FastSaying

As is always the way with pancakes, the first hotcake to come out of the pan will probably be a bit misshapen. Just scoff it, and carry on with the rest.


Yotam Ottolenghi

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I like to open for a band as it brings on sort of a challenge and it makes things more interesting. ...
KELLY JONES Great balls of fire. Don't bother me anymore, and don't call me sugar.
MARGARET MITCHELL All day long you sit and sew,
Stitch life down for fear it grow,

Stitch life down fo...
EDITH SITWELL The problem with prototypes is they don't always work.
LAURIE ANDERSON Water flows because it's willing.
MARTY RUBIN Go with the flow even if there are rapids ahead.
JIM GENOVESE Don't resist life, flow with it.
JIM GENOVESE Life is more like dancing than wrestling if you follow its rhythm.
JIM GENOVESE The problem with compassion is that it is not photogenic.
SEBASTIAN HORSLEY Longing hearts could only stand so much longing.
MARGARET MITCHELL She buys "mixed salad greens" for seven dollars a bag, triple-washed with who knows what. And to get...
RUDOLPH DELSON Suddenly she felt strong and happy. She was not afraid of the darkness or the fog and she knew with ...
MARGARET MITCHELL Dive into the river of the present, but don't thrash about, go with the flow.
JIM GENOVESE I like to not have to be 'on' for anybody.
INTERVIEW WITH THE VAMPIRE The Legend of Zorro,
INTERVIEW WITH THE VAMPIRE Louis, Louis, Louis...Stil whining, Louis! Are you quite finished? I've had to listen to that for ce...
INTERVIEW WITH THE VAMPIRE Louis: I'm flesh and blood, but not human. I haven't been human for two hundred years.
INTERVIEW WITH THE VAMPIRE Louis: You see that old woman? That will never happen to you. You will never grow old, and you will ...
INTERVIEW WITH THE VAMPIRE Lambhood and tigerishness may be found in either gender, and in the same individual at different tim...
MARGARET ATWOOD They knew that love snatched in the face of danger and death was doubly sweet for the strange excite...
MARGARET MITCHELL Take my handkerchief, Scarlett. Never, at any crisis of your life, have I known
you to have a h...
MARGARET MITCHELL Maybe that's what it all comes down to. Love, not as a surge of passion, but as a choice to commit t...
EMILY GIFFIN O full and splendid Moon, whom I
Have, from this desk, seen climb the sky
So many a midnig...
JOHANN WOLFGANG VON GOETHE The problem with me is that nothing embarrasses me.
DAVID HASSELHOFF Empathy is the new measurement of everything. It doesn't matter what religion you have, what God you...
C. JOYBELL C. Then you've made the only choice. But there's a penalty attached, as there is to most things you wan...
MARGARET MITCHELL Remembering something from the past? you are creating it right now as evidence for who you are now.
FREDERICK DODSON Be kind. We never know what people are going through. Give grace and mercy because one day your circ...
GERMANY KENT To have the cognitive abilities to do research and development is vital to a forever expanding world...
GARY F EVANS... Everything has it's own time and place, Transformation becomes effortless when we go with the flow.
SHELLI THOMPSON Kindness is universal. Sometimes being kind allows others to see the goodness in humanity through yo...
GERMANY KENT Why be an ostrich?
MARGARET MITCHELL In a world in which the common rule which binds and regulates what the general masses feel is underm...
ERNEST AGYEMANG YEBOAH That's the problem with ADHD: I have no focus; I get bored.
HANNAH GADSBY The problem with the gene pool is that there's no lifeguard.
DAVID GERROLD It's just that in the Deep South, women learn at a young age that when the world is falling apart ar...
KAREN MARIE MONING I just never thought I'd get to see how beautiful you'd become
JENNIFER L. ARMENTROUT You're beautiful, too. I mean, you're hot,” I blurted out. “But I always knew you would be.” m...
JENNIFER L. ARMENTROUT The Bible makes it clear that every time that there is a story of faith, it is completely original. ...
EUGENE H. PETERSON You have to ignore risks, put your brain on hold and follow your instincts, even when your head insi...
DARREN SHAN Children are like water; they don't much care where the stream takes them. They do nothing to avoid ...
NILESH RATHOD I want to be the first. If they'd let me go to the moon, I'd crawl all the way to Cape Kenne...
EVEL KNIEVEL The unfortunate thing is that, sometimes, we slip, but, fortunately, consciously or unconsciously, w...
ERNEST AGYEMANG YEBOAH Instead of breaking that bridge, we should, if possible, provide another, that he may retire the so...
ARISTIDES ("THE JUST") We make war that we may live in peace.
ARISTIDES ("THE JUST") I hate that just because you happen to be good at something,people automatically think that's what m...
AMBER SMITH We never have to be uncertain when we have the God of truth and righteousness.
TELEMA W. OKOBI Stop running from me and listen. I do want you. I want you even knowing if I marry you, I’ve got a...
LISA KLEYPAS You must save what you can of your life; you musn't lose it all simply because you've lost a part.
HENRY JAMES His life seemed like a deck of cards, and in the midst of all those two’s and three’s someone ha...
TEKOA MANNING Look to your heart and soul first, rather than looking to your head first, when choosing. Rather tha...
JEFFREY R. ANDERSON Name the fears that are holding you back. It's the equivalent of flooding the boogeyman with light.
GINA GREENLEE For as much as you can, build the past and the future that you can carry yourself.
MARIANA FULGER Would it please you if I said your eyes were twin gold-fish bowls filled to the brim with the cleare...
MARGARET MITCHELL She said 'Over my dead body!' so I took her at her word.
DIANA WYNNE JONES The end of the world is a strange concept. The world is always ending, and the end is always being a...
NEIL GAIMAN What is the Other?" they ask.
The Other is the one who taught me whatI should be like, but not ...
PAULO COELHO Rehashing the past wouldn't change anything. Time to move forward.
ZENA WYNN The journey of life is much about connections! One thing connects with another to bring another thin...
ERNEST AGYEMANG YEBOAH I'm in the middle of the road, it seems vague of unclear way, of where I'm going but no matter what ...
HLONIM They stand uncertainly underneath immense skies, and everything about them is drowned.
JACK KEROUAC I heard the Denver and Rio Grande locomotives howling off in to the mountains. I wanted to pursue my...
JACK KEROUAC I read my copy of On the Road and dug the scenery whizzing past. On the Road is a semi-autobiographi...
CORY DOCTOROW Search deep and wide, from all sphere of known and unknown cosmos, You will find many things that ha...
OLUSEYI AKINBAMI Christianity is the most efficacious way of life in the world
SUNDAY ADELAJA I can summarize my thoughts now by simply saying each must find his or her own Way because "the way"...
ROBERT ANTON WILSON The problem with taking amps to a shop is that they come back sounding like another amp.
STEVIE RAY VAUGHAN The problem with the future is that it keeps turning into the present.
BILL WATTERSON The problem with self-improvement is knowing when to quit.
DAVID LEE ROTH Taking the path of least resistance is always helpful and peaceful, which is always in line with you...
HINA HASHMI Taking the path of least resistance is always helpful and peaceful, which is always in line with you...
HINA HASHMI And do I ask, wherefore my heart
Falters, oppressed with unknown needs?
Why some inexpli...
JOHANN WOLFGANG VON GOETHE Civilised life, you know, is based on a huge number of illusions in which we all collaborate willing...
J.G. BALLARD Look, my friends!' he called. 'Here's a pretty hobbit-skin to wrap an elven princeling in! If it wer...
J.R.R. TOLKIEN Hail to you gods, on that day of the great reckoning. Behold me, I have come to you, without sin, wi...
THE BOOK OF THE DEAD When a man takes one step toward God, God takes more steps toward that man than there are sands in t...
THE WORK OF THE CHARIOT Brightness...I believe you stray into sarcasm."

"Funny.I thought I'd run straight into it...
BRANDON SANDERSON Don't sacrifice the present and attempt to achieve the impossible- to completely correct the past......
ASSEGID HABTEWOLD To rest was to receive all aspects of the world without judgment. A bath in the sea, a fuck with a s...
MICHAEL ONDAATJE We have tears in our eyes
As we wave our goodbyes,
We so loved being with you, we three. ROALD DAHL Be the best of you. Don’t do what society, your surroundings, or circumstances expect you to do. D...
DR ANIL KUMAR SINHA Reach out and help others. If you have the power to make someone happy, do it. Be a vessel, be the c...
GERMANY KENT If Romeo can do 'Dancing with the Stars,' anything is possible.
ROMEO MILLER And as you come to know Him, you're becoming like Him. The more you are like Him, the more different...
CRAIG GROESCHEL Friendship is a double-edged sword one side it can be great and true but the other side it spells be...
GARY F EVANS... The problem with TV now is that there's so much competition, that you're always on the chopp...
ELISHA CUTHBERT The battle is not physical, it is spiritual and your mind is the battleground. Keep your mind pure a...
JEANETTE CORON As a teacher, your job is to motivate your unmotivated student. This is how you shape the future
SOTONYE ANGA Here was one with an air of high nobility such as Aragorn at times revealed, less high perhaps, yet ...
J.R.R. TOLKIEN I just hope this year's team can begin the season on a positive note, and that will carry us the res...
ED BOBAL It is always going to be difficult in one sense in Melbourne with the way the focus will come on to ...
ANDREW THOMPSON I don't know if I have a favorite color.
KATE MIDDLETON It's very special having a new little girl.
KATE MIDDLETON May I never neither turn left nor turn right in my journey of life, but may I go straight to Christ ...
ERNEST AGYEMANG YEBOAH The problem with me is, anything that's easy I will just overdo it. Especially with clothes. But...
CHLOE GRACE MORETZ Mother Superior jump the gun...
-The Beatles, Happiness is a Warm Gun
LAUREN MYRACLE She wasn't bitter. She was sad, though. But it was a hopeful kind of sad. The kind of sad that just ...
STEPHEN CHBOSKY So, I guess we are who we are for alot of reasons. And maybe we'll never know most of them. But even...
STEPHEN CHBOSKY I love my mom so much. I don't care if that's corny to say. I think on my next birthday, I'm going t...
STEPHEN CHBOSKY We Are All Infinite
STEPHEN CHBOSKY

More Yotam Ottolenghi

The differences between a tart, a pie and a quiche are a blur.
YOTAM OTTOLENGHI You can really taste the difference between a shop-bought and a good homemade mayo.
YOTAM OTTOLENGHI Black glutinous rice works in both savoury and sweet dishes. It's a popular pudding rice in sout...
YOTAM OTTOLENGHI Most pumpkin dishes involve scooping out the seeds, cutting off the skin, and chopping up the flesh ...
YOTAM OTTOLENGHI For me, the end of childhood came when the number of candles on my birthday cake no longer reflected...
YOTAM OTTOLENGHI The smells of slow cooking spread around the house and impart a unique warmth matched only by the fl...
YOTAM OTTOLENGHI On many occasions, an informal buffet and casual seating offer a little more intimacy than a loud ga...
YOTAM OTTOLENGHI Herbs deserve to be used much more liberally.
YOTAM OTTOLENGHI You can be vegetarian and eat fish. It's your choice, just say: 'I am what I am.' There ...
YOTAM OTTOLENGHI The way to entice people into cooking is to cook delicious things.
YOTAM OTTOLENGHI Almost every culture has its own variation on chicken soup, and rightly so - it's one of the mos...
YOTAM OTTOLENGHI I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole r...
YOTAM OTTOLENGHI There is a unique freshness when eating buckwheat noodles cold with plenty of herbs and citrus acidi...
YOTAM OTTOLENGHI If I must choose between healthy and tasty, I go for the second: having only one life to waste, it m...
YOTAM OTTOLENGHI Brussels sprouts are really quite versatile.
YOTAM OTTOLENGHI A great fig should look like it's just about to burst its skin. When squeezed lightly it should ...
YOTAM OTTOLENGHI One man's trash is another man's treasure, and the by-product from one food can be perfect f...
YOTAM OTTOLENGHI Halva works brilliantly in ice-cream.
YOTAM OTTOLENGHI The combination of olive oil, garlic and lemon juice lifts the spirits in winter.
YOTAM OTTOLENGHI Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes...
YOTAM OTTOLENGHI My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red...
YOTAM OTTOLENGHI Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a...
YOTAM OTTOLENGHI As with lemon juice, the more sorrel you use, the more it has to be balanced with something sweet, s...
YOTAM OTTOLENGHI Even in the busiest kitchen, there's always a point at the end of the day when you go home.
YOTAM OTTOLENGHI The difference between a bland tomato and great one is immense, much like the difference between a s...
YOTAM OTTOLENGHI A food processor, or even one of those small bowls that fit on a stick blender, is a real treasure. ...
YOTAM OTTOLENGHI The most important thing for me is to walk the little alleys of the city, to find the little alcove ...
YOTAM OTTOLENGHI I am sure that in the story of Adam and Eve, the forbidden fruit was a fig and not an apple, pear or...
YOTAM OTTOLENGHI A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients...
YOTAM OTTOLENGHI Pasta with melted cheese is the one thing I could eat over and over again.
YOTAM OTTOLENGHI My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surf...
YOTAM OTTOLENGHI Some days, just occasionally, when I've had just one too many chickpeas, drizzles of olive oil o...
YOTAM OTTOLENGHI People don't know how good cauliflower is, because they always have this image of cauliflower ch...
YOTAM OTTOLENGHI For my money, celery hasn't got a mean bit of fibre in its body, and we all need to start being ...
YOTAM OTTOLENGHI Celery leaves are an underused ingredient, most likely because supermarkets sell mostly leafless sta...
YOTAM OTTOLENGHI How can something that's 95% water be so divisive? Alone among vegetables, the poor, innocent st...
YOTAM OTTOLENGHI Good asparagus needs minimal treatment and is best eaten with few other ingredients.
YOTAM OTTOLENGHI For those, like me, who can't rely on being given a home smoker this Christmas, you can build yo...
YOTAM OTTOLENGHI Shimeji are those odd-looking clusters of small mushrooms you often find in so-called 'exotic...
YOTAM OTTOLENGHI Pot barley takes longer to cook than pearl, but an overnight soak in water will speed things along. ...
YOTAM OTTOLENGHI Barley and mushroom is a soothing combination. It's mainly a textural thing, with the barley bot...
YOTAM OTTOLENGHI I rarely cook traditional risotto, but I love other grains cooked similarly - barley, spelt or split...
YOTAM OTTOLENGHI Though not a true cereal but a fruit, buckwheat seeds resemble cereal grains and are often used in a...
YOTAM OTTOLENGHI Sweet potatoes are ideal for lazy days: just bake, then mash and mix with yogurt, butter or olive oi...
YOTAM OTTOLENGHI I keep returning to the combination of artichoke, broad beans and lemon. The freshness of young bean...
YOTAM OTTOLENGHI Speaking as someone who didn't go through the U.K. school system, with all the culinary baggage ...
YOTAM OTTOLENGHI Custard is controversial: what makes it a custard, how best to cook it and, crucially, is it to be e...
YOTAM OTTOLENGHI In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' ...
YOTAM OTTOLENGHI Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just ...
YOTAM OTTOLENGHI I'm a firm believer that the world should be your oyster when you're cooking. People should ...
YOTAM OTTOLENGHI Orange blossom water would make a magical addition to your store cupboard.
YOTAM OTTOLENGHI I always preferred my father's pasta the next day, when he'd put it in a hot oven with heaps...
YOTAM OTTOLENGHI Chipotles, which are dried jalapeno peppers, give out a terrific smoky flavour - they're warm, e...
YOTAM OTTOLENGHI Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauce...
YOTAM OTTOLENGHI Dinner parties are still highly popular, and I believe they always will be.
YOTAM OTTOLENGHI Tossing doughnuts, fritters or fried dumplings in fennel sugar adds grown-up complexity without dimi...
YOTAM OTTOLENGHI Many people struggle to make hummus that lives up to their expectations at home, and recreating a fa...
YOTAM OTTOLENGHI I love my garlic press; in fact, it is probably my one true desert island gadget. But I'm happy ...
YOTAM OTTOLENGHI Nearly all edible seaweeds - or 'sea vegetables,' as they ought technically to be called - b...
YOTAM OTTOLENGHI I always pan-fry sprouts - it retains texture and enhances flavour.
YOTAM OTTOLENGHI Like parents, cooks shouldn't have favourites, but some recipes inevitably shine more than other...
YOTAM OTTOLENGHI Healthy is in the eye of the beholder.
YOTAM OTTOLENGHI I have to admit that I can't take a whole fig and eat it on its own as I would a peach or mango....
YOTAM OTTOLENGHI Most fish require a short cooking time, but cephalopods are the exception to this fishy rule. As wit...
YOTAM OTTOLENGHI If the first bite is with the eye and the second with the nose, some people will never take that thi...
YOTAM OTTOLENGHI Just-poached vegetables show off their natural attributes and taste fresh and light in a way you nev...
YOTAM OTTOLENGHI A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risott...
YOTAM OTTOLENGHI Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could...
YOTAM OTTOLENGHI The only way reliably to gauge the heat of any particular chilli is to cut it in half, so exposing t...
YOTAM OTTOLENGHI My all-time favourite classic use of ricotta is in gnudi: fluffy, cheesy dumplings of almost etherea...
YOTAM OTTOLENGHI Cobnuts have a fresher flavour than any other nut I know of and go very well with autumnal fruit and...
YOTAM OTTOLENGHI Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite...
YOTAM OTTOLENGHI Breakfast is always the best time for something juicy, sweet and fresh - it just feels like the righ...
YOTAM OTTOLENGHI Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically wel...
YOTAM OTTOLENGHI Most British cheeses are now vegetarian and are labelled accordingly. However, French and Italian ma...
YOTAM OTTOLENGHI Infants have around 30,000 tastebuds, only about a third of which survive into adulthood, so a child...
YOTAM OTTOLENGHI I love the way soft white cheese such as ricotta or the creamier mascarpone reflect the milieu in wh...
YOTAM OTTOLENGHI There's nothing more marvelously wintery than orange root veg mash; some butter is all it needs.
YOTAM OTTOLENGHI Tiny quails may not seem as impressive as a mammoth turkey, but there is something refreshing about ...
YOTAM OTTOLENGHI The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes.
YOTAM OTTOLENGHI I have a terrible tendency to lick my fingers when I cook. So much so that I got a telling off from ...
YOTAM OTTOLENGHI Some breakfast cereals only come into their own as children's party treats: what are cornflakes ...
YOTAM OTTOLENGHI The emotive power of hummus all over the Middle East cannot be overstated, being the focus of some s...
YOTAM OTTOLENGHI Pizza was made for television in so many ways: it is easy to heat up, easy to divide and easy to eat...
YOTAM OTTOLENGHI Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 12...
YOTAM OTTOLENGHI Take your average couscous salad, and it's almost always a sloppy mush, no matter how much atten...
YOTAM OTTOLENGHI It's hard to beat the rough texture of steel-cut oats, with their slight resistance against the ...
YOTAM OTTOLENGHI Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and ch...
YOTAM OTTOLENGHI Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetable...
YOTAM OTTOLENGHI Eating ready-made meals is about being very passive, and actively cooking is something that nothing ...
YOTAM OTTOLENGHI My secret with kale is to add lots of sweet or sharp flavours to offset some of that grassy intensit...
YOTAM OTTOLENGHI Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. I...
YOTAM OTTOLENGHI Buttermilk's palate-cleansing tartness is one reason it's used a lot in southern India, wher...
YOTAM OTTOLENGHI There are many reasons I feel at home in the U.K., but if I were asked to pinpoint the moment I knew...
YOTAM OTTOLENGHI There used to be a time - it isn't so much the case now - that vegetarianism was some kind of re...
YOTAM OTTOLENGHI Sorrel adds a unique grassy sharpness to salads and dressings, but it can be hard to come by.
YOTAM OTTOLENGHI Date syrup is a natural sweetener that has wonderful richness and treacly depth; I drizzle it over s...
YOTAM OTTOLENGHI Call me tacky, but I love the union of sweet and sour, even in some now-unloved Oriental dishes inco...
YOTAM OTTOLENGHI Chinese sausage, which is widely available from Asian grocers and online, is sweet, rich, and entici...
YOTAM OTTOLENGHI Believe it or not, I'm as much a fan of a supper shortcut as the next person.
YOTAM OTTOLENGHI I have yet to meet a carnivore who doesn't love a sausage roll.
YOTAM OTTOLENGHI I now understand how varied the world of cultivated rice is; that rice can play the lead or be a sid...
YOTAM OTTOLENGHI Greek yogurt with some olive oil stirred in can transform many dishes.
YOTAM OTTOLENGHI Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes - that's becau...
YOTAM OTTOLENGHI Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads.
YOTAM OTTOLENGHI Tagliatelle comes from the word tagliare, meaning 'to cut.' Tagliolini are simply thinly cut...
YOTAM OTTOLENGHI Dried porcini add a substantial, deep flavour to otherwise more neutral vegetables. I use them in ri...
YOTAM OTTOLENGHI Leeks are normally given the job of flavouring other things, such as stocks and soups, but I find th...
YOTAM OTTOLENGHI Swiss chard is undervalued in Britain. It's a great substitute for spinach and keeps its shape w...
YOTAM OTTOLENGHI The taste of any simple tomato-based salad is dependent on the quality of the tomatoes.
YOTAM OTTOLENGHI Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world.
YOTAM OTTOLENGHI This is, in Israel for sure, the earliest church.
YOTAM TEPPER The fact that you see banks on the streets, you don't know who the owners are. Many banks are owned ...
YOTAM ZULU Mosaics, in general, and inscribed mosaics in particular from the 3rd and 4th centuries are very rar...
YOTAM TEPPER This is a very ancient structure, maybe the oldest in our area.
YOTAM TEPPER