Ben Bryant Quotes

“The dangers of the sea should always take precedenceover the violence of the enemy’Rear-Admiral Ben Bryant CB, DSO and two bars, DSC”

“I started with CB radio, ham radio, and eventually went into computers. And I was just fascinated with it. And back then, when I was in school, computer hacking was encouraged. It was an encouraged activity. In fact, I remember one of the projects my teacher gave me was writing a log-in simulator.”

“My confessions did nothing to alter this situation, but for the first time in my life I felt that somebody actually knew me. Three somebodies, to be exact. Two were roaming the highway in a Cadillac, doing God knows what with a CB radio, but the other was as close to me as my own skin, and I could now feel the undiluted pleasure of her company.”

“It was only love,It only drove me to my knees.Rendering me hopelessLike an incurable disease.”

“Cooking is all about connection, I've learned, between us and other species, other times, other cultures (human and microbial both), but, most important, other people. Cooking is one of the more beautiful forms that human generosity takes; that much I sort of knew. But the very best cooking, I discovered, is also a form of intimacy.”

“Because cooks love the social aspect of food, cooking for one is intrinsically interesting. A good meal is like a present, and it can feel goofy, at best, to give yourself a present. On the other hand, there is something life affirming in taking the trouble to feed yourself well, or even decently. Cooking for yourself allows you to be strange or decadent or both. The chances of liking what you make are high, but if it winds up being disgusting, you can always throw it away and order a pizza; no one else will know. In the end, the experimentation, the impulsiveness, and the invention that such conditions allow for will probably make you a better cook.”

“Taking solitude in stride was a sign of strength and of a willingness to take care of myself. This meant - among other things - working productively, remembering to leave the house, and eating well. I thought about food all the time. I had a subscription to Gourmet and Food & Wine. Cooking for others had often been my way of offering care. So why, when I was alone, did I find myself trying to subsist on cereal and water? I'd need to learn to cook for one.”

“Vegetables cooked for salads should always be on the crisp side, like those trays of zucchini and slender green beans and cauliflowerets in every trattoria in Venice, in the days when the Italians could eat correctly. You used to choose the things you wanted: there were tiny potatoes in their skins, remember, and artichokes boiled in olive oil, as big as your thumb, and much tenderer...and then the waiter would throw them all into an ugly white bowl and splash a little oil and vinegar over them, and you would have a salad as fresh and tonic to your several senses as La Primavera. It can still be done, although never in the same typhoidic and enraptured air. You can still find little fresh vegetables, and still know how to cook them until they are not quite done, and chill them, and eat them in a bowl.”

“I love cooking for myself and cooking for my family.”

“Life is like a cooking pot. If you cook something good, you well get something tasty. If you cook something bad, you will get something bad.”