I don't try to match wine with food, I just drink what I like. And I think a lot of people are going towards that now, which never used to be in the past.

Since the beginning, I always loved the game. When you grow up in Montreal, one day you want to be a professional hockey player. When I was six or seven, I knew that was what I wanted.

We feel that, with Sidney, we have a great opportunity over the next few years to put a great team on the ice. We're prepared to lose some money along the way. Eventually we're going to need some help.

I didn't like the way the game was being played.

I think that with a lot of hard work and dedication, I feel that I could be the best in the world. I'm still only 35 years old... I have a fresh start physically and mentally, and I feel that I can achieve my goal to be the best again.

All I can say to the young players is, enjoy every moment of it. Just enjoy every moment of it. Your career goes by very quickly.

I didn't speak English until I came to Pittsburgh.

It's up to the community now to decide if they want to keep this team.

Well, I think just a desire to come back and be a part of the game again.

Of course, my family has been a big reason for me to come back, especially my son who loves the game of hockey - he was a big reason for me coming back.

As I've said, in 2007, we're free to go and we'll just have to do what's best for the business.

The first few games that we played against some of the teams, the young guys, you know, want a stick sign or photo sign, and I think that they respect what I have achieved throughout my career.

A month before the season I stop putting ketchup on my french fries.

My body's feeling it a little bit. But one good thing, my back is in good shape, and that's my main concern. I know that my legs are going to take awhile to get back to where I was a few years ago, but as long as my back is solid, I feel that I can play many years.

I can no longer play at a level I was accustomed to in the past.

When I'm able to see the ice ahead of time when I get the puck, I'm able to make some pretty good plays.

One thing I hate is people screaming at me. If you want me to do something, talk to me.

When someone screams at me to hurry up, I slow down.

I'm only 35, and I felt that the time was right to try to come back and have a chance for him to see me play.

I think the game has opened up, and that's why I decided to come back and try to be a part of it.

Once I'm at the arena with the guys in the dressing room, and in the bus, and on the plane, I'm a player. And I sit in the back with the players and I play cards and try to take their money.

Oh, I did stop smoking a long time ago.

I don't try to match wine with food, I just drink what I like. And I think a lot of people are going towards that now, which never used to be in the past.

He's only 4 years old, so I don't think he realized, you know, that I played so many years. Of course, we watch tapes here from the Stanley Cup years, but I don't think he realized how many years I played.

I think people in Montreal smoke a lot, and I used to smoke when I was 17-18, and just picked it up when I was playing juniors. But I think I stopped when I was 22, which was a big decision in my life.

I've gone through back surgery a couple times, and of course, my radiation treatments for six weeks got me to the point where I was not able to play at the level that I was accustomed to.

Everybody I talked to - from my friends to my family and some of the players - really gave me a lot of support from the start. And that certainly made me feel good about trying to come back and be one of the best again.

Depending on how we start the season, I can play center or wing... It doesn't matter to me.

Hockey is a tough, physical game, and it always should be.

I have two main reasons for retiring. The first is I can no longer play at a level I was accustomed to in the past. That has been very, very frustrating to me throughout this past year. The second one is realizing my health, along with my family, is the most important thing in the world.

I think the lottery changed everything for us. Once we got Sidney, it helped us turn this franchise around overnight.

My son, he is the reason I got involved. It's been a joy to be around him and teach him the stuff that I know, and to the other kids as well. When he started playing I wanted to be involved in his hockey career. It's a lot of fun for both of us.

We, as a league, must do a better job of protecting the integrity of the game and the safety of our players.

When it comes to hockey, it's been in my blood since I was 3 or 4 years old. I love coaching the kids, especially at that level.

Hockey is a tough physical game and it always should be.

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.