A Quote by Natasha Bedingfield
I love lamb shank. It's my favorite thing. You don't have it in America. It's a younger meat - it just falls off the bone - it's kind of like a roast. I really like blackened cod too.
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You win over people just like you win over a dog. You see a dog passing down the street with an old bone in his mouth. You don't grab the bone from him and tell him it's not good for him. He'll growl at you. It's the only thing he has. But you throw a big fat lamb chop in front of him, and he's going to drop that bone and pick up the lamb chop, his tail wagging to beat the band. And you've got a friend. Instead of going around grabbing bones from people... I'm going to throw them some lamb chops. Something with real meat and life in it. I'm going to tell them about New Beginnings.
My wife and I use a lot of garlic and rosemary with roast lamb. It has to be New Zealand lamb. The domestic variety is too gamy, in my experience.
I'm close to being a vegan, but I'm not one, technically. I don't eat eggs, or nearly any dairy - no cheese or milk. I do eat honey, and a piece of milk chocolate here and there. It's never really been that hard for me. I've never had any desire to eat meat. In fact, when I was a kid I would have a really difficult time eating meat at all. It had to be the perfect bite, with no fat or gristle or bone or anything like that. I don't judge people who eat meat - that's not for me to say - but the whole thing just sort of bums me out.
My favorite moments are when the bass falls in the pocket with the drums, the guitar is on top just slicing it, and the melody is scraping across like a sidewinder shattering through the monitor. It's just, ahhh, I love it! That's the jones, the hit, the buzz right there. It gets me off.
I don't try to get all the meat off the bone. When I get a good figure, I just move something. Too many people try to hit the peak price, and they hold on until it is too late.
It is possible to tell things by a handshake. I like the "looking in the eye" syndrome. It conveys interest. I like the firm, though not bone crushing shake. The bone crusher is trying too hard to "macho it." The clammy or diffident handshake - fairly or unfairly - get me off to a bad start with a person.
I'm just going to take this in a minute. The wrestling world, we're kind of our own breed and different from maybe some movie stars who have their big speeches that they do that ends their long career in a roast. You're entire career in the WWE kind of like one big roast, but this is the moment where you get to soak it in and just see what's going on for a minute.
When I was younger, I used to love Tim Burton's 'Batman.' I was, like, 15, and even then, I was aware, 'This is really the Joker's film.' It's like, the Joker just takes over, and Batman, you really don't learn too much about him.
Every now and again I just really have to have that steak or lamb chop. But yeah, B.C. - before cancer - I would eat red meat probably three or four times a week, easily. I am convinced that the amount of red meat I contributed to it.
Ah, it's too hard to pick a favorite president. It really is. It's like picking your favorite from a box of chocolates - I love all of them.
I always want my shoes real clean. The front of my shoe is really like my personality, where off the court I'm kind of calm and kind of shy a little bit - low key. In the back, it's kind of crazy, just like me on the court. I love how both of my personalities are involved into the shoe.
Another hard thing that Gord Downie makes easy: singing ironically. If you don't do it right, you come off like a snarky asshole or the whole thing just falls apart on its own. He has the ability to imbue something ironic with great seriousness, which is the only way to really make it work.
For me, 30 days, it's already pretty good for ribeye or sirloin on the bone. I like my meat grass-fed and juicy. The French never age their meat more than two or three weeks.
Singing songs like 'The Man I Love' or 'Porgy' is no more work than sitting down and eating Chinese roast duck, and I love roast duck.
Like everybody else, I love a good pop song. You know, there's nothing like it. I also just really like music that goes off on extended forays of extrapolation into different areas. So it's kind of nice to be able to move between those two poles.
In America, even your menus have the gift of language.... The Chef's own Vienna Roast. A hearty, rich meat loaf, gently seasoned to perfection and served in a creamy nest of mashed farm potatoes and strictly fresh garden vegetables. Of course, what you get is cole slaw and a slab of meat, but that doesn't matter because the menu has already started your juices going. Oh, those menus. In America, they are poetry.
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