Bunnings Kitchens Quotes

Are the Trials starting?” The girl claps her hands over her mouth. “I'm sorry,” she whispers. “I—” “It's all right.” I don't smile at her. It will only scare her. For a female slave, a smile from a Mask is not usually a good thing. “I'm actually wondering the same thing. What's your name?” “S-slave-Girl.” Of course. My mother would already have scourged her name out of existence. “Right. You work for the Commandant?” I want her to say no. I want her to say that my mother roped her into this. I want her to say she's assigned to the kitchens or infirmary, where slaves aren't scarred or missing body parts. But the girl nods in response to my question. Don't let my mother break you, I think. The girl meets my eyes, and there is that feeling again, low and hot and consuming. Don't be weak. Fight. Escape. A gust of wind whips a strand free from her bun and across her cheekbone. Defiance flashes across her face as she holds my gaze, and for a second, I see my own desire for freedom mirrored, intensified in her eyes. It's something I've never detected in the eyes of a fellow student, let alone a Scholar slave. For one strange moment, I feel less alone. But then she looks down, and I wonder at my own naiveté. She can't fight. She can't scape. Not from Blackcliff. I smile joylessly; in this, at least, the slave and I are more similar than she'll ever know.

Somehow, the notion that Professor Moriarty had parents - might have been a child - never sat right. A viper is a snake straight from the egg. I couldn't help but picture little Jamie as a balding midget in a sailor suit, spying Cook and the baker's boy rolling in the flour on the kitchen table through his toy telescope, and blackmailing them for extra buns.

So, it wasn’t until I was living in Mexico that I first started enjoying chocolate mousse. See, there was this restaurant called La Lorraine that became a favorite of ours when John and I were living in Mexico City in 1964–65. The restaurant was in a beautiful old colonial period house with a large courtyard, red tile floors, and a big black and white portrait of Charles de Gaulle on the wall. The proprietor was a hefty French woman with grey hair swept up in a bun. She always welcomed us warmly and called us mes enfants, “my children.” Her restaurant was very popular with the folks from the German and French embassies located nearby. She wasn’t too keen on the locals. I think she took to us because I practiced my French on her and you know how the French are about their language! At the end of each evening (yeah, we often closed the joint) madame was usually seated at the table next to the kitchen counting up the evening’s receipts. Across from her at the table sat a large French poodle, wearing a napkin bib and enjoying a bowl of onion soup. Ah, those were the days… Oh, and her mousse au chocolate was to DIE for!

Ruby: I’ve decided. I’m putting my Gary on a diet. Rosie: You’re putting him on a diet? How on earth can you control what your twenty-one-year-old son eats? Ruby: Oh it’s easy; I’ll just nail down everything to the floor. Rosie: So what kind of diet is it? Ruby: I don’t know. I bought a magazine, but there are so many stupid diets out there I don’t know which one to pick. Remember that ridiculous one that you and I did last year? The alphabet one where we had to eat foods beginning with a certain letter every day? Rosie: Oh yeah! How long did we do that for?! Ruby: Em . . . that would be 26 days of course Rosie Rosie: Oh . . . right . . . of course. You put on weight on the third day. Ruby: That’s because the third day was the lucky letter “C” . . . Cakes . . . mmmm Rosie: Well we made up for it on the last day. I was bloody starving on “Z” day; I was practically chasing zebras with a kitchen knife around the zoo. Could have eaten the zoo I suppose . . . Ruby: You should have done what I did, I ate like a queen. I became German for the day and ate “ze cakes” and “ze buns.” Oh I don’t know Rosie. I think I’ll just invent a diet of my own and give those stupid magazines a run for their money

I shoot up out of my chair. “It’s Bree. Hide the board!” Everyone hops out of their chairs and starts scrambling around and bumping into each other like a classic cartoon. We hear the door shut behind her, and the whiteboard is still standing in the middle of the kitchen like a lit-up marquee. I hiss at Jamal, “Get rid of it!” His eyes are wide orbs, head whipping around in all directions. “Where? In the utensil drawer? Up my shirt?! There’s nowhere! That thing is huge!” “LADY IN THE HOUSE!” Bree shouts from the entryway. The sound of her tennis shoes getting kicked off echoes around the room, and my heart races up my throat. Her name is pasted all over that whiteboard along with phrases like “first kiss—keep it light” and “entwined hand-holding” and “dirty talk about her hair”. Yeah…I’m not sure about that last one, but we’ll see. Basically, it’s all laid out there—the most incriminating board in the world. If Bree sees this thing, it’s all over for me. “Erase it!” Price whispers frantically. “No, we didn’t write it down anywhere else! We’ll lose all the ideas.” I can hear Bree’s footsteps getting closer. “Nathan? Are you home?” “Uh—yeah! In the kitchen.” Jamal tosses me a look like I’m an idiot for announcing our location, but what am I supposed to do? Stand very still and pretend we’re not all huddled in here having a Baby-Sitter’s Club re-enactment? She would find us, and that would look even worse after keeping quiet. “Just flip it over!” I tell anyone who’s not running in a circle chasing his tail. As Lawrence flips the whiteboard, Price tells us all to act natural. So of course, the second Bree rounds the corner, I hop up on the table, Jamal rests his elbow on the wall and leans his head on his hand, and Lawrence just plops down on the floor and pretends to stretch. Derek can’t decide what to do so he’s caught mid-circle. We all have fake smiles plastered on. Our acting is shit. Bree freezes, blinking at the sight of each of us not acting at all natural. “Whatcha guys doing?” Her hair is a cute messy bun of curls on the top of her head and she’s wearing her favorite joggers with one of my old LA Sharks hoodies, which she stole from my closet a long time ago. It swallows her whole, but since she just came from the studio, I know there is a tight leotard under it. I can barely find her in all that material, and yet she’s still the sexiest woman I’ve ever seen. Just her presence in this room feels like finally getting hooked up to oxygen after days of not being able to breathe deeply. We all respond to Bree’s question at the same time but with different answers. It’s highly suspicious and likely what makes her eyes dart to the whiteboard. Sweat gathers on my spine. “What’s with the whiteboard?” she asks, taking a step toward it. I hop off the table and get in her path. “Huh? Oh, it’s…nothing.” She laughs and tries to look around me. I pretend to stretch so she can’t see. “It doesn’t look like nothing. What? Are you guys drawing boobies on that board or something? You look so guilty.” “Ah—you caught us! Lots of illustrated boobs drawn on that board. You don’t want to see it.” She pauses, a fading smile hovering on her lips, and her eyes look up to meet mine. “For real—what’s going on? Why can’t I see it?” She doesn’t believe my boob explanation. I guess we should take that as a compliment? My eyes catch over Bree’s shoulder as Price puts himself out of her line of sight and begins miming the action of getting his phone out and taking a picture of the whiteboard. This little show is directed at Derek, who is standing somewhere behind me. Bree sees me watching Price and whips her head around to catch him. He freezes—hands extended looking like he’s holding an imaginary camera. He then transforms that into a forearm stretch. “So tight after our workout today.” Her eyes narrow.

I sipped my hot, sweet, milky tea, feeling myself settle, center. I couldn't possibly stay in a state of high emotion, and there was a lot to get through in the next few days or weeks. Right this minute, I could enjoy this table in a bakery in a small English village. The place was clearing out, and the chelsea bun beckoned. It was a coil of pastry laced with currants and a hint of lemon zest, quite sweet. I gave it the attention it deserved, since a person couldn't be pigging out on pastries and eggs and bacon all the time. Not me, anyway. Unlike my slender mother, I was built of rounder stuff, and I hadn't been able to walk as much as was my habit. In the meantime, the tea was excellent, served in a sturdy silver pot with a mug that didn't seem to match any other mug on the tables. The room smelled of yeast and coffee and cinnamon and the perfume of a woman who had walked by. Light classical music played quietly. From the kitchen came voices engaged in the production of all the goods in the case. A rich sense of well-being spread through me, and I realized that my leg didn't hurt at all.

Mamá was mixing bread dough by the kitchen window, pressing and pulling in a culinary tug of war. It took all her strength to mix four loaves at once, flour up to her elbows, tendrils of hair escaping from her bun, but it hardly made sense to do less. Her good bread disappeared as fast as she made it. Why, her family could hammer away a whole loaf in one sitting. Mamá smiled, then crossed herself against the sin of pride. Modesta was always saying, “That’s too much work! Why not just buy a loaf at the store?” Those sickly soft things they call bread? Mamá snorted as she slapped her dough. It was a sin to call such cotton bread! Her bread could stand up to thick bacon sandwiches and homemade blackberry jam. Hers melted in your mouth like cake. Indeed, after supper Father often buttered a big slice for dessert. At the thought of her husband, Mamá crossed herself again, this time not for pride, but for love. Everything she did was done for him. She meant to work for God, to make her life a prayer, but since the first time she saw Manuel, long before they were married, his was the face she pictured as she wiped her brow, bent her back to the task at hand. She shrugged. Perhaps her daughters would do better...

Turning a corner, she encountered the smell of fried chicken. One of the test kitchens had been working on a new product for a fast-food client, developing a proprietary sauce for a new kind of sandwich to compete with one KFC had recently brought to market. It had no bun, but rather two pressed chicken segments deep-fried in a shortening of processed lard and beef fat, wrapped around thick shingled bacon and a slice of provolone, and smothered in this hydrogenated oil-based sauce.

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.

The field mice spent their days scampering through the tall grasses and collecting fairyberries and beanstalk seeds. The stable mice helped themselves to oats and barley from the horse stalls, and built nests of straw from the Pegasus pen. The barn mice sat on the rafters, playing their fiddles and enjoying the grains they'd snatched from the golden goose's coop. The pantry mice were the happiest of all because they spent their days sleeping and their nights gorging on a plentiful supply of delicacies. They were the plumpest of mice, roll-poly critters who slumbered in the pantry during the day, then awoke after the kitchen had closed. A lazy waddle beneath the Castleteria tables would yield a cornucopia of delights- thronecake crumbs, hot cross bun bits, and pieces of pickled-plum tart.

You are the hero whose quick thinking saved our country. You are the warrior who risked great personal loss and dishonor to protect your family and, by extension, all of China.” It was absurd, the disconnect between the emperor’s words and Mulan’s own conception of herself. Yes, she supposed she had done these things, but she was also just Mulan, Fa Hsu’s daughter, who tripped over chickens and stole sweet buns from the kitchen.

Sweet Potato Black Bean Burger TOTAL COOK TIME: 35 MINUTES | MAKES 4 SERVINGS This burger is a longevity powerhouse. Loaded with beans, greens, sweet potatoes, and pepitas, it’s the perfect example of a blue zones–inspired twist on a classic American comfort food. The Patty and Buns: 1½ cups rolled oats 1 cup peeled, mashed, cooked sweet potato 1 cup mashed black beans ½ teaspoon salt 2 teaspoons onion powder 1 teaspoon ground cumin 1 teaspoon smoked paprika ½ teaspoon black pepper ½ teaspoon chipotle powder, optional Oil for cooking 4 whole wheat burger buns The Sauce: ¼ cup toasted pepitas ¼ cup good-quality salsa verde The Toppings: 1 avocado, sliced ½ cup loosely packed sliced kale Pickled or thinly sliced raw red onion* To make the patties, pulse the rolled oats in a food processor until coarsely ground and set aside. Combine the sweet potato, black beans, salt, and spices; then incorporate the ground oats. Let this sit for about 5 minutes so flavors can marry. Form the mixture into 4 patties. In a skillet, heat a thin layer of oil over medium heat. Add the patties and fry on both sides until crisped, about 4 minutes per side. To make the sauce: Puree the pepitas and salsa verde in a food processor or blender and set aside. Build your burger: Mash the avocado and spread on the bottom bun. Then, add your patty and top with the pepita sauce. Finish off the burger with kale and red onion, then the top bun. *To pickle red onions, submerge them in white vinegar with a generous pinch of salt for at least 6 hours.

Staring across the dining hall, Emily watched the tall, muscular man stop and look up at the picture over the entryway. "I wonder what his last name is," she muttered to herself. "Best you get your mind off that one." Alice Smith, the administrator who ran the Cassidy Place soup kitchen where Emily volunteered three times a week, tossed out the warning as she refilled creamers and sugars. At 7:30 p.m., they were ready to close up for the night. Emily liked this down-to-earth woman with her sturdy build, a tidy bun corralling her coarse gray hair. Though Alice worked tirelessly at feeding the impoverished, she could be tough when one of the guests got out of line, or the volunteers grumbled too much. Emily's

The kitchen is a mishmash of bright colored things and well-tended houseplants. The curtains are embroidered with tulips, the fridge plastered with tourist trap magnets. By the back door there’s a concrete statue of a woman carrying a jug on her head, a spider plant spilling its offspring like a veil over her face. A chain of ivy starts in a jar on a shelf over the sink and travels along the wall on hooks for half the room. The salt and pepper shakers on the table are dachshunds wearing hot dog buns.

So, I did some illustrations." Turning the laptop around again, I explain each drawing as I click through them. I've drawn a couple of the most recent dishes and also ones from the most popular episodes of Lily's, Katherine's, and Nia's series---baba ghanoush and samosas from World on a Plate, Easy Peasy Split Pea Soup and Julia Child's Play Boeuf Bourguignon from Fuss-Free Foodie, and a baked Alaska and cannoli cheesecake from Piece of Cake. I've also done some minimalist illustrations of each of the Friends, highlighting their respective settings and personal style with mostly solid colors and basic shapes. Since Rajesh's show takes him to a lot of different restaurants around the country, I've drawn him with wavy black hair and brown skin, standing under a generic restaurant sign and wearing a graphic T-shirt and the green backpack he always carries on his travels. Seb and Aiden are side by side in the FoF studio, in their white and red aprons, respectively, and looking like the little culinary angel and devil on your shoulder. And I've depicted Katherine standing in one of the prep kitchens with her hands on her hips and her wild auburn hair piled in a bun atop her head. She's surrounded by plates of miscellaneous food and the yellow notepad she jots her recipes down on, using the most basic steps and terms, and then displays on camera at the end of each episode.

When he gave the floor a few desultory sweeps, the boards gleamed. Ariadne soon stopped scrubbing and gazed about, marvelling. Barely a quarter hour had elapsed before he collapsed in the armchair, looking peaky. Grudgingly, I made a pot of tea and brought him a cup along with one of the apricot buns left over from supper, for I couldn’t deny that he’d wrought a marvellous change upon the place and felt it only fair to show some appreciation, but also he kept swearing that he would never rise from the chair again if he was not granted some relief from the burden of his exhaustion. He gave me one of his loveliest smiles as he took the tea, green eyes glinting like dewed leaves when the sun strikes them, all quarrels forgotten. “Thank you, Em. You have saved me.” “Oh, shush,” I said, rendered a little breathless in spite of myself. “Just think,” he said, “if we marry, in all your life you will never have to worry about mice again.” I rolled my eyes. “You found mice, did you.” “In the back of the cupboard.” Ariadne let out a yelp and started away from the kitchen. I affected unconcern even as a shudder went through me. I’m embarrassed to admit that there is nothing in the world that disturbs me more than mice. I refilled Wendell’s tea, and he looked very smug. “You missed a few spiders,” I said, to offset the indulgence. “Just there.” “Spiders?” He sipped his tea. “I never interfere with spiders. I quite like them, in fact. They are tidy beasts who keep a place clean. Which is more than I can say about some people.

For days wagons had been arriving from all directions, loaded with sacks, crocks and crates, tubs of pickled fish; racks dangling with sausages, hams and bacon; barrels of oil, wine, cider and ale; baskets laden with onions, turnips, cabbages, leeks; also parcels of ramp, parsley, sweet herbs and cress. Day and night the kitchens were active, with the stoves never allowed to go cold. In the service yard four ovens, constructed for the occasion, produced crusty loaves, saffron buns, fruit tarts; also sweet-cakes flavoured with currants, anise, honey and nuts, or even cinnamon, nutmeg and cloves. One of the ovens produced only pies and pasties, stuffed with beef and leeks, or spiced hare seethed in wine, or pork and onions, or pike with fennel, or carp in a swelter of dill, butter and mushrooms, or mutton with barley and thyme.

Once, I returned home from work, hung up my coat, dropped my briefcase on the floor, and walked into the kitchen. Bun was at the stove cooking supper. She seemed different. “You’re home early,” she said, without looking up. She sounded different, too. Oddly, she appeared much taller than she had that morning. Then she turned around. There was a strange woman in my house cooking supper! We went through the usual leaping and yelling and feinting at each other that occurs on such occasions, until at last recognition dawned, she being the wife and mother of the family to whom I had sold our house the previous month.

Even the younger Richardsons had it, this sureness in themselves. Sunday mornings Pearl and Moody would be sitting in the kitchen when Trip drifted in from a run, lounging against the island to pour a glass of juice, tall and tan and lean in gym shorts, utterly at ease, his sudden grin throwing her into disarray. Lexie perched at the counter, inelegant in sweatpants and a tee, hair clipped in an untidy bun, picking sesame seeds off a bagel. They did not care if Pearl saw them this way. They were so artlessly beautiful, even right out of bed. Where did this ease come from? How could they be so at home, so sure of themselves, even in pajamas?

since dawn and was utterly exhausted with efforts to make the squash court a place in which people could not only sleep, but keep their personal effects. The cooking had proved extremely difficult, as the kitchen utensils from Mill Farm had been moved to Pear Tree Cottage, and the Babies’ Hotel equipment – brought down in a Cazalet lorry – had lost its way and did not turn up until nine in the evening. They had to make the meal at Pear Tree Cottage and Villy took it down with them in a car. This meant cooking under the almost offensively patronising eye of Emily, whose view of ladies and their children was, of course, that they couldn’t boil an egg to save their lives; she was also unwilling to tell them where anything was on the twofold grounds that she didn’t know whether she was on her head or her heels with all the upset, and didn’t want them using her things anyway. Louise had to admit that Nora was wonderfully tactful and apparently insensitive to slights. They made two huge shepherd’s pies and Louise a batch of real Bath buns because she had just learned how to do them and was particularly good at it. The supper had been most gratefully received and Matron had called them two little bricks. Babies could be heard crying as they reached the house. Nora said that they