Fun Tomatoes Quotes

It's like making a sandwich. I start with the bread and the meat. That's the architecture. Add some cheese, lettuce and tomato. That's character development and polishing. Then, the fun part. All the little historical details and the slang and the humor is the mayonnaise. I go back and slather that shit everywhere. The mayo is the best part. I'm a bit messy with the mayo.

The story was simple: a child named Amanda Pine, who enjoyed food in a way some therapists consider significant, was eating Madeline’s lunch. This was because Madeline’s lunch was not average. While all the other children gummed their peanut butter and jelly sandwiches, Madeline opened her lunch box to find a thick slice of leftover lasagna, a side helping of buttery zucchini, an exotic kiwi cut into quarters, five pearly round cherry tomatoes, a tiny Morton salt shaker, two still-warm chocolate chip cookies, and a red plaid thermos full of ice-cold milk. These contents were why everyone wanted Madeline’s lunch, Madeline included. But Madeline offered it to Amanda because friendship requires sacrifice, but also because Amanda was the only one in the entire school who didn’t make fun of the odd child Madeline already knew she was.

If any actress best represents the snappy 1930s dame, it’s Joan Blondell. During that era she played a lively assortment of chorus girls, waitresses, golddiggers, reporters and secretaries in a total of 53 movies, 44 of them for Warner Bros. “Yet, for all that overwork,” Mick LaSalle writes in Complicated Women, “Blondell hardly ever had a false moment. Self-possessed, unimpressed, completely natural, always sane, without attitude or pretense … the greatest of the screen’s great broads. No one was better at playing someone both fun-loving yet grounded, ready for a great time, yet substantial, too.” She was fun-loving, but sometimes there were limits. As a flip waitress in Other Men’s Women (1931), Joan puts the breaks on a fresh customer: BLONDELL: Anything else you guys want? CUSTOMER (checking her out as she bends over): Yeah, give me a big slice of you—and some french fried potatoes on the side. BLONDELL: Listen, baby, I’m A.P.O. CUSTOMER (turning to friend): What does she mean, A.P.O.? BLONDELL: Ain’t Putting Out. “I was the fizz on the soda,” she once said. “I just showed my big boobs and tiny waist and acted glib and flirty.” While that’s a fair assessment of most of her early roles, it wasn’t the whole story.

Lucifer Sansfoi Varlet Sansfoi Omer Perdiu I.B.Perdie Billy Perdy I'll unwind your guts from Durham to Dover and bury em in Clover-- Your psalms I'll 'ave engraved in your toothbone-- Your victories nilled-- You jailed under under a woman's skirt of stone-- Stone blind woman with no guts and only a scale-- Your thoughts & letters Shandy'd about in Beth (Gaelic for grave) Your philosophies run up your nose again-- Your confidences and essays bandied in ballrooms from switchblade to switchblade --Your final duel with sledge hammers-- Your essential secret twinned to buttercups & dying-- Your guide to 32 European cities scabbed in Isaiah --Your red beard snobbed in Dolmen ruins in the editions of the Bleak-- Your saints and Consolations bereft --Your handy volume rolled into an urn-- And your father And mother besmeared at thought of you th'unspent begotless crop of worms --You lay there, you queen for a day, wait for the "fun- sucked frogs" to carp at you Your sweety beauty discovered by No Name in its hidingplace till burrs Part from you from lack of issue, sinew, all the rest-- Gibbering quiver graveryard Hoo! The hospital that buries you be Baal, the digger Yorick, & the shoveler groom-- My rosy tomatoes pop squirting from your awful rotten grave-- Your profile, erstwhile Garboesque, mistook by earth- eels for some fjord to Sheol-- And your timid voice box strangled by lie-hating earth forever. May the plighted Noah-clouds dissolve in grief of you-- May Red clay be your center, & woven into necks, of hogs, boars, booters & pilferers & burned down with Stalin, Hitler & the rest-- May you bite your lip that you cannot meet with God-- or Beat me to a pub --Amen The Almoner, his cup hat no bottom, nor I a brim. Devil, get thee back to the russet caves.

1. Give your toddler some large tubular pasta and a shoelace.  Show her how to thread the shoelace through the pasta. 2. Take an empty long wrapping paper tube and place one end on the edge of the sofa and the other end on the floor.  Give him a small ball such as a Ping Pong ball to roll down the tube.   3. Give her some individually wrapped toilet tissues, some boxes of facial tissue or some small tins of food such as tomato paste.  Then let her have fun stacking them.     4. Wrap a small toy and discuss what might be inside it.  Give it to him to unwrap. Then rewrap as he watches.  Have him unwrap it again.    5. Cut  such fruits as strawberries and bananas into chunks.  Show her how to slide the chunks onto a long plastic straw.  Then show her how you can take off one chunk at a time, dip it into some yogurt and eat it.   6. Place a paper towel over a water-filled glass.  Wrap a rubber band around the top of the glass to hold the towel in place.  Then place a penny on top of the paper towel in the centre of the glass.  Give your child a pencil to poke holes in the towel until the penny sinks to the bottom of the glass.   7. You will need a small sheet of coarse sandpaper and various lengths of chunky wool.  Show him how to place these lengths of wool on the sandpaper and how the strands stick to it.   8. Use a large photo or picture and laminate it or put it between the sheets of clear contact paper.  Cut it into several pieces to create a puzzle.   9. Give her two glasses, one empty and one filled with water.  Then show her how to use a large eyedropper in order to transfer some of the water into the empty glass.   10. Tie the ends/corners of several scarves together.  Stuff the scarf inside an empty baby wipes container and pull a small portion up through the lid and then close the lid.  Let your toddler enjoy pulling the scarf out of the container.   11. Give your child some magnets to put on a cookie sheet.  As your child puts the magnets on the cookie sheet and takes them off, talk about the magnets’ colours, sizes, etc.   12. Use two matching sets of stickers. Put a few in a line on a page and see if he can match the pattern.  Initially, you may need to lift an edge of the sticker off the page since that can be difficult to do.    13. You will need a piece of thin Styrofoam or craft foam and a few cookie cutters.  Cut out shapes in the Styrofoam with the cookie cutters and yet still keep the frame of the styrofoam intact.  See if your child can place the cookie cutters back into their appropriate holes.        14. Give her a collection of pompoms that vary in colour and size and see if she can sort them by colour or size into several small dishes. For younger toddlers, put a sample pompom colour in each dish.   15. Gather a selection of primary colour paint chips or cut squares of card stock or construction paper.  Make sure you have several of the same colour.  Choose primary colours.  See if he can match the colours.  Initially, he may be just content to play with the colored chips stacking them or making patterns with them.

When I purchased my first vegetable spiralizer, I was excited to try making zucchini noodles, also known as “zoodles.” My first dish — zucchini spaghetti with fresh tomatoes, basil and garlic — was fun, creative, and delicious! I quickly found that zoodles were popular with my friends and family. Everyone seemed pleasantly surprised by the experience and enthusiastically asked for more!

Sesame Crackers We love crackers in my house, where they serve as both a tasty snack and a baby weaning tool! They are so easy to make, I just take a portion off my pizza dough when I’m getting ready to make pizza and roll out the cracker shapes. The boys love cutting the crackers into fun shapes and munching on them when they’re still warm. serves 4 for lunch ¼ quantity of pizza dough • 100g sesame seeds flour for sprinkling to serve cheese and sliced tomato or hummus or tabbouleh Method Preheat a fan oven to 210°C and line a baking tray with greaseproof paper. Sprinkle a clean, flat surface with flour. Roll out the dough as flat as you can get it. Sprinkle the sesame seeds on top and roll again so that they are embedded into the dough. Cut the dough into shapes and place on the lined baking tray. Bake in the oven until golden brown. The time it takes will depend on how thinly you roll your dough. Make sure your oven light is on and watch the baking tray closely. Mine take about 7 minutes to bake. Cool on a wire rack and then serve with your chosen topping. The crackers will keep in a dry airtight container for up to three days.

Semi-Dry Tomatoes and Mozzarella Salad YIELD: 4 SERVINGS IN THE Today’s Gourmet series, I wanted to create dishes that were elegant, modern, original, light, and reasonably quick to prepare. TV demanded that the dishes be visually attractive, too. It was fun to dream up new recipes with that focus in mind. This one is a good example. Partially drying the tomatoes in the oven concentrates their taste, giving them a wonderfully deep flavor and great chewiness. The red of the tomatoes, the white of the cheese, and the green of the basil make this dramatically colorful salad especially enticing. Serve with good crunchy bread. 1½ pounds plum tomatoes (about 6), cut lengthwise into halves (12 pieces) ¾ teaspoon salt 10 ounces fresh mozzarella cheese, cut into ½-inch slices 2 tablespoons drained and rinsed capers ½ teaspoon freshly ground black pepper 1 teaspoon chopped garlic 3 tablespoons extra-virgin olive oil ½ teaspoon grated lemon rind About 1 cup (loose) basil leaves Preheat the oven to 250 degrees. Line a cookie sheet with aluminum foil. Arrange the tomato halves cut side up on the sheet, and sprinkle ½ teaspoon of the salt on top. Bake for 4 hours. Remove the tomatoes from the oven (they will still be soft), and put them in a serving bowl. Let them cool, then add the mozzarella, capers, remaining ¼ teaspoon salt, pepper, garlic, olive oil, and lemon rind, and mix to combine. Drop the basil leaves into 2 cups of boiling water, and cook for about 10 seconds. Drain, and cool under cold running water. Press the basil between your palms to extrude most of the water, then chop finely. Add to the salad, toss well, and serve.

tomatosauceruruses (the first Italian dinosaurs)

two or ALL the puppies if I could’ve. But whatever, it was just cool to have puppies in the mall. My sister’s gonna FREAK when I tell her about it. Anyways, Fergus and Annie returned to our tournament table with the biggest plate of nachos I’d ever seen in my whole entire life, so me and Emma went and joined them. The four of us dug into the towering mountain of chips and cheese and chicken and onions and queso and tomatoes and salsa and sour cream and guac and jalapenos and O.M.CHEESE, it was SO good! I filled my belly with warm food and then sat back, watching all the people around the tournament having fun. What a great start to a weekend full of friends, puppies, and video games. I mean, seriously, everything was PERFECT, and there wasn’t a single thing that could change that… And immediately, Annie goes, “It was stolen,” but she didn’t know that! Isn’t it funny how some people go to the worst-case scenario first? That’s called “catastrophic thinking” and helps ABSOLUTELY NOBODY in times of stress. So, until we had more details, I thought it best to simply call the camera “missing.” I ran up to Callie, HOPING that maybe she had taken the camera to a Lost & Found box somewhere inside Hacktronics, but nope. Apparently, they didn’t have one. Not good. That meant somebody MIGHT have stolen it. I went to the other players in the tournament and asked if THEY saw anything suspicious, but nobody did! I just couldn’t believe it! How was it possible that NOBODY saw some fool GANK an $800 camera?? That doesn’t even make any sense! Fergus had completely shut down. Annie was angry at me. And Emma was just caught in the middle of it, sitting there, like, “Awkwaaaaaard.” Then, outta nowhere, Annie let me have it. She shouted a bunch of stuff at me that weren’t the kindest things ever, but I fixed all that through the MAGIC of editing…

There's no messing with perfection. (Okay, a little messing, just for fun.) A few crystals of coarse sea salt, a drizzle of local olive oil, and a sprig or two of purple basil. Sliced and layered in a white ceramic dish, the tomatoes often match the hues of the local sunsets--- reds and golds, yellows and pinks. If there were such a thing in our house as "too pretty to eat," this would be it. Thankfully, there's not. If I'm not exactly cooking, I have done some impromptu matchmaking: baby tomatoes with smoked mozzarella, red onions, fennel, and balsamic vinegar. A giant yellow tomato with a local sheep's milk cheese and green basil. Last night I got a little fancy and layered slices of beefsteak tomato with pale green artichoke puree and slivers of Parmesan. I constructed the whole thing to look like the Leaning Tower of Pisa. I love to think of the utterly pretentious name this would be given in a trendy Parisian bistro: Millefeuille de tomate provençale, tapenade d'artichaut et coppa de parmesan d'Italie (AOC) sur son lit de salade, sauce aigre douce aux abricots. And of course, since this is a snooty Parisian bistro and half their clientele are Russian businessmen, the English translation would be printed just below: Tomato napoleon of artichoke tapenade and aged Parmigiano-Reggiano cheese on a bed of mixed greens with sweet-and-sour apricot vinaigrette. The sauce abricot was a happy accident. While making the dressing for the green salad, I mistook a bottle of peach/apricot syrup for the olive oil. Since I didn't realize my mistake until it was at the bottom of the bowl, I decided to try my luck. Mixed with Dijon mustard and some olive oil, it was very nice--- much sweeter than a French vinaigrette, more like an American-style honey Dijon. I decided to add it to my pretentious Parisian bistro dish because, believe it or not, Parisian bistros love imitating American food. Anyone who has been in Paris in the past five years will note the rise of le Tchizzberger. (That's bistro for "cheeseburger.") I'm moderate in my use of social media, but I can't stop taking pictures of the tomatoes. Close up, I've taken to snapping endless photos of the voluptuously rounded globes. I rejoice in the mingling of olive oil and purply-red flesh. Basil leaves rest like the strategically placed tassels of high-end strippers. Crystals of sea salt catch the afternoon sun like rhinestones under the glaring lights of the Folies Bergère. I may have invented a whole new type of food photography: tomato porn.

All Sam Peckinpah ever did in his movies was show that getting hit on the chin doesn't sound like [makes a small popping noise]. When one grown man hits another grown man in the face, it splatters like an overripe tomato. And it's not fun getting killed. It's bloody and gory and altogether unpleasant. That's all Sam Peckinpah ever did.

The Secrets To A Healthy And Nutritional Diet Do you eat fast food often? Do you tend to snack on unhealthy packaged foods and lack a proper amount of fruits and vegetables? These things can lead to obesity, depression, and other serious disorders common in today's society! Read on to find out how you can change your nutrition to facilitate a better life! One tip when thinking about nutrition is nutrient density. How rich in nutrients is the food you're eating - not by weight, but by calorie? You would be surprised to learn, for example, that when measured by CALORIES, a vegetable like broccoli is surprisingly high in protein - comparable, calorie for calorie, to the amount of protein found in red meats. But of course you can eat far more broccoli for the same amount of calories, which also provides fiber, vitamin C, and folic acid. Make sure your kids are not learning their health facts about food from food ads on television or otherwise. Make sure that they get what they need with a healthy diet rich in produce and lean meats and dairies and provide them with the correct information if they ask you. One thing a lot of people think is that nutrition is all about food. You also want to take into account how your body uses the food you eat. You want to make sure you regularly exercise as well as to eat the right kinds of food, your body will thank you for this. When considering nutrition for a child, it is important to make it a positive and entertaining experience. This is important because your child needs nutrients, and they also need a reason why they should eat healthy food. Some ideas would be to cut a sandwich into fun shapes, or use unique colored vegetables. You will want to consider pesticides and their effect on your food. They are generally portrayed as detrimental. But if you talk with farmers, you may come to a more nuanced view. For instance, you may hear that some fungicides are necessary; that a healthy crop cannot be produced without them, and that none of the chemical is retained on the produce you buy. Try to include more tomatoes in your meals. The biggest benefit from tomatoes is their high concentration of lycopene. Lycopene is a powerful antioxidant that plays a role in the prevention of cancer cell formation. Research has shown that tomatoes also have potential benefits in the prevention of heart disease and lowering high cholesterol. A good piece of advice is to eat a little before you attend a Thanksgiving dinner. If you go to a Thanksgiving dinner on an empty stomach, you're more likely to overindulge. Choose to eat some fresh fruit before you arrive for the dinner, and you will be less apt to eat far more than you should. Hopefully now you can see how easy it is to improve your nutrition and reap the health benefits it provides. If you don't want to suffer from depression and obesity, stop eating the fast food now and apply the advice by dropping by there rosholistic.com you've just read in this article to improve your diet and improve your life.