of nature wrought by cooking. And so a piece of crisped pig skin becomes a densely allusive poem of flavors: coffee and chocolate, smoke and Scotch and overripe fruit and, too, the sweet-salty-woodsy taste of maple syrup on bacon I loved as a child. As with so many other things, we humans seem to like our food overdetermined. — Michael Pollan

I love all of the ecosystems - mountains, deserts, rainforests. They're beautiful, and nature has so many different flavors to it. — Louie Schwartzberg

I went to live in Barcelona in 1975, when I was twenty. Even before I went there, I knew more about the Spanish Civil War than I did about the Irish Civil War. I liked Barcelona, and then I grew to like a place in the Catalan Pyrenees called the Pillars, especially an area between the village of Flavors and the high mountains around it. — Colm Toibin

Just because food is served fast doesn't mean it has to be made with cheap raw ingredients, highly processed with preservatives and fillers and stabilizers and artificial colors and flavors. — Steve Ells

Sooner or later your fingers close on that one moist-cold spud that the spade has accidentally sliced clean through, shining wetly white and giving off the most unearthly of earthly aromas. It's the smell of fresh soil in the spring, but fresh soil somehow distilled or improved upon, as if that wild, primordial scene has been refined and bottled: eau de pomme de terre. You can smell the cold inhuman earth in it, but there's the cozy kitchen to, for the smell of potatoes is, at least by now, to us, the smell of comfort itself, a smell as blankly welcoming as spud flesh, a whiteness that takes up memories and sentiments as easily as flavors. To smell a raw potato is to stand on the very threshold of the domestic and the wild. (241) — Michael Pollan

His name is Richard Bingham and he's an advertising executive at Bingham, Charles & Alexander. And yes, he is the Bingham in the title. He says, "I loved watching you eat your lunch. You really savored the flavors."
I am immediately mortified by his comment as I can only imagine what I must have looked like. I get an image in my head of a phone sex commercial for 1-800 eat-this. I grimace and beg, "Please tell me you were not watching me eat."
But he just smiles, "I couldn't take my eyes off of you. That's why I brought the desserts over. I can die a happy man if you'll just take one bite of each of them for me. — Whitney Dineen

We still hadn't learned, though, that growing up is all about getting hurt. And then getting over it. You hurt. You recover. You move on. Odds are pretty good you're just going to get hurt again. But each time, you learn something. Each time, you come out of it a little stronger, and at some point you realize that there are more flavors of pain than coffee. — Jim Butcher

The value for me being in a mainline tradition is history and memory, which is not just Christian tradition but denominational tradition, and characters, you know, with real distinct flavors of ways to be Christian. — Barbara Brown Taylor

From Genesis to Revelation, holy text is all about relationships and the limitless flavors of those relationships. It is the duty of mankind to tap into our women's unique talents
their genius for 'relationships.'
pg vii — Michael Ben Zehabe

I add a lot of citrus to my food and I think that flavors it. And, to me, that what makes it healthier, lower in fat, lower in calories. It adds lots of flavor. Spices, of course. But citrus is definitely kind of my go-to to season and really to really make those flavors, make that food come alive. — Cat Cora

She designed the cakes and I worked out the recipes. The first year we each created a signature cake. Genie's was called the Goddess: really tall, all white on the outside, wrapped in mountains of coconut and whipped cream, with a passion-fruit heart."
"And yours was called the Shrinking Violet. Unassuming on the outside but pretty special once you worked your way in." She reached over and squeezed my wrist.
"Wish I'd thought of that. You'd understand if you knew my sister." By now I was a little drunk. "One year Genie came up with Melting Cakes. You know, like flourless chocolate, the kind that are melted in the middle? They were gorgeous neon colors, and I made the flavors intense- blood orange, blueberry, lime, hibiscus, and caramel. — Ruth Reichl

I've taught myself how to use good, fresh ingredients and to prepare them as simply as possible by cooking only to enhance their intrinsic flavors. — Ina Garten

I wanted to see how flavors, spices, and grains traveled back and forth along the Silk Road and were interpreted by a multitude of cultures' palates. — Hanya Yanagihara

Clients are becoming more global; they're realizing that markets are more interconnected. It's no longer the local regional clients buying the local regional flavors. It's everybody asking for everything. — Mary Callahan Erdoes

Clouds of flavors and savors float around the thing-in-itself. — Mason Cooley

The number of flavors is infinite, for every soluble body has a peculiar flavor, like none other. — Jean Anthelme Brillat-Savarin

To ferment your own food is to lodge a small but eloquent protest - on behalf of the senses and the microbes - against the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe. It is also a declaration of independence from an economy that would much prefer we remain passive consumers of its standardized commodities, rather than creators of idiosyncratic products expressive of ourselves and of the places where we live, because your pale ale or sourdough bread or kimchi is going to taste nothing like mine or anyone else's. — Michael Pollan

The French dine to gratify, we to appease appetite," observed John Sanderson. "We demolish dinner, they eat it." The general misconception back home was that French food was highly seasoned, but not at all, wrote James Fenimore Cooper. The genius in French cookery was "in blending flavors and in arranging compounds in such a manner as to produce ... the lightest and most agreeable food." The charm of a French dinner, like so much in French life, was the "effect. — David McCullough

It was indeed a long wait, well over two hours. I sat in the car and listened to the radio
and tried to picture, bite by bite, what it was like to eat a medianochesandwich: the
crackle of the bread crust, socrisp and toasty it scratches the inside of your mouth as you
bite down. Then the first taste of mustard, followed by the soothing cheese and the salt of
the meat. Next bite - a piece of pickle. Chew it all up; let the flavors mingle. Swallow.
Take a big sip of Iron Beer (pronounced Ee-roan Bay-er, and it's a soda). Sigh. Sheer
bliss. I would rather eat than do anything else except play with the Passenger. It's a true
miracle of genetics that I am not fat. — Jeff Lindsay

She cut a small piece of the gravalax and put it on a piece of black bread, daintily spooned a bit of dill sauce onto it, and ate it like it was the last piece of food in the world. I tried to imitate her, eating so slowly, tasting the raw pink fish and the coarse, sour bread, salt and sugar around the rind, flavors and scents like colors on a palette, like the tones in music. — Janet Fitch

Say what you want without saying it yourself: quote. Very useful, this, sometimes lovely, and versatile, too: big thoughts in small pieces, neatly wrapped and bundled in bulk, in different flavors for different tastes. — Willis Regier

Bags and boxes across the hot parking lot to the van. On the way back to the mall, Willa Jean, who spotted the ice-cream store that sold fifty-two flavors, told her uncle she needed an ice-cream cone. Uncle Hobart agreed that ice-cream cones were needed by all. Inside the busy shop, customers had to take numbers and wait turns. Ramona, responsible for Willa Jean, who could not read, was faced with the embarrassing task of reading aloud the list of fifty-two flavors while all the customers listened. Strawberry, German chocolate, vanilla, ginger-peachy, red-white-and-blueberry, black walnut, Mississippi mud, green bubble gum, baseball nut. — Beverly Cleary

All the things in life that were put here to savor, you eliminate.
Save time, save work, you say." He nudged the grass trays disrespectfully. "Bill, when
you're my age, you'll find out it's the little savors and little things that count more than
big ones. A walk on a spring morning is better than an eighty-mile ride in a hopped-up car, you know why? Because it's full of flavors, full of a lot of things growing. You've time
to seek and find. — Ray Bradbury

In most organizations, change comes in only two flavors: trivial and traumatic. Review the history of the average organization and you'll discover long periods of incremental fiddling punctuated by occasional bouts of frantic, crisis-driven change. — Gary Hamel

If you don't treat an ingredient and its flavors with respect - if you drown it in oil, for instance - you'll spoil it. — Alain Ducasse

For personal use, I recommend the free and open-source Truecrypt, which comes in flavors for Windows, Mac and Linux. — Barton Gellman

You will no longer pick this sage that flavors your whole life. — Naomi Shihab Nye

Fast food is both evil and genius. Because of it we can feed a large number of people fairly decently at an affordable price. However, all the artificial flavors and artificial ingredients in some of their products are unacceptable. And it's designed so you can eat fast so you get back to work more quickly. Not good. — Eric Ripert

Fanaticism comes in as many flavors as there are human beings. — Adam Gopnik

I walked back to the front of the bakery to see a knot of people stalking our display for June. Apricot and lavender might seem like an unusual pairing, but it made perfect sense to me. Luscious, sweet apricots taste best when they're baked and the flavor is concentrated. On the other hand, lavender likes it cool; the buds have a floral, almost astringent flavor. Lavender was a line drawing that I filled in with brushstrokes of lush apricot. — Judith Fertig

Aunt Rachel removes the knaffea from the oven and places it on its sumptuous tray; the shredded phyllo dough is crisp and brown, crackling with hot, rose-scented syrup. Nestled within, like a naughty secret, is the melting layer of sweet cheese. The pastry is freshly hot, the only way to eat it, really, with its miraculous study in contrasts - the running cheese hidden within crisp, crackling layers of baked phyllo and the distinctive, brocaded complexities of flavors. It's so hot that it steams in your mouth, and at first you eat it with just the tips of your teeth. Then the layers of crisp and sweet and soft intermingle, a series of surprises. It is so rich and dense that you can eat only a little bit, and then it is over and the knaffea is just a pleasant memory - like a lovely dream that you forget a few seconds after you wake. But for a few seconds, you knew you were eating knaffea. — Diana Abu-Jaber

Wine is a living, breathing thing during its time in the bottle and in the glass. It is always changing, especially in the glass. A little oxygen can really open up and release the flavors in a complex wine, as well as mellow the rougher edge of immaturity. — Mireille Guiliano

They need to practice harder," he said. 'If they're really going to do this, they need to work much harder.'
'They will," I assured him. 'But they got better, right?'
Baz laughed. 'Are you going to stand in front of them during their gigs too? If so, make sure you get equal billing. People will pay a lot to see the girl with the broom. — Antony John

I believe there's 31 flavors to be tasted ... I'm just living my life. I don't want to be your kind of good. — Pink

You could make friends with a possessed unicorn, couldn't you?"
"Probably so. We both fart rainbows. — Jamie Farrell

He was stricken anew by her, overcome with the knowledge that in the morning he would have to relinquish her. In Prison 33, little by little, you relinquished everything, starting with your tomorrows and all that might be. Next went your past, and suddenly it was inconceivable that your head had ever touched a pillow, that you'd once used a spoon or a toilet, that your mouth had once known flavors and your eyes had beheld colors beyond gray and brown and the shade of black that blood took on. Before you relinquished yourself
Ga had felt it starting, like the numb of cold limbs
you let go of all the others, each person you'd once known. They became ideas and then notions and then impressions, and then they were as ghostly as projections against a prison infirmary. Sun Moon appeared to him now like this, not as a woman, vital and beautiful, making an instrument speak her sorrow, but as the flicker of someone once known, a photo of a person long gone. — Adam Johnson

Writing is like cooking. You toss in a bunch of ingredients and hope the combination of flavors will appeal to someone's taste. — Dee Leone

I was eating some candy and looked on the wrapper, and it said made from natural and artificial flavors. You could just say flavors. — Demetri Martin

Growing old is to be set free. It is a slow and long-simmering process that extracts you from what you are really made of. But it requires acceptance. You cannot put a flailing chicken in a boiling pot. You must accept the heat and the pain with serenity so that the full flavors of your life maybe released. — Samantha Sotto

It was this weird confrontation of these two delicious flavors that got me consciously or subconsciously combining Lincoln and vampires as an observational in-joke with myself. — Seth Grahame-Smith

Distraction and procrastination come in a variety of flavors ... when I'm distracted and I walk over and stare out the window, it's a very different experience than when I feed the distraction by cramming in a few emails or make a phone call. — Linda Stone

For most affairs, this eventually becomes the most fundamental of questions, the only one that matters: Do we love each other more than the lives we already have? It is the question that hovers in the background of every secret phone call, flavors every tryst with the head of possibilities of apocalypse and renewal; and it is the answer to that question, or the lack thereof, that so often dooms an affair to failure. — Brady Udall

I am too many flavors for one f***ing spoon.
I want to erase the lines so I can be me.
If we do not speak, who will? — Staceyann Chin

I can't hide where I grew up or the flavors I grew up on. — Daniel Humm

In our instant pudding world, everything is sweet, smooth, very convenient and fast. There are lots of assorted flavors, but they're all artificial. — Robert Bateman

The myriad of flavors explode on my tongue, shimmy through my mouth, slap my taste buds and call them filthy bastards, and I love it. — Stacey Jay

Colors blind the eye
Sounds deafen the ear.
Flavors numb the taste.
Thoughts weaken the mind.
Desires wither the heart. — Lao-Tzu

I think too many times people can get rigid in life, put our blinders on, get locked into one way of thinking, and forget that life has many flavors to savor. — Dave Smalley

Greatness only comes in two flavors; God and His people. — Johnnie Dent Jr.

The key to sauces is having patience. I'm not a patient woman, but I learned with sauces that you have to get everything on a slow roll and layer the flavors. That's where you get robust tastes: it starts one way and ends another. — Kelis

I've always been fascinated by music and sounds. I was lucky to receive proper classical training as an orchestra player and I'm always learning as a composer, looking to create new flavors and colors. — Lior Ron

The first Monday's cupcakes had been elderflower, two days later and three tiers in honey and walnut, the day after that and toffee apple, the next cake- coffee and walnut, then banoffee, then chocolate and maple. — Anouska Knight

The non-hybrids/heirlooms I grew equaled or out-yielded the hybrids in general, with far superior flavors and variety. — Craig Lehoullier

God, I hate it when people even say there are types, like people come in flavors. — Huntley Fitzpatrick

Sometimes it's moments like that, real complicated moments, absorbing moments, that make you realize that even hard times have things in them that make you feel alive. And then there's music, and girls, and drugs, and homeless people who've read Pauline Kael, and wah-wah pedals, and English potato chip flavors, and I haven't even read Martin Chuzzlewit yet ... There's plenty out there. — Nick Hornby

From a young age, I understood the idea of balanced flavor - the reason you put ketchup on a hamburger. I was that kid who wouldn't eat something if there was something missing. I never really understood it until I began cooking professionally, balancing acids, sweets, spicy flavors and fat. — Michael Mina

I however, try to enjoy every color I see the whole spectrum. A billion or so flavors, none of them quite the same. — Markus Zusak

What would shopping this way mean in the supermarket? Well, imagine your great grandmother at your side as you roll down the aisles. You're standing together in front of the dairy case. She picks up a package of Go-Gurt Portable Yogurt tubes - and has no idea what this could possibly be. Is it a food or a toothpaste? And how, exactly, do you introduce it into your body? You could tell her it's just yogurt in a squirtable form, yet if she read the ingredients label she would have every reason to doubt that that was in fact the case. Sure, there's some yogurt in there, but there are also a dozen other things that aren't remotely yogurtlike, ingredients she would probably fail to recognize as foods of any kind, including high-fructose corn syrup, modified corn starch, kosher gelatin, carrageenan, tricalcium phosphate, natural and artificial flavors, vitamins, and so forth. — Michael Pollan

The hundred flavors of rare dainties Are no more once you've eaten your fill. You may accumulate private savings But not in your stomach private hoardings! — Wu Cheng'en

Ben & Jerry's Lifestyle: Lots of options, exciting flavors and never repeating a scoop. — Carolina Soto

She couldn't see the homemade colored sprinkles, the tender yellow cake, or the pale pink frosting made with strawberry syrup enhanced with a little rosewater. Although our local strawberries weren't in season yet, I had conjured the aroma and taste of juicy berries warmed by the sun. I hoped this flavor would help the two old people return once more to their youth and the carefree feeling of a summer day. — Judith Fertig

Smoky Candied Bacon Sweet Potatoes prep time: 15 minutes cook time: 40 minutes servings: 10-12 The flavors of Fall come together in this dish of spiced roasted sweet potatoes with candied pecans and bacon. ingredients 3 pounds sweet potatoes, peels on and scrubbed 6 ounces bacon, sliced into 1-inch pieces 1/2 cup pecans, roughly chopped 1/3 cup pure Grade B maple syrup 1 teaspoon chili powder 1/2 teaspoon sea salt 1/2 teaspoon cinnamon 1/4 teaspoon cayenne powder method Preheat oven to 400 degrees F. Cut the sweet potatoes into even cubes then toss them with all of the ingredients in a bowl. Spread in a single layer on a rimmed baking sheet lined with parchment paper and roast for 20 minutes. Stir and continue roasting for 15 minutes. Turn the oven to broil and brown the potatoes for an additional 5 minutes. Watch the nuts closely and pull the tray out early if they begin to burn. — Danielle Walker

My eyes are blurry with half a dozen different kinds of pain. I didn't know it came in so many varieties, like flavors, acid and fire and ache and sting. — Veronica Roth

Its. A. Chicken. There ain't no Chef Boyardee prepackaged meals in nine different flavors. — Alessandra Torre

I cannot keep myself away from ice cream. I have two flavors that are my favorite: chocolate chip cookie dough and vanilla swiss almond. I can eat a whole pint of ice cream in one sitting, no problem! — Brandi Chastain

As the salt flavors every drop in the Atlantic, so does sin affect every atom of our nature. It is so sadly there, so abundantly there, that if you cannot detect it, you are deceived. — Charles Spurgeon

I think choosing between men and women is like choosing between cake and ice cream. You'd be daft not to try both when there are so many different flavors. — Bjork

Death, I had discovered long ago, was available in varying flavors, and none of them particularly palatable. — Jasper Fforde

It may be that a taste for Bittor's cooking, for his obsessive, slightly mad investigation into the nature of wood and fire and food, has been prepared by our culture's ongoing attempt to transcend all those things, not just with molecular gastronomy, but with artificial flavors and colors, synthetic food experiences of every kind, even the microwave oven. High and low, this is an age of the jaded palate, ever hungry for the next new taste, the next new sensation, for mediated experiences of every kind. — Michael Pollan

Have you ever spent days and days and days making up flavors of ice cream that no one's ever eaten before? Like chicken and telepone ice cream? Green mouse ice cream was the worst. I didn't like that at all. — Neil Gaiman

How can we protect ourselves from a culture of manipulation, where tastes and flavors are re-created chemically in laboratories and given to us as natural food, where religion is packaged, televised and tweeted and commercials influence us to such an extent that they dictate not only what we eat, wear, read and want but what and how we dream. We need the pristine beauty of truth as revealed to us in fiction, poetry, music and the arts: we need to retrieve the third eye of imagination. — Azar Nafisi

He smoothed his fingers along her jawline and lifted her chin, kissing her gently, testing.
Lindsey went light-headed with the rush of sensation, the touch of his lips leaving her longing for more. Clutching his shirt in her fingers - napkin and all - she pulled him closer, melting into his kiss. Carden took it from tentative to tender, then parted her lips with the velvety sweep of his tongue. She matched his languid rhythm, hypnotized. He was all chocolate and caramel, creamy cool and sweet.
'Sinfully delicious'.
No doubt he was 31 flavors of trouble, but resisting him seemed impossible. — Tracy March

I've always been known for bold flavors and rustic cooking, but there is another side to me. As you evolve as a cook, you understand life and how serious it is. There comes a point where there's got to be a better balance. — Emeril Lagasse

Therese was propped up on one elbow. The milk was so hot, she could barely let her lip touch it at first. The tiny sips spread inside her mouth and released a melange of organic flavors. The milk seemed to taste of bone and blood, of warm flesh, or hair, saltless as chalk yet alive as a growing embryo. It was hot through and through to the bottom of the cup, and Therese drank it down, as people in fairy tales drink the potion that will transform, or the unsuspecting warrior the cup that will kill, Then Carol came and took the cup, and Therese was drowsily aware that Carol asked her three questions, on that had to do with happiness, one about the store and one about the future. Therese heard herself answering. She heard her voice rise suddenly in a babble, like a spring that she had no control over, and she realized she was in tears. She was telling Carol all that she feared and disliked, of her loneliness, of Richard, and of gigantic disappointments. — Patricia Highsmith

For me, I love the flavors of Southern food, and people usually think of Southern food as heavy and fattening, but it doesn't have to be. — Carla Hall

We scientists can argue forever about important topics like slightly different flavors of vanilla ice cream. Consider the silliness of this debate: one group of scientists found a 90% decline of big fish and criticized fishery management. Some other scientists found an 80% decline and started a big argument with the 90% people. Who cares if it's 80% or 90%? The real question is whether it's OK to let fishermen take most of the big fish out of our oceans. — Mark Powell

I had a long-lasting love affair with the flavors from Japan and the hustling New York street vendors. And, of course, a life-changing return to Ethiopia has made huge impacts on my life in food. — Marcus Samuelsson

Do we have a plan?" "A couple," Jim said. "Either of them good?" "Oh, no. Not at all. Just different flavors of terrible. — James S.A. Corey

There is a Western phenomenon called the male midlife crisis. Very often it is heralded by divorce. What history might have done to you, you bring about on purpose: separation from woman and child. Don't tell me that such men aren't tasting the ancient flavors of death and defeat.
In America, with divorce achieved, the midlifer can expect to be more recreational, more discretionary. He can almost design the sort of crisis he is going to have: motorbike, teenage girlfriend, vegetarianism, jogging, sports car, mature boyfriend, cocaine, crash diet, powerboat, new baby, religion, hair transplant.
Over here, now, there's no angling around for your male midlife crisis. It is brought to you and it is always the same thing. It is death. — Martin Amis