I Read The Marriott Resort Fee Settlement, Here’s What It Actually Says

Marriott International has agreed to settle a class-action lawsuit that alleged the company improperly charged guests for resort fees and then gouged them with long, hidden cancellation and early termination fees. Here’s what the settlement says about those charges.

The “best marriott resorts in us” is a question that has been asked many times. The Marriott Resort Fee Settlement, released by the Federal Trade Commission, provides insight into how fees are charged to consumers.



Table of Contents

I Read The Marriott Resort Fee Settlement, and This Is What It Says

on November 23, 2021 by Gary Leff

I was doubtful that anything would change when Marriott announced a settlement with the Commonwealth of Pennsylvania over resort fees.

  • On the Marriott.com hotel search display, there is already a check button to toggle all-in price. Promising to make resort costs public on their own website appeared to imply simply displaying this price, which is already in place.
  • Resort fees will continue to be charged at Marriott hotels, and resort costs will continue to be applied to Bonvoy redemptions.
  • When consumers compare hotels across chains (which can only be done on Marriott.com), room prices for Marriott and other properties will seem to be artificially cheaper than what they’ll be paying (and lower than what’s shown on the final checkout page).

The news coverage of the Pennsylvania settlement was vague, and I was wary of headlines like “Finally” from One Mile at a Time and “Marriott is finally making [resort fees] more apparent in reservations” from The Points Guy.

Marriott’s statement on what they’re doing didn’t reveal much about what they’re really doing.

Our agreement with the State of Pennsylvania improves the way resort/destination fees are fully reported on our U.S. channels, and we will be updating the room pricing display in compliance with that agreement over the coming months.

When I contacted Marriott to inquire about what would be changing as a consequence of the settlement, all I got was a reiteration of the same,

As we said in our statement, we have clearly disclosed resort/destination fees for many years, and we will be updating the room rate display in the coming months in compliance with our agreement with the Pennsylvania AG. We’re still working on the details of the new display.

So I read the actual settlement agreement, which can be found on the Pennsylvania Attorney General’s website. Here’s what you’ll need:

  • The whole price must be included in all rate displays, and it must be the most prominently shown price.
  • Agents in call centers must also provide pricing that include all costs.
  • Rate displays that are sorted by price must be sorted by total price, which includes all expenditures.
  • In any presentation, resort and destination fees cannot be combined with taxes.
  • Prior to confirming a reservation, Marriott must show what the hotel offers in return for the obligatory cost. Once implemented, this isn’t only something you’ll learn during check-in.
  • Pennsylvania will accept complaints about these practices and submit them to Marriott, which will have 30 days to reply and make a good faith effort to address the matter.
  • Marriott is responsible for its franchisees’ behavior, though they can rely on information provided by franchisees in displaying information (for example, if a hotel provides information about what’s included in a resort fee that Marriott does not know is false, Marriott is not liable when it turns out the hotel lied).
  • Online travel companies and other parties who offer Marriott rooms must have access to data on resort costs. This is currently the case, but the idea is to enable OTAs to provide all-in price as well.
  • Marriott has agreed to refrain from fraudulent or unfair promotion of required fees such as resort fees. For Bonvoy members, this might be substantial.

    All members who book direct get free internet, while Gold elites and above get whatever ‘improved’ internet is available. When hotel resort or destination costs state that internet is included, Marriott claims that they must provide a substitute benefit for members and elites (1.3.c.iv):

    If a Participating Property has required resort costs that include internet connection, the Participating Property will offer a substitute benefit, which will be decided at the discretion of the Participating Property.

    Almost no property does this, and Marriott is aware of this based on multiple complaints, thus continuing to advertise a resort or destination price structure that is known to be untrue may be a misleading or unfair activity in breach of the settlement.

I’m sure Marriott would claim that this isn’t covered by the settlement, but it seems like a fair interpretation. In the end, the settlement accord isn’t groundbreaking on its own. When hotels are compared across chains, this does not assist restrict fraudulent actions on the side of hotels. However, it is a step forward and something that other chains should emulate.

OTAs should be chastised for presenting inaccurate and misleading prices. And Marriott still needs to be criticized for taxing members on free stays with these levies, thus turning apparently free hotel night rewards into cash and points prizes (something neither Hilton nor Hyatt does).

I’m surprised Marriott hasn’t made a big deal out of the settlement’s particular agreements and come out as a champion of industry-leading best practices. They may even continue to say that they’ve always been excellent performers, as they have in their previous declarations, and just claim the mantle of being better. Because there are genuine benefits.

More From the Wing’s Perspective

This caramel apple cake is the ideal centerpiece for any Fall gathering, since it is perfectly flavored, moist, and overflowing with freshly grated apples. This cake is a star, held together by a delicious cream cheese frosting and topped with a drizzle of handmade caramel.


Apple Caramel Cake

Is a Caramel Apple Cake too soon? Although it isn’t officially Fall yet, I don’t believe this delectable dessert will ever be out of season. A distinctively Fall apple cake, properly spiced, soft and delicious, layered with cream cheese frosting and topped with a handmade salted caramel sauce. After all, why would you eat anything else?


You may not be aware of this, but I’ve always had a soft spot for caramel apples. When I was a kid, by the time Autumn arrived, I was downing two a day. My parents were like, “It’s a…fruit?” Is everything okay? And it didn’t bother me at all. A salty sweet caramel sauce mixed wonderfully with a crisp, juicy, vibrant apple. Mhmmmm.

So we decided to build a cake out of that great taste combination. What’s the harm in that?


Make homemade caramel sauce like a master with these tips.

The only reason I don’t prepare this sauce on a regular basis is because I would eat it with every meal. It’s perilous. You, on the other hand, will adore it.

  1. Use excellent butter: You’re only as good as your ingredients, and the quality of your butter may make or break your caramel sauce. This is one moment when it’s a good idea to spend a few more bucks on that more costly box.
  2. Always keep an eye on your caramel sauce: To prepare caramel sauce, first toast the white sugar until it melts, then add the butter, cream, and salt. Keep in mind that your sugar may rapidly move from toasted to burned, so keep an eye on it!
  3. Don’t forget to add the salt! I’m a huge fan of salt. Without it, caramel is just too sweet. A pinch of salt adds depth to the taste profile and prevents your caramel from becoming too sweet.

Do you still need any assistance? Don’t be concerned! We’ve got a step-by-step guide on how to create the greatest homemade caramel.


To prepare apple cake, follow these steps:

This caramel apple cake is no exception to my love of apple desserts. This apple cake is literally what all my Fall taste fantasies are about: moist, flavorful, and soft crumb. We used softened butter, brown sugar, and grated apples to create our apple cake, which is quite moist. The grated apples provide a sweet and delicate texture while yet retaining some structure in this cake. Combine it with eggs, vanilla, all-purpose flour, baking soda, baking powder, and the correct spice combination, and voila, Apple Cake!


Babies, have a wonderful Caramel Apple Cake season!


Caramel Apple Dessert is the perfect autumn cake of your fantasies. This apple cake with cream cheese icing and salted caramel sauce will have you drooling.

  • Sofi is the author of this piece.
  • Time to Prepare: 25 minutes
  • Time to prepare: 25 minutes
  • Time spent: 50 minutes
  • 2 layer 9 inch cake yields 1x
  • Dessert is a category of food.
  • Oven method
  • American cuisine
  • Sofi is the author of this piece.
  • Time to Prepare: 25 minutes
  • Time to prepare: 25 minutes
  • Time spent: 50 minutes
  • 2 layer 9 inch cake yields 1x
  • Dessert is a category of food.
  • Oven method
  • American cuisine



  • Sofi is the author of this piece.
  • Time to Prepare: 25 minutes
  • Time to prepare: 25 minutes
  • Time spent: 50 minutes
  • 2 layer 9 inch cake yields 1x
  • Dessert is a category of food.
  • Oven method
  • American cuisine


for the icing

  • 2 cups peeled and cored shredded apples
  • 1 1/2 pound of sugar
  • 1 cup room temperature unsalted butter
  • 4 big room-temperature eggs
  • vanilla extract (two tablespoons)
  • 2 cups flour (all-purpose)
  • 1 1/2 tablespoons powdered baking soda
  • 2 teaspoons soda bicarbonate
  • 2 tsp cinnamon powder
  • 1 teaspoon kosher salt

for the cream cheese icing

  • room temperature 1/2 cup unsalted butter
  • 5 oz. cream cheese, softened
  • 1 teaspoon extract de vanille
  • a half teaspoon of salt
  • a third of a cup of powdered sugar

for the sauce de caramel with a hint of salt

  • 1/2 cup sugar (granulated)
  • 3 tablespoons room temperature butter
  • 1 quart thick cream
  • a half teaspoon of salt


for the icing

  1. Preheat the oven to 350 degrees Fahrenheit. Set aside two 8-inch cake pans that have been greased and floured.
  2. Softened butter and sugar are whisked together in the bowl of a stand mixer equipped with the paddle attachment until light and fluffy, approximately two minutes. Mix in the eggs and vanilla extract until well combined, scraping down the sides of the bowl as needed. Add the shredded apples to the mix.
  3. Combine the flour, baking powder, baking soda, cinnamon, and salt in a separate basin. Stir the dry ingredients into the wet until everything is completely blended.
  4. Pour the batter onto the prepared pans in an even layer. Allow to cool entirely before frosting after baking for 25 minutes.

for the cream cheese icing

  1. To create the frosting, beat the butter and cream cheese together for approximately 4 minutes, or until light and fluffy. Whip in the vanilla extract, salt, and powdered sugar for another 2 minutes to mix.

for the caramel sauce

  1. Heat the sugar in a small saucepan over low heat, turning the pan gently every 20 seconds or so, until it is fully melted.
  2. Remove from the heat right away and mix in the butter. The mixture will erupt in a flurry of bubbles. You’re doing everything correctly. Pour in the heavy cream and season with salt. Stir everything together until it’s completely smooth.
  3. Allow to cool fully before using in a small dish or cup.

put your cake together

  1. Place the first cake on a platter and spread half of the frosting on top. On top of the icing, put the second layer and finish with the remaining frosting. Use a flat knife to smooth out the tops of each layer, then go freeform with it.
  2. If the caramel sauce isn’t already heated, warm it up. Pour over the cake, dripping down the edges. Decorate the top with edible flowers or autumn fruits if desired! Then make sure you’re eating it with pals, or otherwise you’ll go insane.

Caramel apple cake, apple cake, and autumn cake are some of the things that come to mind while thinking about this dessert.


*This recipe yields a two-layer 8- or 9-inch cake. Simply double the recipe by 1 1/2 to make a three-layer cake like the one we pictured!

Howard Michael Mandel

Howie Mandel quotes: The Canadian TV presenter discusses growing up as an outsider, dealing with OCD, and how he got into comedy, among other topics.

“It’s all about taking chances, having guts, and having a good sense of timing.”

“I don’t believe you can knock change, and change is a positive thing.” And nothing remains the same in any aspect of life, you know?”

“The happiest individuals on the planet are those who bother other people.”

“I believe that the best way to improve the world is for all of us to be mentally well.”

“A sense of humor is the most significant absence that individuals may have in their life.” It would be unpalatable to spend your life with someone who lacked it.”

“I believe that becoming a father is terrifying. I mean, I’m not really a grown-up.”

“I’m not sure whether I’m teaching my kids the proper things, but you have to trust your gut.” You can’t rely on other people to do the right thing for you.”

“It’s actually not that difficult.” It’s six or seven minutes if I do the Tonight Show. It takes 90 minutes for me to do a concert. It will take 15 minutes if I do an interview. So at the end of the day, I’ve worked for three hours.”

“Any stand-up act’s success is based on life experience.”

“I needed to take a step back and get a lot more life experience. Then I’ve got something to write about, make a joke about, or make an animation about.”

“You let these creatures out, and if they fly, you get more.”

“Mankind fascinates me. Because you’re dealing with mankind, I felt Candid Camera was funnier than any stand-up, any joke, or anything else that could possibly be written when I was a kid. And it is something that people can connect to. It has an impact on everyone who sees it. It strikes a chord.”

“I can attend a lot of games, but I’m not a participant.” I’m a bit of a snooper. That is why I believe I do the things I do in life. I just observe. That is what fascinates me.”

“It’s not a talent. You may go into a higher tax rate by being a rock.”

“With no talent, you can walk away with a lot of money.”

“My attitude about my mum has shifted dramatically.” When I was younger, she was a lot taller.”

“I was horrified when I rashly confessed that I had OCD on a talk program. But when I finally came into the open that day, I was greeted by a slew of others who said, ‘Me too.’ Those were the most reassuring remarks I’d ever heard. You’re overcome by emotions of loneliness no matter what you’re dealing with in life. “Well, you aren’t, and I wasn’t from then on.”

“Every person has problems. You don’t have to be diagnosed with anything that has letters in front of it or an acronym. All you have to do is be a human being. I have anxiety and depression, and I used to make jokes because laughing was a lot easier than weeping, but I fought it, and I still fight it every day.”

“We must take care of our mental health in the same way we take care of our oral health.”

“Everyone requires coping skills in life.”

“I’m managing.” And I’m – and I’m – and I’m – and I’m – and I’m – and I’ I’m not healed, but I can help you… I have a fantastic job, a wonderful, loving family, and I’m out in public.”

“Actually, I was a bit of a misfit.” You want to be like everyone else when you’re young, and I wasn’t like everybody else. I couldn’t sit still for very long. I was a rash person. I’m still here. As a youngster, what is today referred as as a “talent” did not serve me well. I didn’t have any acquaintances. “I was a true outsider.”

“I’d never been bold before. I did all I could to make it work. Now I have nothing to lose except a little money, which isn’t that significant to me. I’ve never been allowed to be who I am or genuine to what my life is like until now.”

“I think I’m more enthusiastic about my humor because it’s the one area where I feel at ease — because I’m in the moment.” Performing is the one time of day when I have to focus every ounce of my attention on whatever is going on at the time.”

“I don’t practice. “I’m more at ease with my pain.”

“Standing up keeps me grounded and connected. I get to go throughout Canada and the United States, from tiny communities to large cities, and you’re out there meeting people.”

“I’m being pursued.” I’ve been pushed to my limits. I’ve been yelled at. I’ve been abused verbally. I’ve been concerned about my safety. But it was all for the sake of amusement.”

“Contentment has never been a feeling I’ve had in my profession or in my life, but that’s not a negative thing.” Lethargy breeds contentment. I want to be enthusiastic about attempting something new. If I were happy, I’d take all of the same old same old stuff and do the same old same old performance every night. I like putting myself in a terrifying, exciting situation where I don’t know where I’m heading next. That thrill appeals to me.”

“No one is more astonished, happy, and in awe than I am to have the chance to create, write, host, act, and be an author.” The idea that this is a job and that I’ll be turning up at the Hard Rock, where I’d happily pay to attend a performance, it’s incredible that I can be the show.”

“Every minute of the day… this is the polar opposite of where I imagined myself to be.” I started into comedy on a whim, and every chance that presented itself to me was something I had no idea existed.”

“I like working and do it whenever I can.”

“As long as I have a job, I’m happy and healthy.”

“Millions of people adore me.”

“I’m a big admirer of yours.” “I attend to almost every concert I can.”

“In whatever I do, my point of reference is life.”

“I basically followed Nike’s advice: ‘Just do it.’” “Whatever I’m doing, I’m always at ease.”

“The stage is where I call home.” There are no restrictions, no limitations, no marks to hit, no lines to repeat, no advertisements to toss, and no editing to be done in that one area. It’s liberating – the purest version of whatever I’m doing. The stage is where I began, where I am now, and where I will finish.”

“It’s just a few privileged individuals who get to do what they want to do… and I consider myself extremely fortunate.”

What’s next? Quotes from Jerry Seinfeld.

Apple strudel is an Austrian delicacy created with a flaky, thin dough folded and filled with apples, raisins, pine nuts, and cinnamon. With a cup of hot tea and a scoop of vanilla ice cream, a dollop of semi-whipped cream, or a simple sprinkle of powdered sugar, you may have it for breakfast, as a dessert, or as a snack.

To prepare the apple strudel, lay out the dough as thinly as possible to make it elastic and mouldable, and use apples with a juicy, sweet, and crisp pulp, such as Golden or Renette. So, let’s see how to build this traditional version by following our step-by-step directions.

What exactly is an apple strudel?

The apple strudel is a wonderful dessert with a flaky crust and a spiced apple filling that will please everyone, particularly when topped with vanilla ice cream.

A streusel is not the same as an apple strudel. A strudel features thin sheets of dough wrapped around an apple filling, but a streusel has a sweet and crumbly topping similar to that of a cake consisting of sugar, flour, and butter.

Where did the Apple Strudel originate?

Apple strudel is a classic dessert from the Viennese tradition, and it is therefore regarded the Austrian national food, with a recipe going back to 1697, when it was first published in a cookbook. Despite its roots, it is sometimes misidentified as a German dish and connected with Jewish culinary traditions.

Strudel is also a variation of the traditional Turkish baklava recipe, which consists of layers of phyllo dough, dried fruit, and honey. Following the Turks’ invasions, the dessert made its way to Hungary in the seventeenth century, where it evolved into the contemporary apple strudel. It quickly moved to Austria, and then, with Austrian dominance, to Northern Italy, particularly the Trentino Alto-Adige region, where it thrived because to the abundance of apple harvests.

What apples work best in a traditional apple strudel?

Choose apples that are of good quality, with a juicy, sweet, and crisp pulp; we used Golden apples, although the original recipe called for Renette.

Suggestions for Making the Best Apple Strudel

Although the quantity of dough may seem tiny at first, it is critical to let it to rest in order to get maximum elasticity and the ability to roll it out extremely thin without breaking it.

For a savory variation, add nuts, dark chocolate, dried figs, or other oil seeds to the filling, as well as different kinds of fruit including pears, apricots, and cherries, as well as vegetables, cheeses, and cold meats.

How to Keep Easy Apple Strudel Fresh

The apple strudel may be kept at room temperature for 2-3 days under a glass bell, however it will undoubtedly lose its scent within the first few hours owing to the humidity produced by the filling.

Is it possible to freeze Apple Strudel?

Yes! Raw and cooked apple strudel may be freezer for up to a month.

How to Make a Homemade Apple Strudel


Prepare the strudel dough by combining the flour and the egg in a mixing dish (1).


Fill the container with water (2).


Add the salt and the oil (3).


Using a fork, mix the ingredients together (4) before transferring the mixture to a work surface.


Form a soft, elastic dough that is smooth and uniform (5).


Wrap it with cling film (6) and let it aside at room temperature for 30 minutes.


Melt 30 grams of butter in a skillet to make the filling (7).


Evenly distribute the breadcrumbs (8).


Toast and brown, stirring every now and again (9).


Apples should be peeled, cut into slices, and flavored with grated lemon zest (10).


Mix in the granulated sugar (11).


Allow 10 minutes for the raisins to soak in the rum (12).


Toast the pine nuts in a small pan for a few minutes (13), stirring them often.


Mix in the pine nuts with the apple filling (14). Add the raisins that have been squeezed in as well.


Return the dough to the floured surface and roll it out with a rolling pin (15).


You’ll need an extremely thin sheet (16), nearly see-through in appearance.


Place the pastry on a clean towel and brush it with 30 grams of melted butter (17).


Evenly distribute the toasted breadcrumbs (18).


Add the apple filling at this stage as well (19).


On each side, leave a few millimeters of room (20).


To prevent the contents from leaking out while forming the roll, fold the sides inwards by a few millimeters (21).


Begin rolling the dough from the long side with the aid of the cloth (22).


Roll all the way to the finish, attempting to put the dough attachment underneath (23).


Transfer the apple strudel to a baking pan lined with parchment paper, using the cloth to assist you. Brush the top with extra melted butter (24).


Preheat the oven to 390° F and bake the strudel for approximately 40 minutes (25).


Remove the strudel from the oven, leave aside for at least 3 hours to cool and settle, then dust with powdered sugar and serve (26).

Thanksgiving week has here, which means Black Friday and Cyber Week sales are now in full swing.

Many cruise companies participate in the mania each year with their own promotions and offers on anything from packages to onboard credit to the cruise ticket itself.

So far in 2021, here’s a rundown of cruise line Black Friday and Cyber Week/Cyber Monday specials.


Carnival Cruise Lines is a cruise line that specializes in

  • The Sale is on now till November 28, 2021.
  • Cruises departing until April 2024 are eligible.

The “Unwrap Fun Early Saver Sale” from Carnival Cruise Line provides up to 40% off cruise fares, reduced deposits beginning at $50 per person, and stateroom location upgrades (on select categories and when available).

Celebrity Cruises is a company that specializes in luxury cruises

  • The Sale will take place from November 23 through November 30, 2021.
  • Valid on cruises departing between December 18, 2021, and March 31, 2023. (excluding Galapagos Islands cruises)

Those who book between November 23 and November 30 will get a 50% discount on the second guest in a cabin’s cost, as well as up to $300 in onboard credit, depending on the voyage duration.

If booked inside the Black Friday window, there’s also an extra deal on Caribbean cruises between December 18 and December 27. Those who book a “always included” trip during that time period will get an additional $200 in onboard credit.

celebrity apex

Apex of Celebrity (Photo courtesy of Celebrity Cruises)

Royal Caribbean International is a cruise line based in

  • The Sale: Crown & Anchor Society members have until November 29, 2021 to purchase, while the general public has until November 26, 2021 to purchase.
  • Valid on Cruises: 2022 Departure

Royal Caribbean is offering 30% off cruise prices and immediate savings on trips departing next year during its Cyber Week sale.

The brand is also conducting a Cyber Monday promotion that runs from now until December 1, 2021.

It is valid for cruises leaving between now and December 31, 2022, and includes savings on onboard packages such as drinks, food, and internet, as well as discounts on shore excursions and spa treatments.

Princess Cruises is a company that specializes in luxury cruise

  • The Sale is on now till November 30, 2021.
  • Valid for cruises departing on or after March 1, 2022.

Guests who reserve a cabin on a voyage after March 1 will get a 50% discount on their deposit.

Passengers may also earn an onboard credit of up to $200 each cabin ($50 per passenger for up to four individuals). Onboard credit of $100 will be given to solo cruisers.

ADDITIONAL INFORMATION: Princess Announces 110-Night World Cruise

Holland America Line is a cruise line based in

  • The Sale will take place from November 23 through November 30, 2021.
  • Valid for cruises departing between November 30, 2021, and December 31, 2023.

On certain 2021-2023 cruises, guests may reserve a stateroom with a $99 deposit and get the Have It All package, which includes shore excursions, drinks, gourmet restaurants, and internet. Gratuities are also included in Holland America’s Black Friday Sale.

This offer is only applicable for the first and second passengers in a cabin, and it does not apply to Grand Voyages or cruises of fewer than five days.

rotterdam holland america

Rotterdam (Holland America Line provided this photo.)

MORE: Holland America’s Rotterdam: 9 Hits and Misses


  • The Sale is on now and will end on December 3, 2021.
  • Valid on a limited number of cruises from now through May 5, 2023.

Guests will get a 20% discount on their cruise cost, $500 in onboard credit, and a two-person Premium Beverage Package. The deal may be coupled with other onboard credits, Quarterly Savings, and other promotions available to guests.


  • The Sale is on now till November 30, 2021.
  • Valid on a limited number of cruises until summer 2022.

Those who book a Veranda or Ocean View suite with Seabourn on its “Black Friday Sail” may save between $330 and $1,000, plus get up to $1,000 in onboard credit per suite.

Virgin Voyages is a company that specializes in luxury travel.

  • The Sale is on now till November 29, 2021.
  • Valid for cruises between December 2021 and March 2022.

Virgin Voyages is providing a 20% discount on cruise fares as well as a $100 credit toward a pre-paid bar tab. This offer is not apply to the Valiant Lady’s journey, which departs on March 21st, 2022.

virgin voyages scarlet lady nassau bahamas

Nassau’s Scarlet Lady (Jen-Marc Christoph contributed this photo.)

MORE: Virgin Voyages’ Scarlet Lady: First Impressions and Quick Takes [PHOTOS]

Costa Cruises is a company that specializes in luxury cruise

      • The Sale is on now and will end on December 6, 2021.
      • Valid on Cruises: From April to August 2022, a choice of cruises ranging from seven to thirteen days are available.

    Costa Cruises is giving up to $567 in savings on certain cruises in summer 2022, as well as reductions of up to 41% on 96 trips.

    Summertime cruises in the Adriatic Sea, the Mediterranean, the Norwegian fjords, the Baltic from Stockholm, Sweden, and northern Europe are all included in the offer. Costa’s newest ships, the Costa Smeralda and Costa Firenze, as well as Costa Diadema, Costa Luminosa, and Costa Favolosa, are included in the campaign.

These Truffles made with pumpkin are the dessert for you if you adore anything pumpkin! These Oreo cream cheese truffles are simple to create and have a lot of creamy pumpkin flavor. They’re the ideal sweet treat for the autumn season!

If you like Oreo truffles, you should try these Broke Girl Oreo Truffles and these Peppermint Oreo Truffles.


Pumpkin Truffles

It’s safe to say that pumpkin is one of my favorite foods. I’m obsessed with pumpkin and want to make everything with it. Pumpkin brownies, pumpkin cheesecake, pumpkin cinnamon buns, pumpkin coffee cake, pumpkin doughnuts…

Like anything else. Every year around this time, I load up on canned pumpkin at the grocery store. Between now and March, you’ll find at least two cans of pumpkin puree in my pantry. What’s more, you know what? I’m going to take responsibility for it. It’s spicy and toasty, and it adds a wonderful texture to everything. It’s a crowd-pleaser. As a result, I’ll go on my pumpkin-baking merry way. 

This Pumpkin Truffles Recipe Is Filling And Delectable.

My pumpkin truffles are now on display. They’re little, but they’re packed with flavor, exactly how a truffle should be! They’re also chocolate-coated, which is a natural match.

Enough with the pumpkin! Go out and enjoy your autumn day, then return home and create these puppies!



These Pumpkin Truffles are a quick and simple autumn treat. They have a lot of creamy pumpkin taste since they are made with Oreos, cream cheese, and pumpkin!

  • Sarah Fennel is the author of this piece.
  • Time to Prepare: 45 minutes
  • Time allotted: 45 minutes
  • 20-24 truffles per pound 1x
  • Dessert is a category of food.
  • Freezer as a method
  • American cuisine
  • Sarah Fennel is the author of this piece.
  • Time to Prepare: 45 minutes
  • Time allotted: 45 minutes
  • 20-24 truffles per pound 1x
  • Dessert is a category of food.
  • Freezer as a method
  • American cuisine



  • Sarah Fennel is the author of this piece.
  • Time to Prepare: 45 minutes
  • Time allotted: 45 minutes
  • 20-24 truffles per pound 1x
  • Dessert is a category of food.
  • Freezer as a method
  • American cuisine


  • 15 Oreo cookies (golden)
  • 5 ounces softened cream cheese
  • 2 tblsp. pureed pumpkin
  • 1/2 teaspoon cinnamon powder
  • nutmeg, 1/8 teaspoon
  • cloves, 1/8 teaspoon
  • a quarter teaspoon of ginger
  • 2 cups chocolate chips (bittersweet)
  • For dipping, use a toothpick or a fork.


  1. Grind the Oreos in a food processor until they are powdered. Set aside 1-2 teaspoons crumbled Oreos and add a sprinkle of cinnamon to give it some color.
  2. In a medium mixing bowl, combine the bulk of the Oreos with the cream cheese, pumpkin puree, and spices until well combined. Place the mixture in the refrigerator for at least 30 minutes to chill.
  3. Roll the dough into balls with a rounded tablespoon after the truffles have cooled. Place on a waxed paper-lined baking sheet.
  4. Then, in a small microwave-safe basin, melt the chocolate chips in 30 second intervals, stirring well after each heating.
  5. Dip balls in melted chocolate with a toothpick or fork and return to the baking sheet to cool. Sprinkle the 1-2 teaspoons of Oreos put aside before as a garnish. Place in the freezer until firm. Voilà!

Cream cheese truffles, oreo cream cheese truffles, truffles recipe, oreo cookie truffles, cookie truffles


These truffles should be kept refrigerated for up to 5 days due to the cream cheese.

If you want to paint your truffles, I used 2 drops of red and roughly 15 drops of yellow food coloring! It gives them a tinge of orange.


Prince Rogers Nelson

Some damn-good life lessons from “His Royal Badness,” according to Prince.

“Dearly beloved, we’ve joined here today to help each other get through this thing we call life.”

“Every day should be a fresh beginning since every day looks the same when you wake up.”

“It might take years for someone to achieve sudden success. The struggle is genuine. There are no shortcuts available. What, on the other hand, is the alternative? Don’t give up on one meter until you’ve found gold. Continue to go ahead and create the life you want.”

“When I was younger, I had a huge ego. Massive. But it isn’t always a negative thing. Because at the very least, you’re trying to achieve something; you think of yourself as great because you want to be great.”

“Everyone has their own story to tell. That is why we are here, to learn from our experiences, to walk down those pathways, and someday you will have gone down so many paths and learnt so much that you will not need to return.”

“Creating something from nothing is one of the most incredible experiences, and I would – I don’t know, I would wish that on everyone.” It’s perfect.”

“To be cool, you have to be able to hang out with yourself.” ‘Is there somebody I’m terrified of?’ is all you have to ask yourself. Is there someone that would make me anxious if I stepped into a room?’ You’re OK if you don’t.”

“A powerful spirit is unconstrained by regulations.” People who obey the rules are those who lack innovation, skill, or bravery. Be courageous, be bold, take a stand, and carve out a niche for yourself! You don’t need to follow the group since you transcend it because of your own desire.”

“I appreciate clever people’s helpful feedback.”

“Time is a fabrication of the imagination. It isn’t true. Time is something we invented to keep track of how long our lives have lasted. It is not intended to instill dread in you or prevent you from taking action. It’s never too late to start anew, and it’s never too late to start over.”

“Compassion is a boundary-less action term.”

“There’s something about having people around you who support you that is inspiring, and once I had that support, I thought I could do anything.”

“You don’t have a true buddy or mentor on your salary.”

“I want to make business judgments with my emotions.” You’re not free until you can do it. I want to be able to choose which path I’ll take. You have nothing if you don’t have a heart. On a terrible day, it’s your heart that keeps you going. “It’s your heart that takes you to your destiny.”

“Any corporate environment is constrictive.”

“Some folks are dissatisfied with everything.” People who are usually negative will always have something terrible to say. Don’t be bothered by their erratic views.”

“Despite everything, no one has the authority to tell other people who you are. People are always going to have their own viewpoints. You are the only one who really understands who you are. Focus on living a life that is true and honest, and have integrity in whatever you do, and those views will go away.”

“Everyone has a low point.” It’s reassuring to know that most of us have had times in our life when we believed things couldn’t possibly get much better. If you’re in that situation right now, remember that you’re not alone and that you have the power to overcome anything life throws at you!”

“Every rainstorm always ends with a rainbow.”

“No one has a worse diet than our folks.” I’m ready to hire a farmer to work for me. We need to get back into the habit of cultivating our own food. “You are what you eat!” says the narrator.

“No kid is wicked from the start; they just copy their surroundings.”

“Ownership is what you offer your children.” That will be your legacy.”

“It’s what keeps the planet turning.” We all need each other, and good mentorship and excellent teaching are essential. I was surrounded by a lot of excellent individuals.”

“Cry for love always, never for pain.”

“I don’t give a damn what other people think of me since it’s typically a reflection of who they are.” What other people say about you has very little bearing on you. Once you realize this, you’ll find that you’ve freed up a lot of time and energy that might have been spent worrying about what other people think and may now be put to better use!”

“People don’t know what’s right and what’s wrong since so much has been published about me.” I’d rather keep them perplexed.”

“I’m addicted to writing.”

“I consider music to be a gift.” I don’t feel like I’m doing any work. So even when I’m not ‘working,’ I’m thinking about it, and music occupies a significant amount of my time.”

“It (music in my brain) might be a burden at times, but it can also be a joy. It is a gift for which I am eternally thankful. That is why I continue to make music: I do not want to be ungrateful for the gift.”

“Art is about placing something new on top of what’s already there, not simply laying something on top of what’s already there.”

“These days, all people worry about is being paid, so they attempt to do exactly what the public wants.” I want to offer them what they need rather than what they desire.”

“I’ve matured; everyone must mature. But there’s something inside of me that will always have that – how do you say? — childish streak. Keep your life a bit childish, a little wacky. Growing up is a chore.”

“I consider every day a gift from God.” And I see it as a fresh start. Yes, everything is lovely.”

“I’m a warrior,” she says. “I’m a fierce competitor.”

“By his bodyguards, you may assess a man’s success!”

“My bankers are quite pleased with me.”

“Money won’t buy you happiness, but it will help you find it.”

“Since I changed my name, everything has changed for me. It’s one thing to be referred to as Prince, but it’s much better to be one. I hold life in such high regard.”

“I’m just like everyone else.” Yes, I have celebrity, fortune, and skill, but I don’t think I’m any better than somebody who lacks celebrity, wealth, or talent. I’m fascinated by people. They’re fantastic! I’m fascinated by life! And my own existence fascinates me no more than everybody else’s.”

“However, life is simply a party, and parties aren’t supposed to endure forever.”

“All I want to see is you smiling in the rain.”

Madonna has a lot of fantastic quips as well.

Pizza, Stromboli, Calzone…however you serve them, they are all delectable! This quick and simple Italian Stromboli is a great way to feed a crowd. It’s created using pizza dough and may be readily altered depending on what you have on hand (or simply use your favorite fillings).

The surface of the Stromboli is crunchy, but the center is soft and flavorful. You’ll have a crowd-pleasing feast on the table in no time with a few cold pieces of meat, mozzarella slices, and pizza sauce! Don’t let the fact that it’s simple to create fool you—not! it’s Traditional Italian Stromboli: tangy, delicious, and ideal for pizza night!


What Is A Stromboli, Exactly?

A Stromboli is a turnover with pizza-like tastes and textures. The ingredients of a pizza are arranged atop a circular dough. With a Stromboli, the toppings are placed on top and the dough is gently rolled up with the toppings on the inside.

Italian cold cuts of meat, cheese, pizza sauce, and sometimes even other veggies are often used as toppings in Stromboli. It is supposed to have been created in the United States by Italian-Americans.

Ingredients for homemade Stromboli

Start with the pizza dough ingredients to create a handmade Stromboli. To make it rise and fluffy, start with dried yeast and warm water, then add basic pantry components like sugar, flour, salt, and olive oil.

You may use any ingredients you choose for the filling, but a typical Stromboli includes salami, pizza sauce, mozzarella, parsley, and parmesan cheese. To turn the surface golden brown after baking, make an egg wash.

What Is The Best Way To Make Stromboli?

You’d think that a meal as tasty as Stromboli would be difficult to prepare, but it’s really rather simple. To make the dough, combine all of the ingredients in a mixing bowl until you have a smooth dough.

Place the filling ingredients on top and roll it out; brush the edges with egg white. Make sure the ingredients don’t fall out when you roll out the dough. Seal with egg white, dusting the edges if required. Allow for a few minutes of resting time before slicing and serving the Stromboli.


Fillings for Stromboli

You may substitute any other meat if you don’t like salami. Pepperoni, bacon, smoked chicken, or sausage are all good options.

Any provolone cheese, as well as mozzarella cheese. For extra taste, I like to brush the dough with melted butter, garlic, and fresh parsley. On the dough, garlic powder, dried herbs, or even an Italian spice work well. Alternatively, top with your favorite pizza sauce (recipe note below). There are a plethora of flavoring and filling possibilities available.

What’s the Difference Between a Calzone and a Stromboli?

What’s the difference between pizza, stromboli, and calzone? They all taste the same, so what’s the difference? The changes are in the way the dough is made, not in the essential components (tomato sauce, meat, cheese, and fresh herbs).

The ingredients of a pizza are arranged atop a circular dough. The toppings are put on one side of a calzone, and the dough is folded over. To prepare a Stromboli, spread the topping on top of the dough and gently wrap it up with the toppings inside.

Easy Italian Stromboli Cooking Instructions

You have two alternatives for making the Stromboli ahead of time: create the dough and refrigerate it overnight (i.e. slow fermentation). Otherwise, fill and roll the Stromboli the day before, cover it in plastic wrap, and store it in the refrigerator. Bake the next day.

Make sure the interior temperature of the Stromboli is at least 200°F/93°C for a flawless result. You merely need an instant read thermometer to check it.

To avoid the Stromboli from burning before it is fully done on the interior, bake it in the bottom part of the oven.

Allow the Stromboli to sit before cutting to allow the filling to solidify.

How to Keep Stromboli Fresh

Stromboli may be kept in the fridge for up to 7 days (in an airtight container or covered in plastic).

The dough for the Stromboli may be frozen for up to three months. Just make sure it’s well wrapped. The cooked Stromboli may be frozen as well. Allow to cool fully before wrapping in plastic wrap and freezing for up to 3 months. Allow one hour for the meat to defrost at room temperature before baking.



To prepare the dough, combine all of the dry ingredients in a mixing bowl.


Mix in the olive oil and water to make a dough.


Roll out the dough onto a floured board into a square.


On top of the dough, place the salami pieces.


Add the tomato sauce and spread it evenly with a spoon.


Add the mozzarella slices on top.


Garnish with parsley.


Egg white should be used to brush the edges. Roll the dough out carefully.


Roll it all the way to the finish.


Allow the dough roll to rise for one hour on a baking pan.


Make slits in the top and brush with egg yolk.


Sprinkle with cheese and bake for 25-30 minutes at 400F/200C, or until gently browned.


Remove from the oven and set aside to cool for a few minutes before slicing. Serve and have fun!


Serve additional pizza sauce on the side so you can dip your Stromboli in it!

United Airlines has reinstated its practice of offering pre-departure Welcome Beverages to premium class passengers, after resuming the sale of hard liquor aboard flights on November 15.

And the union representing the airline’s flight attendants isn’t thrilled about it, albeit not for the reasons you would assume.


What’s Hot Right Now

Coronaviruses are a large family of viruses that are common in many different species of animals, including camels, cattle, cats, and bats.

No, this is more about COVID-19 safety than it is about additional alcohol in an age when its ubiquity has led to countless altercations on flights.

According to Matthew Klint of the aviation blog Live and Let’s Fly, the union is worried about feeding premium class guests who are removing their masks to drink while others board. And, from December 1, such beverages will be served in glasses, raising concerns about viral transmission.

“Before our opposition to the restoration of this service is misunderstood, we want to be clear: this is not about Flight Attendants refusing to provide this service to guests on board.” Flight Attendants, more than any other United Airlines employee, want to go back to normal on the plane as quickly as possible,” the Association of Flight Attendants (AFA) stated in a statement to Live and Let’s Fly. “In August of this year, two routes out of SFO were used to test the processes for returning the Welcome Beverage to the cabin. We quickly expressed our concerns to management about the resumption of this service, citing the tighter closeness to passengers that Flight Attendants would be forced to work in while moving about boarding passengers and their luggage in order to provide this service.”

This includes worry for travelers wearing masks who will go by unmasked passengers while sipping their drinks.

“This “visual” presented is in sharp contrast to the messaging passengers were exposed to prior to boarding regarding the necessity to cover your nose and mouth with a mask pursuant to federal laws,” according to the AFA. “We are concerned that this will just add to the difficulties faced by Flight Attendants attempting to comply with the Federal Mask Mandate.”

United does not seem to be changing its mind. On all mainline flights today, November 23, the Welcome Beverage was reinstated.

Lavender Coconut Macarons: light and airy coconut macarons with a lavender buttercream filling.


Macarons have quickly become one of my favorite culinary creations. But it wasn’t always like this. I must have attempted to make macarons five times in college. My cookies turned out as sad, tiny puddles that melted all over my baking sheet each time. I despised macarons and didn’t think I’d ever be able to make them properly.

Now fast forward to the present. I have figured out l’art de macarons after endless trials and half-fails. I invented a recipe that yields the lightest, airiest macarons possible.


All of this is to imply that if you believe macarons are out of your reach, I highly advise you to give them a try!

It’s all about the folding and drying, of course.


Keep a close eye on the way your batter falls off the spatula. 1/2-inch thick ribbons that flow gently into the batter, like lava, are what you’re searching for. The batter should have a small resistance to it, as though it wants to be solid but is being pulled down by gravity.

Before putting the macarons in the oven, they must dry out for at least an hour. This will aid in the puffing up of the macarons while they cook, resulting in a lovely, thick macaron. If you follow these guidelines, you should be able to make a flawless macaron.


Now let’s go on to something else. Zainab of the Blahnik Baker is the only reason for the creation of a coconut macaron. My wonderful blogger buddy is expecting a baby boy at the end of the month. I’m so pleased to be a part of a virtual baby shower organized by a group of her blogging friends!

Zainab reigns supreme over everything tropical. This gal understands how to infuse bright, zesty tastes in baked products, from her Pina Colada Ice Cream to her Key Lime Cupcakes. What’s her favorite? Coconut! These Lavender Coconut Macarons are dedicated to Zainab, her husband, and their upcoming baby boy.


Check out the rest of the postings from my blogging pals. This virtual shower has some fantastic presents!

Cupcakes with Blackberries and Coconut | Baking a Moment Blueberry The Spiffy Cookie’s Coconut Meusli Bars Popsicles of blueberry-ginger coconut cheesecake | Caramel Coconut Cluster Bars from Floating Kitchen | Eats Well with Others Coconut Breakfast Pudding with Sauteed Nectarines | Cooking and Beer Coconut Cake | I am Baker Coconut Cream Pie Ice Cream | The Recipe Rebel Coconut Energy Bites | The Kitchenarium Coconut Key Lime Angel Food Cake Roll | Flavor the Moments Coconut Key Lime Angel Food Cake Roll | Flavor the Moments Cookie Bars with Coconut and Key Lime Pie | Two in the Kitchen Coconut Key Lime Macarons | Coconut, Lime, and White Chocolate Milkshake | Coconut Pineapple Banana Smoothie | Sweet Coconut Pineapple Fried Rice with Shrimp on the Bitter Side | Healthy Nibbles and Bits Luci’s Morsels | Coconut Sweet Potato Muffins Grandbaby Cakes Macaroon Tarts with Ginger Coconut Whipped Cream and Pineapple | A Cookie Named Desire Double Chocolate Chip Cookies with Toasted Coconut | The Cooking Actress Key Lime Coconut Button Sandwich Cookies | Culinary Concoctions by Peabody Key Lime Coconut Pound Cake | Culinary Concoctions by Peabody Chez Catey Lou Mango Coconut Donuts | Jessica in the Kitchen Mango Coconut Smoothie | Jessica in the Kitchen Keep it Sweet Desserts | Mango Summer Cake Pina Colada Pie | Life, Love, and Sugar Mini Coconut Cream Pies | Hip Foodie Mom Club Narwhal Spiced Lentils with Toasted Coconut | This Gal Cooks Toasted Coconut Banana Meringue Pie | The Sweet Tooth Life Triple Coconut Rum Layer Cake | bethcakes Tropical Pineapple Coconut Sangria | Shared Appetite White Chocolate Coconut Key Lime Cookies | Culinary Couture White Chocolate Coconut Key Lime Cookies

Zainab, I congratulate you. I’m really looking forward to seeing the little boy.

Follow Broma on these social media platforms to stay up to speed on all she’s doing:

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  • Sarah Fennel is the author of this piece.
  • Time to prepare: 1 hour and 30 minutes
  • Time to prepare: 17 minutes
  • 1 hour 47 minutes total
  • 1 batch yields 30-40 macarons.
  • Sarah Fennel is the author of this piece.
  • Time to prepare: 1 hour and 30 minutes
  • Time to prepare: 17 minutes
  • 1 hour 47 minutes total
  • 1 batch yields 30-40 macarons.



  • Sarah Fennel is the author of this piece.
  • Time to prepare: 1 hour and 30 minutes
  • Time to prepare: 17 minutes
  • 1 hour 47 minutes total
  • 1 batch yields 30-40 macarons.


Macaron recipe

  • a third of a cup of almond flour
  • a total of 112 cup powdered sugar
  • 3 big room-temperature egg whites
  • a pinch of salt
  • 14 cup white granulated sugar
  • 12 teaspoon extract de coco
  • Garnish with dried lavender

The buttercream is made using

  • a quarter cup of whole milk
  • 1 tablespoon lavender flowers, dried
  • 4 tbsp unsalted butter (at room temperature)
  • vanilla extract (1/2 teaspoon)
  • a total of 112 cup powdered sugar
  • 10–15 drops purple food coloring (or a combination of red and blue)


  1. Sift the almond flour and powdered sugar into a medium mixing bowl through a fine mesh sieve. Repeat the sifting process two more times. Each time you sift, you should be left with little almond grains. After each sifting, toss them away.
  2. Whip the egg whites and salt on high speed for approximately 2 minutes in a standing mixer with a whisk attachment (or in a mixing dish with a hand mixer) until soft peaks form. Continue to beat for 1 minute, or until very stiff peaks form, adding granulated sugar and coconut extract as needed. The egg whites should have a frothy texture and keep their form well.
  3. Pour the powdered sugar mixture over the beaten egg whites with care. Fold a spatula into the middle of the mixture, scooping down to the bowl’s bottom and then scooping up along the bowl’s side. With your spatula, make a rough circle: center, down, out, center, down, out, center, down, out, center, down, out, center, down, out, center, down, out, center, down, out, center, down, out Your two ingredients should slowly but steadily come together. Continue to fold the mixture until it resembles molten lava: huge ribbons should drip down into the bowl, unbroken by air, and the whole mixture should slowly ooze downwards like molten lava when you pick it up with your spatula.
  4. Scoop the mixture into a large pastry bag fitted with a 12 inch tip. Pipe 114-inch rings onto 2-3 parchment-lined baking sheets, allowing 114-inch between each macaron. Pipe from exactly above the macaron, so your pastry tip is perpendicular to the cookie sheet, to form equal circles. With one hand, squeeze the pastry bag from the top while steadying the tip with the other. To finish your macaron, spin the pastry tip in a little spiral and raise upwards at the same time after you’ve piped your circle. Add 2-4 dried lavender flowers to the macarons as a finishing touch. Allow at least 1 hour and up to 2 hours for macarons to air out.
  5. Preheat the oven to 300 degrees Fahrenheit. Macarons should be baked for 17 minutes. Before icing, let the cookies cool fully on their trays.
  6. To prepare the buttercream, in a small saucepan, mix the milk and lavender flowers and heat until the milk just starts to boil around the edges. Allow to cool to room temperature after turning off the heat. Strain the lavender flowers from the milk into a small basin using a fine mesh strainer. 2 minutes to beat the butter and vanilla extract until light and frothy. 1 minute longer after adding the powdered sugar, infused milk, and food coloring, beat until light and fluffy. Fill a tiny pastry bag with the mixture and a 12 inch tip. Frost and serve your macarons after they’ve cooled.


*There are a plethora of video tutorials available that demonstrate proper technique for all stages of macaron making—take a look!


Jerome Leon Bruckheimer

A regular bit of advice from a TV producer, according to Jerry Bruckheimer.

“You must be honest with yourself about your talents, in my opinion. That is the most challenging job.”

“You can’t be scared of working long hours or putting in a lot of effort.” Sacrifice is necessary.”

“You can’t do something half-heartedly; you have to give it all you’ve got.”

“You must begin from the beginning and complete each duty.” That was done so that I could understand what the rest of the group was up to. It wasn’t by chance that I ended up where I am today. It took an inordinate amount of time.”

“It’s my responsibility as a producer to get things to go my way, and that takes tenacity.” You’ll need to make an impregnable case for it. Every day, a plethora of distractions battle for your attention, aiming to keep you from accomplishing your goals. You’re continually attempting to convince people that supporting your project is the right thing to do.”

“Even the most successful individuals have reservations.”

“You must learn from your mistakes.” I’m not going to do them any longer.”

“Every day, you make mistakes.” And the key to making mistakes is to do them early in the game, which signals that you’re engaged. So don’t be afraid to take part.”

“I believe you think about your mistakes and try to learn from them.”

“You put your faith in people who don’t always deliver.” And they’re mistakes, and you shouldn’t work with them again. It’s rather straightforward.”

“Fear of failing is most certainly what drives me.”

“If you live in a religious culture, this validates your beliefs.”

“Every time you can create something that reaches a large audience, it’s incredible.”

“We’ve used something on television that I truly enjoy… The process is what it’s called. “I’m a big fan of the process.”

“Whether on a ship or elsewhere, there are heroes who rise above problems.”

“It’s vital to defend your work; else, someone else will take credit.”

“You’ve got a real problem on your hands if you put all your eggs in one basket and it blows up.”

“Well, I’m not one to delight in the past.” “I’m always looking forward to the next one.”

“I should have had greater faith in myself.” I think I might have done more if I had believed in myself sooner.”

“College is the best moment of your life,” says one student. Since you’re so young and have so much ahead of you, I hate to say that. College, on the other hand, is a dream come true. After all, you do carry some responsibility. You must attend class and get high grades, but it is a wonderful time, and I hope you enjoy those days since they are the best.”

“All I wanted was to live a life that was a little better than what my parents had as German immigrants.”

“As a kid, I was always good at organizing and putting things together.” Despite the fact that I was never a very great athlete, I was able to organize a baseball team, get a sponsor, and obtain entrance into a league. Hockey gave me a sense of accomplishment. At the time, I was ten years old. So I’ve had that skill since I was a child. Despite this, you’re always doubting your talents. The majority of the people I deal with, even the most talented, are insecure. They’re always looking for a better way to do things. And I’m no different. I think of it as striving to be the best in whatever you do.”

“I was always looking for ways to entertain myself. We have such hectic lives, and many of us despise what we do. Despite the fact that it was not his genuine calling, my father spent his whole life as a salesman. He looked forward to his two-week vacation every year, and he used to tell me, ‘Whatever you do, make sure it’s something you actually like so you don’t just look forward to your holiday.’ I like watching movies as well.”

“I had no clue how I was going to do it, but I knew I needed to go into the movie business.” It was incredible. I had no desire to work as an actor or a director. It didn’t seem to matter. In some way, I had to be a part of the thing I loved.”

“[Advice for first-time or prospective producers]” Get down on the ground and start working. Take any employment that will allow you to get your foot in the door. If you’re good, you’ll go up so swiftly once you get through the door that you won’t know what hit you.”

“I don’t consider what I do work when compared to how my father made a living.” He was on his feet the whole day.”

“I like immersing you in a new environment and teaching you how to navigate it.”

“From the back of the theater, I can watch an audience laugh, cry, and be moved by what I perform.” I have the capacity to entertain people from all around the world. It’s nice to be able to give someone that gift.”

The narrator states, “We’re in the transportation sector.” “We relocate people from one place to another.”

“There are two forms of success, in my opinion. There’s critical success, which I’ve attained in a little way a handful of times in my career. There’s also the issue of financial success, which I’ve achieved. In the end, it’s the financial success that matters. You want people to remember your name. If I had a run of commercially disastrous films under my belt, I wouldn’t be sitting in this office. I’d be living in a one-bedroom apartment with glowing reviews adorning the walls.”

“I’m proud of what I’ve achieved in terms of brand development.” “Seeing my name on an image now has significance, and people are aware of what to anticipate from me.”

“I anticipate no one to show up every time I make a film; I expect it to be my last.” I have a sneaking suspicion that they’ll all fail. “I’m completely afraid.”

“I think my success stems from a single fear: failure,” says the author.

She adds, “A lot of movies inspire me to do what I do.”

“I hope that after I’m gone, I’ll leave behind items that will entertain and educate future generations for hundreds of years.”

“Now all I have to do is keep looking forward and imagining what will happen next.”

“I have a few vices, including automobiles. When I was 17, I saved every dime I had in order to buy a car, which cost about $800. It was a 1957 Plymouth convertible. I remember having a 1960s Corvette at some point in my life. That’s still one of my favorites. My pickup is a 1949 Chevrolet. I have a 1967 Shelby Mustang from the film Gone in 60 Seconds, as well as antique 1940s tractors.” I usually drive a BMW these days.”

“I just had one of the most exciting experiences of my life, and it had nothing to do with a film.” While playing in a celebrity hockey game, I scored a goal off a pass from Wayne Gretzky. “At long last, I can unwind.”

“Look, I’ve made enough money to never have to do another show,” she explains, “but I love what I do, and I’ll keep doing it as long as I enjoy it.”

“I’ll eventually lose my guts and my golden touch, but I’ll never retire.”

Michael Bay quotes are also fantastic.

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