My mom was a great cook so I always wanted to eat and make stuff. I did cooking in 4-H but it wasn't until I was out of college that I decided I wanted to make this my career.
RAW is very forgiving. I was photographing a farm woman in Ecuador cooking over a small fire and my fill flash didn't go off a few times. I was about to delete the RAW files but decided to play with the curves first because I like the composition. It turned out that the image, although underexposed by two stops, was better than the fill-flashed images because the fire was the only source of illumination and it looked more real.
I hate cooking. But I do make the candied yams every year at Thanksgiving. And they're awesome! You could definitely get diabetes and cavities from them, but they're delicious!
If I would not be able to create music, I would create art or something else. Perhaps cooking.
You probably would not choose to dine at a restaurant whose chef always ate elsewhere. I do eat my own cooking, and I don't "dine out" when it comes to investing.
Cooking is the ultimate giving!
If I had one piece of advice for people - if they are cooking from the Alinea cookbook, the Betty Crocker cookbook or the back of the box - read through the entire recipe first before reaching for any ingredients, and then read again and execute the directions.
If the choice is between cooking alive and wasting money unnecessarily I would rather waste some money, because long before we cook we are going to kill each other if we don't deal with climate change.
Machines help us do things more quickly and efficiently, but they can also destroy some community activities. Machines can also throw the weakest people out of work and this would be sad, because their small contribution to the housework or cooking is their way of giving something to the community. People who are capable of doing things very quickly with the help of machines become tremendously busy, always active, in charge of everyone - a bit like machines themselves.
Baking is how you start kids at cooking in the kitchen.
Latin food is my guiltiest pleasure and my demise. My trainer hates when I go home to visit my mom and her cooking.
I love to mix things up and create new dishes in the kitchen. I love cooking shrimp scampi and having a glass of Pinot Grigio while listening to music.
A lot of writers and artists are like chefs who eat their own cooking in the kitchen and then deliver an empty plate with assurances that it's great.
I really appreciate crafts. I like cooking. I love food and drink. I love owning that through Instagram. Although that can be challenging at times because it doesn't fit people's stereotypes of a technical founder.
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.
I love cooking for men and making love with them'not just reproductive lovemaking but I like sex for the sake of freaking out with men.
I'm not a 'strong warrior queen' like people think. I spend most of my day cooking and doing things with my sons.
When everyone's focused on the conventional parts of war - doing infantry imbeds or chasing IEDs - you look at the thing that seems not that interesting to people, like the circumstances of logistics workers cooking the troops' food or cleaning their latrines.
When we travel for research our strategy is to simply move from kitchen to kitchen. It's truly a wonderful way to travel - food shopping, cooking and eating in one home for lunch and then another for dinner. The process of cooking takes us immediately into the rituals and rhythms of daily life and also places us firmly in the position of learners. We were meet with incredible generosity by all of the families we ate with.
I did gardening and cooking and drawing and reading to try take the pressure off the music - just being eclectic and putting the fun back in and bringing more innocence in again is really important.
I am inspired by music, travel, great architecture, and good, healthy food. I look for opportunities to learn about history, art, and cooking. When I learn, I grow.
I live alone so I always just eat out. When I'm in another relationship, then maybe we'll start cooking together.
I imagine that when I am creating a song or a project or an album or putting some clothing together or cooking a meal, whatever it is, I don't really have a recipe. The fun part is to throw that big piece of clay in the middle of the table as hard as I can, and whatever shape it takes, that's what shape it takes, and then I start to carve away.
As long as there's a place for sundials and gardening and beautiful things, there's a place for the harpsichord. I completely reject the idea that harpsichord is old. And I reject the idea that something old is therefore not good or not popular. Lots of things are old. Lots of traditions are old - cooking, art. I like it because it's beautiful.
Our clients wanted the restaurant experience, not their mother's buffet dinner - so we reached out to that world and hired a series of restaurant chefs: Robb Garceau from Jean Georges, Cornelius Gallagher from Oceana. Cornelius completely revolutionized our menu; he did a stint at El Bulli, and one of the techniques he brought back was sous-vide cooking. Our current chef, Patrick Phelan, continues to grow the vision.
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