A Quote by Trina

I'm a huge seafood lover; I could cook it everyday. — © Trina
I'm a huge seafood lover; I could cook it everyday.
I cook often when I am at home but not in college. I do it alone. It is just very relaxing to me. Just about anything that I like to eat, I can cook - chicken, salmon, stir fry. I like to cook seafood or burgers the most when I am entertaining.
If we're eating industrially, if we're letting large corporations, fast food chains, cook our food, we're going to have a huge, industrialized, monoculture agriculture because big likes to buy from big. So I realized, wow, how we cook or whether we cook has a huge bearing on what kind of agriculture we're going to have.
It's a funny thing, but it's often overlooked that I'm a huge devout lover of French cooking. I have the utmost respect for them, though they have lost their respect for me because they think the way I cook is nutty.
I'm good in the kitchen. I can cook seafood, collard greens, black-eyed peas.
It is significant that one says book lover and music lover and art lover but not record lover or CD lover or, conversely, text lover.
If you didn't know that I am an actress, I don't think you could tell from my lifestyle. I cook and cook and cook. I like to be with my daughter. She's 16, so of course I bore her.
You can put the greatest seafood restaurant next to an average steak house in an urban area, and that steak house will do more business than the seafood place. If you go to the water, you can put an average seafood place next to the greatest steak house, and people are going to eat seafood.
A lover in life will be a lover in death, a lover in the tomb, a lover in paradise, a lover on the day of resurrection.
An idealistic lover is a blind lover, and therefore a true lover; a pragmatic lover is a sighted lover, and therefore a false lover.
Before I turned vegetarian, I used to often cook seafood or my favourite breakfast of eggs and bacon. Now, I love making pulao or rice with lots of spices and vegetables.
I'm a huge, huge lover of weaponry, of Japanese martial arts movies.
Im obsessed with vinyasa flow yoga and Pilates. And since I live in Sweden, and we have good seafood, I tend to cook a lot of fish, preferably with oven-roasted veggies and a cauliflower mash.
Everyday's a battle against; everyday's a fight for. Everyday is collaged with shadows cast in everyday's sunrise. Everyday is a new chance.
I don't really cook meat. I eat a bit of seafood but I'm not really into meat and the idea of cooking it is pretty intense.
Several groups have information evaluating seafood sustainability. I wrote the first such guide, and seafood pocket-guides and detailed evaluations of different seafoods are available for download from the group I founded, Blue Ocean Institute.
The summer after college, I got a job as a chef at Conscience Point Inn in Southampton. I spent the summer on the water and cemented my expertise with seafood. I've always gravitated toward places that do seafood.
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