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“These reasonings will furnish us with an adequate definition of a true critic: that he is a discoverer and collector of writersâ€� faults. Which may be farther put beyond dispute by the following demonstration: that whoever will examine the writings in all kinds, wherewith this ancient sect has honoured the world, shall immediately find, from the whole thread and tenor of them, that the ideas of the authors have been altogether conversant and taken up with the faults and blemishes, and oversights, and mistakes of other writers; and let the subject treated on be whatever it will, their imaginations are so entirely possessed and replete with the defects of other pens, that the very quintessence of what is bad does of necessity distil into their own, by which means the whole appears to be nothing else but an abstract of the criticisms themselves have made.”
― Jonathan Swift, A Tale of a Tub and Other Works

“There is the standing prime rib roast, which I salted three days ago and have left uncovered in the extra fridge to dry out. I place the roast in a large Ziploc bag and put it in the bottom of the first rolling cooler, and then the tray of twice-baked potatoes enriched with cream, butter, sour cream, cheddar cheese, bacon bits, and chives, and topped with a combination of more shredded cheese and crispy fried shallots. My coolers have been retrofitted with dowels in the corners so that I can put thin sheets of melamine on them to create a second level of storage; that way items on the bottom don't get crushed. On the top layer of this cooler I placed the tray of stuffed tomatoes, bursting with a filling of tomato pudding, a sweet-and-sour bread pudding made with tomato paste and orange juice and lots of butter and brown sugar, mixed with toasted bread cubes. I add a couple of frozen packs, and close the top.
"That is all looking amazing," Shawn says.
"Why, thank you. Can you grab me that second cooler over there, please?"
He salutes and rolls it over. I pull the creamed spinach out of the fridge, already stored in the slow cooker container, and put it in the bottom of the cooler, and then add three large heads of iceberg lettuce, the tub of homemade ranch dressing and another tub of crispy bacon bits, and a larger tub of popover batter. I made the pie at Lawrence's house yesterday morning before heading to the airport- it was just easier than trying to transport it- and I'll make the whipped cream topping and shower it with shards of shaved chocolate just before serving. I also dropped off three large bags of homemade salt-and-pepper potato chips, figuring that Lawrence can't eat all of them in one day and that there will hopefully be at least two bags still there when we arrive. Lawrence insisted that he would pick up the oysters himself.”
― Stacey Ballis, How to Change a Life