Yanik

“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

“What are your fees?" inquired Guyal cautiously. "I respond to three questions," stated the augur. "For twenty terces I phrase the answer in clear and actionable language; for ten I use the language of cant, which occasionally admits of ambiguity; for five, I speak a parable which you must interpret as you will; and for one terce, I babble in an unknown tongue.”
― Jack Vance, Tales of the Dying Earth

“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

“The essential quality of life is living' the essential quality of living is change; change is evolution; and we are part of it.”
― John Wyndham, The Chrysalids