Jacket Potato Quotes

sweet potatoes in their jackets have a large comfort value built into them

By bedtime Nanny was at my side as usual, arriving with a large sweet potato, its tummy open with a spoon sticking out of the middle, tiny wisps of steam curling upwards and condensing on the handle. There is something about a sweet potato that cheers you up when you are low and it celebrates with you when you are happy. Sweet potatoes baked in their jackets have a very large comfort factor built into them.

Speaking on Richey Edwards-- I don't want to be pretentious about it, but he invented a meal called 'white noise'. It was his meal: rice, jacket potato and corn on the cob.

Plopbottle closed his eyes. Suddenly he wasn’t a low-grade technician any more, he was Johnny Marino in Disco Night Fever. Confident, sophisticated, chic, and above all, not a goblin. He pointed down to the floor and up to the ceiling, he twirled his jacket round his head and spun on his heels. He hustled, he shimmied, he mash potatoed, he did the boogaloo.

I still like boiled potatoes with the skins on,” he said, “and I do not want a man standing in back of my chair, laughing up his sleeve at me while I am taking the potatoes’ jackets off.” Of pleasure and material things he was wary. “I have never known what to do with money after my expenses were paid. I can’t squander it on myself without hurting myself,” he said, “and nobody wants to do that.

She was very ugly - the ugliest person you ever saw in your life! Her hair was scraped into a bun, sticking straight out at the back of her head like a teapot handle; and her face was round and wrinkly, and she had eyes like two little black boot-buttons. And her nose! - she had a nose like two potatoes. She wore a rusty black dress right up to the top of her neck and right down to her button boots, and a rusty black jacket and a rusty black bonnet, all trimmed with trembly black jet, with her teapot-handled of a bun sticky out at the back. And she carried a small brown case and a large black stick, and she had a very fierce expression indeed on her wrinkly, round, brown face. But what you noticed most of all was that she had one huge front Tooth, sticking right out like a tombstone over her lower lip. You never, in the whole of your life, ever saw such a Tooth!

Every once in a while at a restaurant, the dish you order looks so good, you don't even know where to begin tackling it. Such are HOME/MADE's scrambles. There are four simple options- my favorite is the smoked salmon, goat cheese, and dill- along with the occasional special or seasonal flavor, and they're served with soft, savory home fries and slabs of grilled walnut bread. Let's break it down: The scramble: Monica, who doesn't even like eggs, created these sublime scrambles with a specific and studied technique. "We whisk the hell out of them," she says, ticking off her methodology on her fingers. "We use cream, not milk. And we keep turning them and turning them until they're fluffy and in one piece, not broken into bits of egg." The toast: While the rave-worthiness of toast usually boils down to the quality of the bread, HOME/MADE takes it a step further. "The flame char is my happiness," the chef explains of her preference for grilling bread instead of toasting it, as 99 percent of restaurants do. That it's walnut bread from Balthazar, one of the city's best French bakeries, doesn't hurt. The home fries, or roasted potatoes as Monica insists on calling them, abiding by chefs' definitions of home fries (small fried chunks of potatoes) versus hash browns (shredded potatoes fried greasy on the griddle) versus roasted potatoes (roasted in the oven instead of fried on the stove top): "My potatoes I've been making for a hundred years," she says with a smile (really, it's been about twenty). The recipe came when she was roasting potatoes early on in her career and thought they were too bland. She didn't want to just keep adding salt so instead she reached for the mustard, which her mom always used on fries. "It just was everything," she says of the tangy, vinegary flavor the French condiment lent to her spuds. Along with the new potatoes, mustard, and herbs de Provence, she uses whole jacket garlic cloves in the roasting pan. It's a simple recipe that's also "a Zen exercise," as the potatoes have to be continuously turned every fifteen minutes to get them hard and crispy on the outside and soft and billowy on the inside.

Kai enlisted the help of some culinary students for prep work and serving, and pulled out all the stops for this party, skipping the sit-down dinner in favor of endless little nibbles, sort of like tapas or a wonderful tasting menu. Champagne laced with Pineau des Charentes, a light cognac with hints of apple that essentially puts a velvet smoking jacket around the dry sparkling wine. Perfect scallops, crispy on the outside, succulent and sweet within, with a vanilla aioli. Tiny two-bite Kobe sliders on little pretzel rolls with caramelized onions, horseradish cream, and melted fontina. Seared tuna in a spicy soy glaze, ingenious one-bite caprese salads made by hollowing out cherry tomatoes, dropping some olive oil and balsamic vinegar inside, and stuffing with a mozzarella ball wrapped in fresh basil. Espresso cups of chunky roasted tomato soup with grilled cheese croutons. The food is delicious and never-ending, supplemented with little bowls of nuts, olives, raw veggies, and homemade potato chips with lemon and rosemary.

In the course of a day, you can run around until your feet turn black and blue. We didn’t have any shoes. You go to bed, and your aunt wraps your feet in the hem of her nightgown to warm them. She’d swaddle me. You can lie there somewhere near her stomach…It’s like being in the womb…And that’s why I don’t remember anything evil. I’ve forgotten it all…It’s hidden away in some distant place. In the morning, I would be woken up by my aunt’s voice: “I made potato pancakes. Have some.” “Auntie, I want to sleep more.” “Eat some and then you can go back to sleep.” She understood that food, bliny, were like medicine to me. Pancakes and love. My uncle Vitalik was a shepherd, he carried a whip over his shoulder and had a long birch-bark pipe. He went around in his military jacket and breeches. He’d bring us “feed” from the pasture—there’d be some cheese and a piece of salo—whatever the women gave him while the animals grazed. Holy poverty! It didn’t mean anything to them, they weren’t upset or insulted by it. All of this is so important to me…so precious. One of my friends complains, “I can’t afford a new car…” another, “I dreamt of it my whole life, but I never did manage to buy myself a mink coat…” When people say those kinds of things to me, it’s like they’re speaking from behind glass…The only thing I regret is not being able to wear short skirts anymore…[We laugh.]

Even as she was asking herself the question, the kitchen door opened suddenly and Winthrop came in with something furry by the tail. Mary stared, but Nicky went forward. “Oh,” she exclaimed. “A wounded squirrel! Wait, I’ll rush and get a bandage!” “Oh, for God’s sake,” Winthrop ground out. He slid the squirrel onto the sink for Mary to deal with and glared at Nicky as he eased out of his sheepskin jacket and hat, dumping them untidily on the floor. “There ought to be a law against shooting unarmed squirrels,” Nicky muttered for something to say. Winthrop went to the sink to wash his hands, ignoring her. “Nice squirrel,” Mary defended him. “Plump. Make good stew.” “I’ll bet he was somebody’s daddy,” Nicky murmured. “You’re breaking my heart,” Winthrop said nonchalantly. ” “What’s for dinner?” he asked Mary. “Moussaka.” “That stuff with eggplant?” He made a face. “Whatever happened to beef and potatoes?” “Need change of pace.” “No, I don’t,” he argued. “I like having the same thing every day. It gives me a sense of security.” “Then why go out and kill an innocent squirrel when you really wanted a steak?” Nicky asked. “He wasn’t innocent,” he replied. “I have it on good authority that he was a rounder with unspeakable taste in women squirrels.” “Well, in that case, let’s all eat him,” Nicky agreed.

I’ve got your ID card right here,” said McCarl, reaching into his jacket and pulling out a bazooka.

There is something about a sweet potato that cheers you up when you are low and celebrates with you when you are happy. Sweet potatoes baked in their jackets have a very large comfort factor built into them.

Boil 15 large potatoes in jackets. When done peel and rice them, letting them cool about 5 minutes, then add 2 eggs, 1½ cups of flour, 1 teaspoon salt and roll into balls and roll balls in flour. Have a pot of boiling water on the fire, place the dumplings in the water that has been salted and boil for 10 minutes, remove and serve. Hasenpfeffer and Kartoffel Klösze are generally served together but either can be served separate or with other food.