Trisha Yearwood Quotes
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Sometimes, life just gets in the way, and you have to forgive yourself for putting on a few pounds.
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The first award I ever won was for Best New Artist from the ACMs, so they always will hold a special place in my heart.
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Divorce is so common and accepted in America that beating myself up over it may sound ridiculous. But I was raised to believe that divorce wasn't an option; to me, divorce equaled failure. I wasn't able to change that equation until I found myself in the right relationship.
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I was an A student and I liked creative writing.
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Of course, I want to sell records, and of course I want to get played on radio, but it has to be about making the record that I'm proud of.
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Nobody who cooks does it with full hair and makeup in front of a TV camera.
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It's cool when your husband starts to sing some old Merle Haggard song and I can pop in with a harmony and it doesn't sound too bad.
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I love cookbooks, and I have a ton. I have shelves of cookbooks.
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Every health expert tells you to eat breakfast. I had the mentality, 'I'll save those calories!' But then you are starving, and you overeat.
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Songs are like movies to me, and so you put yourself in the movie. You become a character in the movie.
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When people compliment my cooking, it's like somebody telling me that they like my music. And it's great to be known for something else.
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Music, from the time I was probably about five years old, was my obsession. I was going to say 'passion,' but I really was obsessed; I really didn't want to do anything else.
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Education was a given, only because of the way I was raised. Truth be told, I thought, at 15 years old, I should go and get a record deal and drop out of school, and my parents would have had none of that. I'm grateful now that my parents were pushing me in that way, because I wasn't mature enough on so many levels to do that.
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You have to focus hard on recording songs that you believe in.
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If you're doing this because you feel like you have a burning desire to do it, then you'll find a way to do it, no matter what. If you're doing this because you're thinking, 'Hey, this will be really cool. I'll be famous. I'll be on YouTube,' then you'll probably quit, because it's not easy to do for the long haul.
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And one of the reasons that I wrote the cook books was so that I could be at home more than being on the road.
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I never want to record something that I'm not proud of just because I think it might be a big hit. There's no positive about that because if you record a song you hate and it's a big hit, then you're singing a song every night that you hate. And if you record a song that you hate and it isn't a hit, then you sold out for no reason.
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I don't spend time wondering what might be next; I just focus on trying to savor every day.
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The best thing that I bring in my live show is that it's not scripted. It's more of a conversation with my audience. And that's what people like about the show - it's very real. There are mistakes and laughter.
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What I've learned, traveling the country and doing book signings, Mama's biscuits - you know, somebody in Montana's got their version of Mama's biscuits, somebody in California's got their version - so it made me realize that we're not as regionalized as we think we are.
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My upbringing did not create a healthy affection for confrontation. I'd love it if everyone always got along, and nothing ever got tense.
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Standing behind a kitchen counter telling people about what ingredients to put in a pot didn't feel right.
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I think about food all the time, so making peace with eating is a daily battle for me. I won't say I've completely figured it out, but I will say that right now, I win that battle more days than I lose it, and I believe that's the key.
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I have adopted an 80/20 rule when it comes to my delicate relationship with food: 80 percent of the time, I make good choices; 20 percent of the time, I let myself splurge a little.