Arthur Schopenhauer Quotes
There is no doubt that life is given us, not to be enjoyed, but to be overcome; to be got over.
Arthur Schopenhauer
Quotes to Explore
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The fatal errors of life are not due to man's being unreasonable: an unreasonable moment may be one's finest moment. They are due to man's being logical.
Oscar Wilde
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We're in an era where the demand is for immediate hits that are destined to become obsolescent. Six months later, everyone forgets the artist and the tune. It's become like a con job. Producers, engineers, lawyers and accountants all make money, but the artists don't.
Tony Bennett
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From the grasses in the field to the stars in the sky, each one is doing just that; and there is such profound peace and surpassing beauty in nature because none of these tries forcibly to transgress its limitations.
Rabindranath Tagore
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The tears that kept Buttercup company the remainder of the day were not at all like those that had blinded her into the tree trunk. Those were noisy and hot; they pulsed. These were silent and steady and all they did was remind her that she wasn’t good enough. She was seventeen, and every male she’d ever known had crumbled at her feet and it meant nothing. The one time it really mattered, she wasn’t good enough.
William Goldman
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Life's a short trip. You'll find out.
Jack Roy
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I guess everyone likes praise for what they do, but that night I enjoyed cooking for the Olekseis more than I ever had before. Everything about the ingredients, the smells, the textures, everything delighted me.
Maybe I should specialize in Russian food.
I sliced the garlic and dropped it into the pan. It started to sizzle, and I turned the heat down and began slicing the onion. It was very fresh, very pungent. My eyes watered, and I got sniffly. Then I smelled a hint of burn on the garlic and hurried back to the stove and shook the pan. Just in time. The slices were brown but not too brown.
I was getting good at this. I could detect the smell of burning just before it happened. That had to be some sort of superpower.
As I put the rest of the dish together- dicing deep, ruby beets; slicing carrots and Yukon gold potatoes, sizzling spicy sausage in the pan; spicing and tasting, and mixing, and finally pureeing the whole thing into a savory maroon liquid- I continued to marvel at the perfect ripeness and freshness of every ingredient I'd picked out.
Beth Harbison
