It's a funny thing because you look at the careers of other filmmakers and you see them sort of slow down and you realize maybe this becomes harder to do as you get older. That's sort of a cautionary thing. I hope it doesn't happen to me.

I do find comedy difficult. I don't know why. Maybe I think about it too much. There's a tremendous amount of pressure to be funny.

So what I do now is to pre-empt that by making the up into a virtue and telling funny stories about how crap I am before people have a chance to notice it for themselves and think maybe I haven't realised.

Maybe I'm delusional but I'm usually funny. It's not 100% but I have a pretty good batting average.

It's funny I never considered that people are going to see me on the show and maybe stop me on the subway.

Maybe a part of me recognized how right the improvising spirit of jazz is. Not the sounds but the freedom to work with musicians who work that way. It felt very natural to me but I think there's a way to do it without it being a jazz record.

Maybe we've been brainwashed by 130 years of Yankee history but Southern identity now has more to do with food accents manners music than the Confederate past. It's something that's open to both races a variety of ethnic groups and people who move here.

We don't really go in for big family dinners but Scottish people are famously confrontational. It's a cultural thing so maybe we don't need to have them to clear the air. Also traditional family food isn't as nice here so there's no payoff for traveling hundreds of miles.

When I pair food and wine I start with the food. If I have a beautiful roasted bird I might choose a Cabernet or Pinot Noir or maybe a Syrah depending on the sauce and what is in my cellar.

Asian food is very easy to like because it hits your mouth very differently than European food does. In European food there may be two things to hit - maybe sweet and salty maybe salty-savory but Asian kind of works around plus you have that distinct flavor that's usually working in Asian food.