“In this line of work, too much paranoia can be worse than too little.”
Charles Stross The Laundry Files
Source: The Laundry Files, The Jennifer Morgue (2006), Chapter 5, “High Society” (p. 101)
Variant: Paranoia's the garlic in life's kitchen
Source: Bleeding Edge (2013), p. 11
“In this line of work, too much paranoia can be worse than too little.”
Charles Stross The Laundry Files
Source: The Laundry Files, The Jennifer Morgue (2006), Chapter 5, “High Society” (p. 101)
Peter Kay (1973) English writer, producer, actor and comedian
[on foreign food]
Live At The Top Of The Tower [2000]
“Thought can never capture the movement of life, it is much too slow.”
U.G. Krishnamurti book Mind is a Myth
Source: Mind is a Myth (1987), Ch. 3: Not Knowing Is Your Natural State
Context: Thought can never capture the movement of life, it is much too slow. It is like lightning and thunder. They occur simultaneously, but sound, travelling slower than light, reaches you later, creating the illusion of two separate events.
Kanō Jigorō (1860–1938) Japanese educator and judoka
Source: Kodokan Judo (1882), p. 23
Context: Another tenet of randori is to apply just the right amount of force — never too much, never too little. All of us know of people who have failed to accomplish what they set out to do because of not properly gauging the amount of effort required. At one extreme, they fall short of the mark; at the other, they do not know when to stop.
Constantine P. Cavafy (1863–1933) Greek poet
As Much As You Can http://www.cavafy.com/poems/content.asp?id=113&cat=1 <br class="br">Collected Poems (1992)
“No man can have a peaceful life who thinks too much about lengthening it.”
Nulli potest secura vita contingere qui de producenda nimis cogitat.
Seneca the Younger (-4–65 BC) Roman Stoic philosopher, statesman, and dramatist
Source: Epistulae Morales ad Lucilium (Moral Letters to Lucilius), Letter IV: On the terrors of death, Line 4.
Anthony Bourdain book Kitchen Confidential: Adventures in the Culinary Underbelly
Kitchen Confidential (2000)
Source: Kitchen Confidential: Adventures in the Culinary Underbelly