Lilac

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Lorraine Hansberry
“The thing that makes you exceptional, if you are at all, is inevitably that which must also make you lonely.”
Lorraine Hansberry

Lorraine Hansberry
“Child, when do you think is the time to love somebody the most? When they done good and made things easy for everybody? Well then, you ain't through learning-because that ain't the time at all...when you starts measuring somebody, measure him right, child, measure him right. Make sure you done taken into account what hills and valleys he come through before he got to wherever he is.”
Lorraine Hansberry, A Raisin in the Sun

Shiro Amano
“A scattered dream that's like a far-off memory... a far-off memory that's like a scattered dream... i want to line the pieces up... yours and mine.”
Shiro Amano, Kingdom Hearts, Vol. 2

Anthony Bourdain
“Male, female, gay, straight, legal, illegal, country of origin—who cares? You can either cook an omelet or you can’t. You can either cook five hundred omelets in three hours—like you said you could, and like the job requires—or you can’t. There’s no lying in the kitchen. The restaurant kitchen may indeed be the last, glorious meritocracy—where anybody with the skills and the heart is welcomed. But if you’re old, or out of shape—or were never really certain about your chosen path in the first place—then you will surely and quickly be removed. Like a large organism’s natural antibodies fighting off an invading strain of bacteria, the life will slowly push you out or kill you off. Thus it is. Thus it shall always be. The ideal progression for a nascent culinary career would be to, first, take a jump straight into the deep end of the pool. Long before student loans and culinary school, take the trouble to find out who you are.”
Anthony Bourdain, Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook

Anthony Bourdain
“Practicing your craft in expert fashion is noble, honorable, and satisfying. And I'll generally take a stand-up mercenary who takes pride in his professionalism over an artist any day.”
Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly

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