Quotessence
Home / Quotes / L Quotes

L Quotes

Browse famous quotes beginning with L. This page is a child index of the full Popular Quotes A-Z directory.

All L Quotes

“Like everything else in life, we should eat consciously. We should learn to listen to our body about what to eat and how much – not too much, not too little, the foods which will not strain or poison our system. If the channel of communication is clear between our body and mind, it will tell us what we need for our body type, age, and level of activity while taking into account any health issues or changed circumstances which affect our metabolism. We can still treat ourselves with things we love, but we should do so in honest moderation and with awareness. Eating what is right for our individual system keeps our body healthy and active, and our mind awake and alert.”

“Like everything else in our world, we too are energy. Each one of us is an energy being releasing our own distinctive energy signature that is perceptible to others by way of our choices, perceptions, behaviors, attitudes, and physical cues.”

“Like everything else in the universe, we are, in a sense, connected to a sea of information in a dimension beyond physical space and time. We don't need to be touching or even in close proximity to any physical elements in the quantum field to affect or be affected by them.”

“Like faith, marriage is a mystery. The person you're committed to spending your life with is known and yet unknown, at the same time remarkably intimate and necessarily other. The classic seven-year itch may not be a case of familiarity breeding ennui and contempt, but the shock of having someone you thought you knew all too well suddenly seem a stranger. When that happens, you are compelled to either recommit to the relationship or get the hell out. There are many such times in a marriage.”

“Like families all over Japan, that morning we tucked into a special New Year's breakfast soup called ozoni. Although recipes vary from region to region, they all contain mochi because the pounded rice dumplings symbolize the breaking of "bread" with the New Year's deity Toshigami-sama. The rest of the ingredients in the soup, aside from the dashi base, vary according to what is fresh and regionally available. So around Hiroshima, for example, cooks add oysters, prawns, and saltwater eel caught from the nearby Inland Sea to their ozoni, while natives of Tokyo toss in nubbins of chicken, sliced fish cake, and spinach-like greens. For those living in Kyoto, the ozoni always includes lots of sweet white miso.”

“Like fanning through a deck of cards, my mind flashes on the thousand chances, trivial to profound, that converged to re-create this place. Any arbitrary turning along the way and I would be elsewhere; I would be different. Where did the expression "a place in the sun" first come from? My rational thought process cling always to the idea of free will, random event; my blood, however, streams easily along a current of fate.”

“Like festivals, uprisings cannot happen every day- otherwise they would not be "nonordinary." But such moments of intensity give shape and meaning to the entirety of a life. The shaman returns you can't stay up on the roof forever - but things have changed, shifts and integrations have occurred -a difference is made.”

“Like flies in amber, like corpses frozen in in ice, that which according to the laws of nature should pass away is by the miracle of ink on paper, preserved. It is a kind of magic. As one tends the graves of the dead, so I tend the books. And every day I open a volume or two, read a few lines or pages, allow the voices of the forgotten dead to resonate inside my head.”

“Like flours, not all fats are created equal. Oil is fat that is liquid at room temperature but good pastry cannot be made with oil. Flour simply absorbs the oil and the resulting dough is mealy, not tender and flaky. The ideal fat for pastry-making is one with a high melting point because the longer it takes for the fat to melt, the longer it keeps the little parcels of dough separate, generating little packets of steam to puff and lighten the dough. Pig fat (lard) has a high melting point and very little water content, so is ideal on both counts.”