Ray Mofield

“We Are brothers, tied by blood, in our veins, what we spill. But it is a deadly secret that will forever bind us.”
― Tina Traverse, Destiny of the Vampire

“And the Shadow fell upon the land, and the world was riven stone from stone. The oceans fled, and the mountains were swallowed up, and the nations were scattered to the eight corners of the World. The moon was as blood, and the sun was as ashes. The seas boiled, and the living envied the dead. All was shattered, and all but memory lost, and one memory above all others, of him who brought the Shadow and the Breaking of the World. And him they named Dragon.

And it came to pass in those days, as it had come before and would come again, that the Dark lay heavy on the land and weighed down the hearts of men, and the green things failed, and hope died. And men cried out to the Creator, saying, O Light of the Heavens, Light of the World, let the Promised One be born of the mountain, according to the prophecies, as he was in ages past and will be in ages to come. Let the Prince of the Morning sing to the land that green things will grow and the valleys give forth lambs. Let the arm of the Lord of the Dawn shelter us from the Dark, and the great sword of justice defend us. Let the Dragon ride again on the winds of time.”
― Robert Jordan, The Eye of the World

“She had never asked why it was right for her to be a slave to another’s desires, but not evil for them to enslave her. She was not contributing to the betterment of mankind, but was merely a servant to countless puling little tyrants. Evil was not one large entity, but a ceaseless torrent of small wrongs left unchallenged, until they festered into monsters.”
― Terry Goodkind, Faith Of The Fallen

“Eating in our time has gotten complicated — needlessly so, in my opinion. I will get to the “needlessly” part in a moment, but consider first the complexity that now attends this most basic of creaturely activities. Most of us have come to rely on experts of one kind or another to tell us how to eat — doctors and diet books, media accounts of the latest findings in nutritional science, government advisories and food pyramids, the proliferating health claims on food packages. We may not always heed these experts’ advice, but their voices are in our heads every time we order from a menu or wheel down the aisle in the supermarket. Also in our heads today resides an astonishing amount of biochemistry. How odd is it that everybody now has at least a passing acquaintance with words like “antioxidant,” “saturated fat,” “omega-3 fatty acids,” “carbohydrates,” “polyphenols,” “folic acid,” “gluten,” and “probiotics”? It’s gotten to the point where we don’t see foods anymore but instead look right through them to the nutrients (good and bad) they contain, and of course to the calories — all these invisible qualities in our food that, properly understood, supposedly hold the secret to eating well.”
― Michael Pollan, Food Rules: An Eater's Manual