I have always maintained a high level of fitness, and that is why I am still able to handle the demands of playing in the Premiership. People have always commented on my fitness, and it's something I pride myself on.
As they say in Italy, Italians were eating with a knife and fork when the French were still eating each other. The Medici family had to bring their Tuscan cooks up there so they could make something edible.
I don't remember my parents together, ever: my father was much older, and really only interested in collecting magazines and bathroom suites; we were the only family in the area to have a bathroom suite on the lawn.
After hurting myself like that, I could not go back immediately to racing. I was in no condition, mentally or physically. That helped me to strengthen myself to go through the hard times that were ahead with my business, and to be successful.
I started cooking in kitchens right out of high school, and I was lucky to work with a lot of great people, but I had no idea it would turn into this. Of course no one should go into this business because they want to be the next Emeril.
Indy, I have lots of great memories from there, and probably the part of me that doesn't feel quite as longing for it is that there is still a chance that I could do it again. It's not gone.
I practice yoga at home to a TV show called 'Inhale,' taught by Steve Ross. I figured that if the people on the show could stretch that deep then I could too. I ended up pulling my hip flexor. But that's how I met my husband. Paul was the physical th...
I've got a great team of engineers behind this race car. I've got a great bunch of mechanics that make it reliable. This car is developed to go out there and be better than the Reynard, and I feel that it is.
I mean, you've kind of got the track down, especially with ovals. The only thing that improves is that when race conditions come, you know what to expect slightly more from the track and from your car.
Some of the things I think I learned from that were very educational as far as just paying bills - the basics in dealing with a restaurant like that. It was just life - the education involved in running the organization, even on a small level.
I love working with big flavors like chiles and smoke. Honey is perfect for softening the edges, mellowing them out a bit. I put it in everything - vinaigrettes, soups, stocks, salsas, so I'm always on the hunt for great honey.
When Gordon the Brown, in London in 1997, commissioned a great inquisition or survey of his new realm, the result was the so-called national asset register, which was immediately dubbed by the boomers of the UK Treasury 'the modern Domesday Book.'
You've always got to work to your highest ability level. When times are great and restaurants are jamming, that's when some restaurants get sloppy and take things for granted. Never take things for granted.
If you're cooking and not making mistakes, you're not playing outside your safety zone. I don't expect it all to be good. I have fat dogs because I scrap that stuff out the back door.
You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else.
I take after my mother more than my father in terms of personality. My mother's a worrier, and I'm a worrier. Both were very good with numbers and mathematics, so I kind of got that from both of them.
I think I finally chose the graduate degree in engineering primarily because it only took one year and law school took three years, and I felt the pressure of being a little behind - although I was just 22.
I have no problems with private schools. I graduated from one and so did my mother. Private schools are useful and we often use public funds to pay for their infrastructures and other common needs.
I want to use my connections with coaches, players, celebrities, whomever, and if I can take that friendship and use it to help someone else, I'm going to take advantage of that. I'm not going to apologize for that.
For me, personally, when I'm afraid of something - when you're afraid of something, normally you try to go away, you try to avoid it. Instead of avoiding it, to overcome your fear, I believe you need to embrace it.
I fear that the rising personal bankruptcies and repossessions are the first signs of bigger problems to come and personal debt - Gordon Brown's legacy to millions of Britain's families - will hang like a millstone around the neck of the British peop...
