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Warm Quotes

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Warm Quotes

“The truth. There isn't any. All we've managed to find out about the boundaries of the universe is that it hasn't got any, and all we know about God is that we don't know anything. So the only thing a mum who was a priest demanded of her family was simple: that we do our best. We plant an apple tree today, even if we know the world is going to be destroyed tomorrow. We save those we can”

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Author:Fredrick Backman, Anxious People
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“I’ve finally given in, my eyes are shut under the blindfold. I can hear and smell, but I cannot see. My hands are clammy I feel cold yet I am warm. It is what I wanted, but I am now unsure, dubious yet at the same time excited and curious. I would like to think I feel a bit like Alice just before she fell down the hole into the rabbit hole. Yet there are no rabbits here… not even those of the rampant persuasion.”

HandsWantedExcitedWarmSmellCuriousPersuasionHearAliceRabbitBlindfoldRabbit HoleRampantClammy
Author:LEONORA MORRISON
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“Keep an eye out for her, she tends to disappear intermittently, leaving no note for one to know, as to where she is going and if she'll be showing up for supper that day, or in the dark, wander away. But soon she will map her way back to your lap timidly, in need for a warm, caring body to conform. She likes to play with things, but often her mood swings. To hurt is not her intention, all she wants is your attention, and if you give your love to her, she’ll not smile but perhaps purr.”

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Author:Akash Mandal
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“We spend prolonged periods in pubs and restaurants after all, whiling away the hours with friends, waiting in vain for the weather to ease. Our homes become a natural extension of these convivial spaces: warm and open to guests. Spending so much time indoors with other people, perhaps over an alcoholic drink, encourages conversation, arguments and resolutions. It fills us up with more knowledge - or at least allows us to realise there are other opinions aside from our own.”

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Book:The Art of Coorie: How to Live Happy the Scottish Way
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“Why is it so warm in here, when winter is in full blast out there?' 'Magic.' 'Obviously,' I set down my teaspoon and sipped, nearly sighing at the rush of heat and smoky, rich flavour. 'But why?' Rhys scanned the wind tearing through the peaks. 'You heat a house in the winter- why shouldn't I heat this place as well? I'll admit I don't know why my predecessors built a palace fit for the Summer Court in the middle of a mountain range that's mildly warm at best, but who am I to question?”

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Book:A Court of Mist and Fury
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“I have a message for your daughter,” said Cale. “I am bound to her with cables that not even God can break. One day, if there is a soft breeze on her cheek, it may be my breath; one night, if the cool wind plays with her hair, it may be my shadow passing by.” And with this terrible threat he faced forward and the procession started once more. In less than a minute they were gone. In her shady room Arbell Swan-Neck stood white and cold as alabaster.”

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Book:The Left Hand of God
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“Try this smoked chicken with a dressing made from wine vinegar and herbs. Than the liver sashimi with just salt. Try the gizzard and chicken leg sashimi with salt and sesame oil. This one is from Nakagomi-san's Yorozuya brewery. It's a Shunnoten Junmaishu, 'Takazasu.' I've warmed it so that it'll be 108 degrees when poured into your sake cup." "108 degrees! Do you have to be that precise in warming the sake?!" "Of course. That's why the Okanban's job is so important. I've made it slighty lukewarm to stimulate your taste buds, It should be just the right warmth to enjoy the delicate differences of the various sashimi." "Wow. You really put a lot of thought into warming the sake." "Okay. Let's try the sake and food together." "The chicken leg is sweet! And the warm sake wraps that sweetness and enhances it in your mouth!" "The warm sake spreads out the aftertaste of the liver on your tongue!" "The more I chew on the gizzard, the richer the taste becomes!" "Man, it's totally different from cold sake! Its scent and flavor are so lively!" "Exactly. That's what's important. Warming the sake brings the flavor and scent to life, so they're much stronger than with cold sake. That's the reason you serve sake warm." "I see... I never knew there was a reason like that behind warming sake." "And now the main dish--- yakitori. Please start with the chicken fillet, heart and liver. This is a Shunnoten Junmai Daiginjo that has been aged a little longer than usual. It's made from Yamadanishiki rice that has been polished down to 45 percent and then dry-steamed to create a tough malt-rice... ... which is then carefully fermented in low temperatures to create the sake mash. Many people think I'm out of my mind to warm such a high-class Daiginjo. But when sake like this, which has been aged for a long time, is warmed to be 118 degrees when poured into the cup... you can clearly taste the deep flavor of the aged sake." "Wow!" "But 118 degrees is a little hot, isn't it?" "I wanted you to taste the succulent, savory chicken heart and other skewers... ...with a hot Daiginjo that has a rich yet refreshing flavor and can wash away the fat." "I think Junmai Ginjoshu tastes good when you warm it. People who claim that it's wrong to warm Junmai Ginjoshu don't know much about sake." "Aah... the sake tastes heavier since it's warmer than the last one!" "The flavor and scent of the sake fill my mouth and wash away the fat from the chicken too!" "This sake has such a rich, mature taste!”

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Book:Izakaya: Pub Food
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“Coorie has long been synonymous with nestling affectionately into a loved one, but only recently has it entered everyday parlance as a way to describe a scene. One equally warm and comforting where a cosy room lit by a flickering fire provides refuge from the banshee wind and horizontal rain outside.”

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Book:The Art of Coorie: How to Live Happy the Scottish Way
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“The ideal coorie scene should reflect a balance of the outside and in. Bring to mind a day spent Munro-bagging or loch swimming, bookended by a bowl of something hot and nourishing as you dry off next to a heat source with a contended dog at your side. Don't forget smell: faint lanolin clinging to woollen blankets, cinnamon dissolving into porridge cooking slowly on the hob, the frosty pinch of winter air when you step into a Trossachs morning. If a King Creosote album is playing as you road trip across the humpbacked north-west Highlands then all the better. The more homegrown ingredients are added to the mix, the coorier life will be.”

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Book:The Art of Coorie: How to Live Happy the Scottish Way
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“For some, this idea was a shade too close to the lifestyles our Nordic cousins. Hygge and lagom, the Danish and Swedish movements of living well. But while these movements laid the groundwork for a similar trend to emerge in Scotland, coorie has some obvious differences. Where hygge is concerned with the pursuit of happiness through candles, coffee and togetherness, coorie seeks to make the most of what comes from Scotland to feel satisfied. Lagom is the art of balancing frugality and fairness to create a balanced existence. Coorie takes into account being kind to the earth and our wallets, but can also extend to premium experiences once in a while. Crucially, neither of these Scandinavian lifestyle approaches took their starting point from what is dug out of the earth. Coorie is more than simply being cosy. Sure, it is linked, but more importantly it focuses on working out how to be in tune with our surroundings to evoke that feeling.”

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Book:The Art of Coorie: How to Live Happy the Scottish Way
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