A Quote by Debi Mazar
Basically, I start my morning off with a Bustelo coffee made in a mocha pot - the Bialetti. I warm some milk on the side, on my stove, and I add one teaspoon or half a teaspoon of real sugar. I have two of these every morning. Even when I was pregnant.
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Pot Noodles are my true love because I don't have to cook them. I have a ritual: take one pot noodle, add a teaspoon of chilli flakes and half of salt, plus all the seasoning it comes with.
Shamus ordered half a cup of house brew. Then he proceeded to fill the cup up the rest of the way with milk and sugar. Lots of sugar. “Sure you got enough milk in your sugar?” I asked as we strolled out of the shop and headed south. He flipped me off. “You drink your coffee your way, and I’ll drink my coffee the right way.
Every morning the cuisinier must start again at zero, with nothing on the stove. That is what real cuisine is all about.
Half-caf, double-tall, non fat, whole-milk foam, bone-dry, half-pump mocha, half sugar in the raw, double cup, no lid, capp - to go.
Why I Wake Early Hello, sun in my face. Hello, you who made the morning and spread it over the fields and into the faces of the tulips and the nodding morning glories, and into the windows of, even, the miserable and the crotchety – best preacher that ever was, dear star, that just happens to be where you are in the universe to keep us from ever-darkness, to ease us with warm touching, to hold us in the great hands of light – good morning, good morning, good morning. Watch, now, how I start the day in happiness, in kindness.
Breakfast is my favorite way to start off the day. This is usually what I order every morning on set: egg whites scrambled with broccoli and a side of well-done turkey bacon. Sometimes I add a bit of feta cheese.
I've done the best I can with the morning show. I made it a morning show. We have the coffee cup, you have the morning papers, you know, it's got that feel to it, that's what I wanted.
Add a teaspoon of single cream, say, to a sauce just before serving to give it a touch of extra smoothness and depth. You also need single cream to float on top of Irish coffee. And you should probably use the finest unpasteurised double cream to make syllabub.
I couldn't live without tea. I have two cups in the morning, one at lunch, two in the afternoon and one in the evening - Assam with milk and sugar. It has to be leaf tea - no bags - and drunk from a china cup.
I had a very simple life growing up in the farm country outside of Perugia, and biscotti and warm milk with a tiny bit of coffee were a big part of my morning ritual before walking to school.
I made it a morning show. We have the coffee cup, we have the morning papers. It's got that feel to it, that's what I wanted.
I usually go straight for coffee when I wake up. I start my day with a half hour meditation... but only after a cup of coffee. Caffeination with meditation might sound funny, but it's how I don't fall back asleep in the morning!
I'm a big oatmeal fan. For my every-morning breakfast, I will do oatmeal with cinnamon, goat's milk or even butter, with apples and raisins, and then I'll maybe do some eggs, say two poached eggs with that.
Day offers two equally necessary sacraments - the benediction of morning and the absolution of dusk. In the morning coffee blesses and in the evening wine absolves.
The phenomena of the year take place every day in a pond on a small scale. Every morning, generally speaking, the shallow water isbeing warmed more rapidly than the deep, though it may not be made so warm after all, and every evening it is being cooled more rapidly until the morning. The day is an epitome of the year. The night is the winter, the morning and evening are the spring and fall, and the noon is the summer. The cracking and booming of the ice indicate a change of temperature.
In most households a cup of coffee is considered the one thing needful at the breakfast hour. But how often this exhilarating beverage, that 'comforteth the brain and heateth and helpeth digestion' is made muddy and ill-flavoured! ... You may roast the berries 'to the queen's taste,' and grind them fresh every morning, and yet, if the golden liquid be not prepared in the most immaculate of coffee-pots, with each return of morning, a new disappointment awaits you.
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