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Midsummer's Mayhem
“How was Houston?" I asked as he set me down.
Dad's warm brown eyes crinkled with his smile. "Hot. But the food was great, and I've got a lot to write about."
'What was your favorite bite?" I asked.
"Savory or sweet?" he asked, grinning.
"Savory first, then sweet," I said, grinning back.
"Well, I had an incredible pork shoulder in a brown sugar-tamarind barbecue sauce. It was the perfect combination of sweet and sour." Dad has an amazing palate; he can tell whether the nutmeg in a soup has been freshly grated or not.
"That sounds delicious. And the best dessert?"
"Hands down, a piece of pecan pie. It made me think of you. I took notes- it was flavored with vanilla bean and cinnamon rum. But I bet we could make one even better."
"Ooh," I said. "Maybe with five-spice powder? I think that would go really well with the sweet pecans."
"That's my girl, the master of combining unusual flavors.”
Barbecue
Houston
Pecan Pie
Flavor Combos
Sweet And Savory
“Dear Teachers,
I hope your school year is going pretty well. I hope your classes are not causing you too much trouble and your families are doing well. You might be wondering why you are tagged to this post and what this is all about. It’s Teachers’ Day, the day for being thankful to our teachers. Some of you I had over a decade ago, some of you might not even remember who the heck I am. But if you’re reading this, this is my way of officially thanking you. For what? Let me explain.
To the ones who made me love learning as a whole – If you are an elementary school teacher, this goes out to you. You are the reason I am where I am today. If it weren’t for your hard work and dedication to teaching me and every other student what you know, my future would not be as bright as it is now. I chose to go to college because somewhere along the line, you taught me that education is important and I have to strive to help others by educating myself. This is not always easy, but you helped me understand that willingness to learn is one of the most important aspects of a person. For that, I am forever grateful for you and everything you have done for me and so many others.
To the ones who helped me find my passions– Writing, training, and helping people are what I love. No matter what I have been through in my life, everything goes back to the fact that in the future, I want to help people and I want to change the world. Writing and creating training programs are what make that happen. It made me realize that in the future, I don’t just want a shiny car, big bungalow, and other material items. I want something that sticks with people for all time – and what better way to do that than to become a writer and write for those who can't write for themselves? Shout out to those teachers who helped me find my passion, and maybe even made an effort to help me pursue it as well.
To the ones who taught me more than the textbooks – you honestly saved me. You taught me that learning isn’t always about getting 100s on every test and being the perfect student. You helped me realize that a part of learning means making mistakes. You taught me that brushing yourself off, getting back up, and trying again is essential to get anywhere in this world. I grew up being the smart kid who never had to study and when the going got tough, I didn’t always know how to respond. You helped me with my problem solving skills and fixing things that needed fixing. This isn’t necessarily always talking about school, but life in general. You taught me that my value was not depicted by my score on a test, but rather who I was as a person. It is hard to put into words, but some of you honestly are the reason I am here today – succeeding in my first semester of college, off to university before I know it. Thank you so much.
To the ones who didn’t know I could talk – I’m sorry I didn’t speak up more in your class. Many of you knew I had a lot to say, but knew I did not know how to say it or how to get the thoughts out. I promise you, even though you could not hear it, I am thankful for you - thankful that you did not force me out of my comfort zone. I know that may not sound like much, but when you have as much of a fear of speaking out as I do, that is such a big deal. Thank you for working with me and realizing that someone does not need to speak in order to have knowledge in their mind. Thank you for not basing my intelligence on my ability to present that information. It means a lot more than you will ever realize.
To the ones who don’t know why you made this list – Congratulations. Somewhere along the way, you impacted me in a way I felt was worth acknowledging you for. Maybe you said something in class that resonated with me and changed my outlook on a situation, or life in general. Maybe you just asked me if I was okay after class one day. If you’re sitting there scratching your head, wondering how you changed my life, please just know you did.”
Teachers Day
Open Letter
Fire and Hemlock
“One afternoon they were in the garden, where Seb was telling her about the agonies of withdrawal he had suffered when he gave up cigarettes, when he suddenly broke off talking and grabbed Polly and kissed her. It was the first time anyone had done that to Polly. She should have asked Nina about it, she thought wryly, as Seb’s face met hers and their noses seemed to get tangled up. It was not much fun. She wondered whether to wriggle loose, but See was breathing heavily and passionately and seemed to be enjoying it so much that it brought Polly’s annoying soft-heartedness out. She stood there and let him lay his mouth against hers, and tried to decide if you kept your eyes open or shut them, and in the end she settled for one of each. What a funny thing to invent to do! she thought. What do people see in it? (p. 271)”
Kissing
Awkward Kiss
Our Endangered Values: America's Moral Crisis
“She drove down from North Carolina to see me, and reminded me of scriptural lessons that tragedies and disappointments should be a source of increased patience, strength, wisdom, and a commitment to our Christian life. I rejected her premises at first, but Ruth finally convinced me to relegate my political and business ambitions to a secondary position of importance for a while and to assume some challenging religious commitments.”
Faith
Perserverance
Not Giving Up
Disapointments
“Game of Thrones - Feast for Crows.
“Ser? My lady?" said Podrick. "Is a broken man an outlaw?"
"More or less," Brienne answered.
Septon Meribald disagreed. "More less than more. There are many sorts of outlaws, just as there are many sorts of birds. A sandpiper and a sea eagle both have wings, but they are not the same. The singers love to sing of good men forced to go outside the law to fight some wicked lord, but most outlaws are more like this ravening Hound than they are the lightning lord. They are evil men, driven by greed, soured by malice, despising the gods and caring only for themselves. Broken men are more deserving of our pity, though they may be just as dangerous. Almost all are common-born, simple folk who had never been more than a mile from the house where they were born until the day some lord came round to take them off to war. Poorly shod and poorly clad, they march away beneath his banners, ofttimes with no better arms than a sickle or a sharpened hoe, or a maul they made themselves by lashing a stone to a stick with strips of hide. Brothers march with brothers, sons with fathers, friends with friends. They've heard the songs and stories, so they go off with eager hearts, dreaming of the wonders they will see, of the wealth and glory they will win. War seems a fine adventure, the greatest most of them will ever know.
"Then they get a taste of battle.
"For some, that one taste is enough to break them. Others go on for years, until they lose count of all the battles they have fought in, but even a man who has survived a hundred fights can break in his hundred-and-first. Brothers watch their brothers die, fathers lose their sons, friends see their friends trying to hold their entrails in after they've been gutted by an axe.
"They see the lord who led them there cut down, and some other lord shouts that they are his now. They take a wound, and when that's still half-healed they take another. There is never enough to eat, their shoes fall to pieces from the marching, their clothes are torn and rotting, and half of them are shitting in their breeches from drinking bad water.
"If they want new boots or a warmer cloak or maybe a rusted iron halfhelm, they need to take them from a corpse, and before long they are stealing from the living too, from the smallfolk whose lands they're fighting in, men very like the men they used to be. They slaughter their sheep and steal their chickens, and from there it's just a short step to carrying off their daughters too. And one day they look around and realize all their friends and kin are gone, that they are fighting beside strangers beneath a banner that they hardly recognize. They don't know where they are or how to get back home and the lord they're fighting for does not know their names, yet here he comes, shouting for them to form up, to make a line with their spears and scythes and sharpened hoes, to stand their ground. And the knights come down on them, faceless men clad all in steel, and the iron thunder of their charge seems to fill the world . . .
"And the man breaks.
"He turns and runs, or crawls off afterward over the corpses of the slain, or steals away in the black of night, and he finds someplace to hide. All thought of home is gone by then, and kings and lords and gods mean less to him than a haunch of spoiled meat that will let him live another day, or a skin of bad wine that might drown his fear for a few hours. The broken man lives from day to day, from meal to meal, more beast than man. Lady Brienne is not wrong. In times like these, the traveler must beware of broken men, and fear them . . . but he should pity them as well.”
Fantasy Fiction
Grrm
“It was over 50 years ago that I had the privilege of being the Class Advisor to the class of 1969 at what was then called Henry Abbott Regional Vocational Technical School. It was another era and a time when we as a nation stood tall.
It was the year when Buzz Aldrin, Neil Armstrong and Michael Collins lifted off from Cape Kennedy, for the first manned landing on the Moon. “One small step for man, one giant leap for mankind.” It was a time when we felt proud to be Americans!
Fifty years ago the 4 Beatles got together in a recording studio for the last time, where they cut “Abbey Road.” In 1969 alone they published 13 songs including “Yellow Submarine.” John Lennon claimed that the best song he ever did was “Come Together” and that was in 1969.
Although it wasn’t possible for me to attend the class reunion I did however connect with them by telephone and a speaker system. I had the opportunity to wish them well and share some thoughts with my former students who are now looking forward to their senior years that I always thought of as “The Youth of Old Age.” Having just celebrated my 85th birthday, 69 years old does seem quite youthful in comparison.
Earlier in the week Dave Coelho, the class Vice President read to me the list of graduates that are no longer with us. I was stunned by the number, but at the time the United States was at war, regardless of what it was called. In 1968, the year before the class graduated, our country had a peak of 549,000 of our young people serving in Viet Nam. During the year of the Tet Offensive alone, 543 were killed and 2547 were wounded, and that is what the class of 1969 faced upon their graduation! It was a war in which 57,939 of our young people were killed or went missing!
It was nice to talk to the class president LaBarbera and I enjoyed the feeling of guilt when one former student told me that he still has a problem with addition. To this I gladly accepted the blame but reminded him that this would not be of much help, if he had to face the IRS when his taxes didn’t compute. Look for part 2, the conclusion”
Mma Captain Hank Bracker
Viet Nam
50th Anniversary
Connecticut
Class Of 1969
Danbury
Henry Abbott Technical School
Prep
“Anyway, the important thing to remember about Ault is why you applied in the first place. It was for the academics, right? I don't know where you were before, but Ault beats the hell out of the public high school in my town. As for the politics here, what can you do? There's a lot of posturing, but it's all kind of meaningless.”
School
College
Academia
Private School
Supper Club
“Hunter's stew is also known as hunter's pot or perpetual stew.
It is made in a large pot, and the ingredients are anything you can find. The idea is that it is never finished, never emptied all the way- instead it is topped up perpetually. It is a stew with an unending cycle. It is a stew that can last for years.
It dates back to medieval Poland, first made in cauldrons no one bothered to empty or wash. It began with the simmering of game meat- pigeon, hare, hen, pheasant, rabbit- just anything you could get your hands on. It would then be supplemented with foraged vegetables, seasoned with wild herbs. Sometimes spices or even wine would be added. Then, as time went by, additional food scraps and leftovers were thrown in- recently harvested produce, stale hunks of bread, newly slaughtered meat, or beans dried for the winter months. It would exist in perpetuity, always the same, always new.
Traditionally the stew has spicy, savory, and sour notes. An element of sourness is absolutely necessary to cut through the rich and intense flavor. It is said to improve with age.”
Reality Of Life
Sisterhood
Hunters
Club
Hard Life
Stew
Scraps
Combinations
The Hobbit
“It had a perfectly round door like a porthole,
painted green, with a shiny yellow brass knob in the exact middle. The door opened on to a
tube-shaped hall like a tunnel: a very comfortable tunnel without smoke, with panelled walls, and floors tiled and carpeted, provided with polished chairs, and lots and lots of pegs for hats and coats — the hobbit was fond of visitors. The tunnel wound on and on, going fairly but not quite straight into the side of the hill — The Hill, as all the people for many miles round called it — and many little round doors opened out of it, first on one side and then on another. No going upstairs for the hobbit: bedrooms, bathrooms, cellars, pantries (lots of
these), wardrobes (he had whole rooms
devoted to clothes), kitchens, dining-rooms, all were on the same floor, and indeed on the
same passage. The best rooms were all on the left-hand side (going in), for these were the only ones to have windows, deep-set round windows looking over his garden, and
meadows beyond, sloping down to the river.”
The Hobbit
Hobbit Hole
Hobbit House
Supper Club
“Spaghetti alla puttanesca is typically made with tomatoes, olives, anchovies, capers, and garlic. It means, literally, "spaghetti in the style of a prostitute." It is a sloppy dish, the tomatoes and oil making the spaghetti lubricated and slippery. It is the sort of sauce that demands you slurp the noodles
Goodfellas
style, staining your cheeks with flecks of orange and red. It is very salty and very tangy and altogether very strong; after a small plate, you feel like you've had a visceral and significant experience.
There are varying accounts as to when and how the dish originated- but the most likely explanation is that it became popular in the mid-twentieth century. The first documented mention of it is in Raffaele La Capria's 1961 novel,
Ferito a Morte
. According to the Italian Pasta Makers Union, spaghetti alla puttanesca was a very popular dish throughout the sixties, but its exact genesis is not quite known. Sandro Petti, a famous Napoli chef and co-owner of Ischian restaurant Rangio Fellone, claims to be its creator. Near closing time one evening, a group of customers sat at one of his tables and demanded to be served a meal. Running low on ingredients, Petti told them he didn't have enough to make anything, but they insisted. They were tired, and they were hungry, and they wanted pasta. "
Facci una puttanata qualsiasi!
" they cried. "Make any kind of garbage!" The late-night eater is not usually the most discerning. Petti raided the kitchen, finding four tomatoes, two olives, and a jar of capers, the base of the now-famous spaghetti dish; he included it on his menu the next day under the name spaghetti alla puttanesca. Others have their own origin myths. But the most common theory is that it was a quick, satisfying dish that the working girls of Naples could knock up with just a few key ingredients found at the back of the fridge- after a long and unforgiving night.
As with all dishes containing tomatoes, there are lots of variations in technique. Some use a combination of tinned and fresh tomatoes, while others opt for a squirt of puree. Some require specifically cherry or plum tomatoes, while others go for a smooth, premade pasta. Many suggest that a teaspoon of sugar will "open up the flavor," though that has never really worked for me. I prefer fresh, chopped, and very ripe, cooked for a really long time. Tomatoes always take longer to cook than you think they will- I rarely go for anything less than an hour. This will make the sauce stronger, thicker, and less watery. Most recipes include onions, but I prefer to infuse the oil with onions, frying them until brown, then chucking them out. I like a little kick in most things, but especially in pasta, so I usually go for a generous dousing of chili flakes. I crush three or four cloves of garlic into the oil, then add any extras. The classic is olives, anchovies, and capers, though sometimes I add a handful of fresh spinach, which nicely soaks up any excess water- and the strange, metallic taste of cooked spinach adds an interesting extra dimension. The sauce is naturally quite salty, but I like to add a pinch of sea or Himalayan salt, too, which gives it a slightly more buttery taste, as opposed to the sharp, acrid salt of olives and anchovies. I once made this for a vegetarian friend, substituting braised tofu for anchovies. Usually a solid fish replacement, braised tofu is more like tuna than anchovy, so it was a mistake for puttanesca. It gave the dish an unpleasant solidity and heft. You want a fish that slips and melts into the pasta, not one that dominates it.
In terms of garnishing, I go for dried oregano or fresh basil (never fresh oregano or dried basil) and a modest sprinkle of cheese. Oh, and I always use spaghetti. Not fettuccine. Not penne. Not farfalle. Not rigatoni. Not even linguine. Always spaghetti.”
Pasta
Origins
Tomatoes
Spaghetti
Sauce
Italian Cuisine
Seasonings
Puttanesca
Supper Club
“We had fish fritters to start, juicy and thick, about the size of your hand. We began by cutting them into tiny chunks, administering peanut sauce with the tips of our knives, but soon we just held them between our paws like burgers and dunked. The room smelled of citrus and salt, filled with the wet smack of our mastication. I looked around the room, delighted to see so many women ferociously eating fish.
We followed with bouillabaisse. When first suggested, it generated a ripple of controversy. It is not the sort of dish that we would normally want to endorse: a nonfood, lacking the heft and substance we usually favor. Soup seemed the kind of joyless meal women feel they should serve, rather than doing so out of any sense of appetite or desire. In the end the bouillabaisse was served with the fish on the side (as is tradition) and with a little pouring jug of double cream (which is not).”
Seafood
Soup
Appetizers
Bouillabaisse
Piloting Your Life
“For many women who have been caring for and putting others first, midlife is the time when there’s finally space to start thinking about you. You may feel compelled to make room for you, to live with greater purpose, or to answer the call to do something big in the world. It’s during this time that we can begin to define what legacy we want to leave.
If you’ve lost sight of who you are and what you want, it’s time to explore and experiment and define your own new milestones. Up until this point, there have been socially defined milestones like college, first job, maybe marriage, maybe kids, maybe grad school, maybe the first house, and then if there are kids, the kids’ milestones. The lack of milestones can make midlife feel like uncharted territory.
It is, and it’s ready to be explored and conquered.
If you’re reading this book, it’s time. Time for you. Time for vision. Time for clarity. Time for you to resolve unresolved issues from your childhood, adolescence, and early twenties. Because if you don’t, they are going to keep resurfacing. Trust me on this one.”
Menopause
Midlife Crisis
Midlife
Piloting Your Life
Taking The Controls
Renoir's Dancer: The Secret Life of Suzanne Valadon
“Rodolphe Salis was a tall, red-headed bohemian with a coppery beard and boundless charisma. He had tried and failed to make a success of several different careers, including painting decorations for a building in Calcutta. But by 1881 he was listless and creatively frustrated, uncertain where his niche might lie. More pressingly, he was desperate to secure a steady income. But then he had the ingenious idea to turn the studio which he rented, a disused post office on the resolutely working-class Boulevard de Rochechouart, into a cabaret with a quirky, artistic bent. He was not the first to attempt such a venture: La Grande Pinte on the Avenue Trudaine had been uniting artists and writers to discuss and give spontaneous performances for several years. But Salis was determined that his initiative would be different – and better. A fortuitous meeting ensured that it was.
Poet Émile Goudeau was the founder of the alternative literary group the Hydropathes (‘water-haters’ – meaning that they preferred wine or beer). After meeting Goudeau in the Latin Quarter and attending a few of the group’s gatherings, Salis became convinced that a more deliberate form of entertainment than had been offered at La Grande Pinte would create a venue that was truly innovative – and profitable. The Hydropathe members needed a new meeting place, and so Salis persuaded Goudeau to rally his comrades and convince them to relocate from the Latin Quarter to his new
cabaret artistique
. They would be able to drink, smoke, talk and showcase their talents and their wit. Targeting an established group like the Hydropathes was a stroke of genius on Salis’s part. Baptising his cabaret Le Chat Noir after the eponymous feline of Edgar Allan Poe’s story, he made certain that his ready-made clientele were not disappointed.
Everything about the ambience and the decor reflected Salis’s unconventional, anti-establishment approach, an ethos which the Hydropathes shared. A seemingly elongated room with low ceilings was divided in two by a curtain. The front section was larger and housed a bar for standard customers. But the back part of the room (referred to as ‘L’Institut’) was reserved exclusively for artists. Fiercely proud of his locality, Salis was adamant that he could make Montmartre glorious. ‘What is Montmartre?’ Salis famously asked. ‘Nothing. What should it be? Everything!’ Accordingly, Salis invited artists from the area to decorate the venue. Adolphe Léon Willette painted stained-glass panels for the windows, while Théophile-Alexandre Steinlen created posters. And all around, a disorientating mishmash of antiques and bric-a-brac gave the place a higgledy-piggledy feel. There was Louis XIII furniture, tapestries and armour alongside rusty swords; there were stags’ heads and wooden statues nestled beside coats of arms. It was weird, it was wonderful and it was utterly bizarre – the customers loved it.”
Poe
Paris
Montmartre
Le Chat Noir
Leaving Berlin
“He was the first young man Alex had met since he arrived, all the others buried or missing, irretrievable. Then a few dragging steps and Alex saw why: a Goebbels clubfoot had kept him out of war.”
World War
Joseph Kanon
Leaving Berlin
Supper Club
“On arrival, we served Bloody Marys, though we couldn't in all good conscience garnish with sticks of celery, so we finished with bacon and shrimp. I no longer did all the cooking; instead we each brought a dish. The first course was one of Stevie's specialties, macaroni and cheese. There was something vaguely hacky and antiquated about it, which fit the gold theme perfectly; she always made it very rich and dense, crisp on top and silky underneath. Her trick was to use "twice the recommended amount of butter and three times the cheese." After the pasta we had ham hock with whipped peas, the ham stringy and salty, the peas fresh and slightly minted.”
Peas
Appetizers
Ham
Bloody Mary
Macaroni And Cheese
“If at first you think it’s rejection, it’s probably actually new found freedom.”
Freedom
Failure
Success
Rejection
Life Quotes
Freedom Quote
Redirection
Rejection Quote
Supper Club
“A few days before the club, Stevie and Erin produced the wares of their dumpster dives. New potatoes, udon noodles, shiitake mushrooms, raspberry doughnuts, baked meringues, feta cheese, frozen peas, farfalle pasta, tomato puree, tinned salmon, plus a load of day-old radishes.
"The most important part of any dumpster dive," Erin said, moving her hand expansively over the food, "is showing off what you have found."
I processed the food as she'd taught me: cleaning the packaging with diluted bleach and soaking the vegetables in a vinegar-water solution. In the large chrome restaurant kitchen, I spread it all out across the counter and thought about what I'd make. We had bought just one extra ingredient: enormous cuts of T-bone steak. We thought red meat should be a prerequisite for all Supper Clubs. An element of spontaneity had also been agreed on, with no set menu, no dietary requirements- just eat whatever's in front of you and be sure to eat it all. The plan was to spend all night at the restaurant, waiting hours between courses.
I made grilled potatoes and spiced salmon for the first course. I roasted radishes and topped them with crumbled feta for the second. Cold noodle salad with shiitake mushrooms and peas for the third, and T-bone steaks cooked rare, with a side of garlic-tomato pasta, for the main course. For dessert I made a strange sort of Eton mess, with chunks of torn doughnuts and smashed meringue covered in cream and sugar.”
Dessert
Club
Supper
Food Preparation
Food Ware
“The first teachers I met in life were:
my mother, hardship, and death.
The first mentors I met in life were:
friends, family, and mentors.
The first lecturers I met in life were:
intuition, experience, and conscience.
The first professors I met in life were:
nature, books, and truth.
The first educators I met in life were:
the past, the present, and the future.
The first scholars I met in life were:
the mind, the heart, and the soul.
The first masters I met in life were:
knowledge, wisdom, and understanding.”
Wisdom Quotes
Wise Quotes
African Quotes
African Philosophy Quotes
Guru Quotes
Education Quotations
Matshona Dhliwayo Quotes
Learning Quotations
African Philosopher Quotes
Solomonology Quotes
Coyote America: A Natural and Supernatural History
“Coyotes, it turns out, are also a kind of wolf. They shared a common ancestor with gray wolves down to about 3.2 million years ago, when coyote and gray wolf ancestors began to separate, first geographically, then, as distance increased, genetically.”
Wolves
Coyotes
Coyote America: A Natural and Supernatural History
“[Curtis Carley, first field coordinator for the Red Wolf Recovery Program] decided early in the project that there was only one possible way of saving red wolves from genetic swamping by coyotes. Biologists were going to have to capture every red wolf remaining in the wild for placement in a captive breeding program. In effect, preserving the red wolf's purity required first bringing about its extinction in the wild and turning its former range over to coyotes and hybrids until biologists could produce enough "pure" animals, then finding a suitable protected preserve for releasing a captive-bred population into the wild again.
How difficult was that? After establishing a certified breeding program for red wolves at Point Defiance Zoo in Tacoma, Washington, in 1974 and 1975, the Red Wolf Recovery team decided to examine as breeding candidates some fifty red wolves held in almost twenty zoos across the country. Using the morphology-howl criteria they had established, out of those fifty they identified but a single red wolf, a female in the Oklahoma City Zoo. They were convinced all the rest, plus their pups, were actually either coyotes or hybrids, and in the latter case the team insisted they be destroyed. When some of the shocked zoo personnel refused such a draconian order, in the name of purity Curtis Carley carried out the death sentences himself.”
Wolves
Conservation
Extinction
Coyotes
Natalie Tan's Book of Luck & Fortune
“A formal ten-course Chinese dinner was a deliberate courtship of the senses. The appetizers of cold plate meats gave way to steaming fish maw soup, cold and hot introductions to titillate and delight before the showcase of entrees: beef, pork, chicken, fish, seafood, vegetables. The ensuing textures, aromas, and flavors seduced, fulfilling the promises of the first courses. The inclusion of noodle and rice dishes provided a sense of comfort. The final dessert course of sesame balls stuffed with red-bean paste sealed the engagement on the sweetest of notes.”
Dinner
Chinese Food
Hot And Cold
“The first time you fail it is a mistake,
the second time it is carelessness,
the third time it is incompetence,
the fourth time it is mediocrity,
and the fifth time it is inability.
The first time you succeed it is chance,
the second time it is luck,
the third time it is skill,
the fourth time it is talent,
and the fifth time it is genius.”
Inspiring Quotes
Success Quotes
Motivational Quotations
Africa Quotes
African Quotes
African Philosophy Quotes
Matshona Dhliwayo Quotes
Guru Quotations
African Philosopher Quotes
Solomonology Quotes
The Red Scrolls of Magic
“Alec, with his heartbreaking contradictions, shy and brave, relentless and tender. Alec’s midnight-blue eyes, and the look on his face when they had their first kiss. And their last.”
Love
Shadowhunters
Boyfriends
Magnus Bane
Alec Lightwood
Lgbtqia Characters
Lgbtqia Love
The Devils of Loudun
“Mr. Adam and his fellow apothecaries sold Perpetual Pills of metallic antimony. These were swallowed, irritated the mucous membrane as they passed through the intestine, thus acting as a purgative, and could be recovered from the chamber pot, washed and used again, indefinitely. After the first capital outlay, there was no further need for spending money on cathartics. Dr. Patin might fulminate and the Parlement forbid; but for the costive French bourgeois, the appeal of antimony was irresistible. Perpetual Pills were treated as heirlooms and after passing through one generation were passed on to the next.”
Antimony
Medieval Medicine
Natalie Tan's Book of Luck & Fortune
“I had my feast out on the kitchen table. Draped over beds of jasmine rice, thin pork chops seasoned with lemongrass showcased charred stripes from the grill. Cold summer rolls with translucent rice paper glimmered with riotous colors from the mint leaves, vermicelli, and shrimp filling. Emerald coriander leaves peeked out amid slices of barbecued pork, in golden, crusty baguette sandwiches called banh mi. I placed a few pieces of the pork onto a plate for the cat. I bit into the cold rolls first. The thin wrapper yielded to my teeth, giving way to the crunchy pickled vegetables and plump shrimp underneath. The mint leaf inside complemented the sweet sauce with crushed peanuts. The two small rolls vanished into my belly.
I attacked the banh mi next. The crisp crust highlighted the varying textures of its filling: crisp from the pickled radish and carrots, textures sang on my tongue.”
Vegetables
Pork
Flavors
Rolls
Vietnamese Food
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Thin
Have
Thơ
very
Life
When
love
Ness
ally
them
people
Come
More
World
Real
Stan
Neve
less
Because
Though
Where
Ying
Itä
Right
Heart
Said