7
" This is unbelievable,” James said. “I mean, you guys are out here planning to build an armored car out of my dad’s old, and I mean old, car. Mom is in the house making cookies like this is just an everyday occurrence. Once this starts, you guys probably won’t live through it, and nobody is acting like it’s a big deal. I don’t know that I’m comfortable with my parents preparing for their funeral.”
“Everyone has to die of something, son,” Rick said.
James looked stunned. “So you are thinking about that as a possibility? Then why go to all the trouble of putting armor on the car and putting in that big engine?”
“Because I have to get back to the starting point, which in this case is the Deal’s Gap,” Rick answered. “And the car won’t make it if I don’t make modifications.”
“Once they figure out what you’re doing and where you’re going, they’ll ambush you. You won’t be able to get out of it. They’ll gun you and Mom down in cold blood.” James was trying to hide the emotion from his face. "
― Rich Hoffman
11
" The click of the seat belt securing into the buckle is the only sound to break the awkward silence. I feel his warm breath on my neck as he reaches and I take a deep nervous inhale. His scent fills my nose, it is clean and warm, just like in the coffee shop. The smell of his skin is delicious. I try to stop these thoughts, but they are invading my brain in a way that has never happened to me before. Not even with...Rick. I try push him back out of my mind at this moment because I feel a sense of guilt. Rick and I are frozen. That’s the only way I can describe us. He is faithful, he is steady, he is nice, but he is not like this man in front of me: new, mysterious, and unpredictable. Rick and I are in a state of comfort, but like much of my life, I am becoming more and more discontent with comfort. "
― Nina G. Jones , Strapped (Strapped, #1)
16
" I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed to know what to cook for his teenage daughter. Jose Andres made me a classic Spanish tortilla, shocking me with the sheer volume of viridian olive oil he put into that simple dish of potatoes, onions, and eggs. Graham Elliot Bowles and I made gourmet Jell-O shots together, and ate leftover cheddar risotto with Cheez-Its crumbled on top right out of the pan.
Lucky for me, Maria still includes me in special evenings like this, usually giving me the option of joining the guests at table, or helping in the kitchen. I always choose the kitchen, because passing up the opportunity to see these chefs in action is something only an idiot would do. Susan Spicer flew up from New Orleans shortly after the BP oil spill to do an extraordinary menu of all Gulf seafood for a ten-thousand-dollar-a-plate fund-raising dinner Maria hosted to help the families of Gulf fishermen. Local geniuses Gil Langlois and Top Chef winner Stephanie Izard joined forces with Gale Gand for a seven-course dinner none of us will ever forget, due in no small part to Gil's hoisin oxtail with smoked Gouda mac 'n' cheese, Stephanie's roasted cauliflower with pine nuts and light-as-air chickpea fritters, and Gale's honey panna cotta with rhubarb compote and insane little chocolate cookies. Stephanie and I bonded over hair products, since we have the same thick brown curls with a tendency to frizz, and the general dumbness of boys, and ended up giggling over glasses of bourbon till nearly two in the morning. She is even more awesome, funny, sweet, and genuine in person than she was on her rock-star winning season on Bravo. Plus, her food is spectacular all day. I sort of wish she would go into food television and steal me from Patrick. Allen Sternweiler did a game menu with all local proteins he had hunted himself, including a pheasant breast over caramelized brussels sprouts and mushrooms that melted in your mouth (despite the occasional bit of buckshot). Michelle Bernstein came up from Miami and taught me her white gazpacho, which I have since made a gajillion times, as it is probably one of the world's perfect foods. "
― Stacey Ballis , Off the Menu