Paula Poundstone Quotes
I can make things, but I don't cook them, exactly. Like salmon, I can stick that in a pan. Or the other day I made noodles, but they were hard. It never occurred to me to check them; I just stopped cooking them when I felt they were ready. Really, I'm too absentminded.
Quotes to Explore
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I was 25 years old when I arrived in D.C. It was just myself and two people who worked and helped me in the kitchen. I was only cooking for three people most of the time.
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Cooking for people is an enormously significant expression of generosity and soulfulness, and entertaining is a way to be both generous and creative. You're sharing your life with people. Of course, it's also an expression of your own need for approval and applause. Nothing wrong with that.
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This shared love of cooking and celebration has allowed me to create a strong bond with my family.
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Today's kitchen is all about a well-planned space that makes cooking a completely interactive experience among family and friends.
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Art is a mind-game that we do to make our lives easier. If it isn't for that, it becomes superfluous.
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I have this dream of what I ultimately want my life to be like, and it involves a lot of quaint activities like cooking and canoeing and camping and hiking.
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Unlike the stereotypical author, I've never had a job as a short-order cook, but I love cooking hot breakfasts for lots of people, juggling the eggs and the bacon and the tomatoes and the fried potatoes and so on.
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I write in freehand equivalents because measuring, to me, takes away from the creative process of cooking. Two turns of the pan with EVOO is about two tablespoons.
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I would love to go on 'MasterChef'. But while I really like cooking, I'm doubtful anyone would ever want to pay for what I'd cooked.
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Le Cirque at first was one of those general French restaurants in town, which were cooking more or less the same food. At Le Cirque, I wanted to do something different while respecting the foundation of the restaurant. I did that through the menu.
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My biggest challenge is cooking traditional French dishes, which usually require very specific techniques and methods. That's just not my style... I cook from the soul.
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Cooking is an art, but all art requires knowing something about the techniques and materials. Using modernist techniques, you get more control, and that allows you to be more artistic, not less!
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I watch cooking change the cook, just as it transforms the food.
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Sure, I could have lots of people who do the cooking, the driving, all that jazz - but I would be unhappy. I wouldn't want my children raised that way.
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I raised my sister. I was six when she was born. My mother had to make a living for herself and it was very hard, so I was looking after my sister, cooking and cleaning, and she had four jobs.
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As a woman, you spend so much time either cooking or getting ready to go somewhere. I like to have music when I'm doing either of these things.
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For a while, I was a flight attendant. I lived in New York, and I was a bartender. I took cooking classes, martial arts classes. I taught a foreign language. I went back to college and studied acting, which I love. I was doing stunt work as well.
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Whatever I'm doing, I'm in that moment and I'm doing it. The rest of the world's lost. If I'm cooking some food or making soup, I want it to be lovely. If not, what's the point of doing it?
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It is a pity to make a mystery out of what should most easily be understood. There is nothing occult about the thought that all things maybe made well or made ill. A work of art is a well-made thing - that is all. It may be a well-made statue of a well-made chair or a well-made book. Art is not a special sauce applied to ordinary cooking; it is the cooking itself that is good. Most simply and generally, Art may be thought of as "The Well Doing of What Needs Doing."
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I'm not reading reviews and critics. I don't care. I guess I'm still a little on my own planet.
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In a household tragedy, you are very much aware of being alone. It is something that is possible to grasp, and that is why it hurts so much. Because you are alone. I know a little about this.
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Oh, how I vainly wished to the bearded man in the sky that I was Neapolitan. Why? So I could bring in a fine Neapolitan pest control to help with Queensberry's problem before it gets out of hand.
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I can make things, but I don't cook them, exactly. Like salmon, I can stick that in a pan. Or the other day I made noodles, but they were hard. It never occurred to me to check them; I just stopped cooking them when I felt they were ready. Really, I'm too absentminded.
