Cow Chop Quotes

On my fifth trip to France I limited myself to the words and phrases that people actually use. From the dog owners I learned "Lie down," "Shut up," and "Who shit on this carpet?" The couple across the road taught me to ask questions correctly, and the grocer taught me to count. Things began to come together, and I went from speaking like an evil baby to speaking like a hillbilly. "Is thems the thoughts of cows?" I'd ask the butcher, pointing to the calves' brains displayed in the front window. "I want me some lamb chop with handles on 'em.

Let me tell you a little story. You may have heard it before. It's a story about a butcher named Barry. Once upon a time, in central city, there was a butcher named Barry. Barry loved to chop up meat more than anything in the world. But one day, when Barry got tired of just chopping up cows and pigs... ...He found something NEW to chop up-- PEOPLE. And so, he went out night after night in search of fresh meat. Eventually, Barry was caught, but not before he had slaughtered 23 victims!!! For terrorizing the poor people of central city, Barry was sent straight to the gallows...And everyone else lived happily ever after!

But for a mother who was submissive to the degree my mother was, it was OK to kill girls. For a father like mine, it was normal to chop off his daughters hair with sheep shears, and to beat her with a belt or a cane or tie her up in the stable all night with the cows.

I tried every diet in the book. I tried some that weren’t in the book. I tried eating the book. It tasted better than most of the diets. I tried the Scarsdale diet and the Stillman water diet (you remember that one, where you run weight off trying to get to the bathroom). I tried Optifast, Juicefast, and Waterfast. I even took those shots that I think were made from cow pee. I endured every form of torture anybody with a white coat and a clipboard could devise for a girl who really liked fried pork chops. One night while I was on some kind of liquid-protein diet made from bone marrow, or something equally appetizing, I was with a group of friends at a Howard Johnson’s and some of them were having fried clams. I’ll never forget sitting there with all of that glorious fried fat filling my nostrils and feeling completely left out. I went home and wrote one of my biggest hits, “Two Doors Down.” I also went off my diet and had some fried clams. There were times when I thought of chucking it all in. “Damn the movie,” I would say. “I’m just gonna eat everything and go ahead and weigh five hundred pounds and have to be buried in a piano case.” Luckily, a few doughnuts later, that thought would pass and I would be back to the goal at hand. I remember something in a book I read called Gentle Eating. The author said you should pretend the angels are eating with you and that you want to save some for them. I loved that idea, because I love angels. I have to admit, though, there were times I would slap those angels out of the way and have their part too. A true hog will do that.

Bring us our sirloin, our lamb chops, our veal cutlets, and our chicken breasts snugly swaddled in plastic, thoroughly exsanguinated, wholly dismembered, and completely sanitized for our protection. We won’t hear the bleating of the sheep, the lowing of the cows, the hydraulic thwack of the bolt gun. We won’t smell the copper rivers of blood sluiced from below kill floors, the acrid tang of the chemical foam that suffocates “free-range” chickens, the florid stench of mountains of fish guts. We eat our meat, and we act as if all animals were always already dead.

Et supper?" Foote asked. "No, sir," Stoner answered. Mrs. Foote crooked an index finger at him and padded away, Stoner followed her through several rooms into a kitchen, where she motioned him to sit at a table. She put a pitcher of milk and several squares of cold cornbread before him. He sipped the milk, but his mouth, dry from excitement, would not take the bread. Foote came into the room and stood beside his wife. He was a small man, not more than five feet three inches, with a lean face and a sharp nose. His wife was four inches taller, and heavy; rimless spectacles hid her eyes, and her thin lips were tight. The two of them watched hungrily as he sipped his milk. "Feed and water the livestock, slop the pigs in the morning," Foote said rapidly. Stoner looked at him blankly. "What?" "That's what you do in the morning," Foote said, "before you leave for your school. Then in the evening you feed and slop again, gather the eggs, milk the cows. Chop firewood when you find time. Weekends, you help me with whatever I'm doing." "Yes, sir," Stoner said. Foote studied him for a moment. "College," he said and shook his head.

—a slave was owned by a Continental Army soldier who'd been killed in the French and Indian War. The slave looked after the soldier's widow. He did everything, from dawn to dark didn't stop doing what needed to be done. He chopped and hauled the wood, gathered the crops, excavated and built a cabbage house and stowed the cabbages there, stored the pumpkins, buried the apples, turnips, and potatoes in the ground for winter, stacked the rye and wheat in the barn, slaughtered the pig, salted the pork, slaughtered the cow and corned the beef, until one day the widow married him and they had three sons. And those sons married Gouldtown girls whose families reached back to the settlement's origins in the 1600s, families that by the Revolution were all intermarried and thickly intermingled. One or another or all of them, she said, were descendants of the Indian from the large Lenape settlement at Indian Fields who married a Swede—locally Swedes and Finns had superseded the original Dutch settlers—and who had five children with her; one or another or all were descendants of the two mulatto brothers brought from the West Indies on a trading ship that sailed up the river from Greenwich to Bridgeton, where they were indentured to the landowners who had paid their passage and who themselves later paid the passage of two Dutch sisters to come from Holland to become their wives; one or another or all were descendants of the granddaughter of John Fenwick, an English baronet's son, a cavalry officer in Cromwell's Commonwealth army and a member of the Society of Friends who died in New Jersey not that many years after New Cesarea (the province lying between the Hudson and the Delaware that was deeded by the brother of the king of England to two English proprietors) became New Jersey.

The Enchanted Broccoli Forest. Oh, what a pleasure that was! Mollie Katzen's handwritten and illustrated recipes that recalled some glorious time in upstate New York when a girl with an appetite could work at a funky vegetarian restaurant and jot down some tasty favorites between shifts. That one had the Pumpkin Tureen soup that Margo had made so many times when she first got the book. She loved the cheesy onion soup served from a pumpkin with a hot dash of horseradish and rye croutons. And the Cardamom Coffee Cake, full of butter, real vanilla, and rich brown sugar, said to be a favorite at the restaurant, where Margo loved to imagine the patrons picking up extras to take back to their green, grassy, shady farmhouses dotted along winding country roads. Linda's Kitchen by Linda McCartney, Paul's first wife, the vegetarian cookbook that had initially spurred her yearlong attempt at vegetarianism (with cheese and eggs, thank you very much) right after college. Margo used to have to drag Calvin into such phases and had finally lured him in by saying that surely anything Paul would eat was good enough for them. Because of Linda's Kitchen, Margo had dived into the world of textured vegetable protein instead of meat, and tons of soups, including a very good watercress, which she never would have tried without Linda's inspiration. It had also inspired her to get a gorgeous, long marble-topped island for prep work. Sometimes she only cooked for the aesthetic pleasure of the gleaming marble topped with rustic pottery containing bright fresh veggies, chopped to perfection. Then Bistro Cooking by Patricia Wells caught her eye, and she took it down. Some pages were stuck together from previous cooking nights, but the one she turned to, the most splattered of all, was the one for Onion Soup au Gratin, the recipe that had taught her the importance of cheese quality. No mozzarella or broken string cheeses with- maybe- a little lacy Swiss thrown on. And definitely none of the "fat-free" cheese that she'd tried in order to give Calvin a rich dish without the cholesterol. No, for this to be great, you needed a good, aged, nutty Gruyère from what you couldn't help but imagine as the green grassy Alps of Switzerland, where the cows grazed lazily under a cheerful children's-book blue sky with puffy white clouds. Good Gruyère was blocked into rind-covered rounds and aged in caves before being shipped fresh to the USA with a whisper of fairy-tale clouds still lingering over it. There was a cheese shop downtown that sold the best she'd ever had. She'd tried it one afternoon when she was avoiding returning home. A spunky girl in a visor and an apron had perked up as she walked by the counter, saying, "Cheese can change your life!" The charm of her youthful innocence would have been enough to be cheered by, but the sample she handed out really did it. The taste was beyond delicious. It was good alone, but it cried out for ham or turkey or a rich beefy broth with deep caramelized onions for soup.

8:00am The sun is shining, the cows are mooing, and I am ready for the mines. I hope I find something awesome today. Steve has told me about some pretty crazy things I had no idea existed. According to him, I must find empty tombs in the desert. That’s where the real treasures are. For today, I will stick to regular mining. Who knows, maybe I will come across an abandoned mine shaft; could be my lucky day.   12:30pm I was forced to come home for lunch today because I had too much stuff to carry. I was getting low on my iron ore, gold, and lapis lazuli stocks before this mine trip. It’s amazing how quick lapis goes when you are busy enchanting everything but the kitchen sink. I’d enchant that too if I had one. I wonder what an enchanted kitchen sink would do. Would it do my dishes for me? That would be so cool.   I have plenty of both now. I can make some new armor and enchant it! I love mining.   Steve decided to join me for lunch and we ate a couple of pork chops and some cake. I love cake! We ate until no more food could fill us up. Then, Steve had the guts to brag about how, when he mines, he takes a horse with extra storage so he can stay down there all day long. Well fancy you, Steve.   He also went on to tell me about how well the crops are doing these days. He thinks it’s because he is looking after them half of the time. What he doesn’t know is I throw bone marrow on them when I am working. Makes my job faster and gives me more free time so whatever you need to tell yourself, Steve.   Life may be easier switching every day between mines and farming, but it still doesn’t make me his biggest fan. I just don’t think he needs to fall in a hole, either. At least… Not right now. I would consider us to be frienemies; Friendly enemies. Yes. At times we pretend to get along, but most of the time, we are happiest doing our own thing.   6:00pm Mining this afternoon was super fun… Not! I got attacked by a partially hidden skeleton guy. I couldn’t see him enough to strike back until half of my life hearts were gone. I must not have made the space bright enough. Those guys are nasty. They are hard to kill too. If you don’t have a bow and arrow you might as well surrender. Plus, they kind of smell like death. Yuck.   Note to self: Bring more torches on the next mining day.   On the other hand, I came back with an overshare of Redstone, too much iron for my own good, and oddly, quite a few diamonds. I won’t be sharing the diamonds with anyone. They are far too precious. They will go to some new diamond pickaxes, and maybe some armor. Hmm, I could enchant those too! The iron and Redstone though, I am thinking a trip to the village may be in order. See what those up-tight weirdos are willing to trade me.   For now, it’s bedtime.   6:10pm You can only sleep at night. You can only sleep at night. You can only sleep at night.   6:11pm That stupid rule gets me every time. Why can’t I decide when it’s bed time?   First, I will go eat a cookie, then I will go to sleep. Day Thirty-Three   3:00am I just dreamt that our world was made of cookies.

First you took beeffat chopped with sheep’s stomachs and cows’ udders, soaked them in milk, and suspended the mixture in water and potash, at blood heat.

There’s something where the student was. Something massive. Something growing. It’s human in shape, I’ll give it that. Squat powerful legs, broad as my chest, thickening at the thigh, ropes of muscle bursting through the jeans he was wearing. Above the waist—an inverted pyramid of flesh, each abdominal muscle a chopping board of flesh, the pectorals as wide as the hood of the car Kayla just cut away, but thicker, vault door thick. And the arms... They grow longer, knuckles strike the ground. Forearms thicker than the thighs. Biceps thicker still. Shoulder muscles like a cow’s carcass dragged over the joint. He’s colossal, ten feet tall and still going. Twelve foot now.

The cooler was stuffed with bistecca fiorentina, a three-inch thick porterhouse from local cows, simply prepared. Probably the single most recognized dish from the region, the crown jewel of cucina tipica (typical cuisine). After the large grill face was lined with dozens of steaks, the host - on a platform in front of the grill - theatrically salted and peppered the steaks, then chopped lemons and minced rosemary. The steaks were quickly flipped by an assistant wielding long tongs, and delivered to the cutting table to rest before being surgically hacked into chunks and placed on ceramic platters where they were dressed with local olive oil, coarse salt, squeezed lemon and sprinkled rosemary.

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

Anna returned to supper preparations, wondering what on earth she had managed to fill her time with before having children. ‘BC’, they jokingly described it. She loved all of them to bits. But there were times when she longed to escape from the bedlam of family life. Lately she felt constantly tired. Some mornings she forced herself to put one foot in front of the other to confront the day. And she was putting on weight despite being careful with her diet. She worried there might be something seriously wrong, but it was easier to push nagging thoughts to the back of her mind. She craved one week on her own: one week of blissful quiet without the confusion and togetherness Italians craved. To go to bed late if she wanted without a 6 a.m. alarm call. Time to read a whole book in one sitting or drink wine in the middle of the day, without the responsibility of being the afternoon chauffeur to one of her children: for swimming lessons, music clubs, gymnastics and now regional tennis coaching, for which Davide had been selected. And a week of sleeping in a bed on her own might be good, she thought – without having to get up to soothe a child’s nightmares or being kept awake by Francesco’s snores or his hand stroking her thigh, when sex was the very last thing on her mind… ‘Penny for them?’ Francesco had crept up behind her, folding her in a hug, nuzzling the back of her neck as she tried to concentrate on chopping parsley and celery for a meat sauce. ‘You wouldn’t want to know,’ she said, thinking that he really wouldn’t and that she was an ungrateful cow to fantasise about a life without them. ‘Mamma, Babbo, stop it!’ Rosanna and Emilia were trying to insinuate themselves between their parents to break up their embrace. ‘Is supper nearly ready?’ Emilia, always hungry, asked.

In tofu, I saw the rifles and shotguns used to plug deer in soybean fields. In grains, I saw the birds, mice, and rabbits sliced and diced by combines. In cabbage, I saw caterpillars killed by insecticides, organic or not. In salad greens, I saw a whitetail cut open and dragged around the perimeter of a farm field, the scent of blood warning other deer not to eat the organic arugula and radicchio destined for upscale restaurants and grocery stores in San Francisco. In Joey’s kale and berries, I saw smoke-bombed burrows. Even in the vegetables from our garden—broccoli and green beans, lettuce and snap peas—I saw the wild grasses we uprooted, the earthworms we chopped with our shovels, the beetles I crushed between thumb and forefinger, the woodchucks I shot, and the dairy cows whose manure and carcasses fed the soil. In my own life and in the lives around me—heron and trout, hawk and hare, coyote and deer—I saw that the entire living, breathing, eating world was more beautiful and more terrible than I had imagined. Like Richard, I saw that sentient beings fed on sentient beings.

Capitalist cycle of profit. The rancher sells a cow for profit. The butcher sells cuts for profit. The restaurant sells meals for profit. And the patrons spend money for profit.

mutagenic, and neurotoxic. If it is grown on an impersonal factory farm, the tomato will be lifeless and have no charm. If it is picked by an underpaid migrant worker who’s given no benefits and few worker’s rights, then the tomato is hypocritical and lacks integrity. If it is chopped by machine along with thousands of other tomatoes, delivered to a fast-food joint, and slapped together with a bun and meat from a cow who suffered even worse traumas, then our tomato is now suicidal, or even murderous, because it has lost its soul and has no reason to live. I think you get the picture.