Famous Chicken Quotes

You can not make someone love you. You can not be thin enough or white enough or famous enough. The choice is entirely the other person's. Then again, you might try hypnosis.

Conspiracy!! And now employing juvenile mongoloid demon babies!! My famous chicken recipe will never be yours!! Grr! Woof!

There is a famous study from the 1930s involving a group of orphanage babies who, at mealtimes, were presented with a smorgasbord of thirty-four whole, healthy foods. Nothing was processed or prepared beyond mincing or mashing. Among the more standard offerings—fresh fruits and vegetables, eggs, milk, chicken, beef—the researcher, Clara Davis, included liver, kidney, brains, sweetbreads, and bone marrow. The babies shunned liver and kidney (as well as all ten vegetables, haddock, and pineapple), but brains and sweetbreads did not turn up among the low-preference foods she listed. And the most popular item of all? Bone marrow.

Once I find my way to Grandma's restaurant, after what feels like a zillion wrong turns and dead ends, I walk in and smell all the bomb soul food- her famous fried chicken with all the creole seasonings, thyme, rosemary, and tarragon. I even get a whiff of her famous sweet potato pie, and I'm practically drooling.

The yellowy things on the tray were probably eggs, but they looked like they came pre-scrambled from alien chickens.

Like some huge, mutant chicken–I sat there hatching a gas-egg the size of a planet.

Have you forgotten me? by Nancy B. Brewer The bricks I laid or the stitches I sewed. I was the one that made the quilt; a drop of blood still shows from my needle prick. Your wedding day in lace and satin, in a dress once worn by me. I loaned your newborn baby my christening gown, a hint of lavender still preserved. Do you know our cause, the battles we won and the battles we lost? When our soldiers marched home did you shout hooray! Or shed a tear for the fallen sons. What of the fields we plowed, the cotton, the tobacco and the okra, too. There was always room at my table for one more, Fried chicken, apple pie, biscuits and sweet ice tea. A time or two you may have heard our stories politely told. Some of us are famous, recorded on the pages of history. Still, most of us left this world without glory or acknowledgment. We were the first to walk the streets you now call home, Perhaps you have visited my grave and flowers left, but did you hear me cry out to you? Listen, my child, to the voices of your ancestors. Take pride in our accomplishments; find your strength in our suffering. For WE are not just voices in the wind, WE are a living part of YOU!

There was once a town in the heart of America where all life seemed to live in harmony with its surroundings. The town lay in the midst of a checkerboard of prosperous farms, with fields of grain and hillsides of orchards where, in spring, white clouds of bloom drifted above the green fields. In autumn, oak and maple and birch set up a blaze of color that flamed and flickered across a backdrop of pines. Then foxes barked in the hills and deer silently crossed the fields, half hidden in the mists of the fall mornings. Along the roads, laurel, viburnum, and alder, great ferns and wildflowers delighted the traveler's eye through much of the year. Even in winter the roadsides were places of beauty, where countless birds came to feed on the berries and on the seed heads of the dried weeds rising above the snow. The countryside was, in fact, famous for the abundance and variety of its bird life, and when the flood of migrants was pouring through in spring and fall people traveled from great distances to observe them. Others came to fish the streams, which flowed clear and cold out of the hills and contained shady pools where trout lay. So it had been from the days many years ago when the first settlers raised their homes, sank their wells, and built their barns. Then a strange blight crept over the area and everything began to change. Some evil spell had settled on the community: mysterious maladies swept the flocks of chickens, the cattle, and sheep sickened and died. Everywhere was a shadow of death. The farmers spoke of much illness among their families. In the town the doctors had become more and more puzzled by new kinds of sickness appearing among their patients. There had been sudden and unexplained deaths, not only among adults but even among children whoe would be stricken suddently while at play and die within a few hours. There was a strange stillness. The birds, for example--where had they gone? Many people spoke of them, puzzled and disturbed. The feeding stations in the backyards were deserted. The few birds seen anywhere were moribund; they trembled violently and could not fly. It was a spring without voices. On the mornings that had once throbbed with the dawn chorus of robins, catbirds, doves, jays, wrens, and scores of other bird voices there was no sound; only silence lay over the fields and woods and marsh. On the farms the hens brooded, but no chicks hatched. The farmers complained that they were unable to raise any pigs--the litters were small and the young survived only a few days. The apple trees were coming into bloom but no bees droned among the blossoms, so there was no pollination and there would be no fruit. The roadsides, once so attractive, were now lined with browned and withered vegetation as though swept by fire. These, too, were silent, deserted by all living things. Even the streams were not lifeless. Anglers no longer visited them, for all the fish had died. In the gutters under the eaves and between the shingles of the roofs, a white granular powder still showed a few patches; some weeks before it had fallen like snow upon the roofs and the lawns, the fields and streams. No witchcraft, no enemy action had silenced the rebirth of life in this stricken world. The people had done it to themselves.

Oriental vases and French tapestries and paintings filled their huge mansion, as did the magnificent carpets for which their compound was famous. A vast feast of minted chicken, lamb kabobs, and sweet saffron rice that is served at weddings had been laid out on cloths on the floor of the dining room...

My mouth watered as she laid a serving bowl full of steaming kothu chapati on the table. It was a delicious dish made from sliced and shredded Indian flatbreads, or chapatis, garlic, ginger, vegetables, spices, and tonight, Mom's famous chicken curry. The shredded bread resembled noodles- crispy on the edges and full of flavor from the sauce soaked into them. "Can someone help me bring out the rest?" Henry and I went into the kitchen with Mom and returned with green beans with coconut, lemon rice, and a salad called kosambari, made with cucumbers, tomatoes, and soaked dal. Riya and Jules continued bickering, but they quieted down once Mom came in with a bowl of creamy homemade yogurt.

Every dish I cooked exhumed a memory. Every scent and taste brought me back for a moment to an unravaged home. Knife-cut noodles in chicken broth took me back to lunch at Myeondong Gyoja after an afternoon of shopping, the line so long it filled a flight of stairs, extended out the door, and wrapped around the building. The kalguksu so dense from the rich beef stock and starchy noodles it was nearly gelatinous. My mother ordering more and more refills of their famously garlic-heavy kimchi. My aunt scolding her for blowing her nose in public. Crispy Korean fried chicken conjured bachelor nights with Eunmi. Licking oil from our fingers as we chewed on the crispy skin, cleansing our palates with draft beer and white radish cubes as she helped me with my Korean homework. Black-bean noodles summoned Halmoni slurping jjajangmyeon takeout, huddled around a low table in the living room with the rest of my Korean family. I drained an entire bottle of oil into my Dutch oven and deep-fried pork cutlets dredged in flour, egg, and panko for tonkatsu, a Japanese dish my mother used to pack in my lunch boxes. I spent hours squeezing the water from boiled bean sprouts and tofu and spooning filling into soft, thin dumpling skins, pinching the tops closed, each one slightly closer to one of Maangchi's perfectly uniform mandu.

Even now I wonder if it was my poor sense of self that first generated my poor sense of my people. Or was it my poor sense of my people that inflamed a poor sense of myself? Like the famous question about the chicken and the egg, the answer is less important than the cycle it describes. Racist ideas make people of color think less of themselves, which makes them more vulnerable to racist ideas. Racist ideas make White people think more of themselves, which further attracts them to racist ideas.

Behind the counter, owner-cook Jim Bo Sweeny darted from flipping crab cakes on the griddle to stirring a pot of creamed corn on the burner to poking chicken thighs in the deep fryer, then back again. Putting piled-high plates in front of customers in between. People said he could mix biscuit dough with one hand while filleting a catfish with the other. He offered up his famous specialty- grilled flounder stuffed with shrimp served on pimento-cheese grits- only a few times a year. No advertising needed; word got out.

Did you say this is a chicken sandwich?” “Chicken salad.” “Well, the chicken escaped with his life in the making of this sandwich. Very little indeed was taken off his hide. What are these green lumps in it?” “Celery.” “That’s the salad part, is it? All held together by a white paste it looks somebody has already masticated.” “That’s mayonnaise, Inspector.” “The great thing about American prepared food is how completely it’s prepared. It’s even pre-chewed.” Grover said, “You don’t like your sandwich?” “Well, there are three of us famous detectives standing over it, and any one of us would be hard-pressed to discover the chicken in it.

In your light we see light. —Psalm 36:9 (NIV) ELENA ZELAYETA, BLIND CHEF Without warning at age thirty-six, Elena Zelayeta, pregnant with her second child, totally lost her sight. She had been the chef at a popular restaurant she and her husband owned. A sixty-seven-year-old widow now, she continued to prepare her famous Mexican dishes, marketing them with the help of her two sons, the younger of whom she’d never seen. Typical of San Francisco, it was raining when I arrived at her home. The door was opened by a very short, very broad woman with a smile like the sun. Well under five feet tall, “and wide as I am high,” she said, she led me on a fast-paced tour of the sizable house, ending in the kitchen, where pots bubbled and a frying pan sizzled. Was it possible that this woman who moved so swiftly and surely, who was now so unhesitatingly dishing up the meal she’d prepared for the two of us, really blind? She must see, dimly at least, the outlines of things. At the door to the dining room, Elena paused, half a dozen dishes balanced on her arms. “Is the light on?” she asked. No, she confirmed, not the faintest glimmer of light had she seen in thirty years. But she smiled as she said it. “I hear the rain,” she went on as she expertly carved the herb-crusted chicken, “and I’m sure it’s a gray day for the sighted. But for us blind folk, when we walk with God, the sun is always shining.” Let me walk in Your light, Lord, whatever the weather of the world. —Elizabeth Sherrill Digging Deeper: Ps 97:11; 1 Jn 1:5

Flush had his two front paws over the window sill, with his ears hanging down, but he confessed at last that he thought they were rather long about it, particularly as it had nothing to do with dinner and chicken bones and subjects of consequence. He is less tormented and looks better; in excellent spirits and appetite always — and thinner, like your Flush — and very fond of Robert, as indeed he ought to be. On the famous evening of that famous day I have been speaking of, we lost him — he ran away and stayed away all night — which was too bad, considering that it was our anniversary besides, and that he had no right to spoil it. But I imagine he was bewildered with the crowd and the illumination, only as he did look so very guilty and conscious of evil on his return,

He worked at a feverish pace. He experimented with all manner of pies: tortoises, eel, chicken, frog, mushroom, artichoke, apricot, cherry, and his favorite of all, a luscious strawberry pie. He made omelets, stuffed eggs, and poached eggs with rosemary over toast. There were soups galore: fennel, tortellini, Hungarian milk, millet, kohlrabi, pea, and his famous Venetian turnip soup, which this time he made with apples instead. He molded jelly into the shapes of the cardinali crests, colored with wine, carrot, and saffron. He delighted most in the moments when he worked with his favorite knife, carving and slicing roasted cockerel, peacock, capons, turtledoves, ortolans, blackbirds, partridges, pheasants, and wood grouse. Every slice of the knife gave him greater confidence and belief in his power to make the world his.

And while I was writing this review, I discovered that if I were going to review books I should need to do battle with a certain phantom. And the phantom was a woman, and when I came to know her better I called her after the heroine of a famous poem, The Angel in the House. It was she who used to come between me and my paper when I was writing reviews. It was she who bothered me and wasted my time and so tormented me that at last I killed her. You who come of a younger and happier generation may not have heard of her — you may not know what I mean by the Angel in the House. I will describe her as shortly as I can. She was intensely sympathetic. She was immensely charming. She was utterly unselfish. She excelled in the difficult arts of family life. She sacrificed herself daily. If there was chicken, she took the leg; if there was a draught she sat in it — in short she was so constituted that she never had a mind or a wish of her own, but preferred to sympathize always with the minds and wishes of others. Above all — I need not say it —-she was pure. Her purity was supposed to be her chief beauty — her blushes, her great grace. And when I came to write I encountered her with the very first words. The shadow of her wings fell on my page; I heard the rustling of her skirts in the room. Directly, that is to say, I took my pen in my hand to review that novel by a famous man, she slipped behind me and whispered: “My dear, you are a young woman. You are writing about a book that has been written by a man. Be sympathetic; be tender; flatter; deceive; use all the arts and wiles of our sex. Never let anybody guess that you have a mind of your own. Above all, be pure.” And she made as if to guide my pen. I turned upon her and caught her by the throat. I did my best to kill her. My excuse, if I were to be had up in a court of law, would be that I acted in self-defence. Had I not killed her she would have killed me. She would have plucked the heart out of my writing. For, as I found, directly I put pen to paper, you cannot review even a novel without having a mind of your own, without expressing what you think to be the truth about human relations, morality, sex. And all these questions, according to the Angel of the House, cannot be dealt with freely and openly by women; they must charm, they must conciliate, they must — to put it bluntly — tell lies if they are to succeed. Thus, whenever I felt the shadow of her wing or the radiance of her halo upon my page, I took up the inkpot and flung it at her. She died hard. Her fictitious nature was of great assistance to her. It is far harder to kill a phantom than a reality. But it was a real experience; it was an experience that was bound to befall all women writers at that time. Killing the Angel in the House was part of the occupation of a woman writer.

In those days, Alice had a population of 4,000 and hardly any visitors. Today it’s a thriving little city with a population of 25,000 and it is full of visitors – 350,000 of them a year – which is of course the whole problem. These days you can jet in from Adelaide in two hours, from Melbourne and Sydney in less than three. You can have a latte and buy some opals and then climb on a tour bus and travel down the highway to Ayers Rock. The town has not only become accessible, it’s become a destination. It’s so full of motels, hotels, conference centres, campgrounds and desert resorts that you can’t pretend even for a moment that you have achieved something exceptional by getting yourself there. It’s crazy really. A community that was once famous for being remote now attracts thousands of visitors who come to see how remote it no longer is. Nearly all guidebooks and travel articles indulge the gentle conceit that Alice retains some irreproducible outback charm – some away-from-it-all quality that you must come here to see – but in fact it is Anywhere, Australia. Actually, it is Anywhere, Planet Earth. On our way into town we passed strip malls, car dealerships, McDonald’s and Kentucky Fried Chicken outlets, banks and petrol stations.

Nartok shows me an example of Arctic “greens”: cutout number 13, Caribou Stomach Contents. Moss and lichen are tough to digest, unless, like caribou, you have a multichambered stomach in which to ferment them. So the Inuit let the caribou have a go at it first. I thought of Pat Moeller and what he’d said about wild dogs and other predators eating the stomachs and stomach contents of their prey first. “And wouldn’t we all,” he’d said, “be better off.” If we could strip away the influences of modern Western culture and media and the high-fructose, high-salt temptations of the junk-food sellers, would we all be eating like Inuit elders, instinctively gravitating to the most healthful, nutrient-diverse foods? Perhaps. It’s hard to say. There is a famous study from the 1930s involving a group of orphanage babies who, at mealtimes, were presented with a smorgasbord of thirty-four whole, healthy foods. Nothing was processed or prepared beyond mincing or mashing. Among the more standard offerings—fresh fruits and vegetables, eggs, milk, chicken, beef—the researcher, Clara Davis, included liver, kidney, brains, sweetbreads, and bone marrow. The babies shunned liver and kidney (as well as all ten vegetables, haddock, and pineapple), but brains and sweetbreads did not turn up among the low-preference foods she listed. And the most popular item of all? Bone marrow.

Chicago, Illinois 1896 Opening Night Wearing her Brünnhilda costume, complete with padding, breastplate, helm, and false blond braids, and holding a spear as if it were a staff, Sophia Maxwell waited in the wings of the Canfield-Pendegast theatre. The bright stage lighting made it difficult to see the audience filling the seats for opening night of Die Walküre, but she could feel their anticipation build as the time drew near for the appearance of the Songbird of Chicago. She took slow deep breaths, inhaling the smell of the greasepaint she wore on her face. Part of her listened to the music for her cue, and the other part immersed herself in the role of the god Wotan’s favorite daughter. From long practice, Sophia tried to ignore quivers of nervousness. Never before had stage fright made her feel ill. Usually she couldn’t wait to make her appearance. Now, however, nausea churned in her stomach, timpani banged pain-throbs through her head, her muscles ached, and heat made beads of persperation break out on her brow. I feel more like a plucked chicken than a songbird, but I will not let my audience down. Annoyed with herself, Sophia reached for a towel held by her dresser, Nan, standing at her side. She lifted the helm and blotted her forehead, careful not to streak the greasepaint. Nan tisked and pulled out a small brush and a tin of powder from one of the caprious pockets of her apron. She dipped the brush into the powder and wisked it across Sophia’s forehead. “You’re too pale. You need more rouge.” “No time.” A rhythmic sword motif sounded the prelude to Act ll. Sophia pivoted away from Nan and moved to the edge of the wing, looking out to the scene of a rocky mountain pass. Soon the warrior-maiden Brünnhilda would make an appearance with her famous battle cry. She allowed the anticpaptory energy of the audience to fill her body. The trills of the high strings and upward rushing passes in the woodwinds introduced Brünnhilda. Right on cue, Sophia made her entrance and struck a pose. She took a deep breath, preparing to hit the opening notes of her battle call. But as she opened her mouth to sing, nothing came out. Caught off guard, Sophia cleared her throat and tried again. Nothing. Horrified, she glanced around, as if seeking help, her body hot and shaky with shame. Across the stage in the wings, Sophia could see Judith Deal, her understudy and rival, watching. The other singer was clad in a similar costume to Sophia’s for her role as the valkerie Gerhilde. A triumphant expression crossed her face. Warwick Canfield-Pendegast, owner of the theatre, stood next to Judith, his face contorted in fury. He clenched his chubby hands. A wave of dizziness swept through Sophia. The stage lights dimmed. Her knees buckled. As she crumpled to the ground, one final thought followed her into the darkness. I’ve just lost my position as prima dona of the Canfield-Pendegast Opera Company.

She started to head out, but she passed her room. It was the same as she'd left it: a pile of cushions by her bed for Little Brother to sleep on, a stack of poetry and famous literature on her desk that she was supposed to study to become a "model bride," and the lavender shawl and silk robes she'd worn the day before she left home. The jade comb Mulan had left in exchange for the conscription notice caught her eye; it now rested in front of her mirror. Mulan's gaze lingered on the comb, on its green teeth and the pearl-colored flower nestled on its shoulder. She wanted to hold it, to put it in her hair and show her family- to show everyone- she was worthy. After all, her surname, Fa, meant flower. She needed to show them that she had bloomed to be worthy of her family name. But no one was here, and she didn't want to face her reflection. Who knew what it would show, especially in Diyu? She isn't a boy, her mother had told her father once. She shouldn't be riding horses and letting her hair loose. The neighbors will talk. She won't find a good husband- Let her, Fa Zhou had consoled his wife. When she leaves this household as a bride, she'll no longer be able to do these things. Mulan hadn't understood what he meant then. She hadn't understood the significance of what it meant for her to be the only girl in the village who skipped learning ribbon dances to ride Khan through the village rice fields, who chased after chickens and helped herd the cows instead of learning the zither or practicing her painting, who was allowed to have opinions- at all. She'd taken the freedom of her childhood for granted. When she turned fourteen, everything changed. I know this will be a hard change to make, Fa Li had told her, but it's for your own good. Men want a girl who is quiet and demure, polite and poised- not someone who speaks out of turn and runs wild about the garden. A girl who can't make a good match won't bring honor to the family. And worse yet, she'll have nothing: not respect, or money of her own, or a home. She'd touched Mulan's cheek with a resigned sigh. I don't want that fate for you, Mulan. Every morning for a year, her mother tied a rod of bamboo to Mulan's spine to remind her to stand straight, stuffed her mouth with persimmon seeds to remind her to speak softly, and helped Mulan practice wearing heeled shoes by tying ribbons to her feet and guiding her along the garden. Oh, how she'd wanted to please her mother, and especially her father. She hadn't wanted to let them down. But maybe she hadn't tried enough. For despite Fa Li's careful preparation, she had failed the Matchmaker's exam. The look of hopefulness on her father's face that day- the thought that she'd disappointed him still haunted her. Then fate had taken its turn, and Mulan had thrown everything away to become a soldier. To learn how to punch and kick and hold a sword and shield, to shoot arrows and run and yell. To save her country, and bring honor home to her family. How much she had wanted them to be proud of her.

In The Heart’s Code, psychologist Paul Pearsall chronicles arresting accounts of our body’s cellular emotional intelligence. He tells of Claire Sylvia, the famous heart-lung transplant recipient who suddenly began craving new kinds of food—chicken nuggets and beer— as well as experiencing unfamiliar emotions. But why? Stunningly, in dreams, she had conversations with her donor (whose identity had been kept anonymous, standard hospital policy), which allowed her to locate his parents. They confirmed that her new tastes and feelings were those their son had too.

It's so cold here now that I think I will make some sort of braise, although it can't be one of her recipes, it can't be duck with green olives or Boeuf Bourgignon. Maybe I'll do short ribs with mashed potatoes, or something even simpler, maybe even your fried chicken. Alice likes things simple; this I know from reading her book. And it must be comforting, and provide her with a little taste of the South. I'm thinking of banana pudding for dessert, but instead of using Nilla wafers, I'm going to use cut-up cubes of toasted pound cake made from your recipe, layering them with homemade vanilla pudding and ripe bananas, and topping the whole thing with meringue. Maybe I'll make little individual puddings in ramekins, to honor the mousse Alice Stone made famous at the café.

2. At the very end of Little Red Riding Hood, the wolf’s stomach is filled with a. Granny’s famous chicken wings b. Granny c. absolutely nothing

Making dinner for Wayne is either the easiest thing or the hardest thing on the planet, depending on how you look at it. After all, Wayne's famous Eleven are neither difficult to procure nor annoying to prepare. They are just. So. Boring. Roasted chicken Plain hamburgers Steak cooked medium Pork chops Eggs scrambled dry Potatoes, preferably fries, chips, baked, or mashed, and not with anything fancy mixed in Chili, preferably Hormel canned Green beans Carrots Corn Iceberg lettuce with ranch dressing That's it. The sum total of what Wayne will put into his maw. He doesn't even eat fricking PIZZA for chrissakes. Not including condiments, limited to ketchup and yellow mustard and Miracle Whip, and any and all forms of baked goods... when it comes to breads and pastries and desserts he has the palate of a gourmand, no loaf goes untouched, no sweet unexplored. It saves him, only slightly, from being a complete food wasteland. And he has no idea that it is strange to everyone that he will eat apple pie and apple cake and apple charlotte and apple brown Betty and apple dumplings and fritters and muffins and doughnuts and crisp and crumble and buckle, but will not eat AN APPLE.

Subway restaurants agreed to remove the “yoga mat chemical” from their bread following a petition I started.1 Kraft decided to remove artificial food dyes from their kids’ mac and cheese products after I stormed their headquarters with over 200,000 petitions.2 Chick-fil-A’s chicken went antibiotic free following my meetings with them urging them to do so.3 Anheuser-Busch and Miller-Coors both agreed to publish their ingredients for the first time in history following another of my petitions.4 I was finishing up my first book, exposing the chemicals in our food, and it was slated to be out in a few short months. I had just published an investigation into Starbucks’ famous Pumpkin Spice Latte,5 calling them out for their use of “class IV” caramel coloring (a chemical linked to cancer).6 This piece went viral, with millions of views and shares (which ultimately led to Starbucks dropping this coloring from their drinks).

Our Headmaster’s famous for hour-long announcements that go into painful detail about his youth on Earth in some place called Buffalo. It’s basically ghoul central and he misses the spicy chicken wings.

I pop into Barrett's, ducking beneath the bright-red awning into the tiny shop, which is packed with fresh cuts of everything, from delicate lamb chops to meaty pork roasts covered in thick layers of fat. Mountains of fat sausages beckon from within the glass case, in more varieties than I could ever imagine---wild boar and apple, venison, chicken and sage, beef and garlic. A musty funk fills the store, giving the place an air of rustic authenticity. I order three Cornish hens (or, as the British call them, poussin) and then head back toward Pomona, the small food shop I visited this morning, remembering the fresh, crusty loaves of bread on their shelves. I grab a loaf of challah, its braided crust shiny and golden brown, along with some celery, an onion, some mushrooms, and a few spices. Before I pay, I also throw a bunch of speckled bananas, a pot of Greek yogurt, and some flour and sugar into my basket. The ingredients are slightly different here than they are back home---"self-raising flour," "caster sugar"---but I'm sure I can re-create the banana bread I developed for a famous morning-show host back in Chicago. It's one of my most popular recipes to date, and I'm sure it would taste great with a cup of tea.

Colonel Sanders, who made Kentucky Fried Chicken famous, pitched his idea more than 80 times before anyone bought the concept. It took Stallone only three days to write the script for Rocky, and the movie grossed $200 million, but when he wrote it, he had no money to his name, couldn't afford to heat his apartment, and even had to sell his dog for $50 just to be able to buy food. Walt Disney was laughed at for his idea of an amusement park, and yet now people all over the world spend $100 a ticket and save up their whole lives just to have a family vacation at Disney World.

Crisp Cumin Chicken Served with Tangy Orange and Avocado Salsa   Serves: 4 Total Cooking Time: 20 min   Ingredients for the salsa: 1 large orange, preferably seedless 1 ripe avocado, preferably firm 1 plum tomato 2 tbsp chopped cilantro   Ingredients for the chicken: Olive oil 11/4 lb (625 g) chicken 1/2 tsp (2 ml) ground cumin Salt and cayenne or black pepper to taste   Method: 1. Salsa: Peel the orange and remove its white pith.  Get rid of the membrane such that only the soft juicy part of the orange is there. Slice the avocado in half and scoop out the soft buttery flesh from the peel. Chop a tomato and remove its seeds. 2. Now mix in the orange, avocado flesh, and tomato in a medium size bowl. To this add the coarsely chopped cilantro. Toss well. Lightly drizzle with oil. Sprinkle a pinch of salt for taste. 3. Cut the chicken into 4 serving-sized pieces. Thinly coat both sides of chicken cutlets with cumin, salt, and pepper. 4. Heat oil in a frying pan and slide in the chicken pieces. Cook until the pieces are lightly golden. Flip the pieces and cook for 3-5 min per side. When the chicken pieces are nicely cooked, remove from heat. Top the chicken pieces with salsa. Best served with naans.   Nutrition information: 34 g protein,11 g fat, 9 g carbohydrates, 4 g fiber, 32 mg calcium, 84 mg sodium, 270 calories.   Back to Table of Contents The Forever Famous Classic Schnitzel   Serves: 6 Total Cooking Time: 35 min   Ingredients: 1/4 teaspoon garlic salt 1/2 cup all-purpose flour 1/4 teaspoon celery salt 1/4 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon pepper 1 slightly beaten egg 1/2 cup milk 2 to 3 tablespoons cooking oil 6  4-ounce pork sirloin cutlets about 1/2-inch in thickness

One would expect to find a comparatively high proportion of carbon 13 [the carbon from corn] in the flesh of people whose staple food of choice is corn - Mexicans, most famously. Americans eat much more wheat than corn - 114 pounds of wheat flour per person per year, compared to 11 pounds of corn flour. The Europeans who colonized America regarded themselves as wheat people, in contrast to the native corn people they encountered; wheat in the West has always been considered the most refined, or civilized, grain. If asked to choose, most of us would probably still consider ourselves wheat people, though by now the whole idea of identifying with a plant at all strikes us as a little old-fashioned. Beef people sounds more like it, though nowadays chicken people, which sounds not nearly so good, is probably closer to the truth of the matter. But carbon 13 doesn't lie, and researchers who compared the carbon isotopes in the flesh or hair of Americans to those in the same tissues of Mexicans report that it is now we in the North who are the true people of corn. 'When you look at the isotope ratios,' Todd Dawson, a Berkeley biologist who's done this sort of research, told me, 'we North Americans look like corn chips with legs.' Compared to us, Mexicans today consume a far more varied carbon diet: the animals they eat still eat grass (until recently, Mexicans regarded feeding corn to livestock as a sacrilege); much of their protein comes from legumes; and they still sweeten their beverages with cane sugar. So that's us: processed corn, walking.

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.

The steam rolled out as I opened the container and prepared to eat Dorothy's famous Brookville, Kansas, recipe chicken. It was a religious experience.

There could be some new famous tales now—the Chicken-Killing General and the Feather-Plucking Crown Prince,” he lamented.

My mother gets up and puts the needle back to the start of the record or onto a select song. Light ones, famous with tourists, aren't her favorites. She prefers those that tear like an ache in your heart. Afterwards, she exhales a deep breath and looks up as if she is waking to the clap of a hypnotist. She leaves the smoky club, the sulfurous streetlights, the even darker cars, the clouds of ouzo in glasses, plates of chicken livers crusted with oregano and salt, and the man with a mustache at the door who calls the hat check girl his 'little doll.

I didn’t want to count my chickens before they hatched, as Agro Boy would say, but my summer had turned out far better than I’d ever imagined it would.

Thus Plato offers one version of a philosophical poverty, by which wisdom alienates one from conventional ideals and makes one indifferent to worldly concerns. The Cynics philosophized in the same general rubric, though obviously details differ significantly. One notable difference between the two is the value placed upon learning and science. Unlike his Platonic counterpart, the Cynic rejects arithmetic, geometry, dialectic, and the rest as superfluous distractions from the "one big" requirement of self-knowledge. So in the famous anecdote, when Plato and his followers have defined man as the "featherless biped," Diogenes rushes into the Academy with a plucked chicken, crying, "Here is Plato's human being!" For the Cynic, logical exercises, definitionmaking, and the like are not preparatory to the vision of some Good or intuition of eternity. All such talk is a form of pride, a strategy to overawe others, and contributes less to the good life than does a healthy skepticism. Yet, like Plato, the Cynics also travel along the Eleatic Way of Truth and shun what they ridicule as the Way of Seeming. For what can be said truly? In short, the Cynics are profoundly skeptical about the possibility of almost all knowledge.

Me Time Zone It’s okay to be a “me-time mom.” ~Author Unknown The day has ended yet only just begun for I have two lives — one that hides behind the sun You may not see my secret life — the one lurking in the dark, the one that eagerly awaits its time to spark Daytime me puts the other me aside Daytime me doesn’t get to hide Daytime me washes all the clothes Daytime me kisses the injured toes I am a teacher, a maid and a cook I hand out the cuddles and the disconcerting looks I referee the arguments, the teasing and the fights I fasten the helmets to go ride the bikes Nighttime me relaxes in the chair Nighttime me reads books without a care Nighttime me watches comedy shows Nighttime me eats the treats that I chose I sometimes wonder whether I used to be bored when I had just one life and hardly any chores I want to do all the things that I did before but how do I fit them in now there’s so much more? I read books, played piano and swam I cycled and socialised and ran I wrote poetry, played video games and went to bars I knew popular culture and all the famous stars Now my me time has become so small sometimes I feel it’s hardly there at all When the children will not settle but the sun has gone away I throw my arms in the air, for daytime me has to stay. I count to ten and breathe in deep Why oh why won’t they go to sleep? Me time is a ship that has sailed past How could I be so foolish to think that it would last I tuck their hair behind their ears and then I begin to feel the tears Am I crying for my me time? That seems a little mad Surely it’s something else that’s making me sad Crying for my me time does seem a little daft As I leave the children’s room I begin to laugh. I’m trying to put me time into a time slot I precariously balance it on the top. But I realise my me time comes in different forms to be enjoyed even while daytime storms I read a book whilst I make the tea I play ukulele whilst the children dance with me I swim in the sea with the children under my wings I run around the park between pushing them on swings And there are famous stars that I know, even if they come from the children’s favourite show Yes the ultimate me time is when I’m on my own but me time can also be enjoyed when you’re not alone My me time is a state of mind When I’m in the me time zone who knows what I’ll find? — Anneliese Rose Beeson —

I make my way into the kitchen and peek into the oven, where the chicken sits on a bed of onions and carrots, the skin puffing up and sputtering as it turns a deep golden brown. Roast chicken was one of my favorite meals growing up and a dish my mom often made on Sunday night, along with her famous crispy roasted potatoes. Libby liked her roast chicken flavored with lots of lemon and a little garlic, but I preferred mine with lots of garlic, no lemon, and a little bit of paprika under the skin. In an unusual meeting of the minds, that's how my mom preferred it too, so that's how she made it most often. I loved that Sunday night dinner. I loved how it made me feel closer to her for once.

So anyway, we took our seats, and I can’t remember how far we’d got through the meal when we became aware of a kerfuffle at the door and turned to see that His Royal Highness Sir Richard Branson was arriving. And he was very, very drunk. Now, by this time we’d already had our fill of Sir Richard, because earlier in the day he’d arrived at the circuit with all the pomp and ceremony of a returning hero. With a bevy of flag-bearing dolly birds in his wake, he’d marched up and down the paddock, waving, grinning and giving the thumbs up to his adoring public, who were, in fact, wondering what he was doing there in the first place. The reason, of course, was that he had a couple of stickers on our car. A million bucks’ worth of sponsorship, which is a lot of money but in F1 sponsorship terms, chicken feed. And yet he was behaving as though he had bank-rolled the whole thing. I can’t say he’d won a lot of admirers with that stunt, but at the end of the day he’s national treasure Sir Richard Branson, famous publicity seeker, so you cut him some slack. It’d be like hating a dog for barking at the telly. They can’t help it. It’s just what they do. What he did in the restaurant was less excusable. However, before I go on, it’s only right and proper for me to point out that he apologised for what happened that night, and even said that he gave up drinking for months afterwards. Not only that, but the press had a field day at the time and no Branson blush was spared. With all that penance paid you might think that he’s done his time and by rights I should leave out this story.

No matter what anyone in North Star thought of my mom, everyone agreed on one thing: she was the best cook in the Texas Hill Country. She was known for her barbecue and fried pies. But she was most famous for one particular dish. The dish people people would drive hundreds of miles for was simply called the Number One. I imagine Momma was going to make a list of specials. The trouble was, she never got past the Number One. So there it sat at the top of the menu, alone, all by itself. The Number One: Chicken fried steak with cream gravy, mashed potatoes, green beans cooked in bacon fat, one buttermilk biscuit, and a slice of pecan pie With Brad's words ringing in my head about my vague culinary vision, I decide to make the Number One for tonight's supper. After leaving the salon, I drive to various farm stands, grocery stores, and butchers. I handpick the top-round steak with care, choose fresh eggs one by one, and feel an immense sense of home as I pull Mom's cast-iron skillet from the depths of Merry Carole's cabinets. My happiest memories involve me walking into whatever house we were staying in at the time to the sounds and smells of chicken fried steak sizzling away in that skillet. This dish is at the very epicenter of who I am. If my culinary roots start anywhere, it's with the Number One. As I tenderize the beef, my mind is clear and I'm happy. I haven't cooked like this- my recipes for me and the people I love- in far too long. If ever. Time flies as I roll out the crust for the pecan pie. I'm happy and contented as I cut out the biscuit rounds one by one. I haven't a care in the world. Being in Merry Carole's kitchen has washed away everything I left in the whirlwind of being back in North Star.

Like the famous question about the chicken and the egg, the answer is less important than the cycle it describes. Racist ideas make people of color think less of themselves, which makes them more vulnerable to racist ideas. Racist ideas make White people think more of themselves, which further attracts them to racist ideas.

I have clients that feel like family, I make far more money than I've got a right to, considering the workload, and I have amazing benefits. What could be bad?" "I suppose I meant if you are satisfied creatively." I'd never really thought about that. The Farbers give me free rein, but they have a repertoire of my dishes that they love and want to have regularly in the rotation, and everything has to be kid friendly; even if we are talking about kids with precocious tastes, they are still kids. Lawrence is easy: breakfasts, lunches, and healthy snacks for his days; he eats most dinners out with friends, or stays home with red wine and popcorn, swearing that Olivia Pope stole the idea from him. And I'm also in charge of home-cooked meals for Philippe and Liagre, his corgis, who like ground chicken and rice with carrots, and home-baked peanut butter dog biscuits. Simca was a gift from him, four years ago. She was a post-Christmas rescue puppy, one of those gifts that a family was unprepared for, who got left at a local shelter where Lawrence volunteers. He couldn't resist her, but knew that Philippe and Liagre barely tolerate each other, and he couldn't imagine bringing a female of any species into their manly abode. Luckiest thing that ever happened to me, frankly. She's the best pup ever. I named her Simca because it was Julia Child's nickname for her coauthor Simone Beck. She is, as the other Eloise, my own namesake, would say, my mostly companion. Lawrence's dinner parties are fun to do- he always has a cool group of interesting people, occasionally famous ones- but he is pretty old-school, so there isn't a ton of creativity in those menus, lots of chateaubriand and poached salmon with the usual canapés and accompaniments.

The waitress comes over with a tray of the official cocktail of the evening, the ELT French 40. It's a riff on a French 75, adjusted to suit us, with bourbon instead of gin, champagne, lemon juice, and simple syrup, with a Luxardo cherry instead of a lemon twist. "Here you go, ladies. As soon as your guests are here we will start passing hors d'oeuvres, but I thought you might want a little sampler plate before they arrive." "That is great, thanks so much!" I say, knowing that in a half hour when people start to come in, we'll have a hard time eating and mingling. We accept the flutes and toast each other. The drink is warming and refreshing at the same time. The platter she has brought us contains three each of all the passed appetizers we chose: little lettuce cups with spicy beef, mini fish tacos, little pork-meatball crostini, fried calamari, and spoons with creamy burrata topped with grapes and a swirl of fig balsamic. There will also eventually be a few of their signature pizzas set up on the buffet, and then, for dinner, everyone has their choice of flat-iron steak, roasted chicken, or grilled vegetables, served with roasted fingerlings. For dessert, there is either a chocolate chunk or apple oatmeal cookie, served toasty warm with vanilla ice cream and either hot fudge or caramel on top, plus there will be their famous Rice Krispies Treats on the tables to share.

Like the famous question about the chicken and the egg, the answer is less important than the cycle it describes. Racist ideas make people of color think less of themselves, which makes them more vulnerable to racist ideas. Racist ideas make White people think more of themselves, which further attracts them to racist ideas. I

Every New Year's Day, my parents had a big party, and their friends came over and bet on the Rose Bowl and argued about which of the players on either team were Jewish, and my mother served her famous lox and onions and eggs, which took her the entire first half to make. It took her so long, in fact, that I really don't have time to give you the recipe, because it takes up a lot of space to explain how slowly and painstakingly she did everything, sautéing the onions over a tiny flame so none of them would burn, throwing more and more butter into the pan, cooking the eggs so slowly that my father was always sure they wouldn't be ready until the game was completely over and everyone had gone home. We should have known my mother was crazy years before we did just because of the maniacal passion she brought to her lox and onions and eggs, but we didn't. Another thing my mother was famous for serving was a big ham along with her casserole of lima beans and pears. A couple of years ago, I was in Los Angeles promoting Uncle Seymour's Beef Borscht and a woman said to me at a party, "Wasn't your mother Bebe Samstat?" and when I said yes, she said, "I have her recipe for lima beans and pears. " I like to think it would have amused my mother to know that there is someone in Hollywood who remembers her only for her lima beans and pears, but it probably wouldn't have. Anyway, here's how you make it: Take 6 cups defrosted lima beans, 6 pears peeled and cut into slices, 1/2 cup molasses, 1/2 cup chicken stock, 1/2 onion chopped, put into a heavy casserole, cover and bake 12 hours at 200*. That's the sort of food she loved to serve, something that looked like plain old baked beans and then turned out to have pears up its sleeve. She also made a bouillabaisse with Swiss chard in it. Later on, she got too serious about food- started making egg rolls from scratch, things like that- and one night she resigned from the kitchen permanently over a lobster Cantonese that didn't work out, and that was the beginning of the end.

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.

Even now I wonder if it was my poor sense of self that first generated my poor sense of my people. Or was it my poor sense of my people that inflamed a poor sense of myself? Like the famous question about the chicken and the egg, the answer is less important than the cycle it describes.

the king laughed. “You could ask her anything, and she’ll know the answer. Watch. Baroness, who is the wealthiest amongst the nobles at this very moment?” “Lord Allen,” the Baroness chuckled. “And who is the most well connected?” Temin asked with a drunken grin. “Myself, of course,” she replied. “What about the most likely to be killed?” the king chuckled, but the Baroness looked less amused. “Mason Flynt.” Everyone sobered a little as they looked my way, but I couldn’t help laughing. “Damn straight. How about the most likely to be killed by me?” The Baroness calmly sipped her Rosh, but after a moment, she eyed me with a smirk. “That is a question I cannot answer,” she admitted. “Your actions are difficult to predict.” “Are they, though?” I asked with a roguish grin. “I thought I was sooo predictable. I have this annoying habit of protecting civilians at all costs.” Temin snorted through his chicken wing, and the Baroness blushed under my gaze. “True,” she allowed, “but your morals are famously partial. Your dedication to protecting others ceases where any danger to the ones you love begins. This complicates matters exceedingly.” I furrowed my brow as Nulena looked away and finished her drink, but I had too much Rosh in me to try and reason my way through her statement.

There is a wide variety of good meat available, often simply grilled or roasted on the spit, and the preference is for farmyard animals, such as rabbit, lamb, chicken, duck and wood pigeons. The famous bistecca alla fiorentina, a T-bone steak, is always cooked over charcoal, and rosticciana is grilled spare ribs. In Tuscany, meat dishes are often stewed slowly in a tomato sauce, called in umido (stracotto is beef cooked in this way or in red wine). In the Maremma, wild boar (cinghiale) is sometimes prepared alla cacciatora, marinated in red wine, with parsley, bay leaves, garlic, rosemary, onion, carrot, celery, sage and wild fennel. It is then cooked slowly at a low heat in a terracotta pot with oil, lard, hot spicy pepper, and a little tomato sauce.

Meals are occasions to share with family and friends. The ingredients are often simple, but the art lies in orchestrating the sun-warmed flavors. Courses follow in artful and traditional succession, but the showpiece of the meal is tender, juicy meat; this often means lamb or goat grilled or roasted on a spit for hours. Souvlaki--melting pieces of chicken or pork tenderloin on skewers, marinated in lemon, olive oil, and a blend of seasonings--are grilled to mouthwatering perfection. Meze, the Greek version of smorgasbord, is a feast of Mediterranean delicacies. The cooks of the Greek Isles excel at classic Greek fare, such as spanakopita--delicate phyllo dough brushed with butter and filled with layers of feta cheese, spinach, and herbs. Cheeses made from goat’s milk, including the famous feta, are nearly ubiquitous. The fruits of the sun--olive oil and lemon--are characteristic flavors, reworked in myriad wonderful combinations. The fresh, simple cuisine celebrates the waters, olive groves, and citrus trees, as well as the herbs that grow wild all over the islands--marjoram, thyme, and rosemary--scenting the warm air with their sensuous aromas. Not surprisingly, of course, seafood holds pride of place. Sardines, octopus, and squid, marinated in olive oil and lemon juice, are always popular. Tiny, toothsome fried fish are piled high on painted ceramic dishes and served up at the local tavernas and in homes everywhere. Sea urchins are considered special delicacies. Every island has its own specialties, from sardines to pistachios to sesame cakes. Lésvos is well-known for its sardines and ouzo. Zakinthos is famous for its nougat. The Cycladic island of Astypalaia was called the “paradise of the gods” by the ancient Greeks because of the quality of its honey. On weekends, Athenians flock to the nearby islands of Aegina, Angistri, and Evia by the ferryful to sample the daily catch in local restaurants scattered among coastal villages. The array of culinary treats is matched by a similar breadth of local wins. Tended by generation after generation of the same families, vineyards carpet the hillsides of many islands. Grapevines have been cultivated in the Greek Isles for some four thousand years. Wines from Rhodes and Crete were already renowned in antiquity, and traders shipped them throughout the Greek Isles and beyond. The light reds and gently sweet whites complement the diverse, multiflavored Greek seafood, grilled meats, and fresh, ripe fruits and vegetables. Sitting at a seaside tavern enjoying music and conversation over a midday meze and glass of retsina, all the cares in the world seem to evaporate in the sparkling sunshine reflected off the brightly hued boats and glistening blue waters.