Best 4 quotes in «father daughter bond quotes» category

...spikes first had been our code. Our mantra in life, the thought that you dove full force into confrontation, damn the repercussions to others, should they be too dumb to move out of the way. Sometimes you made it there safely. Sometimes you didn't, the enormous effort a waste. But if you had the opening, you had to try.

The good father does not have to be perfect. Rather, he has to be good enough to help his daughter to become a woman who is reasonably self-confident, self-sufficient, and free of crippling self-doubt, and to feel at ease in the company of men.

You and your siblings are the most precious part of my life. And of all my children, you have the most potential to go anywhere you wish in this world – your test scores and grades have always been among the highest of your peers. But it’s clear now that you cannot reach your full potential in Syria.

We ate three tiny, geometrically engineered appetizers, including a perfect cube of kabocha squash-flavored fish cake and an octopus "salad" consisting of one tiny piece of octopus brushed with a plum dressing. Then the waitress uncovered and lit the burner in the center of the table and set a shallow cast-iron pan on top. She poured a thin layer of sauce from a pitcher. Sukiyaki is all about the sauce, a mixture of soy sauce, mirin, sake, and sugar. It's frankly sweet. Usually I'm a tiresome person who complains about overly sweet food, but where soy sauce is involved, I make an exception, because soy sauce and sugar were born to hang. The waitress set down a platter of thin-sliced Wagyu beef, so marbled that it was nearly white. She asked if we wanted egg. This time I was prepared: only for me, thanks. Then she cooked us each a slice of beef. It was tender enough to cut with your tongue against the roof of your mouth. While we sighed over the meat, she began adding other ingredients to the pan: napa cabbage, tofu, wheat gluten (fu), fresh shiitake mushrooms, shirataki noodles, chrysanthemum leaves (shungiku), and, of course, negi. Suggested tourist slogan: Tokyo: We put negi in it. Then we were left to cook the rest of the meat and vegetables ourselves. I think we nailed it. (Actually, it's impossible to do it wrong.) Like chanko nabe and all Japanese hot pots, sukiyaki gets better as the meal goes on, because the sauce becomes more concentrated and soaks up more flavor from the ingredients cooking in it.