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I Quotes

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All I Quotes

“If you allow people to make more withdrawals than deposits in your life, you will be out of balance and in the negative before you know it. Know when to close the account. It's always better to be alone with dignity than in a relationship that constantly requires you to sacrifice your happiness and self-respect.”

“If you allow someone else to convert more time than you in your chosen territory, you automatically become a servant or a second class citizen in that territory and whoever it is who converted more time than you in that territory becomes your king and will lord it over you in that territory.”

“If you allow someone like Saddam Hussein to get nuclear weapons, ballistic missiles, chemical weapons, biological weapons, how many people is he going to kill with such weapons? He's already demonstrated a willingness to use these weapons. He poison-gassed his own people. He used poison gas and other weapons of mass destruction against his neighbors. This man has no compunction about killing lots and lots of people. So this is a way to save lives and to save the stability and peace of a region of the world that is important to the peace and security of the entire world.”

“If you allow spirit to have dominion in your heart you will have dominion in your life. That changes thinking. That IS the miracle. That I'm not just a child of the body, I'm a child of the universe and in the universe I am programmed for greatness, and the fact that I don't have money in my bank account now doesn't mean I'm any less programmed for greatness. I was programmed for greatness just like the acorn is programmed to be an oak tree.”

“If you allow your wounds to stop you from working on your dreams, you will eventually look back and realize you lost time. More wounds will come from regretting the time you wasted in the past. Focus on healing your inner wounds now, and then strive for new opportunities in life.”

“If you allow yourself to experience the present moment, you will discover that it does not get better than this Paradise is here and now, waiting for you to arrive, to accept, to surrender, and to enjoy.”

“If you already hate tofu, the term "tofu skin" is probably an effective emetic. But this stuff is addictive. You start by making fresh soy milk. I'm not going to soft-pedal how much work this is: you have to soak, grind, squeeze, and simmer dried soybeans. The result is a thick milk entirely unlike the soy milk you get in a box at Whole Foods in the same way Parmigiano-Reggiano is unlike Velveeta. Then, to make tofu skins (yuba in Japanese), you simmer the soy milk gently over low heat until a skin forms on the surface, then pluck it off with your fingers and drape it over a chopstick to dry. It is exactly like the skin that forms on top of pudding, the one George Costanza wanted to market as Pudding Skin Singles. Yuba doesn't look like much- like a pile of discarded raw chicken skin, honestly. But the texture is toothsome, and with each bite you're rewarded with the flavor of fresh soy milk. It's best served with just a few drops of soy sauce and maybe some grated ginger or sliced negi. "I'm kind of obsessed with tofu skins right now," said Iris, poking her head into the fridge to grab a round of yuba. Me too. In Seattle, I had to buy, grind, boil, and otherwise toil for a few sheets of yuba. In Tokyo, I found it at Life Supermarket, sold in a single-serving plastic tub with a foil top. The yuba wasn't as snappy or flavorful as homemade, but it had that characteristic fresh-soy aroma, which to me smells like a combination of "healthy forest" and "clean baby." Iris and I ate it greedily. (The yuba, not the baby.) Yuba isn't technically tofu, because the soy milk isn't coagulated. Japanese tofu comes in two basic categories, much like underpants: cotton (momen) and silken (kinugoshi). Cotton tofu is the kind eaten most commonly in the U.S.; if you buy a package of extra-firm tofu and cut it up for stir-frying, that's definitely cotton tofu. Silken tofu is fragile, creamier and more dairy-like than cotton-tofu, and it's the star of my favorite summer tofu dish. Hiya yakko is cubes of tofu, usually silken, drizzled with soy sauce and judiciously topped with savory bits: grated ginger or daikon, bonito flakes, negi. It's popular in Japanese bars and easy to make at home, which I did, with (you will be shocked to hear) tons of fresh negi.”

“If you always do what you did, you'll always get what you got.”

“If you always dreamed of writing a novel or a memoir, and you used to love to write, and were pretty good at it, will it break your heart if it turns out you never got around to it? If you wake up one day at eighty, will you feel nonchalant that something always took precedence over a daily commitment to discovering your creative spirit? If not--if this very thought fills you with regret--then what are you waiting for?”