A Quote by Stephanie Sigman
I've been learning a lot about how to make a martini and all the variations that you can have with a few ingredients with Belvedere.
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How?" I demanded. "How could you have screwed this one up?" "When I got in, they said the manager was on the phone and would be a few minutes. So, I sat down and ordered a drink." This time, I did lean my forehead against the steering wheel. "What did you order?" "A martini." "A martini." I lifted my head. "You ordered a martini before a job interview." "It's a bar, Sage. I figured they'd be cool with it.
A woman needs her privacy while drinking a dirty Belvedere martini on the rocks with a splash of Tabasco.
Since truffle oil and caviar aren't always in the budget, learning to tweak and enhance just a few ingredients and flavor combinations can help you transform those ordinary ingredients into the extraordinary!
I've been making sushi for 38 years, and I'm still learning. You have to consider the size and color of the ingredients, how much salt and vinegar to use and how the seasons affect the fattiness of the fish.
I have either a cucumber martini, gin martini, or a vodka martini. That's it. Simple.
The film is made in the editing room. The shooting of the film is about shopping, almost. It's like going to get all the ingredients together, and you've got to make sure before you leave the store that you got all the ingredients. And then you take those ingredients and you can make a good cake - or not.
Many popsicles you'll find in a supermarket have a lot of unwanted sugar or preservatives, but with a few ingredients you can make healthier popsicles with any flavor you can imagine.
People seem to think that my movies are so carefully coordinated and arranged - and in a lot of ways, they are - but every single time I make a movie, I feel that every director makes these choices. You make choices about your script, you make choices about your actors, and how you're going to stage it, and how you're going to shoot it, and what the costumes are going to be like, and in every single detail, you make that decision. And for me, what ends up happening is, I wind up surprised at the combination of all these ingredients. It never is anything like what I expected.
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I'm learning a lot about how to be one of the 'good' actors. You'd hope that it's natural to be a good person, and kind, but I'm learning how to deal with long, sometimes boring days.
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Computer programming is really a lot like writing a recipe. If you've read a recipe, you know what the structure of a recipe is, it's got some things up at the top that are your ingredients, and below that, the directions for how to deal with those ingredients.
If you eat good ingredients, and moderately, it should not be a problem. If you look at the bakers over the years, how many obese bakers have there been? There have been a few - nobody's saying you can't join 'Bake Off' if you're obese - but by and large bakers, just like cooks, are not particularly overweight.
I was trained in the theater, so I really learned a lot about how to work with the camera, just technically speaking, it's been an amazing learning curve.
A lot of my friends have been collectors, and I owe a lot to them. I'm always interested in sharing collections and learning that way. I used to trade tapes a lot. I still have a few friends who I trade music with, but it's hard to find the time. I miss that.
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