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Sandra Lee Quotes
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I'm not sure that some of the food purists are in touch with what really goes on in American households.
My audience knows me, and I wear beautiful clothes as a badge of honor. They remember where I came from.
I like to create what I call 'tablescapes.' It's so much more fun when you organize your table around a theme, don't you think?
My brand is a demography-breaker. It speaks to all homemakers and women from all walks of life and all across society.
One of the things I do in my cookbooks is I will do a conversion from outdoor to indoor grilling so you can do it year-round.
You don't need Montreal steak seasoning on everything.
The women are at an advantage - we represent the buying power in this country.
Why I have had such a huge career and why I have sold over four million books, is that people can do what I share with them to do.
I always buy the smaller turkeys. On the pre-baste put pats of butter on the meat under the skin, put the skin back on, put a bunch of seasoning on the top, call it a day, put it in the oven. With a 10 - 12 pound turkey you are done in a couple of hours.
Sometimes I feel like I'm not only the engine but the caboose. I have to be in the front car and pull forward, and at the same time run around behind and push everybody along with me.
Different types of chicken come at different price points. Filets are going to be more expensive. If it's bone-in and skin-on it's going to be less expensive.
I can certainly be part of the socialite group and walk those carpets every day, but I choose not to because I prefer to be grounded. You can't be at home and on the red carpet.
I don't think there are any footsteps to be walked in. No one else has taken things that you can buy at the grocery store and put them together. I hope that I have a career as long as Julia Child.
My years of living the jet-set life were fun, but they weren't fulfilling. The perks and benefits were lovely, but all of the fabulous furs, fancy jewelry and fun fetes simply weren't enough to fill my soul.
When I was at the Cordon Bleu things took hours and hours and hours to make. And they were beautiful dishes - and I know how to cook that way - but I was like, 'no one is cooking like this.'
When you're young, you think you can do anything, and that was really a gift. That's why I can never understand someone telling me 'no' today. 'No' just isn't an option.
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