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Picky Quotes

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Picky Quotes

“Describing our romantic longings in 'Life preserves,' therapist Harriet Lerner shares that most people want a partner 'who is mature and intelligent, loyal and trustworthy, loving and attentive, sensitive and open, kind and nurturant, competent and responsible.' No matter the intensity of this desire, she concludes: 'Few of us evaluate a prospective partner with the same objectivity and clarity that we might use to select a household appliance or a car.' To be capable of critically evaluating a partner we would need to be able to stand back and look critically at ourselves, at our needs, desires, and longings..... We fear that evaluating our needs and then carefully choosing partners will reveal that there is no one for us to love. Most of us prefer to have a partner who is lacking then no partner at all. What becomes apparent is that we may be more interested in finding a partner than in knowing love.”

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Book:All About Love: New Visions
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“Yeah, babe. A good surprise. What kind of boyfriends do you think we are?” “Boyfriends,” I parrot. “Not the word you’d pick?” Anakin asks, knowing me far too well. “It’s too simple of a word.” He nods and rests his chin on my shoulder. “How about husbands?” “Too human.” “Mates?” “What are we, werewolves?” He chuckles. “Well then, what do you want to call us?” I frown. “I don’t know, mine?”

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Book:Tainted Power - The Complete Series
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“Gabriel Solomon, our sandy-lashed, red-haired, soon-to-be-surgeon waiter, recited the night's menu: salad, broiled salmon, boiled red potatoes, sliced tomatoes and corn on the cob, all served family style. A vast slab of butter lay on a white plate next to baskets of bread- white Wonder bread and buttermilk biscuits, neither of which had ever touched our lips. There was a bottle of Hershey's chocolate syrup in the center of the table, a novelty for Jews who didn't mix dairy foods with meat. "The milk is from the farm's cows," Gabe explained. "It's pasteurized but it doesn't taste like city milk. If you'd like city milk, it will be delivered to you. But try the farm milk. Some guests love it. The children seem to enjoy it with syrup." Gabe paused. "I forgot to ask you, do you want your salad dressed or undressed?" Jack immediately replied, "Undressed of course," and winked. My mother worried about having fish with rolls and butter. "Fish is dairy," my father pronounced, immediately an expert on Jewish dietary laws. "With meat it's no butter and no milk for the children." Lil kept fidgeting in her straight-backed chair. "What kind of food is this?" she asked softly. "What do they call it?" "American," the two men said in unison. Within minutes Gabe brought us a bowl filled with iceberg lettuce, butter lettuce, red oak lettuce. "These are grown right here, in our own garden. We pick the greens daily. I brought you some oil and vinegar on the side, and a gravy boat of sour cream for the tomatoes. Take a look at these tomatoes." Each one was the size of a small melon, blood red, virtually seedless. Our would-be surgeon sliced them, one-two-three. We had not encountered such tomatoes before. "Beauties, aren't they?" asked Gabe. Jack held to certain eccentricities in his summer food. Without fail he sprinkled sugar over tomatoes, sugared his melons no matter how ripe and spread his corn with mustard- mustard!”

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Book:Up from Orchard Street
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“But Stanley persisted in the kitchen, performing the small yet demanding apprentice's tasks she set for him- removing the skin from piles of almonds, grating snowy hills of lemon zest, the nightly sweeping of the kitchen floor and sponging of metal shelves. He didn't seem to mind: every day after school, he'd lean over the counter, watching her experiment with combinations- shifting flavors like the beads in a kaleidoscope- burnt sugar, hibiscus, rum, espresso, pear: dessert as a metaphor for something unresolvable. It was nothing like the slapdashery of cooking. Baking, to Avis, was no less precise than chemistry: an exquisite transfiguration. Every night, she lingered in the kitchen, analyzing her work, jotting notes, describing the way ingredients nestled: a slim layer of black chocolate hidden at the bottom of a praline tart, the essence of lavender stirred into a bowl of preserved wild blueberries. Stanley listened to his mother think out loud: he asked her questions and made suggestions- like mounding lemon meringue between layers of crisp pecan wafers- such a success that her corporate customers ordered it for banquets and company retreats. On the day Avis is thinking of, she sat in the den where they watched TV, letting her hand swim over the silk of her daughter's hair, imagining a dessert pistou of blackberry, creme fraiche, and nutmeg, in which floated tiny vanilla croutons. Felice was her audience, Avis's picky eater- difficult to please. Her "favorites" changed capriciously and at times, it seemed, deliberately, so that after Avis set out what once had been, in Felice's words, "the best ever"- say, a miniature roulade Pavlova with billows of cream and fresh kumquat- Felice would announce that she was now "tired" of kumquats.”

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Book:Birds of Paradise
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“I have always been really picky about the films that I make, because I think that there's such an incredible opportunity to bring up questions when you're making movies, and some of my favorite films bring up big questions. They are movies that, when you walk away from it, it hits you as something deeper, and it's a great, fun way to be able to bounce around some of these harder concepts in our heads.”

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Author:Brie Larson
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“When you're a producer on top of that, just havin' a beat that's hot is not enough. Now you know your sound, 'cause you've been workin' on your sound for so long, and now you're extra picky. You might do a beat that's ill, that the average rapper would pay big money to get on, but you don't wanna do it because you're like, "Ehhh... it's not what I'm looking for, it's not what I'm goin' for." So you're extra picky.”

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Author:J. Cole
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“You meet people who are great to hang with, and you just want to make stuff. So, you just make stuff. I never would have seen that coming. I guess at this point, I can't say that I'm really picky about it. If someone wants to work with me, I'm psyched. As far as who I might call, I don't know. I've never thought about it. Maybe I don't feel like I'm able to ask. That hasn't crossed my mind. I'm that girl who waits to be invited to the dance. I'm not doing any inviting myself, if that makes any sense.”

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Author:Leah Siegel
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“I think I'm better wired for television. I love variety as far as a project. I'm easily bored and the schedule of a television show, it just keeps you going. I love theater and I think doing a sitcom in front of a live audience is the closest you can get to theater, and it's really the best mix of like standup and theater, is really a sitcom. I started as a standup and I still continue to do that as well, so I think I'm just a TV guy and happy for it. I think my movie career is kind of like my social life, I'm picky and not in demand. So it perhaps is working out.”

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Author:Brad Garrett
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“Back in the day I wanted to be a James Bond girl and I got really close to it too, but I didn't. But now it's just really about enjoying who I work with, the kind of atmosphere that I'm working in, and the character. That's why I think nowadays I tend to really try to be somewhat picky any more to what I do, not just going out to get a job. And sometimes you have to do that, you have to work just to work. But I'm very fortunate to say that I'm actually working at a job that I absolutely love and enjoy and everybody there I enjoy so much and I feel very blessed.”

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Author:Tiffani Thiessen
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