Roz Chast

Personally, I like to juice up several different kinds of fruit and vegetables - which may include various combinations of bananas, red bell peppers, apples, carrots, celery, broccoli, spinach, parsley, tomatoes, cucumbers, etc.

I think, when I was younger, I was cooking to impress. Sometimes the dish would have 15 things on the plate. That's cooking only for yourself. As you get more mature, you take all the superfluous things away, and you get the essential flavor. Now I cook for people, not for myself.