Mondays I sleep. I go in at ten, do my lift, watch the game from the day before. Tuesday is off, but I go in, lift, watch film. Then I have French toast with my sister.
Hope, like the gleaming taper’s light, adorns and cheers our way; and still, as darker grows the night, emits a brighter ray.
I am stronger than I was last year. I am throwing the ball better now in May of 2013 than I did in May of 2012 - significantly better. I got better throughout the season.
I feel every shot, every camera move, every frame, and the way you frame something and the choice of lens, I see all those things are really important on every shot.
There's nothing worse than an ostentatious shot. Or some lighting that draws attention to itself, and you might go, 'Oh, wow, that's spectacular.' Or that spectacular shot, a big crane move, or something.
The first book that really knocked me out was the 'Brothers Karamazov.' I read it when I was a senior in high school.
Here, like everywhere else, laughing and singing, dancing and dreaming are not exactly the whole of reality; and for one ray of sun shining on the hut, the rest of the village remains in the dark.
The bottom line, in the professional level, no matter where you go, there's going to be competition. That's what it is. At the end of the day, you're trying to put team first and make each other better.
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.
He took me under his wing when I first came to the Rams and taught me everything - his technique in the pass rush, how to play off blockers, and how to make the big play.
I've followed Notre Dame football since 1946, when I listened on the radio and Johnny Lujack tackled Doc Blanchard in the open field to preserve a 0-0 tie.
