John Oliver Quotes
Sometimes it's good to remember how bad food can be, so you can enjoy the concept of flavour to the fullest.John Oliver
Quotes to Explore
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My greatest regret is selling my company.
Vidal Sassoon -
No one rises so high as he who knows not whither he is going.
Oliver Cromwell -
I kind of went into soap opera with 'General Hospital' in the '80s. It's like theater because every day it's a new script, which really doesn't have a beginning, middle or end like a play or a movie script. So you have to be on your toes and bring it every day. And you have to be spontaneous, which is really how I like to work.
Jack Wagner -
I've sort of been an anthropologist of modern America, in a non-academic way. Whether it's Marines or Tupperware salesladies, high end audiophiles or bike couriers, I'm fascinated by the hallmarks of the American tribe.
Hampton Sides -
There is no better high than discovery.
E. O. Wilson -
It has an air about it of having strolled in from the street with a few tricks up its sleeve, and if everybody would relax, please, it would do its best to pass the time whimsically.
Walter Kerr
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I loved 'Dirty Sexy Money.' That didn't have a long enough shelf life. I would've liked to explore that character and play with that cast longer. That was a lot of fun to shoot.
Zoe McLellan -
I hate how late we have our Olympic Trials, always have.
Natalie Coughlin -
At times, training at home is a distraction, so training in Big Bear was a really good change.
Canelo Alvarez -
I see many black males grasping for some thread of hope. There are so many destructive practices, glimpses into a psychic abyss. That must be very frightening.
Yusef Komunyakaa -
You don't have to find out what someone's mechanical abilities are. All those factors are already a known commodity. I've seen teams win championships and have their entire team quit the next day because they weren't happy.
Larry Dixon -
The challenge of a cathedral is very good for architectural inventiveness.
Oscar Niemeyer
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I played Woodstock in '69, and it really changed my life. Without a doubt, it was the single event that really changed the way I felt about music. Up to that point, I hadn't really thought of myself as more serious musician, and I didn't really have that much interest in pop music.
Edgar Winter -
Find your own style. Don't spend your savings trying to be someone else. You're not more important, smarter, or prettier because you wear a designer dress.
Salma Hayek -
Canadians are very well behaved, they don't throw their food.
Calvin Trillin -
You go to drama school, and the people you revere and admire are those who work on the London stage, and you hope that's a world that you'll be able to break into and do enough occasional television and small film work to eventually get to the point where you're paying the bills.
Taron Egerton -
Certainly, light fiction exists and encompasses mysteries or second-class romance novels, books that are read on the beach, whose only aim is to entertain. These books are not concerned with style or creativity - instead they are successful because they are repetitive and follow a template that readers enjoy.
Umberto Eco -
New York's definitely got my heart.
Caitriona Balfe
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No good work is ever done while the heart is hot and anxious and fretted.
Olive Schreiner -
My parents were funny. My brothers were funny. We just laughed and had a good time. Growing up, it breeds that. It breeds your funny. It breeds your creativity.
Kym Whitley -
I don't know what the next frontier is, but good comedy should put its toe into taboo waters. You have to transgress a little bit, and that area shifts with culture and with the year.
John Cho -
How a piece ends is very important to me. It's the last chance to leave an impression with the reader, the last shot at 'nailing' it. I love to write ending lines; usually, I know them first and write toward them, but if I knew how they came to me, I wouldn't tell.
S. E. Hinton -
Friends are the sunshine of life.
John Hay -
Sometimes it's good to remember how bad food can be, so you can enjoy the concept of flavour to the fullest.
John Oliver