I always found the Chicago audience to be a smart, fast-moving, violent and cheerful lot, and it's always good to be back.
There is inestimable blessing in a cheerful spirit. When the soul throws its windows wide open, letting in the sunshine, and presenting to all who see it the evidence of its gladness, it is not only happy, but it has an unspeakable power of doing good.
I am never so happy as when I am really engaged in good earnest, & it makes me must wonderfully cheerful & merry at other times, which is curious & very satisfactory.
Poor David Hume is dying fast, but with more real cheerfulness and good humor and with more real resignation to the necessary course of things, than any whining Christian ever dyed with pretended resignation to the will of God.
I have sacrificed not only my favorite scheme of life, but the softer affections of the heart, and my prospects of domestic happiness, and I am ready to sacrifice my life also, with cheerfulness, if that forfeiture could restore peace and good will among mankind.
I can completely lose myself into just absolutely satisfying things - a really amazing cheeseburger, a pizza, good fries, a beer. I enjoy being comfortable and eating whatever the hell I like. It's a big thing for me, just having the freedom to be able to do that.
For me, I feel empowered when I use my body to exercise, play sports, and explore the world. My body allows me to sing, dance, talk, feel - and eat a damn good piece of cheesecake.
The thing is everything is good at the Cheesecake Factory. Everything's good. It's science-based. It's a formula; there's math. It's all good!
I guess some people are brilliant enough to be brilliant on their own and never doubt anything and come up with fabulous things. But I think it's good to get into arguments with people and have them say, 'That sucks' or 'You're crazy' or 'That's cheesy' or 'What do you think of this?'
I know it may come off cheesy, but if somebody's going to invest hundreds of thousands of dollars, even more into you, you want to make sure you can return that; you want to make sure they feel good about their investment.
I don't remember the exact moment I fell in love with snowboarding; it wasn't something cheesy like, 'Oh the wind was blowing through my hair and I just knew this sport was for me... ' I was good at it, and it's exhilarating!
If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is in cooking for others - it's the same with music.
Anyone who's a chef, who loves food, ultimately knows that all that matters is: 'Is it good? Does it give pleasure?'
Don't dunk your nigiri in the soy sauce. Don't mix your wasabi in the soy sauce. If the rice is good, complement your sushi chef on the rice.
When I'm back in New York - and this is a terrible thing to complain about - I eat a lot more really, really good food than perhaps I'd like to. So many of my friends are really good chefs. It's kind of like being in the Mafia.
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.
A play is basically a long, formalistic polemic. You can write it without the poetry, and if you do, you may have a pretty good play. We know this because we see plays in translation. Not many people speak Norwegian or Danish or whatever guys like Ibsen spoke, or Russian - yet we understand Chekhov and the others.
I have lots of experience in three clubs: I was at Chelsea, then Fiorentina, and then Roma. I have good experience.
It's good for me to stay at Chelsea.
The first education to be a good chemist is to do well in high school science courses. Then, you go to college to really become a chemist. You want to take science and math. Those are the main things.
