Flaming Carrot Quotes

Fine.” He smirks at me. “Nice to meet you, Carrots,” he says, looking directly at my hair. “Oh, I mean Clara.” My face flames. “Same to you, Rusty,” I shoot back, but he’s already striding away.

Prideep pointed to the flames of paraffin lamps as they came alive in the distance and cackled in awe at the experience. (…) I was to discover that making tasty soup with one carrot, ten peas and a little dishwater, was his greatest skill. One wondered what the man would be capable of creating with a blender and a non-stick frying-pan.

Carrot leaned over the wall of a pen. “Coochee-coochee-coo?” he said. A friendly flame took his eyebrows off.

The reindeer are immortal. They are, in fact, the eight demiurges of reindeer-kind, and this accounts for their flying. Their names might sound whimsical, but they are the closest the human tongue can come to approximating the true names of the caribou lords. Rudolph, far from being the adorable, earnest fellow of the tale, is in fact Ruyd-al-Olafforid, the All-Destroying Flame of the Yukon. His mother was Kali and his father was an ice floe. His nose appears red because his body is full of coals, and his eyes flare with a terrible conflagration of the soul. The tips of his antlers are like candles in the snowy wind. He is not vengeful, but he is the light in the dark of winter, consuming and giving life at the same time. Your carrots only make the lord of flame stronger.

Rudolph, far from being the adorable, earnest fellow of the tale, is in fact Ruyd-al-Olafforid, the All-Destroying Flame of the Yukon. His mother was Kali and his father was an ice floe. His nose appears red because his body is full of coals, and his eyes flare with a terrible conflagration of his soul. The tips of his antlers are like candles in the snowy wind. He is not vengeful, but he is the light in the dark of winter, consuming and giving life at the same time. Your carrots only make the lord of flame stronger.

His ragù begins the same way all ragù begin: with finely diced onion, carrot, and celery sautéed in olive oil, the sacred soffritto. "It's important to really caramelize the vegetables. That's where the flavor comes from." Later come two pounds of coarsely ground beef ("from the neck or shoulder- something with fat and flavor") and a pound of ground pork butt, browned separately from the vegetables and deglazed with a cup of white wine (pignoletto, of course). Peeled tomatoes, tomato paste, bay leaves, and three hours of simmering over a low flame. Seasoning? "Salt. Never pepper.

The broth... it's made with a mix of soy milk and charred miso. But how could you get a flavor this robust with just those?" "I mixed in grated ebi taro root. It's a strongly flavored tuber that mashes easily into a smooth, thick paste. Adding that to the broth gave it a creamy texture and a richer flavor." "Weird. All of a sudden I'm starting to feel warm." "That's the chili oil and grated raw garlic and ginger taking effect. The soy milk took the edge off of the spicy bite... so now it just gently warms the body without burning the tongue." "The rest of the ingredients are also a parade of detailed work. Thin slices of lotus root and burdock deep-fried to a crispy golden brown. Chunky strips of carrot and turnip grilled over an open flame until lightly charred and then seasoned with just a little rock salt to bring out their natural sweetness. Like a French buffet, each side ingredient is cooked in exactly the best way to bring out its full flavor! But the keystone to it all... ... is the TEMPEH!" TEMPEH Originating in Indonesia, tempeh is made of soybeans fermented into a cake form. Soybeans are lightly cooked and then wrapped in either banana or hibiscus leaves. When stored, the naturally occurring bacteria in the leaves causes the soybeans to ferment into tempeh. Traditional food with a history over four hundred years long, tempeh is well-known and often used in Indonesian cuisine. "Mm! Wow! It's really light, yet really filling too! Like fried rice." "It has a texture a lot like that of a burger patty, so vegetarians and people on macrobiotic diets use it a lot as a meat substitute. I broiled these teriyaki style in a mix of soy sauce and sake.

What made you come back?” Kitty jerked at his sudden question. She sputtered for a moment then laughed. “What made me come back? What do you mean?” He shrugged with one shoulder, never moving his gaze away from her. “At Eliza’s and Thomas’s wedding last year you were convinced that returning to Boston and living with your aunt was the best course to take. But it appears you have changed your mind. So, what made you come back?” “Is that why you followed me? To ask me that?” Her face burned, but she feigned composure and looked at him with as much ease as she could marshal. “Boston is too dangerous, you know that.” “’Tis true, I am well aware of what Boston and its residents suffer. But I cannot believe that was the only reason you returned.” Training her mouth to reveal nothing more than a slight grin, she strained to keep her pulse quiet. She stepped toward the fire, resting her hand atop the chair, acting more casual than she felt. “If there were any other reason, do you think that I would share such information with you? Surely, Nathaniel, I cannot share all my secrets.” “Secrets? Well, now I am curious.” Kitty rubbed the lace on her gloves and emitted a warm, genuine laugh that eased the strain in her voice. She offered an impish smile. “I came back for several reasons, if you must know. As I mentioned, ‘twas for matters of safety that Henry Donaldson insisted I return as well as—”  “Donaldson?” Kitty peered over her shoulder, hiding the grin that surged at the undeniable question in Nathaniel’s eyes. Could he be... nay, not possible. She kept her focus. “Aye, Henry Donaldson. You remember him, do you not?” “Aye, of course. I just... I just hadn’t known he was still... around. He was always a good friend and I admire him, despite his poor choice of allegiances.” Nathaniel’s interested expression stayed lifted, but the light in his eyes went flat. “Are you... have you been seeing much of him of late?” “I have,” she said. “He’s a close friend and I admire him very much.” Nathaniel’s expression didn’t change, but his Adam’s apple bobbed and he cleared his throat. “I see.”  She once again toyed with the fabric of her gloves, unsure what else to do with her hands. Quickly focusing on the subject of their conversation, she stared back into the fire. “Henry said it was too dangerous for me to stay despite my protestations. With Father gone and Eliza here—and since our home was destroyed that December… well, my home is here now.” The scent of smoke wafting from the fireplace in front of her snatched the horrid vision from its hiding place in her mind. Instantly she witnessed anew the roaring flames that devoured her treasured childhood home, taking with it all her cherished memories and replacing them with ash. She turned to Nathaniel, his face drawn as if he too relived the tragedy. The bond they’d shared that night had forged a friendship that could never be shaken.  Nathaniel stepped forward, the look of tenderness so rich in his eyes it wound around her shoulders like a warm cloak. “I can well understand that, Kitty. Donaldson was right in advising you to return.” Then, as if the heaviness were too much, he shrugged and sighed with added gaiety to his tone. “Well, I will admit that Sandwich didn’t feel the same with you gone, that’s for certain.” She tipped her head with a smirk. “You pined for my return?”  “With the pains of an anguished soul.” “Lying is a sin, Nathaniel,” she teased. Nathaniel laughed, his broad smile exposing his straight teeth. “All right, if you want the truth I pined more for your cooking, and more specifically for your carrot pudding. Are you satisfied?” “I knew it.

His nose brought him back to his senses. As he opened the door to the apartment he was greeted by aromas from the kitchen: something roasting, perhaps pork; and garlic, so pervasive it suggested that an entire field of garlic had been seized and tossed into the oven along with the pork. He hung up his jacket, remembered that he had left his briefcase in his office and shrugged off the thought. He paused at the door to the kitchen, hoping to find his family already seated at the table, but the room was empty, except for the garlic, the odour of which seemed to be coming from a tall pot boiling over a low flame. Devoting his entire attention to the smell, he attempted to remember where he had smelled it before. He knew it was familiar, as a melody is familiar even when a person cannot remember the piece from which it comes. He tried to separate the scents: garlic, tomato, a touch of rosemary, something fishy like clams or shrimp – probably shrimp – and, perhaps, carrots. And the garlic, a universe of garlic. He summoned up the sensation he had experienced in the office, of his spirit being steeped in misery. He breathed deeply, hoping that the garlic would drive the misery out. If it could drive away vampires, then surely it could work its herbal magic against something as banal as misery.

And then there was his love affair with my best friend, perhaps the only woman he’d ever seen drink several glasses of bai-jiu and smoke a half-pack of cigarettes in a single seating. Each dish that night had a special presentation, a colorful ring of carrots about the twice-fried eggplant, a garland of thinly-sliced chilies haloing the garlicky green beans, a well-placed broccoli head in the fish’s open mouth. She smiled at him when he gave her one of his cigarettes, coyly lighting it with a subtle turn of the wrist, and after she took her first long drag, he motioned us up. Never to be repeated, he brought us back his narrow kitchen, a blackened wok bubbling over a powerful blue fire. Deftly splashing it with alcohol, he flipped the contents into the air and watched the flame dance across her eyes.

Lady Tosten started angling for an invitation to luncheon in earnest, but that looming disaster was averted when Winnie came pelting around the corner, her smock hiked past her knees, her feet bare, her eyes dancing with mirth, and a carrot clutched in her fist. “Oh!” She skidded to a stop. “Hullo, Rosecroft! I am hiding.” “Not very effectively,” the earl remarked, “at least not from me.” His eyes challenged her to be on her best behavior, and Winnie obediently waited for his cue. “Come here, Winnie, and make your curtsey to our guests.” He extended his hand to her, expecting her to take off in the other direction, but instead she came docilely forward. “Good morning, my ladies.” She curtsied to each woman then turned her gaze to the earl. “Well done, princess. You’ve been practicing. I’m impressed.” “Bronwyn Farnum!” Emmie bellowed as she, too, came pelting around the corner. Her bun was coming loose, she wore no bonnet, and—to the earl’s delight—she was barefoot in the grass, as well. “You cheated, you!” A stunned silence met that pronouncement while Emmie’s cheeks flamed bright red. “I beg your pardon, my lord, my ladies. Winnie, perhaps you’d accompany me back to the stables?” She held out a hand, and at a nod from the earl, Winnie took the proffered hand. “Miss Farnum.” The earl turned a particularly gracious smile on her. “You are to be complimented on Winnie’s manners. We’ll excuse you, though, if Herodotus is pining for his carrots.” “My thanks.” Emmie nodded stiffly and turned, leaving silence in her wake. “Well,

While there’s certainly a place for healthy passion and for strong stands against things that are harmful, most of the time we’re just overheated—caught up with some carrot or struggling with some stick. Then we feel driven, rattled, stressed, irritated, anxious, or blue. Definitely not happy. We need to lower the flames.

After a few minutes of dead silence between Zed and I, he reached under the table and dragged my seat closer to him. "What?" I asked, giving him a frown. His raised brow in return said he wasn't buying my shit. "You know what." "Fuck you." I stabbed a carrot with my fork and took a bite. Zed continued staring at me with a slight smirk. "Please do." I choked on my carrot—just a little—but enough that my cheeks flamed and I earned curious looks from across the table.

SIMPLE BOLOGNESE When we were kids, this was our favorite sauce, hands down. I used to love it on everything—pasta, rice, bread, potatoes, and polenta—you name it, I covered it in bolognese. We went through a lot of it in my household. So my parents had to figure out a way to make it that was quicker than the traditional recipe, and here it is. It’s just as rich and mouthwatering as the more time-consuming traditional recipe; I promise you won’t know the difference. Now that I’m all grown up, I try not to use bolognese for everything, but it’s tempting because it’s perfect as a sauce for any type of pasta shape. MAKES ABOUT 1 QUART; SERVES 4 OVER A POUND OF PASTA AS A MAIN COURSE ¼ cup extra-virgin olive oil 1 medium onion, minced 2 garlic cloves, minced 1 celery stalk, minced 1 carrot, peeled and minced 1 pound ground beef chuck 1 (28-ounce) can crushed tomatoes ¼ cup chopped fresh flat-leaf parsley 8 fresh basil leaves, chopped ½ teaspoon salt, plus more to taste ½ teaspoon freshly ground black pepper, plus more to taste ¼ cup freshly grated Pecorino Romano cheese In a Large Skillet, heat the oil over a medium flame. When almost smoking, add the onion and garlic and sauté until the onion is very tender, about 8 minutes. Add the celery and carrot and sauté for 5 minutes. Increase the heat to high, add the ground beef, and sauté until the meat is no longer pink, breaking up any large lumps, about 10 minutes. Add the tomatoes, parsley, basil, and ½ teaspoon each of salt and pepper, and cook over medium-low heat until the sauce thickens, about 30 minutes. Stir in the cheese, then season with more salt and pepper to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)