#tin

What I remember most about junior homecoming was my date getting sick afterwards. That kinda sucked. Then, senior year, someone got gum in her hair when we were dancing. She had to get one of the chaperones to take her to the office and cut up her hair. I felt really bad for her, but it worked out fine. ↗

— James Lafferty

#about #afterwards #bad #cut #dancing

You know, when I sit in meetings and things are very tense and people take things extremely seriously and they invest a lot of their ego, I sometimes think to myself, 'Come on, you know, there's life and there's death and there is love.' And all of that ego business is nonsense compared to that. ↗

— Christine Lagarde

#come #compared #death #ego #extremely

I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking. ↗

— Emeril Lagasse

#cooking #getting #i #like #memories

Life just doesn't hand you things. You have to get out there and make things happen. that's the exciting part. ↗

— Emeril Lagasse

#get #hand #happen #just #life

I'm working harder than ever now, and I'm putting on my pants the same as I always have. I just get up every day and try to do a little better than the day before, and that is to run a great restaurant with great food, great wine, and great service. That's my philosophy. ↗

— Emeril Lagasse

#before #better #day #ever #every

You go to a restaurant in the States and kids have these game boards at the table. You don't see that in Italy or Spain. It's not because they can't afford to buy them, it's because that's not what eating together as a family is about. ↗

— Emeril Lagasse

#afford #because #boards #buy #eating

Home base is the support system where we have a culinary team, my own writers because of the shows and the books and stuff, we have a culinary team of about six people. Marketing, public relations, accounting and all that sort of stuff. ↗

— Emeril Lagasse

#accounting #base #because #books #culinary

I guess I feel that I was following my instincts, and at the same time being guided by the best. I became totally intrigued with Louisiana - the people, the food. It is a part of my life. Everything that has happened for me since moving here has just been icing on the cake. ↗

— Emeril Lagasse

#been #being #best #cake #everything

Kids are now eating things like edamame and sushi. I didn't know what shiitake mushrooms were when I was 10 - most kids today do. ↗

— Emeril Lagasse

#i #kids #know #like #most

Music is one of those things that is constantly going in my head all the time. It's sort of like the evolution and creation of doing food, or my philosophy about wine. It's always beating in my head, so it keeps the spirit moving. ↗

— Emeril Lagasse

#always #beating #constantly #creation #doing