A Quote by Kevin Dillon

I think oysters are overrated, and I don't love the texture. — © Kevin Dillon
I think oysters are overrated, and I don't love the texture.
It's amazing how smart the body is. Though maybe we could do without loving. I think it's overrated, and I think it's too hard. You should only love your children; that is necessary, because otherwise you might kill them. But to love a man? It's overrated, and it's too hard and I will never, ever do it again.
You don't do oysters and red wine together. That's a no-no; you just don't do that. I love a nice white wine with oysters.
I prefer my oysters fried; that way I know my oysters died.
When I do my own hair, I love Oribe Texture spray and Redken dry shampoo whenever I'm in a rush. It gives it texture and makes it look clean!
I know texture is really important, but I think texture and stuff precedes songwriting a lot of the time these days.
How am I overrated if I've never gone to the Pro Bowl? To be overrated, you have to be someplace you shouldn't be. I don't see that.
Anybody who spends time off of Louisiana's shores can recognize that these oysters are not endangered. To classify them as such risks great harm to not only fishermen who make their living collecting oysters in the Gulf, but also to Louisiana's economy in total.
Wine is a chemical symphony. and The Aesthetic differentiation of Chesapeake Bay oysters and Olympia oysters occurs only after we can really differentiate them. This differentiation cannot occur until we are thoroughly familiar with both. The same is true with wines.
I love to laugh, I love color, I love texture, and I love creativity, so I was always inspired by people who incorporate those things in their work.
Before I was born my mother was in great agony of spirit and in a tragic situation. She could take no food except iced oysters and champagne. If people ask me when I began to dance, I reply 'In my mother's womb, probably as a result of the oysters and Champagne.'
I go out and take oysters, clams and mussels every 2 weeks or so during late fall, winter and early spring. I particularly like to go out when there is a below-average ebb tide because that exposes clamming grounds and oysters that are usually under water.
As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.
I think my heart breaks daily living in Salt Lake City, Utah. But I still love it. And that is the richness, the texture.
I love rhymes; I love to write a poem about New York and rhyme 'oysters' with 'The Cloisters.' And 'The lady from Knoxville who bought her brassieres by the boxful.' I just feel a sort of small triumph.
Love me some oysters. I always try them in different countries and cities.
I love Montauk Pearl oysters. They are briny, creamy, and sweet. To me, they are the perfect oyster.
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