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Quote by Ashley Poston

“The pancakes and French toast were topped with locally sourced Honey-Honey honey, made grumpy to order with powdered sugar and cinnamon, with a perfectly star-cut strawberry on top.”

Quote by Ashley Poston

Book:A Novel Love Story
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A Novel Love Story

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Ashley Poston

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“Michael's house was on Magazine Street across from a little diner called Johnny River. It was a local, homemade-looking place with a screen door and dishes that didn't match. The kind of place tourists never find unless they're visiting a friend in New Orleans who happens to live in the neighborhood. The eggs came three on a plate, over easy but still hot in the center, perfectly done, with two biscuits, gravy, sausage, grits, and hot sauce on the side, and because of them I liked Michael just a little bit more after breakfast than I had before. I walked across the street listening to the screen door slam behind me. His house was the second in from the corner. A narrow Victorian painted lilac on the outside with cream-colored steps, chipped and sunken in the middle from who knows how many years and how many footsteps.”

New OrleansLocal FoodDinerVictorian Home
Book:Scent of Darkness
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“Growing up outside of Philadelphia, I never wanted for diner food, whether it was from Bob's Diner in Roxborough or the Trolley Car Diner in Mount Airy. The food wasn't anything special- eggs and toast, meat loaf and gravy, the omnipresent glass case of pies- but I always found the food comforting and satisfying, served as it was in those old-fashioned, prefabricated stainless steel trolley cars. Whenever we would visit my mom's parents in Canterbury, New Jersey, we'd stop at the Claremont Diner in East Windsor on the way home, and I'd order a fat, fluffy slice of coconut cream pie, which I'd nibble on the whole car ride back to Philly. I'm not sure why I've always found diner food so comforting. Maybe it's the abundance of grease or the utter lack of pretense. Diner food is basic, stick-to-your-ribs fare- carbs, eggs, and meat, all cooked up in plenty of hot fat- served up in an environment dripping with kitsch and nostalgia. Where else are a jug of syrup and a bottomless cup of coffee de rigueur? The point of diner cuisine isn't to astound or impress; it's to fill you up cheaply with basic, down-home food. My menu, however, should astound and impress, which is why I've decided to take up some of the diner foods I remember from my youth and put my own twist on them. So far, this is what I've come up with: Sloe gin fizz cocktails/chocolate egg creams Grilled cheese squares: grappa-soaked grapes and Taleggio/ Asian pears and smoked Gouda "Eggs, Bacon, and Toast": crostini topped with wilted spinach, pancetta, poached egg, and chive pesto Smoky meat loaf with slow-roasted onions and prune ketchup Whipped celery root puree Braised green beans with fire-roasted tomatoes Mini root beer floats Triple coconut cream pie”

SandwichesNostalgicComfort FoodMenuDinerTrolley Cars
Book:The Girls' Guide to Love and Supper Clubs
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“He’s not perfect. You aren’t either, and the two of you will never be perfect. But if he can make you laugh at least once, causes you to think twice, and if he admits to being human and making mistakes, hold onto him and give him the most you can. He isn’t going to quote poetry, he’s not thinking about you every moment, but he will give you a part of him that he knows you could break. Don’t hurt him, don’t change him, and don’t expect for more than he can give. Don’t analyze. Smile when he makes you happy, yell when he makes you mad, and miss him when he’s not there. Love hard when there is love to be had. Because perfect guys don’t exist, but there’s always one guy that is perfect for you.”

LoveInspirational
Author:Bob Marley
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“To love someone is like moving into a house," Sonja used to say. "At first you fall in love in everything new, you wonder every morning that this is one's own, as if they are afraid that someone will suddenly come tumbling through the door and say that there has been a serious mistake and that it simply was not meant to would live so fine. But as the years go by, the facade worn, the wood cracks here and there, and you start to love this house not so much for all the ways it is perfect in that for all the ways it is not. You become familiar with all its nooks and crannies. How to avoid that the key gets stuck in the lock if it is cold outside. Which floorboards have some give when you step on them, and exactly how to open the doors for them not to creak. That's it, all the little secrets that make it your home.”

Love
Book:A Man Called Ove
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