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Salty Quotes

Quotes tagged as "salty" Showing 1-15 of 15
Brian  Doyle
“Some women have a pulsing energy almost too sharp and salty to endure and when they are in pain their pain is ferocious and shatters all over the place.”
Brian Doyle, Mink River

Amit Kalantri
“Some people when they see cheese, chocolate or cake they don't think of calories.”
Amit Kalantri, Wealth of Words

Lemony Snicket
“Sunny held Kit, and Violet held Klaus, and for a minute the four castaways did nothing but weep, letting their tears run down their faces and into the sea, which some have said is nothing but a library of all tears in history.”
Lemony Snicket, The End

Crystal Woods
“If everyone could just live near the ocean, I think we'd all be happier. It's hard to be down about anything knee deep in the sand.”
Crystal Woods, Write like no one is reading 2

Dean Koontz
“Jocko likes salty, Jocko likes sweet, but never bring Jocko any hot sauce, like with jalapenos, because it makes Jocko squirt funny-smelling stuff out his ears.”
Dean Koontz, Dead and Alive

Michelle Cuevas
“Yimello,' said Bernard finally, breaking the silence.

'Gesundheit?' I asked.

'It's a name for one of the colors that's invisible to us. Yimello," said Bernard. "There could also be glowl and novaly and replitz."

'Yes.' I nodded, stunned the kid could actually string together so many words at once. 'And, uh, don't forget the beautiful grynn, the luminous dulloff, or the subtle winooze.'

Bernard's face lit up. He stood and started pacing the room, speaking quickly. 'Or salty, and insomnia, and carefree, and talkative, and lonely, and burnt, and punctual.'

'Some of my favorite colors,' I agreed, nodding. 'We could paint this room whisper. Or zigzag. Or maybe a nice shade of ignored and invisible.”
Michelle Cuevas, Confessions of an Imaginary Friend

Judith M. Fertig
“When I lived in New York and went to Chinatown, I learned that these flavors and their meanings were actually a foundation of ancient Chinese medicine.
Salty translated to fear and the frantic energy that tries to compensate for or hide it.
Sweet was the first flavor we recognized from our mother's milk, and to which we turned when we were worried and unsure or depressed.
Sour usually meant anger and frustration.
Bitter signified matters of the heart, from simply feeling unloved to the almost overwhelming loss of a great love. Most spices, along with coffee and chocolate, had some bitterness in their flavor profile. Even sugar, when it cooked too long, turned bitter. But to me, spice was for grief, because it lingered longest.”
Judith Fertig, The Cake Therapist

“It’s a shame that sex is not all about pretty girls, flowers, and white lingerie. When it comes down to it, it’s more like a sweaty visit to the abattoir, followed by a salty fish market.”
Robert Black

Mandy Ashcraft
“His eyeballs felt as if they'd been removed, dry roasted, salted, and replaced.”
Mandy Ashcraft, Small Orange Fruit

William Bayer
“Another blinding California day. They were all blinding here.”
William Bayer, Pattern Crimes

Carla Laureano
“They were perfect- crisp on the outside with a creamy interior, at once both salty and sweet from a double bath in boiling duck fat. Not exactly the healthiest of choices, but oh, it was worth it.”
Carla Laureano, The Saturday Night Supper Club

Michelle Zauner
“Once, when I was a kid, I had impressed my mother, intuitively dipping a whole raw pepper into ssamjang paste at a barbecue restaurant in Seoul. The bitterness and spice of the vegetable perfectly married with the savory, salty taste of the sauce, itself made from fermented peppers and soybeans. It was a poetic combination, to reunite something in its raw form with its twice-dead cousin. "This is a very old taste," my mother had said.”
Michelle Zauner, Crying in H Mart

Stephanie Danler
“It's not hard to like these foods once you open your mouth to them: the anchovies, the trotters, the pig's head terrines, the sardines, the mackerel, the uni, the liver mousses and confits. Once you admit that you want things to taste like more or better versions of themselves---once you commit to flavor as your god---the rest follows. I started adding salt to everything. My tongue grew calloused, overworked. You want the fish to taste like fish, but fish times a thousand. Times a million. Fish on crack. I was lucky I never tried crack.”
Stephanie Danler, Sweetbitter