Trisha Yearwood Quotes

As if a cookbook had anything to do with writing.

It's very hard to be an innovator at the highest level in any discipline. For some chefs it's merely about combining ingredients, but that's something you can do with your eyes closed.

I've learned how to make a nice souffle, a little mac and cheese.

Cooking well, with love, is an art.

If I would not be able to create music, I would create art or something else. Perhaps cooking.

Each time I write, each time the authentic words break through, I am changed. The older order that I was collapses and dies. I lose control. I do not know exactly what words will appear on the page. I follow language. I follow the sound of the words, and I am surprised and transformed by what I record.

Your recipe, darling, is so tasty, and you sure can stir your pot.

The Artist is no other than he who unlearns what he has learned, in order to know himself.

I can't even find the perfect brush so I can paint what's going through my mind. Racing 'gainst myself but I'm a couple steps behind.

Sometimes I could quit paint and take to charring. It must be fine to clean perfectly, to shine and polish and know that it could not be done better. In painting that never occurs.

Do you know how many movies I wrote when I was high?

Making is always a slightly hopeful thing because once you've made something, it'll - the world will be different.

We are living in a world where the individual must learn to command the raw materials of expression. He must not be dependent all the time on the ready-made, the finished product. It's the transferring, the changing of the raw into what is the expression of your own self – the whole joy and satisfaction and frustration of life is built into this.

Katagiri Roshi says: "Poor artists. They suffer very much. They finish a masterpiece and they are not satisfied. They want to go on and do another." Yes, but it's better to go on and do another if you have the urge than to start drinking and become alcoholic or eat a pound of good fudge and get fat.

One of the few things I know about writing is this: spend it all, shoot it, play it, lose it, all, right away, every time. Do not hoard what seems good for a later place in the book, or for another book; give it, give it all, give it now. . . . Something more will arise for later, something better. These things fill from behind, from beneath, like well water. Similarly, the impulse to keep to yourself what you have learned is not only shameful, it is destructive. Anything you do not give freely and abundantly becomes lost to you. You open your safe and find ashes.

The more I become decomposed, the more sick and fragile I am, the more I become an artist.

All art is concerned with coming into being.

Sometimes I scrape off a lot. You have on the floor, like cow dung in the field, this big glob of paint... and it's just a lot of inert matter, inert paint. Then I look back at the canvas, and it's not inert - it's active, moving and living.

I cook and I chat. That's what I do. I love to write recipes, but basically, if you had to put it in a nutshell, I cook and I chat.

I played with an idea, and grew willful; tossed it into the air; transformed it; let it escape and recaptured it; made it iridescent with fancy, and winged it with paradox.

When I wrote the words and I have the music, I felt, wow, you know, this has got to be right. I got to sing it right.

I do not know who sings my songs / Before they are sung by me.

In the eyes of those lovers of perfection, a work is never finished - a word that for them has no sense - but abandoned; and this abandonment, whether to the flames or to the public (and which is the result of weariness or an obligation to deliver) is a kind of an accident to them, like the breaking off of a reflection, which fatigue, irritation, or something similar has made worthless.

Women can spin very well; but they cannot make a good book of cookery.

You don't get any mixtapes, you know, 'cause I don't like my voice in there. I want to be that, but that's just not me, you know. And I'm very impatient; if I don't do it right, I'll be like, well, 'Ok that's the best I'm gonna do it.' Because I feel like if you take too much time on something, you lose the motivation for it.