A city where the Capitol Dome, perforated like a kitchen colander, is the symbol of how secrets are kept.
While it is necessary to eat and therefore it is pleasantest to eat food that looks handsome and tastes good, on the other hand there are things I would far rather do than spend time in a kitchen.
I love hospitality, and I love cooking. The kitchen is where I feel most at ease and where I feel most like myself.
When I step into the kitchen in the morning, I go for the scrambled eggs with pine nuts and minced lamb. When I finish at night, it is hard to resist the burger.
Many people continue to think of sharks as man-eating beasts. Sharks are enormously powerful and wild creatures, but youre more likely to be killed by your kitchen toaster than a shark!
My plans are not to open a restaurant, but what I would like to do is open a kitchen somewhere in D.C. proper and have a chef's table where people can come and taste my food without having to have a catered event.
The domestic man, who loves no music so well as his kitchen clock, and the airs which the logs sing to him as they burn on the hearth, has solaces which others never dream of.
My home kitchen is airy, with a gas stove, a stainless-steel island table in the center and granite countertops. It's very modest but there's tons of counter space, so you can slap down three or four cutting boards.
In a professional kitchen, the idea is to have your cooks not moving much while theyre cooking. You want them to stay in the same spot.
My son called to me that God was inside his red fire engine. He wanted to show me. I did move as fast as I could, spilling like water through the kitchen door into a summer day, but God had left by the time I got there. My son smiled, told me I'd missed him by seconds.
Food became the antidote for feelings of guilt, sadness, and anger. ... Food is a resolution to controversy; food is rescue. We ate and talked and cried and laughed in the kitchen and ate again. This was about more than just food. It was about our mom making connections the best she could and in the way she knew best across the kitchen table, across time and across sadness.
My grandmother was a typical farm-family mother. She would regularly prepare dinner for thirty people, and that meant something was always cooking in the kitchen. All of my grandmother's recipes went back to her grandmother.
I love to design and remodel houses, from working with the contractors to picking the colours, materials, kitchen and bathroom accessories to finally what furniture goes where.
There's times when I'm cleaning the kitchen, and while I'm doing that, I'm singing and air guitaring with a broom to 'You Should Be Dancing.'
There arent many great passages written about food, but I love one by George Millar, who worked for the SOE in the second world war and wrote a book called Horned Pigeon. He had been on the run and hadnt eaten for a week, and his description of the cheese fondue he smells in the peasant kitchen of a house in eastern France is unbelievable.
The biggest considerations I had were practical: how do you move such a large number of actors around a small space? So, for example, if I have to have the mother bring a pot of tea from the kitchen to the living room and serve it to the others, how do I, on a practical level, get everyone into the frame? Any decisions I made about the camera angles or movement came out of necessity, versus any sort of stylistic choice.
The criticisms that are often presented to us by some in the conservative Jewish community about our Palestinian version are: first, that the U.S. is not in conflict with "Palestine" (quotes are theirs) and second, that Conflict Kitchen should counter the Palestinian viewpoints it presents with pro-Israeli viewpoints, otherwise we are spreading dangerous propaganda.
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 learned a lot of details about 1920s clothes, cars, kitchen appliances, and food. I had a character eating peanut butter in one scene until I learned that peanut butter wasn't commercially packaged and sold until 1924.
We're taught that domestic life is not a "serious" political topic, like war and peace, but the fact is that we spend most of our lives doing everyday things: at the dinner table, in the kitchen, washing dishes, grocery-shopping, commuting. These things make up the fabric of our lives.
Some of us seem to be born with a drive to try to make the world kinder. In my twenties, living in New York City, I worked in a soup kitchen every Sunday for many years, just trying to do my part. Then I read Animal Liberation and learned about factory farming and the killing of animals for oven cleaner and realized nobody needed my help as badly as the animals did.
You don't write the kitchen scene just because you're eager to do it that day and you're avoiding something else. I think it has to move slowly, step by step. I pride myself on the construction of my stories but it's not something I impose on them.
I sat around the kitchen every Sunday afternoon listening to my mother and aunts talk about the people in the neighborhood. Gossip - I loved it. And that turns out to be the writer's job: to attend to the gossip and spread it as far as you can.
Sometimes I think there are devils at work in the kitchen - recipes that are always perfect sometimes come out less than perfect and I can't figure out why.
What happens at the average church or synagogue or mosque is that I don't know many priests or ministers or rabbis who say to their congregation, 'go home and talk about the religion at the kitchen table with your kids...talk about God, talk about what this is all about.' They say in general, come back on the weekend, we'll talk to you about it.
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