Cooking Routine Quotes

Sometimes I skip breakfast, pop to the butcher and get sunburned while cooking meat.

I do sometimes cook myself, and I do enjoy it, though it does depend what's in the fridge, and filming can mean I don't have much time.

At the beginning of the week, I roast a ton of vegetables so I can use them for the next few days. I also plan out meals in advance.

I hope that if you're cooking two nights a week, you can try for three.

I'm completely recipe-bound. Everything has to be prepped and laid out in separate bowls with a Do Not Disturb sign on the door. I've no flair.

The hardest part of cooking is shopping, and if you organize yourself and shop once a week, you're halfway there.

Dinner is usually just pasta with mushrooms.

The most used piece of kit in my kitchen is my saucepan. I use it every morning to cook my porridge in. The least used piece of equipment? I'd say a food mixer. I've never used it, I don't really know what they're for.

I don't make mole everyday nor do I cook Mexican food every day.

I do loads of one-pot things because I feel like you can't go too far wrong. And I make a lot of soups and casseroles, which is so boring, but it's the only thing I can do!

At the start of each week, I generally cook a box of quinoa, and while it's simmering, I saute onions, garlic and any veggies I have on hand in a separate pan. I season the vegetables with Spike, a seasoning blend my mom always used when I was growing up, or a little Bragg Liquid Aminos. I always add crushed red pepper and chopped fresh herbs.

When I first started to cook, I would cook these elaborate meals, but I rarely cook at home now.

When I come home from a shoot, I'd rather reheat food I've made than eat takeout.

I'm not cooking every day anymore, and that's the biggest withdrawal. Cooking is honest work. Now I don't know how to measure myself.

Like most people, I cook about a dozen dishes, over and over again, and to stretch the menu has meant stretching my competence to breaking point.

Households that have lost the soul of cooking from their routines may not know what they are missing: the song of a stir-fry sizzle, the small talk of clinking measuring spoons, the yeasty scent of rising dough, the painting of flavors onto a pizza before it slides into the oven.

At home we try to plan what we cook in the week.

The wisest advice I ever received regarding the kitchen came from my mother: 'Do the dishes while you're cooking.'

I cook every night: it's part of the marriage pact.

The rule for hospitality and Irish "help," is, to have the same dinner every day throughout the year. At last, Mrs. O'Shaughnessylearns to cook it to a nicety, the host learns to carve it, and the guests are well served.

I vowed to myself when I got married that I would cook every night. I find it very therapeutic.

My life at home gives me absolute joy. There are some days when, as soon as you've finished cooking breakfast and cleaning up the kitchen, it's time to start lunch, and by the time you've done that, you're doing dinner and thinking, 'There has to be a menu we can order from.'

I bake a chocolate cake from scratch every week.

I love chicken. But, like a lot of chefs and cooks, I get tired of preparing it the same way.