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Quote by Lesley Glaister

“Neville's a pleasant sort of standby when there's nothing more exciting on the go. A safe, attractive, reliable chap. He's respectful, never having tried to get her into bed which, if she was a better sort of person, she might appreciate.”

Quote by Lesley Glaister

Book:A Particular Man
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A Particular Man

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Lesley Glaister

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“...you are part of an infinite energy and by doing you are gaining, not losing. By giving you are attaining, not losing. Live as the ocean. Be oceanic! Never think of losing, about anything. Nothing is lost, nothing can be lost. And you are not an individual; you only appear as an individual. The whole is joined to you; you are just a face of the whole, just a way the whole has happened. Enjoy, celebrate, be active, and always be a giver. To be a giver so totally that you never think of retaining or holding anything is the only real prayer. To give is to pray. To give is to love. And those who can give, they are always given more.”

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Book:My Way: The Way of the White Clouds
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“-Sic vos non nobis- --not for you yourselves -- says Virgil to his bees and birds building nests and storing up food, mostly for others. Strange shadows fall across the glamour of glory. The law of sharing for the most of mankind seems to be that each shall give his best according to some inner commandment, and receive according to the decree of some far divinity, whose face is of a stranger, and whose heart is alien to the motives and sympathies that animate his own.”

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Author:Craig D. Lounsbrough
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“You quickly simmer the hamaguri clams in sake, mirin, and soy sauce, then serve them on the rice. At Fusa Sushi, the resulting leftover liquid was boiled down and used as a glaze for the conger eel and hamaguri clam sushi. But because Kazusa-meshi was so popular, there was still plenty of the stuff left over. Rather than waste it, the owner started taking it over to his brother next door--- who put it in his ten-don sauce. The owner of Fusa Sushi kindly told me the recipe." "So that sauce I just ate was flavored with... hamaguri clams?" asked Keiko, gazing steadily at the photo. "That's right. Now, the soup at Tenfusa was hamaguri broth. I made the fish ball the way he told me too, using a mix of hamaguri and white-fleshed fish. That's right--- the first time you visited, I happened to be serving a sake-simmered hamaguri stock for the soup. Of course, in that soup, the fish balls were made from sardines--- which your hometown of Ishinomaki is famous for. That, combined with the clam-flavored broth, explains why you found the flavor so nostalgic. You've quite the discerning palate, clearly!”

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Book:The Restaurant of Lost Recipes
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