(In cooking), there is always room for careful tinkering.

I never taste the wine first in restaurants, I just ask the waiter to pour.

Tension translates to your guests. They'll have a much better time having chili and baked potatoes than they would if you did roast duck with a wild cherry sauce and then had to lie down and cry for a while.

You don't go around grieving all the time, but the grief is still there and always will be.

I am not sure about facelifts because I wouldn't want to be someone who just looks like she's had a facelift.

Sometimes...we don't want to feel like a postmodern, postfeminist, overstretched woman but, rather, a domestic goddess, trailing nutmeggy fumes of baking pie in our languorous wake.

There is a kind of euphoria of grief, a degree of madness.