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" I run a solid 4-6 miles at a time, and over the last year two years I've gotten really into SoulCycle. It's sort of an evolved form of spinning. "
Gail Simmons
Two
Year
Time
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" The less you do to beautiful food, the better it's going to taste. You don't need to mess with it all the time. "
Gail Simmons
You
Beautiful
Better
" I'm tempted by everything. My husband makes fun of me because every day it's a new food that I love. I have a weakness for butterscotch pudding, ice cream in any flavor and dark chocolate, although that's one thing I do keep in my house - 70% dark chocolate. "
Gail Simmons
Husband
Fun
Food
" Balance is key in cooking - you want a little acid, a little sweet, a little savory - the flavors should be harmonious. "
Gail Simmons
Balance
Cooking
Key
" You can't fake being able to cook well. "
Gail Simmons
Well
Fake
Cook
" Because I travel so much, I bring my workout clothes and shoes wherever I go. That way I can always do some exercise. "
Gail Simmons
I Can
Travel
Clothes
" Patience is the secret to good food. "
Gail Simmons
Secret
Patience
Food
" There are days when I literally have to eat 17 plates of food - it's intense. It's about moderation. You just need a few bites to get the gist of a dish. "
Gail Simmons
Moderation
Eat
Days
" I'm a healthy weight for my height, and I like how I look on most days. "
Gail Simmons
Height
Days
Most
" Patience was not something that came naturally to me, but in cooking it is the quintessential skill. "
Gail Simmons
Cooking
Patience
Skill
" I have a mantra in my head that there will always be another meal. I can put my fork down, knowing there will be good things in my future! "
Gail Simmons
Good
I Can
Good Things
" I had decided I wanted to write about food, and I knew the only way to do that is to speak with authority, which meant learning the language and knowing what that experience is like. "
Gail Simmons
Way
Experience
Food
" I cook mostly vegetarian vegetable and bean stews. Quinoa salads. I make my mother-in-law's recipe for chicken and barley stew all the time. "
Gail Simmons
Vegetarian
Time
Chicken
" Find combinations of flavors you love and buy the best quality ingredients you can afford. Your food is only going to be as good as the sum of its parts, like anything else. "
Gail Simmons
Food
You
Quality
" I am a glutton for a beautiful hotel. I am so easily smitten by high thread counts. "
Gail Simmons
High
Thread
I Am
" When I'm cooking for myself, I find that I eat almost completely vegetarian, although I'm not vegetarian. "
Gail Simmons
Find
Myself
Vegetarian
" Like baseball, food will never go out of style; we will always need to eat and we will always find it entertaining. I think of food TV this way - all the fun and none of the calories. "
Gail Simmons
Think
Baseball
Food
" I love The Inn at Palmetto Bluff, an Auberge Property in Bluffton, South Carolina. It's a spectacular corner of the world, with massive old trees lined with Spanish moss, and alligators swimming in the river. "
Gail Simmons
River
Trees
Swimming
" First and foremost, you have to remember that restaurants are businesses and they have to stay in business. And though everyone thinks they want grass fed beef, most people actually prefer the taste of corn fed - it is less dry, more marbled, and less gamey, not to mention much less expensive than grass fed. "
Gail Simmons
Business
Grass
You
" You know, I lose patience really easily; I'd rather shop in the grocery store than in the department store. I can pick an apple like nobody's business. "
Gail Simmons
Apple
Know
You
" I also have a soft spot for spicy chicken wings. They are always best eaten at dives and sports bars, like Wogie's in the West Village, New York City, near my house. "
Gail Simmons
City
New York
New
" It's better to get the nutrients for healthy skin from food, not supplements. Salmon, walnuts, blueberries, spinach... lots of my favorite foods happen to be amazing for skin too. "
Gail Simmons
Skin
Healthy
Food
" There is no better way to bring people together than with desserts. "
Gail Simmons
Way
Bring
Better
" When I diced vegetables, it was painstaking work to make sure that every single piece looked the same: 1/4-inch cubed for small, 3/4-inch cubed for large. It's a matter of practice and precision. "
Gail Simmons
Practice
Work
Same
" I cannot go to Montreal without going to Beauty's, my favorite place for breakfast, where I have the Mish-Mash omelet with hot dogs, salami, eggs, green peppers, and onions, and the best banana bread in the world. It's legendary! "
Gail Simmons
Best
Breakfast
Beauty
" I would not say I'm an aggressive shopper. I want to be; I aspire to be an aggressive shopper. I am a meek, meek shopper. "
Gail Simmons
Aggressive
Want
Say
" Eating a lot is an occupational hazard but it's a pretty great problem to have. I spend a lot of time eating sweets on TV - cake, cupcakes, donuts, and pudding. It's a dream job, but at the same time there will be days where I wake up knowing I will eat 15 desserts! "
Gail Simmons
Job
Cake
Problem
" In America, Blackberry Farm in Tennessee is one of the most amazing hotels I've had the privilege of staying at. "
Gail Simmons
Amazing
Privilege
Most
" The first thing people say to me when they meet me is, 'You're so much skinner in person.' You have to live up to these standards that are so unrealistic. I try to tune it out. "
Gail Simmons
Live
You
Say
" I never really drank coffee in college, but now I'm on my feet all day and out all night and can't believe it hasn't always been in my life. When morning comes I crave it. "
Gail Simmons
Morning
Day
College
" If you don't use good ingredients, the outcome is never going to be excellent. But if you buy the freshest ingredients that are in season, at their peak, and you cook with them, you can't really go wrong. "
Gail Simmons
You
Go
Good