Nora Ephron Famous Quotes

I loathed being sixty-four, and I will hate being sixty-five. I don’t let on about such things in person; in person, I am cheerful and Pollyannaish. But the honest truth is that it’s sad to be over sixty. The long shadows are everywhere—friends dying and battling illness. A miasma of melancholy hangs there, forcing you to deal with the fact that your life, however happy and successful, has been full of disappointments and mistakes, little ones and big ones. There are dreams that are never quite going to come true, ambitions that will never quite be realized. There are, in short, regrets. Edith Piaf was famous for singing a song called “Non, je ne regrette rien.” It’s a good song. I know what she meant. I can get into it; I can make a case that I regret nothing. After all, most of my mistakes turned out to be things I survived, or turned into funny stories, or, on occasion, even made money from. But

Every New Year's Day, my parents had a big party, and their friends came over and bet on the Rose Bowl and argued about which of the players on either team were Jewish, and my mother served her famous lox and onions and eggs, which took her the entire first half to make. It took her so long, in fact, that I really don't have time to give you the recipe, because it takes up a lot of space to explain how slowly and painstakingly she did everything, sautéing the onions over a tiny flame so none of them would burn, throwing more and more butter into the pan, cooking the eggs so slowly that my father was always sure they wouldn't be ready until the game was completely over and everyone had gone home. We should have known my mother was crazy years before we did just because of the maniacal passion she brought to her lox and onions and eggs, but we didn't. Another thing my mother was famous for serving was a big ham along with her casserole of lima beans and pears. A couple of years ago, I was in Los Angeles promoting Uncle Seymour's Beef Borscht and a woman said to me at a party, "Wasn't your mother Bebe Samstat?" and when I said yes, she said, "I have her recipe for lima beans and pears. " I like to think it would have amused my mother to know that there is someone in Hollywood who remembers her only for her lima beans and pears, but it probably wouldn't have. Anyway, here's how you make it: Take 6 cups defrosted lima beans, 6 pears peeled and cut into slices, 1/2 cup molasses, 1/2 cup chicken stock, 1/2 onion chopped, put into a heavy casserole, cover and bake 12 hours at 200*. That's the sort of food she loved to serve, something that looked like plain old baked beans and then turned out to have pears up its sleeve. She also made a bouillabaisse with Swiss chard in it. Later on, she got too serious about food- started making egg rolls from scratch, things like that- and one night she resigned from the kitchen permanently over a lobster Cantonese that didn't work out, and that was the beginning of the end.