Lexie

“I was as sure as I could humanly be, and still, I failed. So what do you think your chances are if you’ve already got serious doubts?”
― Jonathan Tropper, Everything Changes

“I guess you aren't going to rescue me from my life: a love story.”
― Melissa Broder, So Sad Today: Personal Essays

“You will stumble on secrets. Hidden all over the restaurant: Mexican oregano, looking cauterized, as heady as pot. Large tins of Chef’s private anchovies from Catalonia hidden behind the bulk olive oil. Quarts of grassy sencha and tiny bullets of stone-ground matcha. Ziplock bags of masa. In certain lockers, bottles of sriracha. Bottles of well whiskey in the dry goods. Bars of chocolate slipped between books in the manager’s office.

And people too, with their secret crafts, their secret fluency in other languages. The sharing of secrets is a ceremony, marking kinship. You have no secrets yet, so you don’t know what you don’t know. But you can intuit it while holding yourself on the skin of the water, treading above deep pockets, faint voices underneath you.”
― Stephanie Danler, Sweetbitter

“And, well, for most of my life I’d been way too far up my own ass to be of any use to anyone—something that only got worse after Kitchen Confidential. I don’t know exactly when the possibility of that changing presented itself—but sometime, I guess, after having made every mistake, having already fucked up in every way a man can fuck up, having realized that I’d had enough cocaine, that no amount in the world was going to make me any happier. That a naked, oiled supermodel was not going to make everything better in my life—nor any sports car known to man. It was sometime after that. The precise moment of realization came in my tiny fourth-floor walk-up apartment on Ninth Avenue. Above Manganaro’s Heroboy restaurant—next building over from Esposito Pork Shop. I was lying in bed with my then-girlfriend—I guess you could diplomatically call it “spooning”—and I caught myself thinking, “I could make a baby with this woman.”
― Anthony Bourdain, Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook