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I would love to play a normal human being with a little bit of a comedic bend that had a love interest. I would love to explore comedy, like a half-hour kind of single-camera comedy. I think that would kind of suit me best.
When we were 15, my girlfriend Ruth Kaplan and I applied to the Universidad Ibero-Americana in Mexico City. We were accepted into a program that placed us with a lovely Mexican family. We lived with them for six weeks while studying Spanish poetry and Mexican anthropology.
Mary Doria Russell
In film, I was surprised when I first saw the movie 'Drive.' I said, 'Oh, God. It sounds great - I love it. Wow, this could be the soundtrack from 'American Gigolo' or 'Cat People.' But I'm surprised that the director would agree with a composer to write that kind of sound.
It's true that cilantro has a strange, strong flavor. People seem to love it or not like it at all. Even I didn't like it at first when I had it in Peru. But I got used to it - it's hard not to in South America - and now I can't live without it.
I was lucky that one of my first movies, 'One Million Years B.C.' was made in Europe by a British company. The Brits, and a lot of the rest of Europe, seemed to really love exotic women. The fact that I was American and exotic just made me more appealing to them.
Liberals become indignant when you question their patriotism, but simultaneously work overtime to give terrorists a cushion for the next attack and laugh at dumb Americans who love their country and hate the enemy.
Truth is, we offered it to Tom Hanks, which pretty much every movie in America does, but Tom passed. Billy Bob said that Hanks recently called and said he's voting for all of us for Oscars, he loved the film.
My love for American music and American movies is from an early age. I was 10 or 11 when I heard Fats Domino and Little Richard and Buddy Holly. And the movies, my dad used to take my brother and I to the movies every Friday. It was incredible: we got to see just about every movie that came out for a period of years.
First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.
I had my first French meal and I never got over it. It was just marvelous. We had oysters and a lovely dry white wine. And then we had one of those lovely scalloped dishes and the lovely, creamery buttery sauce. Then we had a roast duck and I don't know what else.
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