“
I do not like green eggs and ham. I do not like them, Sam-I-Am.
”
”
Dr. Seuss (Green Eggs and Ham)
“
Try them, try them, and you may! Try them and you may, I say.
”
”
Dr. Seuss (Green Eggs and Ham)
“
This was not a fairy-tale castle and there was no such thing as a fairy-tale ending, but sometimes you could threaten to kick the handsome prince in the ham-and-eggs.
”
”
Terry Pratchett (Monstrous Regiment (Discworld, #31; Industrial Revolution, #3))
“
I am your sire. I am to guide you through your first days as a vampire. Your first feeding is a rite of passage, a sacrament. It will not be wasted on some hormone-driven frenzy. This is why I wanted you to feed from me.”
“I will not drink it in a house, I will not drink it with a mouse. I will not drink it here or there, I will not drink it anywhere,” I wheezed, hoping I was able to communicate adequate sarcasm through the crippling belly cramps.
“Did you just quote Green Eggs and Ham?
”
”
Molly Harper (Nice Girls Don't Have Fangs (Jane Jameson, #1))
“
If you look upon ham and eggs and lust, you have already committed breakfast in your heart.
”
”
C.S. Lewis
“
He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast with it in his heart
”
”
C.S. Lewis
“
I will not eat them in a house, i will not eat them with a mouse,i will not eat them in a box i will not eat them with a fox, i will not eat them here of there i will not eat them anywhere, I do not like green eggs and ham i do not like them sam i am
”
”
Dr. Seuss (Green Eggs and Ham)
“
Say!
In the dark?
Here in the dark!
Would you, could you, in the dark?
”
”
Dr. Seuss (Green Eggs and Ham)
“
This was like no library I had ever seen because, well, there were no books. Actually, I take that back. There was one book, but it was the lobby of the building, encased in a heavy glass box like a museum exhibit. I figured this was a book that was here to remind people of the past and the way things used to be. As I walked over to it, I wondered what would be one book chosen to take this place of honor. Was it a dictionary? A Bible? Maybe the complete works of Shakespeare or some famous poet.
"Green Eggs and Ham?" Gunny said with surprise. "What kind of doctor writes about green eggs and ham?"
"Dr. Seuss," I answered with a big smile on my face. "It's my favorite book of all time."
Patrick joined us and said, "We took a vote. It was pretty much everybody's favorite. Landslide victory. I'm partial to Horton Hears A Who, but this is okay too."
The people of Third Earth still had a sense of humor.
”
”
D.J. MacHale (The Never War (Pendragon, #3))
“
Green eggs and ham...
”
”
Dr. Seuss
“
Love and guilt are like ham and eggs. So many people enjoy them together, but there’s no rule saying you must have one with the other. They don’t even come from the same animal.
”
”
Rachel Hartman (Tess of the Road (Tess of the Road, #1))
“
The difference between involvement and commitment is like ham and eggs. The chicken is involved; the pig is committed.
”
”
Kresley Cole (The Dark Calling (The Arcana Chronicles, #5))
“
The difference between involvement and commitment is like ham and eggs. The chicken is involved; the pig is committed.
”
”
Martina Navratilova
“
Figs are delicious with soft cheese and ham,
Toast is quite scrumptious with butter and jam,
Eggs are improved by parsley and salt,
But milkshakes are best with strawberries and malt.
”
”
Angelica Banks (Finding Serendipity (Tuesday McGillycuddy, #1))
“
Let’s face it - English is a crazy language. There is no egg in eggplant nor ham in hamburger; neither apple nor pine in pineapple. English muffins weren’t invented in England or French fries in France. Sweetmeats are candies while sweetbreads, which aren’t sweet, are meat. We take English for granted. But if we explore its paradoxes, we find that quicksand can work slowly, boxing rings are square and a guinea pig is neither from Guinea nor is it a pig.
And why is it that writers write but fingers don’t fing, grocers don’t groce and hammers don’t ham? If the plural of tooth is teeth, why isn’t the plural of booth beeth? One goose, 2 geese. So one moose, 2 meese? One index, 2 indices? Doesn’t it seem crazy that you can make amends but not one amend? If you have a bunch of odds and ends and get rid of all but one of them, what do you call it?
If teachers taught, why didn’t preachers praught? If a vegetarian eats vegetables, what does a humanitarian eat? In what language do people recite at a play and play at a recital? Ship by truck and send cargo by ship? Have noses that run and feet that smell? How can a slim chance and a fat chance be the same, while a wise man and a wise guy are opposites?
You have to marvel at the unique lunacy of a language in which your house can burn up as it burns down, in which you fill in a form by filling it out and in which an alarm goes off by going on. English was invented by people, not computers, and it reflects the creativity of the human race (which, of course, isn’t a race at all). That is why, when the stars are out, they are visible, but when the lights are out, they are invisible.
And finally, why doesn't "buick" rhyme with "quick"?
”
”
Richard Lederer
“
I wonder the food didn't turn to ashes in our mouths! Eggs! Muffins! Sardines! All wrung from the bleeding lips of the starving poor!"
"Oh, I say! What a beastly idea!"...
Jeeves came in to clear away, and found me sitting among the ruins. It was all very well for Comrade Butt to knock the food, but he had pretty well finished the ham; and if you had shoved the remainder of the jam into the bleeding lips of the starving poor it would hardly have made them sticky.
”
”
P.G. Wodehouse (The Inimitable Jeeves (Jeeves, #2))
“
The Mexican people, once they have happened on a good food, he thought, flay the thing to distraction. Ham and eggs every morning now for two weeks. Since arriving in Guanajuato, bearing his typewriter, it had been the same thing each morning at nine. He stared at his plate, gently grieved.
("The Candy Skull")
”
”
Ray Bradbury
“
I think something must happen to you when you get into eight grade. Like the Doug Swieteck's Brother Gene switches on and you become a jerk.
Which may have been Hamlet, Prince of Denmark's problem, who, besides having a name that makes him sound like a breakfast special at Sunnyside Morning Restaurant--something between a ham slice and a three-egg omelet--didn't have the smarts to figure out that when someone takes the trouble to come back from beyond the grave to tell you that he's been murdered, it's probably behooveful to pay attention--which is the adjectival form.
”
”
Gary D. Schmidt (The Wednesday Wars: A Newbery Honor Award Winner)
“
My children are monsters, Kiro thought. And I am responsible. Perhaps if I had read them the haikus of Basho when they were little instead of that American manifesto of high-pressure sales, Green Eggs and Ham...
”
”
Christopher Moore (Coyote Blue)
“
Love grew commendably dependable - love was eggs, love was ham, love was the morning paper.
”
”
Graham Moore (The Sherlockian)
“
The more that you read the more you will know the more you know the more places you'll go
”
”
Dr. Seuss (Classroom Library Books: Little Bear; Green Eggs & Ham; the Cat in the Hat; Curious George Takes a Job; Biscuit; Clifford the Big Red Dog; the Berenstain Bears (Includes Guided Reading Set: Frog and Toad all year))
“
By the 1920s if you wanted to work behind a lunch counter you needed to know that 'Noah's boy' was a slice of ham (since Ham was one of Noah’s sons) and that 'burn one' or 'grease spot' designated a hamburger. 'He'll take a chance' or 'clean the kitchen' meant an order of hash, 'Adam and Eve on a raft' was two poached eggs on toast, 'cats' eyes' was tapioca pudding, 'bird seed' was cereal, 'whistleberries' were baked beans, and 'dough well done with cow to cover' was the somewhat labored way of calling for an order of toast and butter. Food that had been waiting too long was said to be 'growing a beard'. Many of these shorthand terms have since entered the mainstream, notably BLT for a bacon, lettuce, and tomato sandwich, 'over easy' and 'sunny side up' in respect of eggs, and 'hold' as in 'hold the mayo'.
”
”
Bill Bryson (Made in America: An Informal History of the English Language in the United States)
“
Nothing helps scenery like ham and eggs. Ham and eggs, and after these a pipe - an old, rank, delicious pipe - ham and eggs and scenery, a "down grade," a flying coach, a fragrant pipe and and a contented heart - these make happiness. It is what all the ages have struggled for.
”
”
Mark Twain (Roughing It)
“
Love grew docile with age, like a faithful hound. It became precious and prized, locked away from the world like a jewelry box. Love grew commendable dependable-love was eggs, love was ham, love was the morning paper.
”
”
Graham Moore (The Sherlockian)
“
The right constraints can lead to your very best work. My favorite example? Dr. Seuss wrote The Cat in the Hat with only 236 different words, so his editor bet him he couldn’t write a book with only 50 different words. Dr. Seuss came back and won the bet with Green Eggs and Ham, one of the bestselling children’s books of all time.
”
”
Austin Kleon (Steal Like an Artist: 10 Things Nobody Told You About Being Creative)
“
Good manners apart, though, the appearance of those monumental dishes of macaroni was worthy of the quivers of admiration they evoked. The burnished gold of the crusts, the fragrance of sugar and cinnamon they exuded, were but preludes to the delights released from the interior when the knife broke the crust; first came a mist laden with aromas, then chicken livers, hard-boiled eggs, sliced ham, chicken, and truffles in masses of piping hot, glistening macaroni, to which the meat juice gave an exquisite hue of suède.
”
”
Giuseppe Tomasi di Lampedusa (The Leopard)
“
and from the rafters overhead hung hams, bundles of dried herbs, nets of onions, and baskets of eggs. It seemed a place where
”
”
Kenneth Grahame (The Wind in the Willows)
“
It’s a twisted version of Green Eggs and Ham: I could panic in a train! I could panic on a plane! I could panic on the stairs—I could panic anywhere!
”
”
Deb Caletti (Nature of Jade)
“
Tea had been set out on the table, ready for our arrival. It was simple but delicious: muffins, ham, boiled eggs, and toast and butter, with Christmas cake for dessert.
”
”
Robin Stevens (Mistletoe and Murder (Murder Most Unladylike, #5))
“
We have had for breakfast, toasts, cakes, a yorkshire pie, a piece of beef about the size and much the shape of my portmanteau, tea, coffee, ham and eggs...
”
”
Charles Dickens
“
He that but looketh on a plate of ham and eggs to lust after it, hath already committed breakfast with it in his heart
”
”
C.S. Lewis (Letters to an American Lady)
“
The Cat in the Hat was so successful for Random House that Bennett Cerf decided to raise the stakes. He bet Dr. Seuss fifty dollars that Seuss couldn’t pull off the feat again using only fifty words. This time the list contained “ham,” “am,” and “Sam.” And this time it took Dr. Seuss just five months to write Green Eggs and Ham.
”
”
Dan Roam (Blah Blah Blah: What To Do When Words Don't Work)
“
being a great despiser of tea and such slops, and a patron of malt liquors, bacon and eggs, ham, hung beef, and other strong meats, which agreed well enough with his digestive organs, and therefore were maintained by him to be good and wholesome for everybody, and confidently recommended to the most delicate convalescents or dyspeptics, who, if they failed to derive the promised benefit from his prescriptions, were told it was because they had not persevered, and if they complained of inconvenient results therefrom, were assured it was all fancy.
”
”
Anne Brontë (The Tenant of Wildfell Hall)
“
Terence's idea of roughing it consisted of pork pie, veal pie, cold roast beef, a ham, pickles, pickled eggs, pickled beets, cheese, bread and butter, ginger beer and a bottle of port. It was possibly the best meal I had ever had in my life.
”
”
Connie Willis (To Say Nothing of the Dog (Oxford Time Travel, #2))
“
By the way, I may have misled you by using the word 'tea'. None of your wafer slices of bread-and-butter. We're good trencher-men, we of the Revolution. What we shall require will be something on the order of scrambled eggs, muffins, jam, ham, cake and sardines. Expect us at five sharp."
"But, I say, I'm not quite sure - "
"Yes, you are. Silly ass, don't you see that this is going to do you a bit of good when the Revolution breaks loose? When you see old Rowbotham sprinting up Piccadilly with a dripping knife in each hand, you'll be jolly thankful to be able to remind him that he once ate your tea and shrimps.
”
”
P.G. Wodehouse (The Inimitable Jeeves (Jeeves, #2))
“
What did Saturday's used to taste like? Like eggs and fried ham and the bitter smell of hair in heavy rollers. Like long quiet hours and making up after a fight. Like ointment and bruising. Like waiting, especially, for something - anything - to happen.
”
”
Lauren Oliver
“
OKROSHKA—COLD CUCUMBER SOUP Process peeled and seeded cucumbers, green onions, chopped hard boiled eggs, fresh dill, sour cream, and water to make a soup of granular consistency. Optionally add cubes of cooked ham. Season, chill, and serve garnished with dill or mint.
”
”
Jason Matthews (Palace of Treason (Red Sparrow Trilogy #2))
“
Helen of Troy Does Counter Dancing
The world is full of women
who'd tell me I should be ashamed of myself
if they had the chance. Quit dancing.
Get some self-respect
and a day job.
Right. And minimum wage,
and varicose veins, just standing
in one place for eight hours
behind a glass counter
bundled up to the neck, instead of
naked as a meat sandwich.
Selling gloves, or something.
Instead of what I do sell.
You have to have talent
to peddle a thing so nebulous
and without material form.
Exploited, they'd say. Yes, any way
you cut it, but I've a choice
of how, and I'll take the money.
I do give value.
Like preachers, I sell vision,
like perfume ads, desire
or its facsimile. Like jokes
or war, it's all in the timing.
I sell men back their worst suspicions:
that everything's for sale,
and piecemeal. They gaze at me and see
a chain-saw murder just before it happens,
when thigh, ass, inkblot, crevice, tit, and nipple
are still connected.
Such hatred leaps in them,
my beery worshipers! That, or a bleary
hopeless love. Seeing the rows of heads
and upturned eyes, imploring
but ready to snap at my ankles,
I understand floods and earthquakes, and the urge
to step on ants. I keep the beat,
and dance for them because
they can't. The music smells like foxes,
crisp as heated metal
searing the nostrils
or humid as August, hazy and languorous
as a looted city the day after,
when all the rape's been done
already, and the killing,
and the survivors wander around
looking for garbage
to eat, and there's only a bleak exhaustion.
Speaking of which, it's the smiling
tires me out the most.
This, and the pretense
that I can't hear them.
And I can't, because I'm after all
a foreigner to them.
The speech here is all warty gutturals,
obvious as a slam of ham,
but I come from the province of the gods
where meaning are lilting and oblique.
I don't let on to everyone,
but lean close, and I'll whisper:
My mothers was raped by a holy swan.
You believe that? You can take me out to dinner.
That's what we tell all the husbands.
There sure are a lot of dangerous birds around.
Not that anyone here
but you would understand.
The rest of them would like to watch me
and feel nothing. Reduce me to components
as in a clock factory or abattoir.
Crush out the mystery.
Wall me up alive
in my own body.
They'd like to see through me,
but nothing is more opaque
than absolute transparency.
Look - my feet don't hit the marble!
Like breath or a balloon, I'm rising,
I hover six inches in the air
in my blazing swan-egg of light.
You think I'm not a goddess?
Try me.
This is a torch song.
Touch me and you'll burn.
”
”
Margaret Atwood (Morning In The Burned House: Poems)
“
there is excellent provision made of dainty new bread, crusty twists, cool fresh butter, thin slices of ham, tongue, and German sausage, and delicate little rows of anchovies nestling in parsley, not to mention new-laid eggs, to be brought up warm in a napkin, and hot buttered toast. For
”
”
Charles Dickens (Bleak House)
“
In the morning they rose in a house pungent with breakfast cookery, and they sat at a smoking table loaded with brains and eggs, ham, hot biscuit, fried apples seething in their gummed syrups, honey, golden butter, fried steak, scalding coffee. Or there were stacked batter-cakes, rum-colored molasses, fragrant brown sausages, a bowl of wet cherries, plums, fat juicy bacon, jam. At the mid-day meal, they ate heavily: a huge hot roast of beef, fat buttered lima- beans, tender corn smoking on the cob, thick red slabs of sliced tomatoes, rough savory spinach, hot yellow corn-bread, flaky biscuits, a deep-dish peach and apple cobbler spiced with cinnamon, tender cabbage, deep glass dishes piled with preserved fruits-- cherries, pears, peaches. At night they might eat fried steak, hot squares of grits fried in egg and butter, pork-chops, fish, young fried chicken.
”
”
Thomas Wolfe (Look Homeward, Angel)
“
It seemed sad that it would fade or that things had to end. When he was a child, that had depressed him. When his mother read him stories, he’d bawl at the end even if the little duck found its way back to its mother or the bears and the girl became friends or green eggs and ham were eaten. It didn’t matter if the story had a happy ending or if things turned out okay and all the scary things were put away. He hated that vertiginous feeling of things ending. That sense of the world dropping off under his feet.
”
”
Brandon Taylor (Filthy Animals)
“
Pancakes with a slice of ham on top and three eggs on the slice of ham.
”
”
Jim Harrison (Wolf)
“
It was astonishing that Mark, who was a millionaire at least, and probably a good deal more, should live in such a dingy apartment – it had for its chief decoration the hoofs of several deceased race-winners, mounted as inkstands, as pen-racks, as paper-weights – and afford himself only such a lugubrious breakfast of fat slabs of ham over which bled pallid eggs.…
”
”
Ford Madox Ford (Parade's End (Vintage Classics))
“
When she passed on the ham the explanation was she was a vegetarian. Kat had asked why she was eating eggs, then, if she didn't eat meat. Smiling, she replied, "I don't kill animals for food, but I am pro-choice.
”
”
James R. Tuck (Blood and Bullets (Deacon Chalk: Occult Bounty Hunter #1))
“
didn’t bother them that the corpses would arrive at their doors, to quote Ruth Richardson, “compressed into boxes, packed in sawdust,…trussed up in sacks, roped up like hams…” So similar in their treatment were the dead to ordinary items of commerce that every now and then boxes would be mixed up in transit. James Moores Ball, author of The Sack-’Em-Up Men, tells the tale of the flummoxed anatomist who opened a crate delivered to his lab expecting a cadaver but found instead “a very fine ham, a large cheese, a basket of eggs, and a huge ball of yarn.” One can only imagine the surprise and very special disappointment of the party expecting very fine ham, cheese, eggs, or a huge ball of yarn, who found instead a well-packed but quite dead Englishman.
”
”
Mary Roach (Stiff: The Curious Lives of Human Cadavers)
“
The sideboard would be laden with broiled chops, eggs, rashers of bacon and ham, potatoes hashed with herbs and fried in butter, bread puddings each in its own puddle of sauce, a platter of crisp radishes and pickles on ice, dishes of stewed fruit from the orchard topped with fresh cream-
”
”
Lisa Kleypas (Devil's Daughter (The Ravenels, #5))
“
Calling a book "Young Adult" is just a fancy way of saying the book is censored. People used to say they like to read books about romance, true crime, comedy, horror or science fiction. But these days people simply say they like to read "Young Adult" books. As if that were a topic. But that's the thing: Young Adult is not a topic, it's a level of censorship. Saying "I like Young Adult books" is just another way of saying "I like books that have been dumbed down for children. I like books with no big words and no difficult abstract concepts. Nothing that will strain my brain." People like to brag that they used to start reading at an early age, as if that were a badge of honor, a sign of intelligence. Nobody brags about when they started to watch TV. But books are being dumbed down so much these days, it's really not a sign of great intelligence when you're a grown up and you struggle your way through Green Eggs and Ham.
”
”
Oliver Markus
“
Dougal eyed the breakfast repast. In addition to burnt toast, there was poorly trimmed ham, eggs that looked rubbery enough to bounce off the floor, pathetically dry scones, and small, smoking pieces of something he suspected had once been kippers.
Sophia noted Dougal's disgusted expression, and her heart lifted.
He looked amazingly handsome this morning, dressed in a pale blue riding coat and white shirt, his dark blond hair curling over his collar, his green eyes glinting as he began to fill his plate. Two scones, a scoop of eggs, and a large piece of blackened ham all went onto his plate.
Sophia had eaten earlier in the kitchen with Mary, who had served warm muffins with cream and marmalade, some lovely bacon, and crusty toast, complemented by a pot of hot tea.
Sophia hid a smile as Dougal attempted to cut his ham. Too tough for his blade, it tore into uneven pieces under his knife. He lifted a piece and regarded it on the tines of his fork.
”
”
Karen Hawkins (To Catch a Highlander (MacLean Curse, #3))
“
Green Eggs and Ham. The book was not actually written to encourage fussy eaters to eat, but to make Seuss’s editor Bennett Cerf eat his words. (Cerf had bet Seuss he couldn’t write a book using fifty words or less.) Green Eggs and Ham hit it on the nail, and Geisel won fifty dollars, or would have, but Cerf never paid.
”
”
Jennifer Traig (Act Natural: A Cultural History of Misadventures in Parenting)
“
Torture Cuisine by Stewart Stafford
Kitchen death growls,
Whipping that cream,
Beating those eggs,
Burning all the toast.
Knifing diced cheese,
Drawn, quartered ham,
Straining tomato sauce,
Crushed-down walnuts.
Peeling potatoes naked,
Then smashing them up,
You say purée, I say mash,
Turkey and chicken skewers.
© Stewart Stafford, 2022. All rights reserved.
”
”
Stewart Stafford
“
Clark liked to say that human beings, when they took risks, fell into one of two types, pigs or chickens. “The difference between these two kinds of people,” he’d say, “is the difference between the pig and the chicken in the ham-and-eggs breakfast. The chicken is interested, the pig is committed. If you are going to do anything worth doing, you need a lot of pigs.” The
”
”
Michael Lewis (The New New Thing: A Silicon Valley Story)
“
I did not mean to be a Christian. I have been very clear about that. My first words upon encountering the presence of Jesus for the first time 12 years ago, were, I swear to God, “I would rather die.” I really would have rather died at that point than to have my wonderful brilliant left-wing non-believer friends know that I had begun to love Jesus. I think they would have been less appalled if I had developed a close personal friendship with Strom Thurmond. At least there is some reason to believe that Strom Thurmond is a real person. You know, more or less.
But I never felt like I had much choice with Jesus; he was relentless. I didn’t experience him so much as the hound of heaven, as the old description has it, as the alley cat of heaven, who seemed to believe that if it just keeps showing up , mewling outside your door, you’d eventually open up and give him a bowl of milk. Of course, as soon as you do, you are fucked, and the next thing you know, he’s sleeping on your bed every night, and stepping on your chest at dawn to play a little push-push.
I resisted as long as I could, like Sam-I-Am in “Green Eggs and Ham” — I would not, could not in a boat! I could not would not with a goat! I do not want to follow Jesus, I just want expensive cheeses. Or something. Anyway, he wore me out. He won.
I was tired and vulnerable and he won. I let him in. This is what I said at the moment of my conversion: I said, “Fuck it. Come in. I quit.” He started sleeping on my bed that night. It was not so bad. It was even pretty nice. He loved me, he didn’t shed or need to have his claws trimmed, and he never needed a flea dip. I mean, what a savior, right? Then, when I was dozing, tiny kitten that I was, he picked me up like a mother cat, by the scruff of my neck, and deposited me in a little church across from the flea market in Marin’s black ghetto. That’s where I was when I came to. And then I came to believe.
”
”
Anne Lamott
“
Breakfast. We have a rotation of various meals for breakfast. This is an example of one weekly menu: • Monday: cold cereal with bananas • Tuesday: hot cereal with grapefruit • Wednesday: pancakes, waffles, or French toast (from the freezer) and ham • Thursday: eggs with toast • Friday: bagels with fruit • Saturday: pancakes (made from scratch) and sausages • Sunday: scrambled eggs with cheese, ham, and potatoes
”
”
Steve Economides (America's Cheapest Family Gets You Right on the Money: Your Guide to Living Better, Spending Less, and Cashing in on Your Dreams)
“
Iron is food for bacteria. They thrive on it. Humans have evolved a means of starving these bacteria. When a person gets an infection, the body produces a chemical (leukocyte endogenous mediator) that reduces blood levels of iron. At the same time, the infected person spontaneously reduces the consumption of iron-rich food such as ham and eggs, and the human body reduces the absorption of whatever iron is consumed (Nesse & Williams, 1994). These natural bodily reactions essentially starve the bacteria, paving the way to combat the infection for a quick recovery. Although this information has been available since the 1970s, apparently few physicians and pharmacists know about it (Kluger, 1991). They continue to recommend iron supplements, which interfere with our evolved means for combating the hostile force of infections.
”
”
David M. Buss (Evolutionary Psychology: The New Science of the Mind)
“
Each course was more delectable than the last. Phoebe would have thought nothing could have surpassed the efforts of the French cook at Heron's Point, but this was some of the most delicious fare she'd ever had. Her bread plate was frequently replenished with piping-hot milk rolls and doughy slivers of stottie cake, served with thick curls of salted butter. The footmen brought out perfectly broiled game hens, the skin crisp and delicately heat-blistered... fried veal cutlets puddled in cognac sauce... slices of vegetable terrine studded with tiny boiled quail eggs. Brilliantly colorful salads were topped with dried flakes of smoked ham or paper-thin slices of pungent black truffle. Roasted joints of beef and lamb were presented and carved beside the table, the tender meat sliced thinly and served with drippings thickened into gravy.
”
”
Lisa Kleypas (Devil's Daughter (The Ravenels, #5))
“
Pedro, the Guardia, asked him if he could inspect the inside of his van because hundreds of very expensive ham legs had been stolen recently and the robbery perpetrated by a gang of men dressed as priests ‒ how do you say, monks. Danny felt the beads of sweat trickle down his back as he slid open the door. Along the side was a clothes rack with different costumes hung on hangers. He couldn't actually remember when he'd last cleaned the van out, hadn't the front to admit to such slovenliness. Pedro the cop lifted off a cassock.
"I use that for my work."
Pedro put his hand on the van and poked his nose in, sniffed and backed his face away and looked at his hand covered in sticky egg yolk and shell.
"It's for the wash," continued Danny, fighting a smirk.
Pedro pointed at his eyes with his fingers and then at Danny's to indicate, I'm watching you.
Danny reluctantly handed the cash over to the cop. They ambled off as he watched his money scrunch into his pocket.
Danny slumped at the bar, deflated.
”
”
Mark Shearman (Zorro's Last Stand)
“
What can I get you, Mrs. Chavender? Eggs? Fish? Ham?'
It was a moment big with fate. On this woman's answer hung the destinies not only of all those present, but in addition of J.B. Duff, managing director of the firm of Duff and Trotter, London's leading provision merchants; of Joss Weatherby, the artist; of Chibnall, Mrs. Steptoe's butler; and of Vera Pym, barmaid at the Rose and Crown in the neighboring town of Loose Chippings, Chibnall's fiancee.
If she had said 'Eggs,' nothing would have happened. Had she replied 'Fish,' the foundations of this little world would have remained unrocked.
'Ham' said Mrs. Chavender.
”
”
P.G. Wodehouse (Quick Service (Everyman Wodehouse))
“
I ordered breakfast. I watched someone at the next table working away at his plate of ham with eggs. I had long since come to the conclusion that man's treatment of God's creatures makes mockery of all his ideals and of the whole alleged humanism. In order for this overstuffed individual to enjoy his ham, a living creature had to be raised, dragged to its death, stabbed, tortured, scalded in hot water. The man didn't give a second's thought to the fact the pig was made of the same stuff as he and that it had to pay with suffering and death so that he could taste its flesh. I've thought more than once that when it comes to animals, every man is a Nazi.
”
”
Isaac Bashevis Singer (The Penitent)
“
The more I experimented, the more I wanted to discover flavor, texture, scent. Gently toasting spices. Mixing herbs.
My immediate instincts were toward anything like comfort food, the hallmarks of which were a moderate warmth and a sloppy, squelching quality: soups, stews, casseroles, tagines, goulashes. I glazed cauliflower with honey and mustard, roasted it alongside garlic and onions to a sweet gold crisp, then whizzed it up in a blender. I graduated to more complicated soups: Cuban black bean required slow cooking with a full leg of ham, the meat falling almost erotically away from the bone, swirled up in a thick, savory goo. Italian wedding soup was a favorite, because it looked so fundamentally wrong- the egg stringy and half cooked, swimming alongside thoughtlessly tossed-in stale bread and not-quite-melted strips of Parmesan. But it was delicious, the peculiar consistency and salty heartiness of it. Casseroles were an exercise in patience. I'd season with sprigs of herbs and leave them ticking over, checking up every half hour or so, thrilled by the steamy waves of roasting tomatoes and stewed celery when I opened up the oven. Seafood excited me, but I felt I had too much to learn. The proximity of Polish stores resulted in a weeklong obsession with bigos- a hunter's stew made with cabbage and meat and garnished with anything from caraway seeds to juniper berries.
”
”
Lara Williams (Supper Club)
“
All my hard work had come to fruition that day: the new fireplace housed a might Yule log that warmed the room, casting reflections across the crystal and silver. I admired the forest green of the brocaded furniture, and the holly gathered in red ribbons hung about the walls. I decided that whatever temper Michael might be in, I would not let him spoil our first Christmas.
The new damask cloth was spread with a fine repast: Peg's own Yule cakes looked even daintier than those I had already sampled. A great wheel of cheese had pride of place, beside magnificent pies of game and fruit. On a great round platter was a salamagundy salad as fresh as a bouquet of flowers; concentric rings of every delight: eggs, chicken, ham, beetroot, anchovies, and orange.
”
”
Martine Bailey (A Taste for Nightshade)
“
So when I get home, I go shopping. I fill the cart with steak, fish, broccoli, avocados, canned squid, tuna, tomato juice, romaine lettuce, sour cream, and cashews—tubs of cashews, because they’ll be my go-to temptation snuffer. Also on the “yes” list: eggs, cheese, whole cream, dry white wine, Scotch, and salsa. But no fruit, breads, rice, potatoes, pasta, or honey. No beans, which means no tofu or soy of any stripe. No chips, no beer, no milk or yogurt. No deli ham or roast beef, either, since they’re often cured in sugar. Turkey was fine if you cooked it yourself, but even then you have to be careful. I thought I’d hit the perfect multi-meal solution when I came across a stack of small Butterballs in the frozen food section, and only as an afterthought did I check the label and discover they were sugar-injected.
”
”
Christopher McDougall (Natural Born Heroes: Mastering the Lost Secrets of Strength and Endurance)
“
Our neighborhood ramen place was called Aoba. That's a joke. There were actually more than fifty ramen places with in walking distance of our apartment. But this one was our favorite.
Aoba makes a wonderful and unusual ramen with a mixture of pork and fish broth. The noodles are firm and chewy, and the pork tender and almost smoky, like ham. I also liked how they gave us a small bowl for sharing with Iris without our even asking.
What I really appreciated about this place, however, were two aspects of ramen that I haven't mentioned yet: the eggs and the dipping noodles. After these two, I will stop, but there's so much more to ramen. Would someone please write an English-language book about ramen? Real ramen, not how to cook with Top Ramen noodles? Thanks. (I did find a Japanese-language book called State-of-the-Art Technology of Pork Bone Ramen on Amazon. Wish-listed!)
One of the most popular ramen toppings is a soft-boiled egg. Long before sous vide cookery, ramen cooks were slow-cooking eggs to a precise doneness. Eggs for ramen (ajitsuke tamago) are generally marinated in a soy sauce mixture after cooking so the whites turn a little brown and the eggs turn a little sweet and salty. I like it best when an egg is plunked whole into the broth so I can bisect it with my chopsticks and reveal the intensely orange, barely runny yolk. A cool egg moistened with rich broth is alchemy. Forget the noodles; I want a ramen egg with a little broth for breakfast.
Finding hot and cold in the same mouthful is another hallmark of Japanese summer food, and many ramen restaurants, including Aoba, feature it in the form of tsukemen, dipping noodles. Tsukemen is deconstructed ramen, a bowl of cold cooked noodles and a smaller bowl of hot, ultra-rich broth and toppings. The goal is to lift a tangle of noodles with your chopsticks and dip them in the bowl of broth on the way to your mouth. This is a crazy way to eat noodles and, unless you've been inculcated with the principles of noodle-slurping physics from birth, a great way to ruin your clothes.
”
”
Matthew Amster-Burton (Pretty Good Number One: An American Family Eats Tokyo)
“
Kendra rubbed her eyes. She had slept in her clothes. “Come in, then.” The door opened and Cody entered with a tray. “Scrambled eggs, sausage, bacon, toast, yogurt, and juice,” he announced, setting the tray on the desk. “You barge down the stairs, infuriate Torina, and end up with a first-rate breakfast. Maybe I should start acting a little less compliant!” “Don’t get too jealous. This may be my last meal.” Cody shrugged. “They’re expecting visitors. They told me to deliver this. I’m supposed to suggest that you be on your best behavior. So I’ve suggested it.” “You want some bacon or something?” He hesitated. “I couldn’t take your food.” “Have a strip. And some sausage, too. How am I supposed to eat all that?” “Personally, I’d use the toast to make a breakfast sandwich. If you’re willing to part with a strip and a link, I’ll call it my tip.” Cody placed some bacon and sausage on a napkin and exited the room. She heard the lock reengage. Kendra sat at the desk. Molten cheese glued chunks of ham to the fluffy eggs. The sausages glistened with grease but tasted good, and the bacon had a pleasant crunch. As she was sipping some juice, the door unlocked and Torina entered, wearing a flirtatious sundress and sandals. “He’s here,” she announced, girlishly flustered. “Did
”
”
Brandon Mull (Secrets of the Dragon Sanctuary (Fablehaven, #4))
“
I was settin’ at this restaurant
When the waiter came up and said,
“What do you want?”
I looked at the menu—it looked so nice
Till he said, “Let me give you a little advice.”
He said,
“Spaghetti and potatoes got too much starch,
Pork chops and sausage are bad for your heart.
There's hormones in chicken and beef and veal,
Bowl of ravioli is a dead man’s meal.
Bread's got preservatives, there's nitrites in ham,
Artificial coloring in jellies and jam.
Stay away from doughnuts, run away from pie,
Pepperoni pizza is a sure way to die.
Sugar’s gonna rot your teeth and
make you put on weight,
Artificial sweetener’s got cyclamates.
Eggs are high cholesterol, too much fat in cheese,
Coffee ruins your kidneys and so do teas.
Fish got too much mercury, red meat is poison,
Salt's gonna send your blood pressure risin’.
Hot dogs and bologna got deadly red dyes,
Vegetables and fruits are sprayed with pesticides.”
So I said,
“What can I eat that's gonna make me last?”
He said, “A small drink of water in a sterilized glass.”
And then he stopped and he thought for a minute,
And said,
“Never mind the water—there’s carcinogens in it.”
So I got up from the table and walked out in the street,
Realizin’ there was absolutely nothing I could eat.
So I haven't eaten for a month and I don't feel too fine,
But I know that I'll be healthy for a long, long time.
”
”
Shel Silverstein
“
It was George the Mailman’s last day on the job after 35 years of carrying the mail through all kinds of weather to the same neighborhood. When he arrived at the first house on his route, he was greeted by the whole family who congratulated him and sent him on his way with a tidy gift envelope. At the second house, they presented him with a box of fine cigars. The folks at the third house handed him a selection of terrific fishing lures. At the fourth house, he was met at the door by a strikingly beautiful blonde woman in a revealing negligee. She took him by the hand, gently led him through the door, which she closed behind him, and took him up the stairs to the bedroom where she blew his mind with the most passionate love he had ever experienced. When he had enough, they went downstairs and she fixed him a giant breakfast: eggs, potatoes, ham, sausage, blueberry waffles, and fresh-squeezed orange juice. When he was truly satisfied, she poured him a cup of steaming coffee. As she was pouring, he noticed a dollar bill sticking out from under the cup’s bottom edge. "All this was just too wonderful for words," he said, "But what’s the dollar for?" "Well," she said, "Last night, I told my husband that today would be your last day, and that we should do something special for you. I asked him what to give you. He said, “Screw him. Give him a dollar.” The breakfast was my idea.
”
”
Adam Smith (Funny Jokes: Ultimate LoL Edition (Jokes, Dirty Jokes, Funny Anecdotes, Best jokes, Jokes for Adults) (Comedy Central Book 1))
“
Eastern Shore Breakfast Pudding Eggs, cheddar, ham or sausage, and bread baked together in the rich tradition of English savory puddings. This rib-sticking main course is equally delicious in a vegetarian rendition. 4 thick slices white bread, torn into quarters ¾ pound cooked ham, thinly sliced and chopped (or 1 pound sausage meat, cooked and drained) 1 cup sharp cheddar cheese, grated ½ medium onion, minced 1 sweet red pepper, diced 1 tablespoon olive oil 6 eggs 2 cups milk ¼ teaspoon salt Black and red pepper to taste Pinch of nutmeg Parsley to garnish Heat the oven to 350 degrees. Butter a deep 8 x 8 inch baking dish. Lay bread in the dish, covering the bottom, and top with the ham or sausage and cheese. In a small pan, sauté the onion and red pepper in oil until fragrant and softened, about 5 minutes, and layer on top of the cheese. Whisk together the eggs and milk, salt, peppers, and nutmeg. Pour the mixture over the bread, meat, vegetables, and cheese. Bake for about one hour, until the pudding is puffed, firm, and golden brown. Tent with foil if necessary to prevent too much browning. Cut into four squares, garnish with parsley, and serve along with Old Bay potatoes (below), steamed asparagus, and broiled tomatoes. You shouldn’t see a hungry guest again until dinnertime. Note: For vegetarians, substitute for the meat a cup each of lightly steamed broccoli cut into small florets and thinly sliced, sautéed zucchini—both well drained. Serves 4.
”
”
Carol Eron Rizzoli (The House at Royal Oak: Starting Over & Rebuilding a Life One Room at a Time)
“
HE DO THE POLICE IN DIFFERENT VOICES: Part I
THE BURIAL OF THE DEAD
First we had a couple of feelers down at Tom's place,
There was old Tom, boiled to the eyes, blind,
(Don't you remember that time after a dance,
Top hats and all, we and Silk Hat Harry,
And old Tom took us behind, brought out a bottle of fizz,
With old Jane, Tom's wife; and we got Joe to sing
'I'm proud of all the Irish blood that's in me,
'There's not a man can say a word agin me').
Then we had dinner in good form, and a couple of Bengal lights.
When we got into the show, up in Row A,
I tried to put my foot in the drum, and didn't the girl squeal,
She never did take to me, a nice guy - but rough;
The next thing we were out in the street, Oh it was cold!
When will you be good? Blew in to the Opera Exchange,
Sopped up some gin, sat in to the cork game,
Mr. Fay was there, singing 'The Maid of the Mill';
Then we thought we'd breeze along and take a walk.
Then we lost Steve.
('I turned up an hour later down at Myrtle's place.
What d'y' mean, she says, at two o'clock in the morning,
I'm not in business here for guys like you;
We've only had a raid last week, I've been warned twice.
Sergeant, I said, I've kept a decent house for twenty years, she says,
There's three gents from the Buckingham Club upstairs now,
I'm going to retire and live on a farm, she says,
There's no money in it now, what with the damage don,
And the reputation the place gets, on account off of a few bar-flies,
I've kept a clean house for twenty years, she says,
And the gents from the Buckingham Club know they're safe here;
You was well introduced, but this is the last of you.
Get me a woman, I said; you're too drunk, she said,
But she gave me a bed, and a bath, and ham and eggs,
And now you go get a shave, she said; I had a good laugh, couple of laughs (?)
Myrtle was always a good sport'). treated me white.
We'd just gone up the alley, a fly cop came along,
Looking for trouble; committing a nuisance, he said,
You come on to the station. I'm sorry, I said,
It's no use being sorry, he said; let me get my hat, I said.
Well by a stroke of luck who came by but Mr. Donovan.
What's this, officer. You're new on this beat, aint you?
I thought so. You know who I am? Yes, I do,
Said the fresh cop, very peevish. Then let it alone,
These gents are particular friends of mine.
- Wasn't it luck? Then we went to the German Club,
Us We and Mr. Donovan and his friend Joe Leahy, Heinie Gus Krutzsch
Found it shut. I want to get home, said the cabman,
We all go the same way home, said Mr. Donovan,
Cheer up, Trixie and Stella; and put his foot through the window.
The next I know the old cab was hauled up on the avenue,
And the cabman and little Ben Levin the tailor,
The one who read George Meredith,
Were running a hundred yards on a bet,
And Mr. Donovan holding the watch.
So I got out to see the sunrise, and walked home.
* * * *
April is the cruellest month, breeding
lilacs out of the dead land....
”
”
T.S. Eliot (The Waste Land Facsimile)
“
STUFFIN’ MUFFINS Preheat oven to 350 degrees F., rack in the middle position. 4 ounces salted butter (1 stick, 8 Tablespoons, ¼ pound) ½ cup finely chopped onion (you can buy this chopped or chop it yourself) ½ cup finely chopped celery ½ cup chopped apple (core, but do not peel before chopping) 1 teaspoon powdered sage 1 teaspoon powdered thyme 1 teaspoon ground oregano 8 cups herb stuffing (the kind in cubes that you buy in the grocery store—you can also use plain bread cubes and add a quarter-teaspoon more of ground sage, thyme, and oregano) 3 eggs, beaten (just whip them up in a glass with a fork) 1 teaspoon salt ½ teaspoon black pepper (freshly ground is best) 2 ounces (½ stick, 4 Tablespoons, pound) melted butter ¼ to ½ cup chicken broth (I used Swanson’s) Hannah’s 1st Note: I used a Fuji apple this time. I’ve also used Granny Smith apples, or Gala apples. Before you start, find a 12-cup muffin pan. Spray the inside of the cups with Pam or another nonstick cooking spray OR line them with cupcake papers. Get out a 10-inch or larger frying pan. Cut the stick of butter in 4 to 8 pieces and drop them inside. Put the pan over MEDIUM heat on the stovetop to melt the butter. Once the butter has melted, add the chopped onions. Give them a stir. Add the chopped celery. Stir it in. Add the chopped apple and stir that in. Sprinkle in the ground sage, thyme, and oregano. Sauté this mixture for 5 minutes. Then pull the frying pan off the heat and onto a cold burner. In a large mixing bowl, combine the 8 cups of herb stuffing. (If the boxed stuffing you bought has a separate herb packet, just sprinkle it over the top of the mixture in your frying pan. That way you’ll be sure to put it in!) Pour the beaten eggs over the top of the herb stuffing and mix them in. Sprinkle on the salt and the pepper. Mix them in. Pour the melted butter over the top and mix it in. Add the mixture from your frying pan on top of that. Stir it all up together. Measure out ¼ cup of chicken broth. Wash your hands. (Mixing the stuffing is going to be a lot easier if you use your impeccably clean hands to mix it.) Pour the ¼ cup of chicken broth over the top of your bowl. Mix everything with your hands. Feel the resulting mixture. It should be softened, but not wet. If you think it’s so dry that your muffins might fall apart after you bake them, mix in another ¼ cup of chicken broth. Once your Stuffin’ Muffin mixture is thoroughly combined, move the bowl close to the muffin pan you’ve prepared, and go wash your hands again. Use an ice cream scoop to fill your muffin cups. If you don’t have an ice cream scoop, use a large spoon. Mound the tops of the muffins by hand. (Your hands are still impeccably clean, aren’t they?) Bake the Stuffin’ Muffins at 350 degrees F. for 25 minutes. Yield: One dozen standard-sized muffins that can be served hot, warm, or at room temperature. Hannah’s 2nd Note: These muffins are a great accompaniment to pork, ham, chicken, turkey, duck, beef, or . . . well . . . practically anything! If there are any left over, you can reheat them in the microwave to serve the next day. Hannah’s 3rd Note: I’m beginning to think that Andrea can actually make Stuffin’ Muffins. It’s only April now, so she’s got seven months to practice.
”
”
Joanne Fluke (Cinnamon Roll Murder (Hannah Swensen, #15))
“
FAT-BURNING BREAKFAST MENUS Fat-Burning Breakfast 1 HEARTY OMELET 2 whole eggs, or 1 egg with 2 egg whites 1 ounce shredded cheese 1/4 cup chopped tomatoes and onions Cook in 1 tablespoon olive oil Carb options: 1 slice whole-wheat toast or English muffin General options: Replace chopped tomatoes and onions with 1 grilled tomato Replace chopped tomatoes and onions with 1/2 avocado Replace cheese with 1 slice ham or 1 sausage Replace cheese with 1 tablespoon butter for toast or English muffin Fat-Burning Breakfast 2 *SALMON BREAKFAST SOUFFLÉ Carb options: 1/2 cup berries or apple slices, or 1/2 cup oatmeal, or 1/2 cup high-fiber cereal Fat-Burning Breakfast 3 OMEGA-3 FISH BREAKFAST 4–6 ounces fish (cod, salmon, tuna, trout, or tilapia), grilled, baked, or sautéed 1 tablespoon olive oil 1 cup fresh vegetables (such as mushrooms, broccoli, bell peppers, or onions) 1 cup whole-fat or 2% cottage cheese Carb options: 1 apple or 1 cup cantaloupe slices, or 1/2 cup rice Fat-Burning Breakfast 4 GREEK YOGURT DELIGHT 1 cup whole-fat or 2% Greek yogurt, topped with cinnamon and 1/4 cup raw, unsalted nuts (almonds, walnuts, cashews, macadamias, or pecans) Carb options: 1/2 cup fresh berries (blueberries, raspberries, blackberries, strawberries) or 1/2 cup cooked steel-cut or 5-minute oatmeal Fat-Burning Breakfast 5 VEGGIE-EGG SCRAMBLE 2 eggs with 1 tablespoon butter or olive oil, scrambled with tomato, zucchini, onion, and green pepper Carb options: 1 slice whole-wheat toast or 1/2 cup fresh berries (blueberries, raspberries, blackberries, strawberries) General options: Choose other vegetables, such as mushrooms, spinach, or kale Add 1 tablespoon butter for toast Fat-Burning Breakfast 6 TRADITIONAL EGGS 2 eggs scrambled or pan-fried in 1 tablespoon olive oil 1 slice lean deli ham or Canadian bacon 1/2 sliced avocado Carb options: 1 slice whole-wheat toast, 1/2 English muffin, 1/2 cup cooked quinoa, or 1/2 cup long-grain brown rice General options: Replace avocado with sliced tomatoes Replace avocado with roasted sweet potato Add 1 tablespoon butter for toast or English muffin Fat-Burning Breakfast 7 *STEVE’S EASY EGG WHITE SOUFFLÉ 5 roasted asparagus spears 1/2 sliced tomato Carb options: 1 slice toast or 1/2 English muffin
”
”
Mike Berland (Fat-Burning Machine: The 12-Week Diet)
“
But every once in a great while, the pull of her heritage would hit her, and Grand-mere would cook something real. I could never figure out what it was that triggered her, but I would come home from school to a glorious aroma. An Apfel-strudel, with paper-thin pastry wrapped around chunks of apples and nuts and raisins. The thick smoked pork chops called Kasseler ribs, braised in apple cider and served with caraway-laced sauerkraut. A rich baked dish with sausages, duck, and white beans. And hoppel poppel. A traditional German recipe handed down from her mother. I haven't even thought of it in years. But when my mom left, it was the only thing I could think to do for Joe, who was confused and heartbroken, and it was my best way to try to get something in him that didn't come in a cardboard container. I never got to learn at her knee the way many granddaughters learn to cook; she never shared the few recipes that were part of my ancestry. But hoppel poppel is fly by the seat of your pants, it doesn't need a recipe; it's a mess, just like me. It's just what the soul needs.
I grab an onion, and chop half of it. I cut up the cold cooked potatoes into chunks. I pull one of my giant hot dogs out, and cut it into thick coins. Grand-mere used ham, but Joe loved it with hot dogs, and I do too. Plus I don't have ham. I whisk six eggs in a bowl, and put some butter on to melt. The onions and potatoes go in, and while they are cooking, I grate a pile of Swiss cheese, nicking my knuckle, but catching myself before I bleed into my breakfast. By the time I get a Band-Aid on it, the onions have begun to burn a little, but I don't care. I dump in the hot dogs and hear them sizzle, turning down the heat so that I don't continue to char the onions. When the hot dogs are spitting and getting a little browned, I add the eggs and stir up the whole mess like a scramble. When the eggs are pretty much set, I sprinkle the cheese over the top and take it off the heat, letting the cheese melt while I pop three slices of bread in the toaster. When the toast is done, I butter it, and eat the whole mess on the counter, using the crispy buttered toast to scoop chunk of egg, potato, and hot dog into my mouth, strings of cheese hanging down my chin. Even with the burnt onions, and having overcooked the eggs to rubbery bits, it is exactly what I need.
”
”
Stacey Ballis (Recipe for Disaster)
“
The Enchanted Broccoli Forest. Oh, what a pleasure that was! Mollie Katzen's handwritten and illustrated recipes that recalled some glorious time in upstate New York when a girl with an appetite could work at a funky vegetarian restaurant and jot down some tasty favorites between shifts. That one had the Pumpkin Tureen soup that Margo had made so many times when she first got the book. She loved the cheesy onion soup served from a pumpkin with a hot dash of horseradish and rye croutons. And the Cardamom Coffee Cake, full of butter, real vanilla, and rich brown sugar, said to be a favorite at the restaurant, where Margo loved to imagine the patrons picking up extras to take back to their green, grassy, shady farmhouses dotted along winding country roads.
Linda's Kitchen by Linda McCartney, Paul's first wife, the vegetarian cookbook that had initially spurred her yearlong attempt at vegetarianism (with cheese and eggs, thank you very much) right after college. Margo used to have to drag Calvin into such phases and had finally lured him in by saying that surely anything Paul would eat was good enough for them.
Because of Linda's Kitchen, Margo had dived into the world of textured vegetable protein instead of meat, and tons of soups, including a very good watercress, which she never would have tried without Linda's inspiration. It had also inspired her to get a gorgeous, long marble-topped island for prep work. Sometimes she only cooked for the aesthetic pleasure of the gleaming marble topped with rustic pottery containing bright fresh veggies, chopped to perfection.
Then Bistro Cooking by Patricia Wells caught her eye, and she took it down. Some pages were stuck together from previous cooking nights, but the one she turned to, the most splattered of all, was the one for Onion Soup au Gratin, the recipe that had taught her the importance of cheese quality. No mozzarella or broken string cheeses with- maybe- a little lacy Swiss thrown on. And definitely none of the "fat-free" cheese that she'd tried in order to give Calvin a rich dish without the cholesterol.
No, for this to be great, you needed a good, aged, nutty Gruyère from what you couldn't help but imagine as the green grassy Alps of Switzerland, where the cows grazed lazily under a cheerful children's-book blue sky with puffy white clouds.
Good Gruyère was blocked into rind-covered rounds and aged in caves before being shipped fresh to the USA with a whisper of fairy-tale clouds still lingering over it. There was a cheese shop downtown that sold the best she'd ever had. She'd tried it one afternoon when she was avoiding returning home. A spunky girl in a visor and an apron had perked up as she walked by the counter, saying, "Cheese can change your life!"
The charm of her youthful innocence would have been enough to be cheered by, but the sample she handed out really did it.
The taste was beyond delicious. It was good alone, but it cried out for ham or turkey or a rich beefy broth with deep caramelized onions for soup.
”
”
Beth Harbison (The Cookbook Club: A Novel of Food and Friendship)
“
Breakfast Eggs Prep time: 4 minutes, cook time: 15 minutes, serves: 2 Ingredients 4 large eggs, beaten 2 thin slices ham 2 teaspoon unsalted butter 2 tablespoon heavy cream 3 tablespoon Parmesan cheese, grated ⅛ teaspoon smoked paprika 2 sprigs fresh chives, chopped A pinch of salt to taste ¼ teaspoon black pepper, freshly ground Directions Butter the Pie Pan and put the ham slices, so that the bottom and sides of the Pie Pan are completely covered. Place the pan into the Air Fryer basket. In the medium mixing bowl combine beaten egg with heavy cream. Season with salt and ground black pepper. Whisk well to combine. Pour egg mixture into the Pie Pan, over the ham, and crack the remaining 3 eggs over top. Season lightly with salt and pepper and sprinkle with grated Parmesan cheese. Preheat the Air Fryer to 310-330 F and cook for about 10-12 minutes. When ready, uncover the Fryer and season the eggs with smoked paprika and chopped chives. Using a spatula, remove the shirred eggs from the Pie Pan, and transfer to a plate. Serve warm.
”
”
Sara Parker (Complete Air Fryer Cookbook: 250 Simple and Delicious Air Fryer Recipes for Oil-Free Everyday Meals)
“
Well, I was up bright and early, and while everybody else went to church or whatever they do on Sunday morning, I was chopping turkey and ham and mushrooms for the casserole and mixing chopped pickled peaches and pecans with cream cheese for the salad that had to congeal in the fridge at least two hours. I also decided to go ahead and mix all the dry ingredients and shortening for the biscuits so all I'd have to do would be to add buttermilk at the last minute, cut 'em out, and bake 'em. That left only the cheese grits, which I knew could be boiled in advance, then mixed with butter and sour cream and eggs and cheddar and a little garlic and seasonings, scraped into a big baking dish, and stuck in the oven with the casserole to get nice and golden by the time everybody arrived.
”
”
James Villas (Hungry for Happiness)
“
Then he dived back into the storage compartment and came back up with a hamper containing a small bottle of milk for the tea, a basket of peeled hard-boiled eggs, ham sliced so thin it was nearly transparent, crumbling sharp cheese, crusty bread, a cold raspberry tart, and several crisp apples, all served on China plates.
”
”
Elizabeth Hoyt (Duke of Sin (Maiden Lane, #10))
“
The fact that there were more adults than children at her party didn't seem to faze Dixie.
"That child is like a dandelion," Lettie said. "She could grow through concrete."
Dixie's birthday party had a combination Mardi Gras/funeral wake feel to it. Mr. Bennett and Digger looped and twirled pink crepe paper streamers all around the white graveside tent until it looked like a candy-cane castle. Leo Stinson scrubbed one of his ponies and gave pony rides. Red McHenry, the florist's son, made a unicorn's horn out of flower foam wrapped with gold foil, and strapped it to the horse's head.
"Had no idea that horse was white," Leo said, as they stood back and admired their work.
Angela, wearing an old, satin, off-the-shoulder hoop gown she'd found in the attic, greeted each guest with strings of beads, while Dixie, wearing peach-colored fairy wings, passed out velvet jester hats.
Charlotte, who never quite grasped the concept of eating while sitting on the ground, had her driver bring a rocking chair from the front porch. Mr. Nalls set the chair beside Eli's statue where Charlotte barked orders like a general.
"Don't put the food table under the oak tree!" she commanded, waving her arm. "We'll have acorns in the potato salad!"
Lettie kept the glasses full and between KyAnn Merriweather and Dot Wyatt there was enough food to have fed Eli's entire regiment. Potato salad, coleslaw, deviled eggs, bread and butter pickles, green beans, fried corn, spiced pears, apple dumplings, and one of every animal species, pork barbecue, fried chicken, beef ribs, and cold country ham as far as the eye could see.
”
”
Paula Wall (The Rock Orchard)
“
The difference between involvement and commitment is like ham and eggs – the chicken is involved; the pig is committed.
”
”
Martina Navratilova
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On Sunday, after church, Aunt Gertrude said good-by to her nephews and went off with a ladies’ group to visit sick members of the congregation. The boys were alone in the house when the telephone rang. Frank answered and was delighted to hear his father’s voice. “Dad! What a swell surprise! Where are you?” “At Bayport Airport, son. Just landed from Paris this morning and then hopped a plane from New York. Think you and Joe could pick me up?” “You bet. We’ll be there in a jiffy!” Fifteen minutes later the tall, broad-shouldered investigator was embracing his two sons. “Boy, you look great, Dad!” Joe said. “How’d you make out on your case in Europe?” “Tell you about it later. Right now I could use some of Aunt Gertrude’s home cooking.” “You’re out of luck,” Frank said. “She won’t be home until three o’clock.” Mr. Hardy chuckled wryly. “In that case I’ll settle for ham and eggs at the nearest diner.” After stowing their father’s luggage in the trunk of the convertible, the boys took him to a roadside restaurant just outside Bayport. Soon the three were settled in a comfortable booth, enjoying their meal.
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Franklin W. Dixon (The Short-Wave Mystery (Hardy Boys, #24))
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The train of thought went like this: I scribbled down the most "sophisticated" foods I could think of. Foie gras. Truffles. Expensive wine. Caviar. Ibérico ham. The one that struck a chord with my Jewish brain was caviar. Caviar served with blinis, little pancakes hailing from eastern Europe. In Russia they served blinis with caviar and sour cream. But even if I could make a hundred and fifteen blinis in the time allowed (since we had to make a few extras for beauty shots and mistakes), I couldn't just serve them with caviar and sour cream. That wasn't transformative enough. Original enough.
What else was served with blinis? I tapped my pen thoughtfully against my Chef Supreme notepad. We were getting to the end of our planning session, and the way the others around me were nodding and whispering to themselves was making me nervous. Sadie, they all know exactly what they're doing, and you don't, I thought to myself. And then I nodded, confirming it.
Jam. Blinis were served sweet-style with jam. But even if I made my own jam, that wouldn't be enough. I needed a wow factor. What if... what if I made sweet blinis, but disguised them as savory blinis? Ideas ran through my head as we were driven to the grocery store. I wasn't hugely into molecular gastronomy, but even I knew how to take a liquid or an oil and turn it into small gelatinous pearls not unlike fish eggs. I could take jam, thin it out, and turn it into caviar. Then what would be my sour cream? A sweetened mascarpone whip? And then I needed something to keep all the sweetness from becoming overwhelming. I'd have to make the jam nice and tart. And maybe add a savory element. A fried sage leaf? That would be interesting...
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Amanda Elliot (Sadie on a Plate)
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Callum takes a gigantic bite of his sandwich. I finally dig into mine and moan at the burst of flavor. It's the perfect bite of ham, malt vinegar mayo, fried egg, shoestring fries, and focaccia bread.
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Sarah Smith (Simmer Down)
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mile high breakfast sandwiches. They add bacon, sausage, ham, a fried egg and a slice of American cheese. They are also very good with soups, chili or stews.
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S.L. Watson (Biscuits & Scones: Southern Recipe Collection! (Southern Cooking Recipes))
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It took about fifteen weeks—a little more than three months—for Dr. Ham to change my inner narrative from a hateful whip-bearing tyrant to a chill(er) surfer dude. Like love and bankruptcy, it happened slowly, then all at once. Right now, I’m making breakfast. I woke up late, I accidentally missed a call this morning, it’s eleven A.M., and I have work to do. But I’m not rushing. I’m sautéing potatoes and onions and peppers together and frying eggs and chopping cilantro for some breakfast tacos. I assemble them carefully and then crumble cotija on top. They are delicious. I decide I’ll get to washing up when I get to it. I’ll get to everything when I get to it. The world will keep turning. The tacos are delicious, and I take my time eating them. And then I’m marvelling: Oh, wow. Maybe this life I’ve got is going to be spectacular, after all.
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Stephanie Foo (What My Bones Know: A Memoir of Healing from Complex Trauma)
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If we had some ham, we could have ham and eggs - if we had some eggs.
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J.M. Hopkins (The Cunninghams: A Legacy of Memphis)
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KELLY’S QUICHE Ingredients: 8 oz. can refrigerator crescent rolls 2 eggs, slightly beaten 1 cup half and half 1 tbsp. grated Parmesan cheese 1 tbsp. minced onion Salt and pepper to taste 8 oz. shredded Monterey Jack cheese 1 to 1 1/2 cups cubed cooked meat (I like bacon or ham – if using bacon, crumble it) Directions:
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Dianne Harman (Marriage & Murder (Cedar Bay Cozy Mystery #4))
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I was eating a massive omelette that had about six eggs, half a garden's worth of vegetables, and somehow both bacon and ham.
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Dennis Liggio (Damned Lies Strike Back (Damned Lies #2))
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1 cup milk plus: 1. Small bowl cold cereal + blueberries + yogurt 2. 1 egg, scrambled or boiled + 1 slice toast + strawberries 3. 1 cut-up chicken sausage + toast + ½ banana 4. ½ bagel + cream cheese + raspberries 5. 1 slice ham on toast + ½ orange 6. ½ tortilla rolled up with cheese + melon + yogurt 7. Small bowl oatmeal + cut-up bananas and strawberries Lunch and Dinner 1. 1 salmon cake + carrots + rice 2. Fish pie + broccoli 3. 3 oz salmon + cup of pasta + peas 4. 2 fish sticks + cup couscous + veg 5. ½ breast of chicken + veg + small potato 6. Roast chicken + dumplings + veg 7. 1 meat or peanut-butter-and-jelly sandwich + apple + yogurt 8. 1 small homemade pizza + fruit 9. Pasta with tomato sauce and cheese + veg 10. Chicken risotto + veg 11. Ground beef + potato + peas 12. Small tuna pasta bake + veg 13. 4 meatballs + pasta + veg 14. Chicken stir-fry with veg + rice
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Jo Frost (Jo Frost's Toddler Rules: Your 5-Step Guide to Shaping Proper Behavior)
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The duke raises his arm and sort of flicks his wrist, and they swoop into action, coming at me with a platter full of food. The first guy is holding a tower of eggs.
Ew. I don’t do eggs. “Oh, um, no thank you, I’m not an egg person.”
All noise stops. Everyone stares at me.
Am I not supposed to talk to the servants?
I smile weakly at the duke and his mother as the servant walks away, and another approaches with ham.
I clamp my mouth shut as he plops a hearty portion down on my plate.
My mouth is suddenly very dry. I turn to the servant standing motionless behind me. “Can I get some water?”
Yeah. Definitely not supposed to talk to them. The guy’s eyes flicker over to the old lady, as if he needs permission to get me some water.
“There is lemonade in front of you,” the old lady says.
“Oh.” Is that what that is?
I take a quick swallow and try not to choke. This obviously is not Country Time, if you know what I mean.
I was starving ten minutes ago, but now that I’m sitting in the same room as these weird people, my appetite is gone. This breakfast needs to be over, stat. I can barely keep up with the glove and servant etiquette; I’m bound to screw something up. I need to maintain my fake identity, wrangle a ride to town, and say sayonara.
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Mandy Hubbard (Prada & Prejudice)
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Well, come along then.” St. Just held out a hand. “We will feed you and then see what’s to be done with you.” The child stared at his hand, frowned, and looked up at his face, then back down at his hand. The earl merely kept his hand outstretched, his expression calm. “Meat pies,” he mused aloud. “Cheese toast, cold cider, apple tarts, strawberry cobbler, sausage and eggs, treacle pudding, clean sheets smelling of sunshine and lavender, beeswax candles…” He felt a tentative touch of little fingers against his palm, so he closed his hand around those fingers and let his voice lead the child along. “Berry tarts, scones in the morning, ham, bacon, nice hot tea with plenty of cream and sugar, kippers, beefsteak, buttered rolls and muffins…” “Muffins?” the child piped up wistfully. St. Just almost smiled at the angelic expression on the urchin’s face. Great blue eyes peered out of a smudged, beguiling little puss, a mop of wheat blond curls completing a childish image of innocence. “Muffins.” The earl reiterated as they gained the side terrace of the manor and passed indoors. “With butter and jam, if you prefer. Or chocolate, or juice squeezed from oranges.” “Oranges?” “Had them all the time in Spain.” “You were in Spain?” the child asked, eyes round. “Did you fight old Boney?” “I was in Spain,” the earl said, his tone grave, “and Portugal, and France, and I fought old Boney. Nasty business, not at all as pleasant as the thought of tea cakes or clean linen or even some decent bread and butter.” “Bread
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Grace Burrowes (The Soldier (Duke's Obsession, #2; Windham, #2))
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But his most lasting influence grew out of his singular knack for making reading fun for children in such international favorites as The Cat in the Hat, Green Eggs and Ham, Hop on Pop, and How the Grinch Stole Christmas. All were made more appealing by his repetitive use of simple language and his outrageous illustrations. Incidentally, although we have become accustomed to pronouncing his name rhyming with “Juice,” his stated preference was more Germanic: “Seuss—rhymes with voice.
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Herb Reich (Lies They Teach in School: Exposing the Myths Behind 250 Commonly Believed Fallacies)
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I held up the book—Green Eggs and Ham—and began reading. I smiled; it was one of my favorite books from my childhood.
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Angela Graham (The Harmony Series Boxset (Harmony #1-3))
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the chopped veggies and ham to one side of the eggs. Using a spatula, fold the empty half over the ham and veggies. Cook for 1–2 minutes longer, season with salt
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Robb Wolf (The Paleo Solution: The Original Human Diet)
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The burnished gold of the crusts, the fragrance of sugar and cinnamon they exuded, were but preludes to the delights released from the interior when the knife broke the crust; first came a spice-laden haze, then chicken livers, hard boiled eggs, sliced ham, chicken and truffles in masses of piping hot, glistening macaroni, to which the meat juice gave an exquisite hue of suede.
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Giuseppe Tomasi di Lampedusa
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SUGARS 0 grams FIBER 0.1 gram Chapter 2 Breakfast Muffin tins will revolutionize the way you make breakfast. No more standing over a stove, stirring and flipping! Eggs cook beautifully in muffin tins as do ham and sausage. Starting your morning with a lovely little breakfast completely contained in a muffin cup is a wonderful beginning to the day. Many of these recipes can be assembled the night before and refrigerated until you’re ready to pop them in the oven. Be sure to check Chapter 8, Muffins and Breads, for other breakfast ideas, since muffins also make great breakfasts. egg crescent pockets Makes 8 1 package of 8 crescent rolls dough 4 large slices of deli ham, cut in half ½ cup herbed goat cheese (or cheese of your choice) Dried thyme, to taste 8 eggs Salt and pepper Regular 1. Preheat oven to 375°F. 2. Place 8 muffin cup liners in a regular muffin tin and spray the inside of them with cooking spray. 3. Follow the instructions for crescent roll dough in “Crescent Roll Crusts” in the Introduction. 4. Take half a piece of ham and fold it so it fits inside the liner. 5. Place the goat cheese on top of the ham, and add a pinch of thyme. 6. Crack an egg and place it in the liner. 7. Sprinkle with salt and pepper to taste. 8. Bake for 20 minutes, until egg whites are completely set and crescent rolls are browned. Allow each to rest for a few minutes before lifting the cups out of the muffin pan. Try this with salami instead of ham and provolone instead of goat cheese, for a different flavor. This is great with some fruit salad at brunch.
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Brette Sember (The Muffin Tin Cookbook: 200 Fast, Delicious Mini-Pies, Pasta Cups, Gourmet Pockets, Veggie Cakes, and More!)
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Becoming American meant rejecting one of the two worlds. It meant trying to hide the grease stains saturating the paper in which your school lunch of a fried potato and egg sandwich on crusty bread was wrapped, while the rest of your classmates ate ham on white bread with mayonnaise.
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Maria Laurino (The Italian Americans: A History)
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She always had a big pot of oatmeal going on the stove and was happy to whip up a short stack of pancakes at the drop of a hat, but she pretty much made the rest of the plates to order. After the first week she had a good handle not only on what each man liked for his morning meal, but what he needed. Mr. Cupertino still loved the occasional inspired omelet and once she had made him Eggs Meurette, poached eggs in a red wine sauce, served with a chunk of crusty French bread, which was a big hit. She balanced him out other mornings with hot cereal, and fresh fruit with yogurt or cottage cheese. Johnny mostly went for bowls of cereal washed down with an ocean of cold milk, so Angelina kept a nice variety on hand, though nothing too sugary. The Don would happily eat a soft-boiled egg with buttered toast every day for the rest of his life, but she inevitably got him to eat a little bowl of oatmeal just before or after with his coffee. Big Phil was on the receiving end of her supersize, stick-to-your-ribs special- sometimes scrambled eggs, toast, potatoes, and bacon, other times maybe a pile of French toast and a slice of ham. Angelina decided to start loading up his plate on her own when she realized he was bashful about asking for seconds.
On Sundays, she put on a big spread at ten o'clock, after they had all been to church, which variously included such items as smoked salmon and bagels, sausages, broiled tomatoes with a Parmesan crust, scrapple (the only day she'd serve it), bacon, fresh, hot biscuits and fruit muffins, or a homemade fruit strudel. She made omelets to order for Jerry and Mr. Cupertino. Then they'd all reconvene at five for the Sunday roast with all the trimmings.
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Brian O'Reilly (Angelina's Bachelors)
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Helen lifted the lid, her eyes widening as she discovered a treasure trove of caramels, jelly creams, candied fruit, toffees and marshmallow drops, all wrapped in twists of waxed paper. Her wondering gaze traveled to the nearby mountain of accumulating delicacies... smoked Wiltshire ham and collar bacon, a box of dry-cured salmon, pots of imported Danish butter, tinned sweetbreads, and a sack of fat glossed dates. There was a basket of hothouse fruits, wheels of Brie in papery white rinds, cunning little cheeses wrapped in netting jars of rich fig paste, pickled quail eggs, bottles of jewel-colored fruit liqueur meant to be sipped from tiny glasses, and a gold-colored tin of cocoa essence.
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Lisa Kleypas (Marrying Winterborne (The Ravenels, #2))
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Dr. Seuss wrote The Cat in the Hat with only 236 different words, so his editor bet him he couldn’t write a book with only 50 different words. Dr. Seuss came back and won the bet with Green Eggs and Ham, one of the bestselling children’s books of all time.
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Austin Kleon (Steal Like an Artist: 10 Things Nobody Told You About Being Creative)
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Finally, each night, the crowd gather at the king's antechamber to attend the dinner of the Royal Table. Another grand ritual: four soups--- his favorite being crayfish in a silver bowl--- sole in a small dish, fried eggs, a whole pheasant with redcurrant jelly, a whole partridge or duck (depending on the season) stuffed with truffles, salads, mutton, ham, pastry, fruit, compote, preserves, cakes. All stone-cold, for the kitchen is so far away that the king has never experienced a hot meal, and eaten largely with hands, for nor has he ever touched that new-fangled device the fork. For special occasions entire tiered gardens of desserts form pyramids on the table: precariously balanced exotic fruits, jellies, and sweet pastes; sorbets scented with amber and musk; the wonders of the ancient world recreated in spun-sugar and pâte morte; gingerbread palaces.
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Clare Pollard (The Modern Fairies)
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A sandwich loaf (for those who don't know) is a beautiful creation, a multilayer sandwich disguised as a cake. It had fallen out of fashion in recent years, but at one time it was all the rage to serve at bridal showers and christenings. To make a sandwich loaf, you take one loaf of bread, slice it horizontally, and fill each layer with a different filling. The loaves from Scandia were filled with three layers: chicken salad, ham salad, and egg salad. Then the whole thing is frosted with cream cheese, piped with flowers and waves until it becomes a floofy white log. To serve it, you slice it vertically like a cake, each piece containing the three different layers.
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Jennifer Close (Marrying the Ketchups)
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Presently Claude announced, “Breakfast is served!” With those welcome words, the boys and the general sat down to an old-fashioned Southern repast. Chet’s face was aglow as Claude served chilled cantaloupe, followed by crisp-fringed pancakes and broiled ham. Then he brought in a platter of fried eggs, a dish of raspberry jam, and piping hot muffins. Letting his belt out a notch, Chet asked, “General, does everybody eat like this in the South?” “They used to,” the officer replied, smiling. “Most people are in too much of a hurry today to enjoy the art of good cooking.
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Franklin W. Dixon (The Secret of the Lost Tunnel (Hardy Boys, #29))
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Green eggs and ham,
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Jessica Park (The Color of Us)