#on

My own way of thinking is to ponder long and I hope deeply on problems and for a long time which I keep away for years and years and I never really let them go. ↗

— Roger Penrose

#deeply #go #hope #i #keep

Ordinary photons do have spin, they have a notion of helicity so they spin around their direction on motion. ↗

— Roger Penrose

#direction #motion #notion #ordinary #spin

People think of these eureka moments and my feeling is that they tend to be little things, a little realisation and then a little realisation built on that. ↗

— Roger Penrose

#eureka #feeling #little #little things #moments

The basic theory in twistor theory is not to add extra dimensions. ↗

— Roger Penrose

#basic #dimensions #extra #extra dimensions #theory

The idea is if you use those two shapes and try to colour the plane with them so the colours match, then the only way that you can do this is to produce a pattern which never repeats itself. ↗

— Roger Penrose

#colours #idea #itself #match #never

I will go through these style phases. I think it's confusing in some ways. People like bands to be really consistent. ↗

— Mary Timony

#confusing #consistent #go #i #i think

Mankind's problems can no longer be solved by national governments. What is needed is world government. ↗

— Jan Tinbergen

#governments #longer #mankind #national #needed

You have no choice as a professional chef: you have to repeat, repeat, repeat, repeat until it becomes part of yourself. I certainly don't cook the same way I did 40 years ago, but the technique remains. And that's what the student needs to learn: the technique. ↗

— Jacques Pepin

#becomes #certainly #chef #choice #cook

For everyday, we like Beaujolais, Grenache or Syrah, and we like a lot of it! It's a family tradition: We would never consider having a meal without wine. ↗

— Jacques Pepin

#everyday #family #family tradition #having #like

I taped my first series for PBS in 1982 at WJCT-TV in Jacksonville, Florida. The show, called 'Everyday Cooking with Jacques Pepin,' was about saving time and money in the kitchen - and it was a celebration of simple and unpretentious food. ↗

— Jacques Pepin

#called #celebration #cooking #everyday #first