I'm thirty-six years old. I'm just getting started!
Marilyn MonroeRead
Fame is like caviar, you know - it's good to have caviar but not when you have it at every meal.
Interpretation
Fame can be desirable, but excessive attention can become overwhelming and undesirable.
Marilyn Monroe's quote suggests that while fame may be appealing akin to the luxury of caviar, it is not something that should be consumed constantly. It implies that too much of a good thing can lead to adverse effects, and moderation is essential in enjoying the benefits of fame without letting it become a burden.
In practice
In a motivational speech about the pitfalls of celebrity culture.
I'm thirty-six years old. I'm just getting started!
I'm pretty, but not beautiful. _x000D_ I sin, but I'm not the devil. _x000D_ I'm good, but I'm not an angel.
My public is growing up just as I am. After all, I'm not 19 anymore and if I stick with the sex bit, who will be paying to see me when I'm 50?
A wise girl kisses but doesn't love, listens but doesn't believe, and leaves before she is left.
Beneath the makeup and behind the smile I am just a girl who wishes for the world.
You believe lies so you eventually learn to trust no one but yourself.
Once you turn pro and you're making the big money and kids are buying your sneakers and your skates and your gloves and so on, you are a member of that role model club.
Too many people spend more time planning how to get the job than on how to become productive and successful in that job.
By the time a player becomes a Grandmaster, almost all of his training time is dedicated to work on this first phase. The opening is the only phase that holds out the potential for true creativity and doing something entirely new.
The way to wealth is as plain as the way to market. It depends chiefly on two words, industry and frugality: that is, waste neither time nor money, but make the best use of both. Without industry and frugality nothing will do, and with them everything.
When a man tells you that he got rich through hard work, ask him: 'Whose?'
I hope the cooks who are working for me now are getting that kind of experience so they can use what they're learning now as a foundation for a great career.
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