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Expensive Quotes

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Expensive Quotes

“There was a product which seemed attractive, expensive, portable, beautiful and simple. Everybody talked about its beauty but they bought it for it's simplicity.”

PhilosophyWisdomInspirational QuotesSimpleMotivational QuotesMoneyBusinessBeautyMarketingSimplicityCustomersExpensiveBuyingShoppingAestheticProductAestheticsAmit KalantriAmit Kalantri QuotesManufacturingAmit Kalantri WriterProduct DesignPurchaseSaleRetail BusinessExpenditureBoughtPortableProduct Selling
Author:Amit Kalantri
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“Most people do not mind having a house that is smaller and/or a car that is cheaper than their neighbours’, as long as they each earn and have more money than their neighbours, and, equally important, their neighbours know that.”

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Author:Mokokoma Mokhonoana
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“Our obsession with scarcity makes us take for granted the very things that our survival depends on—air, water, climate, food, safety or even relationships. It’s only when something critically important becomes scarce and hence expensive that the human mind begins to acknowledge its value.”

WaterFoodSurvivalEconomicsClimateValueAbundanceExpensiveScarcity
Book:The Future Ready Organization: How Dynamic Capability Management Is Reshaping the Modern Workplace
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“What is it?" "It's a Thermomix." "That crazy cooking-blender thing you were telling me about?" "The very one." I've been coveting this piece of equipment ever since my last trip to Montreal when I found out that nearly every great restaurant there is using them. It is essentially a powerful blender that also heats, so it will cook your soup and then puree it. It can spin slow enough to make risotto or hollandaise, or fast enough to turn whole unpeeled apples into the smoothest most velvety applesauce you've ever tasted. They aren't for sale in stores or online; you have to go through a special independent contractor salesperson, and they don't sell them in the U.S. Also? They are fifteen hundred dollars, an expense that even I couldn't justify for a piece of kitchen equipment. "I thought you can't get them here?" "You can't. He would have had to go through someone in Canada." "Wow. That is pretty amazing." "Yeah.”

GiftExpensivePatrick ConlonThermomix
Book:Off the Menu
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“Adoption is a beautiful, burdensome blessing.”

FamilyParentingExpensiveOpennessAdoptionOpen MindAmazonPaperworkMiscarriageInfertilityKindleGrief Inspirational BereavementBirth MotherExpenseOpen AdoptionAdoption And AttitudeBirth ParentsAdoption InfertilityBirth FatherDomestic InfantNewborn AdoptionThe Eye Of Adoption
Book:The Eye of Adoption: The True Story of My Turbulent Wait for a Baby
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“We had ordered the shaved ice and candied tropical fruits, the curry ice cream with mini brioche puffs, and the lemon basil profiteroles with blueberry-oatmeal brittle.But a small army of servers brought out even more: chocolate fondant sandwiched in coconut crisps, cinnamon apple churros with maple syrup tapioca, chocolates, macarons, marshmallows. Felix delivered the petit fours himself, and whispered to me, "I'm sorry for the delay with the truffles. Try the lavender-peach macarons. They're my favorite.”

ExpensivePastriesDessertsSweets
Book:Food Whore
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“He passed the rutabaga and duck terrine toward me with the tips of his fingers. "Isn't this a little odd?" I wanted to like it, I did. I pushed the ingredients around with my knife and fork, trying to understand it and formulate an opinion. Then Felix swooped in. "Oh, miss. Pardon me, I was helping another table. That's supposed to be served with something else." He looked at Michael Saltz sheepishly, and Michael Saltz turned his toupeed head away. "We added this dish today, and I'm still getting used to serving it. The proper preparation includes just a bit of truffle." He took out a fist-size beige knot from underneath a white napkin. The shavings rained down in ruffled, translucent strands. Felix backed away as I poked my fork through the tangle of truffles, into the terrine. I had read about truffles- their taste, their hormonal, almost sexual aromas, their exorbitant cost- but I had never even seen a truffle in person before, and had a hard time understanding why people paid thousands of dollars an ounce for something so humble-looking. But at Tellicherry, I understood. I melted in my chair. "Mmm..." I couldn't stop saying it. "Mmmm." Michael Saltz, excited too, picked up a large pinch of truffle shavings and held them to his nose. "These are very good. The finest." "Oh God," I said, in a state of delirium. "This makes the dish so much better. Why aren't truffles on everything?" I had forgotten about the funky terrine. Now it was just a vehicle for the magical urgings of the truffle. A few minutes later, Felix came out again. "Here's your next dish, potato pearls with black, green, and crimson caviar in a cauliflower cream nage." The caviar shined like little jewels among the equal-sized potatoes. They bobbed around in the soup, glistening as if illuminated from within. I took a spoonful and in surged a soft, sweet ribbon of cauliflower essence. I popped the caviar eggs one by one. Pop, went one, a silken fishiness. Pop, went another, a sharp, tangy brine. Pop, went a seductive one, dark and mysterious and deep.”

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Book:Food Whore
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