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“Food’s the killer. The clock starts as soon as the troops are on the ground. You wouldn’t believe how fast they consume what they’re carrying, and then â€� if I don’t get them more, if I don’t find them more â€� they die.”
― Henry V. O'Neil, Orphan Brigade

“Helen looked around the room as though if he just looked too, he would see it. Would see the memories that she faced in every corner. She wanted to explain, but instead, her mind darted to the last time she had visited home, the Christmas before when she and her parents had only given gifts to fill the bomb shelter. The bleakness of war had penetrated their house that night, the depressing presents and rationed food nothing compared to the vacant seats around the table. The quietness had choked them. Now its fingers curled only around her throat.”
― Corinne Beenfield, The Ocean's Daughter :

“Because for all my massive appetite, I cannot cook to save my life. When Grant came to my old house for the first time, he became almost apoplectic at the contents of my fridge and cupboards. I ate like a deranged college frat boy midfinals. My fridge was full of packages of bologna and Budding luncheon meats, plastic-wrapped processed cheese slices, and little tubs of pudding. My cabinets held such bounty as cases of chicken-flavored instant ramen noodles, ten kinds of sugary cereals, Kraft Macaroni & Cheese, and cheap canned tuna. My freezer was well stocked with frozen dinners, heavy on the Stouffer's lasagna and bags of chicken tenders. My garbage can was a wasteland of take-out containers and pizza boxes. In my defense, there was also always really good beer and a couple of bottles of decent wine.
My eating habits have done a pretty solid turnaround since we moved in together three years ago. Grant always leaved me something set up for breakfast: a parfait of Greek yogurt and homemade granola with fresh berries, oatmeal that just needs a quick reheat and a drizzle of cinnamon honey butter, baked French toast lingering in a warm oven. He almost always brings me leftovers from the restaurant's family meal for me to take for lunch the next day. I still indulge in greasy takeout when I'm on a job site, as much for the camaraderie with the guys as the food itself; doesn't look good to be noshing on slow-roasted pork shoulder and caramelized root vegetables when everyone else is elbow-deep in a two-pound brick of Ricobene's breaded steak sandwich dripping marinara.”
― Stacey Ballis, Recipe for Disaster