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T Quotes

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All T Quotes

“To me living and music are all the same thing. And I keep finding out more about music as I learn more about myself, my environment, about all kinds of different things in life. I play what I live. Therefore, just as I can't predict what kinds of experiences I'm going to have, I can't predict the directions in which my music will go. I just want to write and play my instrument as I feel.”

“To me, many of what seemed to be Bible contradictions only pointed to the grace of Christ. It is not so much a rule book on how to be holy as it is a prophecy of the One who can make you holy. In this, I see God as the least bigoted of all in existence: While men always, in their hearts, delight in vengeance for being wronged, God is the only Being who wants to free you from the penalty of His own laws.”

“To me, migration means movement. While I was painting, I thought about trains and people walking to the stations. I thought about field hands leaving their farms to become factory workers, and about the families that sometimes got left behind. The choices made were hard ones, so I wanted to show what made the people get on those northbound trains. I also wanted to show just what it cost to ride them. Uprooting yourself from one way of life to make your way in another involves conflict and struggle. But out of the struggle comes a kind of power, and even beauty. I tried to convey this in the rhythm of the pictures, and in the repetition of certain images. "And the migrants kept coming" is a refrain of triumph over adversity. My family and others left the South on a quest for freedom, justice, and dignity. If our story rings true for you today, then it must still strike a chord in our American experience.”

“To me, nothing showed how much times had changed more than the disappearance of the charlotte au chocolat. (It still appeared at weddings and special events, but was no longer available on the regular menu.) This came about when my mother stopped baking the desserts herself and hired a procession of young pastry chefs. These pastry chefs had gone to culinary school, and apparently they didn't understand charlotte au chocolat. It was an old-fashioned dessert, whose beauty spoke for itself; it didn't need any frills. But the pastry chefs liked embellishing desserts with frills now: star-shaped cookies and chocolate cigarettes and spun sugar that looked like golden spiderwebs. Now, whenever I ordered dessert, I chose from clementine granita with red-wine-poached pears, almond cake trimmed with candied orange rind, or triple-crème cheesecakes, soft and dripping with huckleberry sauce. Charlotte au chocolat was gone.”