A Quote by Curly Howard

Are you casting asparagus on my cooking? — © Curly Howard
Are you casting asparagus on my cooking?
With passion, if you see the first asparagus of the springtime and you become passionate about it, so much the better, but three weeks later, when you’ve seen that asparagus every day now, passions have subsided. What’s going to make you treat the asparagus the same? It’s the desire.
Respecting the dignity of a spectacular food means enjoying it at its best. Europeans celebrate the short season of abundant asparagus as a form of holiday. In the Netherlands the first cutting coincides with Father's Day, on which restaurants may feature all-asparagus menus and hand out neckties decorated with asparagus spears.
I'm kind of a grandma, so I like cooking for my boyfriend and watching a movie. I cook a lot, actually. I'll make bacon-wrapped asparagus, steak, and pesto pasta with chicken...but we go out to dinner a fair amount, too.
Casting is everything. I put a huge amount of work into casting, and consistently across my career, I am most proud of my bold choices I made in casting.
For me, when you're casting known talent, you're not just casting their performances. You're casting the public's relationship with them, their public images to a degree.
If you work in casting, it's sort of not cool to want to act. A lot of people think that casting directors are frustrated actors, but it wasn't true with any of the casting people I knew.
The most exciting part of the casting process was casting out of Israel, which was a really unique process, mainly done remotely from California, looking at casting tapes.
There are as many attitudes to cooking as there are people cooking, of course, but I do think that cooking guys tend - I am a guilty party here - to take, or get, undue credit for domestic virtue, when in truth cooking is the most painless and, in its ways, ostentatious of the domestic chores.
Even cooking at home, the difference between my wife cooking and me cooking is major. When my wife cooks, the kitchen looks like a disaster. When I cook it's completely clean and organized and it doesn't look like anyone has been cooking in there.
I started cooking for the love of cooking, and I am going to keep cooking whether there's a celebrity aspect to it or not.
There's racist casting, and there is normal casting. Normal casting, to me, is a process that strives for representation and, in many cases, strives to simply portray the world as it actually is instead of as falsely non-inclusive. And sadly, sometimes that involves removing the whitewash that exists on history.
I sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants
I sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants.
Cooking, I mean, food, cooking foods is just everything that I do from morning to night. It's how I choose to live my life: through cooking, people that are in food culture. And I love it.
I have a very simple philosophy when it comes to casting, and it really is casting the best person for the role.
Casting is an art, and if you're interested in people, like I am, casting is essential.
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