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Inventory Quotes

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Inventory Quotes

“Fresh vegetables there." He leans forward and I lean with him; my knees crack, his don't. He has created an opening under the window and built a larder cupboard of wicker and bamboo. Luxurious cabbages, self-satisfied leeks, arching chard, earthy carrots, ravishing little turnips and all sorts of different squashes, some with markings like an ocelot, some shaped like gourds and others sheltering under impish bonnets of stalk. "Dried vegetables." In wooden pails, raised off the ground by hollow bricks, there are black-eyed beans watching me, lentils sleeping, haricot beans slithering and chickpeas tumbling. "Dairy products." There is now a portable chiller cabinet above my fridge. It is opened by means of a large aluminum handle which you lift then turn. It's a precious old-fashioned kitchen until harboring the cool half-light so beneficial to goat's and ewe's cheese, fresh cream and yogurt in strainers.”

FoodVegetablesInventoryDairy Products
Book:Chez Moi: A Novel
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“This morning, outside Nordic Fisheries a couple of delivery guys are unloading lobsters and crabs by the case, pausing in between loads to sip coffee from Styrofoam cups. Across the street, on Penn Avenue, the green grocers are busy stacking crates of vegetables and fruits, arranging them into a still life to showcase their most beautiful produce: heads of red romaine, their tender spines heavy with the weight of lush, purple-tinged leaves; a basket of delicate mâche, dark green, almost black, and smelling like a hothouse garden; sugar pumpkins of burnished gold; new Brussels sprouts, their tender petals open like flowers. At this hour the world belongs to those noble souls who devote their lives to food. Cook, grocer, butcher, baker, sunrises are ours. It's a time to gather your materials, to prepare your mise en place, to breathe uninterrupted before the day begins.”

ProduceCooksButchersBakersInventoryGrocers
Book:Aftertaste: A Novel in Five Courses
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“In the section with edible flowers I stopped short, a bright yellow-and-purple pansy in my hands, hearing my mother's voice from long ago. Pansies are the showgirls of the flower world, but they taste a little grassy, she'd confided to me once as we pulled the weeds in her herb and flower garden. I put a dozen pansies in my cart and moved on to carnations. Carnations are the candy of the flower world, but only the petals. The white base is bitter, she'd instructed, handing me one to try. In my young mind carnations had been in the same category as jelly beans and gumdrops. Treats to enjoy. "Impatiens." I browsed the aisles of Swansons, reading signs aloud. "Marigolds." Marigolds taste a little like citrus, and you can substitute them for saffron. My mother's face swam before my eyes, imparting her kitchen wisdom to little Lolly. It's a poor woman's saffron. Also insects hate them; they're a natural bug deterrent. I placed a dozen yellow-and-orange marigolds into my cart along with a couple different varieties of lavender and some particularly gorgeous begonias I couldn't resist. I had a sudden flash of memory: my mother's hand in her floral gardening glove plucking a tuberous begonia blossom and popping it in her mouth before offering me one. I was four or five years old. It tasted crunchy and sour, a little like a lemon Sour Patch Kid. I liked the flavor and sneaked a begonia flower every time I was in the garden for the rest of the summer.”

CandyInventoryMemories Of MotherEdible Flowers
Book:The Magic of Lemon Drop Pie
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“We made close to forty boxes today. Fifteen truffles (still selling well), but also a batch of coconut squares, some sour cherry gobstoppers, some bitter-coated orange peel, some violet creams, and a hundred or so lunes de miel, those little discs of chocolate made to look like the waxing moon, with her profile etched in white against the dark face. It's such a delight to choose a box, to linger over the shape- will it be heart shaped, round, or square? To select the chocolates with care; to see them nestled between the folds of crunchy mulberry-colored paper; to smell the mingled perfumes of cream, caramel, vanilla, and dark rum; to choose a ribbon; to pick out a wrapping; to add flowers or paper hearts; to hear the silky whisssh of rice paper against the lid-”

BoxesInventorySweetsChocolatesGift Wrapped
Book:The Girl with No Shadow
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“But Zozie was already making plans- seemingly unaware of the impact of that casual word- plans for a line of handmade truffles, the simplest of all chocolates to make; and then, perhaps some mendiants- my own favorites- sprinkled with almonds, sour cherries, and fat yellow sultanas. I could do it with my eyes closed. Even a child can make mendiants, and Anouk had often helped me in the days of Lansquenet, selecting the plumpest raisins, the sweetest cranberries (always keeping a generous portion aside for herself), and arranging them on the discs of melted chocolate, dark or light, in careful designs.”

CookiesInventorySweetsChocolates
Book:The Girl with No Shadow
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“Celina surveyed her inventory. Candied lemon and orange slices dipped in chocolate, roasted coffee beans enrobed in dark chocolate, and coconut confections enveloped in milk chocolate. Petite Coeurs with a crème fraîche and raspberry liqueur filling, rum-spiked caramels covered in milk chocolate, bittersweet espresso truffles studded with crushed Sicilian pistachios. For her seaside fantasy collection, the antique cast iron molds had yielded whimsical chocolate shells and seahorses. Within clam shells formed from chocolate were nestled pearls of white chocolate. Among the delicacies were her trademark stars: creamy milk chocolate, dark chocolate filled with peppermint-flavored crème fraîche, and white chocolate iced with candied lemon peel.”

ShellsFlavorsInventoryChocolates
Book:The Chocolatier
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“What is all this?” Auntie Zee cried. She was at the stove, an apron wrapped around her waist, stirring a pot of golden syrup that smelled like honey and lavender. Smiling broadly, Rin trotted across the kitchen and kissed her on the cheek. “Happy reopening day, Auntie Zee,” he wished her. He then deposited his baskets of sugar-covered pastries on the butcher block island. The other vendors repeated the greeting, each kissing her on the cheek and delivering baskets of ruby and golden fruit, fat berries, fresh-baked breads, honeyed pastries, packets of spiced meat, and jars of pearly beverages. Soon the parcels, jars, baskets, and crates were piled as high as the rafters, and the sweet and savory smells were thick in the air. Inhaling, Calisa thought it was like being inside the most delicious café in the world. In many worlds, she corrected herself.”

GiftsOld FriendsBasketsSustenanceInventoryCottagecore
Book:The Faraway Inn
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“Dear Mr. Duke, As requested, here is an inventory of the animals in my care: *Bixby, a two-legged terrier. *Marigold, a nanny goat of unimpeachable character, who is definitely not breeding. *Angus, a three-year-old Highland steer. *Regan, Goneril, and Cordelia- laying hens. *Delilah, a parrot. *Hubert, an otter. *Freya, a hedgehog. *Thirteen kittens of varying colors and dispositions. Gabe leafed through the report in disbelief. It went on for pages. She'd given not only the names, breeds, and ages of every misbegotten creature, but she'd appended a chart of temperaments, sleeping schedules, preferred bedding, and a list of dietary requirements that would beggar a moderately successful tradesman. Along with the expected hay, alfalfa, corn, and seed, the animals required several pounds of mince weekly, daily pints of fresh cream, and an ungodly number of sardines. The steer and thee goat, she insisted, must go to the same loving home. Apparently they were tightly bonded, whatever that meant, and refused to eat of parted. The laying hens did not actually lay with any regularity. Their previous owners had grown frustrated with this paltry production, and thus they had come into Her Ladyship's care. And the lucky bastard who accepted a ten-year-old hedgehog? Well, he must not only provide a steady supply of mealworms, but remain ever mindful of certain "traumatic experiences in her youth.”

AnimalsInventoryListPenelope CampionAnimal Care
Book:The Wallflower Wager
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“Pots hung from the ceiling beams, between the festoons of braided garlic, the hams, the salsicce, bunches of mountain herbs for medicine, strings of dried porcini, necklaces of dried apple rings in winter, chains of dried figs. The smell of onions, of hot lard and smoldering oak wood, of cinnamon and pepper, always seemed to hang in the air. The larder was full of meat at all times, needless to say: not small pieces, but huge joints and sides of beef and lamb, which Mamma and Carenza could never hope to use just for our household, and which were quietly passed on to the monks of Santa Croce so that they could feed the poor. Carenza made salami with fennel seeds and garlic, prosciutto, pancetta. Sometimes the air in the larder was so salty that it stung your nostrils, and sometimes it reeked of spoiled blood from the garlands of hares, rabbits, quail, thrushes and countless other creatures that would arrive, bloody and limp, from Papa's personal game dealer. Next to the larder, a door led out to our courtyard, which Mamma had kept filled with herbs. An ancient rosemary bush took up most of one side, and the air in summer was always full of bees. Sage, thyme, various kinds of mint, oregano, rocket, hyssop, lovage and basil grew in Mamma's collection of old terra-cotta pots. A fig tree was slowly pulling down the wall, and a tenacious, knotted olive tree had been struggling for years in the sunniest corner.”

GardenKitchenHerbsSeasoningsInventoryFruit TreesMeats
Book:Appetite
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“Give me thirty pounds of mussels, twenty-five of scampi, as much squid as you can get me, some whitefish, snapper, sea bass, and sardines- whatever you've got. That will get me through today, and when you get here I'll give you an order for the rest of the week." I'm too spent to repeat my outraged performance for Rob, the meat guy, because by now I know that neither he nor Eddie is to blame. But because we're great customers, Rob agrees to rush me over some sausage, a dozen pork tenderloins, and some flank steak, which I can cook quickly, for braciole. I instruct the prep cooks to roll out some lasagna noodles and to start preparing béchamel in large quantities. We will resort to a couple of baked pasta entrees, flavored with meat and sausage and, depending on what Eddie sends over, a cioppino.”

SeafoodInventoryItalian FoodFood PreparationMeats
Book:Aftertaste: A Novel in Five Courses
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“Unlike the pantries featured in interior design magazines, mine has no bespoke timber or marble finishes. It is, instead, a simple walk-in cupboard with pockmarked walls. And on its six shelves, painted white, the cycle of life is evident: eggs, nuts, seeds, spines, bones. A collage of primeval things born of nature, speaking of the land: oats, bark, leaves; and the sea: dulse, anchovies, mackerel. Things, now in tins and jars, that have absorbed the power of soil, oxygen, water and sun. And pickled things, suspended in time: mushrooms and cucumbers, noble-looking white asparagus spears erect in brine. Herbal and floral vinegars, sweet and fruity. Soot-black Persian dried limes, snow-white coconut milk, Sichuan peppercorns, Scottish heather honey, Japanese bonito stock, Turkish lokum, dried Polish mushrooms. A flavor atlas of the world.”

PreservesSeasoningsInventoryPantry
Book:Cold Kitchen: A Year of Culinary Travels
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“True, there's an aisle devoted to foreign foods, and then there are familiar foods that have been through the Japanese filter and emerged a little bit mutated. Take breakfast cereal. You'll find familiar American brands such as Kellogg's, but often without English words anywhere on the box. One of the most popular Kellogg's cereals in Japan is Brown Rice Flakes. They're quite good, and the back-of-the-box recipes include cold tofu salad and the savory pancake okonomiyaki, each topped with a flurry of crispy rice flakes. Iris and I got mildly addicted to a Japanese brand of dark chocolate cornflakes, the only chocolate cereal I've ever eaten that actually tastes like chocolate. (Believe me, I've tried them all.) Stocking my pantry at Life Supermarket was fantastically simple and inexpensive. I bought soy sauce, mirin, rice vinegar, rice, salt, and sugar. (I was standing right in front of the salt when I asked where to find it This happens to me every time I ask for help finding any item in any store.) Total outlay: about $15, and most of that was for the rice. Japan is an unabashed rice protectionist, levying prohibitive tariffs on imported rice. As a result, supermarket rice is domestic, high quality, and very expensive. There were many brands of white rice to choose from, the sacks advertising different growing regions and rice varieties. (I did the restaurant wine list thing and chose the second least expensive.) Japanese consumers love to hear about the regional origins of their foods. I almost never saw ingredients advertised as coming from a particular farm, like you'd see in a farm-to-table restaurant in the U.S., but if the milk is from Hokkaido, the rice from Niigata, and the tea from Uji, all is well. I suppose this is not so different from Idaho potatoes and Florida orange juice. When I got home, I opened the salt and sugar and spooned some into small bowls near the stove. The next day I learned that Japanese salt and sugar are hygroscopic: their crystalline structure draws in water from the air (and Tokyo, in summer, has enough water in the air to supply the world's car washes). I figured this was harmless and went on licking slightly moist salt and sugar off my fingers every time I cooked.”

BrandsJapanSugarSaltRiceInventorySupermarketKellogs
Book:Pretty Good Number One: An American Family Eats Tokyo
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“I don't like the term Stock Keeping Unit because it Implies that the priority is to keep products in stock. But keeping things in stock is inefficient and therefore should not be the priority. The ideal is for there to be minimal gap between production and sale; minimal gap between the time of production and time of consumption. The ideal is for things to be produced as needed, not to be stocked until needed.”

InventorySupply ChainStock Keeping Unit
Author:Hendrith Vanlon Smith Jr, CEO of Mayflower-Plymouth
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“Dina hummed to herself as she pulled out an empty jam jar from a busy cupboard. It was still labeled "Apricot Jam" from the batch her mum had made for her last year--- jam that tasted like bottled sunshine. There wasn't an exact science to the magic, but Dina often found that the best tea blends were ones she put into secondhand jars, ones that had been full of delicious, wonderful things. She clipped her curls out of her face and headed into the pantry. The walls were lined floor-to-ceiling with all manner of jars and boxes, all individually labeled in Dina's messy handwriting. She kept her spices together, along with other baking essentials like fish vanilla, cake flour, and a tin that was labeled "Eye of Newt" but actually contained nutmeg. Her tea selection had several shelves dedicated to it. Aside from the specialty blends she made for the shop, Dina kept a collection of tea and tisane ingredients, which she could mix into more personal blends at a moment's notice. Dina never felt more in her element as a kitchen witch than when she was looking through her pantry. Scott's tea blend needed to be something that encapsulated his energies yet also helped him in some way. A tea to drink in the middle of a long work day, Dina decided. She twirled a curl around her finger as she focused. She hadn't met any of his fellow curators yet, but from what Scott had told her they could be a bit of a handful. So the kind of tea that would help him get through a long meeting. Something to sharpen a tired mind. Dina knew just the thing for it. She scooped up several jars and laid them out on the counter before her. Black tea--- a full-bodied assam, cacao nibs, dried ginger and... it was missing something. Dina stepped back into the pantry and surveyed her shelves with her hands on her hips. She knew that this would need one more ingredient to be perfect for Scott. Lion's mane mushroom? Perhaps a little too earthy. Clove? Too heavy. It would overpower the other flavors. As her eyes skirted over the rows of jars, she spotted it. A small glass jar with a dark red powder in it. Dried beetroot! Perfect! Energizing yet slightly sweet and smooth, and it would make Scott look like he was drinking some kind of red-velvet-themed drink. Which was also his favorite cake flavor.”

Magical RealismInventoryPantryCafeHerbal TeaKey IngredientBlack TeaCottage Witch
Book:Best Hex Ever
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“Even the narrow canals around the Rialto teemed with floating shops- a small barge piled with jumbled green grapes, a boat heaped with oranges and limes, and another listing under a mountain of melons. I jogged along, drunk on all the colors and smells of the known world: pyramids of blood oranges from Greece, slender green beans from Morocco, sun-ripened cherries from Provence, giant white cabbages from Germany, fat black dates from Constantinople, and shiny purple eggplants from Holland.”

ExoticInventoryFruits And VegetablesGrocery ShoppingEuropean
Book:The Book of Unholy Mischief
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“Inventory: "Four be the things I am wiser to know: Idleness, sorrow, a friend, and a foe. Four be the things I'd been better without: Love, curiosity, freckles, and doubt. Three be the things I shall never attain: Envy, content, and sufficient champagne. Three be the things I shall have till I die: Laughter and hope and a sock in the eye.”

LoveLifeWisdomValuesHopeKnowledgeDoubtFriendsSorrowLaughterCuriosityEnvyContentmentIdlenessChampagneUnattainableInventoryFoesSuperfluitySufficienty
Book:The Complete Poems of Dorothy Parker
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“Mahogany shelves lined the counters, stacked with glass bottles and jars, like something from a fairy tale. There were whole, plump roses steeping in honey; purple-stained sugar, thick with lavender, tiny jars of crimson threads, cherries and peaches suspended in syrup as if they had fallen there from the trees. The luxurious scents wrapped around him. 'Butter,' his nose relayed, 'cream, nuts, brandy, chocolate...”

IngredientsFlowersInventoryFruitsScentsPatisserie
Book:The Confectioner's Tale
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“Mma Ramotswe had a detective agency in Africa, at the foot of Kgale Hill. These were its assets: a tiny white van, two desks, two chairs, a telephone, and an old typewriter. Then there was a teapot, in which Mma Ramotswe – the only lady private detective in Botswana – brewed redbush tea. And three mugs – one for herself, one for her secretary, and one for the client. What else does a detective agency really need? Detective agencies rely on human intuition and intelligence, both of which Mma Ramotswe had in abundance. No inventory would ever include those, of course.”

NeedsHumansDoeTwoThreeCoursesWhiteFeetIntuitionTinyTeaHillsRelyAgencyAbundanceChairsMmaAssetsClientsDesksSecretaryTelephonesVansDetectivesTypewritersInventoryMugTeapots
Book:The No. 1 Ladies' Detective Agency
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“The purpose of scientific enquiry is not to compile an inventory of factual information, nor to build up a totalitarian world picture of natural Laws in which every event that is not compulsory is forbidden. We should think of it rather as a logically articulated structure of justifiable beliefs about nature.”

ThinkingWorldShouldLawPurposeBeliefNaturalEventsInformationStructureForbiddenNatural LawScientific MethodFactualCompulsoryInventoryEnquiry
Book:Induction and intuition in scientific thought
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“The cookbook gives a detailed description of ingredients and procedures but no proofs for its prescriptions or reasons for its recipes; the proof of the pudding is in the eating. ... Mathematics cannot be tested in exactly the same manner as a pudding; if all sorts of reasoning are debarred, a course of calculus may easily become an incoherent inventory of indigestible information.”

IfsGivingMayReasonCoursesInformationEatingMathematicsProofReasoningDescriptionIngredientsRecipesTestedProceduresPrescriptionsCalculusCookbookInventoryPudding
Author:George Polya
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“Converting a classic batch-and-queue production system to continuous flow with effective pull by the customer will double labor productivity all the way through the system (for direct, managerial, and technical workers, from raw materials to delivered product) while cutting production throughput times by 90 percent and reducing inventories in the system by 90 percent as well.”

WayWellsCuttingMaterialsProductsPercentFlowLaborDirectWorkersProductionsCustomersProductivityClassicReducingRaw MaterialsConvertingInventoryQueues
Author:James P. Womack
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“Intentional living is the bridge to significance. At the end of every year, I take time out to reflect and evaluate the events of the previous year - what went well and what needed improvement. From that inventory, I lay out my next year - how I intend to live, make the best use of time and maximize adding value to others. Success asks, 'How can I add value to myself?' Significance asks, 'How can I add value to others?' It is your intention that lends itself to significance.”

YearsWellsEndsUseValuesNextAsksEventsNeededLaysAddIntentionImprovementBridgesSignificanceTake TimeNext YearEvaluateInventoryUse Of TimeAdding ValuePrevious Years
Author:John C. Maxwell
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“You could say that this book is ripped from the headlines, but that wouldn't be fair. Bret Anthony Johnston's riveting novel picks up where the tabloids leave off, and takes us places even the best journalism can't go. Remember Me Like This is a wise, moving, and troubling novel about family and identity, and a clear-eyed inventory of loss and redemption.”

BookRememberMovingLossNovelClearWiseIdentityPicksFairsRedemptionJournalismHeadlinesRippedTabloidsRemember MeAbout FamilyInventory
Author:Tom Perrotta
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“As we begin to plan for a new human society, we need to foster common values about clean air, water, and other elements of self-sustenance. These, along with a complete inventory of Earth's resources, will form the basis for a holistic approach to cybernated decision-making.”

NeedsHumansSelfEarthFormValuesWaterDecisionCommonPlansAirElementsApproachResourcesBasesCleanDecision MakingHuman SocietyHolisticSustenanceInventoryClean AirHolistic Approach
Author:Jacque Fresco
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