Cheese Lover Quotes

An active mind didn't need distractions in its physical environment. It needed a collection of outstanding books and a good lamp. Maybe some cheese and crackers.

The only ones who ever come here from your lands are the minstrels, and the lovers, and the mad. And you don't look like much of a minstrel, and you're— pardon me for saying so lad, but it's true— ordinary as cheese crumbs. So it's love if you ask me.

See, this was his kind of decorating. An active mind don't need distractions in its physical environment. It needed a collection of outstanding books and a good lamp. Maybe some cheese and crackers

Some people when they see cheese, chocolate or cake they don't think of calories.

I'll keep it," she said. "Then, when you get back, after you and the dark one are done making out and planning a future filled with blond-haired, green-eyed, pigment-challeneged rug rats, I'll bring it over and you can add it to your scrapbook, right before you start cooking me dinner. I like vegetarian lasagna with cottage cheese instead of ricotta." "Gwen?" "And don't forget the mushrooms. Garlic bread, too, please. That is, as long as your vampire lover doesn't object." "I want to say thank you," Isobel said. "For... everything." "No," Gwen said. "Thank you for the delicious dinner. I can almost taste the baklava you and Darth Vader will be making for dessert. Something tells me you're gonna have to look that one up, though.

noone knows and noone sees we lovers doing what we please but people stop and point at these ten milk bottles a-turning into cheese

Give me the strongest cheese, the one that stinks best; and I want the good wine, the swirl in crystal surrendering the bruised scent of blackberries, or cherries, the rich spurt in the back of the throat, the holding it there before swallowing. Give me the lover who yanks open the door of his house and presses me to the wall in the dim hallway, and keeps me there until I’m drenched and shaking, whose kisses arrive by the boatload and begin their delicious diaspora through the cities and small towns of my body. To hell with the saints, with martyrs of my childhood meant to instruct me in the power of endurance and faith, to hell with the next world and its pallid angels swooning and sighing like Victorian girls. I want this world. I want to walk into the ocean and feel it trying to drag me along like I’m nothing but a broken bit of scratched glass, and I want to resist it. I want to go staggering and flailing my way through the bars and back rooms, through the gleaming hotels and weedy lots of abandoned sunflowers and the parks where dogs are let off their leashes in spite of the signs, where they sniff each other and roll together in the grass, I want to lie down somewhere and suffer for love until it nearly kills me, and then I want to get up again and put on that little black dress and wait for you, yes you, to come over here and get down on your knees and tell me just how fucking good I look. - “For Desire

A trip to Paris had sounded so adventurous when I was first talking about it a year earlier. People spoke about the city with dreamy longing, as though Paris possessed a magic that could not be found elsewhere. I'd never heard anyone talk about Paris without sighing. The city was a Promised Land that held appeal for most everyone: artists, lovers, even people who just liked cheese.

The world may or may not need another cookbook, but it needs all the lovers – amateurs – it can get. It is a gorgeous old place, full of clownish graces and beautiful drolleries, and it has enough textures, tastes, and smells to keep us intrigued for more time than we have. Unfortunately, however, our response to its loveliness is not always delight: It is, far more often than it should be, boredom. And that is not only odd, it is tragic; for boredom is not neutral – it is the fertilizing principle of unloveliness. In such a situation, the amateur – the lover, the man who thinks heedlessness is a sin and boredom a heresy – is just the man you need. More than that, whether you think you need him or not, he is a man who is bound, by his love, to speak. If he loves Wisdom or the Arts, so much the better for him and for all of us. But if he loves only the way meat browns or onions peel, if he delights simply in the curds of his cheese or the color of his wine, he is, by every one of those enthusiasms, commanded to speak. A silent lover is one who doesn't know his job.

In such a situation, the amateur—the lover, the man who thinks heedlessness a sin and boredom a heresy—is just the man you need. More than that, whether you think you need him or not, he is a man who is bound, by his love, to speak. If he loves Wisdom or the Arts, so much the better for him and for all of us. But if he loves only the way meat browns or onions peel, if he delights simply in the curds of his cheese or the color of his wine, he is, by every one of those enthusiasms, commanded to speak. A silent lover is one who doesn’t know his job.

It went exactly according to my plan. That is, until my period was a week late and I realized I ate an entire loaf of bread and seven sticks of string cheese while I sat at the kitchen table looking at the calendar and wishing I'd paid more attention to math in kindergarten because there was no f**king way I counted right.

Artoo, I'm switching back to regular handwriting. Calligraphy is hard, and I didn't bring my good pens. Or I need more practice. Right now you're sitting across from me, probably writing HAGS 30 times in a row. I know a little bit of a lot of languages, but even so, I struggle to put this into words. Okay. I'm just going to do it. First of all, I need you to know I'm not putting this out there with any hope of reciprocation. This is something I have to get off my chest (cliché, sorry) before we go our separate ways (cliché). It's the last day of school, and therefore my last chance. "Crush" is too weak a word to describe how I feel. It doesn't do you justice, but maybe it works for me. I am the one who is crushed. I'm crushed that we have only ever regarded each other as enemies. I"m crushed when the day ends and I haven't said anything to you that isn't cloaked in five layers of sarcasm. I'm crushed, concluding this year without having known that you like melancholy music or eat cream cheese straight from the tub in the middle of the night or play with your bangs when you're nervous, as though you're worried they look bad. (They never do.) You're ambitious, clever, interesting, and beautiful. I put "beautiful" last because for some reason, I have a feeling you'd roll your eyes if I wrote it first. But you are. You're beautiful and adorable and so fucking charming. And you have this energy that radiates off you, a shimmering optimism I wish I could borrow for myself sometimes. You're looking at me like you can't believe I'm not done yet, so let me wrap this up before I turn it into a five-paragraph essay. But if it were an essay, here's the thesis statement. I am in love with you, Rowan Roth Please don't make too much fun of me at graduation? Yours, Neil P. McNair

It all comes full circle," he replied, the edges of his mouth twisting up in a smile. "Universal truths in butter. Secrets folded into the dough. Poetry in the spices. Romance in a chocolate. Love in a lemon pie." I set my elbows on the table, my head propped on my hands, mirroring him. "Truth be told, I've always found my lovers in a good cheese." "Asiago is very sassy.

Why was it, she wondered, that men always seemed to want so much advice? They never took it unless it was a confirmation of their own desires, but they liked to have it. They liked to march fortified by feminine approval as well as by masculine initiative. Would women, she mused while in the kitchen, opening paper bags, laying out plates and knives and spoons on trays, cutting tomatoes, grating cheese, and scraping the remnants of ham from a knuckle bone, would women have done better through life if they had more consistently demanded from men the toll of daily council? If, instead of merely doing things, they had waylaid friends, lovers, husbands, and brothers, and set before them this plan and the other, crying dramatically, “This step will make or mar me!” Or, “If I go wrong here, I’m done!” Or, “But in spite of God and the devil, I’ll do it yet,” Women, reflected Jean, too often knew that, as likely as not, they would never be done till dead.

Those beautiful girls, so happy when you acted like a gentleman and all of that, just to touch them and carry the memory of it back to my room, where dust gathered upon my typewriter and Pedro the mouse sat in his hole, his black eyes watching me through that time of dream and reverie. Pedro the mouse, a good mouse but never domesticated, refusing to be petted or house-broken. I saw him the first time I walked into my room, and that was during my heyday, when The Little Dog Laughed was in the current August issue. It was five months ago, the day I got to town by bus from Colorado with a hundred and fifty dollars in my pocket and big plans in my head. I had a philosophy in those days. I was a lover of man and beast alike, and Pedro was no exception; but cheese got expensive, Pedro called all his friends, the room swarmed with them, and I had to quit it and feed them bread. They didn't like bread. I had spoiled them and they went elsewhere, all but Pedro the ascetic who was content to eat the pages of an old Gideon Bible.

Sarah's first introduction was the signature sugardoodle. Big, billowy, and buttery, sparkling with a generous coating of sugar crystals and cinnamon, it has the perfect savory-sweet balance that comes from creamed butter and sugar. When she created it, the bakery's cookie menu was dominated by chocolaty options. She was looking to add something with a different flavor profile. Then, for the 2013 holiday season, she was playing with recipe ideas that would evoke nostalgia and home baking and struck upon the ginger spice cookie, a soft, sweet molasses number with the bite of ginger, cinnamon, and nutmeg. It was so popular it stuck around beyond the holidays and became a year-round best seller. Then came the killer red velvet. Rich from cocoa, savory from a cream-cheese center, and crunchy from its sugar-dusted top, it gives red velvet lovers a whole new creation to die for.

Once upon a time I'd left Los Angeles and been swallowed down the throat of a life in which my sole loyalty was to my tongue. My belly. Myself. My mother called me selfish and so selfish I became. From nineteen to twenty-five I was a mouth, sating. For myself I made three-day braises and chose the most marbled meats, I played loose with butter and cream. My arteries were young, my life pooling before me, and I lapped, luxurious, from it. I drank, smoked, flew cheap red-eyes around Europe, I lived in thrilling shitholes, I found pills that made nights pass in a blink or expanded time to a soap bubble, floating, luminous, warm. Time seemed infinite, then. I begged famous chefs for the chance to learn from them. I entered competitions and placed in a few. I volunteered to work brunch, turn artichokes, clean the grease trap. I flung my body at all of it: the smoke and singe of the grill station, a duck's breast split open like a geode, two hundred oysters shucked in the walk-in, sex in the walk-in, drunken rides around Paris on a rickety motorcycle and no helmet, a white truffle I stole and shaved in secret over a bowl of Kraft mac n' cheese for me, just me, as my body strummed the high taut selfish song of youth. On my twenty-fifth birthday I served black-market fugu to my guests, the neurotoxin stinging sweetly on my lips as I waited to see if I would, by eating, die. At that age I believed I knew what death was: a thrill, like brushing by a friend who might become a lover.

There's a cat on the windowsill, with a rat in its stomach, that had eaten the cheese, that my lover left behind, the day she went away. - Saudade

TINY CRAB CAKES 1 egg 1½ cups fresh breadcrumbs (see Note) ¼ cup finely chopped scallions (2–3 scallions) 1 tablespoon mayonnaise 1 teaspoon lemon juice (juice of about ⅙ medium lemon) ½ teaspoon Worcestershire sauce ¼ teaspoon seafood seasoning mix, such as Old Bay 8 ounces fresh lump-style crabmeat, picked over 2–3 tablespoons vegetable oil Scallion brushes for garnish (optional; see page 19) MAKES ABOUT 24 MINI CAKES (4–6 SERVINGS) 1. To make the Curry-Orange Mayo, whisk together the mayonnaise, curry powder, orange zest, orange juice, and Tabasco in a small bowl. Refrigerate for at least 2 hours or up to 3 days. When ready to serve, transfer to a pretty bowl and sprinkle with the scallions. 2. To make the crab cakes, lightly beat the egg in a large bowl. Add ¾ cup of the breadcrumbs, the scallions, mayonnaise, lemon juice, Worcestershire sauce, and seasoning mix. Stir well to blend. Add the crabmeat and mix gently, being careful not to shred the crabmeat entirely. 3. Spread the remaining ¾ cup of breadcrumbs onto a plate. Form the crab mixture into 24 cakes, using a scant tablespoon for each one, and dredge lightly in the crumbs. Arrange on a wax paper-lined baking sheet. 4. Heat 2 tablespoons of the oil in one or two large skillets over medium heat. Cook the cakes until golden brown and crisp on one side, about 2 to 2½ minutes. Flip and repeat. The cakes should be hot inside. Repeat with any remaining cakes, adding more oil as necessary. Serve immediately, or place on a foil-lined baking sheet, wrap well, and refrigerate for up to 24 hours, or freeze for up to 2 weeks. 5. If you make the cakes ahead, remove from the refrigerator or freezer 30 minutes prior to reheating. Preheat the oven to 375°F. Bake the cakes until hot and crisp, 10 to 15 minutes. 6. Arrange on a platter with the sauce for dipping, and garnish with the scallion brushes, if desired. Note: Tear 3 slices of good-quality bread into pieces and whir in a food processor to make breadcrumbs. Portland Public Market The Portland Public Market, which opened in 1998, continues Maine’s long tradition of downtown public markets, dating back to the 19th century. Housed in an award-winning brick, glass, and wood structure, the market, which was the brainchild of Maine philanthropist Elizabeth Noyce, is a food-lover’s heaven. Vendors include organic produce farms; butchers selling locally raised meat; purveyors of Maine-made cheeses, sausages, and smoked seafood; artisan bakers; and flower sellers. Prepared take-away food includes Mexican delicacies, pizza, soups, smoothies, and sandwiches, and such well-known Portland culinary stars as Sam Hayward (see page 127) and Dana Street (see page 129) have opened casual dining concessions.

4/20, CANNABIS DAY, APRIL 20 420 FARMERS’ MARKET RISOTTO Recipe from Chef Herb Celebrate the bounty of a new growing season with a dish that’s perfectly in season on April 20. Better known as 4/20, the once unremarkable date has slowly evolved into a new high holiday, set aside by stoners of all stripes to celebrate the herb among like-minded friends. The celebration’s origins are humble in nature: It was simply the time of day when four friends (dubbed “The Waldos”) met to share a joint each day in San Rafael, California. Little did they know that they were beginning a new ceremony that would unite potheads worldwide! Every day at 4:20 p.m., you can light up a joint in solidarity with other pot-lovers in your time zone. It’s a tradition that has caught on, and today, there are huge 4/20 parties and festivals in many cities, including famous gatherings of students in Boulder and Santa Cruz. An Italian rice stew, risotto is dense, rich, and intensely satisfying—perfect cannabis comfort cuisine. This risotto uses the freshest spring ingredients for a variation in texture and bright colors that stimulate the senses. Visit your local farmers’ market around April 20, when the bounty of tender new vegetables is beginning to be harvested after the long, dreary winter. As for tracking down the secret ingredient, you’ll have to find another kind of farmer entirely. STONES 4 4 tablespoons THC olive oil (see recipe) 1 medium leek, white part only, cleaned and finely chopped ½ cup sliced mushrooms 1 small carrot, grated ½ cup sugar snap peas, ends trimmed ½ cup asparagus spears, woody ends removed, cut into 1-inch-long pieces Freshly ground pepper 3½ cups low-sodium chicken broth ¼ cup California dry white wine Olive oil cooking spray 1 cup arborio rice 1 tablespoon minced fresh flat-leaf parsley ¼ cup freshly grated Parmesan cheese Salt 1. In a nonstick skillet, heat 2 tablespoons of the THC olive oil over medium-low heat. Add leek and sauté until wilted, about 5 minutes. Stir in mushrooms and continue to cook, stirring, for 2 minutes. Add carrot, sugar snap peas, and asparagus. Continue to cook, stirring, for another minute. Remove from heat, season with pepper, and set aside. 2. In a medium saucepan over high heat, bring broth and wine to a boil. Reduce heat and keep broth mixture at a slow simmer. 3. In a large pot that has been lightly coated with cooking spray, heat the remaining 2 tablespoons THC olive oil over medium heat. Add rice and stir well until all the grains of rice are coated. Pour in ½ cup of the hot broth and stir, using a wooden spoon, until all liquid is absorbed. Continue adding the broth ½ cup at a time, making sure the rice has absorbed the broth before adding more, reserving ¼ cup of broth for the vegetables. 4. Combine ¼ cup of the broth with the reserved vegetables. Once all broth has been added to the risotto and absorbed, add the vegetable mixture and continue to cook over low heat for 2 minutes. Rice should have a very creamy consistency. Remove from heat and stir in parsley, Parmesan, and salt to taste. Stir well to combine.

Love Of My Life (feat. Common) Bring it over here and let's go back Way back Ooh... Way back, yeah I met him when I was a Little girl, he gave me He gave me poetry And he was my first But in my heart I knew I Wasn't the only one 'Cause when the tables turned He had to break up Whenever I got lonely Or needed some advice He gave me his shoulder His words were very nice But that is all behind me 'Cause now there is no other My love is his and his is mine A friend became the Love of my life You are my friend Love of my life I can depend Love of my life Without you, baby It feels like a simple true love Hope this s*** ain't clear A freak-freak, y'all, and ya don't stop To the beat y'all and ya don't stop A freak-freak Or could it be that it was All just so simple then A teenage lover who said He's just a friend He moved around and we kept In touch through his friend Mike The world was young and he knew We couldn't rush but Whenever I got lonely Or needed some advice He gave me his shoulder His words were very nice But that is all behind me 'Cause now there is no other My love is his and his is mine A friend became the Love of my life You are my friend Love of my life A dude I can depend, yeah, yeah Love of my life Feels like a simple true love, yeah Hope this s*** ain't clear Y'all know how I met her We broke up and got back together To get her back I had to sweat her Thought she roll with bad boys forever in many ways Them boys may be better, to I had to let her (Never) She needed cheddar and I understood that Lookin' for cheese, that don't make her a hood rat (Rat) In fact she's a queen to me, her light beams on me I love it when she sings to me It's like that now Love of my life Ooh, you know you rock my world and Love of my life You be boy and I'll be girl and Love of my life We don't stop until the break of dawn, ooh... Love of my life Ooh, you know you rock my world and Love of my life You be boy and I'll be girl and Love of my life Yeah...

She knew she was overextended, but she couldn't help herself. Student, tree lover, citizen of the Earth, she was busier than ever as she raced through Berkeley on her bicycle, and stood on street corners with petitions. She was a blithe spirit, and increasingly a hungry one. Vegan, but not always strict. She never ate meat or tuna fish or honey harvested from indentured bees, but sometimes she craved eggs, and cheese, and even butter, and she bought herself a croissant or ate a slice of whole-wheat pizza, or a box of saltine crackers which she ate in bed, one by one, so that they dissolved on her tongue like the heavenly host.

Oh, shut it. Look, the pills have to be taken with food. You got a ham 'n' cheese on rye on you? I don't." "I'da made you some linguine with Sal sauce and brought it over for you. Give me more notice next time." Rehv headed out of the office. "You mind not being thoughtful. Makes me feel like shit." "Your prob, not mine.