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A sponge is quite simple. You weigh ingredients, mix, and put it in the oven. With pastry, you manhandle it, shape it, fold it. You have to be involved with it; there is more jeopardy, more risk. But it's like making a casserole. There's a flurry of activity to begin with; then it's about leaving it to rest.

I'm not a sponge exactly, but I find that something I look at is a great opportunity for ideas.

I drink no more than a sponge.

I think one probably absorbs things like a sponge and things emerge without your always being aware of it.

I act as a sponge. I soak it up and squeeze it out in ink every two weeks.

Certainly I'm not going to sit on the Internet all day and read what Sam from Iowa is saying about me. But I'm a sponge. I've always been a sponge.

Sponges grow in the ocean. That just kills me. I wonder how much deeper the ocean would be if that didn't happen.

I'm a sponge for information.

I don't like tofu. I'd sooner eat a sponge.