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Details Quotes

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Details Quotes

“The depths of her thoughts will have you never wanting to surface for air...”

“The affair seems absurdly trifling, and yet I dare call nothing trivial when I reflect that some of my most classic cases have had the least promising commencement. You will remember, Watson, how the dreadful business of the Abernetty family was first brought to my notice by the depth which the parsley had sunk into the butter upon a hot day.”

“As much as I would like to know my path, a part of me is telling me that it is better not too know too many details about the end destination or the obstacles on the journey. If I can only see as much as my headlights will show me, I can travel safely through any kind of weather, knowing that there's life through every sunrise and sunset and when the light is not shining as I'm used to, I can always assure myself that the night sky will show me many fulfilled dreams and hopes portrayed through shining stars, and every now and then reveal me a part of the moon which reflects that everlasting light, whether fully or not, making me aware that the shadow will always have its' mysterious beauty as well in the process of underlying a part of the truth. So let's continue like this, with our eyes set out far away in the galaxy, but with our feet firm in the ground from which we have been raised. Only so will we be able to ground ourselves deeply and reach immeasurable heights, like a tree deeply rooted in mother Earth that stretches its' branches up to the heavens.”

“Although a little noisy at first, in a bizarre twist of fate, electronic music became popular in France in the 1890’s before fizzling out in favor of Swing music – which somehow made an early appearance in the 1900’s. In another alternative timeline, the Beatles never existed and England invented popcorn and hamburgers in the 1840’s. Damn, that’s what almost happened last time again, thought Scrooby tensely, while maneuvering himself onto a stronger looking branch. Details, everything was about the details. Sometimes there was almost too much detail to keep up with.”

“If we go down the rabbit hole of our unconsciousness and try to unravel the knotty points of our life story we may encounter a bunch of hidden niceties or emotional stowaways. Forgotten details in the windmill of our mind may daintily reveal, where things might have gone wrong. (“I wonder what went wrong.”)”

“Dinner was wonderful. There was a joint of beef, with roast potatoes, golden-crisp on the outside and soft and white inside, buttered greens I did not recognize, although I think now that they might have been nettles, toasted carrots all blackened and sweet (I did not think that I liked cooked carrots, so I nearly did not eat one but I was brave, and I tried it, and I liked it, and was disappointed in boiled carrots for the rest of my childhood.) For dessert there was the pie, stuffed with apples and with swollen raisins and crushed nuts, all topped with a thick yellow custard, creamier and richer than anything I had ever tasted at school or at home. The kitten slept on a cushion beside the fire, until the end of the meal, when it joined a fog-colored house cat four times its size in a meal of scraps of meat.”

“Do you want any breakfast, Sam?” my mom asks. I never eat breakfast at home, but my mom still asks me every day—when she catches me before I duck out, anyway—and in that moment I realize how much I love the little everyday routines of my life: the fact that she always asks, the fact that I always say no because there’s a sesame bagel waiting for me in Lindsay’s car, the fact that we always listen to “No More Drama” as we pull into the parking lot. The fact that my mom always cooks spaghetti and meatballs on Sunday, and the fact that once a month my dad takes over the kitchen and makes his “special stew,” which is just hot-dog pieces and baked beans and lots of extra ketchup and molasses, and I would never admit to liking it, but it’s actually one of my favorite meals. The details that are my life’s special pattern, like how in handwoven rugs what really makes them unique are the tiny flaws in the stitching, little gaps and jumps and stutters that can never be reproduced. So many things become beautiful when you really look.”

“One great film The 33, based on a book The 33 or Deep Down Dark by Hector Tobar. A story about miners, which are locked in a cave and survive 69 days with not a lot of food. The book can't show a lot of images, but if you want to feel everything the film is the best choice, a lot of different emotions, one moment you see anger, other rage and many others... but survive, still remaining brothers up to today!”

“But there is yet time to change our ways. Give up all those old discussions, old fights about things which are meaningless, which are nonsensical in their very nature. Think of the last six hundred or seven hundred years of degradation when grown-up men by hundreds have been discussing for years whether we should drink a glass of water with the right hand or the left, whether the hand should be washed three times or four times, whether we should gargle five or six times. What can you expect from men who pass their lives in discussing such momentous questions as these and writing most learned philosophies on them! There is a danger of our religion getting into the kitchen. We are neither Vedantists, most of us now, nor Pauranics, nor Tantrics. We are just "Don't-touchists". Our religion is in the kitchen. Our God is the cooking-pot, and our religion is, "Don't touch me, I am holy". If this goes on for another century, every one of us will be in a lunatic asylum. It is a sure sign of softening of the brain when the mind cannot grasp the higher problems of life; all originality is lost, the mind has lost all its strength, its activity, and its power of thought, and just tries to go round and round the smallest curve it can find.”

“What an exquisite pike recipe. It was stunning from the very beginning, with the beautiful vision of its chef striding through the silvered moonlight to present his dish. The plating and presentation showed a thorough grasp of modern cooking trends, an important skill for all chefs. Given how the entire crowd was leaning forward in their seats, I can only say that his plan to draw attention to himself and away from his competitors was a rousing success. Most Acqua Pazza recipes involve anchovies in some fashion, but as his used herb butter, he wisely omitted them. Had both ingredients been included, their flavors would have clashed, muddying the overall taste of the dish. That herb butter, in fact, was the keystone upon which the whole dish rested. The butter's mellowness melded with the strong-tasting juices of each individual ingredient, underscoring them with a common flavor and tying them together, while the refreshing scent of the herbs kept the powerful impact of the dish's flavor from lingering too long on the tongue, making it instead a sharp and quick jab. That in turn masterfully accentuated the strong fragrance of the in-season pike. Both the herb butter and the heat-resistant film worked in perfect harmony for the sole purpose of emphasizing the deliciousness of the chosen pike...”

“Only Getting the A and Z with out the B through Y, leaves you SOL.”

“. . . most martial artists want to know how A technique is done, A seasoned Sensei will demonstrate why”

“A fleeting moment can become an eternity. From a past encounter everything may disappear in the dungeon of forgetfulness. A few furtive flashes or innocent twinkles can survive, though. Some immaterial details may remain marked in our memory, forever. A significant look, a salient colour or a unforeseen gesture may abide, indelibly engraved in our mind. ( "Girl in blue" )”