I have a corn creamer that I love. It extracts pulp and juice from kernels, and I simmer that down into a creamed corn that has an almost mashed potato-like consistency. I add butter and hit it with chopped fresh chives at the end for an accent of color.

I'm obsessed with the Victorian era and the British Royal Navy... I'd love to play a troubled sailor or captain or a boatman on a three masted ship.

The key, I would say to any fledgling humorist starting out, is to make sure that sloppiness is part of your recipe. That way they come to expect fumbling and clumsiness and they say, "Oh, it must be a charming part of his personality."

I've been working steadily as an actor since around 1998. I wasn't well known in the public, but I was a dependable working journeyman.

If you don't look at yourself and evaluate it, you instead see how the world's reacting to it.

Actually, I'm not super-kickass at a lot of things.

I'm opposed to a lot of the time that we as a civilization have come to spend looking at screens. For my money, life is much delicious damn near everyplace but inside that screen.