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T Quotes

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All T Quotes

“The more I came to understand Williams syndrome and to meet a wide range of people who had it, the more I saw that the social impulses that partly defined the disorder weren't so clearly a gift. Their unique combination of gregariousness and guilelessness exposed a paradox in Western culture: we say we like extroverts, but when an extreme extrovert comes barrelling toward us with open arms, we shy away. It's not just warmth or openness that we value; these traits must be coupled with a more sophisticated sense of when to turn them on and off. People with Williams syndrome never turn them off. They have the social drive but not the cognitive ability to use it effectively.”

“The more I do this creative work teaching the "Personal Creativity in Business" course at Stanford the more I realize that business is about people in groups being creative in their own way. If business creativity does not allow individual development, then it isn't sustainable. But if business creativity means people bringing out their best and developing that, then amazing things can happen - not only for the business but also more importantly for the individual and the surrounding community.”

“The more I drive myself into the depth of my inside, the more things come up to my vision, visibly or invisibly... I even do not know if I am seeing them with my eye or with my mind. I just need to copy them on my canvases. But this mental process is always overwhelming. I often have hard time to deal with my emotion on this state. You could call this depression on surface? But actually, so many 're-birth' and 'reform' are going on on my thoughts, inspiration, philosophy...etc in the underwater. I believe this struggle make my art real. My art always comes from my emotion.”

“The more I excelled at this life, the more drugs I sold, the more girls I got, the more parties I went to, the more messed up I felt. I was running a race to see who could screw up their life the most, and I was winning. The higher up I climbed and the more successful I became in this lifestyle, the more messed up things were.”

“The more I experimented, the more I wanted to discover flavor, texture, scent. Gently toasting spices. Mixing herbs. My immediate instincts were toward anything like comfort food, the hallmarks of which were a moderate warmth and a sloppy, squelching quality: soups, stews, casseroles, tagines, goulashes. I glazed cauliflower with honey and mustard, roasted it alongside garlic and onions to a sweet gold crisp, then whizzed it up in a blender. I graduated to more complicated soups: Cuban black bean required slow cooking with a full leg of ham, the meat falling almost erotically away from the bone, swirled up in a thick, savory goo. Italian wedding soup was a favorite, because it looked so fundamentally wrong- the egg stringy and half cooked, swimming alongside thoughtlessly tossed-in stale bread and not-quite-melted strips of Parmesan. But it was delicious, the peculiar consistency and salty heartiness of it. Casseroles were an exercise in patience. I'd season with sprigs of herbs and leave them ticking over, checking up every half hour or so, thrilled by the steamy waves of roasting tomatoes and stewed celery when I opened up the oven. Seafood excited me, but I felt I had too much to learn. The proximity of Polish stores resulted in a weeklong obsession with bigos- a hunter's stew made with cabbage and meat and garnished with anything from caraway seeds to juniper berries.”