Jacques Pepin Quotes
Just because I am a chef doesn't mean I don't rely on fast recipes. Indeed, we all have moments when, pressed for time, we'll use a can of tuna and a tomato for a first course. It's a question of choosing the right recipes for the rest of the menu.Jacques Pepin
Quotes to Explore
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I think 'North by Northwest' and 'Rope' and Rear Window' and 'Psycho' are on my list of favorite all time movies. I just think his kind of command as a director was almost unparalleled, and I feel like in certain ways the sort of character-based thriller owes more to Hitchcock than anyone.
Carlton Cuse -
I get offers all the time from film makers, but they are unknown quantities. I don't go there and do experiments.
Dan Aykroyd -
Every child needs to have for itself not only its loving parents and siblings and friends of its own age, but a grown-up friend.
P. L. Travers -
I was in a military family, so by the time I was 13 I'd lived in six different places.
Olivia Munn -
Anyone can wear any color. The question is about finding the right shade. There is a momentary trend to dark colors because when the financials are not that great, people go for black, navy and grey.
Ozwald Boateng -
We moved from the East coast to the town of Spokane, Washington, when I was about 13 years old, and I did not adapt very well to the, to the style of the place, and I spent most of my time in the public library.
Irwin Rose
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People often ask me why I don't take up more heroine-oriented roles. My question is, 'Where are these roles?' I really appreciate actresses who sign only films with meaty roles. However, there aren't too many of them. The industry is simply male-dominated.
Samantha Ruth Prabhu -
'Forrest Gump' is filled full of moments where your heart just cheers.
Sally Field -
Well I think money has been going into political campaigns for a very long time.
Carly Fiorina -
I don't think there's ever a right time to have kids. I'm actually pretty glad it's happened quite young.
Dan Stevens -
Down time is not the name of the game.
Usher -
The most important lesson of New Labour is this: Every time we made progress we did it by challenging the conventional wisdom.
Ed Miliband
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7 Mile is like an Ave. Back in the days it was poppin' in the summer time.
Obie Trice -
When I started Net-a-Porter, I knew nothing. And I was pregnant. Starting a new venture and being pregnant for the first time are pretty similar in many ways. If you knew what was going to happen to you, you wouldn't venture down that road.
Natalie Massenet -
There is something enormously compelling about Fran Cutler. She is a thrilling bundle of energy and enthusiasm.
Kate Reardon -
Slater's a big star and he's been in the business a long time. He's always in a good mood and easygoing but he takes his character very seriously.
Uwe Boll -
Every young man or woman should weigh the matter well before concluding that a college education is out of the question.
Orison Swett Marden -
On a very personal level, I have fond memories of spending a lot of time in the Library of Congress working on my collection of poems 'Native Guard.' I was there over a summer doing research in the archives and then writing in the reading room at the Jefferson building.
Natasha Trethewey
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I remember how much fun it was to pick out my lunchbox. My all-time favorite lunch box was from the movie 'Annie.' Also, I loved picking out school supplies! Trapper Keepers were my favorite.
Camille Guaty -
Yachts are job creators.
Lois Frankel -
My writers on 'Liv And Maddie' have started a running joke to try and sneak as many 'literally's into the script as they can to throw me.
Dove Cameron -
And I look at her sitting there and she looks across the river and we wait as the dawn fully arrives, each of us knowing. Each of us knowing the other.
Patrick Ness -
Talking about my deepest and darkest secrets to the world makes me feel better. It's cathartic.
Sam Smith -
Just because I am a chef doesn't mean I don't rely on fast recipes. Indeed, we all have moments when, pressed for time, we'll use a can of tuna and a tomato for a first course. It's a question of choosing the right recipes for the rest of the menu.
Jacques Pepin