5
" He shook his head in exasperation. “Are you sure you’re not a Succubus? You seem really obsessed with the sin of lust.”
“It’s a good sin. I like gluttony an awful lot, too. Sloth has its moments, but I just don’t understand acedia at all. I mean, what the f**k is that anyway? Oh, and greed is good, to quote Gordon Gekko. Anger, envy and pride,” I ticked them off on my fingers. “I don’t often have much use for them. It’s a shortcoming that I’m hoping to correct in the next millennium or two. I’m not very old; I can’t be expected to have mastered them all yet.”
“I think you’ve worked too hard on some of those,” he said dryly. “Maybe you should switch over to virtues instead. Give yourself a much needed break.”
Virtues? Yeah, right.
“Virtues are too difficult,” I told him, shaking my head. “Look how old you are and you’ve hardly made a dent in them. I’ll admit, you seem to have zeal nailed, as well as faith and temperance. Self control? I’ve got my doubts based on your recent actions. I’m not seeing the kindness, love or generosity, either. That humility thing seems to be pretty far beyond your reach, too. Really, really far. I’m sorry to tell you this, but from what I can see, the sin of pride is a major component of your character. Dude, you’re f**king old. You should have these things pretty well ticked off your shopping list by now. I’m seriously disappointed. Seriously. "
― Debra Dunbar , A Demon Bound (Imp, #1)
8
" Evolution,' proclaimed the Rev. Daniel Miner Gordon during his inaugural lecture at Presbyterian College in Halifax, 'with its concept of growth rather than mechanism, of life working from within rather than a power constructing from without, helps further illustrate the method of Him who is the life of all that lives.' Seen in this way, evolution gave evidence of God's existence and watchful Providence; it revealed that the Creator was omniscient and omnipresent. Christian evolution implied a God of immanence, a God who dwelled within and constantly guided the natural world. This contrasted sharply with the orthodox view of a transcendent God who ruled the world from afar and touched it only by the occasional intervention in nature or history - a miracle. It now seemed that God was within nature and history, and close to humankind. Moreover, God the harsh judge had been banished by scientific understanding. It was understood that God was an active benevolent spirit. Some of the mystery had been lifted. Evolution had cast new light upon nature, the destiny of humanity, and the ways of God. It seemed to have provided a more inspiring and certain Christian world-view. Ironically, the clergy could base their arguments regarding the existence and nature of God on science, the source of so much doubt regarding the truth of Christianity. "
― , Secularizing the Faith: Canadian Protestant Clergy and the Crisis of Belief, 1850-1940
9
" Very Like a Whale
One thing that literature would be greatly the better for
Would be a more restricted employment by authors of simile and metaphor.
Authors of all races, be they Greeks, Romans, Teutons or Celts,
Can'ts seem just to say that anything is the thing it is but have
to go out
of their way to say that it is like something else.
What foes it mean when we are told
That the Assyrian came down like a wolf on the fold?
In the first place, George Gordon Byron had had enough experience
To know that it probably wasn't just one Assyrian, it was a lot
of Assyrians.
However, as too many arguments are apt to induce apoplexy and thus
hinder longevity,
We'll let it pass as one Assyrian for the sake of brevity.
Now then, this particular Assyrian, the one whose cohorts were gleaming
in purple and gold,
Just what does the poet mean when he says he came down like a wolf
on
the fold?
In heaven and earth more than is dreamed of in our philosophy there
are
a great many things,
But i don't imagine that among then there is a wolf with purple
and gold
cohorts or purple and gold anythings.
No, no, Lord Byron, before I'll believe that this Assyrian was actually
like a wolf I must have some kind of proof;
Did he run on all fours and did he have a hairy tail and a big red
mouth and
big white teeth and did he say Woof woof?
Frankly I think it very unlikely, and all you were entitled to say,
at the
very most,
Was that the Assyrian cohorts came down like a lot of Assyrian cohorts
about to destroy the Hebrew host.
But that wasn't fancy enough for Lord Byron, oh dear me no, he had
to
invent a lot of figures of speech and then interpolate
them,
With the result that whenever you mention Old Testament soldiers
to
people they say Oh yes, they're the ones that a lot
of wolves dressed
up in gold and purple ate them.
That's the kind of thing that's being done all the time by poets,
from Homer
to Tennyson;
They're always comparing ladies to lilies and veal to venison,
And they always say things like that the snow is a white blanket
after a
winter storm.
Oh it is, is it, all right then, you sleep under a six-inch blanket
of snow and
I'll sleep under a half-inch blanket of unpoetical
blanket material and
we'll see which one keeps warm,
And after that maybe you'll begin to comprehend dimly,
What I mean by too much metaphor and simile. "
― Ogden Nash , The Best of Ogden Nash
11
" But there is a way of despising the dandelion which is not that of the dreary pessimist, but of the more offensive optimist. It can be done in various ways; one of which is saying, " You can get much better dandelions at Selfridge's," or " You can get much cheaper dandelions at Woolworth's." Another way is to observe with a casual drawl, " Of course nobody but Gamboli in Vienna really understands dandelions," or saying that nobody would put up with the old-fashioned dandelion since the super-dandelion has been grown in the Frankfurt Palm Garden; or merely sneering at the stinginess of providing dandelions, when all the best hostesses give you an orchid for your buttonhole and a bouquet of rare exotics to take away with you. These are all methods of undervaluing the thing by comparison; for it is not familiarity but comparison that breeds contempt. And all such captious comparisons are ultimately based on the strange and staggering heresy that a human being has a right to dandelions; that in some extraordinary fashion we can demand the very pick of all the dandelions in the garden of Paradise; that we owe no thanks for them at all and need feel no wonder at them at all; and above all no wonder at being thought worthy to receive them. Instead of saying, like the old religious poet, " What is man that Thou carest for him, or the son of man that Thou regardest him?" we are to say like the discontented cabman, " What's this?" or like the bad-tempered Major in the club, " Is this a chop fit for a gentleman?" Now I not only dislike this attitude quite as much as the Swinburnian pessimistic attitude, but I think it comes to very much the same thing; to the actual loss of appetite for the chop or the dish of dandelion-tea. And the name of it is Presumption and the name of its twin brother is Despair. This is the principle I was maintaining when I seemed an optimist to Mr. Max Beerbohm; and this is the principle I am still maintaining when I should undoubtedly seem a pessimist to Mr. Gordon Selfridge. The aim of life is appreciation; there is no sense in not appreciating things; and there is no sense in having more of them if you have less appreciation of them. "
12
" We show hospitality to strangers not merely because they need it, but because we need it, too. The stranger at the door is the living symbol and memory that we are all strangers here. This is not our house, our table, our food, our lodging; this is God's house and table and food and lodging. We were pilgrims and wanderers, aliens and strangers, even enemies of God, but we, too, were welcomed into this place. To show hospitality to the stranger is, as Gordon Lathrop has observed, to say, " We are beggars here together. Grace will surprise us both. "
14
" For months beforehand, I fielded calls from British media. A couple of the reporters asked me to name some British chefs who had inspired me. I mentioned the Roux brothers, Albert and Michel, and I named Marco Pierre White, not as much for his food as for how—by virtue of becoming an apron-wearing rock-star bad boy—he had broken the mold of whom a chef could be, which was something I could relate to. I got to London to find the Lanesborough dining room packed each night, a general excitement shared by everyone involved, and incredibly posh digs from which I could step out each morning into Hyde Park and take a good long run around Buckingham Palace. On my second day, I was cooking when a phone call came into the kitchen. The executive chef answered and, with a puzzled look, handed me the receiver. Trouble at Aquavit, I figured.
I put the phone up to my ear, expecting to hear Håkan’s familiar “Hej, Marcus.” Instead, there was screaming. “How the fuck can you come to my fucking city and think you are going to be able to cook without even fucking referring to me?” This went on for what seemed like five minutes; I was too stunned to hang up. “I’m going to make sure you have a fucking miserable time here. This is my city, you hear? Good luck, you fucking black bastard.” And then he hung up.
I had cooked with Gordon Ramsay once, a couple of years earlier, when we did a promotion with Charlie Trotter in Chicago. There were a handful of chefs there, including Daniel Boulud and Ferran Adrià, and Gordon was rude and obnoxious to all of them. As a group we were interviewed by the Chicago newspaper; Gordon interrupted everyone who tried to answer a question, craving the limelight. I was almost embarrassed for him. So when I was giving interviews in the lead-up to the Lanesborough event, and was asked who inspired me, I thought the best way to handle it was to say nothing about him at all. Nothing good, nothing bad. I guess he was offended at being left out. To be honest, though, only one phrase in his juvenile tirade unsettled me: when he called me a black bastard. Actually, I didn’t give a fuck about the bastard part. But the black part pissed me off. "
― Marcus Samuelsson , Yes, Chef
