Stimulant Quotes
Quotes tagged as "stimulant"
Showing 1-8 of 8
![Joseph Conrad](https://i.gr-assets.com/images/S/compressed.photo.goodreads.com/authors/1403814208i/3345._UX200_CR0,35,200,200_.jpg)
“I suppose at that period I did exist on food in the usual way; but the memory is now that in those days life was sustained on invincible anguish, as a sort of infernal stimulant exciting and consuming at the same time.”
― The Shadow-Line
― The Shadow-Line
![Steven Magee](https://i.gr-assets.com/images/S/compressed.photo.goodreads.com/authors/1444680307i/4733010._UY200_CR52,0,200,200_.jpg)
“In the Awakenings movie I found it very interesting that the most profound awakenings in the catatonic patients occurred in 1969, the year that the Aurora Borealis was seen from N.Y. to Louisiana. It seems the patients were getting environmental radiation stimulation in addition to their L-Dopa drug that year. L-Dopa plus radiation therapy may eventually be proven to be a very potent brain stimulant.”
―
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![Barbara Ehrenreich](https://i.gr-assets.com/images/S/compressed.photo.goodreads.com/authors/1395953641i/1257._UX200_CR0,35,200,200_.jpg)
“I smoke. It's expensive. It's also the best option. You see, I am always, always exhausted. It's a stimulant. When I am too tired to walk one more step, I can smoke and go for another hour. When I am enraged and beaten down and incapable of accomplishing one more thing, I can smoke and feel a little better, just for a minute. It is the only relaxation I am allowed.”
― Natural Causes: An Epidemic of Wellness, the Certainty of Dying, and Killing Ourselves to Live Longer
― Natural Causes: An Epidemic of Wellness, the Certainty of Dying, and Killing Ourselves to Live Longer
“Some people smoked when they were upset, some did yoga, or drank, or paced, or picked fights, or counted to one hundred. Georgia cooked.
As a small girl growing up in Massachusetts, she'd spent most of her time in her grandmother's kitchen, watching wide-eyed as Grammy kneaded the dough for her famous pumpernickel bread, sliced up parsnips and turnips for her world-class pot roast, or, if she was feeling exotic, butterflied shrimp for her delicious Thai basil seafood. A big-boned woman of solid peasant stock, as she herself used to say, Grammy moved around the cramped kitchen with grace and efficiency, her curly gray hair twisted into a low bun. Humming pop songs from the forties, her cheeks a pleasing pink, she turned out dish after fabulous dish from the cranky Tappan stove she refused to replace. Those times with Grammy were the happiest Georgia could remember. It had been almost a year since she died, and not a day passed that Georgia didn't miss her.
She pulled out half a dozen eggs, sliced supermarket Swiss and some bacon from the double-width Sub-Zero. A quick scan of the spice rack yielded a lifetime supply of Old Bay seasoning, three different kinds of peppercorns, and 'sel de mer' from France's Brittany coast. People's pantries were as perplexing as their lives.”
― Georgia's Kitchen
As a small girl growing up in Massachusetts, she'd spent most of her time in her grandmother's kitchen, watching wide-eyed as Grammy kneaded the dough for her famous pumpernickel bread, sliced up parsnips and turnips for her world-class pot roast, or, if she was feeling exotic, butterflied shrimp for her delicious Thai basil seafood. A big-boned woman of solid peasant stock, as she herself used to say, Grammy moved around the cramped kitchen with grace and efficiency, her curly gray hair twisted into a low bun. Humming pop songs from the forties, her cheeks a pleasing pink, she turned out dish after fabulous dish from the cranky Tappan stove she refused to replace. Those times with Grammy were the happiest Georgia could remember. It had been almost a year since she died, and not a day passed that Georgia didn't miss her.
She pulled out half a dozen eggs, sliced supermarket Swiss and some bacon from the double-width Sub-Zero. A quick scan of the spice rack yielded a lifetime supply of Old Bay seasoning, three different kinds of peppercorns, and 'sel de mer' from France's Brittany coast. People's pantries were as perplexing as their lives.”
― Georgia's Kitchen
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