A Quote by Patrick Duffy
There's nothing I like more than picking fresh vegetables then putting them in the dinner you make that night.
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If you get vegetables in season, the difference is remarkable compared to vegetables that might have been imported. You can't beat fresh ingredients and seasonal fresh ingredients. There's nothing quite like the taste of a beautiful summer strawberry.
We'll do frozen pizzas and then I'll get arugula from the garden and do a fresh salad over the top with shaved Parmesan. Or we'll buy a rotisserie chicken already made, and then we'll make tacos and a fresh salsa and we'll grill some vegetables to accompany it. We definitely try to make it a little bit homemade if it's not completely homemade.
The cabbage surpasses all other vegetables. If, at a banquet, you wish to dine a lot and enjoy your dinner, then eat as much cabbage as you wish, seasoned with vinegar, before dinner, and likewise after dinner eat some half-dozen leaves. It will make you feel as if you had not eaten, and you can drink as much as you like.
I like to eat Wheaties Fuel for breakfast with fresh fruit and egg whites. For lunch, I like to eat my wife's 'homerun chicken,' which is chicken, rice and vegetables, and for dinner I eat grilled steak or a couple of chicken breasts with rice and vegetables. During the day, I drink OhYeah! protein shakes as a snack.
I do the cooking at home. Where we eat no more than 100 grams of meat a day and have 'tons' of fresh vegetables. I prepare the vegetables with a wide range of herbs, spices and such. We also keep on hand lots of fruit, yogurt and great breads.
I cheat every now and then, but the foundation of my eating habits is organic. I don't like to eat a lot of processed foods. So it's fresh vegetables, fresh herbs and meat without all of the antibiotics and preservatives.
I like the ritual of putting on my makeup, putting on my costume, doing my warm-ups. I eat the same dinner every night before I go on stage. I like having something that I can count on, something that feels stabilizing for me.
When your kids are their hungriest, put out raw vegetables and dip - simple. It takes two seconds. We did it before dinner at 5 o'clock. Then when dinnertime comes, they've already eaten vegetables.
A vegetable garden in the beginning looks so promising and then after all little by little it grows nothing but vegetables, nothing, nothing but vegetables.
I can't do a Bloody Mary. But I like the idea of them. It's got fresh vegetables in it.
Then little writings and recordings that thankfully continue to come up. I'm in this kind of wonderful, kind of awkward, off-putting, and strange position where there's nothing I want to do more than continue to make music, but the ways that I do things are not in tune with how I can do them commercially.
In my family, we let our boys have a say in what veggie side they want for dinner that night. We list off a handful of options and get them excited about helping to plan the dinner menu. They're much more inclined to finish their plates when they've helped decide what goes on them.
Nothing is more difficult than to recreate in all its complexity than a distant age, and not only to get it right but make it seem fresh and relevant.
I'm all or nothing. I'm either having fresh vegetables, or I'm eating fried fish.
My greatest pleasure is going out on a horrible, cold, wet January morning to pick the vegetables for our Sunday lunch, putting them in a muddy pile on the table, and then spending 45 minutes washing and preparing them. I like doing it because it's so different to what I do in the week. The same holds for cleaning the car or shining my shoes.
I would make up [Theodor] Seuss-like books at night when I was cleaning up from the dinner, you know, putting these little kids to bed, reading them rhyming books. And so that's what I started doing. They were really bad. I have some in a box and it says on the box, it's a note to my kids you know, when I die, if you ever publish these I will come back and haunt you.
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