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Quote by Brené Brown

“Oversharing? Not vulnerability; I call it floodlighting. ... A lot of times we share too much information as a way to protect us from vulnerability, and here's why. I'm scared to let you know that I just wrote this article and I'm under total fire for it and people are making fun of me and I'm feeling hurt -- the same thing that I told someone in an intimate conversation. So what I do is I floodlight you with it - I don't know you very well or I'm in front of a big group, or it's a story that I haven't processed enough to be sharing with other people - and you immediately respond "hands up; push me away" and I go, "See? No one cares about me. No one gives a s*** that I'm hurting. I knew it." It's how we protect ourselves from vulnerability. We just engage in a behavior that confirms our fear.”

Quote by Brené Brown

Book:The Power of Vulnerability: Teachings of Authenticity, Connections and Courage
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The Power of Vulnerability: Teachings of Authenticity, Connections and Courage

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Author

Brené Brown

Brené Brown is a renowned psychologist, author, and speaker. Her research focuses on human vulnerability, courage, shame, and belonging. Brown's books, 'Daring Greatly' and 'The Gifts of Imperfection,' have become widely popular, exploring the complexities of human emotions and psychology in an accessible way. more

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“Our neighborhood ramen place was called Aoba. That's a joke. There were actually more than fifty ramen places with in walking distance of our apartment. But this one was our favorite. Aoba makes a wonderful and unusual ramen with a mixture of pork and fish broth. The noodles are firm and chewy, and the pork tender and almost smoky, like ham. I also liked how they gave us a small bowl for sharing with Iris without our even asking. What I really appreciated about this place, however, were two aspects of ramen that I haven't mentioned yet: the eggs and the dipping noodles. After these two, I will stop, but there's so much more to ramen. Would someone please write an English-language book about ramen? Real ramen, not how to cook with Top Ramen noodles? Thanks. (I did find a Japanese-language book called State-of-the-Art Technology of Pork Bone Ramen on Amazon. Wish-listed!) One of the most popular ramen toppings is a soft-boiled egg. Long before sous vide cookery, ramen cooks were slow-cooking eggs to a precise doneness. Eggs for ramen (ajitsuke tamago) are generally marinated in a soy sauce mixture after cooking so the whites turn a little brown and the eggs turn a little sweet and salty. I like it best when an egg is plunked whole into the broth so I can bisect it with my chopsticks and reveal the intensely orange, barely runny yolk. A cool egg moistened with rich broth is alchemy. Forget the noodles; I want a ramen egg with a little broth for breakfast. Finding hot and cold in the same mouthful is another hallmark of Japanese summer food, and many ramen restaurants, including Aoba, feature it in the form of tsukemen, dipping noodles. Tsukemen is deconstructed ramen, a bowl of cold cooked noodles and a smaller bowl of hot, ultra-rich broth and toppings. The goal is to lift a tangle of noodles with your chopsticks and dip them in the bowl of broth on the way to your mouth. This is a crazy way to eat noodles and, unless you've been inculcated with the principles of noodle-slurping physics from birth, a great way to ruin your clothes.”

EggsFishPorkNoodlesToppingsRamenAoba
Book:Pretty Good Number One: An American Family Eats Tokyo
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SaltPorkNoodlesToppingsRamenRamen NoodlesFukuokaAlkalineSoup Bowl
Book:Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture
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