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“The waitress scuttles away, and I make a shooing motion at the old couple who’re still glaring.

“Don’t you have something to better to work on?�� I hiss. “Like golfing or eating prunes or dying?��

The old lady looks shocked.

“Okay, sorry, not dying. But seriously, prunes are good for you.”
― Sara Wolf, Lovely Vicious

“I don't like him." Looking from Kale to Alex, Ginger said, "I don't like cabbage. Do you see me taking on the produce section of the food store?”
― Jus Accardo, Toxic

“When I was suddenly thrust into what everyone calls menopause (Orchids) earlier than my body planned, I decided someone needed to take charge on so many levels. It was time to not only change the vernacular, but to speak up and say "Hey! This isn't an old lady's disease! We aren't old! We are strong and dammit, we are beautiful and sexy too!”
― Lisa Jey Davis, Getting Over Your Ovaries: How to Make 'The Change of Life' Your Bitch

“747s always remind me of a fat, ugly old lady in the neighborhood where I used to live. Huge sagging breasts, swollen legs, dried up neckline. The airport, a likely gathering place for the old ladies. Dozens of them, coming and going, one after the other.”
― Haruki Murakami, A Wild Sheep Chase

“In all of my years doing this job, I have never given the drug to anyone over three months pregnant; not once, because everybody listens to me, except you.”
― Kien Nguyen, The Unwanted: A Memoir of Childhood

“Like many who make their livelihood with their minds, she had an outsized pride in the few things her hands had crafted. It was perhaps the only things for which Ironfist could consider her a silly old lady.”
― Brent Weeks, The Blinding Knife

“You see a lady sitting there and she's not doing anything and you tend to forget that of course she wasn't always a little old lady. There's all this colored stuff inside her, it's all inside, bubbling.”
― Judith Kerr

“It's a relief to leave unnecessary things. But do the necessary things have to be so heavy?”
― Hiromi Goto, Shadow Life

“Communication by touch
is not for every old dutch.”
― Volodymyr Knyr

“I would like to be like Rome when I am an old lady.”
― Elizabeth Gilbert, Eat, Pray, Love

“She (my mother) could still recite them (the poems) in full when she was lying helpless and nearly blind, in her bed, an old lady. Reciting, her voice took on resonance and firmness, it rang with the old fervor, with ferocity even. She was teaching me one more, almost her last, lesson: emotions do not grow old. I knew that I would feel as she did, and I do.”
― Eudora Welty, On Writing

“Look, the old lady’s going to allow you in her house, hmmm? You think she’ll remember if a few groceries she bought are missing the next day? Hell, she probably won’t even remember buying them by the time she returns home.”
― Finn Eccleston, The Community: A Funny and Disturbing Conspiracy Mystery Novel

“These are all winter melons. This one is called "old lady melon." It is very sweet, very soft,' Karim said, running his hand over the melon's tight folds.
Round as a football, heavy and full, its skin was ribbed like thick corduroy, its wrinkly stalk curved as a coat hook. Taking his knife, Karim carved a sickle moon from the seaweed-green melon, exposing, almost indecently, the melon's flesh, creamy as magnolia. In the middle, a tightly packed jelly-ball of seeds-- unlike watermelons, which have their seeds scattered throughout-- managed to hold its form despite the cut. From this strange melon came a uniquely robust fruitiness, mixing overripe pear with Bourbon vanilla. He held up the melon proudly, an example of the fruit in its prime, the cross-section of its seed house, glistening in the sunshine. In Uzbekistan it is the trader who decides when a melon is ready. There are no stickers ordering the buyer to 'ripen at home'.
He handed me the slithery wedge and I tried to unpick the flavors as grievous wasps landed drunkenly on the scattered rinds. First, sherbet. Then a little honey mixed with almond extract and, finally, pineapple and the smoothness of rum.”
― Caroline Eden, Cold Kitchen: A Year of Culinary Travels