A full moon sprinkled the black ocean with diamonds, and she could imagine fairies dancing in the silver foam that laced the huge, dark waves.
I like colorful tales with black beginnings and stormy middles and cloudless blue-sky endings. But any story will do.
God is on my side, and that's all I need. I get up in the morning, I pray to God. I don't pray to the president, the governor, the mayor, no black caucus, no this and that. I pray to God, and that's the end of it.
I don't know much about my family history except that my father had straight black hair and his ancestors probably came from India.
The very first video experience I had was in high school. They brought a black-and-white closed-circuit surveillance camera into the classroom. I will never forget, as a kid, looking at that image.
Working for President Nixon was the most extraordinary professional experience of my life. He was endlessly fascinating: brilliant, visionary, kind, generous, warm, funny - and yes, a good man.
Asking questions is what brains were born to do, at least when we were young children. For young children, quite literally, seeking explanations is as deeply rooted a drive as seeking food or water.
I am disappointed because nobody is talking about food and agriculture. They're talking about the diets of children, but they're talking about Band-Aids. We're not seeing a vision.
English food writer Elizabeth David, cook and author Richard Olney and the owner of Domaine Tempier Lulu Peyraud have all really inspired the way I think about food.
If you go out to dinner with someone, you find out what they prefer in food. We ought to be able to have a conversation to find out what people prefer when it comes to sex.
Those other 10 o'clock shows that come on, all you get from them is headaches and nightmares when you go to bed! At least we give you food, know what I mean?
My food is Louisiana, New Orleans-based, well-seasoned, rustic. I think it's pretty unique because of my background being influenced by my mom, Portuguese and French Canadian. There's a lot going on there.
Start with a clean grill. Keep it clean by brushing with a wire brush after preheating, and again after cooking. Make sure to oil your grates and your food before putting it on the grill to keep it from sticking.
Instead of going out to dinner, buy good food. Cooking at home shows such affection. In a bad economy, it's more important to make yourself feel good.
The interesting thing is, while we die of diseases of affluence from eating all these fatty meats, our poor brethren in the developing world die of diseases of poverty, because the land is not used now to grow food grain for their families.
The public should know that the liability issues here have yet to be resolved, or even raised. If you're a farmer and you're growing a genetically engineering food crop, those genes are going to flow to the other farm.
The simplest fix for better grilling is to line the inside of your barbecue with tin foil. It dramatically affects how evenly the heat is distributed. That crusty black hibachi or Weber grill is doing your food no favors.
After failing four times and after working for other people and realizing that nobody paid attention to the food like they should have, we wanted to just pay attention to the food and service.
I always preferred my father's pasta the next day, when he'd put it in a hot oven with heaps of extra cheese. It would emerge slightly burned and very crisp on top.
Food that's served at the table in a paper parcel always creates a remarkable culinary moment when opened, because the package is full of aromatic steam from the lightly cooked ingredients inside.
My work ethic came from my parents and my fear of failure. I came from a small, predominantly black school and I didn't want to let them down.
