A Quote by Liz Tuccillo
The most effort you should expend should be cooking. If you could cook while lying on a couch, that would be perfect.
Related Quotes
A lot of people expend great time and effort explaining why they don't like me, but none of them ever try to explain why their opinion should matter to me. I think most of them sense, but would never be brave enough to admit, their subordinate role in the food chain relative to me.
I love cooking and eating - I'm a total foodie. It started off as a survival thing as a student, when cheese and potato pie was all I could afford to make. My most successful results come from concocting something with leftovers. Any chef will tell you that you should taste as you cook, so I might make it a bit more spicy, yogurty or eggy.
Probably most dying patients, even when suffering greatly, would choose to live as long as possible. That courage and grace should be protected and honored, and we should put every effort into treating their symptoms.
At home in Ghaziabad, everyone is a pure vegetarian. In fact, when I want to cook non-veg there, my mum shoos me out on the terrace where I have my cooking utensils. I'm told categorically that whatever non-veg or egg, etc., that I have to cook, I should do upstairs and not enter her kitchen at all.
Cooking is not about being the best or most perfect cook, but rather it is about sharing the table with family and friends.
The only kind of restaurant I could imagine doing would be the extraordinarily snooty restaurant with three or four tables, and I would cook what I felt like cooking. And you could eat it or not.
I realized that my circumstances, while causing me despair and heartbreak, also held great possibility, if only I could see it. I knew that I was learning one of the most important lessons of my life: that instead of waiting for the perfect opportunity, I should work toward a realization that every opportunity is perfect. Each moment is perfect and heaven-sent, in that each moment holds the seeds for growth. Difficulty creates the opportunity for self-reflection and compassion.
I'm not a particularly good cook. Part of it is that it is the kind of cooking anybody could do if they bothered. It's improvisational. I cook with whatever I have laying around.
I'm either at the movie theater, or I'm at home cooking - well, not really cooking because I don't cook, I usually have friends over who can cook, and they do the cooking. I'm sort of a homebody, even though I love going out to dinner and I love going to the movies. Those are my favorite things to do on a night off.
Every so often I would look at my women friends who were happily married and didn't cook, and I would always find myself wondering how they did it. Would anyone love me if I couldn't cook? I always thought cooking was part of the package: Step right up, it's Rachel Samstat, she's bright, she's funny and she can cook!
The prefect evening...lying down on the couch beside the bookcase and reading himself sleepy...Jim lying opposite him at the other end of the couch, also reading; the two of them absorbed in their books yet so completely aware of each other's presence.
When I cook at home, most of the people I cook for want to be in the kitchen while I'm cooking. I love nothing more than someone monitoring how much salt I put into something, how much pepper I add - but nothing that you can offer is going to sway how I decide to deliver information to you; you'll either receive it or you won't.
To cook is not just to prepare food for someone or to cook for yourself; it is to express your sincerity. So when you cook you should express yourself in your activity in the kitchen. You should allow yourself plenty of time.
I'd love to cook. It's something I've got into since I've grown older. I'm mates with Jamie Oliver and he's been a real inspiration. I've cooked for Jamie a few times - most people are too frightened to cook for him. Chefs are really easy to cook for. They're just pleased not to be the one who's cooking.
I wasn't meant to be a cook. It's a profession I accidentally fell into one summer between college semesters while looking for an easy job as a waiter. Nobody would hire me as a server, but one restaurant, in desperate need of a prep cook, told me that if I could hold a knife, I could have a job.
I always knew I could be a bit on the greedy side; I love cooking and eating and there in front of me was the evidence which I would have been daft to ignore. I could see visually where the fat was lying, basically all around my internal organs.
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