Ryan Trecartin Quotes
Am I over existing or am I over existing? That's my inside joke.
Ryan Trecartin
Quotes to Explore
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I was born in the city's general hospital on November 15, 1930, and we lived at 31 Amherst Avenue in the western suburbs. It was a magical place. There were receptions at the French Club, race meetings at the Shanghai Racecourse, and various patriotic gatherings at the British Embassy on the Bund, the city's glamorous waterfront area.
J. G. Ballard
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The best thing is to look natural, but it takes makeup to look natural.
Calvin Klein
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Only a fool does not fear actors, but you can't beat them, and if you can't beat them, join them, as they say. As I've got older I've become very interested in that part of the work.
Lars von Trier
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I'm pro-death penalty, but what I have not seen is anybody that would mock someone on death row.
Gary Bauer
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If you behave normally, people treat you normally. It's only when you act as if you're someone special that they feel obliged to stand on ceremony.
Victoria Wood
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I know of no single formula for success. But over the years I have observed that some attributes of leadership are universal and are often about finding ways of encouraging people to combine their efforts, their talents, their insights, their enthusiasm and their inspiration to work together.
Queen Elizabeth II
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The one thing I think I've noticed about shows that are supposed to be funny on television is that they've sort of become routinized, so there's an awful lot of mannerisms and joke lines that are sort of there to trigger laughter, rather than give actors a chance to play a moment.
Alan Alda
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I think young writers should get other degrees first, social sciences, arts degrees or even business degrees. What you learn is research skills, a necessity because a lot of writing is about trying to find information.
Irvine Welsh
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To the chefs who pioneered the nouvelle cuisine in France, the ancienne cuisine they were rebelling against looked timeless, primordial, old as the hills. But the cookbook record proves that the haute cuisine codified early in this century by Escoffier barely goes back to Napoleon's time. Before that, French food is not recognizable as French to modern eyes. Europe's menu before 1700 was completely different from its menu after 1800, when national cuisines arose along with modern nations and national cultures.
Raymond Sokolov
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Am I over existing or am I over existing? That's my inside joke.
Ryan Trecartin
