Conversations with my mother, father, my grandparents, as I've grown up have obviously driven me towards wanting to try and make a difference as much as possible.
I've longed for kids since I was very, very young. And so... I'm waiting to find the right person, someone who's willing to take on the job.
We also had to bring with us some desired scientific equipment over to the station as well as assemble new machines. For that, I had to conduct two space walks.
Shortly afterwards, I did a third one to repair the robotic arm of the station. This arm plays a very important role in the ongoing expansion of the station as well as in the deployment of solar panels.
I think it's very important that you make your own decision about what you are. Therefore you're responsible for your actions, so you don't blame other people.
There's been a lot of speculation about every single girl I'm with and it actually does quite irritate me after a while, more so because it's a complete pain for the girls.
When I was younger and my parents used to always slap my hand if I was picking my nose or if I was running around screaming I was told to shut up.
You hear a lot of horror stories about proposing and things going horribly wrong - it went really, really well and I was really pleased when she said yes.
I have to say that I thought search-and-rescue duties over Snowdonia were physically and mentally demanding, but looking after a 3-week-old baby is up there!
My chefs don't apply for 'Top Chef'. They all know that there is no way. At the end of the process I look at the resumes of the last 25 options just to make sure they've never worked for me before.
I want to feed my kid something that is real and not processed. It's hard to do. People are working and busy. The question is: Is it worth it? Is it worth stopping at the farm stand or supermarket to buy fresh ingredients?
I have an affinity for the old Seattle coffee shops, places like the Green Onion and the Copper Kettle, the classic kind of coffee bar - little places that served breakfast, lunch and dinner and have pretty much disappeared.
Most of the catfish you find at the fish counter has been farmed. Though I usually prefer to buy and eat wild fish, farmed catfish taste cleaner, without the muddy taste of their wild relatives.
Tender and sweet, Manila clams partner well with a wide variety of foods - white wine, sake, beer, butter, leeks, fresh herbs, roasted peppers, olives, and wild mushrooms, to name a few.
Horseradish is one of those perk-me-ups. You can use it in a cocktail sauce, you can bread fish with it - it loses its punch when cooked. It's a 'What is that?' flavor. It adds depth of flavor to things.
Summer in Seattle allows me to indulge in some of the region's top culinary delights - I'm talking about wild king salmon and fresh, ripe Washington stone fruits and berries like cherries, peaches, plums, and blueberries.
Spooning a seasonal fruit relish onto a plate of grilled king salmon is very much my style - flavorful, straightforward, and unfussy. I also like the way fresh, ripe fruit balances the richness of the salmon.
I can't stand it when restaurants don't have a sense of place in a city. When I'm in London, I want to know I'm in London. When you're sitting in my joint, you know you're sitting in Seattle.
I'm a compassionate person, so if a product is 15 percent more than what I typically pay, and I see the purpose, I'll foster that kind of sustainability for the farmers/fishers.
I use a lot of spices, fresh veggies and fruit, extra virgin olive oil, nuts, avocado, soybeans and organic ingredients as often as possible. We need fat in our diets and using the healthier fats is key.
After a while I thought it didn't make any sense to use a pick. It's kind of like typing with one finger on each hand instead of using all your fingers.
