Jake Wilde

“The only person who's ever really hurt me is you. And I keep letting you."
"Ellie," he sounded in pain as he took a step toward me.
He stopped though, the pain transferring to his eyes when I moved away from him.
"I do love you," he admitted and instead of feeling joy at those words, the last piece of me holding onto hope crumbled.
I shook my head. "But not enough”
― Samantha Young, Until Fountain Bridge

“screwed her courage to the sticking place”
― Lynsay Sands, Love Bites

“Eating in our time has gotten complicated — needlessly so, in my opinion. I will get to the “needlessly” part in a moment, but consider first the complexity that now attends this most basic of creaturely activities. Most of us have come to rely on experts of one kind or another to tell us how to eat — doctors and diet books, media accounts of the latest findings in nutritional science, government advisories and food pyramids, the proliferating health claims on food packages. We may not always heed these experts’ advice, but their voices are in our heads every time we order from a menu or wheel down the aisle in the supermarket. Also in our heads today resides an astonishing amount of biochemistry. How odd is it that everybody now has at least a passing acquaintance with words like “antioxidant,” “saturated fat,” “omega-3 fatty acids,” “carbohydrates,” “polyphenols,” “folic acid,” “gluten,” and “probiotics”? It’s gotten to the point where we don’t see foods anymore but instead look right through them to the nutrients (good and bad) they contain, and of course to the calories — all these invisible qualities in our food that, properly understood, supposedly hold the secret to eating well.”
― Michael Pollan, Food Rules: An Eater's Manual

“Isn’t that what it means to be a scientist? To push the boundaries of the unknown? To bravely, actively explore the enormity of our universe ?”
― Robyn Mundell, Brainwalker