A Quote by Nora Ephron

[I] had gotten to the point where I simply could not make a bad vinaigrette, this was not exactly the stuff of drama. (Even now, I cannot believe Mark would want to risk losing that vinaigrette. You just don't bump into vinaigrettes that good.)
I've kind of gotten more timid. I used to be fearless - at a certain point I didn't care about what anybody thought. I had all the answers and I could have been as bad as I wanted to be. But nowadays I just want to be good and make people happy.
People aren't either wicked or noble. They're like chef's salads, with good things and bad things chopped and mixed together in a vinaigrette of confusion and conflict.
When I had a few francs, I spent them at a café on the Place de Longchamps, a block or so from my pension, where I could order a glass of Beaujolais and a plate of string beans in vinaigrette for the equivalent of fifteen cents.
Balsamic vinaigrette, Tabasco, and giblets. Then let it boil.
What I love about the term 'salad' is that it can appear in so many different forms and says a lot about the cook. It could be a simple as fresh green lettuces tossed with a basic vinaigrette, or it could be as hearty as a couscous salad with grilled shrimp.
Marriage? It's like asparagus eaten with vinaigrette or hollandaise, a matter of taste but of no importance.
The early days of being vegetarian meant ordering plain salads with vinaigrette and a baked potato. You could put the potato in the salad, and, if you were lucky, there were kidney beans.
I am not pregnant, but I've had three kids, and there is a 'bump.' From now on, ladies, I will have a 'bump,' and it will be my 'baby bump,' and let's just all settle in and get used to it; it's not going anywhere.
I am not pregnant, but I've had three kids, and there is a 'bump.' From now on, ladies, I will have a 'bump' and it will be my 'baby bump,' and let's just all settle in and get used to it. It's not going anywhere.
I know pastry chefs who are overwhelmed by the idea of tasting, rather than measuring, their way to a balanced vinaigrette.
When you make a record, you probably are not going to hit exactly what you were aiming for. You also have to let go at a certain point, and just trust it. I remember feeling we had fallen short, or that it had fallen short. At the same time it was great to see a good critical reaction to it, and to hear people were enjoying it, which made me think, "Well, maybe it's a good thing I didn't get exactly what I wanted." Now we're testing that theory.
If you believe the good stuff that people say then you have to believe the bad stuff and then you allow yourself to be on a roller coaster of what other people think. So I think you try to find the good in the bad and the bad in the good and balance yourself and stay on an even keel.
I feel like, If I would have lived in my hometown, I probably would have gotten in a lot more trouble. I was just in places where I could have gotten in trouble. I skateboarded a lot, just getting into the wrong stuff. I could've just hung out with the wrong friends.
I make sure to hold onto everything, even the stuff I've gotten rid of, because if there's one thing I've learned about the band is that I'll bring stuff in, and it's oftentimes the stuff that I've gotten rid of that's the stuff that everyone else is like, "yeah!!!!"
I would think we have a trajectory of failure on the Republicans' part. When you think about how they managed to make John Kerry look bad during the last election for actually serving in Vietnam, and testifying in Congress after he'd gotten medals, and said that he didn't believe in them or that he didn't believe in the war and that it should stop . . . That they could turn that in negative when their guy, George W. Bush, never even went to Vietnam.
The addition of vinaigrette to freshly roasted vegetables gives them a freshness and juiciness they don't normally have; the acidity brings out new shades of flavour, too.
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