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But some of us are beginning to pull well away, in our irritation, from ... the exquisite tasters, the vintage snobs, the three-star Michelin gourmets. There is, we feel, a decent area somewhere between boiled carrots and Beluga caviare, sour plonk and Chateau Lafitte, where we can take care of our gullets and bellies without worshipping them.
—  John Boynton Priestley
To show a child what has once delighted you, to find the child's delight added to your own, so that there is now a double delight seen in the glow of trust and affection, this is happiness.
—  John Boynton Priestley
As we read the school reports on our children, we realize a sense of relief, that can rise to delight, that, thank Heaven, nobody is reporting in this fashion on us.
—  John Boynton Priestley

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