A Quote by Della Reese
I can still enjoy the foods I like I just eat much smaller portions now. And of course Ive had to give up that southern style way of cooking.
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Smaller portions of good foods are more satisfying than larger portions of junk foods, especially if you pay attention to what you're eating.
I like health-conscious cooking, but growing up in the South, I do love southern cooking; southern France, southern Italy, southern Spain. I love southern cooking.
Well, it's New Year's now but I don't feel that way anymore. I wonder if you do either. Something's happening to me. It's like I'm shrinking smaller and smaller and I can't stp it. There's just os much wrong that I can't imagine the shame in admitting even the tiniest part of it. When you left it was like there was this huge gap to fill, but instead of spreading wide enough to do it I just fell right in, and I'm still falling. Like I'm half-asleep, and I can't wake up, can't wake up.
Since the foods Americans consume are so calorie-rich, we have all been trying to diet by eating smaller portions of low-nutrient foods. We not only have to suffer hunger but also wind up with perverted cravings because we are nutrient-deficient to boot.
I'm lenient when it comes to nutrition rules. I enjoy cooking and baking in general, and I just try to eat whole, clean foods. I try to stay away from processed or boxed stuff - but that's not to say I don't eat that from time to time. I really like making Asian noodle salad and also make soup a lot, like tortilla soup.
I don't love cooking, so when I'm on my own in New York, I tend to eat prepared foods, like lentil soup from Juice Press and Whole Foods.
Like a lot of people, I'm getting up there in age. Before I ate anything and everything. I just inhaled food. I enjoy eating, and I used to be the guy who works out just to eat. Now I'm much smarter about what I eat.
How you eat is as important as what you eat. If I eat mindlessly while watching television, I get all of the calories and none of the pleasure. Instead, if I eat mindfully, paying attention and savoring what I'm eating, smaller portions of food can be exquisitely satisfying.
The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into 'I want to sign that dish and say I am the one who made that dish.'
The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into 'I want to sign that dish and say I am the one who made that dish.
I basically eat a lot of proteins, and I've been eating smaller portions of food. I try to eat all locally raised and organic produce.
There are things I like about fancy Southern food and there are things I really love from just down-home Southern cooking. So mixing those two together would probably be right up my alley.
The landscape changes, so enjoy it: of course, you have to have an objective in mind - to reach the top. But as you are going up, more things can be seen, and it's no bother to stop now and again and enjoy the panorama around you. At every meter conquered, you can see a little further, so use this to discover things that you still had not noticed.
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.
A lot of people are like, "Oh, it's so much easier to be a supermodel now because you have Instagram. You don't even need an agency anymore." But that's just not true. I still had to go to all the castings, I still had to go meet all the photographers, I still had to do all of that to get to where I am now. There wasn't a step taken out just because I had social media. I still have 12-hour days, I still have even 24-hour days sometimes; I still have to do all those things. We don't work any less hard than the '90s models did when they were young.
"I liked the feeling of love," [Jonas] confessed. He glanced nervously at the speaker on the wall, reassuring himself that no one was listening. "I wish we still had that," he whispered. "Of course," he added quickly, "I do understand that it wouldn't work very well. And that it's much better to be organized the way we are now. I can see that it was a dangerous way to live." [...] "Still," he said slowly, almost to himself, "I did like the light they made. And the warmth."
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