Rachel Nichols
Rachel Nichols
Rachel Emily Nicholsis an American actress and model. Nichols began modeling while attending Columbia University in New York City in the late 1990s. She transitioned into television and film acting in the early 2000s; she had a part in the romantic drama film Autumn in New Yorkand a one-episode role in Season 4 of the show Sex and the City...
NationalityAmerican
ProfessionMovie Actress
Date of Birth8 January 1980
CityAugusta, ME
CountryUnited States of America
How come foreign accents are so sexy? If I say, 'I'm going to the store,' it sounds boring, benign and rudimentary. But if it's said with an accent, it sounds fundamentally cool.
How come I love having an episode of deja vu? It's akin to an out-of-body experience, I would think. It sits with me, happily, begging me to delve into my memory to find its match point.
I have an insatiable palate. I'll try anything once, with an open mind. However, there is a special place in my heart for Kraft Macaroni & Cheese. Don't get me wrong, I've sampled specialty Mac & Cheese all over the world, but nothing competes with the stuff I grew up on.
I have smelled some very famous and undoubtedly sexy boys. And sometimes, as cute as they are, I'd rather have them as a friend - just because of the way they smell!
I know my football. And I adore football players. The crashing noise of a tackle, the huddle grunting, and the roar of the crowd are music to my ears.
I love dessert. All kinds. But there's something about ice cream that makes me happy. I am drawn to its simplicity. I am perplexed by the endless supply of constantly growing flavor options. And I am always in the mood for sprinkles and a sugar cone.
I love having wine with my meals. And if I splurge, I'm going to splurge big, because if I deny my cravings, it just ends up backfiring on me, you know?
I love Bridget Fonda.
I love to personalize things. I love to make things my own. I like to name everything - from cars to iPhones to the socks I just lost.
I never pile a plate to the point where it overflows. I'd rather have a small plate with small portions and then get up for more if I'm still hungry.
I love food. I mean, I really love food. I take pictures of my finest, funniest and most fascinating dishes, post them on Twitter, and send them to friends. I treat menus like classic literature, refusing to skip even one word. I read the description of every item, regardless of whether or not I'm interested in eating it.
Apparently, despite my awareness of its pejorative connotation, procrastinating is something I fall victim to quite frequently. I'm not proud of it; I'm just being honest.
I love the smell of freshly cut grass. It takes me back to summers in Maine.