A Quote by Sade Adu
Whatever I'm doing, I'm in that moment and I'm doing it. The rest of the world's lost. If I'm cooking some food or making soup, I want it to be lovely. If not, what's the point of doing it?
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I do not Twitter. I don't want to Twitter, and I don't see any point in Twittering. The last thing I want to do is tell people what I'm doing at the moment because I'm probably not doing what I'm supposed to be doing.
But it's a blessing to be so successful within a year; it's the greatest feeling in the world, making money and doing the things that I'm doing, and I definitely trying to continue doing what I'm doing.
I don't want to walk in the middle. I want people to read what I write and feel strongly about it. If, at some point, whatever I am doing is failing to elicit a response, whether it's very positive or very negative, then I am going to stop doing it.
For so long, I was searching for something to be proud of. But at a certain point, I realized, 'Wait, I'm doing what I want to be doing. I'm not wanting to do it; I'm doing it.' And that's awesome.
I used to think freedom meant doing whatever you want. It means knowing who you are, what you are supposed to be doing on this earth, and then simply doing it.
Some people who see cooking as a job. They got into cooking at some stage and they're sort of ticking along trying to get the money together to buy the car to impress the girlfriend and you know they're doing their job, but some of these people one day, all of a sudden it becomes wonderfully exciting to them. They find this love of what they're doing and they're away.
I feel a desperation to make people see what we are doing to the environment, what a mess we are making of our world. At this point, the more people I reach, the more I accomplish. ... I miss Gombe and my wonderful years in the forest But if I were to go back to that, I wouldn't feel I was doing what I should be doing.
Those places I don't understand, just doing bad food. It takes some doing. Making good pasta is so much easier than making bad stuff. It actually takes quite an effort to make poor linguine pomodora.
One of the biggest lessons I've learned is that there has got to be a reason for what you're doing. You actually have to care about what you're doing. The business has to be about something. Whatever the point of it is does not have to be inconsistent with making money, but usually if that's the sole reason, it is not very successful.
For me, some of the key points of drag are knowing who you are, how you want to go about making people happy with your art, and why you're doing what you're doing.
Cooking is like doing yoga. There is a lot of satisfaction in cooking food for others.
I get the greatest joy from just doing anything, being an actor. Doing music, and doing what I love to do. I don't make a huge distinction between comedy and drama. I think the whole point is just trying to be as honest, from moment to moment, as you can be. If you're honest about the material, and the material is ridiculous, then you're in a comedy.
If I'm watching my son play soccer, that's what I'm doing. If I'm going to a school concert, that's what I'm doing. I turn the phone off. I actively tune into whatever I'm doing. I walk every evening with one of my sons and for that half an hour, 45 minutes, that's what I'm doing.
To this day, I continuously get social media people tweeting doing 'Glorious Bombs' from all over the world. You have little kids doing them. You have moms doing them who have no idea what they're doing, but they're doing it. It's become one of those entertaining things.
The cool thing is that now that people have made this evolution where cooking is cool, people are doing it on weekends, they're doing their own challenges. It's back to cooking. And it's real cooking.
The point came when people were doing things I didn't feel competent to do myself. I'm not being modest; I honestly get lost. I was lucky in spotting what I did when I did, but there comes a point where you realise what you're doing is not going to be much good.
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