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“One down a joyless, undecorated corridor to a long, windowed room that resembled the day room of a hospital. The guard opened the door and waited for me to pass through, then stationed himself by a window, sentrylike. In the far right corner, General Bo Farquhar was slumped in a turquoise plastic chair. When he heard us come into the room, he moved slowly to get up. He turned to face me, then held out his arms. I walked forward and hugged him. He smelled of fresh detergent and starch. He pulled back and assessed me. “I’m so happy to see you, Goldy.” His voice seemed gravelly with”
― Diane Mott Davidson, The Main Corpse

“...I had deliberately let the relationship with Schulz wane until there was little left. We had been like the hot chocolate they sell at ski resorts. For your buck fifty, a machine first spews dark, thick syrup into a cup. This liquid gradually turns to a mixture of chocolate and hot water. Soon there is just a stream of hot water, and in a moment, drops. You wish the chocolate part would go on gushing forever, but it doesn't.”
― Diane Mott Davidson, Dying for Chocolate

“Life is full of scary things,” he used to tell Kat. “The trick is not to let your fears get in the way of your living. Whatever else you do, Katherine, don’t settle for a life half-lived.”
― C.S. Harris, What Angels Fear

“Castle Scones ¼ cup currants 2 cups all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder ½ teaspoon salt 4 tablespoons well-chilled unsalted butter, cut into 4 pieces 1 large egg ¼ cup whipping cream ¼ cup milk 2 teaspoons sugar (optional) butter, whipped cream, jams, curds, and marmalades Place the currants in a medium-sized bowl and pour boiling water over them just to cover. Allow to stand for 10 minutes. Drain the currants, pat them dry with paper towels, and set aside. Preheat the oven to 400°F. Mix the flour, sugar, baking powder, and salt in the bowl of a food processor fitted with a steel blade. With the motor running, add the butter and process until the mixture looks like cornmeal. In a separate bowl, beat the egg slightly with the cream and milk. With the motor still running, pour the egg mixture in a thin stream into the flour mixture just until the dough holds together in a ball. Fold in the currants. On a floured surface, lightly pat the dough into 2 circles, each about 7 inches in diameter. Cut each circle into 6 even pieces. Place the scones on a buttered baking sheet 2 inches apart. Sprinkle them with the optional sugar, if desired. Bake about 15 minutes, or until the scones are puffed, golden, and cooked through. Serve with butter, whipped cream, and jams. Makes 12 scones”
― Diane Mott Davidson, Sticks & Scones