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Quote by Karon Waddell

“I am the instigator of my adversities but at the same time I am the architect of my success.”

Quote by Karon Waddell

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Karon Waddell

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“Nobody else knew it, but the creek was magic. There was one bend in particular where the banks widened to form a craggy circle; the bed beneath had been formed millions of years ago when the earth sighed and shifted and great rock slabs were brought together jaggedly, so what was shallow at the rims deepened and darkened suddenly at its center. And that's where Vivien had made her discovery. She'd been fishing with the glass jars she'd pilfered from Mum's kitchen and kept now in the rotten log behind the ferns. Vivien stored all her treasures inside that log. There was always something to find within the creek's waters: eels and tadpoles, rusted old buckets from the gold-rush days. Once, she'd even found a set of false teeth.”

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Book:The Secret Keeper
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“The choices we make in youth can sow seeds that shape our future, for better or worse. Rebellion, dishonesty, and destructive behaviors may offer temporary thrills, but they often lead to long-term consequences. The decisions we make have the power to build or destroy relationships, opportunities, and even our own well-being. Prioritizing integrity, responsibility, and self-control can lead to a more fulfilling and purpose-driven life. By making informed, wise choices, we can cultivate a brighter future and avoid the pitfalls that can derail our lives.”

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Author:Shaila Touchton
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“We both went in for a bite, our spoons clinking against each other over the wide blue bowl. I understood his hesitation because the combination of ingredients inside just seemed so bizarre: soft pearls of earthy quinoa formed the base, mixed with chewy bits of slab bacon, avocado, bananas, and Brazil nuts. I popped the spoonful into my mouth and chewed, expecting these ingredients to clash with one another. But they didn't. They sang together, the saltiness and chew of the bacon mixing with the sweet, silky banana and grassy, buttery avocado. The salty crunch of the Brazil nuts gave the dish texture, and the quinoa was a fairly neutral stage for all the rest to shine. The whole effect was unique, something I wasn't quite sure how to write about. How to put it all into words. But, I thought as I cocked my head, it'll speak really well in a photo, where you can see all these different things mashed up against one another. It'll be beautiful, like its taste.”

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Book:Best Served Hot
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“The good thing about starting your Thanksgiving feast with Oeufs en Gelée is that everything afterward is going to taste pretty goddamned great by comparison, and by the time we'd gotten through the gorgeously crisp and moist goose, the prunes stuffed with duck liver mousse, the cabbage with chestnuts, the green beans, and the creamed onions, aspic was largely forgotten, and we didn't even mind much that I had begun the Thanksgiving preparations with the absolutely insane idea that I would make chocolate soufflé for dessert once we were finished with dinner. This, of course, being the delusion of a diseased mind.”

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Book:Julie & Julia: My Year of Cooking Dangerously
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“Her family hasn't had a full-blown Thanksgiving dinner since LeMar fell ill a few years ago, so she's making all of the old favorites: rice and gravy, oyster pie, cranberry sauce, green bean casserole, and pickled artichokes. And of course, her mama's homemade biscuits that just melt in your mouth. She's even dusted off the old cornucopia basket she used to put out when the girls were little, and she's created a table centerpiece that Ray would be proud of with dried corn, pumpkin gourds, plums, apples, and tangerines.”

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Book:The Wedding Machine
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“As soon as we open the apartment door, we can smell the turkey roasting. I've cooked it in a paper bag (a neat trick that ensures an incredibly moist bird without basting). The smell is a heady combination of roasting turkey, and apple brandy, butter, and wild mushrooms that I've combined and rubbed on the inside of the bird and under the skin of the breast and legs. It will be delicious.”

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Book:Aftertaste: A Novel in Five Courses
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