Ubiquitous Quotes

“Gray.
The overcast skies had the colour of deadened stones, and seemed closer than usually, as though they were phlegmatically observing my every movement with their apathetic emptily blue-less eyes; each tiny drop of hazy rain drifting around resembled transparent molten steel, the pavement looked like it was about to burst into disconsolate tears, even the air itself was gray, so ultimate and ubiquitous that colour was everywhere around me.
Gray...”
― Simona Panova, Nightmarish Sacrifice

“The ubiquitous eyes of God may identify one as a supply-route and strategically maneuver his placing. He never leaves wanting any through whom he chooses to bless others.”
― Vincent Okay Nwachukwu, Weighty 'n' Worthy African Proverbs - Volume 1

“Though it has been a long time, it sometimes feels like it was yesterday. I can hardly remember the names of the girls who came before her, and after her there was only Liz. But I can recall with unbelievable clarity almost everything that happened during the time I spent with Annika.
Probably because no one has ever loved me as fiercely and unconditionally as she did.
I look over at Nate. "Did you ever fall in love with a girl who was different? Not just from any girl you'd ever dated before, but from most people in general?"
Nate signals the bartender for another beer. "Marched to the beat of a different drum, did she?"
"She marched to the beat of an entirely different band. One you've never heard of and under no circumstances ever expected to like.”
― Tracey Garvis Graves, The Girl He Used to Know

“Whenever I go online, I can count on being confronted with a recipe that I never asked for and which, the moment I see it, I kind of want to eat. Recently it was 'Herby Chicken Caesar Schnitzel', which was accompanied by the kind of video that's carefully calibrated to stoke a craving. Here's the schnitzel being caressed by soft, amber bubbles in the pan. Here's a money shot, when a knife rasps demonstratively over the crust. Here's a green salad being twisted through a slippery dressing. It is slung on top of the schnitzel like a satin quilt on an unmade bed. 'She's crispy, saucy, cheesy and a little bit spicy,' the recipe developer, Jodie Nixon, explains in the voiceover. It was posted by Mob-- a hugely successful British recipe platform with an ensemble cast of recipe developers, popular on social media and among younger cooks.
Another day, it'll be an unsolicited close-up of a chicken thigh, fresh out of the pan, with tortoiseshell caramelized skin. 'They're crunchy, they're juicy,' Jordan Ezra King-- the cook-- says on the voiceover. 'Gonna do it with herby rice, and some nice pickle-y fresh crunchy salad.' Again, it was a recipe from Mob. Or how about those few weeks when my For You pages were hacked by an Instagram-famous sausage and gochujang rigatoni? You crumble and fry sausage meat until it's lightly browned, in pieces the size of granola clusters, then add gochujang, cream, shallot, Parmesan, breadcrumbs and a few other things. You can tell it's going to be aggressively pleasing in the same way as a McDonald's double cheeseburger. The recipe developer, Xiengni Zhou, narrates the video. 'It's quick, creamy, and kind of spicy,' she says, and the dish looks so good that you don't even care that you're getting déjà vu. The video has tens of thousands of likes, and it is also, unsurprisingly, from Mob.”
― Ruby Tandoh, All Consuming: Why We Eat the Way We Eat Now