Å·±¦ÓéÀÖ

“Listen to me, goblin. You're stupid, let's accept that and move on.”
― Eoin Colfer, The Eternity Code

“No, mademoiselle, I would not like to see the children's menu. I have no doubt that the children's menu itself tastes better than the meals on it. I would like to order à la carte. Or don't you serve fish to minors?”
― Eoin Colfer, The Eternity Code

“Really, I'm trying to care, Artemis, really. But I thought it was all supposed to be over when the fat lady sings. Well, she's singing, but it doesn't appear to be over”
― Eoin Colfer

“how does she know it's the right room?' wondered Descant.
Oh, I don't know; mabye it's the magical red glow coming from the doorway, or perhaps it's the deafening howl of the temporal winds.' said Mervall.
Descant nodded.'You could be right, brother. And don't think I don't know sarcasm when I hear it.”
― Eoin Colfer, The Time Paradox

“They have gone. And the tunnel is about to close. So, boys, I am looking for someone to blame.”
― Eoin Colfer, The Time Paradox

“You got the eggs in you; the world is fully ready to celebrate the chicks out of your laying labour. Never give up. Go and breed! Go and breed great dreams.”
― Israelmore Ayivor, The Great Hand Book of Quotes

“Not every hen lay eggs. Not every hen that lays eggs gets them hatched. Not everyone born with greatness becomes as such. Go, hatch your eggs.”
― Israelmore Ayivor, The Great Hand Book of Quotes

“Never leave the egg in you not laid. Don't leave the laid eggs there not hatched. You deserve the best; you were created to use every gift in you!”
― Israelmore Ayivor, The Great Hand Book of Quotes

“The last meal aboard the Titanic was remarkable. It was a celebration of cuisine that would have impressed the most jaded palate.
There were ten courses in all, beginning with oysters and a choice of Consommé Olga, a beef and port wine broth served with glazed vegetables and julienned gherkins, or Cream of Barley Soup. Then there were plate after plate of main courses- Poached Salmon and Cucumbers with Mousseline Sauce, a hollandaise enriched with whipped cream; Filet Mignon Lili, steaks fried in butter, hen topped with an artichoke bottom, foie gras and truffle and served with a Périgueux sauce, a sauté of Chicken Lyonnaise; Lamb with Mint Sauce; Roast Duckling with Apple Sauce; Roast Squash with Cress and Sirloin Beef.
There were also a garden's worth of vegetables, prepared both hot and cold. And several potatoes- Château Potatoes, cut to the shape of olives and cooked gently in clarified butter until golden and Parmentier Potatoes, a pureed potato mash garnished with crouton and chervil. And, of course, pâté de foie gras.
To cleanse the palate, there was a sixth course of Punch à la Romaine, dry champagne, simple sugar syrup, the juice of two oranges and two lemons, and a bit of their zest. The mixture was steeped, strained, fortified with rum, frozen, topped with a sweet meringue and served like a sorbet. For dessert there was a choice of Waldorf Pudding, Peaches in Chartreuse Jelly, Chocolate and Vanilla Èclairs and French ice cream.”
― N.M. Kelby, White Truffles in Winter

“You don’t expect the goat to hatch the hen’s eggs. People do what they know very well. Don’t expect someone who doesn’t know what you know to do it for you. Do it yourself.”
― Israelmore Ayivor, Shaping the dream

“It is foul manners to miss a fowl and labor a neighbor with careless accusation.”
― Vincent Okay Nwachukwu, Weighty 'n' Worthy African Proverbs - Volume 1