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"You know, this is really a way of cooking. It's not my way. I'm deeply influenced by the Mediterranean way of being. I've spent a lot of time there. And I've sort of translated it; I've tried to make it available to people in this country to whom it might not be familiar."
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"Time is always standing still, we are only changing."
Author Name
Personal Development
"But I suppose film is distinctive because of its nature, of its being able to cut through time with editing."
Author Name
Personal Development
"The time is always right, just act."
Author Name
Personal Development
"We recorded that trio and it's out on the Knitting Factory label. I've got another record in the can with that group and Marc, which I'll hopefully finish some time before next summer."
Author Name
Personal Development
"All times are treasureable; the times of prosperity, and times of adversity."
Author Name
Personal Development
"Time is the most valuable currency so spend it wisely"
Author Name
Personal Development
"In the beauty of the mornings we forget about the night; in the beauty of the night we forget about the mornings! When you meet the beauty, you drop anchor in the present time and all other times disappear from your mind!"
Author Name
Personal Development
"Because these show are live, script pages are being switched during the program and new commercial teases might be yelled in your ear with just enough time to scribble them on scrap paper before reading them."
Author Name
Personal Development
"I am going to produce a movie of my own. I am not going to stick to the time-tested formulae of Hindi cinema. I want to make a film for the present generation. So there will be a lot of new faces in the film."
Author Name
Personal Development
"For seven years I did very little theatre, and I have to make up some time."
Author Name
Personal Development
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"I realized I didn't want to be a photographer. I gave it up, but I still worked that job in the restaurant and I found myself constantly hanging out in the kitchen."
Job
"I had all kinds of food issues, including health concerns and weight concerns."
Food
"The restaurant chefs in Spain are breaking ground, but in terms of the everyday cooking in Spain I still hear people coming back and saying they were disappointed. I think it's because they're expecting the chef stuff."
People
"You know, this is really a way of cooking. It's not my way. I'm deeply influenced by the Mediterranean way of being. I've spent a lot of time there. And I've sort of translated it; I've tried to make it available to people in this country to whom it might not be familiar."
Time
"There are so many things that come into writing a recipe, and it's really important if you're writing for home cooks to be cooking like you are at home."
Home
"So many people think they need to have serious equipment. In the magazines and the media, they see all this stylish stuff, especially on TV, and they think, That's what I need to make it work. You don't. I'm attempting a little bit of liberation here."
Work
"Salt is a preservative. It really holds flavor. For example, if you chop up some fresh herbs, or even just garlic, the salt will extract the moisture and preserve the flavor."
Health
"Using lots of fresh foods, fruits and vegetables, helps to keep the menu buoyant - I don't know if that's the right word, but it keeps a balance of freshness and health."
Health
"A lot of people love the idea of improvising but are terrified of it, so I tried to make a book that was not a chef's book about improvising but a real home cook's book with a real home cook's pantry, supermarket ingredients, that sort of thing."
Home
"This book is pointing the way into it for people that see it as daunting or a mystery. Some people just do it, but others need help with the mindset, permission almost to listen to themselves. Understanding how things work is the key."
Work
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