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“Let yourself be silently drawn by the strange pull of what you really love. It will not lead you astray.”
― Rumi

“A man's bookcase will tell you everything you'll ever need to know about him.”
― Walter Mosley, The Long Fall

“Our preferences or opinions cannot always be explained or rationalized. There is no accounting for taste. But we can always adjust things to our own liking and learn to regard and accept the differing choices of others. (“The infinite Wisdom of Meditation��)”
― Erik Pevernagie

“I don't drink coffee I take tea my dear
I like my toast done on one side ..."

(Englishman in New York)”
― Sting, Nothing Like the Sun

“What and how much had I lost by trying to do only what was expected of me instead of what I myself had wished to do? What a waste, what a senseless waste! But what of those things which you actually didn't like, not because you were not supposed to like them, not because to dislike them was considered a mark of refinement and education - but because you actually found them distasteful? The very idea annoyed me. How could you know? It involved a problem of choice. I would have to weigh many things carefully before deciding and there would be some things that would cause quite a bit of trouble, simply because I had never formed a personal attitude toward so much. I had accepted the accepted attitudes and it had made life seem simple ...”
― Ralph Ellison

“You don't know much about guns, other than the guns you've used in video games, like Doom. And even when you play Doom, guns are not your weapon of choice. You prefer a chainsaw or a rocket launcher, weapons with more Grand Guignol-style thrills to them.”
― Gabrielle Zevin, Tomorrow, and Tomorrow, and Tomorrow

“She flipped through the notebook. In most places, Murphy’s large, crooked handwriting ate up the pages greedily, as if she couldn’t write large enough to get her point across. Occasionally Birdie’s more graceful handwriting appeared, adding asides or participating with Murphy in some kind of list she had thrown together, like favorite Leeda moments, or most unknown things about Leeda, or Leeda’s top five best articles of clothing.
Mostly, though, it was all Murphy. Listing albums Leeda had to own before she died, like Janis Joplin’s Pearl. Copied scraps of her favorite poetry: about nature and despair and cities and even one or two about love that Murphy had annotated with words like Sickening, but she’s good and Horrible but worth reading. Dried leaves---pecan, magnolia, and, of course, the thin slivered shape of the peach leaf---taped in messy crisscrosses. A cider label Birdie had once kissed. A diagram of Leeda---outlined sloppily with colored-in blond hair, with words on the outside pointing to different parts of her: brainy pointing to her head, good posture pointing to her back, hot gams pointing to her legs, impenetrable (ha ha) pointing to her heart.”
― Jodi Lynn Anderson, The Secrets of Peaches

“The restaurants are very different, by asking which you like. The restaurants are very different, Mimi's is pretty simple and BYOB while Frannie's has a bar. Some people go to Mimi's because they really love the pie but it's better to go to Frannie's if you have someone in your family who is a picky eater or vegetarian because they will be able to find something that isn't chicken. Chicken Frannie's has fried mozzarella and cheesecake.”
― K.J. Dell'Antonia, The Chicken Sisters

“You can’t change the hand that you were dealt. The fact is, there’s only one deck and only one dealer, and you are neither.”
― Craig D. Lounsbrough

“Teddy knew what everyone would order before they even sat down. It was meat loaf night, which was Charlie's favorite, so of course he'd have that with extra gravy on the side. His mom would stick with the scallops, Gretchen would get the chicken, Jane would either get the scallops or the short ribs (depending on how much red meat she'd eaten that week), and Kay would get the chopped salad with a piece of salmon on top.
A calm came over Teddy as his family went around and ordered, one by one, and he had guessed right. He ordered the skirt steak, creamed spinach, and a glass of cabernet. No one got dessert, although Kay and Gail both ordered Baileys on the rocks as they almost always did.”
― Jennifer Close, Marrying the Ketchups

“The pronoun that identifies you is the one stitched through your DNA, not the one woven through your imagination.”
― Craig D. Lounsbrough

“Even though the sauce started with the basic ingredients---sugar and salt---there were endless varieties. In Kansas City, their barbecue was known for rich, robust sauce with a reduced tomato base. There was an area of the Carolinas known as the Low Country---she didn’t know why it was called Low Country---where they favored a light yellow mustard sauce. Here in Texas, folks went for heat---from jalapeños, serranos, or even fiery ghost chilies---the kind of deep, flavorful pepper that sent the waitstaff at Cubby’s scurrying for pitchers of beer and sweet tea by the gallon.”
― Susan Wiggs, Sugar and Salt

“In Belinda's dark Craftsman, we drank Riley's cocktails, then ate Belinda's impeccable entrées: roast vegetable lasagna, chicken piccata, shrimp and grits, roast pork with prunes.
"This pork is amazing," said Jennie, present for the first time in weeks. "But I move that from now on, we don't have red meat or pork---not because I'm vegetarian but because those farming practices are so bad for the environment."
In fact, I didn't cook pork or red meat at home (except for brisket at Passover) for precisely Jennie's reason. As a restaurant critic, I ate---or at least tasted---everything. And as a guest, I'd taken the no-asshole pledge and ate whatever my hosts put on the table, though I drew the line at eel. (Some things are too ugly to eat.)
Murmured protests came from the meat-and-potato contingent (Charlotte, Belinda, Sam, and Adrian), but even they agreed that we could stick with chicken and fish.
"And only fish on the safe lists---low-mercury, sustainably farmed," said Jennie.
Adrian said, "Best quit while you're ahead, Jen.”
― Michelle Huneven, Search

“The biggest mistake people make. Are people choosing to make personal preferences a general thing and a general thing a personal preference. That is why they are busy recruiting people to join them in being who they are or what they are. Rather than accepting and letting other people be themselves. Our differences from each other mean diversity. It doesn’t mean there is bad blood, we are enemies, there is no unity, we are fighting or the other one is better than the other. Choose to
let other people be, without projecting your personal experience into their lives.”
― De philosopher DJ Kyos

“Back in North Carolina, the small office in the English Department I shared with another graduate student for our teaching assignments looked like a decorator's version of Dr. Jekyll and Mr. Hyde, one where Jekyll loved Stranger Things, Funko Pops, and artistically desaturated wedding photos, and Hyde loved death row cinder block walls.”
― Alicia Thompson, Love in the Time of Serial Killers

“Cookies, turkey, stuffing, homemade candies. Leftovers become special treats. And so many cheese-and-sausage platters--- it wasn't a holiday party in Wisconsin without one. For the hard-core Wisconsin-ites, there were the cannibal sandwiches--- raw ground beef on rye bread topped with raw onion. Astra preferred throwing one on the grill, but her dad loved them as is.”
― Amy E. Reichert, Once Upon a December

“Each person has a different idea about how they want to finish off a meal.
The Japanese are avid noodle lovers. Eating ramen after having a drink is a classic thing for the Japanese. And then there's curry udon; the Japanese people love curry. So I'm sure there are many people who want to finish off the meal with that.
If those two are a little too heavy, then kitsune udon or warm ��ō����� would be a lighter alternative."
"Hmm?! So that's what you mean..."
"Some people want to eat something sweet after a drink. And for them, there's red beans with shiratama dumplings...
... and anmitsu for those who want something a little heavy.
For those who don't have a sweet tooth, there's tokoroten...
... and we also have grilled rice cakes wrapped in nori.
And for the extreme sweet lovers, we've made Western style desserts as well: frozen yogurt, chocolate parfait, vanilla milkshake and donuts.”
― Tetsu Kariya, Izakaya: Pub Food

“What would she eat? Meat? Vegan? Vegetarian? Pescatarian? More important, would her taste buds be open to spices? I call this research ocular reconnaissance. The woman meanders toward one of the butchers and points to a goliath-sized leg of lamb---definitely a carnivore. I wonder how she'd prepare her meal---perhaps with slices of garlic stuffed into the meatiest parts of the top, slow roasted with rosemary, with potatoes on the side, the juices, the herbs, infusing into everything. Served with a mint sauce? Or is she the type who colors outside the lines and does something less traditional?”
― Samantha Verant, The Spice Master at Bistro Exotique

“I make my way into the kitchen and peek into the oven, where the chicken sits on a bed of onions and carrots, the skin puffing up and sputtering as it turns a deep golden brown. Roast chicken was one of my favorite meals growing up and a dish my mom often made on Sunday night, along with her famous crispy roasted potatoes. Libby liked her roast chicken flavored with lots of lemon and a little garlic, but I preferred mine with lots of garlic, no lemon, and a little bit of paprika under the skin. In an unusual meeting of the minds, that's how my mom preferred it too, so that's how she made it most often. I loved that Sunday night dinner. I loved how it made me feel closer to her for once.”
― Dana Bate, A Second Bite at the Apple

“Everyone has a choice to choose , and you don’t have to like what they chose but you must respect their decision and accept their choices.  People these days are triggered by what you don’t like. They want you to agree to everything they say and like by force. If you don’t, then you a bad or evil person . To them it is either you choose what I chose, or you support what I chose. If you decide to choose the opposite . Then you are against what I choose. That is what social media and society make people think. That their preference matters, and other people should not have preferences, but should choose what they chose.”
― De philosopher DJ Kyos

“Richness is not found in changing something that does not suit our preferences or orientation. Rather, real richness is found in understanding there is a definitive purpose that will be sacrificed in the changing that the changing will never make up for.”
― Craig D. Lounsbrough

“I prefer to be on the side of the "ignored" people in our society.”
― Mitta Xinindlu

“I prefer being on the side of the "ignored" people of our society.”
― Mitta Xinindlu

“In our society , I prefer to be on the side of the "ignored" people.”
― Mitta Xinindlu

“The ego is just a grab-bag of pre-set preferences.”
― Bodhisattva Shree Swami Premodayava

“Your time depends with your preferences”
― Biju Karakkonam, Nature and Wildlife Photographer

“To constantly edit our ethics in order to keep pace with our preferences is to edit ethics that don’t exist in order to accommodate preferences that will never be satisfied.”
― Craig D. Lounsbrough

“Sex with him would shatter her because she didn’t have the experience to know better how to modulate and assert her needs and preferences.”
― Valentine Glass, Jarring Sex

“If a church-going woman is what you value, pursue a church girl. If a stay-at-home wife aligns with your vision, then that’s who you should look for. If you prefer slim women, then seek out a slim woman. If you’re drawn to thicker women, choose a thicker woman. If fitness is important to you, find a fit woman. If you admire a career-oriented woman, go for that. It's perfectly okay to have your preferences. But what you shouldn’t do is marry someone who isn’t your type and make her feel less than others because you’re unsure about what you want.”
― Genereux Uwabunkonye Philip

“Are we talking sweet things (gooseberry crumble) or savory (sashimi)? Is it a winter's day (porridge with maple syrup) or deepest summer (chilled agedashi tofu)? Is it a pre-prandial snack (plain crisps) or post-dinner tipple (umeshu with umeboshi)? Is it a snack (plain crisps again) or an indulgent treat (yuzu soft-serve in a cornet)? And what about chargrilled chicken with lemon and za'atar or roast potatoes prised from the roasting tin? What about whipped cod's roe or buttered crumpets?”
― Nigel Slater