Julius Cox

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Anthony Bourdain
“I'm not going anywhere. I hope. It's been an adventure. We took some casualties over the years. Things got broken. Things got lost.
But I wouldn't have missed it for the world.”
Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly

Anthony Bourdain
“Whachoo want, white boy? Burn cream? A Band-Aid?
Then he raised his own enormous palms to me, brought them up real close so I could see them properly; the hideous constellation of water-filled blisters, angry red welts from grill marks, the old scars, the raw flesh where steam or hot fat had made the skin simply roll off. They looked like the claws of some monstrous science-fiction crustacean, knobby and calloused under wounds old and new. I watched, transfixed, as Tyrone - his eyes never leaving mine - reached slowly under the broiler and, with one naked hand, picked up a glowing-hot sizzle-platter, moved it over to the cutting board, and set it down in front of me.
He never flinched.”
Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly

John Green
“I'm in love with you," he said quietly.

"Augustus," I said.

"I am," he said. He was staring at me, and I could see the corners of his eyes crinkling. "I'm in love with you, and I'm not in the business of denying myself the simple pleasure of saying true things. I'm in love with you, and I know that love is just a shout into the void, and that oblivion is inevitable, and that we're all doomed and that there will come a day when all our labor has been returned to dust, and I know the sun will swallow the only earth we'll ever have, and I am in love with you.”
John Green, The Fault in Our Stars

Robert A. Heinlein
“I grok people. I am people so now I can say it in people talk. I've found out why people laugh. They laugh because it hurts so much because it's the only thing that'll make it stop hurting”
Robert Anson Heinlein

Anthony Bourdain
“Our movements through time and space seem somehow trivial compared to a heap of boiled meat in broth, the smell of saffron, garlic, fishbones and Pernod.”
Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly

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