“Simplicity is the ultimate sophistication.”

Leonardo da Vinci

“Serenity is not freedom from the storm, but peace amid the storm”

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But there is one mistake we nearly all make when first attempting French cookery. We all make it too complicated. A galaxy of seasonings, oceans of wine and cream, thick sauces and a mass of garnishes are alien to the whole spirit of French cookery. Does a Paris milliner put lace trimmings on a fur hat?
Well then, here is the advice of Escoffier, one of those extremely rare great chefs whose work, although the longest and most brilliant period of his career was spent was spent outside his own country, is as respected there as it is in England. And two of the most valuable words he ever wrote were these: Faites Simple

Elizabeth David, French Provincial Cooking, 1962

To those who simplify tango it will always reveal complexities.

What exactly do you do for an encore?

Pulp – This is hardcore

This is exactly what goes through my mind when I see dances by Wonderboy – “every flash move” type dancers. Why exactly are you putting yourself under so much pressure to come up with “move” after “move”? Contrast this with those dancers who keep things predominantly simple and then add in a flourish, a bit of flash, which reminds you why they are out there on the floor performing. (Fernando Galera & Vilma Vega would be an example)

How difficult it is to be simple.

Vincent van Gogh

The notes I handle no better than many pianists. But the pauses between the notes – ah, that is where the art resides!

-Artur Schnabel