No Cooking Quotes

Did you know that wasn’t me, the other Max?” I asked. “Yeah.” “When?” “Right away.” “How?” I persisted. “We look identical. She even had identical scars and scratches. She was wearing my clothes. How could you tell us apart?” He turned to me and grinned, making my world brighter. “She offered to cook breakfast.

The early women rise before I do. Their lamps splinter the gloom of the kitchens. They chatter in whispers as they brew tea for the cooks. Windows are open to counter the heat of the ovens. Outside, the sky is as black as my soul.

Huh - Why is Max in the kitchen?" Dr.Martinez: "We're cooking." Gazzy: "She's just keeping you company, right?" Dr.Martinez: "No, she's cooking." Nudge: "Cooking...food?" Max: "Yes, I'm cooking food, and it's great, and you're going to eat it, you twerps!

Who am I? Who am I?” “You’re Jude St. Francis. You are my oldest, dearest friend. You’re the son of Harold Stein and Julia Altman. You’re the friend of Malcolm Irvine, of Jean-Baptiste Marion, of Richard Goldfarb, of Andy Contractor, of Lucien Voigt, of Citizen van Straaten, of Rhodes Arrowsmith, of Elijah Kozma, of Phaedra de los Santos, of the Henry Youngs. You’re a New Yorker. You live in SoHo. You volunteer for an arts organization; you volunteer for a food kitchen. You’re a swimmer. You’re a baker. You’re a cook. You’re a reader. You have a beautiful voice, though you never sing anymore. You’re an excellent pianist. You’re an art collector. You write me lovely messages when I’m away. You’re patient. You’re generous. You’re the best listener I know. You’re the smartest person I know, in every way. You’re the bravest person I know, in every way. You’re a lawyer. You’re the chair of the litigation department at Rosen Pritchard and Klein. You love your job; you work hard at it. You’re a mathematician. You’re a logician. You’ve tried to teach me, again and again. You were treated horribly. You came out on the other end. You were always you.” "And who are you?" "I'm Willem Ragnarsson. And I will never let you go.

Evil is relative…You can’t hang a sign on it. You can’t touch it or taste it or cut it with a sword. Evil depends on where you are standing, pointing your indicting finger.

What's up?" Christian asked. "Need some hairstyling tips?" "Tips you stole from me? No thanks. But I hear you've got a really good bacon meatloaf recipe." It was worth it then and there to see his complete and total surprise. "Since when do you cook?" he finally managed to stammer. "Oh, you know. I'm a Renaissance man. I do it all. Send it if you've got it, and I'll give it a try. I'll let you know if I make any improvements." His smirk returned. "Are you trying to impress a girl?" "With cooking?" I pointed at my face. "This is all it takes, Ozera.

It's astonishing the amount of time that certain straight people devote to gay sex - trying to determine what goes where and how often. They can't imagine any system outside their own, and seem obsessed with the idea of roles, both in bed and out of it. Who calls whom a bitch? Who cries harder when the cat dies? Which one spends the most time in the bathroom? I guess they think that it's that cut-and-dried, though of course it's not. Hugh might do the cooking, and actually wear an apron while he's at it, but he also chops the firewood, repairs the hot-water heater, and could tear off my arm with no more effort than it takes to uproot a dandelion.

The fight unfolded like background noise. White noise. In the foreground, even with his ghastly pale face looking dead in my hands, my fingers clenching his ragged hair, all I could see was random images of Fang, not dead. Fang telling me stupid fart jokes from the dog crate next to mine at the school, trying to make me laugh. Fang asleep at Jeb's old house, and me jumping wildly on his bed to wake him up. Him pretending to be asleep. Me laughing when I "accidentally" kicked him where it counts. Him dumping me off the bed. Fang gagging on my first attempt at cooking dinner after Jeb disappeared. Him spitting out the mac and cheese. Me dumping the rest of the bowl on him in response. Fang on the beach, that first time he was badly injured. Me realizing how I felt about him. Fang kissing me. So close I couldn't even see his dark eyes anymore. The first time. The second time. The third. I could always remember each and every one of them. Would always remember them. Fang. Not. Dead.

I’m not interested in competing with anyone. I hope we all make it.

Stories, like food, lose their flavor if cooked in a hurry.

The next dish arrived, a small bowl of morels cooked in brown butter served with maitake mushroom broth, complex and unctuous. The morels were harvested the year before, pickled and preserved, and served with a hand-carved appetizer fork. The concentration of flavor brought images of the woods to her mind, from the mossy forest floor to the tree canopy high above. This dish was followed by marigold flowers fried in an incredibly light tempura and then salted, served with an egg yolk dipping sauce. Then walnut "tofu," surrounded by grilled rose petals, topped with a sunflower seed mole, herbs, and tiny flowers, and a caramelized milk tart stuffed with cheese and thinly sliced black truffles, the flavor nutty and savory. "That's better than sex," Cassie overheard Eamon say from across the table, eyes closed and head back in rapture.

The first round of dessert was a glass-like tortellini filled with rose hip fudge, flower petals, and wood sorrel. The inside was sweet, jammy, and tasted of cooked plum. And then the final dish: a small potted purple oxalis plant surrounded by fresh herbs, which gave Cassie a feeling of déjà vu. "And we've come full circle," said Kelly, picking up the hand-forged garden trowel that came with the plate. She cut the dish in half, revealing a layered cake of rose-scented ice cream in a chocolate pot topped with edible chocolate dirt.

Then they were served a small beeswax cup filled with flowers and crunchy bee pollen, followed by a presentation of a large shawarma, or at least what looked like a shawarma, adorned with roasted onions and rosemary, cut tableside. Pia explained that it was not made from lamb or chicken, as is traditional, but instead from celery root and truffles, before it was cooked on a spit for hours. One of the chefs used a large knife to slice off thin pieces of the "meat," plating it with greens, roasted apple, and red currants, before smothering the plate in a brown "jus." Cassie cut off a small bite and was surprised by how much it tasted like meat. It was earthy, salty, sweet, rich, and incredibly delicious. "Well, this is way better than the shawarma cart in my neighborhood," said Rebecca, practically licking her plate. "No kidding," agreed Ben, soaking up the jus with a fat slice of sourdough bread.

We tasted the Vegetable menu, an exploration through the garden with awe-inspiring presentations of ingredients we so often take for granted. Take, for example, the potato, usually served baked, fried, boiled, steamed. Here they return the potato to its humble beginning, the ground, but in the world of Noma, it arrives in the form of potato soup served in a terracotta pot, topped with a garden of herbs. While potatoes are often a favorite staple of a meal, it was refreshing to be surprised by this dish. It was a hint of what else was to come. Other dishes are crafted from ingredients that are transformed through experimental cooking techniques; onions that are cooked until they resembled lumps of charcoal, with sweet, almost gooey centers, fermented ants that taste of pickled ginger and lemongrass, or plums, dried and fermented until they could easily be confused with cured meat.

In the American transports, the cooks fed the soldiers Spam sandwiches and coffee. On the British LSTs, the men got a fried egg breakfast (swimming in grease) and a tot of rum. Lt. Cmdr. B. T. Whinney (RN), the beachmaster for Gold, was astonished when at 0200 in the officers mess on Empire Arquebus sharply uniformed stewards wearing white gloves proffered menus.

Aren't you a cutie," Evie said, picking up the fawn-colored dog. His dominant breed was clearly pug, but he was mixed with something else. "Hey, Odessa, any idea what the pug is mixed with? Looks like maybe a beagle?" Evie called. "That's what Doc thinks he's mixed with too," Odessa answered as she came into the room. "He was surrendered by his owner last week. The guy got him from a breeder as a gift for his girlfriend, but she wanted a miniature purebred pug and the breeder wouldn't give him a refund." She rubbed the dog behind the ear. "This one is a sweetie." "Does he have a name?" Evie asked. "He didn't come with one. He looks like an Oliver to me. Or maybe a Sam." "You know I hate when dogs have people names," Evie said. As she scratched the top of his head, she took in his coloring. His light brown coat reminded her of Butterball, the Pomeranian she'd rescued in the eighth grade. But the dark brown face and ears were hallmarks of a pug. "This brown spot on the top of his head is pretty unique," Evie said. "What if we call him Waffles?" Odessa plopped a hand on her hip. "So you'd rather name a dog after breakfast than after one of the greatest singers of all time, Sam Cooke?" "No offense to Sam Cooke, but Waffles is the perfect name for this cutie." Evie pointed to him. "Check out the shape of the dark brown spot on his head. It looks like a splash of syrup. "You're a cute little stack of waffles, aren't you?" She rubbed her nose to his as she continued the head scratch.

A waiter came by with prepared bites of Cappelli spaghetti cooked with butter and fresh lemon and topped with a spoon of Italian caviar and parsley. Cassie felt the little hairs on her arms stand up with delight, and her whole body reveled in the flawless combination of flavors. She looked over to Eamon, who was also clearly enjoying the dish. "Let the caviar be the hero," said Cassie, before flashing Eamon a big smile.

The next dish was a plate of three gently cooked quail eggs served in a buttery crust filled with an equally buttery leek cream, and topped with a generous spoonful of jet-black caviar. Cassie broke open the runny yolk of an egg with the tip of her fork, videoing as it oozed into the caviar and covered the tart. "Now that's what I call food porn," she said, before taking a bite.

Merry had finally realised on that long drive back from Jindabyne—with help from a wise elder—what it was that was eating at her youngest, causing him to implode. Archie was hungry! Starving, in fact, for his mother and her cooking, and the life they used to share. “Parents often step back when kids become adolescents,” Earle had told her. “You ask me, that’s a big mistake. Fourteen-year-olds need as much love and attention as four-year-olds, maybe even more.

In a house that Nancy described as ‘minute’,6 there was a cook, a parlourmaid, a housemaid, a kitchen maid, a nanny and a nursemaid. Nancy once asked her mother, ‘What did you do all day?’ and received a reply to the effect, ‘I lived for you all.’ Apart from overseeing the staff Sydney’s daily life would have consisted of letter-writing, reading, shopping – principally at the Army and Navy Stores and Harrods – visiting her sister Weenie, who had taken over the running of their father’s house

Coffee, Tea, or Me? The Uninhibited Memoirs of Two Airline Stewardesses

Still, the tone of a 1965 Continental advertising campaign became the norm. The advertisement featured an image of a pencil-skirted rear end leaning away from the viewer. Text alongside the photo read, “Our first run movies are so interesting we hope you’re not missing the other attractions aboard.