Beth Harbison Quotes
I could definitely rise to the challenge of re-inventing comfort food. Neufchatel and low-fat sour cream were my friends! Low-carb pasta with omega-3s and protein were the greatest inventions ever! I'd had luck using all of them. Granted, even though I couldn't resist a good fatty slice of prime rib every now and then, and Fromager d'Affinois bursting into cream in my mouth was like heaven for me- and certainly I had the curves to show for it- but even if I didn't follow a strict diet, I could certainly cook one!
Quotes to Explore
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I don't see that many movies lately that are actually about something, that are trying to challenge something about the way that people interact.
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When we meet real tragedy in life, we can react in two ways - either by losing hope and falling into self-destructive habits, or by using the challenge to find our inner strength. Thanks to the teachings of Buddha, I have been able to take this second way.
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Sharing food with another human being is an intimate act that should not be indulged in lightly.
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I try to get roles that challenge me in what I can do and who I think I can portray. For me, it's about creating characters with really fascinating stories, because that's what I like to watch on TV.
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Doing scripted acting is a challenge to me. I can't remember things too good, so remembering lines is a challenge to your boy.
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The methodologies and best practices used to develop software can be applied successfully to any challenge in life.
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I'm a very, very healthy eater. I eat lots of fish, lots of vegetables, lots of fruit. I don't eat junk food.
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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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I think I went to Italy initially for the art, architecture, food and history, but I stayed there because of the people in Cortona.
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I don't regret not going to college. Students learn up to the age of 21, then stop. I'll always be learning - the things that really matter in life. How to sign on, how to get free food, how to be streetwise.
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Only after Southwest Airlines became the most profitable airline in America did United and American challenge their long-held assumptions about how to compete. At worst, laggards follow the path of greatest familiarity. Challengers, on the other hand, follow the path of greatest opportunity, wherever it leads.
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'What do we know? What do we really know? He licks his dried cracked lips. We know this apodictic rock beneath our feet. That dogmatic sun above our heads. The world of dreams, the agony of love and the foreknowledge of death. That is all we know. And all we need to know? Challenge that statement. I challenge that statement. With what? I don't know.'
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They're simply following what was laid down in front and they play the same thing. So, there's no great challenge In being a classical drummer.
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Obviously, as an actor, when you re playing a real person, it is an extra challenge.
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We struggle with eating healthily, obesity, and access to good nutrition for everyone. But we have a great opportunity to get on the right side of this battle by beginning to think differently about the way that we eat and the way that we approach food.
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History is malleable. A new cache of diaries can shed new light, and archeological evidence can challenge our popular assumptions.
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I like eating food after it's gone off.
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That's really the challenge of this century, to develop spokespeople.
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If you go out to dinner with someone, you find out what they prefer in food. We ought to be able to have a conversation to find out what people prefer when it comes to sex.
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I went into raw vegan for a while, but I prefer cooked food, the way it smells, the way it feels going through your system.
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I don't think balance is something you get from someone else; it's something women have to find from within. For me, finding balance is still a work in progress.
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You have to create something from nothing.
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I could definitely rise to the challenge of re-inventing comfort food. Neufchatel and low-fat sour cream were my friends! Low-carb pasta with omega-3s and protein were the greatest inventions ever! I'd had luck using all of them. Granted, even though I couldn't resist a good fatty slice of prime rib every now and then, and Fromager d'Affinois bursting into cream in my mouth was like heaven for me- and certainly I had the curves to show for it- but even if I didn't follow a strict diet, I could certainly cook one!
