A Quote by Darby Stanchfield

My dishes tend to have a very carefree style: what's ripe at the farmers market or what's in my fridge, even if I'm cleaning out my fridge. It tends to be a very improvisational style. I major in salads, but a loose definition of salad; it can have a real robust skirt steak on top of it off the grill or quinoa or buckwheat or sprouted almond.
I grew up in North Carolina, and they have a soft drink called Sun Drop. I love the diet version of it. It's the greatest thing on the face of the earth. I always have it in my fridge - bus fridge and home fridge.
I make an enormous amount of salads, but my salads are like meals. They're amazing. I like going down to the farmers' market and looking to see whatever you can find, because you can put anything in a salad.
I'm not a fan of grilling meat, since that tends to dry it out, and I find grill marks leave a bitter taste. A good steak house will offer different options for preparation, and I would ask them to broil or pan-roast the steak and finish it with butter. It ends up a dark chocolate color and stays very juicy.
Im not a fan of grilling meat, since that tends to dry it out, and I find grill marks leave a bitter taste. A good steak house will offer different options for preparation, and I would ask them to broil or pan-roast the steak and finish it with butter. It ends up a dark chocolate color and stays very juicy.
Tokyo style is so specific. And I'm a very big fan of their history. It's pretty simple. A lot of the time, people expect to see the wild style that comes out of Japan, but I think, traditionally, the style is very simple.
The thing about my fridge is, it's a family fridge, so there's a little of something everybody likes in there.
I don't believe, in the end, that there is any such thing as no style. Even a very neutral, plain style, one that doesn't use colloquialisms, lyrical flourishes, heavy supplies of metaphor, etc., is a style, and it becomes a writer's characteristic style just as much as a thicker, richer deployment of idiom and vocabulary.
My favorite dish is cleaning out the fridge on Sunday night and improvising a great medley.
Everybody says, 'I have problems overcooking steak on the grill,' but just take it off earlier! Grilling is really common sense. It's very simple. You should think of a grill as a burner - it just happens to have grates. You shouldn't be intimidated by it.
The mistake managers often make is defining their industry too narrowly. Digital's market share in the minicomputer market stayed very robust even as it fell off the cliff. Disruption seems to come out of nowhere, but if you know what to look for, you can spot important developments well before the market does.
My jiu-jitsu style is not a beautiful style. I have very simple submissions. It works, but it's not like Demian Maia or Nick Diaz's very exciting style.
If you think of the ice caps as the fridge of our planet, if your fridge at home died, the food you eat would go rotten, and you'd starve.
My fridge is usually pretty empty. If I can get it together to order FreshDirect, I will have some fruit and yogurt in the fridge. But there isn't a ton of stuff you would cook with.
Well, I've got a color telly, and a fridge. I've got some pork chops in the fridge, but the chops keep going off, so I have to keep buying more.
I wish anyone in this world could go to his fridge and pick whatever he wants. Because the day you open your fridge and there is nothing in it, it is difficult.
It's a matter of style. The Evan Hunter style and the Ed McBain style are very, very different.
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