Variations Quotes

“It is easier to tell a person what life is not, rather than to tell them what it is. A child understands weeds that grow from lack of attention, in a garden. However, it is hard to explain the wild flowers that one gardener calls weeds, and another considers beautiful ground cover.”
― Shannon L. Alder

“Mr Churchill caught the end of one of the long ribbons from her bonnet, which were flying madly in the strong breeze. He toyed with it for a long while, then looked up into her eyes. “Do you believe in love at first sight?” he asked.
“No, I don’t suppose I do,” Jane answered. Her heart started beating harder. That was a lie. Maybe her breath was catching in her throat because she was lying: she fell in love with him the moment she saw him, rescuing the poor store clerk. Or maybe it was because he was standing so close to her, just on the other end of her bonnet ribbon. She felt her cheeks growing warm, and tried to talk herself out of blushing. He was not standing any closer to her than when they danced together, or sat on the same bench at the pianoforte. Why should it fluster her that he was wrapping the end of her bonnet ribbon around his fingers like that?”
― Jeanette Watts, My Dearest Miss Fairfax

“FOOD

Adobo (uh-doh-boh)---Considered the Philippines's national dish, it's any food cooked with soy sauce, vinegar, garlic, and black peppercorns (though there are many regional and personal variations)
Almondigas (ahl-mohn-dee-gahs)---Filipino soup with meatballs and thin rice noodles
Baon (bah-ohn)---Food, snacks and other provisions brought on to work, school, or on a trip; food brought from home; money or allowance brought to school or work; lunch money (definition from Tagalog.com)
Embutido (ehm-puh-tee-doh)---Filipino meatloaf
Ginataang (gih-nih-tahng)---Any dish cooked with coconut milk, sweet or savory
Kakanin (kah-kah-nin)---Sweet sticky cakes made from glutinous rice or root crops like cassava (There's a huge variety, many of them regional)
Kesong puti (keh-sohng poo-tih)---A kind of salty cheese
Lengua de gato (lehng-gwah deh gah-toh)---Filipino butter cookies
Lumpia (loom-pyah)---Filipino spring rolls (many variations)
Lumpiang sariwa (loom-pyahng sah-ree-wah)---Fresh Filipino spring rolls (not fried)
Mamón (mah-MOHN)---Filipino sponge/chiffon cake
Matamis na bao (mah-tah-mees nah bah-oh)---Coconut jam
Meryenda (mehr-yehn-dah)---Snack/snack time
Pandesal (pahn deh sahl)---Lightly sweetened Filipino rolls topped with breadcrumbs (also written pan de sal)
Patis (pah-tees)---Fish sauce
Salabat (sah-lah-baht)---Filipino ginger tea
Suman (soo-mahn)---Glutinous rice cooked in coconut milk, wrapped in banana leaves, and steamed (though there are regional variations)
Ube (oo-beh)---Purple yam”
― Mia P. Manansala, Arsenic and Adobo

“The critical nature of 'choices' -- [the] timing will prove to be an asset or liability; it will reward wisdom or expose stupidity. Either way, we learn from the path of suffering or satisfaction… by choice or by design.”
― T.F. Hodge, From Within I Rise: Spiritual Triumph over Death and Conscious Encounters With the Divine Presence

“I've made countless variations on this recipe. Chai-infused shortbread diamonds. Rosewater shortbread squares. Cocoa shortbread sandwiches spliced with Nutella. But tonight, in honor of Grandma Damson, I make hers, from memory.
In a sense, I fail. No ghosts materialize in the kitchen, not Grandma Damson, not Nonna, not anyone.
But out of the mess I make a dozen ideal shortbread wedges, perfect in shape, size and flavor. Warm and delicate. With a glass of cold milk, they are delicious. When shortbread melts on your tongue, you feel the roundness of the butter and the kiss of the sugar and then they vanish. Then you eat another, to feel it again, to get at that moment of vanishing. I eat myself sick on them.”
― Jael McHenry, The Kitchen Daughter

“As we walk through Savignio, the copper light of dusk settling over the town's narrow streets, we stop anyone we can find to ask for his or her ragù recipe. A retired policeman says he likes an all-pork sauce with a heavy hit of pancetta, the better for coating the pasta. A gelato maker explains that a touch of milk defuses the acidity of the tomato and ties the whole sauce together. Overhearing our kitchen talk below, an old woman in a navy cardigan pokes her head out of a second-story window to offer her take on the matter: "I only use tomatoes from my garden- fresh when they're in season, preserved when it gets cold."
Inspired by the Savignio citizenry, we buy meat from the butcher, vegetables and wine from a small stand in the town's piazza, and head to Alessandro's house to simmer up his version of ragù: two parts chopped skirt steak, one part ground pancetta, the sautéed vegetable trio, a splash of dry white wine, and a few canned San Marzano tomatoes.”
― Matt Goulding, Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture

“The critical nature of 'choices' -- [the] timing will prove to be an asset or liability; it will reward wisdom or expose stupidity. Either way, we learn from the path of suffering or satisfaction… by choice and by design.”
― T.F. Hodge, From Within I Rise: Spiritual Triumph over Death and Conscious Encounters With the Divine Presence

“He was polite; he was cool; he was enigmatic. He was every bit what they expected and wanted the storied Duke of Falconbridge to be, because it amused him to be so.
In truth, his eyes were on the stairs. He waited with the patience of a cat near a mouse hole for Genevieve Eversea to arrive.
He almost didn't recognize her when she did appear.
Her dress was a glossy silk of midnight blue, cut very low, and the "sleeves"- really scraps of net- clung to her pale, flawless shoulders, as though she'd tumbled down through clouds to get here and brought a few sheds of sky with her.
Her neck was long. Her collarbone had that smooth pristine temptation of a bank of new-fallen snow. It was interrupted only by a drop of a blue stone on a chain that pointed directly at quite confident cleavage, as if the owner knew full well it was splendid and was accustomed to exposing it. Her sleek dark hair was dressed up high and away from her face, and tiny diamanté sparks were scattered through it. Her face beneath it was revealed in delicate simplicity. A smooth, pale, high forehead, etched cheekbones. Elegant as Wedgwood, set off by that dark, dark hair and those vivid eyes.
He stared.
He wasn't precisely... nonplussed. Still, this particular vision of Genevieve Eversea required reconciling with the quiet girl in the morning dress, the moor pony with the determined gait. As though they were not quite the same thing, or were perhaps 'variations' of the same thing, like verb tenses. He felt a bit like a boy who needed to erase his morning lessons and begin again.”
― Julie Anne Long, What I Did for a Duke

“I spend the day finalizing the seed bread and also making a variation with dried sour cherries, which add a lovely sweet-and-sour tang and yield a loaf that would be equally delicious topped with cheese or slathered in fresh jam. Since both loaves will keep for up to a week in the refrigerator, I leave half of each in Natasha's fridge and decide I'll take the rest home with me. In my head, I'm already concocting uses for both: a smoked trout spread for the plain version, and a whipped vanilla-bean ricotta for the one with cherries.”
― Dana Bate, Too Many Cooks