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Quote by Whitney Gardner

“Fries go in, fries come out. Fries go in, fries come out. Small, regular, large, extra-large. Fries go in, fries come out. Sweat drips down my back, my chest burning hot. I try not to scald my forearms when people slam into me, rushing between stations. Fries go in, fries come out. I am the siren call of McDonald's: smell the fries, you cannot resist. You want the fries. You need the fries, I hate the fries. I am the fries. Fries go in, fries come out.”

Quote by Whitney Gardner

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You're Welcome, Universe

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Whitney Gardner

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“You're going to love the ham, egg, and chips sandwich," Callum says. "It's Finn's favorite." "Is that what inspired the ham, egg, and chip toasty on your menu?" He whips his head around to peer at the counter, which is empty. "The guy who took our order headed back to the kitchen," I say. "Is everything okay?" "I just didn't want him to overhear and think I'm stealing his recipes. He might ban us from eating here, and then I'd never be able to eat the greatest sandwich ever made again." I roll my eyes. "Come on. It can't be that good." "Just wait." "Honestly, the sandwich you serve is amazing. Your idea to put a layer of fries between the ham and the egg is mind blowing.”

“Good fried chicken was remarkably hard to come by in New York, but this---tender, with just enough crust-only bits protruding, skin peeling easily away from the meat---this was good. The fries were thin and still hot, some with crunch, some with bite, lightly sprinkled with the salt blend they'd always used. The biscuits were fresh and flaky, and the salad's iceberg lettuce was dressed in Mimi's trademark sweet oil dressing---a closely guarded (but really very simple, and once very common) recipe.”

“The fat was bubbling in a pot on the stove. The potatoes went in, were snatched out, then plunged back in. They emerged crisp and golden; Richard sprinkled them with salt and piled them on a platter, then set a heap of tiny marinated fish on the side. They ate with their fingers. The potatoes were burning hot, the insides nearly melted, making the contrast with the cool, slick anchovies almost erotic.”

“Isabella gently guided her fork to the fish and lifted a piece of the pristine white flesh, lightly drizzled with Italian olive oil and dusted with fennel pollen, to her mouth. She closed her eyes as she tasted. It was simple, but not simple in the pejorative sense. It tasted clean, like the fish had emerged from crystal-blue water already on a plate, just waiting to be enjoyed. The olive oil added depth, and the fennel pollen a floral whiff. The fries were another story. They crackled under her teeth, and every bite was a salty surprise. There was a sprig of rosemary. There was a whole piece of lemon peel. Was that a caper she detected? There was also some kind of chili dusted on top, giving everything a capricious that kept making her go back for more. The Pinot Noir was like drinking a plum that'd been reclining on a leather chair, and the trifecta of the fish, the fries, and the wine became for Isabella a lodestar, a benchmark against which she would measure all other meals.”