A Quote by Lauren Graham
One thing I've learned is I actually don't like variety very much. I like having the same thing over and over: assorted lean proteins, arugula salad, quinoa or brown rice with soy sauce, olive oil, lemon, and salt. Those ingredients can pretty much get me through the week.
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I'll cook a batch of brown rice or quinoa and keep it in the fridge, so when I get hungry, I can easily dress it up with olive oil, lemon, and salt and pepper, and then add veggies.
You know that thing where you repeat a word over and over until it just sounds like utter gibberish? That's what doing a day of press on a film is like. Ten interviews in a row, all asking pretty much the same questions until you find yourself giving pretty much the same answers.
Learn to cook brown rice with a little salt and butter or olive oil. Learn to boil noodles properly or saute onions right. Once you get those basics down, you'll be all good and feel more confident.
My wife actually got worried about my drinking so much regular milk, you know, so she got me into rice milk and now soy milk, which I greatly enjoy. A soy mocha's a fine thing.
When I'm doing a movie, I eat the same thing every day. For lunch, it's tuna salad or chicken salad and cole slaw. That's it. For dinner it's either veal and rice, fish and rice or steak and rice. It gets boring; boy, does it get boring.
I made lemon spaghetti in an early season of 'Everyday Italian,' and to this day people still come up to me and say they love it. It's very, very simple. Basically, you cook the pasta and mix together Parmesan cheese, olive oil, lemon juice and zest and pour it over the pasta.
Don't dunk your nigiri in the soy sauce. Don't mix your wasabi in the soy sauce. If the rice is good, complement your sushi chef on the rice.
I put Tabasco sauce over everything. Or I put it on pretty much anything that wouldn't taste gross - I mean, I wouldn't put it on salad, but I like it on fried chicken, nachos... a lot of stuff.
I like quinoa and brown rice, and I try to do that over a lot of white flour bread, even though I love that kind of bread.
I like to make pasta with puttanesca sauce and arugula salad.
I love a bit of arugula tossed in olive oil and pepper over it to just have something nice and fresh and green.
Instead of trying crazy diets now, I just live by a few easy rules: I try to stay away from white flour as much as I can - I go for grains and brown rice instead, and I pick lean meats, like chicken or turkey, over red meat most of the time.
They kept saying 'It's sushi-grade!' And I'm like... 'Put some soy sauce on this. Get me some rice. And cook it. And then get me out of here.
I like to improvise so much live because I get bored playing the same thing over again. It's like the kid at school that already knows all the answers so doodles all over the paper. I do that a lot live.
Gimme the tune. Do I like this tune? Does it sound like another tune that I like? The more familiar it is, the better I like it. Hear those three notes there? Those are the three notes I can sing along with. I like those notes very, very much. Give me a beat. Not a fancy one. Give me a GOOD BEAT -- something I can dance to. It has to go boom-bap, boom-boom-BAP. If it doesn't, I will hate it very, very much. Also, I want it right away -- and then, write me some more songs like that -- over and over and over again, because I'm really into music.
When you're taking a fence on a horse, you don't think much; your body does all the thinking, and you're over or you're not over. It's much the same when you are doing a tricky thing with a pen. There are times when I'm writing very, very fast.
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