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Quote by Alana Albertson

“He took her hand out of gentlemanly habit, and they walked out of her driveway and started their stroll in a row of garlic, the pungent scent filling the air. Grape vines contrasted with nascent strawberry plants, which would probably be ready to harvest this spring. This farm was massive. Normally, Enrique loved staring out at the ocean from his home in La Jolla, but the view of all these plants as far as his eyes could see almost seemed better. The round artichoke globes reminded him of the undulating waves in the ocean. Wind blew the leaves of the garlic plants, which varied in size. And all this magnificent greenery fed people throughout California.”

Quote by Alana Albertson

Book:Kiss Me, Mi Amor
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Kiss Me, Mi Amor

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Alana Albertson

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ArthurPlanetAlienDouglas AdamsFord PrefectArthur DentPubFordWorld EndingDouglasAdamsAliens AbductDentPrefectBetelgeuse
Book:The Hitchhiker’s Guide to the Galaxy
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“What followed was a great treat for me. This was Irish traditional music as I had hoped to see and hear it, spontaneous and from the heart, and not produced for the sake of the tourist industry. As I sat there with my pint in my hand, enjoying the jigs and the reels, I watched the joy in the player’s faces and in those around them who tapped their feet and applauded enthusiastically. Music the joybringer. No question of being paid, or any requirement to perform for a certain amount of time. Just play for as long as it makes you feel good. This was self expression, not performance. Someone would begin playing a tune and the fellow musicians would listen to it once through, hear how it went and join in when they felt comfortable, until, on its last run through, it was being played with gusto by the entire ensemble. This process provided each piece with the dynamic of a natural crescendo which could almost have been orchestrated.”

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Book:Round Ireland with a Fridge
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“The woman behind the bar called out: ‘Why do you stand like hypnotized fish? Did you come to drink beer or to eat food?’ ‘Be patient,’ said Gersen. ‘We are making our decision.’ The remark annoyed the woman. Her voice took on a coarse edge. “Be patient,’ you say? All night I pour beer for crapulous men; isn’t that patience enough? Come over here, backwards; I’ll put this spigot somewhere amazing, at full gush, and then we’ll discover who calls for patience!”

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Book:The Face
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“While I struggled with the menu, a handsome middle-aged guy from a nearby table came over to help. "You like sashimi? Cooked fish? Sushi?" he asked. His English was excellent. He was originally from Okinawa, he said, and a member of Rotary International. I know nothing about the Rotarians except that it's a service organization; helping befuddled foreigners order food in bars must fall within its definition of charitable service. Our service-oriented neighbor helped us order pressed sweetfish sushi, kisu fish tempura, and butter-sauteed scallops. Dredging up a vague Oishinbo memory, I also ordered broiled sweetfish, a seasonal delicacy said to taste vaguely of melon. While we started in on our sushi, our waitress- the kind of harried diner waitress who would call customers "hon" in an American restaurant- delivered a huge, beautiful steamed flounder with soy sauce, mirin, and chunks of creamy tofu. "From that guy," she said, indicating the Rotarian samaritan. We retaliated with a large bottle of beer for him and his friend (the friend came over to thank us, with much bowing). What would happen at your neighborhood bar if a couple of confused foreigners came in with a child and didn't even know how to order a drink? Would someone send them a free fish? I should add that it's not exactly common to bring children to an izakaya, but it's not frowned upon, either; also, not every izakaya is equally welcoming. Some, I have heard, are more clubby and are skeptical of nonregulars, whatever their nationality. But I didn't encounter any places like that. Oh, how was the food? So much of the seafood we eat in the U.S., even in Seattle, is previously frozen, slightly past its prime, or both. All of the seafood at our local izakaya was jump-up-and-bite-you fresh. This was most obvious in the flounder and the scallops. A mild fish, steamed, lightly seasoned, and served with tofu does not sound like a recipe for memorable eating, but it was. The butter-sauteed scallops, meanwhile, would have been at home at a New England seaside shack. They were served with a lettuce and tomato salad and a dollop of mayo. The shellfish were cooked and seasoned perfectly. I've never had a better scallop.”

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Book:Pretty Good Number One: An American Family Eats Tokyo
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