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Quote by Amit Ray

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Yoga and Vipassana: An Integrated Life Style

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Author

Amit Ray
Amit Ray

Amit Ray, born on August 12, 1960, is a renowned author whose works span a wide range of topics, including philosophy, personal growth, and self-development. Ray's writing style is highly appreciated by readers, and his books have achieved high sales worldwide. more

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“finally he speaks 'if you come into my cave, child you will not come out again unchanged' his hands gesture beyond him trying vainly to describe something greater than him 'if you come into this deep cave, down halls few feet have ever trod, you will not be you again you will be another you, a newer you a blinded yet unblinded being, footsteps following the footsteps of those who have painted here before will you come?”

“So not only was this curious bracelet [found at the Denisova cave] unequivocally the work of anatomically archaic human beings--the Denisovans-- but also it testified to their mastery of advanced manufacturing techniques in the Upper Paleolithic, many millennia ahead of the earliest use of these techniques in the Neolithic by our own supposedly "advanced" species, Homo sapiens. Also made crystal clear was the realization that the Denisovans must have possessed the same kinds of artistic sensibility and self-awareness that we habitually associate only with our own kind--for there can be no doubt that very real, conscious, aware, and unmistakably human beings had interacted with this bracelet at every stage of its conception, design, and manufacture, all the way through to its end use.”

“Charity is the best form of prayer. Do whatever little you can to help the not so fortunate. You may donate a small portion of your income, you may take out time to teach the underprivileged children, sponsor a meal for the hungry or just spend some time with an old lady who has no one. I am sure that you will move one level high on the spiritual plane. Like prayers, doing charity once is not enough. You have to do it continuously, as much as possible.”

“Starting from the top left: thinly sliced Akashi sea bream sashimi, with a prickly ash bud and miso dressing-- to be enjoyed with the ponzu dipping sauce. Miso-glazed Kamo aubergine. Maizuru cockles sandwiched between slices of myoga ginger. Gizzard shad marinated in sweet vinegar, served in a miniature sushi roll. Fried matsutake, conger eel grilled two ways, Manganji sweet pepper tempura, abalone pickled in Kyoto-style sweet white miso and then grilled. Fish paste noodles, Kurama-style local chicken, smoked mackerel with a pine nut stuffing. Fresh soy milk curd and vegetables pickled with red perilla.”

“She opened the capers, green and freckled as amphibians, and with a teaspoon eased them from their brine. The olives were next, and she pushed pits from the aubergine-dark fruits, dropping their flesh into the tomato sauce. She ate as many as she added, and, as she stirred, she spat out the stones. The sauce bubbled, and the hob became flecked with red. Heat had started to rise in the kitchen, and she turned to the parsley, cool as morning grass. She chopped the herb to a finely mown darkness, her fingertips stained lawn-green when she pulled back, when she wiped the blade of her knife.”