My dad was a ham, too. He could sell those women anything. Of all his sons, I was the only one he could trust to sell as well as he could. I was proud of that.
The most appealing thing to me about food is combining and layering flavors, tastes, and textures. So the perfect sandwich has to be toasted. It has to have Emmenthal Swiss cheese and a combination of sweet and savory - some cranberry or fig thing happening - with different kinds of meats like Black Forest ham and roast beef.
Green Eggs and Ham was the story of my life. I wouldn't eat a thing when I was a kid, but Dr. Seuss inspired me to try cauliflower!
If the real radical finds that having long hair sets up psychological barriers to communication and organization, he cuts his hair. If I were organizing in an orthodox Jewish community, I would not walk in there eating a ham sandwich unless I wanted to be rejected so I could have an excuse to cop out.
When I get home after being away for work, my wife always stuffs the fridge with loads of what she calls 'nibbles' - all the great things you can eat straight from the fridge, like chunks of cheese, slices of ham, bowls of hummus.
I was always a total ham, but my dad really taught me that.
I love performing, you know, because, like I say, I'm a ham for this stuff.
I used to do school plays. I never really took any acting classes. I'm just a natural ham, I guess.
My father was a ham radio geek, and I remember the glow of the vacuum tubes from a Hammarlund receiver that became a hand-me-down to me.
If I'm forced to leave West Ham, it will be done according to the rules - the club will have its share of the cake.
Matthew Williamson has always been a favourite of mine, and I am definitely also rooting for up-and-coming designers like Michael van der Ham.
I'm a natural ham. It doesn't bother me to perform.
In Porto, you have to eat francesinha. Translated, it means 'little French girl.' It's this sandwich of bread, ham, and a lot of beef sausage or other meats. Then you put melted cheese on the top. The special thing about it is the sauce. Each house makes a special secret sauce, and it's usually a bit spicy.
I have very special memories of the West Ham fans.
I could be ordering ham at the deli, and someone will turn around and look at me and kind of stare. They'll just look at me like, 'I know I know your voice, and I know I know your face.'
Over the years I've tweaked my stuffing recipe many times, adding a variety of ingredients like sauteed wild mushrooms, dried cherries, fresh chevre, toasted hazelnuts, chopped ham hock meat, and other taste treats.
I always loved to be a ham and be at the center of attention, always in everybody's faces.
I am something of a ham. Yeah, I'd always been a writer. But in high school, I acted in plays. So it wasn't as if you had to drag the words out of my vocal chords.
I love making buckwheat crepes with ham, Parmesan cheese, and a fried egg on top. It's my go-to breakfast.
My father and my uncle used to be amateur monologuists because their generation grew up with Henry Irving and the like, and they had that style of delivery, of declamation: 'The Belllllls!' What we call 'ham' now, larger than life.
