Quotessence
Home / Quotes / Quote by Elelwani Anita Ravhuhali

Quote by Elelwani Anita Ravhuhali

“Back then, I didn’t realize his willingness to remain harmful, that the desire to cause harm was a choice. Each time life presented him with an alternative to protect or hurt, he chose the latter without fail. He showed up intentionally to cause emotional harm, and that was who he was. He was a man who recklessly treated me, and I had no right to doubt his abilities.”

Quote by Elelwani Anita Ravhuhali

Work

Author

Elelwani Anita Ravhuhali

Browse famous quotes and profile details for Elelwani Anita Ravhuhali. more

You May Also Like

“My method is atheism. I find the atheistic outlook provides a favourable background for cosmopolitan practices. Acceptance of atheism at once pulls down caste and religious barriers between man and man. There is no longer a Hindu, a Muslim or a Christian. All are human beings. Further, the atheistic outlook puts man on his legs. There is neither divine will nor fate to control his actions. The release of free will awakens Harijans [lowest caste] and the depressed classes from the stupor of inferiority into which they were pressed all these ages when they were made to believe that they were fated to be untouchables. So I find the atheistic outlook helpful for my work [helping people]. After all it is man that created god to make society moral and to silence restless inquisitiveness about the how and why of natural phenomena. Of course god was useful though a falsehood. But like all falsehoods, belief in god also gave rise to many evils in course of time and today it is not only useless but harmful to human progress. So I take to the propagation of atheism as an aid to my work. The results justify my choice.”

“When you get a pinch and decide to give up, you will get a cut when you eventually do so. The consequences of giving up are more harmful than the causes. Just don’t give up!”

“Those acidic insults being poured down on you are found in satan's gallons! Watch those who tackle you for you to fall down; watch them closely. They are wearing the booths Satan invented! Don't attack the people; attack the one who sponsors them!”

“If nothing else, Alice, you will have sight of one of the grandest buildings in the city, one of the grandest ever built, in fact. That florid thing cost three hundred eighty thousand dollars to erect! It is as ornate as a cathedral. But, oh so mixed up. A bit of everything thrown in---Second Empire, Renaissance, Italian, with Corinthian columns, no less. Gold ceiling medallions, frescoes, murals, sculptures--- even a fountain, where the futures are sold. Well, not in the fountain.” Constance laughed uncertainly. “And an ornate steam elevator… Well, just don’t bid on the cotton futures.”

“If you already hate tofu, the term "tofu skin" is probably an effective emetic. But this stuff is addictive. You start by making fresh soy milk. I'm not going to soft-pedal how much work this is: you have to soak, grind, squeeze, and simmer dried soybeans. The result is a thick milk entirely unlike the soy milk you get in a box at Whole Foods in the same way Parmigiano-Reggiano is unlike Velveeta. Then, to make tofu skins (yuba in Japanese), you simmer the soy milk gently over low heat until a skin forms on the surface, then pluck it off with your fingers and drape it over a chopstick to dry. It is exactly like the skin that forms on top of pudding, the one George Costanza wanted to market as Pudding Skin Singles. Yuba doesn't look like much- like a pile of discarded raw chicken skin, honestly. But the texture is toothsome, and with each bite you're rewarded with the flavor of fresh soy milk. It's best served with just a few drops of soy sauce and maybe some grated ginger or sliced negi. "I'm kind of obsessed with tofu skins right now," said Iris, poking her head into the fridge to grab a round of yuba. Me too. In Seattle, I had to buy, grind, boil, and otherwise toil for a few sheets of yuba. In Tokyo, I found it at Life Supermarket, sold in a single-serving plastic tub with a foil top. The yuba wasn't as snappy or flavorful as homemade, but it had that characteristic fresh-soy aroma, which to me smells like a combination of "healthy forest" and "clean baby." Iris and I ate it greedily. (The yuba, not the baby.) Yuba isn't technically tofu, because the soy milk isn't coagulated. Japanese tofu comes in two basic categories, much like underpants: cotton (momen) and silken (kinugoshi). Cotton tofu is the kind eaten most commonly in the U.S.; if you buy a package of extra-firm tofu and cut it up for stir-frying, that's definitely cotton tofu. Silken tofu is fragile, creamier and more dairy-like than cotton-tofu, and it's the star of my favorite summer tofu dish. Hiya yakko is cubes of tofu, usually silken, drizzled with soy sauce and judiciously topped with savory bits: grated ginger or daikon, bonito flakes, negi. It's popular in Japanese bars and easy to make at home, which I did, with (you will be shocked to hear) tons of fresh negi.”