Inspirational quotes with basil.
What are the dead, anyway, but waves and energy? Light shining from a dead star?That, by the way, is a phrase of Julian's. I remember it from a lecture of his on the Iliad, when Patroklos appears to Achilles in a dream. There is a very moving passage where Achilles overjoyed at the sight of the apparition – tries to throw his arms around the ghost of his old friend, and it vanishes. The dead appear to us in dreams, said Julian, because that's the only way they can make us see them; what we see is only a projection, beamed from a great distance, light shining at us from a dead star…Which reminds me, by the way, of a dream I had a couple of weeks ago.I found myself in a strange deserted city – an old city, like London – underpopulated by war or disease. It was night; the streets were dark, bombed-out, abandoned. For a long time, I wandered aimlessly – past ruined parks, blasted statuary, vacant lots overgrown with weeds and collapsed apartment houses with rusted girders poking out of their sides like ribs. But here and there, interspersed among the desolate shells of the heavy old public buildings, I began to see new buildings, too, which were connected by futuristic walkways lit from beneath. Long, cool perspectives of modern architecture, rising phosphorescent and eerie from the rubble.I went inside one of these new buildings. It was like a laboratory, maybe, or a museum. My footsteps echoed on the tile floors.There was a cluster of men, all smoking pipes, gathered around an exhibit in a glass case that gleamed in the dim light and lit their faces ghoulishly from below.I drew nearer. In the case was a machine revolving slowly on a turntable, a machine with metal parts that slid in and out and collapsed in upon themselves to form new images. An Inca temple… click click click… the Pyramids… the Parthenon.History passing beneath my very eyes, changing every moment.'I thought I'd find you here,' said a voice at my elbow.It was Henry. His gaze was steady and impassive in the dim light. Above his ear, beneath the wire stem of his spectacles, I could just make out the powder burn and the dark hole in his right temple.I was glad to see him, though not exactly surprised. 'You know,' I said to him, 'everybody is saying that you're dead.'He stared down at the machine. The Colosseum… click click click… the Pantheon. 'I'm not dead,' he said. 'I'm only having a bit of trouble with my passport.''What?'He cleared his throat. 'My movements are restricted,' he said.'I no longer have the ability to travel as freely as I would like.'Hagia Sophia. St. Mark's, in Venice. 'What is this place?' I asked him.'That information is classified, I'm afraid.'1 looked around curiously. It seemed that I was the only visitor.'Is it open to the public?' I said.'Not generally, no.'I looked at him. There was so much I wanted to ask him, so much I wanted to say; but somehow I knew there wasn't time and even if there was, that it was all, somehow, beside the point.'Are you happy here?' I said at last.He considered this for a moment. 'Not particularly,' he said.'But you're not very happy where you are, either.'St. Basil's, in Moscow. Chartres. Salisbury and Amiens. He glanced at his watch.'I hope you'll excuse me,' he said, 'but I'm late for an appointment.'He turned from me and walked away. I watched his back receding down the long, gleaming hall.
Be my lover between two wars waged in the mirror, she said.I don't want to return now to the fortress of my father's house.Take me to your vineyard.Let me meet your mother.Perfume me with basil water.Arrange me on silver dishes, comb me, imprison me in your name,let love kill me.
I have been right, Basil, haven’t I, to take my love out of poetry, and to find my wife in Shakespeare’s plays? Lips that Shakespeare taught to speak have whispered their secret in my ear. I have had the arms of Rosalind around me, and kissed Juliet on the mouth.
They are all dead now, Diocletian and Ignatius, Cyril and Hypatia, Julian and Basil, Athanasius and Arîus: every party has yielded up its persecutors and its martyrs, its hates and slanders and aspirations and heroisms, to the arms of that great Silence whose secrets they all claimed so loudly to have read. Even the dogmas for which they fought might seem to be dead too. For if Julian and Sallustius, Gregory and John Chrysostom, were to rise again and see the world as it now is, they would probably feel their personal differences melt away in comparison with the vast difference between their world and this. They fought to the death about this credo and that, but the same spirit was in all of them.
Basil Stag Hare tut-tutted severely as he remarked to Ambrose Spike, 'Tch, tch. Dreadful table manners. Just look at those three wallahs, kicking up a hullaballoo like that! Eating's a serious business.
Basil, my dear boy, puts everything that is charming about him into his work. The consequence is that he has nothing left for life but his prejudices, his principles, and his common sense. The only artists I have ever known who are personally delightful are bad artists. Good artists give everything to their art, and consequently are perfectly uninteresting in themselves. A great poet, a really great poet, is the most unpoetical of all creatures.
As we gather around the rough-hewn farm table made by my grandfather, I am reminded that my family has come together for generations in this same way. Summers were always our favorite times; we would eat outdoors under the shade of a tree - hand-rolled pasta with a sauce of fresh tomatoes and basil from the garden, cheese from my Aunt Carmella, olive oil sent by our cousin in Santa Margherita, and wine from our own jugs. After having our fill of food and laughter, we'd pluck ripe figs right off the trees, peel and eat them until the sun disappeared into the blue. I can still taste those summer days, and will always do everything in my power to re-create them.
Sin is the only real colour-element left in modern life.''You really must not say things like that before Dorian, Harry.''Before which Dorian? The one who is pouring out tea for us, or the one in the picture?''Before either.''I should like to come to the theatre with you, Lord Henry,' said the lad.'Then you shall come; and you will come, too, Basil, won't you?''I can't, really. I would sooner not. I have a lot of work to do.''Well, then you and I will go alone, Mr. Gray.''I should like that awfully.'The painter bit his lip and walked over, cup in hand, to the picture. 'I shall stay with the real Dorian,' he said, sadly.
The sultan had enormous eyebrows, fibrous like angora wool. In moments of strife, his eyebrows twitched violently. Like now!His Excellency’s royal blood boiled. Once again another mesmerized American news anchor gushed about Dubai’s vision, hailing the imagination of the al-Maktoum family.“Where is this vision coming from?” probed Katie Couric.“Ignorant Yankee!” Sultan Mo-Mo’s British twang bore traces of Basil Fawlty.The sultan wanted to retch. Dubai’s showboating gave him indigestion, but he continued helping himself to more chips and fiery salsa, downing cold Guinness, smoking excellent hash, humming the theme song of The Wonder Years.
In his book The African Slave Trade, Basil Davidson contrasts law and in the Congo in the early 16th century with law in Portugal and England. In those European countries, where the idea of private property was becoming powerful, theft was punishable brutally. In England, even as late as 1740, a child could be hanged for stealing a rag of cotton. But in the Congo, communal life persisted. The idea of private property was a strange one, and thefts were punished with fines or various degrees of servitude. A Congolese leader told of the Portuguese legal codes asked a Portuguese once, teasingly, 'What is the penalty in Portugal for anyone who puts his feet on the ground?
Never discount good intentions, for good intentions may be all one has to offer. - Eilish in "No-Till" by Basil Pearl.
If loneliness or sadness or happiness could be expressed through food, loneliness would be basil. It’s not good for your stomach, dims your eyes, and turns your mind murky. If you pound basil and place a stone over it, scorpions swarm toward it. Happiness is saffron, from the crocus that blooms in the spring. Even if you add just a pinch to a dish, it adds an intense taste and a lingering scent. You can find it anywhere but you can’t get it at any time of the year. It’s good for your heart, and if you drop a little bit in your wine, you instantly become drunk from its heady perfume. The best saffron crumbles at the touch and instantaneously emits its fragrance. Sadness is a knobby cucumber, whose aroma you can detect from far away. It’s tough and hard to digest and makes you fall ill with a high fever. It’s porous, excellent at absorption, and sponges up spices, guaranteeing a lengthy period of preservation. Pickles are the best food you can make from cucumbers. You boil vinegar and pour it over the cucumbers, then season with salt and pepper. You enclose them in a sterilized glass jar, seal it, and store it in a dark and dry place.WON’S KITCHEN. I take off the sign hanging by the first-floor entryway. He designed it by hand and silk-screened it onto a metal plate. Early in the morning on the day of the opening party for the cooking school, he had me hang the sign myself. I was meaning to give it a really special name, he said, grinning, flashing his white teeth, but I thought Jeong Ji-won was the most special name in the world. He called my name again: Hey, Ji-won.He walked around the house calling my name over and over, mischievously — as if he were an Eskimo who believed that the soul became imprinted in the name when it was called — while I fried an egg, cautiously sprinkling grated Emmentaler, salt, pepper, taking care not to pop the yolk. I spread the white sun-dried tablecloth on the coffee table and set it with the fried egg, unsalted butter, blueberry jam, and a baguette I’d toasted in the oven. It was our favorite breakfast: simple, warm, sweet. As was his habit, he spread a thick layer of butter and jam on his baguette and dunked it into his coffee, and I plunked into my cup the teaspoon laced with jam, waiting for the sticky sweetness to melt into the hot, dark coffee.I still remember the sugary jam infusing the last drop of coffee and the moist crumbs of the baguette lingering at the roof of my mouth. And also his words, informing me that he wanted to design a new house that would contain the cooking school, his office, and our bedroom. Instead of replying, I picked up a firm red radish, sparkling with droplets of water, dabbed a little butter on it, dipped it in salt, and stuck it into my mouth. A crunch resonated from my mouth. Hoping the crunch sounded like, Yes, someday, I continued to eat it. Was that the reason I equated a fresh red radish with sprouting green tops, as small as a miniature apple, with the taste of love? But if I cut into it crosswise like an apple, I wouldn't find the constellation of seeds.
And she forgot the stars, the moon, and sun/ And she forgot the blue above the trees,/ And she forgot the dells where waters run,/ And she forgot the chilly autumn breeze;/ She had no knowledge when the day was done,/ And the new morn she saw not: but in peace/ Hung over her sweet basil evermore,/ And moisten'd it with tears unto the core.
Their [plant secondary compounds] healthful effects in humans, however, are not well understood, in part because things in nature like coriander and basil can't be patented so there isn't a lot of money being thrown at them, and in part because long-term studies that measure small effects of low doses are expensive and don't yield the kind of unambiguous, major effects you get with pharmaceuticals, but mainly because preventions are never as exciting as cures.
Warm, enticing scents were floating down, basil and oregano and tomato. It made Wes long for something, something he couldn't place. A happy childhood, a home.
I spend these days in confusion, trying my best to fathom the significance of that shade.... Trying to fathom the suitable answers to my ambiguities, if they can be called as such." - Basil
Pape called Basil his sanctuary. In truth we all exist in our own sanctuaries-but I don't mean cathedrals or prisons. I'm talking about our hearts and minds, which imprison us in anxiety, dear, insecurity, anger and other forms of misery. The walls & bars that keep most in a constant state of suffering are thoughts and emotions, not concrete & steel. It's a disease. Insanity. Most are afflicted by it, regardless of which side of the law they find themselves on or where they lay their heads at night. To be free of this, Renee, is to be free indeed.
Conscience and cowardice are really the same things, Basil. Conscience is the trade-name of the firm. That is all.
You dislike Basil because, without his art, his life is horribly plain. Unlike Dorian who has made an art out of his life. Basil produces art; Dorian consumes it and lets it overwhelm him.
Roses climbed the shed, entwined with dark purple clematis, leaves as glossy as satin. There were no thorns. Patience's cupboard was overflowing with remedies, and the little barn was often crowded with seekers. The half acre of meadow was wild with cosmos and lupine, coreopsis, and sweet William. Basil, thyme, coriander, and broad leaf parsley grew in billowing clouds of green; the smell so fresh your mouth watered and you began to plan the next meal. Cucumbers spilled out of the raised beds, fighting for space with the peas and beans, lettuce, tomatoes, and bright yellow peppers.The cart was righted out by the road and was soon bowed under glass jars and tin pails of sunflowers, zinnias, dahlias, and salvia. Pears, apples, and out-of-season apricots sat in balsa wood baskets in the shade, and watermelons, some with pink flesh, some with yellow, all sweet and seedless, lined the willow fence.
French toast? Frittata?Definitely frittata.Leaving the table again, she transferred a small packet from freezer to fridge. It was salmon, home-smoked on the island and more delicious than any she had ever found elsewhere. Smoked salmon wasn't Cecily's doing, but the dried basil and thyme she took from the herb rack were. Taking a vacuum-sealed package of sun-dried tomatoes from the cupboard, she set it on the counter beside the herbs. Frittata, hot biscuits, and fruit salad. With mimosas. And coffee. That sounded right. Eaten out on the deck maybe?No, not on the deck, unless the prevailing winds turned suddenly warm.They would eat here in the kitchen, with whatever flowers the morning produced. Surely more lavender. A woman could never have enough lavender- or daylilies or astilbe, neither of which should bloom this early, but both of which had looked further along than the lavender, yesterday morning, so you never knew.
The Sun King had dinner each night alone. He chose from forty dishes, served on gold and silver plate. It took a staggering 498 people to prepare each meal. He was rich because he consumed the work of other people, mainly in the form of their services. He was rich because other people did things for him. At that time, the average French family would have prepared and consumed its own meals as well as paid tax to support his servants in the palace. So it is not hard to conclude that Louis XIV was rich because others were poor.But what about today? Consider that you are an average person, say a woman of 35, living in, for the sake of argument, Paris and earning the median wage, with a working husband and two children. You are far from poor, but in relative terms, you are immeasurably poorer than Louis was. Where he was the richest of the rich in the world’s richest city, you have no servants, no palace, no carriage, no kingdom. As you toil home from work on the crowded Metro, stopping at the shop on the way to buy a ready meal for four, you might be thinking that Louis XIV’s dining arrangements were way beyond your reach. And yet consider this. The cornucopia that greets you as you enter the supermarket dwarfs anything that Louis XIV ever experienced (and it is probably less likely to contain salmonella). You can buy a fresh, frozen, tinned, smoked or pre-prepared meal made with beef, chicken, pork, lamb, fish, prawns, scallops, eggs, potatoes, beans, carrots, cabbage, aubergine, kumquats, celeriac, okra, seven kinds of lettuce, cooked in olive, walnut, sunflower or peanut oil and flavoured with cilantro, turmeric, basil or rosemary … You may have no chefs, but you can decide on a whim to choose between scores of nearby bistros, or Italian, Chinese, Japanese or Indian restaurants, in each of which a team of skilled chefs is waiting to serve your family at less than an hour’s notice. Think of this: never before this generation has the average person been able to afford to have somebody else prepare his meals.You employ no tailor, but you can browse the internet and instantly order from an almost infinite range of excellent, affordable clothes of cotton, silk, linen, wool and nylon made up for you in factories all over Asia. You have no carriage, but you can buy a ticket which will summon the services of a skilled pilot of a budget airline to fly you to one of hundreds of destinations that Louis never dreamed of seeing. You have no woodcutters to bring you logs for the fire, but the operators of gas rigs in Russia are clamouring to bring you clean central heating. You have no wick-trimming footman, but your light switch gives you the instant and brilliant produce of hardworking people at a grid of distant nuclear power stations. You have no runner to send messages, but even now a repairman is climbing a mobile-phone mast somewhere in the world to make sure it is working properly just in case you need to call that cell. You have no private apothecary, but your local pharmacy supplies you with the handiwork of many thousands of chemists, engineers and logistics experts. You have no government ministers, but diligent reporters are even now standing ready to tell you about a film star’s divorce if you will only switch to their channel or log on to their blogs.My point is that you have far, far more than 498 servants at your immediate beck and call. Of course, unlike the Sun King’s servants, these people work for many other people too, but from your perspective what is the difference? That is the magic that exchange and specialisation have wrought for the human species.
The Sun King had dinner each night alone. He chose from forty dishes, served on gold and silver plate. It took a staggering 498 people to prepare each meal. He was rich because he consumed the work of other people, mainly in the form of their services. He was rich because other people did things for him. At that time, the average French family would have prepared and consumed its own meals as well as paid tax to support his servants in the palace. So it is not hard to conclude that Louis XIV was rich because others were poor.But what about today? Consider that you are an average person, say a woman of 35, living in, for the sake of argument, Paris and earning the median wage, with a working husband and two children. You are far from poor, but in relative terms, you are immeasurably poorer than Louis was. Where he was the richest of the rich in the world’s richest city, you have no servants, no palace, no carriage, no kingdom. As you toil home from work on the crowded Metro, stopping at the shop on the way to buy a ready meal for four, you might be thinking that Louis XIV’s dining arrangements were way beyond your reach. And yet consider this. The cornucopia that greets you as you enter the supermarket dwarfs anything that Louis XIV ever experienced (and it is probably less likely to contain salmonella). You can buy a fresh, frozen, tinned, smoked or pre-prepared meal made with beef, chicken, pork, lamb, fish, prawns, scallops, eggs, potatoes, beans, carrots, cabbage, aubergine, kumquats, celeriac, okra, seven kinds of lettuce, cooked in olive, walnut, sunflower or peanut oil and flavoured with cilantro, turmeric, basil or rosemary ... You may have no chefs, but you can decide on a whim to choose between scores of nearby bistros, or Italian, Chinese, Japanese or Indian restaurants, in each of which a team of skilled chefs is waiting to serve your family at less than an hour’s notice. Think of this: never before this generation has the average person been able to afford to have somebody else prepare his meals.You employ no tailor, but you can browse the internet and instantly order from an almost infinite range of excellent, affordable clothes of cotton, silk, linen, wool and nylon made up for you in factories all over Asia. You have no carriage, but you can buy a ticket which will summon the services of a skilled pilot of a budget airline to fly you to one of hundreds of destinations that Louis never dreamed of seeing. You have no woodcutters to bring you logs for the fire, but the operators of gas rigs in Russia are clamouring to bring you clean central heating. You have no wick-trimming footman, but your light switch gives you the instant and brilliant produce of hardworking people at a grid of distant nuclear power stations. You have no runner to send messages, but even now a repairman is climbing a mobile-phone mast somewhere in the world to make sure it is working properly just in case you need to call that cell. You have no private apothecary, but your local pharmacy supplies you with the handiwork of many thousands of chemists, engineers and logistics experts. You have no government ministers, but diligent reporters are even now standing ready to tell you about a film star’s divorce if you will only switch to their channel or log on to their blogs.My point is that you have far, far more than 498 servants at your immediate beck and call. Of course, unlike the Sun King’s servants, these people work for many other people too, but from your perspective what is the difference? That is the magic that exchange and specialisation have wrought for the human species.
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