Today I had set aside for spading. Now there is nothing pleasanter than spading when the ground is soft and damp. You turn a spade full and then carefully knock all the lumps to pieces and you go on for hours without thinking about anything. – John Steinbeck, letter to Kate Beswick

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The type of cuisine I do, especially after being on Iron Chef for several years, is a lot of global cuisine. My strength has always been Mediterranean cuisine across the board from Morocco, Spain, Italy, Greece, France, but I think now Im doing a lot of very different cuisines all the time. – Cat Cora
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