A Quote by Brad Stevens
I find five or six restaurants and I just constantly order from them or go there. I don't change much.
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I draft things on Twitter five or six times now, where as five, six years ago, I probably would just post and not really censor myself as much. But now I'm like, well, I don't want to post that I ate at McDonald's because then I'm going to get someone telling me I'm fat.
I ended up writing songs and growing up in public with my songwriting. And it's a good thing for me back then: in the early '70s, there was a thing called artist development, where an artist could find his feet, find himself, find his voice. I think I made five or six albums before I sold five or six albums.
I think the political class in Berlin doesn't need to be supervised and monitored by intelligence services in order to find out what they're thinking. Just go to lunch with them, go to dinner with them, or read the papers.
I change so many houses and places where I live; I change them like I change socks. I don't have this absolute, kind of, how you say, attachment. My brother, if he just has to go to holiday to sleep in different bed, for him it is a disaster. I can sleep under this table or in a five-star hotel; I don't care.
I used to take five or six books away and bring five or six books back. Nobody gave me direction or advice and I read much in the way that a boy might watch television.
As an actor I suppose you're constantly observing. I don't sit in restaurants making notes, I don't live my life in order to then feed it into my work.
To go in the direction that I went takes a lot of work. And I don't think you can do the work - the five or six hours of working out a day - if you don't have a clear goal or know why you're doing it. If you just hang out at the gym and train for five or six hours a day without a goal is almost impossible.
Our company sells about five to six million pounds of sausage a year. We sell it retail and to restaurants. We've got all kinds of products.
I once succumbed to the fad of fasting and went for six days and nights without eating. It wasn't difficult. I was less hungry at the end of the sixth day than I was at the end of the second. Yet I know, as you know, people who would think they had committed a crime if they let their families or employees go for six days without food; but they will let them go for six days, and six weeks, and sometimes sixty years without giving them the hearty appreciation that they crave almost as much as they crave food.
When I was One, I had just begun. When I was Two, I was nearly new. When I was Three I was hardly me. When I was Four, I was not much more. When I was Five, I was just alive. But now I am Six, I'm as clever as clever, So I think I'll be six now for ever and ever.
I'm so used to artists saying to me, "Listen, I'm going to have five pages done next week," and then three weeks later I'm phoning them, begging them for two pages. And Stuart [Immonen]is a guy who will promise you five pages and deliver six pages, and the six pages are even better than you could have ever imagined.
Have you ever struggled to find work or love, only to find them after you have given up? This is the paradox of letting go. Let go, in order to achieve. Letting go is God's law.
'm constantly depressed by the Mexican gang members I meet in East L.A. who essentially live their lives inside five or six blocks. They are caught in some tiny ghetto of the mind that limits them to these five blocks because, they say, "I'm Mexican. I live here." And I say, "What do you mean you live here - five blocks? Your granny, your abualita, walked two thousand miles to get here. She violated borders, moved from one language to another, moved from a sixteenth-century village to a twenty-first-century city, and you live within five blocks?"
In more day-to-day restaurants, things have undergone a seismic change towards informality and sharing, which has been years in the making. Nowadays, people don't want just one dish; they want to order lots of things and they want to do it in fun places, places that give them an experience. The experience that a restaurant needs to offer is no longer just based around the food.
I have a creative mind, so if I listen to the song, I have an idea, I thought of five or six months ago, I'll bring it back into the playing field. I can tweak ideas or make them better. Just come up with something and then we go from there.
It's amazing to completely focus on something for four, five or six months, have it completely consume your life and be constantly thinking about somebody else's set of circumstances and how they would react to something. I find it fascinating. It's rewarding and on a professional and personal level.
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