Cooking Pasta Quotes & Sayings

By diminishing the value of silence, publicity has also diminished that of language. The two are inseparable: knowing how to speak has always meant knowing how to keep silent, knowing that there are times when one should say nothing. — Octavio Paz

When the phone rang I was in the kitchen, boiling a potful of spaghetti and whistling along with an FM broadcast of the overture to Rossini's 'The Thieving Magpie,' which has to be the perfect music for cooking pasta. — Haruki Murakami

I did enjoy cooking, I still do really enjoy cooking - I make a nice salmon dish, and I'm a huge meat freak, so I love to bang a few steaks on the grill or pasta. Anything Italian, really. — Luke Pasqualino

Life without a pasta machine is like life without music! — Margo Vader

I do have some leftover chicken and pasta. (Grace)
And wine? ... That's acceptable (Julian)
Look, buster, I'm not your cooking wench. Mess with me and I'll feed you Alpo. (Grace) — Sherrilyn Kenyon

I was wary of my sister's cooking, which invariably consisted of a tubular pasta and economy cheese, charred black on the surface, with either tinned tuna or lardy mince lurking beneath the molten crust ... So that evening, in a tiny flat in Tooting, I was pushed into the tiny kitchen where sixteen people sat crammed around a tiny trestle table designed for pasting wallpaper, one of my sister's notorious pasta bakes smouldering in its centre like a meteorite, smelling of toasted cat food. — David Nicholls

I won't say my nutrition is perfect. If I'm at a restaurant and there's fresh pasta on the menu, I'm going to order it. At home, though, I avoid grains and do a lot of the cooking to control what our family eats. — Gabrielle Reece

Open the books ... and you will be staggered to see how much American money has been taken from the United States Treasury for the benefit of Russia. Find out what business has been transacted for the State Bank of Soviet Russia, by its correspondent, the Chase Bank of New York [owned by the Rockefellers]. — Louis Thomas McFadden

Buffalo Chicken Mac & Cheese This easy meal combines the flavors of buffalo wings and mac and cheese. To cut down on prep/cooking time, use a pre-cooked rotisserie chicken! 1 Cup milk 1 (12 oz) can evaporated milk ¼ Tsp garlic powder ½ Cup buffalo hot sauce (Frank's Red Hot is a good bet) 3 Cups shredded cheese (just cheddar or a mix if you'd like) 1 lb pre-cooked chicken, shredded ½ lb uncooked pasta (such as elbow macaroni) Chopped onion/celery/carrots, crumbled blue cheese (optional) Mix milk, evaporated milk, garlic powder, and hot sauce in slow cooker until combined. Add salt & pepper (to taste). Stir in cheese, chicken, and uncooked pasta. Cook on low for approximately 1 hour, stir, then continue cooking an additional 30-60 minutes, or until pasta is tender. Garnish with chopped vegetables and/or blue cheese (if desired). Enjoy! — Paige Jackson

I'm kind of a grandma, so I like cooking for my boyfriend and watching a movie. I cook a lot, actually. I'll make bacon-wrapped asparagus, steak, and pesto pasta with chicken ... but we go out to dinner a fair amount, too. — Gigi Hadid

I don't understand all the fuss. If any creature is in danger, you save it, human or animal. — Diane Ackerman

My sisters like cooking at my place. It has a bit more room, and the food tastes a little bit better. A big pot of spaghetti and sauce, some warm French bread - works all the time. I think I've been eating pasta for 26 years. — Tom Brady

I love cooking. I cook for myself every day. I like the ceremony of it. It takes me into a different zone. I make a lot of pasta. But cooking for a crowd of five or ten or, heaven forbid, twenty? No, thank you. I don't like feeling like a slave to the care and feeding of my guests. — Tim Gunn

I am a believer in nutrient timing and supplementation, through 8Zone. I love eggs, apples, wild fish, leafy greens, brown rice, pasta, oatmeal, home grown Washington Potatoes, and cooking with coconut and olive oils. — Apolo Ohno

Kitchen solace - the feeling that a delicious meal is simmering on the kitchen stove, misting up the windows, and that at any moment your lover will sit down to dinner with you and, between mouthfuls, gaze happily into your eyes. (Also known as living.)" RECIPES THE CUISINE of Provence is as diverse as its scenery: fish by the coast, vegetables in the countryside, and in the mountains lamb and a variety of staple dishes containing pulses. One region's cooking is influenced by olive oil, another's is based on wine, and pasta dishes are common along the Italian border. East kisses West in Marseilles with hints of mint, saffron and cumin, and the Vaucluse is a paradise for truffle and confectionery lovers. Yet — Nina George

Synchronicities, epiphanies, peak, and mystical experiences are all cases in which creativity breaks through the barriers of the self and allows awareness to flood through the whole domain of consciousness. It is the human mind operating, for a moment, in its true order and moving through orders of increasing subtlety, reaching past the source of mind and matter into creativity itself. — F. David Peat

I started cooking seven years ago for real, and I started with pasta, and lasagna and roast chicken. Very normal American dishes. When I turned on Food Network, or any sort of cooking channel, that's what people were making. So that's where your education comes from. — Aarti Sequeira

To some characters, fame is like an intoxicating cup placed to the lips,
they do well to turn away from it who fear it will turn their heads. But to others fame is "love disguised," the love that answers to love in its widest, most exalted sense. — Anna Brownell Jameson

Most people already know what they're doing wrong. When I get them to church I want to tell them that you can change. — Joel Osteen

I wouldn't exactly call it 'cooking' but I can make noodles. That means I can boil water, put the pasta in and wait until it's done. — Devon Werkheiser

When it comes to cooking pasta, the first essential is to make sure you have a big enough pot: it needs room to roll in the water while cooking. — Yotam Ottolenghi