Quotes by: Nadia Giosia

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Nadia G
Nadia G
Born Nadia Giosia[1]
(1980-05-12) May 12, 1980 (age 36)
Montreal, Quebec
Website http://bitchinlifestyle.tv/
Culinary career

I grew up in a family where the women were just nuts. They didn't stand around in cardigans making polite conversation while they chopped tomatoes.
Nadia Giosia
I eat mostly vegetarian. I love meat, but I think it should be enjoyed on occasion - like cheesecake or blackouts.
Nadia Giosia
Julia Child wasn't afraid to have fun. She made fantastic food but knew how to have a good time and not be too stuck up about the kitchen space.
Nadia Giosia
I always have a good quality extra virgin olive oil. A cheap quality oil will end up cheapening your dishes. And I love sweetening my dishes with maple syrup. It has a bit of a bitter kick at the end that works wonderfully in savory dishes.
Nadia Giosia
I believe that anyone can cook a great meal. Basically all you need to do is get your hands on some fresh ingredients and not be afraid to make a mess in the kitchen.
Nadia Giosia
We got Martha Stewart legitimizing homemaking for her generation, and then there's this return to being interested in all things home, lifestyle, and food again. I think this generation is less about the frills and more about the flavor of things.
Nadia Giosia
I'm addicted to laughing. I go to see a lot of comedy shows. I'm addicted to playing really loud and obnoxious rock music in my car. I'm addicted to beautiful clothes and shoes. I just love gorgeous stuff and work hard to acquire pretty things, shiny things. I'm addicted to shiny things!
Nadia Giosia
First and foremost, you've got to make yourself happy. Essentially being who you are is the most important thing. When you're after truth, happiness always comes.
Nadia Giosia
My parents immigrated from Italy and spent 40 days and 40 stinking nights on a boat so we didn't have to eat things like gizzards.
Nadia Giosia
I grew up in a food-obsessed Italian family, so food was always front and center in my life. I was a food obsessed person who morphed into a comedian and tried to figure out a way to make fun of my cake and eat it too.
Nadia Giosia
You don't just turn on a camera and do a cooking show. If you want to go somewhere with something, you've got to make it look like what it's supposed to look like five years from now.
Nadia Giosia
People are complex. You can be smart and still look hot. You can be a punk rocker yet have a refined vocabulary. It's all about this mashup that makes us who we are and I think that's a beautiful thing.
Nadia Giosia
You know, we don't have any decorative sprigs of rosemary; we're not placing little matchstick radishes onto an hors d'oeuvre... The food's gotta taste good. The concept's gotta taste good.
Nadia Giosia
Often with television, particularly with lifestyle entertainment, they really try and box you in.
Nadia Giosia
I eat vegetarian a lot. I buy only fresh ingredients and cook from scratch - that way, when I feel like snacking and look in my fridge, it's: 'Oh, baby carrots or chocolate soy pudding. Take your pick.'
Nadia Giosia
Just because one likes to cook up a great meal or decorate their home doesn't mean they have to do it with granite counter tops and duck a l'orange.
Nadia Giosia
'Shkoff' is to eat. 'Shkiaff' is to slap. Like, 'Gettouttahere I'm gonna give you a couple of shkiaffs,' or, 'Forget presentation, just shkiaff the food onto the plate.'
Nadia Giosia
I did skit comedy online for many years, beginning around 2001. Around 2006 I started watching a lot of food television and got re-interested in food. I come from a very food-obsessed family. But I also wanted to do my own thing, which was the comedy.
Nadia Giosia
North America was ready for something other than a vanilla cooking show and we were providing the double dark chocolate fudge.
Nadia Giosia
You don't have to look far to taste some of the best food the world has to offer. I'd pit my grandmother against a 3-star Michelin chef any day.
Nadia Giosia
Dinner is often a stew of beans or legumes, which are awesome for dieting; they give you that meaty satisfaction and both are excellent with whole grain rice or bread.
Nadia Giosia
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