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“Alright. Let's get realistic now. You know and I know that the function of that number was just to provide some sort of warm-up trash before we do something HEAVY. Something a little bit harder to listen to, but which is probably better for you in the LONG RUN. The item in this instance, which will be better for you in the LONG RUN, and if we only had a little more space up here we could make it visual for you, is "Some Ballet Music," which we've played at most of our concert series in Europe. Generally in halls where we had a little bit more space and Motorhead and Kansas could actually fling themselves across the stage, and give you their teenage interpretation of the art of The Ballet. I don't think it's too safe to do it here, maybe they can just hug each other a little bit and do some calisthenics in the middle of the stage.”
― Frank Zappa

“Maybe I'm too emotional or maybe you never cared at all.”
― Olivia Rodrigo

“Sourdough isn't only for bread. Any grain-based baked good- from crackers to waffles, from muffins to pasta, can be made with a wild yeast starter. Why would the home baker want to incorporate sourdough into their regular baking? First, it's an excellent way to use the starter you remove during feedings. Instead of throwing the excess in the trash, add it to your pancake batter or chocolate chip cookies. Second, a sourdough starter is an ecosystem of wild yeasts and beneficial bacteria that work together to add B-vitamins to grains, to break down gluten for better digestion, and to neutralize phytic acid and enzyme inhibitors. In other words, it's good for you. And finally, because sourdough eventually becomes a way of life. Experimenting with different ways of using it is one of the most satisfying aspects of using wild yeast in your kitchen.”
― Christa Parrish, Stones For Bread

“I know what you're thinking,' Xaden says in that deceptively soft voice of his, and there's a flicker of fear in those onyx depths.

'You have no idea what I'm thinking.' Fucking. Traitor.

'You're thinking I betrayed our kingdom.'

'Logical guess. Good for you.”
― Rebecca Yarros, Fourth Wing

“I can't tell you how many times over the years people tried to give me soy cheese and tempeh fake-meat, and other ickiness and pass it off as yummy. I'm sorry but no, you cannot make vegetable protein taste like bacon, no matter how much salt and liquid smoke you put in it! I wanted to celebrate good food, prepared in ways that make it good for you, which is surprisingly easy to do if you know the basics. If you use exceptional products that have inherent natural goodness, you don't need to swamp them in butter or cream to make them taste good." For dinner we'd had grilled skirt steaks, spicy Thai sesame noodles from my friend Doug's recipe, braised cauliflower, and for dessert, poached pears and Greek yogurt with lavender flowers and black sage honey. Filling, balanced, nutritionally sound.”
― Stacey Ballis, Good Enough to Eat

“Today, I wish you to know that you are much more wiser, bigger & powerful than your circumstances. Don’t let the testing, upsetting or confusing moments hit you hard & steal away your ability to do what you do the best.

Darling listen � you can no longer avoid what’s possible & good for you.

I want you to remind yourself of your capabilities, how you did all the things in the past & how your old self has won so many battles despite all the barriers.

Sweetheart, retrace & regain your confidence & strength. It's time for you to upgrade, transform & live patiently (purposefully).

Sweetheart (the person reading this), I wish to assure you that whatever battle you’re facing right now, just know that you’ll make it out & soon you will witness yourself in the greatest form.

Very soon things will start accelerating towards the outcomes you want & you will see God’s hand working for you.

Enjoy the blessings & congratulations in advance! Wishing you a great week ahead!”
― Rajesh Goyal