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Quote by Israelmore Ayivor

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Become a Better You

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Israelmore Ayivor

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“If you want to be better…if you want to experience greater satisfaction…if you want greater rewards…if you want to be A Cut Above the rest, you have to step out of your comfort zones. You have to try new things…more challenging things. You just have to be just a little bit better than you were the last time out.”

Challenges QuotesComfort Zone QuotesBeing BetterTry New Things
Book:Road Work: Images And Insights Of A Modern Day Explorer
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“Prideep pointed to the flames of paraffin lamps as they came alive in the distance and cackled in awe at the experience. (…) I was to discover that making tasty soup with one carrot, ten peas and a little dishwater, was his greatest skill. One wondered what the man would be capable of creating with a blender and a non-stick frying-pan.”

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Book:Beyond the Devil's Teeth: Journeys in Gondwanaland
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“Grilled G's was her husband's last gift to her before he left. He created it to stand out in a line of food trucks, drawing customers to the popular menu of gourmet grilled cheeses- ranging from a classic American cheese on crisp, buttery Italian bread to a rustic combo of creamy Brie, arugula, and prosciutto on a seed-studded multigrain. She even served a grilled peanut butter and jelly (made with coconut oil instead of butter) for dairy-intolerant customers.”

BreadGourmetGrilled CheeseFood Truck
Book:The Optimist's Guide to Letting Go
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“What it is is amazing: a fresh burst of sweet, briny crab flavor, beautifully complimented by just a hint of lemon, followed by a soft crunch from the biscuit, which dissolves more slowly than the mousse and has a slightly salty, vegetal flavor. Susan's sorry when it's done; she could happily eat a dozen of these, or just a bowl filled with that mousse. But she doesn't want to show her hand, so she keeps her face as still as she can manage and just makes a little "hmm" noise as she wipes a little mousse off her fingers with a kitchen towel (hard to resist licking them clean). "Is that seaweed?" she asks, indicating a tray of biscuits, lined up nearby. Without the mousse topping, she can see that they weren't really biscuits at all, but many layers of paper-thin seaweed, pressed together to form a semi-firm base. "It is," Gloria confirms. "Foraged from Scottish coasts, with Orkney crab mousse and Scottish salmon roe. Scotland's waters, on a plate.”

SeafoodFlavorsGourmetMousseScottish Food
Book:All Stirred Up
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