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F Quotes

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All F Quotes

“For Dicey, writing in 1885, and for me reading him some seventy years later, the rule of law still had a very English, or at least Anglo-Saxon, feel to it. It was later, through Hayek's masterpieces "The Constitution of Liberty" and "Law, Legislation and Liberty" that I really came to think this principle as having wider application.”

“For dignity of character, consciousness is needed, not conscience and that's the function of meditation. Meditation does not give you any character directly. It does not say what to do and what not to do. It never gives you any commandments. It simply gives you a technique for becoming more aware, for being more alert, watchful, witnessing.”

“For dinner, he serves dishes such as raw local fish accented with touches like fresh basil and balsamic vinegar; roasted pumpkin soup laced with ishiri; fat, chewy handmade spaghetti with tender rings of squid on a puddle of ink enhanced with another few drops of fish sauce. It's what Italian food would be if Italy were a windswept peninsula in the Far East. If dinner is Ben's personal take on Noto ingredients, breakfast still belongs to his in-laws. It's an elaborate a.m. feast, fierce in flavor, rich in history, dense with centuries of knowledge passed from one generation to the next: soft tofu dressed with homemade soy and yuzu chili paste; soup made with homemade miso and simmered fish bones; shiso leaves fermented kimchi-style, with chilies and ishiri; kaibe, rice mixed with ishiri and fresh baby squid, pressed into patties and grilled slowly over a charcoal fire; yellowtail fermented for six months, called the blue cheese of the sea for its lactic funk. The mix of plates will change from one morning to the next but will invariably include a small chunk of konka saba, mackerel fermented for up to five years, depending on the day you visit. Even when it's broken into tiny pieces and sprinkled over rice, the years of fermentation will pulse through your body like an electric current.”

“For dinner they ate the stewed pumpkin with their bread. They made it into pretty shapes on their plates. It was a beautiful color, and smoothed and molded so prettily with their knives. Ma never allowed them to play with their food at table; they must always eat nicely everything that was set before them, leaving nothing on their plates. But she did let them make the rich, brown, stewed pumpkin into pretty shapes before they ate it.”

“For disguise the fact as we will, when friends,even the closest— perhaps the more because of that very closeness— meet again after a separation there is always a chill, lesser or greater, of change. Neither finds the other quite the same. This is natural and inevitable. Human nature is ever growing and retrogressive— never stationary. But still, with all our philosophy, who is if can repress a little feeling of bewildered disappointment when we realize that our friend is not and can never be just the same as before— even though the change may be by way of improvement?”

“For each glass, liberally large, the basic ingredients begin with ice cubes in a shaker and three or four drops of Angostura bitters on the ice cubes. Add several twisted lemon peels to the shaker, then a bottle-top of dry vermouth, a bottle-top of Scotch, and multiply the resultant liquid content by five with gin, preferably Bombay Sapphire. Add more gin if you think it is too bland... I have been told, but have no personal proof that it is true, that three of these taken in the course of an evening make it possible to fly from New York to Paris without an airplane.”

“For each human being there is an optimum ratio between change and stasis. Too little change, he grows bored. Too little stability, he panics and loses his ability to adapt. One who marries six times in ten years won't change jobs. One who moves often to serve his company will maintain a stable marriage. A woman chained to one home and family may redecorate frantically or take a lover or go to many costume parties.”