A home cook who relies too much on a recipe is sort of like a pilot who reads the plane's instruction manual while flying.

Your patience will be rewarded.

I've learned that you shouldn't have preconceived notions about anybody.

Lumps are caused by one thing and one thing alone - the improper addition of a starch.

Believe me, a grain is a terrible thing to waste.

Butter typically melts around, you know, 90 Fahrenheit, as opposed to about 20 degrees higher for lard. So what that means is that when you're working with it, the lard is going to stay more solid, which is great for flakiness.

I say grace. I'm a big believer in grace. I happen to believe in a God that made all the food and so I'm pretty grateful for that and I thank him for that. But I'm also thankful for the people that put the food on the table.