Famous Buffet Quotes

As the famous investor Warren Buffet once said: “Never depend on single income.

For the rest of his life, the greater the chaos, the calmer Rockefeller would become, particularly when others around him were either panicked or mad with greed. He would make much of his fortune during these market fluctuations—because he could see while others could not. This insight lives on today in Warren Buffet’s famous adage to “be fearful when others are greedy and greedy when others are fearful.” Rockefeller, like all great investors, could resist impulse in favor of cold, hard common sense.

This insight lives on today in Warren Buffet’s famous adage to “be fearful when others are greedy and greedy when others are fearful.

This insight lives on today in Warren Buffet’s famous adage to

He would make much of his fortune during these market fluctuations—because he could see while others could not. This insight lives on today in Warren Buffet’s famous adage to “be fearful when others are greedy and greedy when others are fearful.” Rockefeller, like all great investors, could resist impulse in favor of cold, hard common sense. One

Warren Buffet famously said, “The difference between successful people and really successful people is that really successful people say no to almost everything.” On a personal note, I applied this strategy in recent years, and it dramatically improved my happiness. Instead of accepting every offer that came my way, I said no to a bunch of things like public speaking gigs, side projects that were a distraction, people who didn’t add value to my life, and every business opportunity that didn’t perfectly align with my current goals.

The lives of scientists, considered as Lives, almost always make dull reading. For one thing, the careers of the famous and the merely ordinary fall into much the same pattern, give or take an honorary degree or two, or (in European countries) an honorific order. It could be hardly otherwise. Academics can only seldom lead lives that are spacious or exciting in a worldly sense. They need laboratories or libraries and the company of other academics. Their work is in no way made deeper or more cogent by privation, distress or worldly buffetings. Their private lives may be unhappy, strangely mixed up or comic, but not in ways that tell us anything special about the nature or direction of their work. Academics lie outside the devastation area of the literary convention according to which the lives of artists and men of letters are intrinsically interesting, a source of cultural insight in themselves. If a scientist were to cut his ear off, no one would take it as evidence of a heightened sensibility; if a historian were to fail (as Ruskin did) to consummate his marriage, we should not suppose that our understanding of historical scholarship had somehow been enriched.

French picked up and integrated as many as two thousand Italian words, such as arcade, balcon (balcony), concert, cavalerie (cavalry), infanterie (infantry) and bizarre. The result was a cornucopia of terms from regional and foreign languages. For modern readers, the most surprising aspect of sixteenth-century French is its casualness. Most French speakers today, especially the purists, assume that French was born clear and uniform, but until the seventeenth century the language had none of the orderly precision for which it would be famous in centuries to come. During the baroque period, French was indeed baroque. Writers of François I’s era treated French like a buffet dinner, helping themselves to words from regional dialects and foreign languages, creating new words as it suited them, using verbs as nouns and basically serving up the language any way they pleased. This large-scale creativity and inventiveness gave writers a verve and a vigour that would never be matched once the cult of bon usage (correct usage) took hold in the next century.

Warren Buffet is famous for saying: “Only when the tide goes out do you discover who’s been swimming naked.

Now, I famously hate salad bars. I don’t like buffets (unless I’m standing on the serving side: buffets are like free money for cost-conscious chefs). When I see food sitting out, exposed to the elements, I see food dying. I see a big open petri dish that every passing serial sneezer can feel free to drool on and fondle with spittle-flecked fingers. I see food not held at ideal temperature, food rotated (or not) by person or persons unknown, left to fester in the open air unprotected from the passing fancies of the general public.

Everyone else I knew—my dad, John Kite, me—laid out the entire buffet of their personality straightaway; as if we had pork pies and cakes stapled to our chests. Zee, it seems, only brought it out if someone actually said they were hungry.

The waitress comes over with a tray of the official cocktail of the evening, the ELT French 40. It's a riff on a French 75, adjusted to suit us, with bourbon instead of gin, champagne, lemon juice, and simple syrup, with a Luxardo cherry instead of a lemon twist. "Here you go, ladies. As soon as your guests are here we will start passing hors d'oeuvres, but I thought you might want a little sampler plate before they arrive." "That is great, thanks so much!" I say, knowing that in a half hour when people start to come in, we'll have a hard time eating and mingling. We accept the flutes and toast each other. The drink is warming and refreshing at the same time. The platter she has brought us contains three each of all the passed appetizers we chose: little lettuce cups with spicy beef, mini fish tacos, little pork-meatball crostini, fried calamari, and spoons with creamy burrata topped with grapes and a swirl of fig balsamic. There will also eventually be a few of their signature pizzas set up on the buffet, and then, for dinner, everyone has their choice of flat-iron steak, roasted chicken, or grilled vegetables, served with roasted fingerlings. For dessert, there is either a chocolate chunk or apple oatmeal cookie, served toasty warm with vanilla ice cream and either hot fudge or caramel on top, plus there will be their famous Rice Krispies Treats on the tables to share.