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I'm yet to attack French cooking, you know, where it's intense, following recipes and stuff. I'm more of a 'make it up' kind of thing.
I mean no offence, but we know that the French league is not the same as the Spanish or English league, where there's more difficulty.
I like conventions. I like meeting and greeting. I'm perched on that edge where I'm getting more attention than I quite know what to do with, though.
Stylistically, in improv, I don't think you can have as many camera tricks; I think you're kind of shooting more like a documentary: you don't know where it's going, so you have to hang back a little more.
When I got associated with Australian Diamonds, I started to know more about it, things like certificate of assurance and that they are sourced from a trusted and iconic mine... If you are spending so much, you should know from where the diamond is coming.