A Quote by Antoni Porowski

Parsley goes really nicely with everything. It adds a nice lightness; it wakes up a dish. — © Antoni Porowski
Parsley goes really nicely with everything. It adds a nice lightness; it wakes up a dish.
You need 10,000 hours to figure out how to be good at something and I agree with that to a certain extent. It's like everything you do to lead up to a great recording or great performance is everything you've done in the past and you can't just, it's rare that someone wakes up in a void and goes and wakes up and makes the most brilliant recording or performance.
A baby adds more stress to a relationship - you're up all night and it really is a test. Everything changes. You can't just go for lunch or dinner or a drink. That goes out the window, and you're dealing with the serious stuff.
I do a chimichurri sauce with garlic, parsley, olive oil, and red and black pepper. You just mince the garlic and the parsley and mix it all together. Brush a little of that on a steak and it kicks it up, like, 10 notches.
A typical week of training leading up to a major championship is like the sprinkling of parsley at the end of a dish. It's just the final little touches, that last little bit of strength or fitness, but mostly you are ready and are just maintaining and staying healthy.
Whenever we create dishes, we work very carefully and ask ourselves, 'Is there anything on the dish that really doesn't make the dish better?' Then we eliminate that. We try to stay very focused on really showcasing everything on the plate so nothing gets lost.
It's fantastic to strive towards a nice life where you eat nice organic food and your children go to a nice school and you can afford nice clothes and nice perfume and the hypoallergenic make-up. But there's never a day goes by, and I mean this from the bottom of my heart, that I don't think about where I'm from.
What can you say of a leader who starts drinking as soon as he wakes up and doesn't stop until he goes to bed? You've no idea how painful it was to deal with Yahya Khan. He was really Jack the Ripper.
Hollywood doesn't trust me, and we don't really mix. When a movie has stars, everything in the budget goes up, even the catering costs. I just don't like the process of having Suits all around, so I prefer casting unknowns. It adds another level of tension - you don't quite know what to expect from them. My movies don't even need that much money.
Apparently there’s this kind of songbird that thinks it dies every time the sun goes down. In the morning, when it wakes up, it’s totally shocked to still be alive—so it sings this really beautiful song.
I'm the only one in my family who doesn't cook, but I can do a Swiss dish called frittatensuppe. You make a thin omelet from eggs, flour and parsley, then roll and cut it in the shape of tagliatelle and add broth. It's a tradition we adopted.
Raw parsley makes me gag. It's the same for my mum and my sister. Which is funny because apparently parsley was used to suffocate witches, back in the day.
The daily work - that goes on, it adds up.
People often think that the world fashion is so full of a certain pretense that it can't just be about going for something because it suits you and looks great, and it's nicely cut and is made of beautiful fabric. You know, if it has a bit of lightness and playfulness to it, then I think people just respond to that really well.
You realize that for all the shenanigans that go on in the big circus of politics, everybody wakes up and goes to work.
Every night it's the same... I have supper in my red dish and drinking water in my yellow dish... Tonight I think I'll have my supper in the yellow dish and my drinking water in the red dish. Life is too short not to live it up a little!
I'm an occasional drinker, the kind of guy who goes out for a beer and wakes up in Singapore with a full beard.
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