Lox Quotes

He had lunch with Cecilia that afternoon. They ate their corned beef on rye and cream cheese with lox in a diner peopled by waiters who looked like they´d met with utter disappointment and become attached to it.

Drugs and stealing go together like bagels and lox.

Lox found it was not just his feet, it was his physical body. The offender in person, testifying against the lying of his soul...the body isn't a willing accomplice.

Lox vobiscum, and give my regards to Broadway.” His

When I go downstairs, Pop has just lifted the metal door that covers the storefront. It rattles on its way up and sends light all through everything, the deli case and the floor I mopped till it shone last night before closing. I go to get the chopped liver and the whitefish from the walk-in fridge, shielding my hands with a second skin of latex, then scoop them into the containers. I slice up onions and lettuce and tomatoes. I set out orange-pink lox on a platter and lay down a sheet of saran wrap over it.

Spinach Rollups This recipe is from my friend Susan Zilber. Susan moved away to New York, but I bet she still makes these.   5 to 8 flour tortillas (the large burrito size) 16-ounce package frozen chopped spinach ¼ cup mayonnaise ½ cup softened cream cheese ¼ cup sour cream 1/8 cup dried chopped onion ¼ cup bacon bits 1 Tablespoon Tabasco sauce   Cook the spinach and drain it, squeezing out all the moisture. (Cheesecloth inside a strainer works well for this.) Mix together all ingredients except the tortillas. Spread small amount of spinach mixture out on the face of a tortilla. Roll it up and place it in a plastic freezer bag. Continue spreading and rolling tortillas until the spinach mixture is gone. Fold the plastic bag over when all the rollups are inside to make sure they stay tightly rolled. Refrigerate for at least 4 hours. (Overnight is best.) Slice with a sharp knife, arrange on a platter, and serve as appetizers. Susan says to tell you that once she started to make these and found that she was out of sour cream. She used all cream cheese instead, and they were delicious. Hannah’s Addition to Susan’s Rollups 5 to 8 flour tortillas (the large burrito size) 6 ounces chopped smoked salmon (or lox) 1 cup (8 ounces) softened cream cheese ¼ cup dried chopped onions 1 teaspoon freshly ground black pepper 1 teaspoon dill weed (of course fresh is best)   Mix all the ingredients except the tortillas together in a bowl. Spread small amount of the salmon mixture out on the face of a tortilla. Roll it up and place it in a plastic freezer bag. Continue spreading and rolling tortillas until the salmon mixture is gone. Fold the plastic bag over when all the rollups are inside to make sure they stay tightly rolled. Refrigerate for at least 4 hours. (Overnight is best.) Slice with a sharp knife, arrange on a platter, and serve as appetizers. I made Susan’s Spinach Rollups too, and after I cut them the next day, I arranged both kinds on the platter in contrasting rings. It looked gorgeous.

in heaven theres ghettos sweeter than here i'll be here next year got kids to raise i'll stay in this hell this worlds got you confused and under its spell never too young to die too old to live stop chasing money go home and hold your kids soon you'll be dressed in a suit and dead in a box إِنَّا لِلّهِ وَإِنَّـا إِلَيْهِ رَاجِعونَ

Is this lox shmear?" Dahlia asks, opening the fancy gift bag I couldn't really afford but purchased anyway and pulling out the Mason jar packed with the pink spread. "Crawfish spread," I say. "But I imagine it would go very nicely on a bagel, same as lox." I am underplaying how delicious this stuff is. It's just poached crawfish tails blended in the Cuisinart with lots of butter and garlic, and a little cayenne pepper, but it's become my favorite thing in the world to eat. I serve it at the restaurant as an appetizer with toast points.

My mother said my father walked out that time, the final time, because she had spent eight hundred dollars at the French Hen in Manchester- she'd special-ordered lox and toro and paddlefish caviar- and he wanted her to be miserable.

Jeep Cherokees driving down fraternity row were no longer just playing Dave Matthews Band’s Crash; they also blasted The Lox, even if they had to turn it down at stoplights.

And I've never been all that passionate about brunch food in general." My mouth dropped open. "Then clearly you've never had good brunch food." He raised an eyebrow, obviously amused. That tiny gesture made something hot tweak below my stomach. Down, girl. "I've eaten brunch at some of the best restaurants in the world." "But not from my kitchen," I countered. Now it wasn't so much about caring about how he felt: it was about proving I was right. "Come on. We're going to make a full Ashkenazi breakfast spread. I'm talking blintzes. I'm talking challah French toast. I'm talking bagels and lox and shakshuka. I'm talking matzah brei." "I've never heard of that last one." "See? You have never had a good brunch.

the

nobody in the entire world will ever say anything to me again.

You really can't go wrong with the food at any Jewish holiday. Well, with the exception of Passover, because matzah is terrible and eight days of no carbs but matzah and potatoes can have you crying for pizza by the end. But think bagels and lox to break the Yom Kippur fast. All sorts of exotic fruits on Tu B'Shevat. Brisket and tzimmes and noodle kugel for pretty much any occasion. And that's only the Ashkenazi food; I'd been treated to Sephardic and Mizrahi food occasionally at friends' houses growing up, and I remembered fish cooked in spicy tomato sauce, tangines with chickpeas and saffron, Yemenite braided bread with whole eggs hidden in the twists. But Hanukkah food? Because Hanukkah celebrates the miracle of the oil, it's basically a mitzvah to eat fried foods for the holiday. And doing a good deed by eating French fries or doughnuts is the absolute best way to do a good deed.

The menu was full of foods that felt like home to me, but that also had a flair of originality. Brisket and matzo balls in a hearty bowl of ramen. Lox bowls with nori and crispy rice. Savory potato kugel and boureka pastries with hummus and fried artichokes with kibbeh. Knishes with kimchi and potato filling and a gochujang aioli. "This menu is so... Jewish." "So Jewish," Seth agreed. "And make sure you're saving room for dessert. The rugelach is unreal, and the rainbow cookies are---" he looked around, then lowered his voice--- "better than my mom's." One of the things I actually missed about living in New York was seeing all the fun twists people put on Jewish and Israeli food at restaurants and in delis. Nobody was doing that in Vermont. Maybe you could do that in Vermont, something whispered in my head. I was used to just pushing that voice away, but, for once, I let myself pause and consider it. Would it be that crazy to sell babka at my café? I bet people would love a thick, tender slice of the sweet bread braided with chocolate or cinnamon sugar or even something savory with their coffee. I could experiment with fun fillings, have a daily special. Or I could rotate shakshuka or sabich sandwiches on the brunch specials menu, since they both involved eggs. My regulars might see eggs poached in spicy tomato sauce and pitas stuffed with fried eggplant, eggs, and all the salad fixings as breaths of fresh air.

Stored behind him, at minus two hundred and ninety-six degrees was six hundred gallons of lox, liquid nitrogen and oxygen.

But after all, there was no alternative. I just had to make the best of it, and lie here like a lox until I was discovered—which seemed to me to be a long-overdue event. I had been sprawled here in direct sunlight for at least half an hour: Can a corpse get a sunburn? I was certain dead people avoided tanning booths—even in zombie movies—but here in the midday sun, was it possible for dead skin to tan? It didn’t seem right; we all like to think of cadavers as pale and ghostly, and a healthy sun-kissed epidermis would certainly spoil the effect. But now I hear a rising chorus of fuss and bother nearby: A metallic door thumps shut, hushed voices murmur urgently, and finally I hear the sound for which I have been yearning: the hurried clatter of approaching footsteps. They stutter to a stop beside me and a woman gasps and cries out, “Nooo!” At last: some real concern for my tragic condition. A trifle melodramatic, perhaps, but it’s touching, and would even be heartwarming, if only Dexter had a heart to warm. The woman bends over me, and in the bright halo of sunlight surrounding her head, I can’t make out her features. But there is no mistaking the shape of the gun that appears in her right hand. A woman with a gun—could this be Dexter’s dear sister, Sergeant Deborah Morgan, stumbling across her beloved brother’s tragically murdered self? Who else could possibly put on such a rare display of well-armed grief for me? And there is real tenderness in her left hand as it drops to my neck to feel for a pulse: in vain, alas, or whatever it is we say instead of “vain” nowadays. Her left hand drops away from my neck and she raises her head to the heavens and says through a tightly clenched jaw, “I’ll get the bastards who did this. I swear it.…” It is a sentiment I approve completely—and actually, it does sound a little bit like Deborah, but not quite enough. There is a hesitant, musical fluctuation in the voice that my sister would never permit. No,

Of course, as in all religions and cultures, there is contradiction, such as the lavish bagel and lox spreads brought in by Sheppy’s. We Jews believe in a lovely catered meal for the grieving family—as long as their asses go numb from sitting on crates. Suffer but eat well!

Awww, y'all really love me, and I'm so fuckin’ touched right now! Like y'all, we really bonded tonight. The two mean niggas ain't even move, but I know I got y'all two. Lox, you beat a nigga up for me! Lawd, I can’t wait to tell the girlsss! But on some real shit, that nigga is gay. That dude just mad ‘cause I guess he on the DL. Trying to act like he some hard ass nigga, but he’s always in this lil’ gay bar called Smitty’s.

Boy, if you knew you was gone ask me to marry you, why the hell you was knee deep in the pussy so damn long?!” I fussed, running around the room with the biggest damn smile on my face. “That’s yo’ fast ass, you always got them legs in the air with yo’ pussy on display! I’m gone always suck on that fat ass pussy, and deep stroke them fuckin’ guts every chance I get. That’s why I told yo’ ass we need help!” We fell out laughing. This man was it for me. Lox called everyone and told them that we were engaged, and the wedding was happening today.

I’m trying to understand why the fuck yo’ ass is so invested in the WHY! I said what the fuck I said! Let me grab my shit, so I can get dressed.” Lox headed to his room.

caterwauling

sceptical

Lenore's galettes, one savory with a filling of fresh summer tomatoes and basil and one sweet with caramelized peaches, were tender and flaky and buttery and perfect. Maz's nargesi, an egg and spinach dish similar to shakshuka, burst with flavor on the tongue, especially when eaten beside the fresh watermelon and soft cheese salad he'd brought. They'd catered in bagels from the local bagel place, and whatever empty boasts New York City made about its food, they were right in that they had the best bagels anywhere. Especially when heaped with lox and cream cheese and capers and red onions sliced so paper-thin light shone pink through them.

My protein was salmon. I closed my eyes, thinking back to---lox. Smoked salmon we often ate on bagels, but I did have rice. What if I ground some of the rice to make a crispy crust on the salmon, then smoked the salmon on a play of lox? The seaweed had the same briny notes as capers, and I could pickle these radishes the way I'd pickled red onions...

It's not fair! I wanted to be the master halfling thrower!" Steve complained. Suddenly the air distorted and Steve was thrown over the wall, falling down the inner castle wall. Dave coughed and put a card down as there was a loud metal on stone impact. "I'm okay!" Steve yelled back up. "Seems like these floors are getting slippery," Lox commented. "Very slippery. One might fall once or twice on them," Gurren agreed. "Dave," Deia said with a low voice, looking to her husband, who looked like a paragon of virtue. "Those falls are dangerous," Dave said. "Yes, I hope they don't happen again," Deia said.

You should avoid eating refrigerated smoked seafood, such as salmon, trout, whitefish, cod, tuna, or mackerel (often labeled as “nova-style,” “lox,” “kippered,” “smoked,” or “jerky”)—so no more lox and bagel for breakfast when you are pregnant, or actively trying to get pregnant.

At the starboard window seat of our row, Imelda said, “Oh! There goes the LOX arm.” Much as some people might wish that it meant they’d loaded the ship with smoked salmon, it was the liquid oxygen supply arm retracting.

Kissinger was now a loxed-out, quivering, drooling gomer in a wheelchair—in the sick hell of eternally end-stage Parkinson’s.

Every man on the Explorer had a job to do, and with so many of the systems still works in progress, and only a very small window for the recovery, the crew had virtually no downtime. But when they could steal even a few hours, life was comfortable. A crew of fifteen cooks worked in the mess hall, keeping it provisioned twenty-four hours a day. At any moment, a crew member could stop into the mess and get a good, hot meal—rib eye steaks, lamb chops, burgers, seafood, as well as an array of salads, desserts, and freshly baked bread and pastries. For men who had only a few minutes, lounges around the ship were stocked with fresh fruit, nuts, candy, coffee, tea, and soft drinks. There was even a soft-serve ice cream machine. Two native New Yorkers had arranged for the cooks to buy and hide a large supply of bagels, lox, and cream cheese that they managed to conceal in the depths of the walk-in freezer—for a few days, until someone found the stash and word got out.

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

I loved the counter filled with lox, whitefish, sturgeon. Saperstein looked like a sturgeon, long, white, sharp-toothed. I marveled at the way he wielded his razor-sharp knife. Cutting a bit of translucent smoked sturgeon, you expected it to shred if you breathed on it. Manya achieved status as his sturgeon expert. She had grown up with sturgeon, a staple along the Black Sea, and she pronounced a sample too salty, too mealy from being packed in ice, too strong in flavor, or absolutely perfect. Saperstein, a purist, inevitably felt sad that his customers did not truly appreciate his top-of-the-line products. He communed with Bubby over a slice of sturgeon or belly lox as if having a religious moment. Even when bad weather kept customers away from our restaurant and we were low in cash, Bubby invested in a few slices of smoked sturgeon, not for her customers, but for our family. She could ignore lox, smoked whitefish, pickles or fresh herring, but she couldn't do without a weekly treat of sturgeon. To prove that he was a sporting man who approved of her taste, Saperstein created a cone from white paper and dropped in some caviar, which he kept in a tin secreted in a hole under the counter- God forbid during a robbery, the thieves would never discover his hiding place.

For you, Manya, scrambled eggs with cream cheese and lox, our number-one seller. For the young lady a waffle with hot syrup and whipped butter and for Abe a steak sandwich with sautéed onions. Sounds good?" He left us for a moment before seating himself on the fourth chair at our table. He brought a basket with assorted breads, rolls, bagels and bialys that he lathered with butter and shoveled into his mouth. "Taste, taste." True to the sign that read In and Out in 20 Minutes, the food appeared not only quickly but on hot plates. "I learned from you, Manya. Always hot plates." The waffle was a novel experience: crisp, sweet, the butter served in a fluted paper cup, the syrup in a miniature pitcher.

loxness,

I obviously love Jack the Horse Tavern in Brooklyn Heights. The smoked trout salad is what lures me back again and again; it's indicative of the offbeat menu that also includes baked eggs, buckwheat pancakes, and a shrimp club sandwich. Everything at the Farm on Adderly is fresh and tasty. This Ditmas Park pioneer keeps it simple and refined: a smoked pollock cake with harissa mayonnaise, french toast with apple compote, and a kale salad with dried cherries and hazelnuts. Yes, please! Tucked away in the north of ever-popular DUMBO, Vinegar Hill House feels like you've actually trekked to Vermont. In the rustic ambiance, you can indulge in fancy cocktails along with the oversized sourdough pancake, tarragon-accented omelet, or eggs Benedict topped with pickled onion. Buttermilk Channel is the ultimate indulgence- pecan pie french toast, Provençal bean stew, a house-cured lox platter. Because of the over-the-top menu and portions, this Carroll Gardens bistro hops all day, every Sunday.

In the center of the table is a classic deli platter of lox and tuna salad with all the fixings, bagels, and cream cheeses. And on a trivet, a noodle kugel, a casserole of egg noodles suspended in a light sweet custard, with a crunchy topping of crushed cornflakes mixed with cinnamon and brown sugar. It was always my favorite thing my mom ever made. "All my favorites." My mom beams at me. "And mine too. Let's eat!" my dad says, swatting my mom on her ample tush. We make our plates, I grab a plain bagel and top one up with tuna salad and dill pickle, and the other with chive cream cheese and cucumber. I also help myself to a large corner chunk of kugel, for maximum crispy edges, and some coleslaw. Clearly someone went all the way out to Kaufman's on Dempster in Skokie; I can tell by the bagels. A slight crunch on the outside gives way to perfect dense chewiness.