Quotes of All Topics . Occasions . Authors
For those of you who tried, but didn't make it, Settle down it's never what you think. The summit doesn't differ from the deep, dark valley, And the valley doesn't differ from the kitchen sink.
Spinach and champagne. Going back to the kitchens at the old Waldorf. Dancing on the kitchen tables, wearing the chef's headgear. Finally, a crash and being escorted out by the house detectives.
I have a theory that kitchens, once they reach a certain level of complexity, attract new gadgets into their orbit, like planets. Only this can account for the fact that I own two melon ballers.
I love to travel and to be inspired by new things, so everything is always new. I've never done the same bathroom or the same kitchen a second time. It's challenging, and I like to be challenged.
While it is necessary to eat and therefore it is pleasantest to eat food that looks handsome and tastes good, on the other hand there are things I would far rather do than spend time in a kitchen.
You don't have to be a chef or even a particularly good cook to experience proper kitchen alchemy: the moment when ingredients combine to form something more delectable than the sum of their parts.
I often write into recipes techniques that I learned in the restaurant kitchen. There are ways of organizing your prep and so on that are immensely useful. Those are woven into all the recipes I do.
I'm really happy. Really! I think people honestly just want to see me as a mum and married and barefoot and pregnant in the kitchen. And I just want to say, 'Everybody, relax! It's going to happen.'
When you tell a story in the kitchen to a friend, it's full of mistakes and repetitions. It's good to avoid that in literature, but still, a story should feel like a conversation. It's not a lecture.
I really didn't have an interest in being in the kitchen until after I was married, when I was 18. It didn't take me long to realize that Mama was not going to show up at my house every day and cook.
No amount of preaching, exhortation, sympathy, benevolence, will render the condition of our working women what it should be, so long as the kitchen and needle are substantially their only resources.
I'm Puerto Rican! You can never take my rice, pork, and beans away. Plus, I love to cook. I'm one of those people who stay in the kitchen standing while everything is cooking, checking on everything.
A 'truth' detached and purified of pleasures of ordinary life is not worth a damn in my view. Every grand theory and noble sentiment ought to be first tested in the kitchen-and then in bed, of course.
In the Italian kitchen, ingredients are not treated as promising but untutored elements that need to be corrected through long and intricate manipulation and refined by the ultimate polish of a sauce.
The Golden Notebook for some reason surprised people but it was no more than you would hear women say in their kitchens every day in any country... I was really astounded that some people were shocked.
I want you to take a sleeve of Thin Mints and line them up on the edge of the kitchen counter and when I'm hungry I can just bend over and sweep a cookie into my mouth like I'm scoring a goal in hockey.
Kitchen is the place where we have our best and worst conversations. It's such a dying thing, people sitting around the table and enjoying dinner together in their home. My mission is to keep that alive.
The kitchen is where you put all the ingredients together. The kitchen is where you prepare the plan and put your recipe together. No matter what you do in life, you have to have a plan and put it together.
Nothing can be more shocking and horrid than one of our kitchens sprinkled with blood, and abounding with the cries of expiring victims or with the limbs of dead animals scattered or hung up here and there.
In life, one is entitled to a side dish of either coleslaw or potato salad, and the choice must be made in terror, with the knowledge that not only is our time on earth limited but most kitchens close at ten.
I do love improvisation, I love when I find an object in my studio or kitchen (look, a tea sample's tiny glass jar!) and instantly incorporate it in a project. It makes me feel creative on an every day basis.
You can have fantasies about having control over the world, but I know I can barely control my kitchen sink. That is the grace I'm given. Because when one can control things, one is limited to one's own vision.
I love lifestyle stuff, I love housewares. I'm really a homebody, honestly. Anything to do with my kitchen, or my house, I'm all about it. I'm working on a sauce line, so that's kind of exciting. I'm a saucier.
If you become a chef because you're obsessed by becoming a celebrity, getting my ass kicked and working my nuts off the way I did in France and getting pushed around those kitchens wasn't about becoming famous.
If you want a reliable tip, drive into a town, go to the nearest appliance store and seek out the dishwasher repair man. He spends a lot of time in restaurant kitchens and usually has strong opinions about them.
Our expertise is preparing foods in tough environments. We have a kitchen where we grill and roast and make smelly stuff happen, and then bring it to the site and warm it in a way that makes it taste just-cooked.
I looked up to find a slim blond figure standing in the doorway to the kitchen. For a frozen second, I looked at him and he looked at me, and then I screamed and threw my coffee, which hit him square in the groin.
My plans are not to open a restaurant, but what I would like to do is open a kitchen somewhere in D.C. proper and have a chef's table where people can come and taste my food without having to have a catered event.
To help producers serve larger institutional customers like schools and hospitals, USDA has helped fund new regional infrastructure like cold storage warehouses, commercial kitchens and local slaughter facilities.
It's amazing the relationships you forge in a kitchen. When you cooperate in an environment that's hot. Where there's a lot of knives. You're trusting your well-being with someone you've never before met or known.
Charlotte Rampling, when she was younger, looked exactly like my wife. That's one of the reasons that when I first saw my wife, my knees buckled. Based on her looks alone, she was already in my kitchen making eggs.
Working in kitchens with Mexicans you always listen to the Spanish channel and that's what I use. Whenever I cook I think of Spanish music, so I always have to listen to some sort of salsa. It gets your body going.
This kitchen is completely calm. Some of the old-fashioned chefs - they become kings in their kitchen, they've got to be called chef. But I don't care if someone calls me chef or Heston, it really doesn't bother me.
If you really want to define civilization it should be a culture that doesn't destroy its environment. If you burn down the kitchen one day and expect to eat the next, it is not even intelligent, let alone civilized.
The most used piece of kit in my kitchen is my saucepan. I use it every morning to cook my porridge in. The least used piece of equipment? I'd say a food mixer. I've never used it, I don't really know what they're for.
Adam Roberts is the affable and infectiously curious friend we all wish we had with us in the kitchen—the one who prods us with questions, entertains us with amusing tales, and makes us feel better when our cake flops.
Actually, it was only part of myself I wanted to kill: the part that wanted to kill herself, that dragged me into the suicide debate and made every window, kitchen implement, and subway station a rehearsal for tragedy.
Writing relies on very few things, my friend. All you need to write is your brain, a way to convey the story into existence (pen, computer, whatever), and a place in which to do it (office, kitchen table, lunar brothel).
In Goodfellas they have this one scene where the camera goes down some steps and walks through a kitchen into a restaurant and the critics were all over this as evidence of the genius of Scorsese and Scorsese is a genius.
Smoke.. makes a kitchen also oftentimes in the inward parts of men, soiling and infecting them, with an unctuous and oily kinde of Soote as hath been found in some great Tobacco takers, that after their death were opened.
I like to stand in my kitchen with the script on a counter that's about chest high. Usually I do something else at the same time - make a chicken or slice vegetables - and all day long I just read it over and over and over.
My grandmother was the greatest cook in the world. She could just go in there, the whole kitchen would look like a tornado hit it and then she'd come out with the best food. Then she'd sit at the table and she wouldn't eat!
The more New Yorkers like something, the more disgusted they are. "The kitchen was all Sub-Zero: I want to kill myself. The building has a playroom that makes you want to break your own jaw with a golf club. I can't take it.
Since I’ve been on my own, I’ve been eating a lot of popcorn, cereal, instant noodles, and snack bars. I have a hot plate in my bedroom, a microwave, and a small fridge. That’s the kind of kitchen I know how to get around in.
But we disposable women have to be realistic in this life, you know. Else we get itchy and discontented and start contemplating the kitchen knife and wondering whether it wouldn't look nicer between someone's shoulder-blades.
To cook is not just to prepare food for someone or to cook for yourself; it is to express your sincerity. So when you cook you should express yourself in your activity in the kitchen. You should allow yourself plenty of time.
If I had five million pounds I'd start a radio station because something needs to be done. It would be nice to turn on the radio and hear something that didn't make you feel like smashing up the kitchen and strangling the cat.
Each year-in the fields, commercial kitchens, markets, stores, and restaurants-millions of pounds of food go to waste... We need to find ways to get this food into the mouths of the hungry and not into the mouth of the dumpster.
Once I was looking through the kitchen window at dusk and I saw an old woman looking in. Suddenly the light changed and I realized that the old woman was myself. you see, it all happens on the outside; inside one doesn't change.
While it's true that you may lose your religion during the course of a lifetime, you never lose your salvation. Once you let Jesus in your kitchen, he just keeps on making peanut butter and banana sandwiches, and he never leaves.