My husband is a musician. He cooks and he's a chef but he also, he makes basement recordings. So many people in my life make basement recordings, so I feel very lucky, I'm surrounded by very creative people.
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.
I really like to cook and have dinner parties and I like to clean, it really clears my head and it makes me feel good to keep my home as a comfortable place.
I love to cook. My dad's a really excellent cook and his style is: Look in the fridge and make whatever there is with whatever ingredients you have and I like cooking like that, too.
I love to cook and really enjoy cleaning my house. People always tease me about getting a maid. My girlfriend tells me that they are only $40 and will do everything. But that is my time to unwind, put my hair in a ponytail, throw on sweats, and be myself.
The most used piece of kit in my kitchen is my saucepan. I use it every morning to cook my porridge in. The least used piece of equipment? I'd say a food mixer. I've never used it, I don't really know what they're for.
I'm a rather crude cook.
The process of making music is more interesting to me than the end result. If I was a cook, I'd be more interested in cooking food than eating food.
I'm not a cook. I don't think I ever will be.
Sorry, I'm not much of a cook.
You don't have to be a chef or even a particularly good cook to experience proper kitchen alchemy: the moment when ingredients combine to form something more delectable than the sum of their parts.
All the women in my family were superb cooks.
Nobody who cooks does it with full hair and makeup in front of a TV camera.
The whole dream of having your own place is great, but the reality is having to cook and clean yourself and do the washing and make sure there's milk in the fridge. But you have to grow up some time.
My mum is Brazilian and very proud. I'd love to do a Brazilian film. I've been brought up in the Brazilian culture. My mum brought me up on my own, I cook Brazilian food, I've never spoken a word of English to my mother.
I actually struggled through teaching myself to cook because I'm completely ignorant in the kitchen. So I did really macho things like trying to make my own curry. Really hardcore stuff.
You priests. You're all the same. You think fasting helps you think about God, when anyone who can cook would tell you that fasting just makes you think about food.
I'll tell you something about tough things. They just about kill you, but if you decide to keep working at them, you'll find the way through. On the Food Network they have these shows where cooks have to put a meal together with all these weird ingredients. That's a lot like my life-dealing with things you wouldn't think ever go together. But a good cook can make the best meal out of the craziest combinations.
I'm a really good dinner party guest. I am always so appreciative, impressed that anyone has even managed to turn on the oven and cook for me.
I usually like to throw on some flip flops and go to a really nice lunch in Venice, or Santa Monica, or stay in and cook dinner.
Designers are by nature more inquisitive, more connected. They dig a little deeper in terms of insights. They turn those insights into innovation. That connection to the consumer is absolutely critical in driving innovation. It’s critical that design isn’t subjugated to the back room as a short order cook for marketing or for merchandising or sales. It has to be up front.
I ride horseback - arthritic knees permitting - or listen to opera. Sometimes I cook. I used to do needlework, but it's hard on my hands now, so I only do it occasionally, but I like it. And, of course, I read.
When I was alone, I lived on eggplant, the stove top cook's strongest ally. I fried it and stewed it, and ate it crisp and sludgy, hot and cold. It was cheap and filling and was delicious in all manner of strange combinations. If any was left over, I ate it cold the next day on bread.
'Why do you think it is...', I asked Dr. Cook ... 'that brain surgery, above all else-even rocket science-gets singled out as the most challenging of human feats, the one demanding the utmost of human intelligence?' [Dr. Cook answered,] 'No margin for error.'
The cook cares not a bit for toil, toil, if the fowl be plump and fat
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