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My mother doesn't cook; my grandmother didn't cook. Her kids were raised by servants. They would joke about Sunday night dinner. It was the only night she would cook, and apparently it was just horrendous, like scrambled eggs and Campbell's soup.
Every morning when I woke up, my mother was already in the kitchen making breakfast. It was always the same: steamed rice, pickled vegetables, grilled fish and miso soup. Each day there was something different in the soup such as tofu or potatoes.
Whenever I've done a sketch in which I'm asked to play a mom, my brain goes to Minnesota. It makes the character seem matronly, warm, the kind of person that takes care of you and brings you Campbell's soup when you're sick. It's a great shortcut.
One of my favorite ways to use cilantro is in a beautiful clear soup with monkfish and lime. It's a great dish for cooler weather, especially because monkfish is very good in fall and winter. Also, I like the meatiness and rich texture of monkfish.
When I was a little girl, if I didn't eat my soup, my mother would say, 'You have to think of all the Chinese children who have nothing to eat.' But now, for my children, Chinese people make everything, and for my grandchildren, they buy everything.
I started working at a soup kitchen in skid row of Los Angeles when I was 13 years old, and the first day, I felt really scared. I was young, and it was rough and raw down there, and though I was with a great volunteer group, I just felt overwhelmed.
The first time I saw a fingerbowl was at the home of my benefactress. [...] The water had a few cherry blossoms in it, and I thought it must be some clear sort of Japanese after-dinner soup and ate every bit of it, including the crisp little blossoms.
Golf isn't just about hitting a lot of drivers. I grew up playing on my front lawn, chipping and putting into soup cans, out of the ivy and over rose bushes and hedges - the little Alcott Golf and Country Club. I just loved having a wedge in my hands.
Dashi remains unfamiliar to most French and American cooks, who tend to reach for a bouillon cube to do many of the same things. But dashi is worth preparing and using the way the Japanese do: for poaching fish, as a soup base, and in simmered dishes.
My favorite way to cook is to look in my cabinets and see what I have. That's the most fun. 'I don't have tomatoes, but I have this chili-garlic sauce from the Asian grocery store. Let's throw that in there and see how it affects my beef barley soup!'
My most visceral childhood memory is getting home from hockey. Much of our family time revolved around hockey, and it rains a lot in Perth, and we'd get home tired and wet in our tracksuits, and the smell I'd hold in my nose is of mother's vegetable soup.
The sign said 'The Green Turtle, Chelonia myadas, is the source of turtle soup....' I am the source of William G. soup if it comes to that. Everyone is the source of his or her kind of soup. In a town as big as London, that's a lot of soup walking around.
I understand that in some families both parents have to work, so the kids are home alone eating more processed foods. But if the kids know how to make oatmeal or eggs in the morning or pasta or a lentil soup at night - we're giving them real survival tools.
It's high time for the art world to admit that the avant-garde is dead. It was killed by my hero, Andy Warhol, who incorporated into his art all the gaudy commercial imagery of capitalism (like Campbell's soup cans) that most artists had stubbornly scorned.
When I arrived at Campbell on January 8, 2001, the company had lost half its market value in the prior year. They had to cut costs to the point where they were literally taking the chicken out of chicken noodle soup and the product was no longer competitive.
Chipotles to me are a one-of-a-kind pepper because they're smoked jalapenos, so they're fiery and they're smoky. It's good to use chipotles in salsas or soups or condiments - that works really well. To me, they always really pick up anything you put them in.
Some great soups are filling and warm. So, at the four o'clock hour, when people are craving caffeine and a cookie, soup is a really great option because it fills you up and feels like a meal, so it can keep you going until dinner, but it's not hugely caloric.
I went down to the sewers in London and looked at a campaigning group in London called RATS, Rowers Against Thames Sewage, and I went to Sewage School and hung out with kids learning to make sewage soup and how to clean sewage. And it was great - really good fun.
The last time I ordered soup in a restaurant was - well, let me see - possibly never. That's because in my mind, soup is something to be made and eaten at home, ideally with a cuddly animal at your feet in front of a blazing fireplace while the wind whips outside.
Truth is the silliest thing under the sun. Try to get a living by the Truth and go to the Soup Societies. Heavens! Let any clergyman try to preach the Truth from its very stronghold, the pulpit, and they would ride him out of his church on his own pulpit bannister.
There is a triple layer of jargon when writing about climate change. You have the scientists, who are very cautious now because of the amount of climate denial. Then you have the U.N. jargon - I had to carry around a glossary of terms. It was like an alphabet soup.
The night of Floyd Mayweather vs Manny Pacquiao. I woke up that morning with a very, very bad case of laryngitis and couldn't speak at all. I had no voice. And I was able, just by having chicken soup and barley and salt water, to have just enough for that one fight.
When I realized I wanted to do more writing and less traveling around the world teaching live seminars, I decided to write the first 'Chicken Soup for the Soul(R)' book. I knew I wanted to have 100 stories in the book, so I wrote or edited two stories a week for a year.
I think running a business, doing what I've done for the last - since 1996, has taught me so many things because I started from just an idea and then had to figure out how to make it, market it, every single thing from soup to nuts on how to get a product done and out there.
It is emphatically the case that life could not arise spontaneously in a primeval soup of any kind.... Furthermore, no geological evidence indicates an organic soup ever existed on this planet. We may therefore with fairness call this scenario the myth of the pre-biotic soup.
Last, in restaurants you spend a lot of time dealing with people who are very unhappy. Soup has been spilled on their laps, they've waited 10 minutes to get their check so they can leave, and you learn how to listen, I think, in a much more proactive way than government does.
As a historian, I love every little detail, but whole long passages about wood paneling and journeys on horseback and every stop at every inn had to go out the window. I decided the history in the books should be like spice in a soup - a little went a long way. Like cilantro.
Well, I look at it like this: When you go to a restaurant, the less you know about what happens in the kitchen, the more you enjoy your meal. If the soup tastes good, everything's cool, and you don't necessarily want to know what's in it. The same thing holds true with movies.
But what was interesting about what the Who did is that we took things which were happening in the pop genre and represent them to people so that they see them in a new way. I think the best example is Andy Warhol's work, the image of Marilyn Monroe or the Campbell's soup can.
I'm always a big fan of a big pot of chicken soup. I like to make a big pot of that, and I keep it in my freezer so when I come off the road and I just want to sit in my pajamas on my couch and catch up on the DVR and dig into a nice big bowl of chicken soup. It feeds my soul.
There's great value to knitting or digging up your garden or chopping up vegetables for soup, because you're taking some time away from turning the pages, answering your emails, talking to people on the phone, and you're letting your brain process whatever is stuck up in there.
No one knows what the nongenetic causes of individuality are. Perhaps people are shaped by modifications of genes that take place after conception, or by haphazard fluctuations in the chemical soup in the womb or the wiring up of the brain or the expression of the genes themselves.
For many years now, my source for salvific chicken soup has been the Sanamluang Cafe on the corner of Hollywood Boulevard and Kingsley Drive: crystalline broth, flecks of fried garlic, and a moist, steamed bird nesting on thick rice noodles and bean sprouts has stanched many a misery.
There's times when I'll see a show, or something cooking on TV, and think, 'That can really be fun when it's working.' But it's a grind. I did that at NBC, it was five days a week. I was doing 'Talk Soup' and 'Later' at the same time. It's a hard job, more difficult than people realize.
I've cooked plenty of meals when I was sad, lonely, depressed, angry, bored, and/or under the weather. My primary aim in these circumstances is generally to cheer myself up, to fill my stomach with something warm so I can feel comforted and fed, usually just with a quick soup or an omelet.
I do not waste my time writing pot-boilers: the pot must be boiled, and even my pot au feu has some chunks of fresh meat in it. ...I have no time to boil myself down; and anyhow I could not do so and preserve all the necessary nutriment and the flavoring on which the digestibility depends.
My intention with The Soup was to hopefully follow in the footsteps of past hosts, like Greg Kinnear. The pedigree of that show was really good and if it could just get me into some of those audition rooms I've always wanted to get into that I could not get into, then I would be very happy.
The problem with State of the Union speeches is that they are, by their nature and design, alphabet soup. It's hard to know what a president really cares about when they run down a laundry list and check every issue box under the sun for fear they will offend some constituency if they don't.
I think that a new kind of replicator has recently emerged on this very planet. It is staring us in the face. It is still in its infancy, still drfiting clumsily about in its primeval soup, but already it is achieving evolutionary change at a rate which leaves the old gene panting far behind.
Soup is really easy to make: you can take basil, celery, acorn squash and boil them and then put them in the blender with sea salt. It's delicious and only takes about 15 minutes. You can make it the night before. It's kind of like making baby puree, and there are a ton of super easy recipes.
Bulgarians eat tarator every single day in summer. They think of it as salad although we'd call it a soup. You can make it as thick or thin as you like depending on how much water you add. It's very practical in summer because yogurt cools the body faster than water, but the water hydrates you.
If you're watching comedy movies, go back and check out the Marx Brothers in 'Duck Soup,' or Buster Keaton in 'The General,' or Laurel and Hardy or W.C. Fields or whatever - and see what pure talent really was, so that you can see where it came from, and then you can sort of gauge it from there.
I look at my annual budgets for everything and anything, and I look to see where I can save the most money on those items. Saving 30% to 50% buying in bulk - replenishable items from toothpaste to soup, or whatever I use a lot of - is the best guaranteed return on investment you can get anywhere.
The great irony was that, while I was being portrayed as a monster, I was in Khatmandu with my children, doing soup kitchens for Tibetan refugees, using all the money from my records to feed three hundred people a day, and working with monks connected to the Sammye Ling Buddhist centre in Scotland.
My grandmother on my father's side, a nightclub singer, was a Jewish refugee from Prussia who ended up in Jerusalem, where she met my grandfather - a British army officer. I remember as a child having bowls of chicken soup made by her. There were lots of interesting components, like feet and necks.
Actors are always afraid of ending up like overcooked old soup over time. What's risky is that you don't realize this has happened, and you just get thick and boring. Going abroad was like getting a new pot to cook everything again. I was a rookie, a new self. And they were asking me, 'Who are you?'
If you get into Scientology, you will go to auditing. It's like therapy except that there is an E-meter between you and your auditor. That's a device that actually measures your galvanic skin responses. It's two metal cans that you hold. They used to be Campbell's Soup cans with the label scraped off.
I have to say, I have to tell you that my kids had a most marvelous time having two moms. When my daughter was at university, she got flu. And both mums rushed to be with her. And we were both looking after her and making soup and tidying up. And one of her friends came in and went, 'Two mums? Not fair.'
I simply loathe the crude 1960s distinctions between commerce and art. For me, Warhol and pop obliterated all of those separations - that was the whole point of the Brillo Boxes and Campbell's Soup Cans. And believe it or not, in 2009, moronic journalists are still saying to me, 'Your work is so commercial.'
People seldom think of soup for summer, so they are unusual - an interesting, unusual touch for the first course or for dessert. I find cold soups very refreshing. I serve them in cups rather than in bowls, usually, and let people sip them. You don't really need a spoon for soups that are all one consistency.