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A Quotes

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All A Quotes

“As soon as we ask what faith is and what sort of mistreatment of faith causes doubt, we are led to the first major misconception about doubt-the idea that doubt is always wrong because it is the opposite of faith and the same thing as unbelief. What this error leads to is a view of faith that is unrealistic and a view of doubt that is unfair.”

“As soon as we cease to believe in such an engineer and in a discourse which breaks with the received historical discourse, and as soon as we admit that every finite discourse is bound by a certain bricolage and that the engineer and the scientist are also species of bricoleurs , then the very idea of bricolage is menaced and the difference in which it took on its meaning breaks down.”

“As soon as we emerge from the tube and walk through the limestone archway on Borough High Street, we are bombarded by purveyors of everything from fresh vegetables and buttery pastries to goat's milk ice cream and soft, eggy strands of pasta. Hugh lets me wander up and down the aisles, and I stop to watch one vendor stir a three-foot-wide paella pan, offering up piping hot bowls of tender prawns and rice to a throng of hungry customers.”

“As soon as we get comfortable in one role, we have to take on another! Why? ... Because he wants to keep us off balance! That's why! Because he doesn't want us to THINK! He doesn't want us to QUESTION HIS AUTHORITY! So he keeps us busy! Keeps us running in circles! Like mice! Rushing from one role to the next! Well, I'm on to his game! I see what he's doing! And I refuse to participate!”

“As soon as we open the apartment door, we can smell the turkey roasting. I've cooked it in a paper bag (a neat trick that ensures an incredibly moist bird without basting). The smell is a heady combination of roasting turkey, and apple brandy, butter, and wild mushrooms that I've combined and rubbed on the inside of the bird and under the skin of the breast and legs. It will be delicious.”

“As soon as we put something into words, we devalue it in a strange way. We think we have plunged into the depths of the abyss, and when we return to the surface the drop of water on our pale fingertips no longer resembles the sea from which it comes. We delude ourselves that we have discovered a wonderful treasure trove, and when we return to the light of day we find that we have brought back only false stones and shards of glass; and yet the treasure goes on glimmering in the dark, unaltered.”

“As soon as we started programming, we found to our surprise that it wasn't as easy to get programs right as we had thought. Debugging had to be discovered. I can remember the exact instant when I realized that a large part of my life from then on was going to be spent in finding mistakes in my own programs.”

“As soon as we take our seats, a sequence of six antipasti materialize from the kitchen and swallow up the entire table: nickels of tender octopus with celery and black olives, a sweet and bitter dance of earth and sea; another plate of polpo, this time tossed with chickpeas and a sharp vinaigrette; a duo of tuna plates- the first seared and chunked and served with tomatoes and raw onion, the second whipped into a light pâté and showered with a flurry of bottarga that serves as a force multiplier for the tuna below; and finally, a plate of large sea snails, simply boiled and served with small forks for excavating the salty-sweet knuckle of meat inside. As is so often the case in Italy, we are full by the end of the opening salvo, but the night is still young, and the owner, who stops by frequently to fill my wineglass as well as his own, has a savage, unpredictable look in his eyes. Next comes the primo, a gorgeous mountain of spaghetti tossed with an ocean floor's worth of clams, the whole mixture shiny and golden from an indecent amount of olive oil used to mount the pasta at the last moment- the fat acting as a binding agent between the clams and the noodles, a glistening bridge from earth to sea. "These are real clams, expensive clams," the owner tells me, plucking one from the plate and holding it up to the light, "not those cheap, flavorless clams most restaurants use for pasta alle vongole." Just as I'm ready to wave the white napkin of surrender- stained, like my pants, a dozen shades of fat and sea- a thick cylinder of tuna loin arrives, charred black on the outside, cool and magenta through the center. "We caught this ourselves today," he whispers in my ear over the noise of the dining room, as if it were a secret to keep between the two of us. How can I refuse?”

“As soon as we touch the complex processes that go on in a living thing, be it plant or animal, we are at once forced to use the methods of this science [chemistry]. No longer will the microscope, the kymograph, the scalpel avail for the complete solution of the problem. For the further analysis of these phenomena which are in flux and flow, the investigator must associate himself with those who have labored in fields where molecules and atoms, rather than multicellular tissues or even unicellular organisms, are the units of study.”

“As soon as we were inside, Edwart's family rushed to greet me. What seemed like thirty people circled me, chattering away. "Oh my god, you smell good." "Good smell, good smell." "(she really does smell good.)" "do you mind if I put my nose right on you? Right on your arm?" "More smelly smelly please." "If I could destroy every part of my brain except the part that smelled your smell, I would do it. I would do it in a second." "Let's go, Belle," Edwart whispered and grabbed my hand. We pushed through the ravenous vampires nad out the front door. "So that went well!" I said outside in the U-HAUL. I sniffed my hair. I did smell good. "No, no, that wasn't my house," Edwart said, starting the truck. "I don't even know those people! Sometimes I get addresses confused.”