Butcher's Apron Quotes

Karrin." She looked up at me. She looked very young somehow. "Remember what I said yesterday," I said. "You're hurt. But you'll get through it. You'll be okay." She closed her eyes tightly. "I'm scared. So scared I'm sick." "You'll get through it." "What if I don't?" I squeezed her fingers. "Then I will personally make fun of you every day for the rest of your life," I said. "I will call you a sissy girl in front of everyone you know, tie frilly aprons on your car, and lurk in the parking lot at CPD and whistle and tell you to shake it, baby. Every. Single. Day." Murphy's breath escaped in something like a hiccup. She opened her eyes, a mix of anger and wary amusement easing into them in place of fear. "You do realize I'm holding a gun, right?

Anyone who has ever tried to write a novel knows what an arduous task it is, undoubtedly one of the worst ways of occupying oneself. You have to remain within yourself all the time, in solitary confinement. It's a controlled psychosis, an obsessive paranoia manacled to work completely lacking in the feather pens and bustles and Venetian masks we would ordinarily associate with it, clothed instead in a butcher's apron and rubber boots, eviscerating knife in hand. You can only barely see from that writerly cellar the feet of passers-by, hear the rapping of their heels. Every so often someone stops and bends down and glances in through the window, and then you get a glimpse of a human face, maybe even exchange a few words. But ultimately the mind is so occupied with its own act, a play staged by the self ofr the self in a hasty, makeshift cabinet of curiosities peopled by author and character, narrator and reader, the person describing and the person described, that feet, shoes, heels, and faces become, sooner or later, mere components of that act.

Bud edged up next to a young man in a butcher’s apron who had a baseball cap on backwards.

He’s six-three, and so skinny my mom would say there’s more meat on a butcher’s apron.

Anyone who has ever tried to write a novel knows what an arduous task it is, undoubtedly one of the worst ways of occupying oneself. You have to remain within yourself all the time, in solitary confinement. It’s a controlled psychosis, an obsessive paranoia manacled to work, completely lacking in the feather pens and bustles and Venetian masks we would ordinarily associate with it, clothed instead in a butcher’s apron and rubber boots, eviscerating knife in hand.

All the organs went into separate bowls, leaving me panting and sweating. My physique was not ideal for a dissection, or, rather, I did not have the figure of a butcher. By now, my apron had taken on the function of a hothouse, and my hands inside my gloves felt like slippery fish.

I was thrown together with Florence, or 'Florawns' as she was called, a pert girl of nineteen who worked in our kitchen and was sent out to help me. First, I followed her to a butcher where fat sausages hung from the ceiling like aldermen's chains, and I could choose the best of plump ducks, sides of beef, and chops standing guard like sentries on parade. Once the deal was done Florence paid him, gave me a wink and cast a trickle of coins into her apron pocket. So it seemed that serving girls will pay themselves the whole world over. The size of the Paris market made Covent Garden look like a tinker's tray. And I never before saw such neatness; the cakes arranged in pinks and yellows and greens like an embroidery, and the cheeses even prettier, some as tiny as thimbles and others great solid cartwheels. As for the King Cakes the French made for Twelfth Night, the scents of almond and caramelled sugar were to me far sweeter than any perfumed waters.

You see?’ his uncle said. ‘He has nothing against what he calls niggers. If you ask him, he will probably tell you he likes them even better than some white folks he knows and he will believe it. They are probably constantly beating him out of a few cents here and there in his store and probably even picking up things—packages of chewing gum or bluing or a banana or a can of sardines or a pair of shoelaces or a bottle of hair-straightener—under their coats and aprons and he knows it; he probably even gives them things free of charge—the bones and spoiled meat out of his butcher’s icebox and spoiled candy and lard. All he requires is that they act like niggers. Which is exactly what Lucas is doing: blew his top and murdered a white man—which Mr Lilley is probably convinced all Negroes want to do—and now the white people will take him out and burn him, all regular and in order and themselves acting exactly as he is convinced Lucas would wish them to act: like white folks; both of them observing implicitly the rules: the nigger acting like a nigger and the white folks acting like white folks and no real hard feelings on either side (since Mr Lilley is not a Gowrie) once the fury is over; in fact Mr Lilley would probably be one of the first to contribute cash money toward Lucas’ funeral and the support of his widow and children if he had them. Which proves again how no man can cause more grief than that one clinging blindly to the vices of his ancestors.

The Butcher’s Shop The pigs are strung in rows, open-mouthed, dignified in martyrs’ deaths. They hang stiff as Sunday manners, their porky heads voting Tory all their lives, their blue rosettes discarded now. The butcher smiles a meaty smile, white apron stained with who knows what, fingers fat as sausages. Smug, woolly cattle and snowy sheep prance on tiles, grazing on eternity, cute illustrations in a children’s book. What does the sheep say now? Tacky sawdust clogs your shoes. Little plastic hedges divide the trays of meat, playing farms. playing farms. All the way home your cold and soggy paper parcel bleeds.

Onion Soup Gratinée YIELD: 4 SERVINGS ONE OF MY greatest treats when working in Paris was to go with my fellow chefs and commis to les Halles, the big market of Paris that spreads through many streets of the Châtelet neighborhood. The excitement in the streets and cafés started a little before 3:00 A.M. and ended around 7:00 or 8:00 A.M. Our nocturnal forays would, more often than not, finish at Le Pied de Cochon (The Pig’s Foot), the quintessential night brasserie of les Halles. There, large, vociferous butchers in bloody aprons would rub shoulders with tuxedoed and elegantly evening-gowned Parisians stopping by for late-night Champagne and a meal after the opera or the theater. The restaurant was famous for its onion-cheese gratinée; it was one of the best in Paris, and hundreds of bowls of it were served every night. For this recipe, you will need four onion soup bowls, each with a capacity of about 12 ounces and, preferably, with a lip or rim around the edge that the cheese topping will stick to as it melts to form a beautiful crust on top of the soup. 2 tablespoons unsalted butter 3 onions (about 12 ounces), cut into thin slices About 7 cups good-quality chicken stock, or a mixture of chicken and beef stock About ½ teaspoon salt, more or less, depending on the saltiness of the stock ½ teaspoon freshly ground black pepper 16 slices of baguette, each cut about ⅜ inch thick About 3 cups grated Swiss cheese, preferably Gruyère, Comté, or Emmenthaler (about 10 ounces) Melt the butter in a saucepan, and sauté the sliced onions in the butter over medium to high heat for about 8 minutes, or until lightly browned. Add the stock, salt, and pepper, and boil gently for 15 minutes. Meanwhile, preheat the oven to 400 degrees. Arrange the bread slices in a single layer on a tray, and bake them for 8 to 10 minutes, or until they are nicely browned. Divide the toast among the bowls, and sprinkle ¼ cup of cheese into each bowl. When the stock and onions have cooked for 15 minutes, pour the soup into the bowls, filling each to the top. Sprinkle on the remainder of the cheese, dividing it among the bowls and taking care not to push it down into the liquid. Press the cheese around the rim or lip of the bowls, so it adheres there as it cooks and the crust does not fall into the liquid. Arrange the soup bowls on a baking sheet, and bake for 35 to 45 minutes, or until a glorious brown, rich crust has developed on top. Serve hot right out of the oven.

Don’t put that on,” I said, snapping it out of her hands, “it’s covered in blood.” Like a butcher’s apron, I felt like saying, but it would have been untrue, it was the pillow that had taken the brunt.

She unwrapped the lamb chops from their white butcher paper and peeled a few potatoes and opened a can of peas. Her father came in with the newspaper under his arm and then swatted her on the hip with it as he went to the table to sit down. And then Jimmy came in still wearing his overcoat to say, “What’s this? What’s this?” And then told their father with his hands on his hips that George was taking “our miss here” out to dinner. And her father lowered the paper and smiled at her—his round, florid face and his sparse white hair which he no longer bothered to slick down with water or tonic, being mostly housebound and hardly out of his slippers all week long—and only began to pout a little, Jimmy too, when she set the plate of lamb chops and the mint jelly and the mashed potatoes and peas in their bowls on the table and then pulled off her apron and said, “I’m just going to take a shower.” “Be sure to put it back,” Jimmy said

Britain: A nation that keeps a stiff upper lip, takes it on the chin without complaining, plays fair at all times and is by and large: “the gentleman of the world.” Anything else old boy, just wouldn’t be cricket … This is the image of itself that Britain likes to promote, at home and abroad. However, the idea that the ‘United Kingdom’ plays fair or by the rules is just as mythical as its status as an imaginary fifth nation that replaced four real sovereign countries. This booklet aims to burst that myth and also aims to provide solid proof that the United Kingdom is anything but ‘united.

You’ll get through it.” “What if I don’t?” I squeezed her fingers. “Then I will personally make fun of you every day for the rest of your life,” I said. “I will call you a sissy girl in front of everyone you know, tie frilly aprons on your car, and lurk in the parking lot at CPD and whistle and tell you to shake it, baby. Every. Single. Day.

The state of the medical art in the early 19th century was extremely primitive. Medical practice was still largely based on the classical works of Galen and Hippocrates, and harmful practices such as bloodletting were widespread. Nothing was understood about sterility. A surgeon might not trouble to remove his street clothes, or perhaps dress like a butcher, wearing overalls and a leather apron. The patient would require to be restrained by muscular assistants. The best surgeons were the quickest, and could often perform an amputation in less than a minute. Robert Liston of Edinburgh would perform amputations in front of rows of medical students, and begin with the command ‘Gentlemen, time me!’ and would clasp the bloody knife between his teeth when he needed to use both hands.

Blokhin, who normally lived in the inner prison at the Lubyanka, where he was officially in charge with the rank of major-general, arrived in Poland at the Ostashkov Camp near the Katyn Forest. A specially built soundproof hut was built for him and his two assistants, the brothers Vasily and Ivan Zhigarev. To protect his uniform from the blood, he wore a leather butcher’s apron and a cap, and then proceeded to shoot Poles in the back of the head at the steady rate of 250 a night, for a month of nights—probably committing more individual killings than any other man in history.