Referencing Quotes

“On any given day, if I conduct a new search, I find additional posts referencing my name.”
― Ken Poirot, Go Viral!: The Social Media Secret to Get Your Name Posted and Shared All Over the World!

“So Beaujolais is like this hybrid---a red that drinks like a white, we even put a chill on it. Maybe that's why it has trouble, it doesn't quite fit. No one takes Gamay seriously---too light, too simple, lacks structure. But..." I swirled the glass and it was so... optimistic. "I like to think it's pure. Fleurie sound like flowers doesn't it?"
"Girls love flowers," she said judiciously.
"They do." I put her wine down, then moved it two inches closer to her, where I knew the field of her focus began. "None of that means anything. It just speaks to me. I feel invited to enjoy it. I get roses."
"Child, what is wrong with you? There's no roses in the damn wine. Wine is wine and it makes you loose and helps you dance. That's it. The way you kids talk, like everything is life or death."
"It's not?"
"You ain't even learned about living yet!"
I thought about buying wine. About how I would scan the different Beaujolais crus at the liquor store---the Morgan, the Côte de Brouilly, the Fleurie would be telling me a story. I would see different flowers when I looked at the labels. I thought about the wild strawberries dropped off from Mountain Sweet Berry Farm just that afternoon and how the cooks laid out paper towels and sheet trays in the kitchen, none of them touching, as if they would disintegrate, their fragrance euphoric.”
― Stephanie Danler, Sweetbitter

“The present leans toward referencing itself. History references everything.”
― Craig D. Lounsbrough, The Eighth Page: A Christmas Journey

“What are you up to?
I tell her, a little proud that I can answer with something truthful, that I'm not just passed out in a motel room, begging for sleep to save me from my thoughts. You?


The same thing I do every night, Carlos.


Trying to take over the world? I write, sure she's making a Pinky and the Brain reference, this old cartoon that Felix got me into.”
― Adi Alsaid, North of Happy

“That was the place to start. Jane Austen. A quick Internet search confirmed what I assumed: a diet full of fricassees, puddings and pies (savory and sweet), and stews, but few vegetables and a strong prejudice against salads until later in the nineteenth century.
I looked up a Whole Foods nearby---a haven, albeit an expensive one, for fresh, organic, and beautiful produce---and then jotted down some recipes I thought would appeal to Jane's appetite. I landed on a green bean salad with mustard and tarragon and a simple shepherd's pie. She'd used mustard and tarragon in her own chicken salad. And I figured any good Regency lover would devour a shepherd's pie.
I noted other produce I wanted to buy: winter squashes, root vegetables, kale and other leafy greens. All good for sautés, grilling, and stewing. And fava beans, a great thickener and nutritious base, were also coming into season. And green garlic and garlic flowers, which are softer and more delicate than traditional garlic, more like tender asparagus. I wanted to create comfortable, healthy meals that cooked slow and long, making the flavors subtle---comfortably Regency.”
― Katherine Reay, Lizzy and Jane