The important thing isn't the house. It's the ability to make it. You carry that in your brains and in your hands, wherever you go... It's one thing to carry your life wherever you go. Another thing to always go looking for it somewhere else.
Wherever I go - like, I go to elementary schools, I go to middle schools - wherever it is, if it's in Florida, if it's up in New England, I just feel like wherever I am, the kids always go crazy whenever they see me.
It's one thing to carry your life wherever you go. Another thing to always go looking for it somewhere else.
Recipes are not assembly manuals. Recipes are guides and suggestions for a process that is infinitely nuanced. Recipes are sheet music.
My recipes aren't classic recipes; they're all fusion recipes inspired by all the places I've been to.
So many of the recipes that I come up with have a story. I'm a blogger. It flowed very naturally out of me, but I also knew this was a way to set my recipes apart. A, they are always using interesting ingredients but B, there is always a story behind it.
My flag is always flying. My shingle is always out. I'm always looking for movie ideas. The hardest part of this whole movie-making endeavor is finding ideas. That's the real goal.
We are always looking for a grand program of action full of great ideas, when the thing is to begin by obeying the little ideas.
I travel so much and am always living out of a suitcase, so my favorite saying is 'Wherever you go, there you are'. I love it because it's reassuring to me that you have to live in the moment wherever you happen to be.
I don't usually give out advice or recipes, but you must let the person looking at the photograph go some of the way to finishing it. You should offer them a seed that will grow and open up their minds.
What does it matter where we go? Wherever we go, won't we be serving God there? And wherever we go, won't we have Our Lord in the Blessed Sacrament with us? Isn't that enough to make us happy?
When I walk into a market I may see a different cut of meat or an unusual vegetable and think, ‘I wonder how it would be if I took the recipe for that sauce I had in Provence and put the two together?’ So I go home and try it out. Sometimes my idea is a success and sometimes it is a flop, but that is how recipes are born. There really are not recipes, only millions of variations sparked by someone’s imagination and desire to be a little creative and different. American cooking is built, after all, on variations of old recipes from around the world.
The super awesomeness would be a portable teleportation machine that I could take with me. I go wherever I want, and then I can go from there to wherever I want. Instantly. Without having to go through TSA. One can wish.
Taking dishes straight off the restaurant's menu and putting them into a cookbook doesn't work, because as a chef you have your own vision of what your food is, but you can't always explain it. Or you can't pick recipes that best illustrate who and where you are and what you're doing. And if the recipes don't work, you don't have a book.
Because I'm from Manchester I'm always looking for a bit of blue sky wherever I can find it.
My flag is always flying. My shingle is always out. I'm always looking for movie ideas.