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“Lightness and weightiness are both linked to a philosophy of life. They are choices in life. Heaviness can be the embodiment of a sense of responsibility, the expression of maturity, the result of profound meditation or the emanation of a search for meaning in life. Weightiness, however, may also lead to a feeling of oppression, when it is felt as a burden, an unbearable burden. Then time has come to let loose and things can finally lose their gravity. ( "The unbearable heaviness of being" )”
― Erik Pevernagie

“If we want to let loose and let reality sink in, silence can be a welcoming partner. It becomes a refuge, a sanctuary for peace and clarity. It helps us reset and provides a canvas on which new thoughts and perspectives can emerge. ("When only silence remains")”
― Erik Pevernagie

“We'll when he lets his guard down he's okay. Like when he just talks without checking his words or you catch him just looking at something like... He's really looking for the beauty in it.”
― Kiera Cass, The Selection

“If you’re going to give your imagination legs and allow it to run, leave your leash at home and do the same with your fears.”
― Craig D. Lounsbrough

“An indigo bottle is placed in front of us. "First rule of sake." Yoshi picks up the flask and one of the matching ceramic cups. "Never pour for yourself." He pours a shot for Taka and me. I reciprocate, pouring one for Yoshi.
We hold the cups close to our faces and sniff. Sweet notes rise up and we toast. "Kanpai!" Then we sip. The rice wine goes down cold but warms my belly. A few more sips and my limbs are warm, too. Scallops and yellowtail sashimi are served. We sip more sake. By the time the yakitori arrives, our bottle is empty and my cheeks are hot.
The group of salarymen have grown rowdy, their ties loosened. Yoshi winks at the pink-haired girls and they collapse into a fit of giggles. My God, to have such power over the opposite sex.
Gyoza is next. The fried pork dumplings dipped in chili oil burn my mouth but soak up some of the sake, and I sober a little, just in time for the group of salarymen to send us a round of shōchū, starchier than the sake but delicious all the same. We toast to them, to the bar, to the night, to Tokyo. My stomach is near bursting when the chef places agedashi---fried tofu---in front of us. Finally, Taka orders fermented squid guts. I don't try it, but I laugh as he slurps them up.”
― Emiko Jean, Tokyo Ever After