Mustard Dress Quotes

Lizzie said that if you imagined you were standing on the moon, looking down on the earth, you wouldn't be able to see the itty-bitty people racing around worrying you wouldn't see the barn falling in or the cow stuck in the pond; you wouldn't see the mean Granger kids squirting mustard on your white dress. You would see the most beautiful blue oceans and green lands, and the whole earth would look like a giant blue-and-green marble floating in the sky. Your worries would seem so small, maybe invisible.

I read an article about Nirvana on one visit, and it didn't have any references to honey mustard dressing or lettuce. They kept talking about the singer's stomach problems all the time, though. It was weird.

Above his head at street level, he saw an angled aileron of a scarlet Porsche, its jaunty fin more or less at the upper edge of his window frame. A pair of very soft, clean glistening black shoes appeared, followed by impeccably creased matt charcoal pinstriped light woollen legs, followed by the beautifully cut lower hem of a jacket, its black vent revealing a scarlet silk lining, its open front revealing a flat muscular stomach under a finely-striped red and white shirt. Val’s legs followed, in powder-blue stockings and saxe-blue shoes, under the limp hem of a crêpey mustard-coloured dress, printed with blue moony flowers. The four feet advanced and retreated, retreated and advanced, the male feet insisting towards the basement stairs, the female feet resisting, parrying. Roland opened the door and went into the area, fired mostly by what always got him, pure curiosity as to what the top half looked like.

ZERO BELLY VINAIGRETTE There’s developing research to suggest vinegar can aid weight loss by keeping our blood sugar steady. One study among pre-diabetics found the addition of 2 tablespoons of apple cider vinegar to a high-carb meal reduced the subsequent rise in blood sugar by 34 percent. Shake up this recipe in a mason jar and you’ll have delicious, additive-free dressing for the week! Yield: 1 cup, about 16 servings ⅓ cup raw apple cider vinegar ⅔ cup extra-virgin olive oil 1½ teaspoons Dijon mustard 1½ teaspoons honey ¼ teaspoon salt

The Cheese Shop is a specialty food store right by campus, and they sell cheese, obviously, but also fancy jams and bread and wine and gourmet pastas. They make really great roast beef sandwiches with a house dressing—a mayonnaisey mustard that I have tried to duplicate at home, but nothing tastes as good as in the shop, on their fresh bread.

Unlike Japan, Italy's cuisine has long centered on meat dishes. In their home province of Tuscany, duck, rabbit, and even boar would be served in the right season. I suspect that is how they learned how to butcher and dress a duck. The breast meat was glazed with a mixture of soy sauce, Japanese mustard, black pepper and honey to give it a strong, spicy fragrance... the perfect complement to the sauce. Duck and salsa verde. They found and enhanced the Japanese essence of both... ... to create an impressive and thoroughly Japanese dish!

Pear and Arugula Salad Although it sounds like a weird combination at first, this salad is delicious. It combines the pears with arugula and walnuts and the final result is rich and filling.   Time: 20 minutes Servings: 4   Ingredients: ·       1 pound arugula ·       2 pears, sliced ·       ½ lemon, juiced ·       1 teaspoon honey ·       1 teaspoon apple cider vinegar ·       1 tablespoon Dijon mustard ·       Salt and pepper to taste ·       ¼ cup walnuts, chopped   Directions: 1     Place the arugula on a platter. Arrange the pear slices over the arugula. 2     In a small glass jar, mix the lemon juice, honey, vinegar and mustard. Add salt and pepper to taste and cover the jar with a lid. 3     Shake well then drizzle the dressing over the salad. 4     Top with walnuts and serve immediately.   Nutritional information per serving Calories: 145 Fat: 5.7g Protein: 5.4g Carbohydrates: 22.8g

Corn is what feeds the steer that becomes the steak. Corn feeds the chicken and the pig, the turkey, and the lamb, the catfish and the tilapia and, increasingly, even the salmon, a carnivore by nature that the fish farmers are reengineering to tolerate corn. The eggs are made of corn. The milk and cheese and yogurt, which once came from dairy cows that grazed on grass, now typically comes from Holsteins that spend their working lives indoors tethered to machines, eating corn. Head over to the processed foods and you find ever more intricate manifestations of corn. A chicken nugget, for example, piles up corn upon corn: what chicken it contains consists of corn, of course, but so do most of a nugget's other constituents, including the modified corn starch that glues the things together, the corn flour in the batter that coats it, and the corn oil in which it gets fried. Much less obviously, the leavenings and lecithin, the mono-, di-, and triglycerides, the attractive gold coloring, and even the citric acid that keeps the nugget "fresh" can all be derived from corn. To wash down your chicken nuggets with virtually any soft drink in the supermarket is to have some corn with your corn. Since the 1980s virtually all the sodas and most of the fruit drinks sold in the supermarket have been sweetened with high-fructose corn syrup (HFCS) -- after water, corn sweetener is their principal ingredient. Grab a beer for you beverage instead and you'd still be drinking corn, in the form of alcohol fermented from glucose refined from corn. Read the ingredients on the label of any processed food and, provided you know the chemical names it travels under, corn is what you will find. For modified or unmodified starch, for glucose syrup and maltodextrin, for crystalline fructose and ascorbic acid, for lecithin and dextrose, lactic acid and lysine, for maltose and HFCS, for MSG and polyols, for the caramel color and xanthan gum, read: corn. Corn is in the coffee whitener and Cheez Whiz, the frozen yogurt and TV dinner, the canned fruit and ketchup and candies, the soups and snacks and cake mixes, the frosting and candies, the soups and snacks and cake mixes, the frosting and gravy and frozen waffles, the syrups and hot sauces, the mayonnaise and mustard, the hot dogs and the bologna, the margarine and shortening, the salad dressings and the relishes and even the vitamins. (Yes, it's in the Twinkie, too.) There are some forty-five thousand items in the average American supermarket and more than a quarter of them now contain corn. This goes for the nonfood items as well: Everything from the toothpaste and cosmetics to the disposable diapers, trash bags, cleansers, charcoal briquettes, matches, and batteries, right down to the shine on the cover of the magazine that catches your eye by the checkout: corn. Even in Produce on a day when there's ostensibly no corn for sale, you'll nevertheless find plenty of corn: in the vegetable wax that gives the cucumbers their sheen, in the pesticide responsible for the produce's perfection, even in the coating on the cardboard it was shipped in. Indeed, the supermarket itself -- the wallboard and joint compound, the linoleum and fiberglass and adhesives out of which the building itself has been built -- is in no small measure a manifestation of corn.

The police think maybe it was the gas. Maybe the pilot light on the stove went out or a burner was left on, leaking gas, and the gas rose to the ceiling, and the gas filled the condo from ceiling to floor in every room. The condo was seventeen hundred square feet with high ceilings and for days and days, the gas must’ve leaked until every room was full. When the rooms were filled to the floor, the compressor at the base of the refrigerator clicked on. Detonation. The floor-to-ceiling windows in their aluminum frames went out and the sofas and the lamps and dishes and sheet sets in flames, and the high school annuals and the diplomas and telephone. Everything blasting out from the fifteenth floor in a sort of solar flare. Oh, not my refrigerator. I’d collected shelves full of different mustards, some stone-ground, some English pub style. There were fourteen different flavors of fat-free salad dressing, and seven kinds of capers. I know, I know, a house full of condiments and no real food.

Psychoanalysis: An Elegy" What are you thinking about? I am thinking of an early summer. I am thinking of wet hills in the rain Pouring water. Shedding it Down empty acres of oak and manzanita Down to the old green brush tangled in the sun, Greasewood, sage, and spring mustard. Or the hot wind coming down from Santa Ana Driving the hills crazy, A fast wind with a bit of dust in it Bruising everything and making the seed sweet. Or down in the city where the peach trees Are awkward as young horses, And there are kites caught on the wires Up above the street lamps, And the storm drains are all choked with dead branches. What are you thinking? I think that I would like to write a poem that is slow as a summer As slow getting started As 4th of July somewhere around the middle of the second stanza After a lot of unusual rain California seems long in the summer. I would like to write a poem as long as California And as slow as a summer. Do you get me, Doctor? It would have to be as slow As the very tip of summer. As slow as the summer seems On a hot day drinking beer outside Riverside Or standing in the middle of a white-hot road Between Bakersfield and Hell Waiting for Santa Claus. What are you thinking now? I’m thinking that she is very much like California. When she is still her dress is like a roadmap. Highways Traveling up and down her skin Long empty highways With the moon chasing jackrabbits across them On hot summer nights. I am thinking that her body could be California And I a rich Eastern tourist Lost somewhere between Hell and Texas Looking at a map of a long, wet, dancing California That I have never seen. Send me some penny picture-postcards, lady, Send them. One of each breast photographed looking Like curious national monuments, One of your body sweeping like a three-lane highway Twenty-seven miles from a night’s lodging In the world’s oldest hotel. What are you thinking? I am thinking of how many times this poem Will be repeated. How many summers Will torture California Until the damned maps burn Until the mad cartographer Falls to the ground and possesses The sweet thick earth from which he has been hiding. What are you thinking now? I am thinking that a poem could go on forever.