I was a choir boy for 3 years in high school at St. George's in Newport, Rhode Island.
I can tell you that I'd rather be kissed by my dogs than by some people I've known.
My biggest weakness is patience, wanting to see things happen too quickly or get changes in place right away. Not having the patience to let things develop.
I couldn't be a director because I couldn't put up with the actors. I don't have the patience. Why, I'd probably kill the actors. Not to mention some of the beautiful actresses.
My mum told me to have patience. It's about realising that when things aren't going the way you want them to, or you don't have inspiration, it will come.
I'm more concerned about members of Congress being drug-free than I am about members of the Yankees or Giants.
In the United States I have always believed that there was a big difference between Conservative and stupid. Boy is it getting harder to prove that one by the minute.
It's a brave new world. I'm 42 years old. I certainly wasn't out in high school.
Places like India can give you a real culture shock because of the poverty you see, and it brings you up sharply.
Inner guidance is heard like soft music in the night by those who have learned to listen.
… éramos suficientemente uma família. De dois. O elefante e a formiga. (…) semelhantes por dentro dos medos e dos sonhos, o lado mais difícil de coincidir com alguém.
My routine is to ride that snooze button as far as it will take me, take a quick shower, get dressed in the dark and bolt out the door.
I'm a magpie in my fiction, taking whatever looks shiny and curious to line the nest of my story.
At college, I wanted to be a poet. I liked the extremely concentrated language, the atmosphere of otherworldliness.
Reason leavened with a little wit (if possible) is the real alternative to hate speech, meaning that there's no better time for it.
It wasn't a deliberate decision to become a poet. It was something I found myself doing - and loving. Language became an addiction.
Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes.
Rice and vermicelli is a common combination in Arab and Turkish cooking - it has a lighter texture than rice on its own.
For people who think of chicken as the meat choice of those-who-don't-really-like-meat, brining a bird will be a revelation.
My all-time favourite classic use of ricotta is in gnudi: fluffy, cheesy dumplings of almost ethereal, feathery lightness.
Sweet potatoes are ideal for lazy days: just bake, then mash and mix with yogurt, butter or olive oil.
