Theme Quotes

Quotes tagged as "theme" Showing 1-30 of 45
Craig Ferguson
“Its hard to stay up. Its been a long long day
And you've got the sandman at your door.
But hang on, leave the TV on and lets do it anyway.
Its ok.
You can always sleep through work tomorrow. Ok?
Hey, Hey, Tomorrow's just your future yesterday.
Tell the clock on the wall, "Forget the wake up call."
Cause the night's not nearly through.
Wipe the sleep from your eyes. Give yourself a surprise.
Let your worries wait another day.
And if you stay too late at the bar,
At least you made it out this far.
So make up your mind and say, "Let's do it anyway!"
Its Ok
You can always sleep through work tomorrow, ok?
Hey, Hey, Tomorrow's just your future yesterday.
Life's too short to worry about
the things that you can live without
And I regret to say,
the morning light is hours away.
The world can be such a fright,
But it belongs to us tonight.
What's the point of going to bed?
You look so lovely when your eyes are red.
Tomorrow's just your future yesterday.”
Craig Ferguson

Jacqueline Carey
“There are patterns which emerge in one's life, circling and returning anew, an endless variation of a theme”
Jacqueline Carey, Kushiel's Chosen

Pierre Boulle
“But once an original book has been written-and no more than one or two appear in a century-men of letters imitate it, in other words, they copy it so that hundreds of thousands of books are published on exactly the same theme, with slightly different titles and modified phraseology. This should be able to be achieved by apes, who are essentially imitators, provided, of course, that they are able to make use of language.”
Pierre Boulle, Planet of the Apes

Charles Dickens
“It was the best of times, it was the worst of times, it was the age of wisdom, it was the age of foolishness, it was the epoch of belief, it was the epoch of incredulity, it was the season of Light, it was the season of Darkness, it was the spring of hope, it was the winter of despair, we had everything before us, we had nothing before us, we were all going direct to Heaven, we were all going direct the other way – in short, the period was so far like the present period, that some of its noisiest authorities insisted on its being received, for good or for evil, in the superlative degree of comparison only.”
Charles Dickens, A Tale of Two Cities

John Steinbeck
“In every bit of honest writing in the world, there is a base theme. Try to understand men, if you understand each other you will be kind to each other. Knowing a man well never leads to hate and nearly always leads to love.”
John Steinbeck

Amit Abraham
“Love is the theme of all religions but making it commercial is satanic”.”
Dr. Amit Abraham

Ayn Rand
“The writer who develops a beautiful style, but has nothing to say, represents a kind of arrested esthetic development; he is like a pianist who acquires a brilliant technique by playing finger-exercises, but never gives a concert.”
Ayn Rand, The Romantic Manifesto

Elin Hilderbrand
“In the restaurant kitchen, August meant lobsters, blackberries, silver queen corn, and tomatoes, tomatoes, tomatoes. In honor of the last year of the restaurant, Fiona was creating a different tomato special for each day of the month. The first of August (two hundred and fifty covers on the book, eleven reservation wait list) was a roasted yellow tomato soup. The second of August (two hundred and fifty covers, seven reservation wait list) was tomato pie with a Gruyère crust. On the third of August, Ernie Otemeyer came in with his wife to celebrate his birthday and since Ernie liked food that went with his Bud Light, Fiona made a Sicilian pizza- a thick, doughy crust, a layer of fresh buffalo mozzarella, topped with a voluptuous tomato-basil sauce. One morning when she was working the phone, Adrienne stepped into the kitchen hoping to get a few minutes with Mario, and she found Fiona taking a bite out of red ripe tomato like it was an apple. Fiona held the tomato out.
"I'd put this on the menu," she said. "But few would understand.”
Elin Hilderbrand, The Blue Bistro

Debra Doyle
“A mystery reader, confronted with a large mass of sudden detail, is going to go—subconsciously, at least—”Aha! somewhere in all of this the writer has planted a Clue!”, and look for that; a reader trained exclusively in mainstream literary fiction is likely to say, “Aha! all this emphasis must point to something of Thematic Importance!”, but an experienced reader of science fiction is going to assume that he or she is meant to take all of those details and out of them construct a world.

Which is why the writer of a science-fiction mystery with literary ambitions is trying to do a quadruple somersault off the trapeze without a net.”
Debra Doyle

“Ah! This isn't raw egg at all! The egg white is actually a thinned seawater gelée (jelly)...
... and the yolk is salmon roe firmed in a gelatin!
The salmon roe pop crisply, filling the mouth with a rich saltiness...
... that is wrapped up in the mild smoothness of the gelée!"
"Oh! This looks like it's just a hard-boiled egg...
but the egg white is really a white asparagus mousse! And the yolk is hollandaise sauce made from real egg yolks!
The heavy richness of the hollandaise is perfectly balanced with the mild bitterness of the asparagus for an exquisite flavor!"
"Then what is this? It looks like an egg in its shell...."
"Oh, this?"
"She punctured it!"
"It's a milkshake. You drink it through the straw, like this. Once I removed the inside of the egg, I filled it with a milkshake made with milk, eggs and caramel."
"Mm!It's delicious! Its mellow sweetness and clean aftertaste bring to mind the freshness of an early morning!"
"And that is everything! All together, I call it...
..."The Three-Faces of-an-Egg Breakfast.""
What an utterly surprising dish! Each piece has an exquisite taste completely unlike what you would expect!
On this one plate...
... are miniature representations of...
... the flavors of the ocean, the forest and the earth

Yuto Tsukuda, 食戟のソーマ 5 [Shokugeki no Souma 5]

“There are three salient themes that run through any experience of hygge - interiority, contrast and atmosphere. They support and extend each other and shape our understanding of the concept.”
Louisa Thomsen Brits, The Book of Hygge: The Danish Art of Living Well

“Because interiority focuses on the inside-outside aspect of hygge, it introduces the important theme of contrast. When we hygger there is a sense of distance between us and the outside world, a contrast between the feeling that we are at the still axis of a moment of pleasure and our awareness of ever-moving life around us.
Our experience of contrast is heightened by spatial, temporal and social conditions - inside versus outside, shelter versus exposure, warm versus cold, day versus night, light versus shadow, stillness versus activity, indulgence versus restraint, relaxation versus work, independence versus society, equality versus hierarchy, peace versus conflict.”
Louisa Thomsen Brits, The Book of Hygge: The Danish Art of Living Well

Stewart Stafford
“If American film has one recurring theme, it is this: individual righteousness is more important than the group ethic.”
Stewart Stafford

Lisa Kleypas
“She'd never seen a place so decorated so extravagantly. It was like a glittering underwater kingdom, reminding her of the tales of Atlantis that had enchanted her as a child. The walls were hung with gauzy blue and green silk draperies. A painted canvas studded with seashells gave the impression of a castle beneath the sea. Slowly she wandered around the room, inspecting the plaster sculptures of fish, scallop shells, and bare-breasted mermaids. A gaudy treasure chest filled with paste jewels was wedged beneath the central hazard table. The doorway to the next room had been converted into the hull of a sunken ship. Lengths of blue gauze and silver netting were hung overhead, making it seem as if they were under water.”
Lisa Kleypas, Dreaming of You

Crystal King
“The sound of trumpets rang out, signaling the arrival of the first course. A parade of glittering slaves trotted forward, some carrying decorations of the sea, statues made of shells, ribbons of blue and silver, or wearing costumes turning them into fish or mermaids. These slaves wandered among the diners as they ate, entertaining them with music or dances reminiscent of the sea. In the midst of these spectacles were the slaves carrying the food on massive trays covered in snow from the mountains, topped with stuffed mussels, lobster mince wrapped in grape leaves, and sea urchins boiled, honeyed, and served open in their own spiny husks.”
Crystal King, Feast of Sorrow

Crystal King
“Neptune's bounty was followed by that of Diana. I had staged a "hunt" to take place while the diners ate. Several of the bigger slaves were dressed like bears, and hunters with bows chased them playfully around the couches while nymphs tried to hinder their progress. They ran carefully around the slaves serving trays of pork cracklings, mushrooms marinated in wine, stuffed dormice, and figs soaked in milk and honey.”
Crystal King, Feast of Sorrow

Crystal King
“The entire meal had a bird and egg theme, including magnificent castles with birds that flew out when the tower tops were cut off, roasted peacocks that still looked alive, swans made of sugar paste, and hundreds of eggs dyed black in the water of walnut hulls. I would have loved to have seen such a sight!”
Crystal King, The Chef's Secret

Philip Kazan
“The first dishes, carried out on Barroni's exquisite silver platters, were a selection of marzipan fancies, shaped into hearts and silvered; a mostarda of black figs in spiced syrup; skewers of prosciutto marinated in red wine that I had reduced until it was thick and almost black; little frittate with herbs, each covered with finely sliced black truffles; whole baby melanzane, simmered in olive oil, a recipe I had got from a Turkish merchant I had met in the bathhouse.
I set about putting the second course together. I heated two kinds of biroldi, blood sausages: one variety I had made pig's blood, pine nuts and raisins; the other was made from calf's blood, minced pork and pecorino. Quails, larks, grey partridge and figpeckers were roasting over the fire, painted with a sauce made from grape molasses, boiled wine, orange juice, cinnamon and saffron. They blackened as they turned, the thick sauce becoming a lovely, shiny caramel. There were roasted front-quarters of hare, on which would go a deep crimson, almost black sauce made from their blood, raisins, boiled wine and black pepper. Three roasted heads of young pigs, to which I had added tusks and decorated with pastry dyed black with walnut juice so that they resembled wild boar, then baked.
Meanwhile, there was a whole sheep turning over the fire, more or less done, but I was holding it so that it would be perfect. The swan- there had to be a swan, Baroni had decided- was ready. I attached it to the armature of wire I had made, so that it stood up regally. The sturgeon, which I had cooked last night at home, and had finally set in aspic at around the fourth hour after midnight, was waiting in a covered salver. There were black cabbage leaves rolled around hazelnuts and cheese; rice porridge cooked in the Venetian style with cuttlefish ink; and of course the roebuck, roasting as well, but already trussed in the position I had designed for it.”
Philip Kazan, Appetite

Philip Kazan
“He ranted at me while I put out the next course: a dish of boiled pigeons enveloped in a blancmange, the best I had ever made, with pulverized chicken, rose water, almonds, sugar, capon broth, ginger, verjuice and cinnamon. I had them placed in a deep dish, poured on the blancmange and scattered the snow-white surface with a thick covering of poppy seeds until the silver dish seemed to hold nothing but tiny black grains. Over this I arranged stars cut out of fine silver foil. There was a breast of veal, stuffed with cheese, eggs, saffron, herbs and raisins, upon which I scattered the darkest rose petals I could find at the flower market. There was a soup of black cabbage; boiled calves' feet with a sauce of figs and black pepper; and boiled ducks with more sliced black truffle.”
Philip Kazan, Appetite

Jessica Tom
“I wore an emerald long-sleeved dress by Vivienne Tam and a pair of tangerine Christian Louboutins. I had seen the same look in one of Emerald's Vogues and asked Giada to overnight it. I learned quickly, though I wasn't very original. I'd changed in a coffee shop next to my apartment, then hopped into a cab.
"Next time we must coordinate outfits beforehand," Michael whispered as we sat down. "I was going for 'salt of the earth' today."
"Oh, I wanted to match the décor," I said.
Tellicherry felt like a sexy, sinister jewel box. A rich sapphire blue stained the walls in large, meandering splotches, like dye dropped into water. Bronze silk leaped and dipped in the cushions. The waitresses wore black dresses with seductive lace panels revealing flesh-colored bits, and the waiters slinked in semi-sheer pajama-like outfits, conjuring bedtime escapades, none of which involved sleeping.”
Jessica Tom, Food Whore: A Novel of Dining and Deceit

Petra Hermans
“As if, you share universal food, do not feel sorry; you should worry.”
Petra Hermans
tags: theme

Julie Buxbaum
“My dad and I both refuse to patronize the number-one-ranked Curryland, despite the statistical significance of the additional seven five-star reviews in their favor, because as a rule we avoid restaurants that rely on a theme, especially one as nonsensical as pretending that each customer is a tourist in a mythical place called Curryland.”
Julie Buxbaum, What to Say Next

Hannah Richell
“Patricia Lovell up at the vicarage wants everything "vintage" themed this year. She wants it all 1950s Country Living style. You know the sort of thing: pastel bunting, flowers in jam jars and mismatched teacups.”
Hannah Richell, The Peacock Summer

“I loved that there were cat symbols everywhere: feline figurines in window storefronts, cat posters, and cat ads. Even the construction signs were cats- pink-and-white Hello Kitty figures hanging off barriers, to keep pedestrians from stumbling into holes in the road.”
Rachel Cohn, My Almost Flawless Tokyo Dream Life

Ken Goudsward
“Rule 1: Each scene must advance the plot and the characters, but more importantly, the plot and characters must advance the theme.
Rule 2: Do not be obvious about rule 1.”
Ken Goudsward

Dana Bate
“Okay, first there are the angels on horseback and devils on horseback."
Blake shakes his head. "Remind me what those are?"
"An English thing. Angels on horseback are baked oysters wrapped in bacon. Devils are the same thing with dates instead of oysters."
Blake nods. "Got it. What else?"
"I'm going to slow-cook the barbecued ribs and serve them as 'skeleton ribs,' and I'll serve up the calamari tentacles as 'deep-fried spiders.' Then I'll roast the shrimp and arrange them in glasses of ice to look like claws or fingers, which people can dip into a 'Bloody Mary' cocktail sauce. And I'll scatter platters of deviled eggs around the living and dining rooms."
"Think that'll be enough food?"
"Definitely, I'll throw some cheese and crudités into the mix, too. Oh, and dessert- spiced devil's food cupcakes and blood orange sorbet.”
Dana Bate, The Girls' Guide to Love and Supper Clubs

Jennifer Weiner
“At six, Daisy slid the stuffed figs and the pastry-wrapped goat cheese purses into the oven, crammed her feet into a pair of navy-blue high heels, and put a giant straw hat with a navy-blue ribbon on her head. The theme of the party was the Kentucky Derby, even though the Derby itself wasn't until May. At least it had made the menu easy: mint julep punch and bourbon slushies, fried chicken sliders served on biscuits, with hot honey, tea sandwiches with Benedictine spread, bite-sized hot browns, the signature sandwich of Louisville, and miniature Derby pies for dessert.”
Jennifer Weiner, That Summer

“Oh, my goodness," Sylvie said with obvious delight, immediately leaning down for a closer look at the former professor's Beauty and the Beast spread.
There were iced biscuits, piped well, each in the shape of an animated character. Happily chomping down on a smiling teapot, Mariana cooed, "Look at the gingerbread houses."
Adam had re-created the central square of a small French-inspired town in gingerbread blocks, chocolate beams, and blown sugar fountains. He'd mechanized the latter to spill out a cascade of syrup, which fizzed like sherbet and tasted far better than Dominic had expected.
Most of the sugar-craft requirements had been checked off on the cake, however, and the sculpted objects that stood atop the icing. Even for a highly skilled, trained sugar artist, it was difficult to pull off a human figure, and Adam had wisely opted for the Beast's enchanted household: the clock, the candelabra, and so on.”
Lucy Parker, Battle Royal

Mokokoma Mokhonoana
“That you have to talk about only one thing many times does not mean that you have to say one thing many times.”
Mokokoma Mokhonoana

Amanda Elliot
“The noodle/worm idea was appealing to me. I hadn't made pasta in the competition yet. And noodle kugel was a traditional Jewish dish that held tight to my heart... and could also be made to look extremely disturbing. To be honest, it could be a little gross-looking on the best of days. Noodles submerged in a creamy cheese base, some of them sticking up top to get crispy in the oven. Raisins or other fruits flecking the kugel like little bugs. Maybe I could make the whole thing graveyard-themed.
If I was going to make something so rich and heavy and creamy, my other dish should balance it out by being light and savory. And spooky, of course. Maybe organ meats? Chicken feet were extremely scary-looking, maybe with some kind of beet sauce...”
Amanda Elliot, Sadie on a Plate

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