Quotes of All Topics . Occasions . Authors
Even if you're a seasoned professional multi-tasker, your body, mind, emotional life, and growth potential can get a blow from over-committing. Take a look at what's on your plate if you're swamped, and you can surely find some space for yourself even when you feel trapped.
It's nice when you happen into a vegetarian restaurant, but really, you can find veggie food everywhere. Pastas, salads, a vegetable plate - I actually like ordering vegetarian in a meaty place because it gives them a jolt to come up with something and recognize the demand.
The fellows that I played with encouraged me to bunt and beat the ball out. I was anxious to make good and did as I was told. When I came to Brooklyn, I adopted an altogether different style of hitting. I stood flat-footed at the plate and slugged. That was my natural style.
I love taking the salads I get from those crazy organic delivery places and putting them on a plate and then roasting my own lamb to put on top. I balance it well. And listen, if I'm not eating Waffle House and Taco Bell and Jack in the Box, anything will make me lose weight.
That's one of the great oddities of baseball: Success is relative. A hitter who fails 70 percent of the time at the plate is a potential member of the National Baseball Hall of Fame, and many World Championship teams lose more than 70 games during their title-winning seasons.
The experience of both acting and producing has been wonderful. It certainly has created a full plate. But it is very exciting and rewarding to have creative input on the show. 'Reed' is about love and family and for me, playing a hand in shaping it has been deeply gratifying.
My dream was to go to Nashville. I had my sights set on my dream. I used to have an '89 Toyota Ford truck. On the front of the truck, I had this license plate with cowboy boots and a guitar that I had airbrushed at Wal-Mart. It said 'Chasin' A Dream.' That was kind of my motto.
Whenever I am in Paris, all I want to do is inhale a big plate of cheese. And in New York, my favourite thing is a toasted bagel with cream cheese. Not only do I not avoid carbs, I more or less have them in every meal. When I start denying myself foods, that's when I crave them.
Food is one part of the experience. And it has to be somewhere between 50 to 60 percent of the dining experience. But the rest counts as well: The mood, the atmosphere, the music, the feeling, the design, the harmony between what you have on the plate and what surrounds the plate.
It makes no difference to me what kind of bat I have. For instance, I often grab the first bat I come across when I go up to the plate. Muggsy McGraw uses a light stick and Jake Stenzel uses a heavy one, but I'm liable to take any one of the miscellaneous lot that falls in my way.
Like every other car guy, I've watched 'The Fast and the Furious,' and I want to go out and race and drift and all the crazy stuff. Another one of my favorites is 'Cobra.' That's where I got my love for the Merc, where he had the one that had the license plate that said 'AWSOM 50.'
With a strong foundation in scripted programming firmly established by 'Army Wives' and 'Drop Dead Diva,' Lifetime is aggressively expanding its drama series development plate with powerful programs from creative auspices who have strong pedigrees in producing stand-out programming.
As a soccer player, I wanted an FA Cup winner's medal. As an actor you want an Oscar. As a chef it's three-Michelin's stars, there's no greater than that. So pushing yourself to the extreme creates a lot of pressure and a lot of excitement, and more importantly, it shows on the plate.
In my bachelor days, I had a small upright piano in my kitchen. It cost £10 from eBay plus £70 delivery. It was because I'd seen an old photo of Tom Waits - with dirty dishes, empty bottles, a hot plate, a coffee machine and a piano strewn with lyric sheets - and fallen in love with it.
To be five years old is to be surprised by life. I'm amused by my children's awe at quotidian things - a toy helicopter, a bubble bath, the visible tentacles on a plate of calamari. And I'm envious of their ability to attain something I often can't: a state of transcendence induced by art.
There's only one way to become a hitter. Go up to the plate and get mad. Get mad at yourself and mad at the pitcher.
I love it when a few simple ingredients come together on a plate, and I think, 'Wow, that's a dish.'
Certain guys, they can see a guy do a certain thing with their glove and know what pitch is coming. I couldn't do that. But I can get on first base and I can tell you by his move if that pitcher is going to first base or home plate every time.
The phrase 'blue plate special' has always been one of the homiest, coziest, most sweetly nostalgic phrases in the English language for me.
I don't know what my record's going to be. I can't dictate it. I mean, obviously I have to pitch well, but it also takes the guys at the plate to show up as well.
Fix your eye on the ball from the moment the pitcher holds it in his glove. Follow it as he throws to the plate and stay with it until the play is completed. Action takes place only where the ball goes.
As we all know, Cooperstown is the home of baseball. One of the many duties of the home plate umpire is to make sure that the runner touches home. Well, if you're a true baseball fan, you need to visit Cooperstown. This is home.
I eat a crazy amount of vegetables. I always look at my plate and make 70 percent of it vegetables and leave the rest for whatever else I'm eating.
I think cookies are sort of the unsung sweet, you know? They're incredibly popular. But everybody thinks of cakes and pies and fancier desserts before they think cookies. A plate of cookies is a great way to end dinner and really nice to share at the holidays.
Part of that problem is women don't run. We don't run for office. It's not that people are overwhelmingly voting against us. We just don't step up to the plate. So we have to do a better job of recruiting women and getting women to step up.
One of the biggest problems with young chefs is too much addition to the plate. You put cilantro and then tarragon and then olive oil and then walnut oil or whatever. It's too much.
The guy comes up to the plate, there's always a chance where he can get a grand slam and everybody forgets about all the times he missed.
Cooking is just a vehicle to express yourself, like painting and acting... The reason why we're cooking is not because we want to put something on the plate. It's so much more complex than that.
Altuve is just so good at that. He can decide halfway to the plate where he's going to place the ball. I've never seen that kind of talent before in my life, and I don't know if I'll ever see it again.
I have been following a vegan diet now since the 1980s, and find it not only healthier, but also much more attractive than the chunks of meat that were on my plate as a child.
As a kid, you put yourself in those positions. Bases loaded, two outs, you're at the plate. That's kind of the way I envision it as a kid playing whiffle ball or whatever the case was.
A chef and a restaurateur are different jobs: One is about pleasing people with what's on the plate; the other is about understanding the market. I'm a chef, but I think I'm a savvy businessperson, too.
Mountains aren't eternal: even the most imposing massifs are smoothed away by weathering in a few hundred million years or less. Plate tectonics makes new ones, and without it, our future would be flat.
I'll get in that habit of throwing the ball over the plate too much. You want to keep it going, get those guys back into the dugout. But it's not a good thing when you're over more than a third of the plate.
When I eat, I have to chop up everything on the plate and stir it all together. It devastates my mom. Everyone at the table is like, 'That looks like cat vomit.' And I stir my Coke with a spoon until it's flat.
A chunk of seared albacore tuna, salted and peppered, then seared rare in a little oil in a hot skillet for just a minute or so per side, is the perfect addition to a savory plate of fried rice. Just slice the tuna across the grain and fan those mild, meaty slices over the top of the rice.
As an athlete, you're brought up with that mentality that you finish everything you start. If you're going to start a meal, you're going to finish it until the plate is clean. I had to change that mentality to one of where, 'I eat until I'm full and leave the rest.'
Whenever we create dishes, we work very carefully and ask ourselves, 'Is there anything on the dish that really doesn't make the dish better?' Then we eliminate that. We try to stay very focused on really showcasing everything on the plate so nothing gets lost.
A lot of hitters stay away from the plate, some are close up, some are forward, some are back. The thing about hitting is this: You have to know the strike zone. That's the most important thing. Hit strikes and put the bat on the ball.
As African-Americans, people of that generation felt pretty much if they were going to see changes in the world, they had to make sacrifices and step up to the plate. I'm very proud that my parents happened to be people who did. They were not privileged to have a formal education.
Make sure that when you look at your plate, it's a beautiful blank canvas to start with, and you want lots of color on there. You want to make sure you have whole grains and protein. It should not be beige in color; it should be green and bright red, and orange and yellow.
If you think about it, composed salads are like nachos (I'll explain). When you're eating a plate of nachos, it's always a bummer when you get to those naked, topping-less chips on the bottom of the pile. It's the same with salads. No one wants to find a naked leaf on the end of their fork.
The overall thinking of the shortstop covers the overall context of the ballgame. You have to know the count they'll hit-and-run on. You're thinking of the speed, not only of the runner at first base, but the runner at the plate. You have to know how fast the pitcher is on a particular day.
The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality and, more importantly, delivering on the plate. So you need to be strong. Physically fit. So my chefs get weighed every time they come into the kitchen.
I just umpire. That's what I've done. That's all I can do. I'm one of the fortunate ones on God's earth. I found what God meant for me to do. People ask if I like working home plate best. I just want to be between the white lines. That's where I belong, and I wouldn't have it any other way.
You're thinking about a dish, you're thinking about an ingredient, and in many ways, you end up becoming a naked chef in front of the customer, because what you put on the plate is you. It's who you are and where you've been.
I trust how much my ball moves. I can throw it at you or this far off the plate and have it end up on the black. That's where I kind of went to the next level. I knew what all my pitches were doing. Even in '14, I didn't have that ability.
I think, when I was younger, I was cooking to impress. Sometimes the dish would have 15 things on the plate. That's cooking only for yourself. As you get more mature, you take all the superfluous things away, and you get the essential flavor. Now I cook for people, not for myself.
Plate tectonics is not all havoc and destruction. The slow movement of continents and ocean floors recycles carbon dioxide dissolved in the oceans back into the atmosphere. Without this slow speed carbon cycle, Earth's temperatures would cool dozens of degrees below your comfort zone.
I consciously memorized the speed at which every pitcher in the league threw his fastball, curve, and slider. Then, I'd pick up the speed of the ball in the first 30 feet of its flight and knew how it would move once it has crossed the plate.