I think Australian food is probably some of the best in the world.

I think travel is probably the downside of playing professional golf, but you've got to do it.

It was sort of just a family sport. My mom and dad were pretty keen golfers when I was young and so were my grandparents, and I just sort of tagged along with them.

Like I said, I'm just trying to continue to improve and get better.

Sometimes I don't understand why I'm sitting here.

I think Australian food is probably some of the best in the world.

I think anyone that isn't fired up right now shouldn't probably be out here.

I like other people's kids and being able to give them back when I want to.

If you don't enjoy it, then putting in the long hours is going to take their toll. If you don't enjoy it, then putting in the long hours is going to take their toll.

I only get to spend about six to eight weeks in Australia now and I really miss my family and friends.

All four majors are definitely a priority.

There are great amateur bodies that have good programs right from the grassroots level to professionals.

I think I was given a gift to play golf and to be mentally strong.

I mean, I think I just it added to my excitement to playing today, and just going out there and doing the best I could, and no matter what happened, the end of the day was going to be a good end.

I still can't believe that I've achieved what I have. It's like I've lived a dream for about five years now.

First round of the tournament being a Major, I think the butterflies were a little different than that.

I try to win every tournament.

The fact that I've achieved this so soon is just a bonus, I guess. Everything from now on is a bonus for me.

Golf is my boyfriend right now.

On one hand, it seems like I've waited a long time for this.

I think for a lot of amateurs, their alignment is always out.

I've always wanted to be a professional golfer and I'm glad that came true.

It takes having your golf peak four different times throughout the year. You have to like all four golf courses. You've got to be the best of that week for the four weeks.

Right now I'm still only 25 and I don't think the maternal bug has hit me yet.

You see that a handful of times every year where a person that hasn't been playing that well pops up and wins.

I think it's as popular as it ever has been and it continues to grow as it does all around the world.

I'm just going to go with it for as long as it lasts.

I'm working harder than ever now, and I'm putting on my pants the same as I always have. I just get up every day and try to do a little better than the day before, and that is to run a great restaurant with great food, great wine, and great service. That's my philosophy.

Food was a constant topic of conversation in our household.

Islands are known to differ in the food supply available to ground finches, mainly seeds.

I've always done food that can work in a set time frame. The message I'm trying to get across is, it doesn't have to take three days to do this. With planning, you can do a lot and really have quality food every day.

You know, nobody eats in England. Three or four pints of English beer a night fills you. I can't say I'm very impressed with the food in America. it's all sort of bland. Like turkey sandwiches.

Food simply isn't important to me.

It all comes back to the basics. Serve customers the best-tasting food at a good value in a clean, comfortable restaurant, and they'll keep coming back.

It is obvious that the greatest and most important service that is required of our agriculture under existing conditions is an enlarged production of the staple food crops.

Nothing to do but work, Nothing to eat but food, Nothing to wear out but clothes, To keep one from going nude.

We would load up the yellow Cutlass Supreme station wagon and pick blackberries during blackberry season or spring onions during spring onion season. For us, food was part of the fabric of our day.

I've always preferred food be on the blander side.

The high food value of field beans and the shortage of supply due to the light yields of 1915 and 1916 render them of great importance in the regions to which they are adapted.

Mostly I enjoy the restaurants (my husband is a chef), though I wish we had a wider diversity of ethnic food.

You know the great irony is that people think you have to have money to enjoy fine food, which is a shame.

Unfortunately, the food industry has not yet faced this situation and begun taking measures to avoid exploiting our weakness for not knowing when we have had enough.

All my jobs have been with food in one way or another since 1948. My parents were in the hotel business, and I just loved the warm hearted people who worked so hard with such good humor.

Everyone would talk about their diets and working out and what it made me do was go to craft services where all the food for the cast and crew was and I would eat.

Italy in the first years got food, for the first year or the first periods got food. Then we got raw materials and then we got tool machines, let's say, instruments for working.

Wit is the salt of conversation, not the food.

I went from 118 pounds to 135 pounds in a few months. But, I still didn't know anything about food.

Every major food company now has an organic division. There's more capital going into organic agriculture than ever before.

I grew up on food stamps. I come from a very humble background. And I've had many friends that have been destitute - you know, running into trouble - and places like The Midnight Mission have given them hope and have fed them and gotten them back on the right path.