The times they are a-changin’.
This post seems to be older than 13 years—a long time on the internet. It might be outdated.
As I do every year about this time, I’m clearing out the “Favorite Quotations” section from my Facebook profile to make way for the new quotes I will undoubtedly amass in 2010. Here are the second set of quotes from 2009:
“Courage is not the lack of fear. It is acting in spite of it.” – Mark Twain
“The good thing about being young is that we are not experienced enough to know we cannot possibly do the things we are doing.” – Gene Brown
“So often people are working hard at the wrong thing. Working on the right thing is probably more important than working hard.” – Caterina Fake (http://www.caterina.net/archive/001196.html)
“The best way to graduate from beginner is to get in way over your head. Nothing makes you better faster.” – Jason Fried, 37Signals.com (http://37signals.com/svn/posts/1940-the-best-way-to-graduate-from-beginner-is)
“Life is too short not to have an EVIL PLAN. Life is too short not to do something that matters. Life is too short to sleepwalk through it, hoping, dreaming, but never quite waking up. Life is too short not to become the person you were born to be.” – Hugh MacLeod, http://gapingvoid.com/2009/09/22/life-is-too-short-not-to-have-an-evil-plan/
“Vegetarians, and their Hezbollah-like splinter faction, the vegans, are a persistent irritant to any chef worth a damn. To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living. Vegetarians are the enemy of everything good and decent in the human spirit, and an affront to all I stand for, the pure enjoyment of food. The body, these waterheads imagine, is a temple that should not be polluted by animal protein. It’s healthier, they insist, though every vegetarian waiter I’ve worked with is brought down by any rumor of a cold. Oh, I’ll accommodate them, I’ll rummage around for something to feed them, for a ‘vegetarian plate’, if called on to do so. Fourteen dollars for a few slices of grilled eggplant and zucchini suits my food cost fine.” – Anthony Bourdain, Kitchen Confidential
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