How To Quotes

“Gardening is easier and quicker when spacings are correct for different plants.”
― Charles Dowding, Charles Dowding's Skills for Growing

“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”
― Germany Kent

“..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.”
― Noam Chomsky, Occupy

“I try to make my comments like a woman's skirt: long enough to be respectable and short enough to be interesting. ”
― Adam Clayton Powell

“Try things out, be happy to make mistakes, but above all have a go.”
― Charles Dowding, Charles Dowding's Skills for Growing

“I'll show you how," Peter said. "Stop hiding behind your ignorance.”
― Diana Wynne Jones, House of Many Ways

“People’s confidence in their abilities influences how they approach life. Their dreams are likely anchored to what they feel they can achieve.”
― Raoul Davis Jr., Firestarters: How Innovators, Instigators, and Initiators Can Inspire You to Ignite Your Own Life

“Innovators are owners of the situation. They own it because they create it—quite literally. They embrace the world as it should match the vision in their heads. And when something is missing from that vision, they fill the gap.”
― Raoul Davis Jr., Firestarters: How Innovators, Instigators, and Initiators Can Inspire You to Ignite Your Own Life

“Firestarters are flexible. They recognize situational needs and are able to flow into the accessible role identity most relevant to overcome emergent challenges.”
― Raoul Davis Jr., Firestarters: How Innovators, Instigators, and Initiators Can Inspire You to Ignite Your Own Life

“In Hollywood, no one knows anything.”
― William Goldman

“Once your soil is fertile and weed-free, everything else becomes easier.”
― Charles Dowding, Charles Dowding's Skills for Growing

“Success is not only dependent on understanding your own skill-set. It’s also important to recognize the talents of others and know how to profit from them.”
― Raoul Davis Jr., Firestarters: How Innovators, Instigators, and Initiators Can Inspire You to Ignite Your Own Life

“Belief that you can act is a powerful motivator. Belief that change can happen in a flash is an even stronger motivator.”
― Raoul Davis Jr., Firestarters: How Innovators, Instigators, and Initiators Can Inspire You to Ignite Your Own Life

“Every experience of spiritual awakening strengthens our sense of self. As we continue to evolve spiritually, and especially once we cross the threshold of Enlightenment, each of us spontaneously lives with a sense of self that is constant, dependable, and true.”
― Rose Rosetree, Seeking Enlightenment in the Age of Awakening: Your Complete Program for Spiritual Awakening and More, In Just 20 Minutes a Day

“There is no one right way.

Just figure out what works for you!”
― Lorii Myers, Targeting Success, Develop the Right Business Attitude to be Successful in the Workplace

“Self-affirm—build yourself up with honest and genuine praise.”
― Lorii Myers, Targeting Success, Develop the Right Business Attitude to be Successful in the Workplace

“They were never interested in how I made my food, or the stories behind how I learned. Like how my mama would sing to her gravy to make it thicken, or how she showed me that bacon fat would make butter taste like a heaven no one had ever dreamed of. Or how cornmeal was better than flour because it had weight, and having weight is how you know your worth, so don't let anyone tell you different.”
― Sarah Addison Allen, Other Birds

“There is a big difference between knowledge and know-how. One, gives insight on how to do something, the other is actually being able to do it”
― Jeffrey Fry, Distilled Thoughts

“the best way to ruin a perfect moment is by letting it continue.”
― Maddie Mortimer, Maps of Our Spectacular Bodies

“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...”
― Joanne Harris, Five Quarters of the Orange

“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.”
― Jaspreet Singh, Chef

“Writing is born out of passion and desire, but it is bred, brought up, in obsession and compulsion. Feed your drive to persist. Damn your fears. Claim your writing as your own,”
― Susan Carol Hauser, You Can Write a Memoir

“This is how you explain how you feel: broken words and hard truths.”
― R. YS Perez, I Hope You Fall in Love: Poetry Collection

“Netiquette: Be nice to achieve status in internet circles.”
― David Chiles

“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.”
― Stacey Ballis, Off the Menu

“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.”
― Jessica Soffer, Tomorrow There Will Be Apricots

“Okonomiyaki, meanwhile, is to American pancakes what Japanese wrestling is to American wrestling. The basic batter contains flour and water, grated nagaimo (that big slimy yam again), eggs, and diced cabbage. You then augment this base by ordering little bits and nibbles a la carte to be added to the batter. We could not figure out the ordering system, but we listed off ingredients we liked and ended up with two pancakes' worth of batter teeming with squid, octopus, sliced negi, and pickled ginger. The waiter dropped off a big bowl of unmixed pancake fixings and a couple of spatulas and assumed we would know how to do the rest. Every time we did something wrong, he sucked in his breath (a very common sound in Japan, at least in my presence) and intervened. Every time we did something right, he gave the thumbs-up and a Fonzie-like grunt of approval.
Now that I've cooked two okonomiyaki and am certified by the Vera Okonomiyaki Napoletana Association, I can tell you how it's done. If your okonomiyaki has a large featured ingredient like strips of pork belly, set it aside to go on top; don't mix it in. Stir everything else together really well. Pour some oil onto the griddle and smooth it out into a thin film with a spatula. Dump the batter onto the griddle and shape it into a pancake about 1/2 to 3/4 inch thick. If you have pork strips, lay them over the top now like you're making bacon-wrapped meatloaf.
Now wait. And wait. And wait. If little bits of egg seep out around the edge of your pancake, coax them back in. It takes at least five minutes to cook the first side of an okonomiyaki. Maybe ten. Maybe thirty. If you're not hungry enough to drink a tureen of raw batter, it's not ready. Finally, when it's brown on the bottom, slide two spatulas underneath and flip with confidence. Now wait again. When the center is set and the meat is crispy, cut it into wedges and serve with okonomiyaki sauce, mayo, nori, and fish flakes. If you haven't had okonomiyaki sauce, it's a lot like takoyaki sauce. Sorry, just kidding around. It's a lot like tonkatsu sauce.”
― Matthew Amster-Burton, Pretty Good Number One: An American Family Eats Tokyo

“To roast the chicken, first I peeled the onions. I juiced a lemon and placed the rind inside the bird's cavity. I melted butter and rubbed it lovingly into the skin, my Hebrew school teacher's voice be damned. I prepared the thyme, de-stemming the leaves. I snapped the carrots, rondelled the celery, cubed the potatoes, and chopped the parsnips. I splashed wine into the roasting pan, added crushed garlic cloves before trussing the chicken's leg together with cooking twine. I sprinkled pepper and pinched the salt.”
― Melissa Ford, Life From Scratch

“When you were making pecan-smoked honey brisket at Cubby’s, you had to cook the meats slowly and then, at just the right moment, finish them in the radiant salamander broiler to achieve that delicate caramelized crust.”
― Susan Wiggs, Sugar and Salt

“As a police corruption researcher, I know how to deal with harassing police officers and deescalate a toxic encounter that is getting potentially dangerous.”
― Steven Magee