Paisalo Quotes & Sayings

At present, however, I don't think the Net is a very good medium for books, books should really be inexpensive lightweight paperbacks you can bang around. — Rudy Rucker

If not us, who? And if not now, when? — Ronald Reagan

But no matter my value, I am marred. Someone had me, then threw me away. Who would want such a used thing? — Pierce Brown

Because what if instead of a story told in consecutive order, life is a cacophony of moments we never leave? What if the most traumatic or the most beautiful experiences we have trap us in a kind of feedback loop, where at least some part of our minds remains obsessed, even as our bodies move on? — Noah Hawley

Settlements may be temporary, but the action of the nations in the interest of peace and justice must be permanent. We can set up permanent processes. We may not be able to set up permanent decisions. — Woodrow Wilson

I always thought it would be classy to not kiss and tell . . . but after a while you just get sick of having other people trying to tell your story for you. — Holly Madison

I say I'm an academic: a professor of psychiatry at Johns Hopkins. And I write. — Kay Redfield Jamison

We hate most in others what we dislike in ourselves. — Laurell K. Hamilton

Sometimes you don't let us talk about how we're feeling. If we feel scared, you say, 'Nothing to worry about, guys,' but that doesn't make it go away. It makes it grow. — Melina Marchetta

And I'm so angry I wish I were dead. — Jonah

The ideal home: big enough for you to hear the children, but not very well. — Mignon McLaughlin

I don't have a particular style I like, it just changes daily, depending on the mood or the situation. I don't have a style chosen. — Yesung

Dr. Johnson has said that the chief glory of a country arises from its authors. But then that is only as they are oracles of wisdom; unless they teach virtue, they are more worthy of a halter than of the laurel. — Jane Porter

Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners. — Rene Redzepi