Club Quotes

“If you don't know what you want," the doorman said, "you end up with a lot you don't.”
― Chuck Palahniuk, Fight Club

“Don't loaf and invite inspiration; light out after it with a club.”
― Jack London

“Doesn't miss many meals, does he?" Zeus muttered. "Tyson, for your bravery in the war, and for leading the Cyclopes, you are appointed a general I. The armies of Olympus. You shall henceforth lead you breathren into war whenever required by the gods. And you shall have a new...um...what kind of weapon would you like? A sword? An axe?"
"Stick!" Tyson said, showing his broken club.
"Very well," Zeus said. "We will grant you a new, er, stick. The best stick that may be found."
"Hooray!”
― Rick Riordan, The Last Olympian

“Sure the world breeds monsters, but kindness grows just as wild...”
― Mary Karr, The Liars' Club

“Fuck off with your sofa units and strine green stripe patterns, I say never be complete, I say stop being perfect, I say let... lets evolve, let the chips fall where they may.”
― Chuck Palahniuk, Fight Club

“The job of feets is walking, but their hobby is dancing.”
― Amit Kalantri, Wealth of Words

“And the seventh rule is if this is your first night at fight club, you have to fight.”
― Chuck Palahniuk, Fight Club

“Tyler and me at the edge of the roof, the gun in my mouth, I'm wondering how clean this gun is.”
― Chuck Palahniuk, Fight Club

“So you questioned him?" Raisa prompted. "What did he say for himself?"
"Well, the first thing Gillen does is steal his purse and beat him with a club." Amon said.”
― Cinda Williams Chima

“... People trifle with love. Now, I deny that love is a strong passion. Fear is the strong passion; it is with fear that you must trifle, if you wish to taste the intensest joys of living. Envy me – envy me, sir,” he added with a chuckle, “I am a coward!”
― Robert Louis Stevenson, The Suicide Club

“What is a club in any case? Not the buildings or the directors or the people who are paid to represent it. It’s not the television contracts, get-out clauses, marketing departments or executive boxes. It’s the noise, the passion, the feeling of belonging, the pride in your city. It’s a small boy clambering up stadium steps for the very first time, gripping his father’s hand, gawping at that hallowed stretch of turf beneath him and, without being able to do a thing about it, falling in love.”
― Bobby Robson, Newcastle: My Kind of Toon

“The idea of people looking at me all sympathetic... I just can't deal with that."
"Yep. I hear you," Peggy said.
...
"I mean their hearts are in the right place but if you have not been through it then it's impossible to understand. It's like we're in the club or something.”
― Richard Roper, How Not to Die Alone

“Hunter's stew is also known as hunter's pot or perpetual stew.
It is made in a large pot, and the ingredients are anything you can find. The idea is that it is never finished, never emptied all the way- instead it is topped up perpetually. It is a stew with an unending cycle. It is a stew that can last for years.
It dates back to medieval Poland, first made in cauldrons no one bothered to empty or wash. It began with the simmering of game meat- pigeon, hare, hen, pheasant, rabbit- just anything you could get your hands on. It would then be supplemented with foraged vegetables, seasoned with wild herbs. Sometimes spices or even wine would be added. Then, as time went by, additional food scraps and leftovers were thrown in- recently harvested produce, stale hunks of bread, newly slaughtered meat, or beans dried for the winter months. It would exist in perpetuity, always the same, always new.
Traditionally the stew has spicy, savory, and sour notes. An element of sourness is absolutely necessary to cut through the rich and intense flavor. It is said to improve with age.”
― Lara Williams, Supper Club

“There are lot of things we don't want to know about the people we love.”
― Chuck Palahniuk, Fight Club

“When they got to the table, it was easy to recognize some of the dishes just from their pictures in the book. Skillet Broken Lasagna, which smelled of garlic and bright tomato; Fluffy Popovers with Melted Brie and Blackberry Jam (she started eating that the minute she picked it up and could have cried at the sweet, creamy-cheesy contrast to the crisp browned dough). There were also the two versions of the coconut rice, of course, and Trista had placed them next to the platter of gorgeously browned crispy baked chicken with a glass bowl of hot honey, specked with red pepper flakes, next to it, and in front of the beautifully grilled shrimp with serrano brown sugar sauce.
Every dish was worthy of an Instagram picture. Which made sense, since Trista had, as Aja had pointed out, done quite a lot of food porn postings.
There was also Cool Ranch Taco Salad on the table, which Margo had been tempted to make but, as with the shrimp dish, given that she had been ready to bail on the idea of coming right up to the last second, had thought better of, lest she have taco salad for ten that needed to be eaten in two days.
Not that she couldn't have finished all the Doritos that went on top that quickly. But there hadn't been a Dorito in her house since college, and she kind of thought it ought to be a cause for celebration when she finally brought them back over the threshold of Calvin's ex-house.
The Deviled Eggs were there too, thank goodness, and tons of them. They were creamy and crunchy and savory, sweet and- thanks to an unexpected pocket of jalapeño- hot, all at the same time. Classic party food. Classic church potluck food too. Whoever made those knew that deviled eggs were almost as compulsively delicious as potato chips with French onion dip. And, arguably, more healthful. Depending on which poison you were okay with and which you were trying to avoid.
There was a gorgeous galaxy-colored ceramic plate of balsamic-glazed brussels sprouts, with, from what Margo remembered of the recipe, crispy bacon crumbles, sour cranberries, walnuts, and blue cheese, which was- Margo tasted it with hope and was not disappointed- creamy Gorgonzola Dolce.”
― Beth Harbison, The Cookbook Club: A Novel of Food and Friendship

“Gabriel's family owned a private gaming house, ostensibly a gentlemen's club, patronized by royalty, aristocracy, and men of influence. Before inheriting the dukedom, his father, Sebastian, had personally run and managed the club, turning it into one of London's most fashionable gaming establishments.”
― Lisa Kleypas, Devil in Spring

“Two nights after the Chaworth ball, Gabriel practiced at the billiards table in the private apartments above Jenner's. The luxurious rooms, which had once been occupied by his parents in the earlier days of their marriage, were now reserved for the convenience of the Challon family. Raphael, one of his younger brothers, usually lived at the club, but at the moment was on an overseas trip to America. He'd gone to source and purchase a large quantity of dressed pine timber on behalf of a Challon-owned railway construction company. American pine, for its toughness and elasticity, was used as transom ties for railways, and it was in high demand now that native British timber was in scarce supply.
The club wasn't the same without Raphael's carefree presence, but spending time alone here was better than the well-ordered quietness of his terrace at Queen's Gate. Gabriel relished the comfortably masculine atmosphere, spiced with scents of expensive liquor, pipe smoke, oiled Morocco leather upholstery, and the acrid pungency of green baize cloth. The fragrance never failed to remind him of the occasions in his youth when he had accompanied his father to the club.
For years, the duke had gone almost weekly to Jenner's to meet with managers and look over the account ledgers. His wife Evie had inherited it from her father, Ivo Jenner, a former professional boxer. The club was an inexhaustible financial engine, its vast profits having enabled the duke to improve his agricultural estates and properties, and accumulate a sprawling empire of investments. Gaming was against the law, of course, but half of Parliament were members of Jenner's, which had made it virtually exempt from prosecution.
Visiting Jenner's with his father had been exciting for a sheltered boy. There had always been new things to see and learn, and the men Gabriel had encountered were very different from the respectable servants and tenants on the estate. The patrons and staff at the club had used coarse language and told bawdy jokes, and taught him card tricks and flourishes. Sometimes Gabriel had perched on a tall stool at a circular hazard table to watch high-stakes play, with his father's arm draped casually across his shoulders. Tucked safely against the duke's side, Gabriel had seen men win or lose entire fortunes in a single night, all on the tumble of dice.”
― Lisa Kleypas, Devil in Spring

“As an Egyptian woman hangs out the wash, she is as alluring as a belly dancer in whose dance the seduction is frank and direct, a sort of invitation to sex. When a woman is hanging out the wash, her appeal is subdued and coy. The woman moves as if unaware of the excitement she arouses in any man watching her. Look. When the woman puts the clothes peg in her mouth and then takes it in her two fingers to peg the wash on the line, the use of the peg is loaded with strong, sensual overtones.”
― Alaa Al Aswany

“She had made a cheddar-and-parsley roulade. Lina had made a lentil goulash, plus almond-and-white-chocolate blondies. Emmeline had made two different types of risotto. Erin had made lamb-and-asparagus mini pies and a strawberry-and-spinach salad. Renni had made bread-and-butter pudding using chocolate croissants. Andrea had made a hearty beef goulash plus zucchini with feta and mint. Sash had made a giant pumpkin cheesecake. The kitchen was a kaleidoscope of smells.”
― Lara Williams, Supper Club

“I'll try to leave my club in the cave.”
― L.A. Fiore, Beautifully Forgotten

“An hour later Tianna was walking toward Planet Bang, wearing a sweater shell with sequins and an ankle-grazing skirt slit up the sides to the top of her thighs. She glanced at the waning moon and stopped. There was something important she had to do before the moon turned dark and it was in some way connected to Justin and Mason, but what? She stared at the sky as she continued, hoping the memory would come to her the way soccer and skateboarding had.
When she rounded the corner, the music grew louder. A neon sign throbbed pink, blue, green, and orange lights over the kids waiting to go inside. She recognized some of them. It seemed as if everyone had come with a friend or friends. Their heads turned and watched her as she walked to the end of the line.
She spread her hands through her hair and arched her back. As long as they were going to stare, she might as well give them a show. She twisted her body and stuck one long leg out from the slit in her skirt. Guys smiled back at her as she stretched her arms in a sexy pose. The girls mostly turned away, pretending they hadn't been checking out their competition.”
― Lynne Ewing, The Lost One

“Scream As Loud As You Want”
― Teresa

“A few days before the club, Stevie and Erin produced the wares of their dumpster dives. New potatoes, udon noodles, shiitake mushrooms, raspberry doughnuts, baked meringues, feta cheese, frozen peas, farfalle pasta, tomato puree, tinned salmon, plus a load of day-old radishes.
"The most important part of any dumpster dive," Erin said, moving her hand expansively over the food, "is showing off what you have found."
I processed the food as she'd taught me: cleaning the packaging with diluted bleach and soaking the vegetables in a vinegar-water solution. In the large chrome restaurant kitchen, I spread it all out across the counter and thought about what I'd make. We had bought just one extra ingredient: enormous cuts of T-bone steak. We thought red meat should be a prerequisite for all Supper Clubs. An element of spontaneity had also been agreed on, with no set menu, no dietary requirements- just eat whatever's in front of you and be sure to eat it all. The plan was to spend all night at the restaurant, waiting hours between courses.
I made grilled potatoes and spiced salmon for the first course. I roasted radishes and topped them with crumbled feta for the second. Cold noodle salad with shiitake mushrooms and peas for the third, and T-bone steaks cooked rare, with a side of garlic-tomato pasta, for the main course. For dessert I made a strange sort of Eton mess, with chunks of torn doughnuts and smashed meringue covered in cream and sugar.”
― Lara Williams, Supper Club

“After an hour or so, I went to roast a round of tuna steaks. The kitchen was dense with spices and smells. I'd massaged the tuna with cumin and ground coriander, plus lots of chili, serving it with new potatoes and carrots. We mopped up the sauce from our plates with thickly cut bread. We tossed any bones onto the floor, throwing them over our shoulders as was now tradition. The fat and the tomatoes left a thin red tide line around our mouths, which we dabbed at with tissues.
After the tuna we had a smaller course of spaghetti puttanesca- served in sundae bowls we'd found in the kitchen. The pasta was a little overcooked, but the fiery anchovy sauce was delicious, finished with an extra drizzle of chili oil, its carmine flecks spitting and popping from the pan.”
― Lara Williams, Supper Club

“The food we managed to gather was considerably more limited than we'd been led to believe. An excess of individually wrapped panettone and reindeer-shaped chocolate- the dregs of Christmas. Baskets of savory biscuits and variations of chutney. Kitsch American stuff like packets of Froot Loops and jars of marshmallow spread. Large decanters of flavored oils but nothing to dip into them. There weren't even any cheeses or cured meats. But the alcohol was good: bottles of champagne and prosecco, Żubrówka in sculpted glass jars. We sat on the hard floor. Stevie had brought blankets and paper plates, plastic cups and cutlery. It felt like a picnic at the end of the world. I made a plate of Gruyère cheese twists and port-and-fig chutney. I slathered salted caramel dip over savory oatcakes. I had a slice of hazelnut panettone. I finished with some shortbread and sea-salt truffles.”
― Lara Williams, Supper Club

“Staring down at the churning crowd from his second-floor office, he watched them through the kind of one-way glass that psychologists used to monitor the interviews of insane people. And this made sense. The men and women below, stimulated and stimulating each other, were not on the normal bandwidth, and that was why they came to his establishment.”
― J.R. Ward, Where Winter Finds You

“The club was started lang ago by a professional boxer. His daughter married the Duke of Kingston, who owns the place now."
Keir, who couldn't have cared less about some doddering old aristocrat, responded with an indifferent shrug. "'Tis no' unusual for a duke to own prime London real estate."
"Aye, but the interesting part is, Kingston ran the club himself for a time." To make sure Keir understood the significance, Catach added, "Noblemen never work. To their minds it lowers them, ye ken, and costs them the respect of the common folk as well as their peers."
"He must have had no choice," Keir mused.
"To be sure. But the duke made Jenner's what it is, and enriched himself in the process." Catach had shaken his head with a mixture of admiration and envy. "A charmed life, that one's had. They say in his youth, Kingston was as wicked as the devil himself. The bane of every man with a pretty wife. Then he married a rich woman and settled into a respectable middle age. For Kingston, the wages of sin have been nothing but gold and treasure."
"He sounds like a selfish pult," Keir said flatly.”
― Lisa Kleypas, Devil in Disguise

“It is easier for a man to be loyal to his club than his planet; the by-laws are shorter, and he is personally acquainted with the other members. A club, moreover, or a nation, offers the right to be exclusive. There are not many of us who are physically constituted to resist this strange delight, this nourishing privilege. It is at the bottom of all fraternities, societies, orders. It is at the bottom of most trouble. The planet holds out no such inducement. The planet is everybody's. All it offers is the grass, the sky, the water, and the ineluctable dream of peace and fruition.”
― E.B. White, On Democracy

“No Food Aromas Allowed" club is - like trying to bottle up a rainbow! ”
― Dipti Dhakul

“defining who is to be protected is in effect defining who is not to be protected”
― Stephen D. King, Grave New World: The End of Globalization, the Return of History