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W Quotes

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All W Quotes

“Working was a matter of pride and we did it because we wanted to, not because we had to. During our infrequent breaks, the reward was going to the small store we called a “geedunk.” Getting to it required a climb up the long ladder or wooden stairs from the dock area. The geedunk was owned by Ma & Pa McCloud and, although it wasn’t anything to write home about, it was a safe haven for underclassmen and had everything from lobster rolls to hot dogs and hamburgers. Having an old-fashioned soda fountain, some tables and booths, it was a place where we could sit and shoot the breeze, without being hassled by the upperclassmen. Although the Academy fed us well, I was at an age when I was always hungry and if I got some slack time from Bo’sun Haskell or Bill Cooms, and had the money, I’d climb the back ladder for some chow. Sometimes I’d even be able to afford a lobster roll, but they were few and far between. I always tried to stretch the break into at least twenty minutes. Our respite never seemed long enough, but just by looking at my hands you could tell that the work was hard and the day was long. Finally, when the working day was behind us, we usually just dragged ourselves back up the steep hill, forgetting the idea of marching in formation. Time was always a factor, so it was imperative that I get cleaned up and into the uniform of the day before the chow line closed.”

Captain Hank BrackerSea StoriesMaine Maritime AcademyMaine HistoryOn The Waterfront
Author:Captain Hank Bracker, "Salty & Saucy Maine"
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“Working with a manuscript with that kind of intimacy is kind of like taking a magnification mirror to your pores. Its horrifying but it shows just where the problems are. Of course, I do get bored of the words after a while. I take breaks from them so that we can breathe. And by the time I'm done with my umpteenth regurgitation, I hate the words. They become flavorless chewing gum. Like how really old gum gets once it starts disintegrating in your mouth. Gum that's lost its elasticity and feels like a sweater.”

KindDoneProblemHateBreakI HateBreatheIntimacyBoredChewing Gum
Author:Myriam Gurba
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“Working with artists and other poets has made me aware that there was a bigger "me" that I hadn't been quite aware of. Plus we had a good time. It's so much fun to write, for example, with a big brush on a giant piece of paper and to help create visually attractive and surprising objects, which is not what you normally do when you're writing a poem. It's wonderful to create these pieces with artists.”

WritingHelpingArtistFunWonderfulPoetAttractiveGood TimesHad A Good Time
Author:Ron Padgett
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“Working with Bernardo Bertolucci, director of Stealing Beauty was my first experience of being able to communicate with someone whom I'd think of as a mentor, who'd ask me my opinion and trust me, and believe in me and allow me to do the things that I wanted to do. The film itself was also rare in terms of character most of the scripts I've read are the story of some man, and there might be a love interest or a big woman's part.”

ThinkingMenBelieveCharacterFilmTermInterestOpinionCommunicateStealingAsk MeBelieve In MeMentorTrust Me
Author:Liv Tyler
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“Working with Chaplin was very amusing and strange. His films are so funny, but working with him, I found him to be a very serious man. Whereas the films of Hitchcock are macabre, he could be a very funny man to work with, always telling jokes and holding court. Of course, when I worked with Charlie he was getting older.”

MenFunnyFilmCoursesFoundStrangeSeriousJokesCourtGetting OlderCharlieAmusingHitchcockChaplinFunny MenMacabreSerious Man
Author:Tippi Hedren
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“Working with chocolate always helps me find the calm centre of my life. It has been with me for so long; nothing here can surprise me. This afternoon I am making pralines, and the little pan of chocolate is almost ready on the burner. I like to make these pralines by hand. I use a ceramic container over a shallow copper pan: an unwieldy, old-fashioned method, perhaps, but the beans demand special treatment. They have traveled far, and deserve the whole of my attention. Today I am using couverture made from the Criollo bean: its taste is subtle, deceptive; more complex than the stronger flavors of the Forastero; less unpredictable than the hybrid Trinitario. Most of my customers will not know that I am using this rarest of cacao beans; but I prefer it, even though it may be more expensive. The tree is susceptible to disease: the yield is disappointingly low; but the species dates back to the time of the Aztecs, the Olmecs, the Maya. The hybrid Trinitario has all but wiped it out, and yet there are still some suppliers who deal in the ancient currency. Nowadays I can usually tell where a bean was grown, as well as its species. These come from South America, from a small, organic farm. But for all my skill, I have never seen a flower from the Theobroma cacao tree, which only blooms for a single day, like something in a fairytale. I have seen photographs, of course. In them, the cacao blossom looks something like a passionflower: five-petaled and waxy, but small, like a tomato plant, and without that green and urgent scent. Cacao blossoms are scentless; keeping their spirit inside a pod roughly the shape of a human heart. Today I can feel that heart beating: a quickening inside the copper pan that will soon release a secret. Half a degree more of heat, and the chocolate will be ready. A filter of steam rises palely from the glossy surface. Half a degree, and the chocolate will be at its most tender and pliant.”

ChocolateBeansGenus SpeciesCacaoVianne RocherPralines
Author:Joanne Harris
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