Chuck Hughes Quotes
For me, if there's anything that would represent me and my style of cooking, it would be a seafood platter. Maybe a perfectly shucked oyster with a bit of lemon and cocktail sauce or mignonette sauce.
Quotes to Explore
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I've turned from an ordinary Australian housewife into a gigastar, icon, talk-show host, swami, spin doctor... and now I'm a style guru!
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A common mistake people make regarding dining rooms is to buy a matching set of table and chairs, which can be monotonous. I like to mix guest chairs in one style and head chairs in another for a more interesting, dynamic look.
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The records that I grew up listening to had feel, and the drummers that inspired me - like Stewart Copeland, Neil Peart, Phil Collins and Roger Taylor - all had their own voice and individual style.
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As a woman, my style defines my leadership. It's a gentler, more compassionate approach. I consult, I listen and I compromise where it's in the best interest of the citizens.
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I love Rihanna. I think her style just pushes a lot of boundaries. My tomboy side takes inspiration from her.
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We moved from the East coast to the town of Spokane, Washington, when I was about 13 years old, and I did not adapt very well to the, to the style of the place, and I spent most of my time in the public library.
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I started playing chess when I was five years old. I learned the moves from my mother, then worked with my father - and later trainers. My style became very technical. I sacrificed a lot of things. I was always hunting for the king, for the mate. I'd forget about my other pieces.
Garry Kasparov -
Despite what many Americans think, most Soviets do not yearn for capitalism or Western-style democracy.
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My biggest style inspirations come from the '90s. I'm really inspired by TLC, Janet Jackson, and designers like Jeremy Scott. I'm hugely inspired by Club Kids from New York back in the '90s. I'm inspired by the drag queen scene. Combat boots and the torn off jeans and a baggy shirt - I love that look.
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Every individual has his own style, his own way of presenting himself on and off the field.
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In the United States, there one feels free... Except from the Americans - but every pearl has its oyster.
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The fellows that I played with encouraged me to bunt and beat the ball out. I was anxious to make good and did as I was told. When I came to Brooklyn, I adopted an altogether different style of hitting. I stood flat-footed at the plate and slugged. That was my natural style.
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I went to Paris for a year in 1986 to study theatre; there was a lot of clowning around, buffoonery and fencing. It was then that my own style kind of blossomed.
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I brought a lot of my own pieces of clothes to the design room when I first met with the design team just so they could see what my style was like.
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I liked the more sophisticated urban style of blues like Ray Charles and B. B. King, Bobby Blue Bland, Lou Rawls; people like that with more of a tendency toward jazz.
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After watching films of Jim Brown, I noticed that he never ran out of bounds. He always ran North and South and that's what I turned my style into. I was a North and South runner.
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Ancient, woman-centered words and beliefs never, like, fall off the planet. Having long done taken on a life of their own, they - like womankind - evolve, and survive. Chameleon style.
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I don't deny my life-style is occasionally pretty wild.
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You get used to working with one choreographer. You kind of get stuck in that vein and you work your way out of it, picking up someone else's style, their flavor. It takes a bit of time.
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The only thing that's been a worse flop than the organization of non-violence has been the organization of violence.
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I feel like I have time to think when I'm in L.A. There's something about the spaciousness of it.
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A blog is neither a diary nor a journal. Many people think of blogging in relation to those two things, confessional or practical. It is neither but includes elements of both.
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I don't see much evidence of an equity bubble.
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For me, if there's anything that would represent me and my style of cooking, it would be a seafood platter. Maybe a perfectly shucked oyster with a bit of lemon and cocktail sauce or mignonette sauce.
