Cooking Quotes
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My life at home gives me absolute joy. There are some days when, as soon as you've finished cooking breakfast and cleaning up the kitchen, it's time to start lunch, and by the time you've done that, you're doing dinner and thinking, 'There has to be a menu we can order from.'
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If you'd come to me in 2012, when the last presidential election was raging and we were cooking up ever more complicated ways to monetize Facebook data, and told me that Russian agents in the Kremlin's employ would be buying Facebook ads to subvert American democracy, I'd have asked where your tin-foil hat was.
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Onions and bacon cooking up just makes your kitchen smell so good. In fact, one day I'm going to come up with a room deodorizer that smells like bacon and onions. It's a fabulous smell.
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My two sisters were always cooking. I wanted to be in the police force, but I didn't get in because I just so happened to procrastinate a bit, and I hadn't gotten my application in at the right time.
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I'm not always optimistic. You wouldn't have all cylinders cooking if you were always like Mary Poppins.
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Everyone could use instructions on every aspect of cooking: pantry, storage, refrigeration, cooking, what to buy. Everyone that I come into contact with could use help.
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When I'm not at the keyboard, I'm generally reading, practicing tai chi or middle eastern dance, or cooking.
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My mother, grandmother and older sister all cooked, so it was hard to get into the kitchen. So I have no talent for cooking. I was always out in the garage with my dad. I have a tool belt. I'm a repair chick.
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I adore pigs, and I love eating them and cooking them, and I love using the whole animal.
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My parents both worked full time. I remember a lot of simple meals. Everything I know about cooking is self-schooled.
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Harriet: making an excuse Um... I'm looking for a copy of The Wheat-Free Guide to Creative Visualization in Co-dependent Past-Life Relationships.Mo: Huh. Jeez, I never heard of that one... Wonder if it's in spirituality or cooking.
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My interest in food really began with a month's cookery course in Frome, Somerset, after my A-levels. I left the course not an incredible cook, alas, but a real enthusiast. Food and cooking is at the core of entertaining, and my passion grew and grew.
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Taste as you go. When you taste the food throughout the cooking process you can make adjustments as you go.
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I think cooking has the same creative process as designing, where you have the ingredients, you have the alchemy part of it, and you have the satisfaction of seeing your creation become a reality.
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You have to balance, but you can be aggressive as a chef. It benefits the food. You have to be passionate. You can't be angry cooking.
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New York offers a bubble out of the literary life that is very useful. We have more time for the children, for the cooking.
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I'll come in from a long flight and go straight to the grocery store. I love cooking for my man.
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Time is what makes good stories. Much has been cooking for a long time, and at last finds an out in narration one day. That's a supreme joy. And why the characters keep showing up.
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It may be my rather puritanical upbringing at odds with my inborn laziness that makes me feel guilty at the end of the day, unless I am able to point at some achievement. But this need be no more impressive than cooking a meal or going for a long walk.
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Certainly, cooking for oneself reveals man at his weirdest.
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I'm fantastic at cooking up stories. In the kitchen, I can, at best, make tea and a badly shaped dosa.
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Wrap fish fillets, sliced veggies, and other quick-cooking items inside foil packets with bundles of fresh herbs and throw them directly on the grill; the steam will release the herb's perfume and flavor anything contained inside the pouch.
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I could make a martyrly claim to having been the victim of childhood enslavement when I report that I started regularly cooking with my mother at a hot stove when I was five. But the truth is I wanted to cook. Cooking meant being near food.
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I am usually cooking at least four times a week if I am home. The easiest thing that I do a lot is gazpacho. It's simple and it tastes best if you let it sit over night in the refrigerator... I don't want anybody near me when I am cooking. If I am going to make a mistake, it has to be my fault.
