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I usually eat six times a day, small meals. For breakfast, an egg and a corn tortilla, salsa and cilantro, and some ham. For snacks, I'll have an apple, some string cheese, a yogurt. For lunch I'll have salad with protein in it and for dinner usually steamed vegetables and chicken or fish.
I used to work at a movie theater and sold hams at Honey Baked Ham during the holidays. I sold a ton of hams, and they offered me a regular job there, which I turned down. I feel like anything you do, just do it 100% because then that work ethic will bleed through when it's time to work on your dreams.
I guess I was always a ham, and I was anxious to try doing different things. I started doing impressions to make friends at school. I would do them during recess. Maybe some of the kids thought I was being weird, but everyone seemed to have a good time.
Hey, I'm not a politician. I'm a ham. I love to give speeches.
I'm not a philosopher, I'm just a simple boy from East Ham.
I started with CB radio, ham radio, and eventually went into computers. And I was just fascinated with it. And back then, when I was in school, computer hacking was encouraged. It was an encouraged activity. In fact, I remember one of the projects my teacher gave me was writing a log-in simulator.
My parents would read those books to me as well but they used to make me starving when I was a kid because they were always eating ham sandwiches with the crusts off and drinking ginger beer.
Over the years I've tweaked my stuffing recipe many times, adding a variety of ingredients like sauteed wild mushrooms, dried cherries, fresh chevre, toasted hazelnuts, chopped ham hock meat, and other taste treats.
I can only tell you that eggs, country ham, biscuits, a pot of coffee, a morning paper, a table by the window overlooking the veranda and putting green, listening to the idle chitchat of competitors, authors, wits and philosophers, hasn't exactly been a torturous way to begin each day at the Masters all these years.
I'm definitely a ham for the paparazzi.
In Germany, salads are assemblies of ham and mayonnaise, not trendy tossed leaves.
When I get home after being away for work, my wife always stuffs the fridge with loads of what she calls 'nibbles' - all the great things you can eat straight from the fridge, like chunks of cheese, slices of ham, bowls of hummus.
My father was a ham radio geek, and I remember the glow of the vacuum tubes from a Hammarlund receiver that became a hand-me-down to me.
As for meat, I'm not going to become vegetarian. I'm telling you that right now. I want me a steak. I want me a pork chop. I want me a lamb chop, even a piece of duck every once in awhile. We used to have ham and salami, all that crazy stuff. I can't eat processed food. I've got to find local farmers and get natural foods.
HAM radio is very inexpensive, it is nearly unlimited and free to use. The only limitation is that you can only talk for five minutes to any given person because the station gets out of range within that time.
When I was younger, my dad was making a music video for a band in Montreal. I was goofing around and being a ham. An agent was there and she was telling me, 'Hey, do you think you'd want to go out on auditions?' I was like, 'Yeah, what's an audition? Sure, I'll do it.'
The pig is not just pork chops and bacon and ham to us. The pig is a co-laborer in this great land-healing ministry.
I used to do school plays. I never really took any acting classes. I'm just a natural ham, I guess.
I came out wanting to be an actor. From my first view of the world, that's what I wanted to be. I'm made of 99 percent ham and 1 percent water. I was just cooked that way!
While it's typical to find steamed clam recipes which include a bit of bacon or sausage, you might not think of adding shredded ham hock, but it's another way to pair the lusty, smoky flavor of animal fat with the briny ocean flavor of shellfish.
My brother, who's a violinist now, was the real ham, the real performer of the family. His passion for the violin is the only thing that kept him from being an actor.
I'm a natural ham. It doesn't bother me to perform.
I could be ordering ham at the deli, and someone will turn around and look at me and kind of stare. They'll just look at me like, 'I know I know your voice, and I know I know your face.'
Matthew Williamson has always been a favourite of mine, and I am definitely also rooting for up-and-coming designers like Michael van der Ham.
I do a mean beef Wellington. Gordon Ramsay's is a phenomenal recipe. But that's a lot of prep. The secret to wrap it in Parma ham before wrapping in pastry. I'm so pro smuggling more meat in.
C. S. Lewis
Martin Luther King, Jr.
A. P. J. Abdul Kalam
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