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Quote by Lora Leigh

“Oh yeah, by the way, baby. I'm your husband. You know, the one that died? The one that wouldn't come back to you for six fucking years. Yeah, she'd accept that easily enough. Bullshit.”

Quote by Lora Leigh

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Lora Leigh
Lora Leigh

Lora Leigh, born on March 6, 1965, is an American author known for her romantic novels. She has gained recognition for her deep emotional storytelling and complex character development. more

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“Dr. S didn’t notice. “Do you remember the cartoons of Rube Goldberg? An inventor of the most ludicrous contraptions. You know: a lever is pulled, causing a boot to kick a dog, whose bark motivates a hamster to run on a wheel which winds a pulley that raises a gate that releases a bowling ball and so on? Until, at the end, finally, the machine does something incredibly mundane, like making a piece of toast. Yes? Well, as it turns out, that’s the world. All these incredibly complex, inscrutably intertwined Rube Goldberg machines that can only be seen in retrospect when something happens.”

“Sam blew out 10 candles and in the distance Mary Lou Retton received a perfect 10 on her floor routine. And he almost felt like he, by blowing out the 10 candles at the precise moment that he had, had been what caused her to get the perfect 10. He fanaticized that the universe was a Rube Goldberg machine. If he had blown out only 9 candles, maybe the Romanian girl would have won instead.”

“When you visit Gindaco, spend some time watching the cooks make takoyaki before ordering, because it's an amazing free show. The shop has an industrial-sized takoyaki griddle with dozens of hot cast iron wells, each one about an inch and a half in diameter. The cook squirts the grill with plenty of vegetable oil. She dunks a pitcher into a barrel of pancake batter and sloshes it over the grill, then strews the whole area with negi, ginger, and huge, tender octopus chunks. Some of Gindaco's purple tentacles are two inches long. This cooks for a little while, then the cook tops off the grill with more batter until it's nearly full. Up to this point, the process looks haphazard, but then she whips out the skewers. Using only the same slender bamboo skewers you'd use for making kebabs, she begins slicing through the batter in a grid pattern and forming a ball in each well. Somehow she herds this ocean of batter into a grid of takoyaki in a minute or two. The takoyaki cost all of 500 yen, and the price includes a wooden serving boat that you can take home and reuse as a bath toy if you haven't gotten too much sauce on it. A Gindaco takoyaki is a brilliant morsel: full of flavor from the negi and ginger, crispy on the outside and juicy within. Takoyaki also stay mouth-searingly hot inside for longer than you can stand to wait, so be careful.”

“In the procession of pieces, which Ikegawa changes based on his read of each guest, you find crunch and chew, fat and cartilage, soft, timid tenderness and bursts of outrageous savory intensity. He starts me with the breast, barely touched by the flame, pink in the center, green on top from a smear of wasabi, a single bite buries a lifetime of salmonella hysteria. A quick-cooked skewer of liver balances the soft, melting fattiness of foie with a gentle mineral bite. The tsukune, a string of one-bite orbs made from finely chopped thigh meat, arrives blistered on the outside, studded with pieces of cartilage that give the meatballs a magnificent chew. Chochin, the grilled uterus, comes with a proto-egg attached to the skewer like a rising sun. The combination of snappy meat and molten yolk is the stuff taste memories are made of.”

“It helped that I was working with a pretty awesome recipe. Baba had this way of drawing out the tender in his meat, marinating and using delicate pinches of spice that he dusted gently over the hills and valleys of slices and rolled balls and rural-hewed chunks destined for gyros or meat trays or to be garnished with salad within a deliciously sloppy naan sandwich.”

“so this is my collection of human body parts, Dr. Silkston," he said proudly, walking into the storeroom. "each organ is here fro a reason, a purpose. you see this one," he said, pointing to a cylinder containing what appeared to Thomas to be a section of a small intestine with a hole in it. "'Tis a duelist's jejunum. that is the bullet hole, right through the middle. and this, this is the Marquis of Rockingham's heart," he announced proudly. " he gave me a permission to have it a fore he died”