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Quote by Virginia Woolf

“....I am not going to stir those old pools; I take only what chance has floated to my feet—that was far more vigorous and far more vocal a century ago.”

Author

Virginia Woolf

British modernist writer, known for her unique narrative techniques and profound portrayal of female experience. Her works include 'To the Lighthouse' and 'Mrs. Dalloway'. more

“Beauty had this penalty—it came too readily, came too completely. It stilled life—froze it. One forgot the little agitations; the flush, the pallor, some queer distortion, some light or shadow, which made the face unrecognisable for a moment and yet added a quality one saw for ever after. It was simpler to smooth that all out under the cover of beauty.”

Love Reality Truth Beauty Subjectivity Virginia Woof

Book:To the Lighthouse

Source: To the Lighthouse

“Quería escribir sobre todo, sobre la vida que tenemos y las vidas que hubiéramos podido tener. Quería escribir sobre todas las formas posibles de morir.”

Quotes Virginia Woof

Author:Virginia Woolf

“Iris's favorite item at Tenta is anago, sea eel. Unlike its freshwater cousin unagi, anago is neither endangered nor expensive. A whole anago at Tenta is about $7.50. I ordered one, and the chef pulled a live eel out of a bucket. It wriggled like, well, an eel. Iris screamed as water droplets flew toward us. The chef managed to wrestle the unruly thing into the sink and knocked it unconscious before driving a spike into its head and filleting it. He unzipped two fillets in seconds. A Provençal saying holds that a fish lives in water and dies in oil; in the world of tempura, a fish can go from watery cradle to oily grave in ten seconds. Iris loved fried eel meat, dipped in salt, but this is not her favorite part of the anago. After filleting the eel, the chef takes its backbone- hone in Japanese- ties it in a simple overhand knot, and tosses it into the frying oil. "Hone," he says, presenting it to Iris, who considers it the ultimate in crispy snack food- and this is a kid who considers taco-flavored Doritos a work of genius (OK, so do I).”

Backbone Eel Tempura Anago

Book:Pretty Good Number One: An American Family Eats Tokyo

Source: Pretty Good Number One: An American Family Eats Tokyo

“In the U.S., to have a personal relationship with a Japanese chef across the counter, you have to go for sushi. I enjoy sitting at a sushi bar, but there is always the whiff of haute cuisine in the air (or, if you pick the wrong sushi place, the whiff of something worse). You can visit an expensive, artisan counter in Tokyo and order unusual and impeccable seafood, but come on: tempura is fried stuff. You drink frothy mugs of cheap beer and call for more food any time you like. Bacon-wrapped cherry tomatoes on a stick, tempura-fried? Sure, we had that. A bowl of dozens of whole baby sardines, called shirasu? Absolutely. (Iris claimed these for herself.) Why aren't there tempura bars in every city in America?”