If you just try long enough and hard enough, you can always manage to boot yourself in the posterior.

I used to be shy about ordering a steak after I had eaten a steak sandwich, but I got used to it.

If the first requisite for writing well about food is a good appetite, the second is to put in your apprenticeship as a feeder when you have enough money to pay the check but not enough to produce indifference of the total.

Last week, I had to offer my publisher a bottle that was far too good for him simply because there was nothing between the insulting and the superlative.

I had an attack of the gout two days before pulling out, and I went limping off to the war instead of coming limping back from it.

It is impossible for me to estimate how many of my early impressions of the world, correct and the opposite, came to me through newspapers. Homicide, adultery, no-hit pitching, and Balkanism were concepts that, left to my own devices, I would have encountered much later in life.

There is a healthy American newspaper tradition of not taking yourself seriously It is the story you must take that way... And if you do take yourself seriously, according to this sound convention, you are supposed to do your best not to let anyone else know about it. (Like bed-wetting.)