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.
The University of Notre Dame does not redshirt, and I endorse that policy completely. I am very much in favor of redshirting, but not at Notre Dame. But there's no doubt about it. It puts us at a huge disadvantage.
When I was younger, I thought LisaRaye sounded so country, but I've come to really appreciate my family-given name. I was named after my father, David Ray McCoy, and I'm totally a daddy's girl.
Close your eyes and place your finger on a map. Wherever it lands, that's the theme of the evening. So many times we settle for routine dishes. This forces you to try new cuisines.
My kids and I make pasta three days a week now. It's not even so much about the eating of it; they just like the process. Benno is the stuffer, and Leo is the catcher. They've got their jobs down.
The difference between 'Molto Italiano' and 'The Babbo Cookbook' is that the ingredient lists in 'Molto' are about half or even a third the size. In 'Babbo,' they are very long, they are very real. That's exactly how we make them in the restaurant.
It's hard to think what should make your blood boil more - what happened to Billy Ray or what didn't happen to those who abused him. It's something we can't ignore.
The likes of Sugar Ray Leonard, Roberto Duran, Tommy Hearns were true champions. There were some incredible fights between us, and I was happy to give them all an opportunity to fight me.
When does the dust of life seems to be a golden haze? When the whole gloomy day is manipulated by the ray of light through a lamp, ignited by a person with a surprise of love beneath an act of compassion.
I never really thought we'd fitted into the cross-over drawer. But I think the real Sugar Ray fans did like us because we always had variety and because we experimented a lot.
With chefs, the problem is we have to be very confident because people are looking at us for that. So pretty soon, you think you're a plumber, you think you're an electrician, you think you're an accountant.
The part that I know I enjoy most is the restaurants. You can't do everything, you know? For me, the priority has been being deeply involved in my restaurants and figuring out different ways to make them run better.
After the smoke clears, I think people will say, 'You know what? That Shaun Alexander, he did all right when he was here. I think there will be more smiles when the smoke clears.
The pilot is a sales tool; it introduces you to the characters and might set the template for what the show is meant to be, but there's so many boxes you have to check off on a pilot that it can sort of hurt the storytelling in a way.
Every lesson I learned as a kid was at the dinner table. Being Greek, Sicilian and Ruthenian - we are an emotional bunch. It is where we laughed, cried and yelled - but most importantly, where we bonded and connected.
The dump was kind of like a department store for Ray, but even more like a holy cementery where he could organize abandoned dreams and wrecked things into families, in a way, that stayed together.
I have to say there are a lot of me-too products and companies. Yet another social network, of the 15th flavor - that's common in every new technology revolution. There are imitators who have marginal improvements.
