Torchys Menu Quotes

In 1969 the Khmer Rouge numbered only about 4,000. By 1975 their numbers were enough to defeat the government forces. Their victory was greatly helped by the American attack on Cambodia, which was carried out as an extension of the Vietnam War. In 1970 a military coup led by Lon Nol, possibly with American support, overthrew the government of Prince Sihanouk, and American and South Vietnamese troops entered Cambodia.

One estimate is that 600,000 people, nearly 10 per cent of the Cambodian population, were killed in this extension of the war. Another estimate puts the deaths from the American bombing at 1000,000 peasants. From 1972 to 1973, the quantity of bombs dropped on Cambodia was well over three times that dropped on Japan in the Second World War.

The decision to bomb was taken by Richard Nixon and Henry Kissinger and was originally justified on the grounds that North Vietnamese bases had been set up in Cambodia. The intention (according to a later defence by Kissinger's aide, Peter W. Rodman) was to target only places with few Cambodians: 'From the Joint Chiefs' memorandum of April 9, 1969, the White House selected as targets only six base areas minimally populated by civilians. The target areas were given the codenames BREAKFAST, LUNCH, DINNER, SUPPER, SNACK, and DESSERT; the overall programme was given the name MENU.' Rodman makes the point that SUPPER, for instance, had troop concentrations, anti-aircraft, artillery, rocket and mortar positions, ~ Jonathan Glover

I was born as sweet as that and if I am too sweet for your tastes then just clamp your mouth shut and spin on your heels. I can't add sourness to my sap anymore just to fit onto a menu in a restaurant for wimps ~ Jenny Slate

Flops are a part of life's menu and I've never been a girl to miss out on any of the courses. ~ Rosalind Russell

The egg-man looks over my shoulder. "Those wings aren't the only proof of your heritage. You're a traitor, sending us all up river so you could save your petty mortal half. You're nothing short of a - "
"Benedict," I interrupt between clenched teeth.
Hubert's eyes narrow - curious and hate-filled.
"Eggs Benedict." I point to a picture on the menu. "Poached eggs. Canadian bacon. Hollandaise sauce and an English muffin. And I'd like a side of fruit." ~ A.G. Howard

Clay, did you ever love me?"
I'm studying a billboard and say that I didn't hear what she said.
"I asked if you ever loved me?"
On the terrace the sun bursts into my eyes and for one blinding moment I see myself clearly. I remember the first time we made love, in the house in Palm Springs, her body tan and wet, lying against cool, white sheets.
"Don't do this, Blair," I tell her.
"Just tell me."
I don't say anything.
"Is it such a hard question to answer?"
I look at her straight on.
"Yes or no?"
"Why?"
"Damnit, Clay," she sighs.
"Yeah, sure, I guess."
"Don't lie to me."
"What in the fuck do you want to hear?"
"Just tell me," she says, her voice rising.
"No," I almost shout. "I never did." I almost start to laugh.
She draws in a breath and says, "Thank you. That's all I wanted to know." She sips her wine.
"Did you ever love me?" I ask her back, though by now I can't even care.
She pauses. "I thought about it and yeah, I did once. I mean I really did. Everything was all right for a while. You were kind." She looks down and then goes on. "But it was like you weren't there. Oh shit, this isn't going to make any sense." She stops.
I look at her, waiting for her to go on, looking up at the billboard. Disappear Here.
"I don't know if any other person I've been with has been really there, either ... but at least they tried."
I finger the menu; put the cigarette out.
"You ~ Bret Easton Ellis

In the OASIS, you got used to seeing freakishly beautiful faces on everyone. But Art3mis's features didn't look as though they'd been selected from a beauty drop-down menu on some avatar creation template. Her face had the distinctive look of a real person's, as if her true features had been scanned in and mapped onto her avatar. Big hazel eyes, rounded cheekbones, a pointy chin, and a perpetual smirk. I found her unbearably attractive. Art3mis's body was also somewhat unusual. In the OASIS, you usually saw one of two body shapes on female avatars: the absurdly thin yet wildly popular supermodel frame, or the top-heavy, wasp-waisted porn starlet physique (which looked even less natural in the OASIS than it did in the real world). But Art3mis's frame was short and Rubenesque. All curves. ~ Ernest Cline

I had no idea the Monkey Bar meat loaf was going to have my name on it, but when the restaurant opened, there it was, on the menu, Nora's Meat Loaf. I felt that I had to order it, out of loyalty to myself, and it was exactly as good as it had been at the tasting. I was delighted. What's more, I had the oddest sense of accomplishment. I somehow felt I'd created this meat loaf, even though I'd had nothing to do with it. I'd always envied Nellie Melba for her peach, Princess Margherita for her pizza, and Reuben for his sandwich, and now I was sort of one of them. Nora's Meat Loaf. It was something to remember me by. It wasn't exactly what I was thinking of back in the day when we used to play a game called "If you could have something named after you, what would it be?" In that period, I'd hoped for a dance step, or a pair of pants. But I was older now, and I was willing to settle for a meat loaf. ~ Nora Ephron

My idea for the Jamison Project was rather like a pickup company. The idea was to give the dancers a taste of the menu. Today, dancers need to try as many companies as possible without having a drop-dead loyalty to me or anyone else. They like to have the leeway to go their own way. ~ Judith Jamison

I walk out into a nature such as the old prophets and poets Menu, Moses, Homer, Chaucer, walked in. You may name it America, but it is not America. Neither Americus Vespucius, nor Columbus, nor the rest were the discoverers of it. There is a truer account of it in Mythology than in any history of America so called that I have seen. ~ Henry David Thoreau

There's so much tragedy in people that we see every day that we don't have to make anything up. We don't have to invent anything. There are two items on the menu: comedy and tragedy. ~ Eric Drooker

The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of ~ Stacey Ballis

The menu selections for my brother and me expanded somewhat, to include steak-frites and steak hache (hamburger). ~ Anthony Bourdain

I plucked a creased note from the table. Eight weeks ago, Curran, the Beast Lord of Atlanta, the lord and master of fifteen hundred shapeshifters, and my own personal psycho, had sat in the kitchen of my apartment in Atlanta and written out a menu on this piece of paper. I'd lost a bet to him, and according to the terms of our wager, I owed him one naked dinner. He'd added a disclaimer explaining that he'd settle for my wearing a bra and panties, since he wasn't a complete beast - an assertion very open to debate.
He'd set a date, November 15, which was today. I knew this because I had checked the calendar three times already. ~ Ilona Andrews

15-Day Tear-Out Menu Plan ~ Ani Phyo

Order what you feel like eating," says your impatient dinner companion. But the problem is that you don't KNOW what you feel like eating. What you feel like eating is precisely what you are trying to figure out.
Order what you feel like eating" is just a piece of advice about the criteria you should be using to guide your deliberations. It is not a solution to your menu problem - just as "Do the right thing" and "Tell the truth" are only suggestions about criteria, not answers to actual dilemmas. The actual dilemma is what, in the particular case staring you in the face, the right thing to do or the honest thing to say really is. And making those kinds of decisions - about what is right or what is truthful - IS like deciding what to order in a restaurant, in the sense that getting a handle on tastiness is no harder or easier (even though it is generally less important) than getting a handle on justice or truth. ~ Louis Menand

This was really something to experience: free restaurant menu of our choice, smiling and caring assistants who looked like Hollywood stars, warm blankets to cover our feet during the journey, personal video screens, lovely presents… every little thing was taken into account for our personal convenience. Any celebrity would be pleased with this type of service! It was an unforgettable flight - another shock during this holiday, and this time a pleasant one. ~ Sahara Sanders

Heads know that failing to invest in good, nutritious food is a false economy and parents won't tolerate reconstituted turkey being put back on the menu. ~ Jamie Oliver

The Copenhagen Interpretation is sometimes called "model agnosticism" and holds that any grid we use to organize our experience of the world is a model of the world and should not be confused with the world itself. Alfred Korzybski, the semanticist, tried to popularize this outside physics with the slogan, "The map is not the territory." Alan Watts, a talented exegete of Oriental philosophy, restated it more vividly as "The menu is not the meal. ~ Robert Anton Wilson

And can you get this girl something with a laxative effect?" I add to the waitress, refusing to spare Sophie a glance as I slide my menu back into place. "My treat. I just can't stand to see someone so full of shit, you know? Especially when her boyfriend keeps feeding her more of it. ~ Dahlia Adler

I've never seen Salisbury steak on a restaurant menu. It's only in frozen dinners. Is there something we should know about that? What IS Salisbury steak anyway? And where do they hunt or harvest the salisburies? ~ Kelli Jae Baeli

Holding a menu at arm's length, peering at anything that required reading, made me feel so old. ~ Bonnie Tyler

got a different table on the other side of the restaurant with her back facing us. She couldn't fool me. She was videotaping us with her phone. What she thought we would try in a restaurant, I have no idea. When I began to flip through the small, padded menu, Ray said, "Order anything you like. I'm paying." "You don't have to," I said automatically. He looked at me through his fake glasses, and his smile was weird. Too emotional to be Ray, but that kind of was Ray, so much thinking behind a mask of laughter, breaking out in bursts of caring beyond anything I could manage. He reached ~ Richard Roberts

For those of you curious about the menu, I am drinking tear soup. ~ Hanif Kureishi

It's pronounced wee but spelled O-U-I. It's all you'll want to say when you're sitting at one of the thousands of little cafes that line the streets and you're looking at a menu full of foods you just want to eat for days. And then you wake up early, and the sun is rising in shades of pink over the white buildings as you make your way through the sleepy streets until you're upon the fresh markets! ~ Giada De Laurentiis

Let me ask you: Who do you prefer, a clown organizing your menu - with all due respect to Mr. McDonald - or a chef? I do believe it's a very simple answer. ~ Jose Andres

In the restaurant kitchen, August meant lobsters, blackberries, silver queen corn, and tomatoes, tomatoes, tomatoes. In honor of the last year of the restaurant, Fiona was creating a different tomato special for each day of the month. The first of August (two hundred and fifty covers on the book, eleven reservation wait list) was a roasted yellow tomato soup. The second of August (two hundred and fifty covers, seven reservation wait list) was tomato pie with a Gruyère crust. On the third of August, Ernie Otemeyer came in with his wife to celebrate his birthday and since Ernie liked food that went with his Bud Light, Fiona made a Sicilian pizza- a thick, doughy crust, a layer of fresh buffalo mozzarella, topped with a voluptuous tomato-basil sauce. One morning when she was working the phone, Adrienne stepped into the kitchen hoping to get a few minutes with Mario, and she found Fiona taking a bite out of red ripe tomato like it was an apple. Fiona held the tomato out.
"I'd put this on the menu," she said. "But few would understand. ~ Elin Hilderbrand

I don't think my dad really knew what to do with me, as a daughter. He treated me like a boy; my brother and I were treated the same. He didn't do kid stuff. There were no kid's menus; you weren't allowed to order off the kid's menu at dinner - we had to try something from the adult menu. ~ Emma Watson

Ren took his time perusing the menu and seemed to be thoroughly enjoying himself. I didn't even pick my menu up. He shot me meaningful glances while I sat silently, trying to avoid making eye contact. When she came back, she spoke to him briefly and gestured to me.
I smiled, and in a syrupy sweet voice, said, "I'll have whatever will get me out of here the fastest. Like a salad, maybe."
Ren smiled benignly back at me and rattled off what sounded like a banquet of choices, which the waitress was more than happy to take her time writing down. She kept touching him and laughing with him too. Which I found very, very annoying.
When she left, he leaned back in his chair and sipped his water.
I broke the silence first and hissed at him quietly, "I don't know what you're playing at, but you only have about two minutes left, so I hope you ordered the steak tartar, Tiger."
He grinned mischievously. "We'll see, Kells. We'll see."
"Fine. No skin off my nose. I can't wait to see what happens when a white tiger runs through this nice establishment creating mayhem and havoc. Perhaps they will lose one of their stars because they put their patrons in danger. Maybe your new waitress girlfriend will run away screaming." I smiled at the thought.
Ren affected shock, "Why, Kelsey! Are you jealous?"
I snorted in a very unladylike way. "No! Of course not."
He grinned. Nervously, I played with my cloth napkin. "I can't believe you convinced Mr. Kadam to ~ Colleen Houck

When entertaining, it's great to wow your guests with an outstanding recipe, but it's also very important to design a menu that's not too demanding of yourself, otherwise everybody will have fun but you. A great appetizer or simpler dish is a good way to work a menu that's delicious but does not impose too much effort or time spent in the kitchen. ~ Debi Mazar

One recent menu for suspected terrorists at Guantanamo consisted of orange glazed chicken, fresh fruit crepe, steamed peas and mushrooms, and rice pilaf. Sounds like the sort of thing you'd get at Windows on the World - if it still existed. ~ Ann Coulter

Today I say am an addict. A respectable addict, of course. Not like the desperate addicts who have cashed in their mortgage... After all, my drug is cheap, the cheapest of all drugs, and therefore the most pernicious... And my drug is everywhere I look: in the drive-through gas station's convenience store, in the supermarket, on the lusciously displayed menu of an exclusive restaurant. ~ Vera Tarman

Tender poached egg. Creamy mashed potatoes. And the thick layer of hot, melted cheese!
Those are all incredibly delicious, but what takes the cake is the roux! It's been made in a VICHYSSOISE style!"
VICHYSSOISE
Boiled potatoes, onions, leeks and other ingredients are pureed with cream and soup stock to make this potage. It's often served chilled.
Its creation is generally credited to Louis Diat, a French chef at the Ritz Carlton in New York, who first put it on the hotel's menu in 1917.
"Amazing! It looks like a thick, heavy dish that would sit in the stomach like lead, but it's so easy to eat!"
"The noodles! It's the udon noodles, along with the coriander powder, that makes it feel so much lighter!
Coriander is known for its fresh, almost citrusy scent and its mildly spicy bite. It goes exceptionally well with the cumin kneaded into the noodles, each spice working to heighten the other's fragrance.
AAAH!
It's immensely satisfying!"
"I have also included dill, vichyssoise's traditional topping. Dry roasting the dill seeds together with the cumin seeds made a spice mix that gave a strong aroma to the roux."
"Hm! Fat noodles in a thick, creamy roux. Eating them is much the same experience as having dipping noodles.
What an amazing concept to arrive at from a century-old French soup recipe! ~ Yuto Tsukuda

I am not interested in picking up crumbs of compassion thrown from the table of someone who considers himself my master. I want the full menu of rights. ~ Desmond Tutu

8:58 We go to McDonald's. The woman in front of me in line spends more than five seconds contemplating her order. This infuriates me, WHAT ARE YOU LOOKING FOR?? MC-SEABASS?? IT'S THE GODDAMN MCDONALDS'S MENU, IT'S BEEN THE SAME FOR TEN YEARS! IT'S ALL MCSHIT!JUST ORDER! ~ Tucker Max

Have you ever noticed that the children's menu is exactly the same as the bar menu? Burger, hot dog, pizza. If you put the children's menu at the bar, people wouldn't even notice. Oh, cool. I can color in an airplane while I drink this beer and wait for my chicken strips. ~ Jim Gaffigan

Often on the menu, oysters will be listed as "oysters on the half shell." As opposed to what? "In a Kleenex?" Even the way you are supposed to eat an oyster indicates something counterintuitive. "Squeeze some lemon on it, a dab of hot sauce, throw the oyster down the back of your throat, take a shot of vodka, and try to forget you just ate snot from a rock." That is not how you eat something. That is how you overdose on sleeping pills. ~ Jim Gaffigan

Standing at the window, reading the menu of Obediah's services, the Minotaur wishes he could believe in what she has to offer: a promise woven into deep lines of his palm, some turn of fate told by a card. But faith is a nebulous thing and charlatans a dime a dozen; it's always been that way. The Minotaur both envies and pities the devout. ~ Steven Sherrill

I am not going to Mars unless they have a McD's dollar menu. ~ Steven Magee

Nothing against comedy clubs, they work. But when you're sitting with a tablecloth and a candle and an appetizer menu, three-drink minimum, it can feel more like a dinner theater than a live experience. ~ Doug Stanhope

Some relationships require you have a big appetite. Chances are, at some point, you may have to swallow your pride, eat your words, lick your wounds, and stomach a lot of nonsense. While a little humble pie never hurt anyone you do have control over how much of this menu you get served and can always decide when you've had your fill. ~ Carlos Wallace

As a host, you set the tone, and you set it right away. It's so easy to get carried away with an ambitious menu, and then spend the whole night flinging things around your kitchen and being annoyed with your guests for having the audacity to try to talk with you. Terrible plan. Everyone would rather have a simpler meal and a happier host. ~ Shauna Niequist

Red-checked tablecloths, cheap metal chairs, and all manner of food on the menu, from dim sum to stromboli. Soft lighting did nothing to hide the fact that they were the only patrons in the place.

After they were seated at a four top, with sodas in front of them, Nick was desperate for anything to lighten the mood.

"Fast service," he said wryly. "Do you want me to accuse you of dazzling the waitress?"

Adam choked on his soda. "Is that a Twilight reference? How is it possible your brothers don't know you're g*y?"

Every time he said that, Nick wanted to flinch as hard as Adam had on the street. "I said a girlfriend was making me read it. ~ Brigid Kemmerer

My mother's menu consisted of two choices: Take it or leave it. ~ Buddy Hackett