Quotes of All Topics . Occasions . Authors
Consistency is the paste jewel that only cheap men cherish.
My husband is a musician, and 'Paste' is one of his favorite places to be interviewed by.
Chermoula is a potent North African spice paste that is ideal for smearing on your favourite vegetables for roasting.
Students can't dream big when classrooms lack books, microscopes, and robotics kits - or even paper, pencils, and paste.
As most people know, I am a vampire, so I have no reflection. Every day, I paste a picture of someone else on the mirror.
If somebody is going to try to paste a person's view on epistemology to me, then give me Thomas Aquinas. Don't give me Ayn Rand.
I should tell you that many people think that authors just cut and paste from real life into books. It doesn't work quite that way.
You cannot just copy and paste Carlo Ancelotti. He's been coaching for 20 years now and I have never heard a player complaining about him.
We're not proud, we're not egotistical. If someone is doing something better than we are, let's copy and paste when we should and when we can.
The things that make Korean food delicious are garlic, ginger, soy sauce, sesame oil, chili powder, and chili paste. They make anything delicious.
That's my dream job, to be able to mail songs out to people who want to hear them. Paste my face on them and not travel all over the world trying to sell them.
It may not be possible to get rare roast beef but if you're willing to settle for well done, ask them to hold the sweetened library paste that passes for gravy.
The 'copy, paste' mentality of some investors and entrepreneurs - be careful of that. Do something that is unique to you, not because someone else's journey is mirroring it.
I hate fussing about in the kitchen when I have people over to supper, so I make a rich beef stew cooked in wine with carrots, sundried tomato paste and chopped chorizo sausage.
I love my journal as much as I love my phone. I find it to be a big part of my self-care to reflect on my day and write words that inspire me or paste business cards and pictures.
There's something really cool about taking oily coloured paste and pushing it around with these hairy sticks and making something that looks like you. That's the magic of painting.
After years of touring you experience music festivals that are mostly the same - where you copy and paste the same experience into a muddy field in California or a muddy field in England.
Even when I do really big pieces, I do them strips by strips - so you have to paste, you have to involve people. It's a whole process. And I like that. For me, that's where the artwork is.
You cannot have one bathroom. And it don't matter how much you love your wife and everything, 'cause you wind up with no room at all. You just get a little corner, and you've got a toothbrush and your paste and a shaving brush and a razor.
In my home office, I have two large, 30-inch computer monitors - a Mac and a PC. They share the same mouse and keyboard, so I can type or copy and paste between them. I'll typically do Web stuff on the Mac and e-mail and chat stuff on the PC.
I oftentimes say that I design my collections off my phone. I'm in a group chat with my team in Milan. I copy and paste. I draw. I look at trends. I don't really have an assistant. It's a modern way of working. I don't know if it's sustainable, but it's how I do it.
In my 'Big Dinners' cookbook, I recreated my mother's recipe for crab dip. The creamy dressing for this dip, made with mayonnaise, tomato paste, a touch of honey, sliced chives, lemon juice and zest, horseradish and Tabasco, is reminiscent of Thousand Island dressing.
The rules changed for art around 1989. We were all loosed upon the canon to clip and paste and borrow and update. Only thing is, unless you were in New York or in a cultural studies program, that new paradigm probably wasn't going to sink in until the Internet arrived.
I'm definitely trying to make songs that people can sing along to and remember. If you can recognize a chorus and leave with it in your head, it's usually a good sign. But then with the verses, I can get a little more free form. I don't really like to copy and paste things.
You have to push yourself when you're older because it's very easy to fall into the trap. You start to fall apart - you just have to do your best to paste yourself together. I think doing things and being active is very important. When your mind is busy, you don't hurt so much.
No matter how you cut them, paste them, rotate them, or distort them, lip syncing and air-guitar playing are fundamentally foolish activities, and anyone seen to be engaging in them with anything approaching a straight face is, by definition, taking herself or himself much too seriously.
Natto, Japanese ferment bean paste, will never cross my lips again. Spam Musubi, on the other hand, is something I love. I used to have a roommate of Vietnamese descent, and he would eat it all the time. It looked gross, but I finally had it - wrapped in seaweed and rice - it was terrific.
We'd never make Slack an email client, but it's good to support sending emails into it. There's quite a bit of formatting you can do. When I get an email from the outside world that I want to share with team, I cut and paste it into Slack. But really, I should be able to import that email as an object.
I would give anything if it went back to analog age. I mean, music was so real, and you had to sing everything on a record; you had to play everything on a record. There was no cut-and-paste - you couldn't get the chorus right one time and then paste it every other time; you really had to be good at what you did.
You don't want to become guilty of plagiarism by letting someone else's words get inadvertently mixed in with your own. If you do feel the need to paste in a block of research while you're writing, be sure to highlight the copied text in a different color so you can go back and remove or rewrite it entirely later.
For rave-worthy soups, skip the store-bought stock. You can extract a cleaner, stronger broth from a combination of water and several pantry ingredients. It's all about layering powerful flavor-enhancers that you probably already have on hand - bacon, tomato paste, herbs, peppercorns, a Parm rind, and, of course, kosher salt.
I was on the yearbook staff, so I would take out film cameras and Nikons and take photos around school and at sporting events and things like that. We had a darkroom as well. I just loved it. I also saved up for a video camera to video my friends and cut and paste the videos together and I gave them to all of my friends for graduation.
