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What you're going to be eating in the next year is decided by chefs. If the consensus is that pot-bellies are in next season, that's what's on your plate. And I think that's a good thing, because we know, obviously, about food.
Make sure that when you look at your plate, it's a beautiful blank canvas to start with, and you want lots of color on there. You want to make sure you have whole grains and protein. It should not be beige in color; it should be green and bright red, and orange and yellow.
Traditionally, baseball punishes preening. In a society increasingly tolerant of exhibitionism, it is splendid when a hitter is knocked down because in his last at bat he lingered at the plate to admire his home run.
A great way to get all the right nutrients is to make a colorful plate - mix of good vegetables, carbohydrates, and protein. If you notice all your vegetables are green, change it up and add another color for a variety of benefits in one meal.
I try to eat healthily, but I love fried food and bad things. Give me a plate of bread, some oil and salt and I'm happy. But you can't eat like this all the time.
The last person I'd date is some rich kid who's had everything handed to her on a plate. Give me a normal girl any day.
One of the biggest problems with young chefs is too much addition to the plate. You put cilantro and then tarragon and then olive oil and then walnut oil or whatever. It's too much.
Spooning a seasonal fruit relish onto a plate of grilled king salmon is very much my style - flavorful, straightforward, and unfussy. I also like the way fresh, ripe fruit balances the richness of the salmon.
Who doesn't love digging into a plate of crab cakes or going after a chilled cracked crab with crab cracker, cocktail fork and a plastic bib for protection?
Most kids will not volunteer to eat veggies. At times you must step up to the plate and enforce the rule of authority as a parent.
It's not about being rich, but everyone back home has a pool. And I was a total water baby. My mom couldn't get me out - she'd put my dinner plate at the end of the pool, and I'd eat my meals in the water.
The guy comes up to the plate, there's always a chance where he can get a grand slam and everybody forgets about all the times he missed.
When it's your chance to step up to the plate, just hit it out of the park, and everybody will forget about everything that came before.
I'm not looking for people to bow down to me or do things in my name or even pass around a collection plate for me. I say that I'd like to be God for a while because He really can get away with anything. I mean, ANYTHING.
Food is one part of the experience. And it has to be somewhere between 50 to 60 percent of the dining experience. But the rest counts as well: The mood, the atmosphere, the music, the feeling, the design, the harmony between what you have on the plate and what surrounds the plate.
When you can throw 97 miles an hour and put the ball over the plate anytime you want, it's fun.
There's a sense of aliveness that comes from connection, shared experience. And you see it in every place. You see it when ball players jump up and down, gather at home plate, hugging, and it's not just because they're winning, it's that shared moment, that feeling of - we enter the world alone, we leave alone.
One day, the people who work in my kitchen stir-fried chopped Napa cabbage to serve with some meat or fish for their own dinner. I got to thinking: 'What if the cabbage was the most important thing on the plate?'
If you see how a plant grows and you taste it in situ you have a perfect example of how it should taste on the plate.
One of the reasons I don't see eye to eye with Women's Lib is that women have it all on a plate if only they knew it. They don't have to be pretty either.
The plate tectonics of media have shifted where NBC had to become a new media company from an old media company.
Individual statistics, plate time and everything tend to come, but the most enjoyment I get out of baseball is actually winning.
I go back five generations in Jamaica. My dad grew up in Port Royal, and my mom grew up in Kingston. My family is from the country like West Moreland and also in Manchester. I've been there countless times. As far as cuisine, there's not really much that comes out of Jamaica that's on a plate that I don't like.
That's one of the great oddities of baseball: Success is relative. A hitter who fails 70 percent of the time at the plate is a potential member of the National Baseball Hall of Fame, and many World Championship teams lose more than 70 games during their title-winning seasons.
If you're working 12-hour days, then you come home to do three hours' homework, it's quite a lot on your plate.
I wish that the world's food was spread evenly on everybody's plate, and that no-one got more or less than anyone else.
Arthur Potts Dawson
Martin Luther King, Jr.
Image of the Moment
I am the inferior of any man whose rights I trample under foot.
Robert Green Ingersoll
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