George Saintsbury Quotes

I rarely have time for lunch, so tend to have a big breakfast and big dinner.

When you finish work, practically everybody in that place is going to watch a movie at night anyway. They're tired. They have dinner. They go up to their room. They're watching TV.

At the end of the day, I think everybody takes for granted that they get up, get out of bed every morning - just the mere fact that they can stand in front of the mirror and brush their teeth and get in their car and take off? A lot of people take their health for granted.

I'm the smartest at 8 A.M. I wake up at 6, drink three cups of Awake Tazo Tea and read five newspapers. I have to think up something every day, Monday to Friday.

I think I'm a realist. Which people who don't like me consider to be pessimism. It isn't pessimism at all. If I was a pessimist I wouldn't get up, I wouldn't shave, I wouldn't watch Batman at 7:30 a.m. Pessimists just don't do that sort of thing.

There are days when I don't feel motivated and I don't want to get up to go to practice. I'm a very goal-oriented person, so I set short-term goals and try to reach those goals. And when I have those days, I think about those goals, and it gets me motivated.

I thought that if I practiced doing melodies for a year or so at home, I would learn to think melodically, and when I went to work it would come out, and it did, on this album. What else was important to me...? I spend a lot of time in the grocery store, shopping.

Judging by the vast amount of cookbooks printed and sold in the United States one would think the American woman a fanatical cook. She isn't.

It's really important to find an hour or two to a day to make sure that you keep healthy, keep fit. It's very easy just to forget that aspect. And if you're feeling really good and fit, I think you can get two or three extra hours a day of hard work in as well.

Somebody said the prospect of eminent death has a wonderful clarifying effect on the mind. And I don't know if that's true, but I do think it probably causes some changes, some evolution in the way a person works. But on a day-by-day basis, I just still enjoy doing what I'm doing.

It's just starting. I think it's going to take another year and a half to get up to critical mass, but everybody loves Chinese food, Thai food, Japanese food, and it's all been exploited. The Filipinos combined the best of all of that with Spanish technique. The Spanish were a colonial power there for 500 years, and they left behind adobo and cooking in vinegar - techniques that, applied to those tropical Asian ingredients, are miraculous.

Good God," I said. "This is the most stereotypical vampire food ever." "Only if it was raw. What do you think?" "It's good," I said reluctantly. Who knew that bacon would have made all the difference? "Really good. I think you have a promising future as a housewife while Lissa works and makes millions of dollars." "Funny, that's exactly my dream.

Think of something you really care about. Then add hour to hour and calculate the fraction of your life that you've actually spent in doing it. And then calculate the time you've spent on things like shaving, riding to and fro on buses, waiting in railway junctions, swapping dirty stories, and reading the newspapers.

When you become a good cook, you become a good craftsman, first. You repeat and repeat and repeat until your hands know how to move without thinking about it.

My wife is a light eater. As soon as it's light, she starts to eat.

I love to cook; I cook every day. Chicken features a lot in our lives.

The day is done. I'm having fun. I think I'm dumb. Or maybe just happy.

I think Pete Sampras has really reached his peak. About the only thing he doesn't do is cook.

I am afraid of getting older … I am afraid of getting married. Spare me from cooking three meals a day—spare me from the relentless cage of routine and rote. I want to be free…. I want, I want to think, to be omniscient…. I think I would like to call myself ‘The girl who wanted to be God.

Chefs today choose to step onto that treadmill where they have to be seen. Every day they have to go to this party, they have to go to that party. But then you think "Who is doing the cooking?".

[Final diary entry:] Occupation is essential. And now with some pleasure I find that it's seven; and must cook dinner. Haddock and sausage meat. I think it is true that one gains a certain hold on sausage and haddock by writing them down.

I think the idea of getting out of a traffic jam and getting out of work each week and going and doing all this stuff would be really exhausting.

I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it -- and, more important, I like to give it.

There is nothing wrong with special occasion foods, as long as every day is not a special occasion.

I tend to come home and eat a bowl of cereal. I'm not thinking about baking a pie when I'm off work.