“A big seizure just kind of grabs the inside of your skull and squeezes. It feels as if it's twisting and turning your brain all up and down and inside out. Have you ever heard a washing machine suddenly flip into that bang-bang-bang sound when it gets out of balance, or a chain saw when the chain breaks and gets caught up in the gears, or an animal like a cat, screeching in pain? Those are what seizures felt like when I was little.”
“Think about it: Why should we care whether what makes us happy is just an electrical impulse in our brain or something funny that we see some fool do on TV? Does it matter what makes you smile? Wouldn't you rather be happy for no reason than unhappy for good reasons?”
“my dad left my mom because of me know because i was born but because of my condition,i'm a retard knot retard”
“But before either of us can speak again, I feel crackle-crackle-crackle. I can't tell what's going to happen next. My seizure begins to spin slowly through me. What will my dad do? Whatever it is, in another moment I'll be flying free. Either way, whatever he does, I'll be soaring.”
“There is one final bad-news punch line to my life. This bad news is complicated, difficult to explain. In a nutshell, it’s that I am pretty sure that my dad is planning to kill me. The good news is that he’d be doing this out of his love for me. The bad news is that whatever the wonderfulness of his motives, I’ll be dead.”
“thanks to all my friends at hodder-stoughton UK”
“Women were gravitating towards him from all directions like a planetary orbit.
(Zoe on meeting Justus)”
“What I wanted, frankly, was someone who would argue me out of the things that I was thinking.”
“Thus to him, to this school-boy under the bending dome of day, is suggested, that he and it proceed from one root; one is leaf and one is flower; relation, sympathy, stirring in every vein. And what is that Root? Is not that the soul of his soul?―A thought too bold,―a dream too wild. Yet when this spiritual light shall have revealed the law of more earthly natures,―when he has learned to worship the soul, and to see that the natural philosophy that now is, is only the first gropings of its gigantic hand, he shall look forward to an ever expanding knowledge as to a becoming creator. He shall see, that nature is the opposite of the soul, answering to it part for part. One is seal, and one is print. Its beauty is the beauty of his own mind. Its laws are the laws of his own mind. Nature then becomes to him the measure of his attainments. So much of nature as he is ignorant of, so much of his own mind does he not yet possess. And, in fine, the ancient precept, "Know thyself," and the modern precept, "Study nature," become at last one maxim.”
“How naïve to believe that there might be a single answer to every question. Every mystery. That there exists a lone, divine light that rules over everything. They say it is a light that brings truth and love. I say it is a light that blinds us—and forces us to stumble about in ignorance. I long for the day when men will turn away from invisible monsters, and once more embrace a more rational view of the world. But these new religions are so convenient—and promise such terrible punishment should one reject them—I worry that fear shall keep us stuck to what is truly the greatest lie ever told . . .”
“Risotto with Seafood 2 bay leaves 1 carrot, chopped 2 small onions: 1 chopped, 1 minced 3 (1-pound) lobsters 1/3 cup olive oil 3 tablespoons tomato paste 2 cups Arborio rice 1½ cups white wine (dry) 2 tablespoons butter 2 pounds medium shrimp, peeled 1 pound scallops Fill pot with water sufficient to cover 3 lobsters. Add bay leaves, carrot, chopped onion. Bring to a boil, add lobsters, and cook 10 minutes. Reserve water the lobsters were cooked in. Cool lobsters and remove meat. Cook minced onion in olive oil until translucent; add tomato paste until blended. Then add rice. Slowly add white wine and an equal amount of lobster water. Continue stirring and adding liquid as rice cooks, 20 minutes or so. Melt butter in a separate pan. Add shrimp; cook until pink. Remove shrimp and add scallops; sear until golden. Add shrimp and lobster to the risotto pan. Fold in. Season to taste.”
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