Herb Brooks Quotes

The legs feed the wolf

You were born to be a player. You were meant to be here. This is your time. Now get out there and take it.

Great moments are born from great opportunities.

prepare to grow through pain

Play your game.

gentlemen you don't have enough talent to win on talent alone

Hard work beats talent when talent doesn't work hard.

Write your own book instead of reading someone else's book about success.

My idea of a good herbalist isn’t someone who knows the uses of forty different herbs, but someone who knows how to use one herb in forty different ways.

I don't eat healthy because I'm trying to avoid death. Death does not scare me. I am, however, terrified of dying before I am dead. I have a strong desire to make the best of the time I have here. Living foods straight from the Earth help my body thrive, my imagination soar and my mind stay clear. It's about quality of life for me. I feel the best when I eat a diet free of pesticides, chemicals, GMOs and refined sugars. Growing herbs and making my own medicine helps me stay connected to the Earth; hence, helping me connect with my true purpose here. I have work to do here! I choose to leave this planet more beautiful than I found it and eating magical foods gives me the energy and inspiration I need to do my work.

This is your moment. You're meant to be here. -Herb Brooks

Success is won by those who believe in winning and then prepare for that moment.

Risk something or forever sit with your dreams.

And for all these many years Lord Temsland has not found you,” I whispered. He was very still—not afraid of me, but wary. “No other stag has ever been able to elude the lord,” I said softly, “for he is nothing if not a fine hunter. How... ?” The hart lived ever in the shadow of the wood. He knew its winding ways, knew where to find its hidden brooks of water. When the forest’s darker night fell upon him, then he rose up and led his herd to succulent herbs and fat nuts and sweet grasses. He lived side by side with death and was not sad. “So that is why you escape Lord Temsland—Death has bargained with you too,” I said. “But why?” “Because,” said a voice behind me, “he is so gloriously beautiful. Like you.

And hear across the moan of many seas The whisper and the laughter of my brook.

Why is it when folks talk about herbs and such, folks think voodoo?

Risk something or forever sit with your dreams

Cloves sweetened the breath and stoppered up the bowel. A drop of musk or ambergris was likely to inspire passions by firing the lower regions. Rosamund was a little hesitant with these last two lest she unleash something beyond anyone's control. Filip had chuckled when she confessed her fears to him and threatened to advertise these when the place opened. The varieties of what could be added were endless, as was the transformation even a small sprinkle of something like vanilla or milk could lend the dark fluid. It changed from being a little bitter to luscious. Likewise, a few extra twists with the molinillo and the consistency altered from gritty to frothy, to smooth as silk, leaving a fine coating on the tongue and throat that could be revisited for hours after. Including a small quantity of chili made the drink hot and spicy; cinnamon made it sweet and even heady.

They gathered in the center of the Court as evening deepened the gloom of the forest. Tables covered with Fae delicacies rose from the moss itself and parted the waters of the brook. Delphine had not imagined that temptation could wield such strength. There was no hunger, only desire; she had not felt hunger, or thirst, or any other mundane discomfort since she crossed through the linden. But the fruits and breads and crystalline ices and even those things far stranger--- clouds encapsulated by thin leaves, braided blossoms that shimmered with uncanny glaze, lacework wafers like the finest marzipan--- all of it beckoned her, begged her to taste, to try. Their scents were faint but heady, rosewater and citrus and pungent herbs and the air after the rain. They promised more--- savor, yes, but deeper, thicker draughts of pleasure, joy, knowledge.

In each portside town, enticing aromas waft from every harborside taverna, mountaintop inn, and home. Not only do the Greeks appreciate good food, it is central to their culture. Produce markets spill over with fragrant local provender: grapes, cucumbers, lemons, and tomatoes, as well as sardines, shellfish, and lamb. Lunch--usually the largest meal of the day--begins after 2 P.M., and is followed by an ample siesta. The long work day resumes, and dinner begins after 9 P.M. It may last well into the night among friends: a glass of ouzo--accompanied by singing, guitar playing, and dancing--often ends the evening meal, postponing bedtime until the wee hours. Laughter and conversation flavor the food at every meal. The Mediterranean climate is conductive to year-round outdoor eating. In each home, a table on the patio or terrace takes pride of place. Many home cooks build outdoor ovens and prepare succulent roasted meats and flavorful, herb-scented potatoes that soak up the juice of the meat and the spritz of a lemon. Tavernas, shaded by grape arbors, are synonymous with Greece and its outdoor culinary culture. One of the greatest pleasures of the Greek Isles is enjoying a relaxing meal while breathing the fresh sea air and gazing out on spectacular vistas and blue waters.

Meals are occasions to share with family and friends. The ingredients are often simple, but the art lies in orchestrating the sun-warmed flavors. Courses follow in artful and traditional succession, but the showpiece of the meal is tender, juicy meat; this often means lamb or goat grilled or roasted on a spit for hours. Souvlaki--melting pieces of chicken or pork tenderloin on skewers, marinated in lemon, olive oil, and a blend of seasonings--are grilled to mouthwatering perfection. Meze, the Greek version of smorgasbord, is a feast of Mediterranean delicacies. The cooks of the Greek Isles excel at classic Greek fare, such as spanakopita--delicate phyllo dough brushed with butter and filled with layers of feta cheese, spinach, and herbs. Cheeses made from goat’s milk, including the famous feta, are nearly ubiquitous. The fruits of the sun--olive oil and lemon--are characteristic flavors, reworked in myriad wonderful combinations. The fresh, simple cuisine celebrates the waters, olive groves, and citrus trees, as well as the herbs that grow wild all over the islands--marjoram, thyme, and rosemary--scenting the warm air with their sensuous aromas. Not surprisingly, of course, seafood holds pride of place. Sardines, octopus, and squid, marinated in olive oil and lemon juice, are always popular. Tiny, toothsome fried fish are piled high on painted ceramic dishes and served up at the local tavernas and in homes everywhere. Sea urchins are considered special delicacies. Every island has its own specialties, from sardines to pistachios to sesame cakes. Lésvos is well-known for its sardines and ouzo. Zakinthos is famous for its nougat. The Cycladic island of Astypalaia was called the “paradise of the gods” by the ancient Greeks because of the quality of its honey. On weekends, Athenians flock to the nearby islands of Aegina, Angistri, and Evia by the ferryful to sample the daily catch in local restaurants scattered among coastal villages. The array of culinary treats is matched by a similar breadth of local wins. Tended by generation after generation of the same families, vineyards carpet the hillsides of many islands. Grapevines have been cultivated in the Greek Isles for some four thousand years. Wines from Rhodes and Crete were already renowned in antiquity, and traders shipped them throughout the Greek Isles and beyond. The light reds and gently sweet whites complement the diverse, multiflavored Greek seafood, grilled meats, and fresh, ripe fruits and vegetables. Sitting at a seaside tavern enjoying music and conversation over a midday meze and glass of retsina, all the cares in the world seem to evaporate in the sparkling sunshine reflected off the brightly hued boats and glistening blue waters.