Donald Hall Quotes
A fellowship to Oxford acquainted me with the depths of English cooking. By the twenty-first century, London's best restaurants are as good as Paris's, but not in the 1950s.
Donald Hall
Quotes to Explore
It's like that Simpsons joke - they're filming a cow in a movie and they go, 'OK, we'll tape a bunch of cats together to make a cow', and it's like, 'Why don't you just use a cow?'. For some reason that is novel - like, 'Oh, my guitar sounds like a piano and now if I can just get my piano to sound like my guitar'.
Ian Williams
Battles
It's so great to see a woman dressed in jeans and a lace-up boot with an extraordinary jacket. It's a moment where you do want to mix high and low, and it's not so much about a head-to-toe designer look.
Narciso Rodriguez
Nobody wants to see a half-finished Vine.
Maisie Williams
Long time ago, people would make the Bible, right? The guy said it, somebody wrote it down. And then if you wanted another copy of it, another human being wrote another one. It took a long, long time. Somebody created this thing called mimeograph paper and so you said, 'OK, we'll do it that way.' And so you could get three of them.
Ursula Burns
Phoebe Wolkind Ephron cracked wise like Dorothy Parker and looked like Katharine Hepburn.
Hallie Ephron
I really believe this team has a lot of potential - whether it's this year or in years to come, I don't know.
Brett Favre
I love involving actors at all levels - and they have to know that I want to hear their contributions, with dialogue, with story suggestions, with script changes, whatever.
Lasse Hallstrom
The more you focus on sex without love, and drugs and violence, lifestyle of intimidation and recycling, the less energy you spend on opening up the big tent.
Jesse Jackson
Towards the avoidance of a piece of verbal confusion: What is intended to be actively destroyed must first of all have been firmly grasped; what crumbles away crumbles away, but cannot be destroyed.
Franz Kafka
Once and for all, I did not use steroids or any other illegal substance.
Mark McGwire
A fellowship to Oxford acquainted me with the depths of English cooking. By the twenty-first century, London's best restaurants are as good as Paris's, but not in the 1950s.
Donald Hall
