A Quote by Taissa Farmiga
I do make a good ragu pasta, which everyone seems to like. Or that could be just me talking; who knows what they really think. I actually stole the recipe from my older sister Vera, who also loves to cook. I took all my recipes from her.
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Almost everyone who loves to cook has at least one recipe handed down to them from a member of their family or community, and those kinds of recipes represent generations of cooking, testing, adjusting and evolving, so you know they're killer.
I make this really good tomato soup from scratch and I do it with grilled cheese sandwich dippers on the side. That's really, really, really good. And my grandma loves that. My grandma is the best cook ever so for her to love that makes me think it's probably the best thing I make.
My sister is my little star, and I'm excited for her and proud of her. With her, I'm protective, but also I don't want to be that sister who's really pushy and thinks they know everything and making her feel like she doesn't know what she's doing. I'm trying to be that cool older sister and not the mom, but it's hard.
My mom's always been a good cook, so I took a lot of stuff from her, but most of the stuff I took from Emeril or Bobby Flay right off the TV and make it. I just loved to cook, so it just became a thing. It's a release. Even if I'm alone, I'll cook a full meal, maybe even a two-course meal, just because I love to cook. It's my secret love!
I think also what's interesting is that Maggie [Gyllenhaal] knows how much the choices that I make reflect what's going on in my life. Admittedly, probably, as my sister, and as someone who loves me - like, she can't wait to see become a father.
I just always want to make sure everyone's good. I look out for my younger sister, my older brother, my mom, and my dad - I feel like I'm really hands-on when it comes to taking care of them, and making sure that they're good.
I really like Armani Luminous Silk Foundation in the winter because it has SPF, and it's still important to protect your skin from the sun in the wintertime. I'm also really into also vera - just organic, natural aloe vera gel that I put on all over my skin to moisturize.
They think that I am a lot younger than I am. Everyone who meets me is always like, “Oh, are you the youngest sister?” “No, I'm older than Hilary.” I think it's just because I have never really played older than myself or even my own age yet.
You'd think that it was really hard for me to turn into North Carolina prostitute, but I didn't think of her like that. I just thought there were a lot of similarities. She loves art and she loves beautiful things, and in that regard, she's a girl, I'm a girl. We love beautiful things, we want adventure, we just want to be loved. She just really wants a family and to be safe. I think everyone wants that. I just came from it from that point of view rather than, "Oh, this girl is so different from me. How on Earth am I going to play her?"
My sister is just three years older than me, but I never understood her, and I could never relate to her. In fact, I used to feel that I will never be able to like her. But when I came to Mumbai, I started missing her.
The great American food writer M. F. K. Fisher once wrote an essay called 'The Anatomy of a Recipe.' To have a good anatomy, in her view, a recipe should have a sense of logical progression. She despaired of recipes with 'anatomical faults,' where the reader is told to make a cake batter and only then to grease the loaf pans.
Riley was quiet for a minute. She gathered her blanket all around her. "Paul always loved you, Alice. He knows I know that. I know he loves me, too. But it's different." Alice opened her mouth, but nothing came out at first. "He loved me once. But I think that part is over," she said slowly. "No, it's not. It hasn't even begun." Riley took Alice's bare foot in her hand and squeezed it. "I told him, though, that he better be good to you. When you came along, I said I'd share you, but I told him to remember that you're my sister. I loved you first."
I'm no cook, but I love to eat. Usually, food tastes best when there isn't a recipe, just a cook who knows what foods and seasonings go well together.
I am actually a very good cook (if I may say so myself). I just don't know that many recipes.
I've always loved movies but everyone loves movies, so I never conceived of the fact that I could actually be in them. In high school I had some friends in the drama department, but they were just doing plays, and I was like, "Eh, I don't really think that that's me." So I just played sports. Then, a bunch of years later, I'm acting.
When I walk into a market I may see a different cut of meat or an unusual vegetable and think, ‘I wonder how it would be if I took the recipe for that sauce I had in Provence and put the two together?’ So I go home and try it out. Sometimes my idea is a success and sometimes it is a flop, but that is how recipes are born. There really are not recipes, only millions of variations sparked by someone’s imagination and desire to be a little creative and different. American cooking is built, after all, on variations of old recipes from around the world.
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