Quotessence
Home / Quotes / Quote by Debasish Mridha

Quote by Debasish Mridha

Author

Debasish Mridha

Browse famous quotes and profile details for Debasish Mridha. more

You May Also Like

“Oversharing? Not vulnerability; I call it floodlighting. ... A lot of times we share too much information as a way to protect us from vulnerability, and here's why. I'm scared to let you know that I just wrote this article and I'm under total fire for it and people are making fun of me and I'm feeling hurt -- the same thing that I told someone in an intimate conversation. So what I do is I floodlight you with it - I don't know you very well or I'm in front of a big group, or it's a story that I haven't processed enough to be sharing with other people - and you immediately respond "hands up; push me away" and I go, "See? No one cares about me. No one gives a s*** that I'm hurting. I knew it." It's how we protect ourselves from vulnerability. We just engage in a behavior that confirms our fear.”

VulnerabilityArmorSelf Fulfilling ProphecyOversharingFloodlighting
Book:The Power of Vulnerability: Teachings of Authenticity, Connections and Courage
Create image

“Sometimes it was like Neil was from an alien planet, where people never asked for or shared anything emotional without deeply apologizing first. He assured me that he was simply British. And that we Americans, with all of our loud oversharing and need for random hugs and free admissions to people we've just met of deep, traumatic childhood wounds looks just as alien to them.”

BritishAmericanRandomHugsNeil GaimanOversharing
Book:The Art of Asking; or, How I Learned to Stop Worrying and Let People Help
Create image

“In Taipei we had oyster omelets and stinky tofu at Shilin Night Market and discovered what is arguably the world's greatest noodle soup, Taiwanese beef noodle, chewy flour noodles served with hefty chunks of stewed shank and a meaty broth so rich it's practically a gravy. In Beijing we trekked a mile in six inches of snow to eat spicy hot pot, dipping thin slivers of lamb, porous wheels of crunchy lotus root, and earthy stems of watercress into bubbling, nuclear broth packed with chiles and Sichuan peppercorns. In Shanghai we devoured towers of bamboo steamers full of soup dumplings, addicted to the taste of the savory broth gushing forth from soft, gelatinous skins. In Japan we slurped decadent tonkotsu ramen, bit cautiously into steaming takoyaki topped with dancing bonito flakes and got hammered on whisky highballs.”

NoodlesAsian FoodWorld Tour
Book:Crying in H Mart
Create image