Lou Johnson Quotes & Sayings

She planned to make a roast beef, a pile of mashed potatoes, corn- then mounted it into a bowl and drown it in gravy. Some people ate ice cream or pie when depressed; she went for the warm comfort food she learned to make in her grandma's kitchen. — Amy E. Reichert

Then what happens? Diana demanded
Then were hit with massive doeses of radiation. It's invisible, but its like someone is shooting tiny bullets at you. They blow millions of tiny holes through your body. You get sick. Your hair falls out. You vomit. You die — Michael Grant

If you have never said "Excuse me" to a parking meter or bashed your shins on a fireplug, you are probably wasting too much valuable reading time. — Sherri Chasin Calvo

Lou's arteries congealed as she recalled the pounds of butter that went into the meal and the two pies cooling in the kitchen. But you couldn't skimp on butter on a holiday, and any substitute would feel wrong to a girl born and raised in the Dairy State. At least she'd resisted putting cheese in half the dishes. — Amy E. Reichert

Time erodes people, and when you are old enough you weigh nothing. It's comforting to know that I will never be as frail. — Maija Haavisto

Lou recovered some foie gras, duck confit, and assorted veggies and herbs. As she grabbed the items, a menu started bubbling to the surface: foie gras ravioli with a cherry-sage cream sauce, crispy goat cheese medallions on mixed greens with a simple vinaigrette, pan-fried duck confit, and duck-fat-roasted new potatoes with more of the cherry-sage cream sauce. For dessert, a chocolate souffle with coconut crisps. — Amy E. Reichert

Anything good on the trucks?"
"Some beautiful lake salmon, fresh asparagus, and new potatoes."
"New enough their skin is peeling?"
"Yes."
"I know what we're going to do today!" Lou felt the excitement surge. This was why she loved cooking: getting amazing fresh ingredients and making something extraordinary. Luella's traditional French menu didn't leave much room for creativity, so the daily special had become Lou's canvas, where she was limited only by her imagination and whims.
"We'll keep it a simple spring dinner. Roast the potatoes in butter, salt, and pepper. Maybe some thyme or tarragon, too. We'll top the salmon fillets with hollandaise and roast the asparagus. — Amy E. Reichert

Lou popped up often in his daydreams: her warm eyes, creamy skin, even her scars. Where were those from? Not many women could pull off the drunken-mess look, but Lou had been adorable and charming and a bit intoxicating. And the cake- he couldn't forget the smell of that coconut cake. — Amy E. Reichert

You cannot command love, Lady, only beauty or lust does that. Do you want the world to be fair? Then just imagine a world with no kings, no queens, no lords, no passion and no magic. You would want to live in such a dull world? — Bernard Cornwell

You say: "There are persons who lack education" and you turn to the law. But the law is not, in itself, a torch of learning which shines its light abroad. The law extends over a society where some persons have knowledge and others do not; where some citizens need to learn, and others can teach. In this matter of education, the law has only two alternatives: It can permit this transaction of teaching-and-learning to operate freely and without the use of force, or it can force human wills in this matter by taking from some of them enough to pay the teachers who are appointed by government to instruct others, without charge. But in the second case, the law commits legal plunder by violating liberty and property. — Frederic Bastiat

While Lou loved the raucous music, loud voices, and chaotic movement of a dinner rush, the calm of prep-work soothed her soul and gave her time to think. Some people did downward dog, some burned incense in front of a Buddha statue, some prayed the rosary; Lou chopped the vegetables into tiny squares, filleted fish, and reduced veal stock. Her meditation smelled better, and even if she didn't find a solution, at least she got to eat. — Amy E. Reichert

Before the downpour, Al had thought Lou looked alluring in her pale pink T-shirt and simple flowered skirt. Her soft brown waves bounced around her shoulders with the humidity. She was simply beautiful. But with the addition of water, she evolved into a siren. Her thin cotton clothes clung to every curve. She slicked her hair away from her face, as if emerging from an enchanted lake. — Amy E. Reichert

Luella had been Lou's favorite grandma. Some grandmas took their grandchildren to parks, or bought them books and dolls, or shared their special stories. Her grandma shared her recipes. She taught Lou how to check when a roast turkey was done, chop veggies without cutting off a finger, and bake a coconut cake grown men swooned over. A fog of comforting smells had perpetually blanketed her kitchen- an expression of her love so strong you could taste it. Lou caught the culinary bug during those early days and loved that she was named after her grandma, even if Lou believed she'd never make food quite as delicious. — Amy E. Reichert

It's not the image that you bow to, but it's to the faith and feeling that remains true in your heart. And if you could relate to that internal feeling, then you can also relate to the immense universal consciousness outside the realm of your understanding, without the need to know or understand. - The Monk (Page - 46) — Shashi

I'm very used to stages and dressing rooms. And dare I say it, much as I like being at home, I love the buzz of a new hotel room. It never quite loses its thing. — Jay Kay

If I want to relax and not do anything, I don't want to leave home. — Park Chan-wook

There are many ways of doing it but Mummy and I think this is the simplest for you to try. Put a cup of flour, an egg, a half cup of milk and a good shake of salt into a large bowl and beat altogether until it is the consistency of thick cream. Put in the frig for several hours. (It's best if you make it in the morning.) When you put your roast in the oven, put in an extra pan to heat. Half an hour before your roast is done, pour a bit of the roast grease into the baking pan, just enough to cover the bottom will do. The pan must be very hot. Now pour the pudding in and the roast and pudding will be ready at the same time. — Helene Hanff