I don't think I'm complicated at all. I'm not political, and I'm not trying to be diplomatic. I don't want to hurt anybody's feelings, and I don't say bad things about people. There is no agenda. There's no trying to fool somebody.
In 1999, I got fired as coach of New England. In three years in New England, we actually did better than most people think. We were 27-21, won the AFC division title, went to the playoffs twice.
fear can only be created by an enclosed mind happiness and laughter are all measures of are success when the reality are goals are all the same death so the reality of success can be seen as a disguise to protect from the fear which is death
When you grow and rise above the masses, you will always become a target. Just as the flower grows above the grass, it becomes a target for the nourishment of the rays of sunshine, it also becomes a target to be cut down.
Ognuno sta solo sul cuor della terra trafitto da un raggio di sole: ed e subito sera. (Everyone stands along on the heart of the earth transfixed by a sun ray: and suddenly it is evening.)
I started cooking 30-something years ago. When I was 14, 15, I was a short-order cook in a snack bar. That was at a place called the Gran Centurions. It was an Italian-American swim club my parents belonged to.
this terror then and drakness of mind must be dispelled not by the rays of the sun and glittering shafts of day, but by the aspect and the law of nature; the warp whose design we shall begin with this first principle, nothing is ever gotten out of no...
In my 'Big Dinners' cookbook, I recreated my mother's recipe for crab dip. The creamy dressing for this dip, made with mayonnaise, tomato paste, a touch of honey, sliced chives, lemon juice and zest, horseradish and Tabasco, is reminiscent of Thousan...
It's hard to legislate what people eat. People are getting fed up with being told what they can and can't do. It boils down to personal responsibility. People need to read labels, do their research and act accordingly.
Catfish's mild taste adapts well to a wide array of flavors, especially strong assertive ones, which is why you used to see it 'blackened' Cajun style on so many restaurant menus - a trick which soon became a tired cliche.
Over the years I've tweaked my stuffing recipe many times, adding a variety of ingredients like sauteed wild mushrooms, dried cherries, fresh chevre, toasted hazelnuts, chopped ham hock meat, and other taste treats.
There's something majestic about a 30-pound Chinook salmon roasted and served whole - people get excited when you present it with the head and tail on. It has beautifully browned skin and extraordinary bright red flesh when you cut into it.
Mastering one recipe is better than mastering too many. Learn something and own it, and you'll feel so much better about it. You'll have more confidence if you've made it five times, and that confidence adds so much fun to cooking.
I think a lot of people have a misconception of what the kitchen is about, but you know the grueling part of it is also the pleasure of it. That's why I think you have to have a certain mentality to understand what that is and be able to handle it.
When you're younger, it's about, 'How can I get better? How can I become the player that I want to be?' As you get older, it's, 'How can this football team improve?' While all along getting better along the way.
Successful people will always tell you you can do something. It's the people who have never accomplished anything who will always discourage you from trying to achieve excellent things.
I'm signing on to be an athlete, and it's almost like Karl Marx's theory on capitalism. I am both the worker and the product. I'm choosing to be a part of this system, thus I'm choosing to be part of the conditions that are set in this system.
I studied philosophy and ended on sociology. For some reason, all the advanced courses in philosophy were offered 4:30 to 6:30, so I could never go because of football, so I had to switch.
I just felt like reflecting on my junior year, when I didn't know what I was doing, I left a lot of stuff out there. Actually, I gained close to 700 yards more and I took myself out of a lot of games.
When you taste things in the right order, sometimes they taste so much different than if you taste them out of order. Not that there's a right order, like by rule, but just like in a thoughtful way that makes sense.
I obsess everyday about everything. Not only about what we do well but what we can do better... In the end, the only reason I am motivated to do what I do is for the hedonistic pleasures of the table.
