A Quote by Elizabeth Berg
A ritual or tradition can be as simple as something you do every night, like read a story to a small child, or something you do weekly, such as go out for Chinese food.
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I never really wanted to be a daily critic who goes out every night and writes 300 word reviews, I wanted to write essays. And that gave me the luxury to be able to go out and if it was lousy, I could just say, well the hell with that, I'll go to hear something else, or, I'll go tomorrow night; I as writing for a weekly.
I like the ritual of putting on my makeup, putting on my costume, doing my warm-ups. I eat the same dinner every night before I go on stage. I like having something that I can count on, something that feels stabilizing for me.
In simple terms, I realised that food is the most fundamental need for a person. In difficult economic times, people's priorities change, and they might be willing to do something that secures for them the lowest possible weekly food bill.
I love Chinese food, like steamed dim sum, and I can have noodles morning, noon and night, hot or cold. I like food that's very simple on the digestive system - I tend to keep it light. I love Japanese food too - sushi, sashimi and miso soup.
This story is about the Baudelaires. And they are the sort of people who know that there’s always something. Something to invent, something to read, something to bite, and something to do, to make a sanctuary, no matter how small. And for this reason, I am happy to say, the Baudelaires were very fortunate indeed.
I love child things because there's so much mystery when you're a child. When you're a child, something as simple as a tree doesn't make sense. You see it in the distance and it looks small, but as you go closer, it seems to grow - you haven't got a handle on the rules when you're a child. We think we understand the rules when we become adults but what we really experienced is a narrowing of the imagination.
You know how someone - something - surprises you. You wake up a little bit. That's done through Chinese cuisine - for example, through dishes of artifice. That's a whole sub-tradition in Chinese cuisine. To create a dish that comes to the table looking like one thing but actually is something else.
Chinese restaurants have long been a weekly or monthly ritual for many Americans.
I developed a long time ago some habits. One of them is what I call "divert daily, withdraw weekly, and abandon annually." Divert daily is everyday you do something that's not work-related. You do something that relaxes you. Then you withdraw weekly. The Bible says every seven days you take a day off. And then abandon annually means you just go out and forget it all.
The Italians and Spanish, the Chinese and Vietnamese see food as part of a larger, more essential and pleasurable part of daily life. Not as an experience to be collected or bragged about - or as a ritual like filling up a car - but as something else that gives pleasure, like sex or music, or a good nap in the afternoon.
A story is like something you wind out of yourself. Like a spider, it is a web you weave, and you love your story like a child.
Technique in the minds of many is something rigid, something like a formula that you impose on the material; but in the best stories it is something organic, something that grows out of the material, and this being the case, it is different for every story of any account that has ever been written.
Justice. To be ever ready to admit that another person is something quite different from what we read when he is there (or when we think about him). Or rather, to read in him that he is certainly something different, perhaps something completely different from what we read in him. Every being cries out silently to be read differently.
Every week when my batch of weekly cartoons would go to FedEx, it felt like a small miracle. Then in a few days, it's 'Here we go again.'
The best advice for building up confidence in the kitchen - start small. Don't go after the super intense Julia Child coq au vin recipe. Pick something simple and tackle it.
Every time I've gone in to create music and felt free and felt like I was actually creating something, it's turned out something I'm really proud of, so I try to keep that as a tradition.
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