"2010 was my best season so far but I think I can get better at everything."

-- Robinson Cano

#Thinking Quotes #Get Better Quotes #Seasons Quotes

“I would like to play with electronic keyboards again.”
“I grew up in Siena and was surrounded by the Palio, and all my friends at school were obsessed with it. But since my parents are English, I was never quite part of it.”

Source : Source: blogs.indiewire.com
“Gratitude takes nothing for granted, is never unresponsive, is constantly awakening to new wonder.”

Source : Thomas Merton (2011). “Thoughts In Solitude”, p.48, Macmillan
“One can, then, conceive the production, by purely mineral means, of all natural hydrocarbons. The intervention of heat, of water, and of alkaline metals - lastly, the tendency of hydrocarbons to unite together to form the more condensed material - suffice to account for the formation of these curious compounds. Moreover, this formation will be continuous because the reactions which started it are renewed incessantly.”
“I've turned down a lot of trades where I might have gotten a better player, but I wasn't totally sure of the chemistry of that new player coming in. Even though he might possess golden ability, his personality and the way he gets along with teammates might be things you just don't want to cope with.”
“I only want sweet peace and kindliness when I awaken -- but there's always some finger pointing, telling me some terrible deed I committed during the night. It seems I make a lot of mistakes and it seems that I am not allowed any.”
“I'm amazed. When I was 40, I thought I'd never make 50. And at 50 I thought the frosting on the cake would be 60. At 60, I was still going strong and enjoying everything.”
“When you think about a barbecue, most people think of slabs of ribs, but you don't need to do that in today's culinary barbecue world. Short ribs, barbecue chicken, skewered shrimp, vegetable kebabs, lobster mac and cheese with or without the lobster, and a donut bread pudding for dessert that's absolutely amazing. These are things that are safe whether you're a novice or a professional. Be creative and stay within your culinary pantheon.”

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