Shop Quotes - page 15
I live right next to a grocery store and I don't know if it's the bachelor in me, but I just go in and shop for what I need for the day. I'm an idiot because I don't shop for the whole week. The check out clerks always crack jokes about the fact that I'm in there sometimes twice a day.
Sean William Scott
It's funny to be discovered by a lot of people who didn't know you before. People always used to say, 'Do you shop at Home Depot?' or 'Does your kid go to such and such school?' They want to know why they know me, even if they don't know my name. I don't think that's a bad thing, by the way; I think it's nice to be kind of anonymously famous.
Terry O'Quinn
Reading lots of Dickens. Barnaby Rudge: the last Catholic pogrom - No Popery, the Gordon Riots in London - 1780, twenty years before Newman was born. He must have known people who had set fire to the houses, or taken in victims and refugees. Lord George Gordon who led the mob (obviously a religious maniac) died as late as 1793. Old Curiosity Shop, Nicholas Nickleby - this too, is part of Newman's background, this gallery of living gargoyles, ghouls and monsters. Might account, perhaps, even for some of Newman's pessimism about the world and human nature, which some attribute merely to his own melancholy disposition? That nineteenth century!!
Ida Friederike Görres
There was a language in the world that everyone understood, a language the boy had used throughout the time that he was trying to improve things at the shop. It was the language of enthusiasm, of things accomplished with love and purpose, and as part of a search for something believed in and desired.
Paulo Coelho
Has the artist ever considered the history of the "chop" which is brought so elegantly to his studio? ... He has first employed a slaughterman ... to convert a beautiful living creature into a hideous carcase, to be displayed with other carcases in that ugliest product of civilisation, a butcher's shop, and then he has employed a cook to conceal, as far as may be, the work of the slaughterman. This is what the Spectator calls being "humanised" by schools of cookery; I should call it being de-humanised.
Henry Stephens Salt
