Bacon Inspiring Quotes

Begin doing what you want to do now. We are not living in eternity. We have only this moment, sparkling like a star in our hand--and melting like a snowflake...

Begin doing what you want to do now. We are not living in eternity. We have only this moment, sparkling like a star in our hand and melting like a snowflake.

All rising to a great place is by a winding stair.

Breakfast! My favorite meal- and you can be so creative. I think of bowls of sparkling berries and fresh cream, baskets of Popovers and freshly squeezed orange juice, thick country bacon, hot maple syrup, panckes and French toast - even the nutty flavor of Irish oatmeal with brown sugar and cream. Breaksfast is the place I splurge with calories, then I spend the rest of the day getting them off! I love to use my prettiest table settings - crocheted placemats with lace-edged napkins and old hammered silver. And whether you are inside in front of a fire, candles burning brightly on a wintery day - or outside on a patio enjoying the morning sun - whether you are having a group of friends and family, a quiet little brunch for two, or an even quieter little brunch just for yourself, breakfast can set the mood and pace of the whole day. And Sunday is my day. Sometimes I think we get caught up in the hectic happenings of the weeks and months and we forget to take time out to relax. So one Sunday morning I decided to do things differently - now it's gotten to be a sort of ritual! This is what I do: at around 8:30 am I pull myself from my warm cocoon, fluff up the pillows and blankets and put some classical music on the stereo. Then I'm off to the kitchen, where I very calmly (so as not to wake myself up too much!) prepare my breakfast, seomthing extra nice - last week I had fresh pineapple slices wrapped in bacon and broiled, a warm croissant, hot chocolate with marshmallows and orange juice. I put it all on a tray with a cloth napkin, my book-of-the-moment and the "Travel" section of the Boston Globe and take it back to bed with me. There I spend the next two hours reading, eating and dreaming while the snowflakes swirl through the treetops outside my bedroom window. The inspiring music of Back or Vivaldi adds an exquisite elegance to the otherwise unruly scene, and I am in heaven. I found time to get in touch with myself and my life and i think this just might be a necessity! Please try it for yourself, and someone you love.

Believing that I was born for the service of mankind, and regarding the care of the commonwealth as a kind of common property, which like the air and the water, belongs to everybody, I set myself to consider in what way mankind might best be served, and what service was myself best fitted by nature to perform.

Some books are to be tasted, others to be swallowed, and some few to be chewed and digested; that is, some books are to be read only in parts; others to be read, but not curiously; and some few to be read wholly, and with diligence and attention.

Bacon always woke at the first light of day and worked for several hours, usually finishing around noon.

To bring home the bacon, one must flee from people who always try to disparage their efforts.

Dear Pinterest, When we first started dating, you lured me in with Skittles-flavored vodka and Oreo-filled chocolate chip cookies. You wooed me with cheesy casseroles adjacent to motivational fitness sayings. I loved your inventiveness: Who knew cookies needed a sugary butter dip? You did. You knew, Pinterest. You inspired me, not to make stuff, but to think about one day possibly making stuff if I have time. You took the cake batter, rainbow and bacon trends to levels nobody thought were possible. You made me hungry. The nights I spent pinning and eating nachos were some of the best nights of my life. Pinterest, we can’t see each other anymore. You see, it’s recently come to my attention that some people aren’t just pinning, they are making. This makes me want to make, too. Unfortunately, I’m not good at making, and deep down I like buying way more. Do you see where I’m going with this? I’m starting to feel bad, Pinterest. I don’t enjoy you the way I once did. We need to take a break. I’m going to miss your crazy ideas (rolls made with 7Up? Shut your mouth). This isn’t going to be easy. You’ve been responsible for nearly every 2 a.m. grilled cheese binge I’ve had for the past couple of years, and for that I’ll be eternally grateful. Stay cool, Pinterest. PS. You hurt me. PPS. I’m also poor now. Xo Me 10

As I have thus suggested that the Devil himself has politically spread about this Notion[Pg 269] concerning his appearing with a Cloven-Foot, so I doubt not that he has thought it for his Purpose to paint this Cloven-Foot so lively in the Imaginations of many of our People, and especially of those clear sighted Folks who see the Devil when he is not to be seen, that they would make no Scruple to say, nay and to make Affidavit too, even before Satan himself, whenever he sat upon the Bench, that they had seen his Worship’s Foot at such and such a Time; this I advance the rather because ’tis very much for his Interest to do this, for if we had not many Witnesses, viva voce, to testify it, we should have had some obstinate Fellows always among us, who would have denied the Fact, or at least have spoken doubtfully of it, and so have rais’d Disputes and Objections against it, as impossible, or at least as improbable; buzzing one ridiculous Notion or other into our Ears, as if the Devil was not so black as he was painted, that he had no more a Cloven-Foot than a Pope, whose Apostolical Toes have so often been reverentially kiss’d by Kings and Emperors: but now alas this Part is out of the Question, not the Man in the Moon, not the Groaning-Board, not the speaking of Fryar Bacon’s Brazen-Head, not the Inspiration of Mother Shipton, or the Miracles of Dr. Faustus, Things as certain as Death and Taxes, can be more firmly believ’d: The Devil not have a Cloven-Foot! I doubt not but I could, in a short Time, bring you a thousand old Women together, that would as soon believe there was no Devil at all; nay, they will tell you, he could not be a Devil without it, any more than he could come into the Room, and the Candles not burn blue, or go out and not leave a smell of Brimstone behind him.

Why are breakfast food breakfast foods?" I asked them. "Like, why don't we have curry for breakfast?" "Hazel, eat." "But why?" I asked. "I mean seriously: How did scrambled eggs get stuck with breakfast exclusivity? You can put bacon on a sandwich without anyone freaking out. But the moment your sandwich has an egg, boom, it's a breakfast sandwich." Dad answered with his mouth full. "When you come back, we'll have breakfast for dinner deal?" "I don't want to have breakfast for dinner." I answered, crossing knife and fork over my mostly full plate, "I want to have scrambled eggs for dinner without this ridiculous construction that a scrambled egg inclusive meal is breakfast even when it occurs at dinner time." “You gotta pick your battles in this world Hazel.” My mom said, “But if this is the issue you want to champion, we will stand behind you.” “Quite a bit behind you.” My dad added, and mom laughed. Anyway, I knew it was stupid but I felt kind of bad for scrambled eggs.

Garnish soft comfort foods with crunchy crumbs, toasted nuts, or crisp bits of bacon to make things interesting. Serve rich meats with bright, acidic sauces and clean-tasting blanched or raw vegetables. Serve mouth-drying starches with mouthwatering sauces, and recognize that a well-dressed, juicy salad can serve as both a side dish and a sauce. On the other hand, pair simply cooked meats, such as grilled steak or poached chicken, with roasted, sautéed, or fried vegetables glazed with Maillard’s dark lacquer. Let the seasons inspire you; foods that are in season together naturally complement one another on the plate. For example, corn, beans, and squash grow as companions in the field, then the three sisters find their way together into succotash. Tomatoes, eggplant, zucchini, and basil become ratatouille, tian, or caponata depending on where you are on the Mediterranean coast. Sage, a hardy winter herb, is a natural complement to winter squash because its leaves—and its flavor—stand up to the cold of winter.

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.

Aaron reached into his jacket pocket and took out his Bible, a gift from his father, Captain Benjamin K. Matthews, on the the day he had ridden off to war. Aaron opened to the Psalms, intending to read, but his eyes were heavy and closed against his will. O death, where is thy sting? Pastor Blackwell had told him that death had no power over him, but he sure felt that sting now. O grave, where is thy victory? How much longer would it be? Just four miles from home. Would Mama ever know? Shiloh, the place of peace. Good ground to die on. Holy ground.

She was as lovely as ever, my Jessie Anne. I paused for a moment, taking her beauty in, laying up this vision of her in the deepest and most secret place of my mind, allowing the sight of her to renew my spirit. I stepped slowly down to the platform, never allowing my gaze to drift from her. Jessie Anne was looking toward the front of the car, and it was a moment or two before she turned and spotted me. The bright and hopeful smile I had so expected and longed for darkened, just for a moment to be sure, but long enough for me to recognize a fleeting glimpse of shock and anguish, possibly of horror. No longer did she see the man she had known, the man she had given her life to. No, she saw me for the man I truly was, the man with blood on his hands.

You can't be 1% bacon, ever, because you will poop it out later.

Dashing by Maisie Aletha Smikle On my farm I keep a firearm The deer I charm And then disarm To feed my family venison And stay away from medicine Sheep so sweet We love to eat Young lambs we chop To get lamb chops Pigs in wigs Dished their wigs to do a jig Pigs skinny dip Floated and strip So turkey chicken and rabbit May be covered with bacon strips Cows roaming in the valleys Cats left in the Alleys Bring the cows It's time to chow Beef for steak Make no mistake Mince it grind it chop it We must have it We plant dashene To cook and steam To feed the animals so they keep lean Fit and ready to consume Eat we must Or we'd be dust Knead the dough for the pie crust Get the pan it will not rust We will dine Without wine We will roast eat then toast Thanking God that He is our Host

Descartes promoted rationalism (knowledge from logic and reason only) whereas Bacon and Locke argued for empiricism (knowledge from the senses perceiving reality). Together, however, they agreed that objective knowledge could be obtained from this world rather than through an exclusive reliance on supernaturalism, where the divinely inspired few brought knowledge down from the Heavens. Knowledge

Oatmeal Breakfast Soup YIELD: 6 SERVINGS (ABOUT 8 CUPS) BREAKFAST was the inspiration for this soup, which has become a favorite at our house. Bacon, oatmeal, and milk are breakfast ingredients. And leeks? Well, I always put leeks in my soup. I microwave the bacon until crisp because Gloria always does so with good results, but it could be cooked in a skillet as well. Although I use coarsely granulated Irish oatmeal, which is chewy and flavorful, the soup is good made with quick-cooking oatmeal, provided you reduce the preparation time and the liquid accordingly. The first part of the recipe—bacon, leeks, and oatmeal—can be prepared ahead. It is better to add the milk and half-and-half at the last moment, however, for a fresher, cleaner-tasting soup. Finishing the soup with both milk and half-and-half is best, although using milk only is fine. 6 slices bacon (6 to 7 ounces), preferably maple- or honey-cured 2 small leeks, trimmed, with most of the green left on, sliced thin, and washed (2½ cups) 5 cups water 1 cup Irish coarse oatmeal 1½ teaspoons salt (less if bacon is highly salted) 1 cup half-and-half 1 cup milk ½ teaspoon freshly ground black pepper Arrange the bacon on a microwave oven tray, cover with paper towels, and cook on full power for about 4 minutes, or until the slices are crisp and brown. Reserve about 2 tablespoons of the bacon fat, and transfer the bacon to a cutting board. Cut the bacon into ½-inch pieces, and set it aside. Put the reserved bacon fat in a saucepan. Add the sliced leeks, and cook over medium heat for 5 to 6 minutes, until softened. Add the water, and bring to a boil. Add the oatmeal and salt, stir, and bring to a boil. Reduce the heat to very low, cover (with the lid placed slightly ajar, so the oatmeal doesn’t boil over), and cook gently for 25 to 30 minutes, or until the oatmeal is tender. (The recipe can be made to this point up to 24 hours ahead of time.) At serving time, add the half-and-half, milk, and pepper, and bring to a boil. Serve hot with the bacon pieces sprinkled on top.

In October, Louise showed several new paintings at the Panoras Gallery on Fifty-Sixth Street. During this period, she painted nudes, interiors, several versions of MacDuff, many portraits, at least two paintings set in public buses, and other New York street-life subjects. Her stylized figures were often inspired by random encounters and eavesdropping. Observing underdogs and outsiders in action, she was drawn to faces and to cityscapes and to a style that incorporated storytelling and allegory. Louise’s new work was influenced by the scene painting of the Works Progress Administration and Mexican muralists; by Käthe Kollwitz and German expressionists like Max Beckmann, Oskar Kokoschka, and Egon Schiele; by Alice Neel, Francis Bacon, and other portraitists—and, to an increasing extent, by medieval tapestries and frescoes by Bolognese Renaissance artists such as Pellegrino Tibaldi. Louise kept working to reveal the lives behind the faces she portrayed—their backstory—and began to introduce some southern imagery from her own memories. She was fascinated by the story beneath the surface and whatever metaphysical qualities she could draw from the depths of her subject.

Knowledge itself is power!

belonging is our goal. It is that nine-letter word that you should write out in large letters and stick on your office wall. It is that word that should be at the forefront of your inspiration

But meeting your aunt changed everything. It made me realize I could be so much more. I don’t know how it will happen or if it will. But at least there’s hope.” She pulled her feet onto the seat, tucking her knees to her chest. “Elise said she used to work the graveyard shift at this diner so she could have daytime hours free for photography. She said she’d work a wedding then go waitress right after. She went from champagne and cake to coffee and bacon. Evening gowns to truckers.” She smiled. “The weddings paid well, but the night shift inspired her. Isn’t that amazing? A five thousand dollar dress on a bride couldn’t compete with five thousand miles on a trucker’s face. She said his wrinkles told a better story than silk ever could.

She always had a big pot of oatmeal going on the stove and was happy to whip up a short stack of pancakes at the drop of a hat, but she pretty much made the rest of the plates to order. After the first week she had a good handle not only on what each man liked for his morning meal, but what he needed. Mr. Cupertino still loved the occasional inspired omelet and once she had made him Eggs Meurette, poached eggs in a red wine sauce, served with a chunk of crusty French bread, which was a big hit. She balanced him out other mornings with hot cereal, and fresh fruit with yogurt or cottage cheese. Johnny mostly went for bowls of cereal washed down with an ocean of cold milk, so Angelina kept a nice variety on hand, though nothing too sugary. The Don would happily eat a soft-boiled egg with buttered toast every day for the rest of his life, but she inevitably got him to eat a little bowl of oatmeal just before or after with his coffee. Big Phil was on the receiving end of her supersize, stick-to-your-ribs special- sometimes scrambled eggs, toast, potatoes, and bacon, other times maybe a pile of French toast and a slice of ham. Angelina decided to start loading up his plate on her own when she realized he was bashful about asking for seconds. On Sundays, she put on a big spread at ten o'clock, after they had all been to church, which variously included such items as smoked salmon and bagels, sausages, broiled tomatoes with a Parmesan crust, scrapple (the only day she'd serve it), bacon, fresh, hot biscuits and fruit muffins, or a homemade fruit strudel. She made omelets to order for Jerry and Mr. Cupertino. Then they'd all reconvene at five for the Sunday roast with all the trimmings.

Pinky Pig by Maisie Aletha Smikle Pinky pig is big Pinky wears no wig Pinky likes to wallow Pinky’s wallow makes her cotton white hair butter yellow The butcher comes calling Pinky started bawling I ain't your bacon I ain't your ham I ain't no steak I ain't no loin called Sir Am just a pig Called Pinky Don't use me for steak I take too long to bake Am not fit for a cake My life is at stake But all you need is steak Steak rare Steak medium Steak well done See I ain't none I ain't rare I ain't medium I ain't well done It's the season To be butchered and eaten But I ain't your steak to bake Am just Pinky the pink pig

It has been justly said that the present half century has witnessed the rise and triumphs of science, the extent and marvels of which even Bacon's fancy never conceived, simultaneously with superstitions grosser than any which Bacon's age believed. "The one is, in fact, the natural reaction from the other. The more science seeks to exclude the miraculous, and reduce all nature, animate and inanimate, to an invariable law of sequences, the more does the natural instinct of man rebel, and seek an outlet for those obstinate questionings, those 'blank misgivings of a creature moving about in worlds not realised,' taking refuge in delusions as degrading as any of the so-called Dark Ages." It was the revolt from the chilling materialism of the age which inspired the mystic creations of "Zanoni" and "A Strange Story.

DAWN TREADER SOUP When Caspian, King of Narnia, in the company of Reepicheep the mouse knight, Lucy, Edmund, and Eustace, decides to go in search of the lost Lords of Narnia, he sets sail on a ship called the Dawn Treader. The crew experiences many adventures at sea and on land, and have to live off the food on board and what they can find around them. This soup was a particular favorite of Eustace…. At least, until he turned into a dragon! This recipe can easily be made on board a ship, using produce from the sea and supplies from the hold. INGREDIENTS • serves 4 1 lb 2 oz clams 2 3/4 oz smoked bacon 1 shallot 1 1/2 oz butter 3 sprigs thyme 1 bay leaf 1 T flour 2 cooked potatoes, chopped into chunks 1 3/4 oz crème fraîche or sour cream Salt and pepper PREPARATION TIME • 15 mins COOKING TIME • 25 mins Collect the clams on the island of Felimath, rinse them carefully, and place in a cauldron with about 4 oz of water. Boil them for 2 minutes, until the clams open, and discard any that remain closed. Drain the clams, saving the juices, and remove them from their shells. Strain and reserve the juices through a piece of cheesecloth. Chop the bacon and let it brown for a few minutes in a nonstick frying pan. Drain off the excess fat and set the bacon aside on paper towels. Peel the shallot, sauté it for 5 minutes in the butter without browning, then add the bacon, thyme, and bay leaf before the ship reaches the Dark Island. Sprinkle with the flour and let the shallot and bacon cook for 1 minute, stirring constantly. Slowly add the clam juice, stirring at the same time to prevent lumps forming, then add the potato chunks and simmer for 10 minutes. Remove bay leaf and purée with a blender until the soup is quite smooth. Add the clams and the crème fraîche or sour cream, reheat for 2 minutes, season with salt and pepper, and serve. Note: Reepicheep likes to add a handful of samphire to nibble with this soup.