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Quote by Ray Palla

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Ray Palla

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“Just as the mighty edifice requires a firm foundation to withstand the trials of time and tempest, our focus too rests upon three essential pillars: clarity, intention, and perseverance. Together, they form the bedrock of our purposeful existence, lending strength and direction to our pursuits.”

PastPurposeTimeFutureIntentionPerseveranceClarityPresent
Book:The Power of the Present: A Stoic's Guide to Unyielding Focus
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“Broccoli branches, mashed potatoes, spools of gravy, sliced pillowy white bread. It slides on to Sirine's plate, glossy with butter. The meat loaf is oniony and dense under its charred crust, dressed in sweet puddles of ketchup. On the counter there's a food-stained copy of The Joy of Cooking and a red-plaid Betty Crocker cookbook, both from the library. She's impressed. No one ever wants to cook for her; the rare home-dinners at friends' houses are served with anxiety and apologies. But Han just seems excited- his skin slightly damp and pink from the kitchen heat- and intrigued by the new kind of cooking, a shift of ingredients like a move from native tongue into a foreign language: butter instead of olive oil; potatoes instead of rice; beef instead of lamb. He seats her on a pillow on the blue cloth and then sets the dishes before her on the cloth. He sits across from her, one knee skimming hers. They touch and she makes herself lean forward to reach the bowl of potatoes. Their knees graze again. Han tastes each dish while looking at Sirine, so the meal seems like a question. She nods and praises him lavishly. "Mm, the rich texture of this meat loaf- the egg and breadcrumbs- and these bits of onion are so good, and there's a little chili powder and dry mustard, isn't there? It's lovely. And there's something in the sauce... something..." "You mean ketchup?" Han asks. "Oh yes, I suppose that's it." She smiles. "That's remarkable." Sirine smiles vaguely, tips her head, not sure of what he means. "What?" "The way you taste things...." He gestures over the food, picks up a bite of meat loaf in his fingers as if it were an olive. "You know what everything here is- I mean exactly." "Oh no." She laughs. "It's so basic, anyone can do that. It's like you just taste the starting places- where it all came from. Unless of course it's ketchup." He gazes at her, then carefully takes her hand and kisses her fingers. "Then I think you must be of this place." Sirine laughs again, disconcerted by his intensity. "Well, I don't know about that, but I think food should taste like where it came from. I mean good food especially. You can sort of trace it back. You know, so the best butter tastes a little like pastures and flowers, that sort of stuff. Things show their origins”

OriginsTastesMeat Loaf
Book:Crescent
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“Suddenly starving, I root around in the fridge to see what I have lying about and find the heel of a meat loaf I made a couple of days ago when Brad mentioned he was craving meat loaf sandwiches. It had suddenly sounded good to me too, so I made a small one for myself. In the breadbox, a couple of slices of the brioche loaf I made last night when I couldn't sleep; a little smear of spicy Korean gochujang paste on the bread; some thinly sliced cucumber salad, a little wilted in its rice-wine brine but still crunchy; and the meat loaf.”

BreadSandwichMeat Loaf
Book:How to Change a Life
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“All beauty calls you to me, and you seem, Past twice a thousand miles of shifting sea, To reach me. You are as the wind I breathe Here on the ship's sun-smitten topmost deck, With only light between the heavens and me. I feel your spirit and I close my eyes, Knowing the bright hair blowing in the sun, The eager whisper and the searching eyes. Listen, I love you. Do not turn your face Nor touch me. Only stand and watch awhile The blue unbroken circle of sea. Look far away and let me ease my heart Of words that beat in it with broken wing. Look far away, and if I say too much, Forget that I am speaking. Only watch, How like a gull that sparking sinks to rest, The foam-crest drifts along a happy wave Toward the bright verge, the boundary of the world. I am so weak a thing, praise me for this, That in some strange way I was strong enough To keep my love unuttered and to stand Altho' I longed to kneel to you that night You looked at me with ever-calling eyes. Was I not calm? And if you guessed my love You thought it something delicate and free, Soft as the sound of fir-trees in the wind, Fleeting as phosphorescent stars in foam. Yet in my heart there was a beating storm Bending my thoughts before it, and I strove To say too little lest I say too much, And from my eyes to drive love’s happy shame. Yet when I heard your name the first far time It seemed like other names to me, and I Was all unconscious, as a dreaming river That nears at last its long predestined sea; And when you spoke to me, I did not know That to my life’s high altar came its priest. But now I know between my God and me You stand forever, nearer God than I, And in your hands with faith and utter joy I would that I could lay my woman’s soul. Oh, my love To whom I cannot come with any gift Of body or of soul, I pass and go. But sometimes when you hear blown back to you My wistful, far-off singing touched with tears, Know that I sang for you alone to hear, And that I wondered if the wind would bring To him who tuned my heart its distant song. So might a woman who in loneliness Had borne a child, dreaming of days to come, Wonder if it would please its father’s eyes. But long before I ever heard your name, Always the undertone’s unchanging note In all my singing had prefigured you, Foretold you as a spark foretells a flame. Yet I was free as an untethered cloud In the great space between the sky and sea, And might have blown before the wind of joy Like a bright banner woven by the sun. I did not know the longing in the night– You who have waked me cannot give me sleep. All things in all the world can rest, but I, Even the smooth brief respite of a wave When it gives up its broken crown of foam, Even that little rest I may not have. And yet all quiet loves of friends, all joy In all the piercing beauty of the world I would give up– go blind forevermore, Rather than have God blot from out my soul Remembrance of your voice that said my name. For us no starlight stilled the April fields, No birds awoke in darking trees for us, Yet where we walked the city’s street that night Felt in our feet the singing fire of spring, And in our path we left a trail of light Soft as the phosphorescence of the sea When night submerges in the vessel’s wake A heaven of unborn evanescent stars.”

LoveFrom The Sea
Book:The Collected Poems
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“The Earl of Woolsey was indeed completely nude. He did not seem particularly perturbed by this fact, but Miss Tarabotti felt the sudden need to close her eyes tight and think about asparagus or something equally mundane. Coiled about him as she was, her chin wedged over one of his massive shoulders, she was being forced to look down, directly at a nicely round, but embarrassing bare, moon. And not the kind that caused werewolves to change either. Although it did seem to be changing aspects of her own anatomy that she would rather not think about. It was all a very heady - or bottomy? -experience.”

NudeAlexia TarabottiLord Maccon
Book:Soulless
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“I thought for our last session we should celebrate spring," Lillian said, coming out of the kitchen with a large blue bowl in her hands. "The first green things coming up through soft earth. I've always thought the year begins in the spring rather than January, anyway. I like the idea of taking the first asparagus of the year, picked right that day, and putting it in a warm, creamy risotto. It celebrates both seasons and takes you from one to the next in just a few bites." They passed the bowl around the table, using the large silver spoon to serve generous helpings. The salad bowl came next, fresh Bibb lettuce and purple onions and orange slices, touched with oil and lemon and orange juice. Then a bread basket, heaped high with slices of fragrant, warm bread.”

SpringVegetablesSaladAsparagusLillianCooking ClassGreens
Book:The School of Essential Ingredients
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