Quotes of All Topics . Occasions . Authors
I couldn't get that same feeling during the day, with my hands in dirty dish water and the hard sun showing up the dirtiness on the roof tops. And after a time, even at night, the feeling of God didn't last.
We have got too many kids around the house to have a romantic meal at home. But Danielle is a fantastic cook. She does a brilliant lasagne, great roasts and a great chilli dish. She knows the way to my heart.
Of all the meals that represented British culture, perhaps none captured the imagination more than the Christmas pudding. It was the Victorians who firmly fixed the traditional plum pudding as a festive dish.
I will say one of my favorite Russian side dishes is beet salad. It is dehydrated beets chopped very finely with nuts. It is a great side dish. I would like to try to make this when I get home. The nuts make it!
When I cook for my family on Christmas, I make feijoada, a South American dish of roasted and smoked meats like ham, pork, beef, lamb, and bacon - all served with black beans and rice. It's festive but different.
It's stylish to have people over. But unstylish to make them bring food. It's so tacky, making everybody appear at the door with a dish. Better to order in, use a caterer or bring prepared food into your kitchen.
I have found ways to kill this ever-present feeling of loneliness. I try a new dish and experiment with food, I'll clean my cupboard, do the little things in the house, and I keep myself busy. I find things to do.
Leadership is diving for a loose ball, getting the crowd involved, getting other players involved. It's being able to take it as well as dish it out. That's the only way you're going to get respect from the players.
Every other piece of industrial design is a pot or a dish or something insignificant. But when you have a chair, it's like a sculpture of a person: it's alive. It's big. You can't miss it. It's a 'look at me!' item.
I won't eat past when I'm full. I think that's the problem some people have, they like a dish so much that they'll eat until it's completely gone and feel sick after. Me, if I feel full, ready, comfortable, I'll stop.
Being a food show and being me, I always kicked it up a notch, which means I would always elevate the spice level or the complexity of a particular dish. So, it was always like we're going to kick this up a little bit.
Indian food beats everything else, in my book. The kinds of cuisine our country offers is just amazing. Every single dish has a variation depending on what region you go to, and that excites me the most about Indian food.
One of the smartest things you can do on 'Chopped' is to take one of those ingredients and make a pickle out of it, because almost every dish benefits from that. I'm feeling like those intuitions are becoming more natural.
In an Indian kitchen, the focus is on getting the job or dish done right in whatever way possible; however, in a French kitchen there's a clear hierarchy, and a chef has to know where their skills are and not go beyond them.
I only eat meat if I go to a nice restaurant and there is an exceptional dish, or if I'm at somebody's home for a dinner, I'll eat whatever is in front of me. Otherwise, I don't eat anything that walks around and has a face.
I sold Blockbuster because I saw what was coming: the satellite dish, technology that would make the business obsolete in a few years. Why would people go to a store for a video and then have to return it when they had a dish?
Gravy is the simplest, tastiest, most memory-laden dish I know how to make: a little flour, salt and pepper, crispy bits of whatever meat anchored the meal, a couple of cups of water or milk and slow stirring to break up lumps.
Some years ago, I was fortunate enough to land a reporting job at 'The Washington Post,' which pretty much put me in a state of constant awe. Bob Woodward would dish up ice cream sundaes for anyone stuck working on the weekend.
Macaroni and cheese was my mother's special dish. She'd also make jambalaya and dirty rice and bake a ham that would be incredible. And greens. But if you were looking for vegetables and healthy things, there weren't a lot of those.
I love finding ways to bridge the gap between my heritage and my new farming community. An ingredient such as za'atar might be foreign, but throwing it into something familiar - a hot dish or an eggbake - makes it more approachable.
The idea behind a dish - the delight and the surprise - makes a difference. Great literature surprises and delights, and provokes us. It isn't just 'Here's the facts - boy meets girl, boy loses girl, boy gets girl.' It's how you tell it.
My grandmother used to make the most incredible chicken divan, and my mom has carried out that tradition. It's my comfort food. It's amazing how you can almost taste the memories with a dish like that! And the more leftovers, the better.
There is a dessert dish in Austria called Kaiserschmarrn - it's kind of like a sweet raisin pancake with eggs and sugar. It's definitely not something I can eat often, but if I've done well at a race, sometimes that's my celebration treat!
We go to Italy every winter, and my husband's mother has a bingo party on Christmas. Every woman brings a dish: lentils, cavolo nero, tons of beans, polenta, every type of cheese, bruschetta, fresh vegetables, and local olive oil and wine.
I'm the only one in my family who doesn't cook, but I can do a Swiss dish called frittatensuppe. You make a thin omelet from eggs, flour and parsley, then roll and cut it in the shape of tagliatelle and add broth. It's a tradition we adopted.
It is instilled in thousands of American males from an early age that one of their requirements is to be able to both dish out and take a lot of pain. They are taught the rules of this road in gyms, rings, backyards and fields all over America.
Very few societies on Earth developed science as we know it today. On the other hand, the number is not zero - the Greeks, the Chinese, and the Maya did, among others. Once invented, science proved so useful that it spread like mold on a petri dish.
When I look at someone's face, there's something in my brain that just clicks - that breaks down their face into the elements that go into a caricature. It might be like the way a chef tastes a dish and can break down into elements what went into it.
So much of our lives are defined by habit or what the guy next to us is doing, never wondering and knowing who and what we support with our actions, from the detergent Mom always used, to my favorite dish I make... A lot of my life is unexamined habit.
I don't think there was ever a dish that changed my life. I certainly remember a constant series of things that I had for the first time and thought, 'Where has this been all my life?' One was brie. I mean, oh my God! One was my first soft-shell crabs.
I think it's an actor's responsibility to change every time. Not only for himself and the people he's working with, but for the audience. If you just go out and deliver the same dish every time... it's meat loaf again... you'd get bored. I'd get bored.
You cut up a piece of fruit, peel it, put it on a dish, and top it with something fun, and it feels like a real snack, instead of just walking down the street while peeling an orange and eating it: you're not actually taking a minute to enjoy that snack.
I found great rewards in cooking a dish and feeding it to someone. It was a means of communicating. I was giving part of my talent or my gift and sharing it with somebody, making somebody happy. And it gave a lot back to me, and I wanted to do more and more.
Most cooks try to learn by making dishes. Doesn't mean you can cook. It means you can make that dish. When you can cook is when you can go to a farmers market, buy a bunch of stuff, then go home and make something without looking at a recipe. Now you're cooking.
I eat everything, that's a problem. I don't have discipline. My favorite dish is the Caribbean. Meat, rice, lots of grains. But I do like to do exercises. Lately, I've been having capoeira classes and lots of cardiovascular exercises, such as jogging and cycling.
In any restaurant, my eyes alight first, as if by an atavistic pull, on the meat dishes on the menu. In any dinner party I throw, I think of the non-vegetarian dish as central. I view this as a combination of weakness, greed and moral failure. Someone please help.
I tape every game I can get my hands on. Every game that's on TV, I tape it. My daughter, Terry Hill, lives in Eureka, and she has a satellite dish, so she tapes what I can't get. I try to keep up with what everybody is doing, so if the phone rings, I'll be ready.
As a card-carrying space nerd and NASA's chief scientist, I love space movies, from 'Star Trek' to 'Star Wars' to my all-time favorite - 'The Dish', an Australian comedy that celebrates that first moment when Neil Armstrong stepped down onto the surface of our moon.
The old men running the industry just have not got a clue. They've got to come to terms with the fact that Britain is no longer a totally white place where people ride horses, wear long frocks and drink tea. The national dish is no longer fish and chips; it's curry.
Teachers are not supposed to be repositories of information which they dish out. That is from an age when there were no other repositories of information, other than books or teachers, neither of which were portable. A lot of my big task is retraining these teachers.
One of the Sunday newspapers asked me to make my favorite dish, and they photographed me holding it in the kitchen. It was roasted salmon with roasted vegetables. That's not cooking; that's putting things in a pan. It looked quite nice, but I'm not saying it was good.
One of my favorite times of year is around Christmas when my entire family gets together and we make tamales together. It's a full two-day event, and we create an assembly line. It's awesome because everyone has his or her own part in making the dish. It's so much fun.
A typical week of training leading up to a major championship is like the sprinkling of parsley at the end of a dish. It's just the final little touches, that last little bit of strength or fitness, but mostly you are ready and are just maintaining and staying healthy.
If you have pendulum clocks on the wall and start them all at different times, after a while the pendulums will all swing in synchronicity. The same thing happens with heart cells in a Petri dish: They start beating in rhythm even when they're not touching one another.
But understanding the complexities of the ramen menu is an equally tricky feat for a foreigner. Both regional and stylistic variations apply to each menu. Add to that the spin that each particular ramen chef puts on his dish, and you rarely know what you are going to get.
I think Los Angeles is often portrayed as kind of a petri dish, where bad decisions start and then spread to the rest of the world. I don't see it that way. I feel Los Angeles is a place of almost primal struggle and survival. It's not a city that embraces its inhabitants.
We used to have prawn tempura: that was my mother's favourite dish. But she had to go out to work instead of my father, so she couldn't find the time to cook nice meals. So we ate more modern food: a lot of frozen and instant food. But I never complained about it to my mother.
We were in Philadelphia when Manager Pat shifted me from third to short, and right off the bat, I knew I had found my dish. Footwork was more a part of the new position than it had been at third. I suddenly felt I had sprouted wings. A world of new possibilities opened for me.
I've always thought that a Saturday morning at home should be education time. I mean fun education, for example learning to cook a dish or reading about something new. So I put on documentaries, get a bunch of magazines and newspapers and use the morning to make myself better.
By attracting attention to yourself, you distract people from the movie. Ideally, you like a movie to speak for itself. You don't describe a song before you sing it or tell about a painting before you show it. You don't reveal the recipe before you serve the dish. You taste it.