Cute Carrot Quotes

I like girls who eat Carrots. ~ Louis Tomlinson

I've got a theory, it could be bunnies... I've got a theor- Bunnies aren't just cute like everybody supposes They've got them hoppy legs and twitchy little noses. And what's with all the carrots-? What do they need such good eyesight for anyway? Bunnies, bunnies it must be bunnies! ...or maybe midgets...

Sniffer of carrion, premature gravedigger, seeker of the nest of evil in the bosom of a good word, you, who sleep at our vigil and fast for our feast, you with your dislocated reason, have cutely foretold, a jophet in your own absence, by blind poring upon your many scalds and burns and blisters, impetiginous sore and pustules, by the auspices of that raven cloud, your shade, and by the auguries of rooks in parlament, death with every disaster, the dynamatisation of colleagues, the reducing of records to ashes, the levelling of all customs by blazes, the return of a lot of sweetempered gunpowdered didst unto dudst but it never stphruck your mudhead's obtundity (O hell, here comes our funeral! O pest, I'll miss the post!) that the more carrots you chop, the more turnips you slit, the more murphies you peel, the more onions you cry over, the more bullbeef you butch, the more mutton you crackerhack, the more potherbs you pound, the fiercer the fire and the longer your spoon and the harder you gruel with more grease to your elbow the merrier fumes your new Irish stew.

WARNING: This novel deals with undead and crazy murderous cannibalistic people. There are no depictions of ponies gaily prancing across pastures as cute bunnies nibble on carrots contained herein. BUT there are numerous depictions of violence, murder, blood, mayhem, and yes, even gore.

He says he wants more carrots and bread crumbs!

I don’t think I’ve ever seen a girl ditch Darius like that,” an amused voice came from behind me and I turned to find a guy looking at me from a seat at a table in the corner. He had dark hair that curled in a messy kind of way, looking like it had broken free of his attempts to tame it. His green eyes sparkled with restrained laughter and I couldn’t help but stare at his strong features; he looked almost familiar but I was sure I’d never met him before. “Well, even Dragons can’t just get their own way all of the time,” I said, moving closer to him. Apparently that had been the right thing to say because he smiled widely in response to it. “What’s so great about Dragons anyway, right?” he asked, though a strange tightness came over his posture as he said it. “Who’d want to be a big old lizard with anger management issues?” I joked. “I think I’d rather be a rabbit shifter - at least bunnies are cute.” “You don’t have a very rabbity aura about you,” he replied with a smile which lit up his face. “I’m not sure if that’s a compliment or not.” “It is. Although a rabbit might be exactly the kind of ruler we need; shake it up from all these predators.” “Maybe that’s why I can’t get on board with this fancy food. It’s just not meant for someone of my Order... although I’m really looking for a sandwich rather than a carrot,” I said wistfully. He snorted a laugh. “Yeah I had a pizza before I came to join the festivities. I’m only supposed to stay for an hour or so anyway... show my face, sit in the back, avoid emotional triggers...” He didn’t seem to want to elaborate on that weird statement so I didn’t push him but I did wonder why he’d come if that was all he was going to do. “Well, I didn’t really want to come at all so maybe I can just hide out back here with you?” I finished the rest of my drink and placed my glass on the table as I drifted closer to him. Aside from Hamish, he was the first person I’d met at this party who seemed at least halfway genuine. “Sure. If you don’t mind missing out on all the fun,” he said. “I’m sorry but am I talking to Roxanya or Gwendalina? You’re a little hard to tell apart.” I rolled my eyes at those stupid names. “I believe I originally went by Roxanya but my name is Tory.” “You haven’t taken back your royal name?” he asked in surprise. “I haven’t taken back my royal anything. Though I won’t say no to the money when it comes time to inherit that. You didn’t give me your name either,” I prompted. You don’t know?” he asked in surprise. “Oh sorry, dude, are you famous? Must be a bummer to meet someone who isn’t a fan then,” I teased. He snorted a laugh. “I’m Xavier,” he said. “The Dragon’s younger brother.” “Oh,” I said. Well that was a quick end to what had seemed like a pleasant conversation. “Actually... I should probably go... mingle or something.” I started to back away, searching the crowd for Darcy. I spotted her on the far side of the room, engaged in conversation with Hamish and a few of his friends. The smile on her face was genuine enough so I was at least confident she didn’t need rescuing. (Tory)

They each contribute at least one dish to their new menu. It's not an extensive list, just a handful of favorites that are not only delicious and filling, but affordable as well. Peter makes the most mouthwatering shucos on heavenly soft long bread buns, buttered and toasted to perfection before being topped with halved hotdogs, guacamole, cabbage, mayonnaise, tomato sauce, chili sauce, and mustard. It's both crispy and soft at the same time, a perfect combination of textures in one's mouth. It's honestly the perfect dish for anyone looking for a quick but hearty meal for lunch. Freddie brings fish and chips to the table. Simple, delectable, but hardly anything to scoff at. He makes sure to use a beer batter to bring out the subtle flavors of the fresh halibut he uses. It's then fried to golden perfection. The fries are lovingly cut and seasoned by hand, optional Cajun spice in a small serving bowl to the side. He never skimps on the portion sizes, either. The fish is massive, and he makes sure to pile fries so high, a few always fall off the expo line. Rina contemplated making a classic pho from scratch, but eventually decided on her and her sister's personal favorite gỏi cuõn--- savory braised pork, massive prawns, soft vermicelli, cucumbers, lettuce, and diced carrots all wrapped up in a pretty rice paper blanket. The way she plates everything makes the dish look like a masterpiece that's too good to eat. Most people do, however, eat it eventually, because it'd be a right shame to waste such an amazing meal. Eden makes her mother's macaroni and cheese. The cheap, boxed shit from grocery stores doesn't even begin to compare. She comes in early to make the macaroni from scratch, rolling and kneading pasta dough with deft hands. The cheese sauce she uses is also made from scratch, generous helpings of butter and cream and sharp cheddar--- a sprinkle of salt and pepper and oregano, too--- melting into one cohesive concoction she then pours over her recently boiled pasta. She makes every bowl to order, placing everything in cute little ramekins they found on sale, popping it into the oven beneath the broiler so that the butter-coated bread crumb topping can turn a beautiful golden brown. With a bit of chopped bacon and fresh green onions sprinkled on top, it's arguably one of the most demanded dishes at The Lunchbox.

But now, after the news of Barthelme’s death, this simple fact of presence or absence, which I had begun to recognize in a small way already, now became the single most important supplemental piece of information I felt I could know about a writer: more important than his age when he wrote a particular work, or his nationality, his sex (forgive the pronoun), political leanings, even whether he did or did not have, in someone’s opinion, any talent. Is he alive or dead? — just tell me that. The intellectual surface we offer to the dead has undergone a subtle change of texture and chemistry; a thousand particulars of delight and fellow-feeling and forbearance begin reformulating themselves the moment they cross the bar. The living are always potentially thinking about and doing just what we are doing: being pulled through a touchless car wash, watching a pony chew a carrot, noticing that orange scaffolding has gone up around some prominent church. The conclusions they draw we know to be conclusions drawn from how things are now. Indeed, for me, as a beginning novelist, all other living writers form a control group for whom the world is a placebo. The dead can be helpful, needless to say, but we can only guess sloppily about how they would react to this emergent particle of time, which is all the time we have. And when we do guess, we are unfair to them. Even when, as with Barthelme, the dead have died unexpectedly and relatively young, we give them their moment of solemnity and then quickly begin patronizing them biographically, talking about how they “delighted in” x or “poked fun at” y — phrases that by their very singsong cuteness betray how alien and childlike the shades now are to us. Posthumously their motives become ludicrously simple, their delights primitive and unvarying: all their emotions wear stage makeup, and we almost never flip their books across the room out of impatience with something they’ve said. We can’t really understand them anymore. Readers of the living are always, whether they know it or not, to some degree seeing the work through the living writer’s own eyes; feeling for him when he flubs, folding into their reactions to his early work constant subauditional speculations as to whether the writer himself would at this moment wince or nod with approval at some passage in it. But the dead can’t suffer embarrassment by some admission or mistake they have made. We sense this imperviousness and adjust our sympathies accordingly. Yet in other ways the dead gain by death. The level of autobiographical fidelity in their work is somehow less important, or, rather, extreme fidelity does not seem to harm, as it does with the living, our appreciation for the work. The living are “just” writing about their own lives; the dead are writing about their irretrievable lives, wow wow wow. Egotism, monomania, the delusional traits of Blake or Smart or that guy who painted the electrically schizophrenic cats are all engaging qualities in the dead.

You’re eyeing up that muffin like you wanna make cute, little carrot babies with it.

But you did something stupid.” “What makes you think that?” I grumble. “Because you have testicles.” She throws up her hands. She picks up the salad bowl and stares into it. “What happened to all the carrots?” she asks. Matt barks out a laugh. “So what did you do?” Sky asks, and then she digs until she finds a carrot and pops it into her mouth. “I overstepped,” I say quietly. Sky looks at Matt and arches a brow. He gives her a subtle nod. “Is this about one little secret?” She points to her belly. I shake my head. “I don’t care that she’s pregnant.” Well, I care because I kind of wish the kid were mine. But that’s the only reason. “Who’s pregnant?” Seth asks as he comes into the room and takes out a bottle of water. Matt grins at him. “As long as it’s not you, I don’t care.” Seth rolls his eyes and walks back to the living room. “So it wasn’t about the surrogacy…” Sky prods. I shake my head. “It’s about something else. And I kind of stuck my nose in where it didn’t belong. But she really needed for it to be done.” “Maybe she wanted it done on her own schedule,” Sky says softly. “Now she’s mad at me, and I don’t even know where she went.” Matt jerks a spatula toward the door. “Go see if you can fix it. We’ll let Hayley play with Sky’s belly for a while.” Sky grins and shakes her head. “Something about twins,” she says. I get up and push my chair in. “I won’t be gone too long,” I say. “You sure you don’t mind?” Like they need another kid. “What’s one more?” Sky says. She waves a breezy hand around. “After a while, you just stop counting them. One of them will scream when they want something. Or when someone is bleeding. It all works out.” “Mine’s blond,” I say. “She’ll stick out in your crowd.” For now at least. “Oh, good to know. Maybe we’ll feed that one.” Sky looks at Matt and nods. “Look for the one with yellow hair. Feed it. We got this.” She claps her hands together like she’s coaching a team. I laugh. They’re just too damn cute together.

Two months later, Gail brought Bill home to meet her parents, and Beryl, a nervous mama having heard so much about the gallant Navy boy, served up her best pot roast with onions, a heap of buttery mashed potatoes with Gail’s favorite gravy, and boiled carrots for Sunday dinner. Before dinner was served, they sat on the porch and made homemade ice cream together. Gail sat on the ice cream bucket while Bill churned—abiding the flirting of Baby Lou and worldly Laila, though married with a baby. The Navy boy couldn’t care less about the two sisters because he was busy pouring ice cubes and salt into the bucket, soon hidden again under Gail’s skirt. Coalbert, the working boy, accompanied by his cute girlfriend, Ivy, wasn’t going to be outdone by a crew cut. He started making pig squeals and then said, “Come on, piggy, I wanna kiss you!” This was the story that humiliated Gail the most. She hated when Coalbert told stories from their Arkansas childhood. “What’s with him?” Bill looked at Gail. Coalbert took over and explained how Gail had fallen in love with the baby pigs they had bought to ward off starvation in Western Grove. “She’d run chasing them through the mud and shit, ‘Come on, piggy, I wanna kiss you!’” Gail got off the ice cream bucket and walked into the house. Bill laughed and stayed on the porch with Coalbert and the sisters, shooting the breeze and catching up with stories to embarrass Gail.