A Quote by Ryan Paevey
I like the skill set required to be an outdoorsman - to cook food over fire and to climb rocks without ropes, to move around using nothing but yourself and maybe some rudimentary tools.
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Maybe getting around in life was nothing but map-reading. A skill that required practice. A key to unlock where you wanted to go. A legend to show where you were.
Man is a tool-using animal. Without tools he is nothing, with tools he is all.
I started very early, from five or six years old, to climb. To climb trees, to climb rocks everywhere I could. At some point, of course, I used a rope.
All great contemporary artists, schooled or not, are essentially self-taught and are de-skilling like crazy. I don't look for skill in art... skill has nothing to do with technical proficiency... I'm interested in people who rethink skill, who redefine or reimagine it: an engineer, say, who builds rockets from rocks.
I'm a big foodie but not much of a cook. I can cook desi stuff like dal, rice and chicken. I learnt to cook a little bit when I was in college and I used to cook for my friends. I'm not picky about food and eat all types of food, the type of cuisine doesn't matter as long as the food tastes good.
There's nothing wrong with using frozen and canned food. There's nothing in this series I'm ashamed of. It's the way I cook.
People who like to cook like to talk about food....without one cook giving another cook a tip or two, human life might have died out a long time ago.
You can solo-climb Everest without using oxygen or you can pay guides and Sherpas to carry your loads, put ladders across crevasses, lay in 6,000 feet of fixed ropes, and have one Sherpa pulling you and another pushing you. ... The goal of climbing big, dangerous mountains should be to attain some sort of spiritual and personal growth, but this won't happen if you compromise away the entire process.
I like to cook Puerto Rican food. That's what I grew up on: rice, beans, meat, some Italian-American food. I know my way around the kitchen.
The motto of West African cooking is that if the food doesn't set fire to the tablecloth the cook is being stingy with the pepper.
I'd like to see my grandchildren climb trees, not stand under them. I'd like to see them learn to make bread and brown it over a fire using my toasting fork.
When the fire is over, always, in the ashes, our opportunities to repair, to move forward without vengeance being required - that's kind of the way us humans seem to live. We make massive mistakes. We do stupid things. We do things to survive. And then there's an opportunity to learn from them and move forward with grace. And forgiveness and that gracefulness are very connected.
I was surfing the Internet, and I came across a school in Atlanta where you could learn how to climb trees with ropes the way the pros do. It sounded terrific, and so I went down there, and I began to learn these kind of rarified techniques for how you get up and down trees while using special ropes and gear.
I'm a really good cook. I bake a lot. I cook dinner most nights. I cook everything from Italian food to Mexican food. But if I'm going to some place and it's a potluck, I'm always the one to bring dessert!
In chess there can never be a favorite move. I can probably pinpoint in a specific game, there might be a move that was like, "Oh, that was a good move." And maybe certain moves turned the whole game around, but there's not one special move that does that, unless it's checkmate because that's when the game is over.
Let’s get one thing straight: Mexican food takes a certain amount of time to cook. If you don’t have the time, don’t cook it. You can rush a Mexican meal, but you will pay in some way. You can buy so-called Mexican food at too many restaurants that say they cook Mexican food. But the real food, the most savory food, is prepared with time and love and at home. So, give up the illusion that you can throw Mexican food together. Just understand that you are going to have to make and take the time.
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