Nigella Lawson
Nigella Lawson
Nigella Lucy Lawsonis an English journalist, broadcaster, television personality, gourmet, and food writer. She is the daughter of Nigel Lawson, a former Chancellor of the Exchequer, and VanessaLawson, whose family owned the J. Lyons and Co. food and catering business. After graduating from Lady Margaret Hall, Oxford University, Lawson started work as a book reviewer and restaurant critic, later becoming the deputy literary editor of The Sunday Times in 1986. She then embarked upon a career as a freelance journalist,...
NationalityBritish
ProfessionJournalist
Date of Birth6 January 1960
CityLondon, England
And, in a funny way, each death is different and you mourn each death differently and each death brings back the death you mourned earlier and you get into a bit of a pile-up.
Also, in a funny way, if you have been happily married there are no unresolved areas, nothing to prove to yourself after the other dies.
You need a balance in life between dealing with whats going on inside and not being so absorbed in yourself that it takes over.
(In cooking), there is always room for careful tinkering.
There is a kind of euphoria of grief, a degree of madness.
Gordon Ramsay makes me laugh because he knows that I'm not a chef.
It sounds like something on a very trite T-shirt, but life is what happens.
I'm not someone who's endlessly patient and wonderful.
I don't wear anything in bed. But I'm not ready for a nude scene quite yet.
On the whole, I prefer Christmas as an adult than I did as a child.
I know the crew so well, so I forget I'm being filmed. It's like cooking with a friend in the kitchen - you're talking, as you do, and maybe you're telling her about this wonderful way to prepare lamb chops - it's more natural, more honest.
You don't go around grieving all the time, but the grief is still there and always will be.
I used to refer to myself as Typhoid Mary. It wasn't that I was jinxed, I just seemed to bring ill fortune to anybody I was close to.
The thing I liked about writing about food when I started it was that I felt I was writing about food in a different way. Not like a food writer.