Yanik

“When a day that you happen to know is Wednesday starts off by sounding like Sunday, there is something seriously wrong somewhere.”
― John Wyndham, The Day of the Triffids

“What exists is real; therefore it is tragic, since whatever lives must die. Only fantasy, the vapors rising from sheer nonsense, can now excite my laughter.”
― Jack Vance, The Green Pearl

“You begin to suspect, as you gaze through this you-shaped hole of insight and fire, that though it is the most important thing you own — never deny that for an instant — it has not shielded you from anything terribly important. The only consolation is that though one could have thrown it away at any time, morning or night, one didn't. One chose to endure. Without any assurance of immortality, or even competence, one only knows one has not been cheated out of the consolation of carpenters, accountants, doctors, ditch-diggers, the ordinary people who must do useful things to be happy. Meander along, then, half blind and a little mad, wondering when you actually learned — was it before you began? — the terrifying fact that had you thrown it away, your wound would have been no more likely to heal: indeed, in an affluent society such as this, you might even have gone on making songs, poems, pictures, and getting paid. The only difference would have been — and you learned it listening to all those brutally unhappy people who did throw away theirs — and they do, after all, comprise the vast and terrifying majority — that without it, there plainly and starkly would have been nothing there; no, nothing at all.”
― Samuel R. Delany, Dhalgren

“The banquet proceeded. The first course, a mince of olives, shrimp and onions baked in oyster shells with cheese and parsley was followed by a soup of tunny, cockles and winkles simmered in white wine with leeks and dill. Then, in order, came a service of broiled quail stuffed with morels, served on slices of good white bread, with side dishes of green peas; artichokes cooked in wine and butter, with a salad of garden greens; then tripes and sausages with pickled cabbage; then a noble saddle of venison glazed with cherry sauce and served with barley first simmered in broth, then fried with garlic and sage; then honey-cakes, nuts and oranges; and all the while the goblets flowed full with noble Voluspa and San Sue from Watershade, along with the tart green muscat wine of Dascinet.”
― Jack Vance, The Green Pearl