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W Quotes

Browse famous quotes beginning with W. This page is a child index of the full Popular Quotes A-Z directory.

All W Quotes

“When I perform on stage I do achieve quite a variety of ways of singing. I was interested in trying to replicate that in the studio environment. I think it is an interesting alternative position, just to stretch people's imagination, myself included, as to who is actually singing the song. It's not to create alter-egos or characters - it always feels like me, even when the voice is extremely manipulated.”

PeopleThinkingWayFeelsTryingCharacterSongVoiceImaginationInterestingEnvironmentAchieveStagePositionEgoSingingStudiosLike MeVarietyAlternativesReplicateAlter Ego
Author:Planningtorock
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“When I personally feel like I belong to the world, it is because I am with people I love in places I love. So I decided that would be my solution. I set All the World in a place I love - the central coast region of Southern California - and populated it with people and things that I love. I stopped worrying that I wasn't representing every place, every person, every possible experience. And I hoped that through this personal expression of mine, others would find their own personal meanings as well.”

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Author:Marla Frazee
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“When I photograph, I do not think much. If you looked at my contacts you would ask yourself: "What is this guy doing?" But I keep working with my contacts and with my prints, I look at them all the time. I believe that the result of this work stays in me and at the moment of photographing it comes out, without my thinking of it.”

IfsThinkingBelieveLooksMomentsGuyAsksI BelieveResultsPhotographyPhotographerPhotographContactPrintThis Guy
Author:Josef Koudelka
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“When I pick a story, I'm very much aware of the larger issues that it's illuminating. But one of the things that I, as a writer, feel strongly about is that nobody is representative. That's just narrative nonsense. People may be part of a larger story or structure or institution, but they're still people. Making them representative loses sight of that. Which is why a lot of writing about low-income people makes them into saints, perfect in their suffering.”

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Author:Katherine Boo
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“When I pick up a pencil, that this is a rough draft. This is not going anywhere, and no one's going to see it. You have permission to make all the mistakes you want. It signals freedom to me, and it signals mistakes. Then when I put it on the computer, a different part of my brain kicks in and I really evaluate every single word and sentence and make decisions. I like that step of polishing while I'm rewriting the entire thing, not just cutting and pasting. Really putting in every word and making a decision: is this something I can stand by?”

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Author:Lily King
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“When I pick up a person from the street, hungry, I give him a plate of rice, a piece of bread. But a person who is shut out, who feels unwanted, unloved, terrified, the person who has been thrown out of society - that spiritual poverty is much harder to overcome. And abortion, which often follows from contraception, brings a people to be spiritually poor, and that is the worst poverty and the most difficult to overcome.”

PeopleGivingFeelsPersonsHas BeensSpiritualDifficultPoorPovertyPiecesStreetsWorstPicksOvercomingHarderHungryBreadAbortionThrownPlatesTerrifiedRiceUnwantedUnlovedContraception
Author:Mother Teresa
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“When I pictured myself, it was always like just an outline in a coloring book, with the inside not yet completed. All the standard features were there. but the colors, the zigzags and plaids, the bits and pieces that made up me, Halley, weren't yet in place. Scarlett's vibrant reds and golds helped some, but I was still waiting.”

MadeStillsBookBitsWaitingPiecesColorStandardsGoldFeaturesOutlinesBits And PiecesPlaid
Author:Sarah Dessen
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“When I plan a menu I consider color, texture, taste, and balance: Color: A red vegetable next to a yellow one looks unappetizing. Two white ones, like celery and cauliflower, look awful. Texture: Creamed chicken with mashed potatoes makes too much mush. Always serve something crisp with something soft. Taste: Never team two sours, two sweets, or two bitters. Candied yams and cranberry sauce are both delectable, but served together they break two of these rules, color and taste contrast. Balance: Courses shouldn't be uniformly rich nor light. A too rich menu might consist of a heavy cream soup, a roast with thickened gravy and potatoes, and a heavy cream soup, a roast with thickened gravy and potatoes, and a heavy whippedcreamtopped dessert. If the main course is substantial, the first should be light, crisp and appetizing, and the dessert an airy sherbet or a compote of fresh fruit. I decide first on the main course. For a buffet for twelve there should be two warm dishes. If you're going to be a relaxed hostess choose two that can be made the day before. Most of them improve with reheating. Some of the possibilities are beef bourguignon, boned and skinned breasts of chicken in a delicate cream sauce, a shrimp-lobster-and-scallop Newburg, lamb curry with all its interesting accompaniments. With any of these, serve a large, icy bowl of crisp salad with a choice of two or three dressings in little bowls alongside. Hot dishes must be kept hot in chafing dishes or on a hot tray so that they’re just as good for the second helping. Plates should be brought warm to the buffet table just before the guests serve themselves. I like to have a complete service at each end of the table so that people won’t have to stand in line forever, and there should be an attractive centerpiece, though it can be very simple. A bowl of flowers, carefully arranged by the hostess in the afternoon, and candles—always candlelight. The first course for a buffet supper should be an eye-catching array of canapés served in the living room with the drinks. I think there should be one interesting hot thing, one at room temperature, and a bouquet of crisp raw vegetables. The raw vegetables might include slim carrot sticks, green pepper slices, scallions, little love tomatoes, zucchini wedges, radishes, cauliflowerettes, olives, and young turnips. Arrange them colorfully in a large bowl over crushed ice and offer a couple of dips for non-dieters. [...] It’s best to serve hot hors d’oevres in two batches, the second ones heating under the broiler while the first round of drinks is served. [...] After people have had their second helpings the maid clears the buffet and puts out the dessert. Some people like an elaborate ice-cream concoction — so many men like gooey, sweet things. Pander to them, and let them worry about their waistlines. Some people like to end dinner with cheese and fruit. Other two kinds — one bland and one forthright, and just ripe. French bread and crackers on the side. For diet watchers gave a pretty bowl of fresh fruits, dewy and very cold. Serve good, strong coffee in pretty demitasses and let the relaxed conversation take over.”

CookingDinner PartyMenuBrunchHostessHosting
Author:Joan Crawford
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