How To Quotes

Quotes tagged as "how-to" Showing 1-30 of 38
Germany Kent
“How to win in life:
1 work hard
2 complain less
3 listen more
4 try, learn, grow
5 don't let people tell you it cant be done
6 make no excuses”
Germany Kent
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“I try to make my comments like a woman's skirt: long enough to be respectable and short enough to be interesting. ”
Adam Clayton Powell

Ayn Rand
“Compromise now, because you'll have to later, anyway, only then you'll have gone through things you'll wish you hadn't.”
Ayn Rand, The Fountainhead

Noam Chomsky
“..reading a book doesn’t mean just turning the pages. It means thinking about it, identifying parts that you want to go back to, asking how to place it in a broader context, pursuing the ideas. There’s no point in reading a book if you let it pass before your eyes and then forget about it ten minutes later. Reading a book is an intellectual exercise, which stimulates thought, questions, imagination.”
Noam Chomsky, Occupy

Diana Wynne Jones
“I'll show you how," Peter said. "Stop hiding behind your ignorance.”
Diana Wynne Jones, House of Many Ways

William Goldman
“In Hollywood, no one knows anything.”
William Goldman

Scott Hastie
“I knew such a woman once,
She gave me everything.
Her love like a soft riot singing,
She knew how to shine.”
Scott Hastie

Lorii Myers
“There is no one right way.

Just figure out what works for you!”
Lorii Myers, Targeting Success, Develop the Right Business Attitude to be Successful in the Workplace
tags: how-to

Lorii Myers
“Self-affirm—build yourself up with honest and genuine praise.”
Lorii Myers, Targeting Success, Develop the Right Business Attitude to be Successful in the Workplace

Sherman Alexie
“I can't remember how to cry.”
Sherman Alexie, The Absolutely True Diary of a Part-Time Indian

Vladimir Nabokov
“But even in such works where the author is ideally unobtrusive, he remains diffused through the book so that his very absence becomes a kind of radiant presence. As the French say, il brille par son absence — "he shines by his absence." In connection with Bleak House we are concerned with one of those authors who are so to speak not supreme deities, diffuse and aloof, but puttering, amiable, sympathetic demigods, who descend into their books under various disguises or send therein various middlemen, representatives, agents, minions, spies, and stooges. [...]

Roughly speaking, there are three types of such representatives. Let us inspect them.

First, the narrator insofar as he speaks in the first person, the capital I of the story, its moving pillar. [...] Second, a type of author's representative, what I call the sifting agent. [...] The third type is the so-called perry, possibly derived from periscope, despite the double r, or perhaps from parry in vague connection with foil as in fencing. But this does not matter much since anyway I invented the term myself many years ago.”
Vladimir Nabokov, Lectures on Literature

Bill Courtney
“How did you act when all was not good? Did you rise to the challenge? Did you display grit, resilience, and integrity in your response? Character isn't about being perfect or always doing the right thing. Character is how you respond to your own failures. It’s when you screw up and life hits you in the mouth that you have an opportunity to reveal your inner strength.”
Bill Courtney, Against the Grain: A Coach's Wisdom on Character, Faith, Family, and Love

Sandra Bellamy
“Throw away the rule book and create your own.”
Sandra Bellamy

Mistress Harley
“The customer is always wrong.”
Mistress Harley, Tech Domme: The FIRST, the ONLY TechDomme

Jacques Poulin
“Je choisis des mots simples et concrets... J'essaie de faire des phrases courtes et j'évite les inversions autant que possible. Je ne mets pas un mot très bref à côté d'un mot de plusieurs syllables... Si un mot finit par une consonne, je lui trouve un compagnon qui commence par une voyelle. Et je lis mon texte à voix haute pour entendre comment ça sonne.”
Jacques Poulin

Vladimir Nabokov
“We are now ready to tackle Dickens. We are now ready to embrace Dickens. We are now ready to bask in Dickens. [...] If it were possible I would like to devote fifty minutes of every class meeting to mute meditation, concentration, and admiration of Dickens. However, my job is to direct and rationalize those meditations, that admiration. All we have to do when reading Bleak House is to relax and let our spines take over. Although we read with our minds, the seat of artistic delight is between the shoulder blades. That little shiver behind is quite certainly the highest form of emotion that humanity has attained when evolving pure art and pure science. Let us worship the spine and its tingle.”
Vladimir Nabokov

“Writing is born out of passion and desire, but it is bred, brought up, in obsession and compulsion. Feed your drive to persist. Damn your fears. Claim your writing as your own,”
Susan Carol Hauser, You Can Write a Memoir

Lisa Nixon Phillips
“When we are covering our service member by the shield of prayer, we are engaging God's defense system of protection.”
Lisa Nixon Phillips, Faith Steps for Military Families: Spiritual Readiness Through the Psalms of Ascent

Gina Greenlee
“If running a marathon excites you, create space in your life for it. Adding a new commitment means recalibrating different areas of your world. Logging more miles as your race date approaches means less time invested in other pursuits. Not forever, just during the months you train. Too, you will find how training fits into your world serves not only crossing the finish but other areas of life.”
Gina Greenlee, The Whole Person Guide to Your First Marathon: A Mind Body Spirit Companion

“If "how to do it" were the answer, it'd be done. It's how you do the "hows" that's most important.”
Jeff Olson, The Slight Edge: Turning Simple Disciplines into Massive Success and Happiness
tags: how-to

Mistress Harley
“As a techdomme I love to take control of your digital life, your PC and of course that will have REAL LIFE effects and control.”
Mistress Harley, Tech Domme: The FIRST, the ONLY TechDomme

Annmarie O'Connor
“You know the old adage: give a woman a bag and she'll fill it for a day. Teach a woman to pack and she'll fill every damn bag she owns (or something of that ilk).”
Annmarie O'Connor, The Happy Closet

R.Y.S. Perez
“This is how you explain how you feel: broken words and hard truths.”
R. YS Perez, I Hope You Fall in Love: Poetry Collection

David Chiles
“Netiquette: Be nice to achieve status in internet circles.”
David Chiles

Stacey Ballis
“Between culinary school, a year and a half of apprentice stages all over the world in amazing restaurants, ten years as the personal chef of talk show phenom Maria De Costa, and six years as Patrick's culinary slave, I am nothing if not efficient in the kitchen. I grab eggs, butter, chives, a packet of prosciutto, my favorite nonstick skillet. I crack four eggs, whip them quickly with a bit of cold water, and then use my Microplane grater to grate a flurry of butter into them. I heat my pan, add just a tiny bit more butter to coat the bottom, and let it sizzle while I slice two generous slices off the rustic sourdough loaf I have on the counter and drop them in the toaster. I dump the eggs in the pan, stirring constantly over medium-low heat, making sure they cook slowly and stay in fluffy curds. The toast pops, and I put them on a plate, give them a schmear of butter, and lay two whisper-thin slices of prosciutto on top. The eggs are ready, set perfectly; dry but still soft and succulent, and I slide them out of the pan on top of the toast, and quickly mince some chives to confetti on top. A sprinkle of gray fleur de sel sea salt, a quick grinding of grains of paradise, my favorite African pepper, and I hand the plate to Patrick, who rises from the loveseat to receive it, grabs a fork from the rack on my counter, and heads out of my kitchen toward the dining room. Dumpling followed him, tail wagging, like a small furry acolyte.”
Stacey Ballis, Off the Menu

Jessica Soffer
“She hadn't had a bite of her dinner. I'd even curled the pasta into a little linguine nest in the center of each bowl.
My mother's was still perfect and round and cold. The sauce had darkened.
"This is delish," she said. "But it needs red wine. I tell you because I love you and you should know for the future."
She went on about deglazing and how it brings out the earthy taste of the onions and never use wine you wouldn't drink yourself and a young, robust wine is what you use in red sauces, nothing fortified or dry, for example.”
Jessica Soffer, Tomorrow There Will Be Apricots

Matthew Amster-Burton
“Okonomiyaki, meanwhile, is to American pancakes what Japanese wrestling is to American wrestling. The basic batter contains flour and water, grated nagaimo (that big slimy yam again), eggs, and diced cabbage. You then augment this base by ordering little bits and nibbles a la carte to be added to the batter. We could not figure out the ordering system, but we listed off ingredients we liked and ended up with two pancakes' worth of batter teeming with squid, octopus, sliced negi, and pickled ginger. The waiter dropped off a big bowl of unmixed pancake fixings and a couple of spatulas and assumed we would know how to do the rest. Every time we did something wrong, he sucked in his breath (a very common sound in Japan, at least in my presence) and intervened. Every time we did something right, he gave the thumbs-up and a Fonzie-like grunt of approval.
Now that I've cooked two okonomiyaki and am certified by the Vera Okonomiyaki Napoletana Association, I can tell you how it's done. If your okonomiyaki has a large featured ingredient like strips of pork belly, set it aside to go on top; don't mix it in. Stir everything else together really well. Pour some oil onto the griddle and smooth it out into a thin film with a spatula. Dump the batter onto the griddle and shape it into a pancake about 1/2 to 3/4 inch thick. If you have pork strips, lay them over the top now like you're making bacon-wrapped meatloaf.
Now wait. And wait. And wait. If little bits of egg seep out around the edge of your pancake, coax them back in. It takes at least five minutes to cook the first side of an okonomiyaki. Maybe ten. Maybe thirty. If you're not hungry enough to drink a tureen of raw batter, it's not ready. Finally, when it's brown on the bottom, slide two spatulas underneath and flip with confidence. Now wait again. When the center is set and the meat is crispy, cut it into wedges and serve with okonomiyaki sauce, mayo, nori, and fish flakes. If you haven't had okonomiyaki sauce, it's a lot like takoyaki sauce. Sorry, just kidding around. It's a lot like tonkatsu sauce.”
Matthew Amster-Burton, Pretty Good Number One: An American Family Eats Tokyo

Melissa  Ford
“To roast the chicken, first I peeled the onions. I juiced a lemon and placed the rind inside the bird's cavity. I melted butter and rubbed it lovingly into the skin, my Hebrew school teacher's voice be damned. I prepared the thyme, de-stemming the leaves. I snapped the carrots, rondelled the celery, cubed the potatoes, and chopped the parsnips. I splashed wine into the roasting pan, added crushed garlic cloves before trussing the chicken's leg together with cooking twine. I sprinkled pepper and pinched the salt.”
Melissa Ford, Life From Scratch

Joanne Harris
“My sour cherry liqueur is especially popular, though I feel a little guilty that I cannot remember the cherry's name. The secret is to leave the stones in. Layer cherries and sugar one on the other in a widemouthed glass jar, covering each layer gradually with clear spirit (kirsch is best, but you can use vodka or even Armagnac) up to half the jar's capacity. Top up with spirit and wait. Every month, turn the jar carefully to release any accumulated sugar. In three years' time the spirit has bled the cherries white, itself stained deep red now, penetrating even to the stone and the tiny almond inside it, becoming pungent, evocative, a scent of autumn past. Serve in tiny liqueur glasses, with a spoon to scoop out the cherry, and leave it in the mouth until the macerated fruit dissolves under the tongue. Pierce the stone with the point of a tooth to release the liqueur trapped inside and leave it for along time in the mouth, playing it with the tip of the tongue, rolling it under, over, like a single prayer bead. Try to remember the time of its ripening, that summer, that hot autumn, the time the well ran dry, the time we had the wasp's nests, time past, lost, found again in the hard place at the heart of the fruit...”
Joanne Harris, Five Quarters of the Orange

Jaspreet Singh
“Father never used a knife to cut mangoes, he would suck them.
He would eat several at a sitting, one by one, all varieties, sandhoori, dusshairi, langra, choussa, alphonso. He loved good food. Good chutney. He was right-handed but held a chapatti in his left; he scooped up the chutney with a torn bit of chapatti. If curried lamb was served, he liked gravy more than the pieces. He ate kebabs without a piyaz.”
Jaspreet Singh, Chef

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