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Quote by Peter Watts

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Echopraxia

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Peter Watts
Peter Watts

Peter Watts, born on January 25, 1958, is a renowned science fiction author known for his profound philosophical insights and unique science fiction settings. His works cover a range of themes including artificial intelligence, ecological disasters, and the future of humanity. more

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“No" she jerked back, stared up at him. Her eyes were like thunderclouds. He'd never seen them like that. Shock and fear filled them. Her face was paper white. Her body shuddering. "Don't you leave me!" She gripped his shirt and tried to shake him, tears falling from her eyes. "Don't you leave Noah." His head lowered. He touched her lips with his and knew this woman held the best part of him. The memories of the husband he had been, the man he had been. He couldn't destroy that. He refuse to. He pushed her to Jordan slowly, loath to let her go. To release her. Knowing that releasing her was the only way to save the memories she held. "Don't you leave!" She screamed the order, eyes blazing, her lips trembling as tears fell and hysteria threatened to overwhelm her. "If you leave me, Noah Blake, if you don't come back when this is over, don't bother coming back at all. He touched her cheek. Ran his thumb over her lips. "You are the best part of me," he whispered. "Always remember that, Sabella. The best part of me." Before she could grab him, hold him to her, he pulled away, grabbed one of the rifles Mike had set on the table across the room. And left.”

LeavingBroken HeartImpossible LoveLora LeighNathan MaloneNoah BlakeSabella
Book:Wild Card
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“No" she jerked back, stared up at him. Her eyes were like thunderclouds. He'd never seen them like that. Shock and fear filled them. Her face was paper white. Her body shuddering. "Don't you leave me!" She gripped his shirt and tried to shake him, tears falling from her eyes. "Don't you leave Noah." His head lowered. He touched her lips with his and knew this woman held the best part of him. The memories of the husband he had been, the man he had been. He couldn't destroy that. He refuse to. He pushed her to Jordan slowly, loath to let her go. To release her. Knowing that releasing her was the only way to save the memories she held. "Don't you leave me!" She screamed the order, eyes blazing, her lips trembling as tears fell and hysteria threatened to overwhelm her. "If you leave me, Noah Blake, if you don't come back when this is over, don't bother coming back at all. He touched her cheek. Ran his thumb over her lips. "You are the best part of me," he whispered. "Always remember that, Sabella. The very best part of me." Before she could grab him, hold him to her, he pulled away, grabbed one of the rifles Mike had set on the table across the room. And left.” ― Lora Leigh, Wild Card”

LeavingAnguishBroken HeartedImpossible LoveNathan MaloneNoah BlakeSabella
Book:Wild Card
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“Dr. S didn’t notice. “Do you remember the cartoons of Rube Goldberg? An inventor of the most ludicrous contraptions. You know: a lever is pulled, causing a boot to kick a dog, whose bark motivates a hamster to run on a wheel which winds a pulley that raises a gate that releases a bowling ball and so on? Until, at the end, finally, the machine does something incredibly mundane, like making a piece of toast. Yes? Well, as it turns out, that’s the world. All these incredibly complex, inscrutably intertwined Rube Goldberg machines that can only be seen in retrospect when something happens.”

Rube Goldberg
Book:Schrödinger's Ball
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“Sam blew out 10 candles and in the distance Mary Lou Retton received a perfect 10 on her floor routine. And he almost felt like he, by blowing out the 10 candles at the precise moment that he had, had been what caused her to get the perfect 10. He fanaticized that the universe was a Rube Goldberg machine. If he had blown out only 9 candles, maybe the Romanian girl would have won instead.”

WinRube GoldbergMary Lou RettonPerfect 10
Book:Tomorrow, and Tomorrow, and Tomorrow
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“When you visit Gindaco, spend some time watching the cooks make takoyaki before ordering, because it's an amazing free show. The shop has an industrial-sized takoyaki griddle with dozens of hot cast iron wells, each one about an inch and a half in diameter. The cook squirts the grill with plenty of vegetable oil. She dunks a pitcher into a barrel of pancake batter and sloshes it over the grill, then strews the whole area with negi, ginger, and huge, tender octopus chunks. Some of Gindaco's purple tentacles are two inches long. This cooks for a little while, then the cook tops off the grill with more batter until it's nearly full. Up to this point, the process looks haphazard, but then she whips out the skewers. Using only the same slender bamboo skewers you'd use for making kebabs, she begins slicing through the batter in a grid pattern and forming a ball in each well. Somehow she herds this ocean of batter into a grid of takoyaki in a minute or two. The takoyaki cost all of 500 yen, and the price includes a wooden serving boat that you can take home and reuse as a bath toy if you haven't gotten too much sauce on it. A Gindaco takoyaki is a brilliant morsel: full of flavor from the negi and ginger, crispy on the outside and juicy within. Takoyaki also stay mouth-searingly hot inside for longer than you can stand to wait, so be careful.”

TokyoOctopusJapanese CookingBatterSkewerGrillTakoyaki
Book:Pretty Good Number One: An American Family Eats Tokyo
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“In the procession of pieces, which Ikegawa changes based on his read of each guest, you find crunch and chew, fat and cartilage, soft, timid tenderness and bursts of outrageous savory intensity. He starts me with the breast, barely touched by the flame, pink in the center, green on top from a smear of wasabi, a single bite buries a lifetime of salmonella hysteria. A quick-cooked skewer of liver balances the soft, melting fattiness of foie with a gentle mineral bite. The tsukune, a string of one-bite orbs made from finely chopped thigh meat, arrives blistered on the outside, studded with pieces of cartilage that give the meatballs a magnificent chew. Chochin, the grilled uterus, comes with a proto-egg attached to the skewer like a rising sun. The combination of snappy meat and molten yolk is the stuff taste memories are made of.”

PiecesMeatChickenYakitoriSkewerOn A Stick
Book:Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture
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“It helped that I was working with a pretty awesome recipe. Baba had this way of drawing out the tender in his meat, marinating and using delicate pinches of spice that he dusted gently over the hills and valleys of slices and rolled balls and rural-hewed chunks destined for gyros or meat trays or to be garnished with salad within a deliciously sloppy naan sandwich.”

LambSandwichMiddle Eastern CuisineSkewerNaan Bread
Book:Hungry Hearts: 13 Tales of Food & Love
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