Best 21 quotes in «how to quotes» category

How do you learn to write? You sit your ass down in a chair, in front of a laptop, for ten years. Period.

How did you act when all was not good? Did you rise to the challenge? Did you display grit, resilience, and integrity in your response? Character isn't about being perfect or always doing the right thing. Character is how you respond to your own failures. It’s when you screw up and life hits you in the mouth that you have an opportunity to reveal your inner strength.

How to win in life: 1 work hard 2 complain less 3 listen more 4 try, learn, grow 5 don't let people tell you it cant be done 6 make no excuses

I can't remember how to cry.

Netiquette: Be nice to achieve status in internet circles.

If running a marathon excites you, create space in your life for it. Adding a new commitment means recalibrating different areas of your world. Logging more miles as your race date approaches means less time invested in other pursuits. Not forever, just during the months you train. Too, you will find how training fits into your world serves not only crossing the finish but other areas of life.

My sour cherry liqueur is especially popular, though I feel a little guilty that I cannot remember the cherry's name. The secret is to leave the stones in. Layer cherries and sugar one on the other in a widemouthed glass jar, covering each layer gradually with clear spirit (kirsch is best, but you can use vodka or even Armagnac) up to half the jar's capacity. Top up with spirit and wait. Every month, turn the jar carefully to release any accumulated sugar. In three years' time the spirit has bled the cherries white, itself stained deep red now, penetrating even to the stone and the tiny almond inside it, becoming pungent, evocative, a scent of autumn past. Serve in tiny liqueur glasses, with a spoon to scoop out the cherry, and leave it in the mouth until the macerated fruit dissolves under the tongue. Pierce the stone with the point of a tooth to release the liqueur trapped inside and leave it for along time in the mouth, playing it with the tip of the tongue, rolling it under, over, like a single prayer bead. Try to remember the time of its ripening, that summer, that hot autumn, the time the well ran dry, the time we had the wasp's nests, time past, lost, found again in the hard place at the heart of the fruit...

..reading a book doesn’t mean just turning the pages. It means thinking about it, identifying parts that you want to go back to, asking how to place it in a broader context, pursuing the ideas. There’s no point in reading a book if you let it pass before your eyes and then forget about it ten minutes later. Reading a book is an intellectual exercise, which stimulates thought, questions, imagination.

Self-affirm—build yourself up with honest and genuine praise.

She hadn't had a bite of her dinner. I'd even curled the pasta into a little linguine nest in the center of each bowl. My mother's was still perfect and round and cold. The sauce had darkened. "This is delish," she said. "But it needs red wine. I tell you because I love you and you should know for the future." She went on about deglazing and how it brings out the earthy taste of the onions and never use wine you wouldn't drink yourself and a young, robust wine is what you use in red sauces, nothing fortified or dry, for example.

Throw away the rule book and create your own.

I knew such a woman once, She gave me everything. Her love like a soft riot singing, She knew how to shine.

Down with the Miserable Moneygrumps ™!

This is how you explain how you feel: broken words and hard truths.

But even in such works where the author is ideally unobtrusive, he remains diffused through the book so that his very absence becomes a kind of radiant presence. As the French say, il brille par son absence — "he shines by his absence." In connection with Bleak House we are concerned with one of those authors who are so to speak not supreme deities, diffuse and aloof, but puttering, amiable, sympathetic demigods, who descend into their books under various disguises or send therein various middlemen, representatives, agents, minions, spies, and stooges. [...] Roughly speaking, there are three types of such representatives. Let us inspect them. First, the narrator insofar as he speaks in the first person, the capital I of the story, its moving pillar. [...] Second, a type of author's representative, what I call the sifting agent. [...] The third type is the so-called perry, possibly derived from periscope, despite the double r, or perhaps from parry in vague connection with foil as in fencing. But this does not matter much since anyway I invented the term myself many years ago.

Don't just read to read. Read to understand.

We are now ready to tackle Dickens. We are now ready to embrace Dickens. We are now ready to bask in Dickens. [...] If it were possible I would like to devote fifty minutes of every class meeting to mute meditation, concentration, and admiration of Dickens. However, my job is to direct and rationalize those meditations, that admiration. All we have to do when reading Bleak House is to relax and let our spines take over. Although we read with our minds, the seat of artistic delight is between the shoulder blades. That little shiver behind is quite certainly the highest form of emotion that humanity has attained when evolving pure art and pure science. Let us worship the spine and its tingle.

When we are covering our service member by the shield of prayer, we are engaging God's defense system of protection.

Be a Cinchy Saver ™!

Between culinary school, a year and a half of apprentice stages all over the world in amazing restaurants, ten years as the personal chef of talk show phenom Maria De Costa, and six years as Patrick's culinary slave, I am nothing if not efficient in the kitchen. I grab eggs, butter, chives, a packet of prosciutto, my favorite nonstick skillet. I crack four eggs, whip them quickly with a bit of cold water, and then use my Microplane grater to grate a flurry of butter into them. I heat my pan, add just a tiny bit more butter to coat the bottom, and let it sizzle while I slice two generous slices off the rustic sourdough loaf I have on the counter and drop them in the toaster. I dump the eggs in the pan, stirring constantly over medium-low heat, making sure they cook slowly and stay in fluffy curds. The toast pops, and I put them on a plate, give them a schmear of butter, and lay two whisper-thin slices of prosciutto on top. The eggs are ready, set perfectly; dry but still soft and succulent, and I slide them out of the pan on top of the toast, and quickly mince some chives to confetti on top. A sprinkle of gray fleur de sel sea salt, a quick grinding of grains of paradise, my favorite African pepper, and I hand the plate to Patrick, who rises from the loveseat to receive it, grabs a fork from the rack on my counter, and heads out of my kitchen toward the dining room. Dumpling followed him, tail wagging, like a small furry acolyte.

Father never used a knife to cut mangoes, he would suck them. He would eat several at a sitting, one by one, all varieties, sandhoori, dusshairi, langra, choussa, alphonso. He loved good food. Good chutney. He was right-handed but held a chapatti in his left; he scooped up the chutney with a torn bit of chapatti. If curried lamb was served, he liked gravy more than the pieces. He ate kebabs without a piyaz.