If we treated ourselves as well as we treated our best friend, can you imagine?
MEGHAN MARKLEI do think there’s some value to really throwing yourself into food and embracing where it comes from.
More Meghan Markle Quotes
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I don’t sit around thinking about my titles and roles; I just do what feels right.
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I think you have to make time for yourself so that work doesn’t become the end-all be-all.
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People don’t need to feel scared about a leather pant. Think of it as a jean alternative: it’s the same thing. It’s almost like they’re your yoga pants, but they look chic.
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When I get ready to go out, it’s half hour and we’re out of the door. I don’t want to waste time getting ready: I want to go and have fun.
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My dad’s a lighting director. Growing up in Hollywood, I was around the entertainment industry all the time. I knew I’d end up in show business in some capacity, eventually.
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Put on a sweater and really great sneakers with a big scarf, and you’ll look so stylish. For me, they are an everyday essential.
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I’ve always shopped on the sale rack, and I’ve always been the girl flipping through the hangers trying to find the best deal.
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It was the late ’70s when my parents met. My dad was a lighting director for a soap opera, and my mom was a temp at the studio. They moved into a house in The Valley in L.A., to a neighborhood that was leafy and affordable.
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If you make a fashion mistake, that’s one that’s going to resonate for a very long time.
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As I’ve gotten older, I like longer dresses, but my legs come up to my ears, and I’m not very tall, so when I wear a short skirt,I’ve got to be really conscious.
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I grew up with that farm-to-table dining before it was sweeping the nation. I do think there’s some value to really throwing yourself into food and embracing where it comes from.
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I did calligraphy for the invitations for, like, Robin Thicke and Paula Patton’s wedding.
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I knew I’d end up in show business in some capacity, eventually.
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The best job a man could have would be a chef. They’d understand the long hours I work and the drive and ambition it takes to succeed.
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I pride myself in figuring out how to elevate a dish with a little preserved lemon or, then, a sprinkle of Maldon salt.
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