John Lennon, who was a good friend of mine, he had one of the best senses of humor of any human being. And Keith Richards, fantastic sense of humor. They were smart, sharp. They had their own thoughts on matters.
If indeed this is the work of God... then it's a crisis that calls for the church to be its very best self, and not worry about risking itself for the right thing.
Success is peace of mind which is a direct result of self-satisfaction in knowing you did your best to become the best you are capable of becoming.
My family deals with those risks. The best I can do is talk to them about some of those risks. I'm not incredibly specific with them, especially with my kids.
I want to know everything there is to know about Lewis and Clark. And I want to do the Sunday crossword in less than an hour. I want to be the best dad in the world. I want to play Richard II, and I want to win another Tony award.
I had a handful of records, but when I was 11 years old, I liked Puccini as much as Little Richard. They both made sense to me.
I have to say that I thought search-and-rescue duties over Snowdonia were physically and mentally demanding, but looking after a 3-week-old baby is up there!
Authors always feel in danger of being abandoned by loved ones. This is a potent fear. Yet it's as inevitable as writer's cramp when we presume to write words for others to read.
When I first came to New York City in 1967, I joined up with Richard Schechner's Performance Group - where we worked in the Performing Garage in SoHo.
The question is - did Richard Attenborough have a right to make 'Gandhi?' And did Danny Boyle have a right to make 'Slumdog Millionaire?' Quite honestly, if they didn't have the right to make these films, I had no right to make 'Elizabeth.'
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.
