Originals Season 1 Quotes

We've searched our database for all the quotes and captions related to Originals Season 1. Here they are! All 20 of them:

Gormenghast, that is, the main massing of the original stone, taken by itself would have displayed a certain ponderous architectural quality were it possible to have ignored the circumfusion of those mean dwellings that swarmed like an epidemic around its outer walls. They sprawled over the sloping arch, each one half way over its neighbour until, held back by the castle ramparts, the innermost of these hovels laid hold on the great walls, clamping themselves thereto like limpets to a rock. These dwellings, by ancient law, were granted this chill intimacy with the stronghold that loomed above them. Over their irregular roofs would fall throughout the seasons, the shadows of time-eaten buttresses, of broken and lofty turrets, and, most enormous of all, the shadow of the Tower of Flints. This tower, patched unevenly with black ivy, arose like a mutilated finger from among the fists of knuckled masonry and pointed blasphemously at heaven. At night the owls made of it an echoing throat; by day it stood voiceless and cast its long shadow.
Mervyn Peake (Titus Groan (Gormenghast, #1))
According to legend, Father Earth did not originally hate life. In fact, as the lorists tell it, once upon a time Earth did everything he could to facilitate the strange emergence of life on his surface. He crafted even, predictable seasons; kept changes of wind and wave and temperature slow enough that every living being could adapt, evolve; summoned waters that purified themselves, skies that always cleared after a storm. He did not create life—that was happenstance—but he was pleased and fascinated by it, and proud to nurture such strange wild beauty upon his surface. Then people began to do horrible things to Father Earth. They poisoned waters beyond even his ability to cleanse, and killed much of the other life that lived on his surface. They drilled through the crust of his skin, past the blood of his mantle, to get at the sweet marrow of his bones. And at the height of human hubris and might, it was the orogenes who did something that even Earth could not forgive: They destroyed his only child.
N.K. Jemisin (The Fifth Season (The Broken Earth, #1))
The children of the Fulcrum are all different: different ages, different colors, different shapes. Some speak Sanze-mat with different accents, having originated from different parts of the world. One girl has sharp teeth because it is her race's custom to file them; another boy has no penis, though he stuffs a sock into his underwear after every shower; another girl has rarely had regular meals and wolfs down every one like she's still starving. (The instructors keep finding food hidden in and around her bed. They make her eat it, all of it, in front of them, even if it makes her sick.) One cannot reasonably expect sameness out of so much difference, and it makes no sense for Damaya to be judged by the behavior of children who share nothing save the curse of orogeny with her.
N.K. Jemisin (The Fifth Season (The Broken Earth, #1))
I am the seasons, I think sometimes, January, May, November; the mud, the mist, the dawn. I cannot be tossed about, or float gently, or mix with other people. —Virginia Woolf, The Waves (Harvest Books, January 1, 1978) Originally published October 1931.
Virginia Woolf (The Waves)
Here it is also possible to suggest that there are more than a few similarities in dishes of African origin throughout the hemisphere, notably the preparation of composed rice dishes; the creation of various types of fritters and croquettes; the use of smoked ingredients for seasoning; the use of okra as a thickener; the abundant use of leafy green vegetables; the abundant use (some would say abuse) of peppery hot sauces; and the use of nuts and seeds as thickeners.
John Egerton (Cornbread Nation 1: The Best of Southern Food Writing)
It is the pomegranate that gives 'fesenjoon' its healing capabilities. The original apple of sin, the fruit of a long gone Eden, the pomegranate shields itself in a leathery crimson shell, which in Roman times was used as a form of protective hide. Once the pomegranate's bitter skin is peeled back, though, a juicy garnet flesh is revealed to the lucky eater, popping and bursting in the mouth like the final succumber of lovemaking. Long ago, when the earth remained still, content with the fecundity of perpetual spring, and Demeter was the mother of all that was natural and flowering, it was this tempting fruit that finally set the seasons spinning. Having eaten six pomegranate seeds in the underworld, Persephone, the Goddess of Spring's high-spirited daughter, had been forced to spend six months of the year in the eternal halls of death. Without her beautiful daughter by her side, a mournful Demeter retreated to the dark corners of the universe, allowing for the icy gates of winter to finally creak open. A round crimson herald of frost, the pomegranate comes to harvest in October and November, so 'fesenjoon' is best made with its concentrate during other times of the year.
Marsha Mehran (Pomegranate Soup (Babylon Café #1))
Darkness Always Ends No matter how your day goes, the sun always rises the next day. You get a fresh start. Likewise, I’ve learned every dark season in life comes to an end. If you hang in there long enough, you’ll reach the dawn. I believe God created that sunrise-sunset pattern as a reminder for us when life gets difficult. For official records, we measure time by the midnight hour. Our calendar days go from midnight to midnight. We begin and end our days in darkness. And when we consider our days, we split them into two parts: daytime first, followed by nighttime. Light first, then the darkness. But not everyone views the cycle that way. The biblical account of creation reverses our cycle: “And there was evening and there was morning, one day” (Genesis 1:5). The Jewish calendar follows suit with that original creation account. That calendar runs from sunset to sunset. The full hours of darkness come first, followed by the full hours of light. In other words, from God’s perspective, each day ends with light. Year after year, I’ve derived such encouragement from that picture. I believe this is why the psalmist David wrote, “Weeping may last for the night, but a shout of joy comes in the morning” (Psalm 30:5). You have every reason to believe for a miracle. You have every reason to believe God won’t abandon you. Nothing in this life lasts forever. Your dark season will come to an end. And chances are, it won’t take until your dying day. It won’t kill you. Things might look bleak at first, but they can improve. With night and day, God has given us a picture of hope. The sun always rises. Things will always get brighter. “The end of a matter is better than its beginning” (Ecclesiastes 7:8). Whether it’s a day or a season in your life, it doesn’t matter how things look in the midst of it. What matters is how it ends. Oftentimes, for the circumstances to improve, we must take particular steps along the way. A bright outcome might depend, in part, on how we choose to respond to what has occurred. Or preemptive steps might put us at an advantage down the road. God give us a role to perform. But the breakthrough is available.
John Herrick (8 Reasons Your Life Matters)
Your original learned in childhood what attraction leads to, and that love is a loss of power. These lessons hold more influence than you think they do, and you understand them less than you should. You prefer the emotional patterns you know, and these were set at the orphanage for Kodiak, with your Cusk siblings and caretakers for you. Ambrose, "first sight" love is when you meet someone who accords with your childhood lessons, learned from your parents, of what you think love should look like. What did your mother teach us? Who kept her son but sent his clones off to live a season at a time with a stranger, with no thought to their suffering? Who felt her and Ambrose's legacy was worth putting so many copies of him through this torture? Kodiak does not match the models you learned as a child, and you don't match his. But that seemingly natural sense of "fitting together" is a construction. The love Kodiak and I share in this lifetime is proof of it.
Eliot Schrefer (The Darkness Outside Us (The Darkness Outside Us, #1))
Now Where Do You Find Customers? When novice entrepreneurs search for opportunities, they too often look beyond their Zone of Influence. They think the action is happening somewhere else, in some other location or industry. But seasoned entrepreneurs almost always find and create opportunities within the context of who they are, what they know, and especially who they know. In each of the examples above, the business validation process begins with potential customers in the entrepreneur’s orbit. Actual people with names. Tribes you belong to or are interested in, most of whom are already self-organized online. People you know how to reach, today. Though it’s rarely a part of their official origin stories, the biggest companies in the world—even the viral apps now worth billions—started through personal networks and real human connections. Mark Zuckerberg started Facebook in a weekend by emailing friends to use it. Version 1 did well, validating it. And Microsoft started with Bill Gates building software for a guy in Albuquerque. He had a CUSTOMER FIRST. In the beginning, founders should reach out to their friends, their former colleagues, their communities. You may think your business is unique, but trust me, it’s not. Every successful business can start this way. For example, Anahita loves her dogs and wanted healthier snacks for them. She started taking her homemade organic dog treats to her local dog park. She would sell out every time. A year later she now has a store called the Barkery, a dog bakery. Before you even think about picking a business idea, make sure you have easy access to the people you want to help. An easy way to do this is to think about where you have easy access to a targeted group of people whom you really want to help—like, say, new moms in Austin, cyclists, freelance writers, and taco obsessives (like me!). CHALLENGE Top three groups. Let’s write out your top three groups to target. Who do you have easy access to that you’d be EXCITED to help? This can be your neighbors, colleagues, religious friends, golf buddies, cooking friends, etc. The better you understand your target group, the better you can speak to them. The more specifically you can speak to their problems, the better and easier you can sell (or test products). Note how this process prioritizes communication with people, through starting (taking the first iteration of your solution straight to customers) and asking (engaging them in a conversation to determine how your solution can best fix their problem). Business creation should always be a conversation! Nearly every impulse we have is to be tight with our ideas by doing more research, going off alone to build the perfect product—anything and everything to avoid the discomfort of asking for money. This is the validation shortcut. You have to learn to fight through this impulse. It won’t be easy, but it’ll be worth it.
Noah Kagan (Million Dollar Weekend: The Surprisingly Simple Way to Launch a 7-Figure Business in 48 Hours)
Kannada writing is one of the most seasoned and most extravagant scholarly customs in India, tracing all the way back to north of 1,000 years. Known for its significant narrating and graceful profundity, Kannada authors includes a great many sorts, from exemplary stories to contemporary books, verse, and social discourses. Veera Loka Books praises this heritage by offering an organized assortment of works by eminent Kannada writers, furnishing perusers with admittance to immortal stories and current points of view. Tradition of Kannada Writing Kannada authors has delivered a portion of India's best writers and writers, contributing fundamentally to Indian scholarly legacy. Throughout the long term, Kannada creators have investigated subjects of reasoning, otherworldliness, social change, and individual personality. Works from artists like Pampa, Ranna, and Basavanna mirror the early graceful customs and philosophical idea in Kannada, while present day creators like Kuvempu, U. R. Ananthamurthy, and S. L. Bhyrappa bring complex accounts that dig into society, culture, and the human mind. Veera Loka Books: A Center for Kannada Writing Veera Loka Books is committed to advancing Kannada writing by furnishing perusers with admittance to exemplary and contemporary works by acclaimed Kannada writers. From books and brief tales to verse assortments and youngsters' books, Veera Loka Books offers something for each peruser, encouraging a more profound association with the language and culture of Karnataka. Highlighted Kannada Writers Accessible at Veera Loka Books Kuvempu - Known as Karnataka's most memorable Jnanpith awardee, Kuvempu is commended for his verse and books that reflect profound otherworldliness and human qualities. His works, like Malegalalli Madumagalu and Sri Ramayana Darshanam, are immortal works of art that keep on moving perusers across ages. U. R. Ananthamurthy - A focal figure in present day Kannada writing, Ananthamurthy is famous for his striking stories that question social and social standards. His original Samskara, a significant investigate of standing and conventionality, is a fundamental perused for anybody investigating Kannada writing. S. L. Bhyrappa - Known for his point by point, philosophical narrating, Bhyrappa's books frequently tackle topics of custom, history, and existential inquiries. Works like Parva and Saartha grandstand his scholarly profundity and sharp perceptions of society. Poornachandra Tejaswi - As the child of Kuvempu, Tejaswi cut his own specialty in Kannada writing with works that feature provincial life, nature, and human connections. His books like Karvalo offer a one of a kind viewpoint on life in Karnataka. Vaidehi - A main female voice in Kannada writing, Vaidehi's accounts are praised for their responsiveness, particularly in portraying ladies' encounters. Her works point out the subtleties of daily existence and social issues, making them interesting and powerful. Why Pick Veera Loka Books? Veera Loka Books is in excess of a book shop - it's a stage to encounter the best of Kannada writing. By offering works from observed Kannada writers, Veera Loka Books assists perusers with interfacing with their social roots, find novel thoughts, and appreciate enthralling stories. Whether you're a long lasting peruser or new to Kannada writing, Veera Loka Books gives the ideal choice to begin or develop your excursion into this lively scholarly custom. Investigate the huge universe of Kannada writing with Veera Loka Books and drench yourself in stories that mirror the essence of Karnataka.
Kannada authors
two entertainers got together to create a 90-minute television special. They had no experience writing for the medium and quickly ran out of material, so they shifted their concept to a half-hour weekly show. When they submitted their script, most of the network executives didn’t like it or didn’t get it. One of the actors involved in the program described it as a “glorious mess.” After filming the pilot, it was time for an audience test. The one hundred viewers who were assembled in Los Angeles to discuss the strengths and weaknesses of the show dismissed it as a dismal failure. One put it bluntly: “He’s just a loser, who’d want to watch this guy?” After about six hundred additional people were shown the pilot in four different cities, the summary report concluded: “No segment of the audience was eager to watch the show again.” The performance was rated weak. The pilot episode squeaked onto the airwaves, and as expected, it wasn’t a hit. Between that and the negative audience tests, the show should have been toast. But one executive campaigned to have four more episodes made. They didn’t go live until nearly a year after the pilot, and again, they failed to gain a devoted following. With the clock winding down, the network ordered half a season as replacement for a canceled show, but by then one of the writers was ready to walk away: he didn’t have any more ideas. It’s a good thing he changed his mind. Over the next decade, the show dominated the Nielsen ratings and brought in over $1 billion in revenues. It became the most popular TV series in America, and TV Guide named it the greatest program of all time. If you’ve ever complained about a close talker, accused a partygoer of double-dipping a chip, uttered the disclaimer “Not that there’s anything wrong with that,” or rejected someone by saying “No soup for you,” you’re using phrases coined on the show. Why did network executives have so little faith in Seinfeld? When we bemoan the lack of originality in the world, we blame it on the absence of creativity. If only people could generate more novel ideas, we’d all be better off. But in reality, the biggest barrier to originality is not idea generation—it’s idea selection. In one analysis, when over two hundred people dreamed up more than a thousand ideas for new ventures and products, 87 percent were completely unique. Our companies, communities, and countries don’t necessarily suffer from a shortage of novel ideas. They’re constrained by a shortage of people who excel at choosing the right novel ideas. The Segway was a false positive: it was forecast as a hit but turned out to be a miss. Seinfeld was a false negative: it was expected to fail but ultimately flourished.
Adam M. Grant (Originals: How Non-Conformists Move the World)
4/20, CANNABIS DAY, APRIL 20 420 FARMERS’ MARKET RISOTTO Recipe from Chef Herb Celebrate the bounty of a new growing season with a dish that’s perfectly in season on April 20. Better known as 4/20, the once unremarkable date has slowly evolved into a new high holiday, set aside by stoners of all stripes to celebrate the herb among like-minded friends. The celebration’s origins are humble in nature: It was simply the time of day when four friends (dubbed “The Waldos”) met to share a joint each day in San Rafael, California. Little did they know that they were beginning a new ceremony that would unite potheads worldwide! Every day at 4:20 p.m., you can light up a joint in solidarity with other pot-lovers in your time zone. It’s a tradition that has caught on, and today, there are huge 4/20 parties and festivals in many cities, including famous gatherings of students in Boulder and Santa Cruz. An Italian rice stew, risotto is dense, rich, and intensely satisfying—perfect cannabis comfort cuisine. This risotto uses the freshest spring ingredients for a variation in texture and bright colors that stimulate the senses. Visit your local farmers’ market around April 20, when the bounty of tender new vegetables is beginning to be harvested after the long, dreary winter. As for tracking down the secret ingredient, you’ll have to find another kind of farmer entirely. STONES 4 4 tablespoons THC olive oil (see recipe) 1 medium leek, white part only, cleaned and finely chopped ½ cup sliced mushrooms 1 small carrot, grated ½ cup sugar snap peas, ends trimmed ½ cup asparagus spears, woody ends removed, cut into 1-inch-long pieces Freshly ground pepper 3½ cups low-sodium chicken broth ¼ cup California dry white wine Olive oil cooking spray 1 cup arborio rice 1 tablespoon minced fresh flat-leaf parsley ¼ cup freshly grated Parmesan cheese Salt 1. In a nonstick skillet, heat 2 tablespoons of the THC olive oil over medium-low heat. Add leek and sauté until wilted, about 5 minutes. Stir in mushrooms and continue to cook, stirring, for 2 minutes. Add carrot, sugar snap peas, and asparagus. Continue to cook, stirring, for another minute. Remove from heat, season with pepper, and set aside. 2. In a medium saucepan over high heat, bring broth and wine to a boil. Reduce heat and keep broth mixture at a slow simmer. 3. In a large pot that has been lightly coated with cooking spray, heat the remaining 2 tablespoons THC olive oil over medium heat. Add rice and stir well until all the grains of rice are coated. Pour in ½ cup of the hot broth and stir, using a wooden spoon, until all liquid is absorbed. Continue adding the broth ½ cup at a time, making sure the rice has absorbed the broth before adding more, reserving ¼ cup of broth for the vegetables. 4. Combine ¼ cup of the broth with the reserved vegetables. Once all broth has been added to the risotto and absorbed, add the vegetable mixture and continue to cook over low heat for 2 minutes. Rice should have a very creamy consistency. Remove from heat and stir in parsley, Parmesan, and salt to taste. Stir well to combine.
Elise McDonough (The Official High Times Cannabis Cookbook: More Than 50 Irresistible Recipes That Will Get You High)
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
Robb Wolf (The Paleo Solution: The Original Human Diet)
A Chimaera has been found carved on the walls of a Hittite temple at Carchemish and, like other composite beasts such as the Sphinx and the Unicorn, will originally have been a calendar symbol: each component represented a season of the Queen of Heaven’s sacred year-as according to Diodorus Siculus, the three strings of her tortoise-shell lyre also did.
Robert Graves (The Greek Myths : 1)
Mrs. O’Brien’s Shepherd’s Pie Recipe Ingredients: 5 cups mashed, boiled potatoes (could be reduced to 4 cups)* 1/2 cup sour cream 2 ounces cream cheese 2 tablespoons butter, softened, divided 1 egg yolk 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1-1/2 teaspoon olive oil 1 pound ground lamb (We substituted ground chicken. You could also use ground beef or turkey.) 1 pinch salt and ground black pepper to taste 1 (16 ounce) can stewed tomatoes with juice, chopped 1 small yellow onion, chopped 1 small carrot, peeled and chopped 1/2 cup peas (frozen or fresh) 1 cup Irish stout beer (such as Guinness(R)) 1 cube beef bouillon (we used chicken bouillon) 1 tablespoon all-purpose flour 1 tablespoon Worcestershire sauce 1 cup shredded sharp cheddar cheese 2 teaspoons smoked paprika (optional) * 1 tsp. liquid smoke (optional) * Directions: -Stir cooked potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth. -Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb (or meat). Reduce heat to medium, and cook, stirring frequently, until browned, 4 to 5 minutes. Pour off excess grease and season meat with salt and black pepper to taste. -Add stewed tomatoes with juice, onion, and carrot into meat mixture; Stir and simmer until vegetables are tender, 5 to 10 minutes. Add peas; reduce heat to low and continue cooking, stirring frequently, 2 to 3 minutes. -Add one teaspoon of liquid smoke to meat mixture. Mix thoroughly. -Heat beer in a saucepan over medium heat; add (beef) bouillon cube. Cook and stir beer mixture until bouillon dissolves, about 5 minutes. - Melt 1 tablespoon butter in a separate pan over medium-low heat. Whisk flour into butter until it thickens, about 1 minute. -Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into meat mixture and simmer until mixture thickens, at least 5 minutes. -Set top oven rack roughly 6 inches from the oven broiler and preheat the broiler. Grease a 9x12-inch baking dish. - Pour (meat) mixture into the prepared baking dish. -Spoon mashed potatoes over (meat) mixture, covering like a crust. Sprinkle cheddar cheese and paprika evenly over mashed potatoes. -Broil in the preheated oven until the crust browns and the cheese is melted, 4 to 5 minutes. -Cool for about 5 minutes before serving. NOTES: We thought the smoked paprika added little flavor to the original recipe.  We added liquid smoke to the meat and it gave it a nice smoky flavor. Next time, we’ll reduce the amount of mashed potatoes to four cups.  We thought the layer of potatoes was a little too thick. (But if you love mashed potatoes, five cups would work ☺  )
Hope Callaghan (Made in Savannah Cozy Mystery Novels Box Set (The First 10 Books) (Hope Callaghan Cozy Mystery 10 Book Box Sets))
Agriculture determined this yearly cycle, which would make March an excellent choice for the start of a new year. The god Mars gave the month its name. This Mars, however, was not the god of war but the divine guardian of fields.9 Yet ancient sources also declare that January was, since earliest times, the year’s 1st month. The easiest explanation would be that a 12-month solar cycle was grafted onto a 10-month seasonal system, which itself might have replaced a lunar system of marking time.10 The 2 months that were introduced were January and February, by first assigning them to eleventh and twelfth position and later moving them to first and second place. The original introduction happened in the sixth century BCE when Rome was in Etruscan hands, and the later change occurred in 153 BCE at the latest, when the beginning of the new and civil year was moved from the Ides of March to the Kalends of January.
Sarolta A. Takács (Vestal Virgins, Sibyls, and Matrons: Women in Roman Religion)
1.    Preheat the oven to 350°F. Combine the endive, parsley, ½ cup of the mint, the greens, bread crumbs, 1 tablespoon of the caraway seeds, 1 tablespoon of the coriander seeds, the citrus peel, nutmeg, dates, ½ cup of the capers, the egg, brown sugar, verjuice, and marrow in a large bowl and season with salt and pepper. Season both sides of the lamb with salt and pepper. Spoon the mixture into the center of the lamb and tie closed with kitchen string. Place in a baking pan and bake for 1¼ hours, or until the internal temperature reaches 160°F for medium. Remove the lamb from the pan and let rest for 10 minutes. Meanwhile, bring the stock to a boil in a small sauce pan, until reduced by half. 2.    Add the orange juice to the baking pan and stir well to loosen the pan drippings. Purée the pan drippings with the Renaissance Stock, the remaining 2 tablespoons of mint, the remaining 2 tablespoons of capers, and the granulated sugar until smooth. Stir in the orange zest and warm in a small saucepan. 3.    Place the leg of lamb in the center of a serving platter and spoon the sauce over the lamb. Sprinkle the remaining ½ tablespoon of caraway and coriander seeds over the lamb and around the platter. ORIGINAL RECIPE: A Legge of Lambe searst with Hearbes Strue it as before shewed, with sweet Hearbes and grated Bread, Bisket seeds, a few Coriander-seeds, Lemmon pills minst fine, Nutmeg sliced, sliced Dates, a little grosse pepper, Capers washt cleane: put all together with sixe or seven yolkes of new layd Egges, hard roasted and whole, & put them in your stuffe and worke them with Sugar, Rosewater and verjuyce, and the Marrow of a bone or two, Salt and pepper, put all together into the Skin: Carrawayes and Orangado are fittest garnish for your Dish. MURRELLS TWO BOOKES OF COOKERIE AND CARVING, BOOK 1, 1615
Francine Segan (Shakespeare's Kitchen: Renaissance Recipes for the Contemporary Cook)
Just because it didn’t happen as you originally imagined, or you planned doesn’t mean it’s less than or not a blessing.
Jayne Townsley (Run to You (Seasons of Love Book 1))
The Rot is a byproduct of the deal your father made with Roderick Mierel expiring.” Ash’s brows lowered as he rested an arm on the nicked table. “That has nothing to do with the deal, Sera.” Shock rippled through me, rocking me to my very core. “I don’t understand. It started after I was born. It appeared then, and the weather started to change. The droughts and the ice that falls from the sky. The winters—” “The deal did have an expiration date because what my father did to the climate wasn’t natural. It couldn’t continue that way forever.” Ash’s gaze searched mine. “But all that meant was that the climate would return to its original state—more seasonal conditions like in some areas of the mortal realm. Of course, I doubt it will ever get as cold as Irelone, not where Lasania is located, but nothing too severe.” My heart sped up. There was a buzzing in my ears. I barely heard Saion when he said, “The weather has been affected by what Kolis did. That’s why the mortal realm is seeing more extreme weather like droughts and storms. It’s a symptom of the destabilization of the balance.” “The deal has nothing to do with the Rot?” I whispered, and Ash shook his head. I…I wanted to deny what he was saying. Believe that this was some sort of trick. “Did you think the two things were related?” Ash asked. A tremor started in my legs. “We knew the deal expired with my birth. That’s when the Rot showed. That’s what we’d been told, generation after generation. That the deal would end, and things would return to as they were.
Jennifer L. Armentrout (A Shadow in the Ember (Flesh and Fire, #1))
INSPIRED BY KFC® ORIGINAL RECIPE CHICKEN COPYCAT KFC FRIED CHICKEN This fried chicken can be served hot or pulled out of the fridge the next day as leftovers. Either way, folks love it. —Jeanne Schnitzler, Lima, MT PREP: 15 MIN. • COOK: 15 MIN./BATCH • MAKES: 12 SERVINGS 4 cups all-purpose flour, divided 2 Tbsp. garlic salt 1 Tbsp. paprika 3 tsp. pepper, divided 2 ½ tsp. poultry seasoning 2 large eggs 1 ½ cups water 1 tsp. salt 2 broiler/fryer chickens (3 ½ to 4 lbs. each), cut up Oil for deep-fat frying 1. In a large shallow dish, combine 2 ⅔ cups flour, garlic salt, paprika, 2 ½ tsp. pepper and poultry seasoning. In another shallow dish, beat the eggs and 1 ½ cups water; add salt and the remaining 1 ⅓ cups flour and ½ tsp. pepper. Dip chicken in egg mixture, then place in flour mixture, a few pieces at a time. Turn to coat. 2. In a deep-fat fryer, heat oil to 375°. Fry chicken, several pieces at a time, until chicken is golden brown and juices run clear, about 7-8 minutes on each side. Drain on paper towels. 5 oz. cooked chicken: 543 cal., 33g fat (7g sat. fat), 137mg chol., 798mg sod., 17g carb. (0 sugars, 1g fiber), 41g pro.
Taste of Home (Taste of Home Copycat Favorites Volume 2: Enjoy your favorite restaurant foods, snacks and more at home!)