Columnist Quotes

“Don't you wish you had a job like mine? All you have to do is think up a certain number of words! Plus, you can repeat words! And they don't even have to be true!”
― Dave Barry

“What I look forward to is continued immaturity followed by death.”
― Dave Barry

“No one is too busy to pick up the phone, to make a one-minute phone call. No matter how busy they say they are.”
― Candace Bushnell, 4 Blondes

“YOU HIDE YOUR UGLY TRUTH SO BEAUTIFULLY
AND WHEN YOU REVEAL IT TO THE WORLD
YOU'RE EVEN MORE ATTRACTIVE ”
― Qwana M. "BabyGirl" Reynolds-Frasier, Friend In Your Pocket Conversations With M.I.N.I M.E: Class Is Now In Session

“WHEN YOU LOVE SOMEONE
YOU LEARN HOW TO FIGHT FAIR ”
― Qwana M. "BabyGirl" Reynolds-Frasier, Friend In Your Pocket Conversations With M.I.N.I M.E: Class Is Now In Session

“WHEN YOU LOVE SOMEONE
YOU LEARN HOW TO FIGHT FAIR
BECAUSE SOME HITS YOU CAN'T
RECOVER FROM

-HOPENATION”
― Qwana Reynolds-Frasier, Friend In Your Pocket Conversations Session One

“HAVING THE ANSWER
DOES NOT ALWAYS MEAN YOU
KNOW HOW TO SOLVE THE PROBLEM

-HOPENATION”
― Qwana M. "BabyGirl" Reynolds-Frasier

“BUILDING A SUCCESSFUL BRAND
IS CONVINCING THE FULL BELLY
THAT IT IS STILL HUNGRY AND HAS
ROOM FOR MORE.

BE, THE MORE THAT THEY WANT!

-HOPENATION”
― Qwana M. "BabyGirl" Reynolds-Frasier, Friend In Your Pocket Conversations With M.I.N.I M.E: Class Is Now In Session

“THE BEST SINGERS ARE THOSE
WHO WERE TOLD BY "LIFE"
THAT THEY DIDN'T HAVE A
REASON TO SING OR REJOICE
BUT THEY SANG ANYWAY

-HOPENATION”
― Qwana M. "BabyGirl" Reynolds-Frasier, Friend In Your Pocket Conversations With M.I.N.I M.E: Class Is Now In Session

“Art requires adequate time, to ponder, and space, to be put between the subject matter and the writer in order for opinions to remain untainted by the raucous, when opinion writers allow themselves this they avoid breaking the phantom limbs of their argument jumping to conclusions.”
― Aysha Taryam

“Having work published using a pseudonym is so refreshing, its like a witness protection for victims of cyberbullying! - Chris Geiger”
― Chris Geiger, The Cancer Survivors Club: A Collection of Inspirational and Uplifting Stories

“I have Just discovered that creating a recipe is like writing, the art is knowing when to stop adding and changing the ingredients. - Chris Geiger”
― Chris Geiger

“If Jane was a romantic, Margaret was more high-impact-- if she wasn't throwing feasts at the flat, she was at the Ivy down the road. After working as a critic for Gourmet and the Good Food Guide, she opened a restaurant, Lacy's, which closed down after a karmic run of bad reviews. Food writers still haven't learned their lesson on this particular count, and I'd like to clear things up: it is much easier to go from restaurateur to cookbook author then the other way around.
At home, though, Margaret was a great cook. She also had the gift of being a great shopper. She frontloaded the effort so that when she got into the kitchen, she could focus on the basics of the cooking itself. You could say she wrote a template for bougie cooking culture today, where it's about the produce stores you go to, as much as what you do with the ingredients at the end. One of her columns was all about black pepper, mustard and salt. Good pepper steak will have the aromatics of cathedral incense-- a warm anchor note, a resinous edge, harmonic iterations of spice and musk, and a more piquant heat laid over the top. If you're going to cook, you need to consider the geometry of Maldon salt and learn how to deploy French mustard correctly in lapin moutarde. The average British cook at the time was probably using pre-ground pepper and a reflexive pinch of salt.
Nobody did an opening gambit like her. 'No self-respecting sardine would dream of being seen more than twenty miles north of Cherbourg,' she'd write. 'There has been a ridiculous rumor around for some years that puddings are out of fashion and likely to stay so,' she wrote. 'Nothing could be further from the truth. It is simply wishful thinking on the part of housewives and slimmers.”
― Ruby Tandoh, All Consuming: Why We Eat the Way We Eat Now