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People see me on TV two and three times a day, and see me cooking all these wonderfully Southern, fattening dishes. That's only 30 days out of 365. And it's for entertainment.
Paula Deen
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On my show I share all these yummy, fattening recipes, but I tell people, in moderation, in moderation. You can have that little piece of pie.
Paula Deen
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I pay people very, very well, probably more than I have to. But that costs me less money in the long run because I'm not having to constantly train somebody. I pay them enough that they don't go seeking a higher scale at the next restaurant.
Paula Deen
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I am so blessed. I've been way over-blessed. At 64 years old, I look forward to going to bed every night so I can wake up in the morning and see what blessing is going to come my way that day. Because you never, ever know what God's got in store for you.
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I have my new food line in the works, I think it's over 200 items. Hopefully I can make a difference; it's delicious food that's just so easy. I think it'll help people enjoy their lives...it's good!
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I am guilty of buying way too many gadgets, way too many! And though I try to keep things nice and orderly, sometimes I get distracted and stick saucepans where the stockpots should go.
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I know I can cook, but the place where I cook...it's a mess! I'm very disorganized.
Paula Deen
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Stone-ground grits are wonderful, but because they take so long to cook, I usually go with quick cooking grits, which I also love. But I never make the instant kind, some things a Southerner just won't do!
Paula Deen
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I figure it's almost like a balance. We're eating these wonderful collard greens and turnip greens which are so medicinally good for you and, OK, so what if it has a little ham hock in it?
Paula Deen
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Southerners have never been afraid of seasoning. It's kind of the other way around; our seasoning is afraid of us.
Paula Deen
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I found that when I went from Albany to Savannah, that I needed to put that white rice away, and I needed to turn that into Savannah red rice because they were big into that sausage, tomato-y, bell pepper-y rice mixture.
Paula Deen
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In order to have good fried chicken, you should wash and season the bird the morning you're preparing it for dinner. Don't wait and do it right before you start cooking. Throw it in the refrigerator, seasoned, that morning, and give it a chance to soak up all the salt and pepper and goodness.
Paula Deen
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You know, nobody can ever cook as good as your mama.
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