Bacon Famous Quotes

Kate Moss famously said that “nothing tastes as good as skinny feels.” So I thought I’d put together a little list of things she’s obviously never tried before that taste so much better than buying into an oppressive body ideal could ever feel: Pasta, pizza, mangoes, avocados, doughnuts, peanut butter, sushi, bacon, chocolate cake, lemon cake, any cake really, blueberries, garlic bread, smoked salmon, poached eggs, apples, roast dinners, cookie dough, sweet potatoes, whipped cream, freshly squeezed orange juice, watermelon, gelato, paella, oh and cheese. You’re welcome, Kate!

The flat, overall illumination of Protestant ideology was all very well but for these sophisticates, pure, simple plainness was not enough. Francis Bacon, corrupt, brilliant and unlikeable, builder of his own great pair of houses, now disappeared, not far away at St Albans, famous for the pale-faced catamites he kept to warm his bed, the inventor of the English essay, later to be Lord Chancellor, and, later still, accused of corruption, to be thrown to parliament as a sop to their demands, defined in his essay ‘On Truth’ the subtle and shifting Jacobean relationship to light and beauty, to plainness and richness, to clarity and sparkle. ‘This same Truth’, he wrote,

One of the most famous parts of Bacon's philosophy is his enumeration of what he calls 'idols', by which he means bad habits of mind that cause people to fall into error. Of these he enumerates four kinds. 'Idols of the tribe' are those that are inherent in human nature; he mentions in particular the habit of expecting more order in natural phenomena than is actually to be found. 'Idols of the cave' are personal prejudices, characteristic of the particular investigator. 'Idols of the market-place' are those that have to do with the tyranny of words. 'Idols of the theatre' are those that have to do with received systems of thought; of these, naturally, Aristotle and the scholastics afforded him the most noteworthy instances. Although

I unpacked and took a shower, trying to wash the road and a little of my mingled grief and anger off me. Rachel had a point, but was it wrong to want a single, peaceful evening? The smell of roasting hens, peppery and succulent, wafted up the stairs as I got dressed, like a sensory argument for respite. Birchie would serve them with fat slices of the summer’s first heirloom tomatoes from the back garden and her famous cornbread. To make it, she saved bacon drippings in a coffee can by the stove, and she’d put some of that grease into the cast-iron skillet and set it in the oven. She’d make batter while the rendered fat got so hot that it was close to smoking. The sizzle of the batter landing in that pan was the kitchen soundtrack of my youth.

Sensuality is for you, not about you. It’s for you in a sense that you are allowed to indulge all of your senses and taste the goodness of this world and beyond. It’s also for you in a sense that you’re allowed to curate and express yourself in an authentic way (i.e. in the way you dress, communicate, live, love, play, etc.). However, sensuality is not ABOUT you, it’s about those to whom you were brought here to touch and inspire. It’s about the joy and pleasure you’re here to bring. You didn’t come here for yourself nor empty-handed, but you came here bearing special gifts. You were brought here to be a vessel of sensual innovation and a conveyor of heaven’s most deepest pleasures. Your passion is an indication of the sensual gift(s) you were endowed with before you made your grand entry into this world. Your divine mandate now is to exploit every sensual gift you have to the fullest whether it’s music, photography, boudoir or fashion modeling, etc. If you have a love for fashion, always dress impeccably well like my friend Kefilwe Mabote. If you have a love for good food and wine, create culinary experiences the world has never seen before like chef Heston Blumenthal whom I consider as one of the most eminent sensual innovators in the culinary field. Chef Heston has crafted the most sensually innovative culinary experience where each sense has been considered with unparalleled rigour. He believes that eating is a truly multi-sensory experience. This approach has not only led to innovative dishes like the famous bacon and egg ice cream, but also to playing sounds to diners through headphones, and dispersing evocative aromas with dry ice. Chef Heston is indeed a vessel of sensual innovation and a conveyor of heaven’s most deepest pleasures in his own right and field. So, what sensual gift(s) are you here to use? It doesn’t have to be a big thing. For instance, you may be a great home maker. That may be an area where you’re endowed with the most sensual innovative abilities than any other area in your life. You need to occupy and shine your light in that space, no matter how small it seems.

While Mum was a busy working mother, helping my father in his constituency duties and beyond, Lara became my surrogate mum. She fed me almost every supper I ate--from when I was a baby up to about five years old. She changed my nappies, she taught me to speak, then to walk (which, with so much attention from her, of course happened ridiculously early). She taught me how to get dressed and to brush my teeth. In essence, she got me to do all the things that either she had been too scared to do herself or that just simply intrigued her, such as eating raw bacon or riding a tricycle down a steep hill with no brakes. I was the best rag doll of a baby brother that she could have ever dreamt of. It is why we have always been so close. To her, I am still her little baby brother. And I love her for that. But--and this is the big but--growing up with Lara, there was never a moment’s peace. Even from day one, as a newborn babe in the hospital’s maternity ward, I was paraded around, shown off to anyone and everyone--I was my sister’s new “toy.” And it never stopped. It makes me smile now, but I am sure it is why in later life I craved the peace and solitude that mountains and the sea bring. I didn’t want to perform for anyone, I just wanted space to grow and find myself among all the madness. It took a while to understand where this love of the wild came from, but in truth it probably developed from the intimacy found with my father on the shores of Northern Ireland and the will to escape a loving but bossy elder sister. (God bless her!) I can joke about this nowadays with Lara, and through it all she still remains my closest ally and friend; but she is always the extrovert, wishing she could be on the stage or on the chat show couch, where I tend just to long for quiet times with my friends and family. In short, Lara would be much better at being famous than me. She sums it up well, I think: Until Bear was born I hated being the only child--I complained to Mum and Dad that I was lonely. It felt weird not having a brother or sister when all my friends had them. Bear’s arrival was so exciting (once I’d got over the disappointment of him being a boy, because I’d always wanted a sister!). But the moment I set eyes on him, crying his eyes out in his crib, I thought: That’s my baby. I’m going to look after him. I picked him up, he stopped crying, and from then until he got too big, I dragged him around everywhere.

The mixture of a solidly established Romance aristocracy with the Old English grassroots produced a new language, a “French of England,” which came to be known as Anglo-Norman. It was perfectly intelligible to the speakers of other langues d’oïl and also gave French its first anglicisms, words such as bateau (boat) and the four points of the compass, nord, sud, est and ouest. The most famous Romance chanson de geste, the Song of Roland, was written in Anglo-Norman. The first verse shows how “French” this language was: Carles li reis, nostre emperere magnes, set anz tuz pleins ad estéd en Espaigne, Tresqu’en la mer cunquist la tere altaigne… King Charles, our great emperor, stayed in Spain a full seven years: and he conquered the high lands up to the sea… Francophones are probably not aware of how much England contributed to the development of French. England’s court was an important production centre for Romance literature, and most of the early legends of King Arthur were written in Anglo-Norman. Robert Wace, who came from the Channel Island of Jersey, first evoked the mythical Round Table in his Roman de Brut, written in French in 1155. An Englishman, William Caxton, even produced the first “vocabulary” of French and English (a precursor of the dictionary) in 1480. But for four centuries after William seized the English crown, the exchange between Old English and Romance was pretty much the other way around—from Romance to English. Linguists dispute whether a quarter or a half of the basic English vocabulary comes from French. Part of the argument has to do with the fact that some borrowings are referred to as Latinates, a term that tends to obscure the fact that they actually come from French (as we explain later, the English worked hard to push away or hide the influence of French). Words such as charge, council, court, debt, judge, justice, merchant and parliament are straight borrowings from eleventh-century Romance, often with no modification in spelling. In her book Honni soit qui mal y pense, Henriette Walter points out that the historical developments of French and English are so closely related that anglophone students find it easier to read Old French than francophones do. The reason is simple: Words such as acointance, chalenge, plege, estriver, remaindre and esquier disappeared from the French vocabulary but remained in English as acquaintance, challenge, pledge, strive, remain and squire—with their original meanings. The word bacon, which francophones today decry as an English import, is an old Frankish term that took root in English. Words that people think are totally English, such as foreign, pedigree, budget, proud and view, are actually Romance terms pronounced with an English accent: forain, pied-de-grue (crane’s foot—a symbol used in genealogical trees to mark a line of succession), bougette (purse), prud (valiant) and vëue. Like all other Romance vernaculars, Anglo-Norman evolved quickly. English became the expression of a profound brand of nationalism long before French did. As early as the thirteenth century, the English were struggling to define their nation in opposition to the French, a phenomenon that is no doubt the root of the peculiar mixture of attraction and repulsion most anglophones feel towards the French today, whether they admit it or not. When Norman kings tried to add their French territory to England and unify their kingdom under the English Crown, the French of course resisted. The situation led to the first, lesser-known Hundred Years War (1159–1299). This long quarrel forced the Anglo-Norman aristocracy to take sides. Those who chose England got closer to the local grassroots, setting the Anglo-Norman aristocracy on the road to assimilation into English.

morning he couldn’t dwell on waffles and fudge, famous or not. He was far too occupied with thoughts of April and the slimy figure of Jack Leeper. The Boones were seated at a small table in the crowded diner. The air was thick with bacon grease and strong coffee, and the hot topic, as Theo realized not long after he sat down, was the abduction of April Finnemore. To their right, four uniformed policemen talked loudly about the possibility that Leeper was close by. To their left, a table of gray-haired men spoke with great authority on several subjects, but seemed particularly interested in the “kidnapping,” as it was sometimes referred to. The menu promoted the myth that Gertrude’s was indeed the home of “World-Famous Pecan Waffles.” In silent protest against false advertising, Theo ordered scrambled eggs and sausage.

Some vampire literature is accurate, particularly concerning garlic. Vampire hunters have relied on it for centuries. Emeril LaGasse is not just a famous television chef, but also a modern Van Helsing whose obsession with garlic and pork fat is legendary. Not that bacon kills vampires. What a travesty that would be. --“Vampire Foibles,” Dexter Bloodgood’s Survival Guide for Modern Vampires, 19th Edition

Across the English Channel, the biggest champion of the new mechanical worldview was René Descartes. Bacon was entirely ignorant of mathematics. Descartes was steeped in it. Reducing the operations of the universe to a series of lines, circles, numbers, and equations suited his reclusive personality. His most famous saying, “I think, therefore I am” (cogito, ergo sum), could be stated less succinctly but more accurately as “Because we are the only beings who do math, we rule.

The Master of Shakespeare, by A. W. L. Saunders, after citing many of the above details, hung its hat on those similarities of poetic style while arguing that Greville, a famously amiable patron, had been the master of a long-standing collaboration marketed as “Will Shake-speare,” whose contributing members included Mary Sidney, Tom Nashe, Francis Bacon, Kit Marlowe, George Peele, and Samuel Daniel.

Some people smoked when they were upset, some did yoga, or drank, or paced, or picked fights, or counted to one hundred. Georgia cooked. As a small girl growing up in Massachusetts, she'd spent most of her time in her grandmother's kitchen, watching wide-eyed as Grammy kneaded the dough for her famous pumpernickel bread, sliced up parsnips and turnips for her world-class pot roast, or, if she was feeling exotic, butterflied shrimp for her delicious Thai basil seafood. A big-boned woman of solid peasant stock, as she herself used to say, Grammy moved around the cramped kitchen with grace and efficiency, her curly gray hair twisted into a low bun. Humming pop songs from the forties, her cheeks a pleasing pink, she turned out dish after fabulous dish from the cranky Tappan stove she refused to replace. Those times with Grammy were the happiest Georgia could remember. It had been almost a year since she died, and not a day passed that Georgia didn't miss her. She pulled out half a dozen eggs, sliced supermarket Swiss and some bacon from the double-width Sub-Zero. A quick scan of the spice rack yielded a lifetime supply of Old Bay seasoning, three different kinds of peppercorns, and 'sel de mer' from France's Brittany coast. People's pantries were as perplexing as their lives.

When they’d filled the peppers and they were laid out in nice, neat, bacon-wrapped lines, she slid them into the oven. Then they went into the sitting room. David sat down next to Leah on the settee. “Now, we can’t fall asleep, waiting for them to finish cooking,” he said. Famous. Last. Words. They chatted for a moment about how melted cheese was probably the best invention on the planet, but it descended into quiet as their lids dropped and she wondered why she couldn’t think of anything more insightful to say. It had felt like only seconds that she rested her eyes, but Leah and David jumped to a start, the fire alarm beeping in the kitchen. The both looked at each other, their eyes big with surprise. “Oh no!” he laughed. They ran into the kitchen, David throwing on one of Nan’s oven mitts and yanking the smoking, sizzling peppers out of the oven. Leah opened the windows and the back door, but it seemed to let more cold air in than smoke out. She fanned the air, while David took the peppers outside and set them on the brick walkway. As they both stood in the freezing kitchen, the smoke billowing around the ceiling, they broke into laughter. “Maybe we should’ve just had the marshmallows,” he said. Leah rolled under the duvet to view the time, the gray morning barely giving her enough light to focus. It was still early—six o’clock. She closed her eyes and lay back on the pillow, the feel of the linens so familiar and comfortable that, at first, she’d almost forgotten about her troubles. This was the bed she’d slept in when she needed the security of family, and a retreat to ease her mind.

Heart pounding, she started to prepare the meal that hit her so hard. Her famous cherry tomatoes stuffed with chile, cheese, and bacon, along with pulled pork, endive slaw, and potato pancakes with homemade catsup.

No matter what anyone in North Star thought of my mom, everyone agreed on one thing: she was the best cook in the Texas Hill Country. She was known for her barbecue and fried pies. But she was most famous for one particular dish. The dish people people would drive hundreds of miles for was simply called the Number One. I imagine Momma was going to make a list of specials. The trouble was, she never got past the Number One. So there it sat at the top of the menu, alone, all by itself. The Number One: Chicken fried steak with cream gravy, mashed potatoes, green beans cooked in bacon fat, one buttermilk biscuit, and a slice of pecan pie With Brad's words ringing in my head about my vague culinary vision, I decide to make the Number One for tonight's supper. After leaving the salon, I drive to various farm stands, grocery stores, and butchers. I handpick the top-round steak with care, choose fresh eggs one by one, and feel an immense sense of home as I pull Mom's cast-iron skillet from the depths of Merry Carole's cabinets. My happiest memories involve me walking into whatever house we were staying in at the time to the sounds and smells of chicken fried steak sizzling away in that skillet. This dish is at the very epicenter of who I am. If my culinary roots start anywhere, it's with the Number One. As I tenderize the beef, my mind is clear and I'm happy. I haven't cooked like this- my recipes for me and the people I love- in far too long. If ever. Time flies as I roll out the crust for the pecan pie. I'm happy and contented as I cut out the biscuit rounds one by one. I haven't a care in the world. Being in Merry Carole's kitchen has washed away everything I left in the whirlwind of being back in North Star.

We got, instead of the structural supports and safety nets that would actually make women feel better on a systematic basis, a bottomless cornucopia of privatized nonsolutions: face serums, infrared saunas, wellness gurus like Gwyneth Paltrow, who famously suggested putting stone eggs in one’s vagina, or Amanda Chantal Bacon, whose company Moon Juice sells 1.5-ounce jars of “Brain Dust” for $38.

Doug Larson, the famous runner and 1924 Olympic Gold Medal winner, said it best 'Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.

OBIT FOR THE CREATOR OF MAD LIBS On Tuesday, in Canton, Connecticut, a town famous for the stickiness of its boogers, a stinky old man died of a good disease at his home at 345 Rotten Lane. Mr. Preston Wirtz, whose parents, Ida and Goober, ran a small jelly farm, died in his yellowish toilet. Mr. Wirtz was hated in Uzbekistan for the series of wordplay books he created for slippery children, books known far and wide as “Mad Libs,” beloved by hairy grumps and farty grampas alike. These books were never appreciated by tall elves, selling over two per year for one decade. When asked to describe Mr. Wirtz, his jealous wife, wearing nothing but an egg carton and flip-flops, called him “in a nutshell, the most sour-smelling, bacon-licking, pimple-footed crab-apple I have ever known. I will never always miss him and his broken underwear.” Then she cried herself to sleep in her fart-house.

Ida’s World Famous Maple Bacon Fudge 1 cup white sugar 1 cup brown sugar 1 cup heavy cream 1/3 cup of butter 1/4 cup of pure maple syrup 5 slices of thick cut bacon, cooked and crumbled 2 teaspoons of vanilla 1/4 teaspoon of salt In a large heavy bottom saucepan, add brown sugar, white sugar, butter, cream, and maple syrup. Stir until well blended and place over medium heat.  Bring mixture to a boil, stirring constantly.  Lower heat to medium and continue to stir for about 7-9 minutes or until the mixture reaches the soft ball stage (drop a small amount of mixture into cold water and form to a ball with your fingers). Remove from the heat.  Add vanilla and crumbled bacon and let sit without stirring for about 10 minutes. After mixture has cooled, stir vigorously until mixture begins to thicken and loses its gloss.

We have fresh mozz, heirloom tomatoes, basil, and a sprinkling of goat cheese on your panini. It was warm at one point this evening, but the flavors only get better as you let them moosh." "Moosh?" My stomach rumbled as I unwrapped the sandwich. "Sounds technical." I stopped talking because my first bite demanded a respectful silence. The crunch of crispy exterior gave way to an extroverted, summery flavor: notes of salt and a splash of bright tomato, still-warm mozzarella... I heard a sigh escape my lips and saw Kai thoroughly enjoying my enjoyment. "This," I said, mouth still full, "is perfect." His eyes widened around his own bite of panini. Blotting his chin with a napkin, he said, "Good. That's what I was aiming for." He pointed to a collection of plastic containers. "After you've regained your composure, we also have my grandmother's famous new potato salad with bacon and cider vinaigrette, sliced mango and strawberries, and a triple-layer chocolate cake for dessert.

Descartes helped develop rationalism, the school of thought famously promoted by Spinoza, which was in opposition to Francis Bacon's empiricism.