A Quote by Jimmy Buffett

I'm living on things that excite me, be they pastry, or lobster, or love... — © Jimmy Buffett
I'm living on things that excite me, be they pastry, or lobster, or love...
I love the romance of Paris. I love Angelina [tearoom and pastry shop]. I always get a Mont-blanc [pastry] there.
the proper place to eat lobster ... is in a lobster shack as close to the sea as possible. There is no menu card because there is nothing else to eat except boiled lobster with melted butter.
I'm from Manchester, Mass., so it was lobster, lobster and more lobster! Also, lots of fish that we caught in the summers, clam chowder and roast beef sandwiches. But my mom was pretty healthy; we had a lot of chicken and broccoli and rice as well.
The biggest thing for me is I don't want to let people down. At the same time I love things that scare me and challenge me. If your job doesn't do that and doesn't excite you there's no point in doing it.
The money has always been wasted on me. I don't care for beautiful things, funnily enough. I am my father's daughter. The things that excite me are the smell of a wood-burning stove, uncultivated fields. My house is decaying and falling to pieces. It's not had the love it deserves over twenty years.
I loved 'Rock Lobster.' I probably heard 'Rock Lobster' first at a party or dance. Then we would do the Rock Lobster - get down on the floor and do the whole dance. I thought that was really cool and exciting, that there was actually a band that had their own dance at that point.
Poetry is not efficient. If you want to learn how to cook a lobster, it’s probably best not to look to poetry. But if you want to see the word lobster in all its reactant oddity, its pied beauty, as if for the first time, go to poetry. And if you want to know what it’s like to be that lobster in the pot, that’s in poetry too.
I'm very sentimental about lobsters. The last lobster I ate was the only lobster I cooked.
There are divisions between a culinary chef and a dessert chef, also called a pastry chef. There are specializations within the pastry chef field. Some pastry chefs specialize in baking breads, while others are master cake designers. Each field requires an exceptional level of creativity and attention to detail.
You can’t hurry love, and you can’t rush puff pastry, either. You can knead too much, and you can be too needy. Always, warmth is what brings pastry to rise. Chemistry creates something amazing; coupled with care and heat, it works some kind of magic to create this satisfying, welcoming, and nourishing thing that is the base of life.
It's true that writing and pastry-making are similar, but when you work as a pastry chef, you can get a kind of mania that everything you see is related to pastries.
I want to promote pastry. Pastry has always been in the background - it's always cooking, cooking, cooking on programs, and pastry has just been this thing at the end. I want to show people what we do.
Seafood was always my favorite food. I mean, fried lobster? Come on. Once I found out shrimp, scallops and lobster were my allergic triggers, I had to change my diet.
Greatness is a spiritual condition worthy to excite love, interest, and admiration; and the outward proof of possessing greatness is that we excite love, interest, and admiration.
Greatness is a spiritual condition worthy to excite love, interest, and admiration; and the outward proof of possessing greatness is that we excite love, interest and admiration.
A pastry chef's lifespan in a restaurant is limited. You have to open a bakery or pastry shop. There's only so far you can go in a restaurant.
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