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“Miss Gates is a nice lady, ain't she?"
Why sure," said Jem. "I liked her when I was in her room."
She hates Hitler a lot . . ."
What's wrong with that?"
Well, she went on today about how bad it was him treating the Jews like that. Jem, it's not right to persecute anybody, is it? I mean have mean thoughts about anybody, even, is it?"
Gracious no, Scout. What's eatin' you?"
Well, coming out of the courthouse that night Miss Gates was--- she was going' down the steps in front of us, you musta not seen her--- she was talking with Miss Stephanie Crawford. I heard her say it's time somebody time somebody taught 'em a lesson, they were gettin' way above themelves, an' the next thing they think they can do is marry us. Jem, how can you hate Hitler so bad an' then turn around and be ugly about folks right at home---”
― Harper Lee

“I lift up the lid and inhale the aromas of what looks like a flaky pot pie, dusted with powdered sugar, the top scored in a crosshatch pattern. And holy moly, mother of the gods, I'm embraced by heavenly scents. Spicy. Sweet. Savory. Delicious. I commandeer a fork, take a bite, chew, and then swallow. Three layers of flavors infused with chicken, egg, and almonds melt on my tongue, the finish topped off with whispers of orange blossom, saffron, ginger, cumin, and turmeric. "This is absolutely incredible. What is this delight?"
"Bastilla," he says with a proud smile. "It's a typical recipe from Morocco, where I'm originally from, usually made with pigeon, but this one is made with chicken. My mother's recipe. It's also called pastilla.”
― Samantha Verant, The Spice Master at Bistro Exotique

“In each other's horror let us be lamp,
In each other's veins let us be current.
In each other's storms let us stand anchor,
Amidst vice and malice let us bear sentience.”
― Abhijit Naskar, Brit Actually: Nursery Rhymes of Reparations

“I reached into the cabinet for one of the many empty plastic storage bowls I kept there and scooped out ham and potato corn chowder. The chowder was more of a winter soup, perfect for the leftover ham bones from Thanksgiving through Easter, but I continued to make it because children liked corn and potatoes and ham. I'd made this pot with Jordy in mind, so I scooped out most of it and pressed the lid closed. Next, I slathered butter on the yeast rolls I'd kept in the warmer and wrapped them in tin foil. I double plastic-bagged the bowl and put the bread on top before handing it to him. There was enough to last them two or three days.”
― Rhonda McKnight, Bitter and Sweet