I'm very interested in my new kitchen equipment shop. I've started it with two friends.
I always value my large kitchen because it was better to do everything there, you wash up, you do everything, rather than messing up another room and I pop my typewriter just next to it. So I still write now but I was doing more writing when the children were younger.
Fifty thousand dollars' worth of cabinets isn't going to make you a better cook; cooking is going to make you a better cook. At the end of the day, you can slice a mushroom in about three inches of space, and you can carve a chicken in a foot and a half. So it doesn't matter how big the kitchen is.
I was more of the kind of babysitter that liked holding the baby, sort of playing Mom, and then putting the baby to bed and watching TV while eating everything in their kitchen.
I've loved singing since forever. Whether it was with my sisters while cleaning the kitchen, putting shows on for my stuffed animals, writing songs about my stuffed animals, starting an a capella group with my cousins while on vacation, or awkwardly singing along to karaoke tracks alone in my bedroom - singing always found a way into my life.
I love my kitchen. For Manhattan, I have a rather decent-size kitchen, and it has an opening that gives out to the dining room, which has a window with a view of the city and in the distance the Statue of Liberty.
Julia Child wasn't afraid to have fun. She made fantastic food but knew how to have a good time and not be too stuck up about the kitchen space.
I'm not the neatest person in the kitchen by any means.
Get out from that kitchen and rattle those pots and pans. Well, roll my breakfast cause I'm a hungry man.
People who volunteer at the recycling center or soup kitchen through a church or neighborhood group can come to feel part of something 'larger.' Such a sense of belonging calls on a different part of a self than the market calls on. The market calls on our sense of self-interest. It focuses us on what we 'get.'
I have loved to cook since I was a child in my mother's kitchen. If I don't have time to cook, I'll just read a cookbook.
I was at the end of the studio system so when I walked into movies, I had a magnificent suite in which I had a living room and a kitchen and a complete makeup room. I had everything just for me. With the independents, you're kind of roughing it, literally.
Finally, when all was said and done, the certainty (so often experienced, yet always new) that female charms, the kind that inflame the senses, are no more than kitchen smells: they tease you when you're hungry and disgust you when you've had your fill.
Traditionally, lots of vagrants and unemployable characters wind up working in kitchens.
I've just always loved singing, and I come from a family that loves singing around the kitchen table.
The house is in turmoil with records on every space. In the kitchen and in the dining room is covered with records. I don't have a big enough house to accommodate everything.
We were never organized readers who would see a book through to its end in any sory of logical order. We weave in and out of words like tourists on a hop-on, hop-off bus tour. Put a book down in the kitchen to go to the bathroom and you might return to find it gone, replaced by another of equal interest. We are indiscriminate.
I taped my first series for PBS in 1982 at WJCT-TV in Jacksonville, Florida. The show, called 'Everyday Cooking with Jacques Pepin,' was about saving time and money in the kitchen - and it was a celebration of simple and unpretentious food.
I was chef to the French Presidents between '56 and '59, finished with de Gaulle, and during de Gaulle I remember serving Eisenhower, Nehru, Tito, Macmillan; those were the heads of state at the time. I never saw anyone. No one would ever, ever, ever come to the kitchen. You couldn't even see them.
This is what a family is all about - one another, sitting around the table at night. And it's very, very important, I think, for the kid to spend time not only around the table eating with their parents, but in the kitchen.
I left school when I was 14 to work in kitchens.
A gastronomical supermeal didn't necessarily have to involve the things I had brought from other top kitchens.
My mother's kitchen was built to be the focal point of our house. I got into the kitchen often as a child.
My parents traveled a lot, so my grandparents practically raised me. My grandmother and I really bonded in the kitchen. She's this amazing southern cook, and I would always help her - whether it was cracking eggs or stirring the green beans. It takes me back there.
People rescue each other. They build shelters and community kitchens and ways to deal with lost children and eventually rebuild one way or another.
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