Outdoor Cooking Quotes

Hey, check this weirdo out." Hi was inspecting a bust on the mantel. "This face is ninety percent eyebrow. What do you want to bet he owned slaves?" Scowling to match the carving's expression, Hi spoke in a gravelly voice. "In my day, we ate the poor people. We had a giant outdoor grill, and we cooked up peasant steaks every Sunday."

Looking at you reminds me of the kind of man I should be with." "And what kind of man is that? Drunken, poor, pathetic?" "No. I´ve never met him, but I see him plain as day. He has crinkles around his eyes when he smiles and tanned skin from working outdoors. Honest labor has callused his hands. He and I will hunt together, cook and eat big family meals together. He´ll marry me and love my family, too." Voice gone soft, she said, "He´ll give me a baby boy and a girl.

Uhh... I mean, uh, sorry you had to see that, but you know how it is when you get those, uh, manly urges, and you just gotta kill somethin'...fix things, uh, cook outdoors...

Cooking and eating food outdoors makes it taste infinitely better than the same meal prepared and consumed indoors.

Hamlet's Cat's Soliloquy "To go outside, and there perchance to stay Or to remain within: that is the question: Whether 'tis better for a cat to suffer The cuffs and buffets of inclement weather That Nature rains on those who roam abroad, Or take a nap upon a scrap of carpet, And so by dozing melt the solid hours That clog the clock's bright gears with sullen time And stall the dinner bell. To sit, to stare Outdoors, and by a stare to seem to state A wish to venture forth without delay, Then when the portal's opened up, to stand As if transfixed by doubt. To prowl; to sleep; To choose not knowing when we may once more Our readmittance gain: aye, there's the hairball; For if a paw were shaped to turn a knob, Or work a lock or slip a window-catch, And going out and coming in were made As simple as the breaking of a bowl, What cat would bear the houselhold's petty plagues, The cook's well-practiced kicks, the butler's broom, The infant's careless pokes, the tickled ears, The trampled tail, and all the daily shocks That fur is heir to, when, of his own will, He might his exodus or entrance make With a mere mitten? Who would spaniels fear, Or strays trespassing from a neighbor's yard, But that the dread of our unheeded cries And scraches at a barricaded door No claw can open up, dispels our nerve And makes us rather bear our humans' faults Than run away to unguessed miseries? Thus caution doth make house cats of us all; And thus the bristling hair of resolution Is softened up with the pale brush of thought, And since our choices hinge on weighty things, We pause upon the threshold of decision.

Hey, check this weirdo out.” Hi was inspecting a bus on the mantel. “This face is ninety percent eyebrow. What do you wanna bet he owned slaves?” Scowling to match the carving’s expression, Hi spoke in a gravelly voice. “In my day, we ate the poor people. We had a giant outdoor grill, and cooked up peasant steaks every Sunday. “That is General Clemmons Brutus Claybourne, you twit,” a voice said dryly. “He commanded two companies during the Revolution, before dying at Yorktown. You might show a little respect.

I'm a man. Men cook outside. That outdoor grilling is a manly pursuit has long been beyond question. If this wasn't understood, you'd never get grown men to put on those aprons with pictures of dancing weenies on the front, and messages like 'Come 'n' Get It!

...people outdoors here just scuttle in vectors from air conditioning to air conditioning. The sun is a hammer. I can feel one side of my face start to cook. The blue sky is glossy and fat with heat, a few thin cirri sheared to blown strands like hair at the rims.

Tea: was there ever a more universal and life-sustaining beverage.

She hated handing over the responsibility of it to another person, but he had insisted. And anyway, he was a guy. Didn’t it do something for their egos to help damsels in distress with things they thought they had a monopoly on knowing about? Like car maintenance? Fixing things? Cooking outdoors?

Inside, the house was filled with people dressed in varying interpretations of the party's "Roaring Twenties" theme- chosen to commemorate the end of Kat's own roaring twenties. There were a couple of flapper dresses and Louise Brooks wigs, but the majority of the crowd was simply dressed up: girls in sequins, guys in blazers and jeans. They spilled out of the living room and onto the patio and garden surrounding the swimming pool; they clustered around the outdoor bar and the long table laden with finger foods: dumplings in bamboo steamer baskets, assorted sushi rolls, chicken satay made onsite by a hired cook- a wizened Malay man who'd brought his own mini grill and pandan-leaf fan.

A barbeque in Jasper County does not mean hamburgers and chicken breasts on a fancy gas grill. Yankees call anything you cook outside "barbeque." The word 'barbeque' in Ray's neck of the woods is a 'noun,' not a verb, and it means a whole hog tied to a spit with chicken wire and rope and roasted in an outdoor oven, usually in someone's backyard or some parking lot. And the fixin's that must accompany it are baked beans, collard greens, white rolls, cole slaw, and rice topped with a sweet gravy made from the drippings and other unmentionables that the packs call hash. Jasper folks sort of take the "don't ask, don't tell" approach with the hash. 'We don't want to know what's in it,' Ray thinks, 'but it sure tastes good.

At nine o'clock every morning you will read aloud one half-hour to me. Before that you will use the time to put this room in order. Wednesday and Saturday forenoons, after half-past nine, you will spend with Nancy in the kitchen, learning to cook. Other mornings you will sew with me. That will leave the afternoons for your music. I shall, of course, procure a teacher at once for you," she finished decisively, as she arose from her chair. Pollyanna cried out in dismay. "Oh, but Aunt Polly, Aunt Polly, you haven't left me any time at all just to to live." "To live, child! What do you mean? As if you weren't living all the time!" "Oh, of course I'd be breathing all the time I was doing those things, Aunt Polly, but I wouldn't be living. You breathe all the time you're asleep, but you aren't living. I mean living doing the things you want to do: playing outdoors, reading (to myself, of course), climbing hills, talking to Mr. Tom in the garden, and Nancy, and finding out all about the houses and the people and everything everywhere all through the perfectly lovely streets I came through yesterday. That's what I call living, Aunt Polly. Just breathing isn't living!

Signor Renzo's lodge stood on a grassy knoll near the crest of the hill. It was a modest place, just a low stone hut, before which stretched a woven ceiling of vines. My dinner was cooked on an open fire by the table. This was no banquet, but what the cook called a pique-nique, a meal for hunters to take outdoors. After Renzo had chosen two fat ducklings from his larder, he spitted them over the fire. Then he made a dish of buttery rice crowned with speckled discs of truffle that tasted powerfully of God's own earth. 'Come sit with me,' I begged, for I did not like him to wait on me. So together we sat beneath the vines as I savored each morsel and guessed at the subtle flavorings. 'Wild garlic?' I asked, and he lifted his brows in surprise as he ate. 'And a herb,' I added, 'sage?' 'For a woman, you have excellent taste.' For a woman, indeed! I made a play of stabbing him with my knife. It was most pleasant to eat our pique-nique and drink the red wine, which they make so strong in that region that they call it black or nero. I asked him to speak of himself, and between a trial of little dishes of wild leaves, chestnut fritters, and raisin cake, Signor Renzo told me he was born in the city and had worked at a pastry's cook shop as a boy, where he soon discovered that good foods mixed with ingenious hands made people happy and free with their purses.

I had to drive through a very poor and largely Hispanic section of Miami to get to the apartment complex where Casey Martin had died. There were a lot of beautiful women on the sidewalks and at the outdoor cafés, a lot of tough guys and a lot of guys who weren’t tough but trying to look like they were. The streets were alive with what criminally passed for music nowadays, and there were smells of cooking in the air that suggested savory tastes. Small, hole-in-the-wall shops marked one end, and some more upscale stores the other. The dividing line between the two was discernible not just by the stores, but the women. The women and even younger girls at the lower income end seemed softer, friendlier, quicker with a genuine smile. The ones walking into the trendy places were just as pretty, more expensively dressed, but more apt to express scorn than produce a spontaneous smile. The upscale women appeared to be from a different planet. For them, everything was sexist, everything a slight. They were eternal victims, even though the entire world was in their favor. The women at the poor end fell in love, watched out for their men, while the more affluent were stand-offish and demanding, making certain any man “lucky” enough to be with them lived in the right zip code, had the right amount of bling to give them, and above all, had been properly neutered. The balls of their boyfriends and husbands — sometimes they had both — were always in their handbag, somewhere between the trendy lip liner and eye shadow. A kiss from one of the poor girls was a sweet gift, filled with passion and tenderness, even if it could only last a night. A kiss from an uptown girl meant you’d checked off all her right boxes, and she needed to fulfill her duty. Girls without money were from Venus, girls with money were from Mars.

With its glass walls, you can enjoy the view even when it’s raining. It has a huge outdoor terrace with a panoramic view across the city, but the big draw is that you are up high, directly in front of the ‘cricket cage’ balustrade of Brunelleschi’s dome. Just between you and me, the Folco Portinari–Dante connection had me sold before I even arrived. It could have had a view of the men’s toilets and I still would have been thrilled, just because I love the Alighieri-Portinari story! (See Chapter 23: A Walk With Dante.) My first time here was with the city archivist I told you about in the chapter on the Duomo, so I associate this place with cool local 30-somethings with fascinating jobs in the city and endless stories about Florence, dating back to Julius Caesar. Caffeteria della Oblate is a little tricky to find, but that means the tourist crowd can’t find it either, so walking around in circles trying to get here is worth it. And of course, there’s that view… Address: Via dell’ Oriuolo, 26

THE WOMEN FROM THE congregation might appear delicate and ladylike, but on this island strength was a necessity. Most of these women could climb onto a roof before a storm to make certain that the shutters at every window were bolted shut, they could cook over an outdoor fire, kill chickens and wild waterfowl, do what they must should the tolerance of our people fade in yet another country.

We ate even more fresh seafood: nakji bokkeum, stir-fried octopus; maeuntang, spicy fish stew; and the Jeju specialty, black pig barbecue wrapped in sesame leaves. Thick strips of samgyupsal sizzled over hot coals, clinging stubbornly to the wire grill as an ajumma came to cut it into bite-sized pieces with a pair of kitchen scissors.

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In the tin-covered porch Mr Chawla had constructed at the rear of the house she had set up her outdoor kitchen, spilling over into a grassy patch of ground. Here rows of pickle jars matured in the sun like an army balanced upon the stone wall; roots lay, tortured and contorted, upon a cot as they dried; and tiny wild fruit, scorned by all but the birds, lay cut open, displaying purple-stained hearts. Ginger was buried underground so as to keep it fresh; lemon and pumpkin dried on the roof; all manner of things fermented in tightly sealed tins; chilli peppers and curry leaves hung from the branches of a tree, and so did buffalo curd, dripping from a cloth on its way to becoming paneer. Newly strong with muscles, wiry and tough despite her slenderness, Kulfi sliced and pounded, ground and smashed, cut and chopped in a chaos of ingredients and dishes. ‘Cumin, quail, mustard seeds, pomelo rind,’ she muttered as she cooked. ‘Fennel, coriander, sour mango. Pandanus flour, lichen and perfumed kewra. Colocassia leaves, custard apple, winter melon, bitter gourd. Khas root, sandalwood, ash gourd, fenugreek greens. Snake-gourd, banana flowers, spider leaf, lotus root …’ She was producing meals so intricate, they were cooked sometimes with a hundred ingredients, balanced precariously within a complicated and delicate mesh of spices – marvellous triumphs of the complex and delicate art of seasoning. A single grain of one thing, a bud of another, a moist fingertip dipped lightly into a small vial and then into the bubbling pot; a thimble full, a matchbox full, a coconut shell full of dark crimson and deep violet, of dusty yellow spice, the entire concoction simmered sometimes for a day or two on coals that emitted only a glimmer of faint heat or that roared like a furnace as she fanned them with a palm leaf. The meats were beaten to silk, so spiced and fragrant they clouded the senses; the sauces were full of strange hints and dark undercurrents, leaving you on firm ground one moment, dragging you under the next. There were dishes with an aftertaste that exploded upon you and left you gasping a whole half-hour after you’d eaten them. Some that were delicate, with a haunting flavour that teased like the memory of something you’d once known but could no longer put your finger on. Pickled limes stuffed with cardamom and cumin, crepuscular creatures simmered upon the wood of a scented tree, small river fish baked in green coconuts, rice steamed with nasturtium flowers in the pale hollow of a bamboo stem, mushrooms red – and yellow-gilled, polka-dotted and striped. Desire filled Sampath as he waited for his meals. Spice-laden clouds billowed forth and the clashing cymbals of pots and pans declared the glory of the meal to come, scaring the birds from the trees about him.

Although the deepest of snow in living memory lay upon the ground, the sun was shining and Aurelia breathed easiest out of doors. The four walls of any given room could not give her the horizons she longed for - horizons she could measure with her eyes and strive to conquer with her own two legs. She was like a wild animal, Cook always said.

In each portside town, enticing aromas waft from every harborside taverna, mountaintop inn, and home. Not only do the Greeks appreciate good food, it is central to their culture. Produce markets spill over with fragrant local provender: grapes, cucumbers, lemons, and tomatoes, as well as sardines, shellfish, and lamb. Lunch--usually the largest meal of the day--begins after 2 P.M., and is followed by an ample siesta. The long work day resumes, and dinner begins after 9 P.M. It may last well into the night among friends: a glass of ouzo--accompanied by singing, guitar playing, and dancing--often ends the evening meal, postponing bedtime until the wee hours. Laughter and conversation flavor the food at every meal. The Mediterranean climate is conductive to year-round outdoor eating. In each home, a table on the patio or terrace takes pride of place. Many home cooks build outdoor ovens and prepare succulent roasted meats and flavorful, herb-scented potatoes that soak up the juice of the meat and the spritz of a lemon. Tavernas, shaded by grape arbors, are synonymous with Greece and its outdoor culinary culture. One of the greatest pleasures of the Greek Isles is enjoying a relaxing meal while breathing the fresh sea air and gazing out on spectacular vistas and blue waters.

Cooking without a good digital thermometer is like driving without a speedometer, building furniture without a tape measure, or filling your tires without a pressure gauge. Invest in good thermometers. They’re inexpensive, fast, and accurate. They will pay for themselves. Nothing will improve your cooking more. You Need Three Thermometers Temperature is paramount in cooking, and you must measure it accurately in three different places: the cooker, the food, and your refrigerator. Oven/grill/smoker thermometer. Can you imagine cooking indoors if your oven did not have a thermometer? Then why try to cook outdoors without a good oven thermometer? (And

SPECIAL INTEREST GROUPS These days, there are special interest groups of all kinds: sports clubs, outdoor clubs, singles activities, political groups, cooking clubs, travel groups, and many more. You can join any of these groups as a way of experimenting with your social self. The people there need never know you wrestle with social anxiety. If you seem quiet or reserved at first, that’s natural. If you need to, you can apply your self-help strategies to make it easier for you to interact.

By the time they’d had their massage, dressed and dried their hair, Dayna looked perfect. She was wearing a pale pink dress that set off her tan and matching sandals. It was obvious she’d planned this barbecue to impress Temo. She’d already mentioned his name sixteen times--Sophie had counted. “Temo’s meat for the birra is going to be so-o good,” Dayna sang out as she led the way to the outdoor courtyard. “What’s birra?” Liv asked. “It’s Temo’s special recipe,” Dayna sighed. “From his mother, Marita. Isn’t that a lovely name?” “But what is it?” Dayna twirled the end of one pigtail around her finger. “It’s a kind of delicious Mexican stew, and Temo will cut off slabs of the meat he’s been cooking to put in it, and you’ll just die it’s so good.” Nineteen times, Sophie thought.

What is an operating system, really? What did Cutler’s team wish to create? Picture a wealthy English household in the early 1900s. Think of a computer—the hardware—as a big house, the family’s residence. The house consists of plumbing and lighting, bricks and mortar, windows and doors—all manner of physical things and processes. Next, imagine computer software as the people in the house. The household staff, living downstairs, provide a whole range of services at once. The butler stands by the door, the driver washes the car, the housekeeper presses the linen, the cook provides meals and bakes cakes, the gardener rakes the leaves from the lawn. And this activity, which seemingly happens of its own accord, is coordinated by the head of the household staff. Such is the life of the downstairs dwellers, who in a certain sense exist in the background. Then consider the people upstairs. They are the whole reason for the toil of the people downstairs. The husband desires a driver not simply for peace of mind but because he wishes to travel. The wife employs a cook, so her family can eat well. The children benefit from the work of the gardener, who clears the yard of debris, enabling them to play outdoors safely. The picture of the family upstairs and their faithful downstairs servants neatly illustrates the great divide in the world of software. The people upstairs are the applications: the word-processing, electronic ledger, database, publishing and numerous other programs that satisfy human needs and wants. The people downstairs collectively perform the functions of an operating system. Theirs is a realm of services, some automatic, some requiring a special request. These services lay the basis for the good stuff of life. Cutler

From the first night we heard the barred owl’s distinctive, four-note call – frequently described as “who cooks for you?” but to me sounding more like “whoo, whoo, huh-whoo?” – echoing through our woods,

Tilapia with Mango Salsa   INGREDIENTS: 1/3 cup extra-virgin olive oil 1 tablespoon lemon juice 1 tablespoon minced fresh parsley 1 clove garlic, minced 1 teaspoon dried basil 1 teaspoon ground black pepper 1/2 teaspoon salt 2 (6 ounce) tilapia fillets 1 large ripe mango, peeled, pitted and diced 1/2 red bell pepper, diced 2 tablespoons minced red onion 1 tablespoon chopped fresh cilantro 1 jalapeno pepper, seeded and minced 2 tablespoons lime juice 1 tablespoon lemon juice salt and pepper to taste   INSTRUCTIONS: ●Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a re-sealable plastic bag. ●Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. ●Marinate in the refrigerator for 1 hour. ●Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. ●Add the lime juice and 1 tablespoon of lemon juice, and toss well. ●Season to taste with salt and pepper, and refrigerate until ready to serve. ●Preheat an outdoor grill for medium-high heat, and lightly oil grate. ●Remove the tilapia from the marinade, and shake off excess. ●Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. ●Serve the tilapia topped with mango salsa. ●Enjoy!

Looking for a partner in mostly legal activities. Enjoy cooking, gardening, the outdoors, romance, art, reading, and animals. Please be kind and have more emotional intelligence than a turnip.

Pranav Mishra is a well-rounded individual with diverse interests and hobbies. In addition to his love for data analysis and machine learning, Pranav Mishra enjoys playing cricket and watching the NBA. He is also an avid hiker and spends his weekends exploring the outdoors with his golden retriever, Fluffy. Pranav Mishra enjoys cooking, reading, camping, and playing computer games during his leisure time. He is also a fan of music and loves learning about new cultures through his travels.

Some researchers categorize chores as inside versus outside. Inside chores tend to be female coded: cooking, cleaning, doing laundry. Outside chores tend to be male coded: lawn maintenance, snow removal, small home repairs. By this rationale, one might expect men in urban areas to shift and do more inside work than men living in rural areas because, when one lives in an urban apartment or small home, there is far less work to do outdoors. On the contrary, the same chore diaries show no significant difference in the number of indoor chores of urban men compared to rural men. Broadly speaking, men in urban areas have more free time than men in rural areas.

Do you want to go downstairs and get cake?" She knew it was a way out, but she accepted it, gratefully. She also accepted the cake. It was what Rowan called a raid-the-kitchen dinner, and Hutch more sniffily called eating scraps. Hutchincroft couldn't waste more magic turning human to cook, and Rowan couldn't be bothered. So they had bread and cheese and undersized tomatoes and cold sausages from last night, with the last of the sponge cake and tinned peaches for after, and took it up to the turret battlements as planned. It was late in the year eat outdoors, and the wind was fierce from the shore, but the walls protected them as long as they sat on the still-warm flagstones. The sky above was shifting to purple, and when Biddy tilted her head back, she felt as though she could fall into it. That evening, she loved the island more than anything that could be in the world.

outdoor pursuits, activism, artistry, or any number of other activities, even if they aren’t our official “jobs.” In my generation, people had plenty of hobbies. Entertainment was an event that often took place outside the home, so we had to come up with ways to entertain ourselves. Many of us cooked from scratch, worked on our homes and cars, gardened, wrote stories, sang and played musical instruments, or practiced crafts such as knitting, cross-stitching, and painting. Such activities are creative and connect us with our life force.

My grandfather always had a little framed picture by his bed that simply said: There is always music in the garden, but our hearts have to be still enough to hear it. So every once in a while, take out your backpack and head off for a night under canvas. Even if it’s only for one night, and even if it’s only in your garden. Nature and the outdoors are a universal and deep-rooted language that we can all pick up once we get immersed. Once you have learnt to tie a bowline or cook a simple meal over a fire that you’ve built yourself, you’ll never forget it. I mean, who doesn’t want to learn how to make fire without matches? It is one of the greatest and oldest of human achievements. These skills and experiences are so deep-rooted in our subconscious that it is no surprise that they calm us. It is about being true to who we all are. And to remind ourselves of this, every now and again, is always going to better our lives. So camp out, enjoy some stories, watch a bit of nature’s TV (that’s a fire, by the way), eat simple food with your fingers, drink some wine and chat to those you love, and then lie back and soak in some quiet time under the night sky: it is restorative. You don’t need to be in Fiji to get restored! The only thing I would add to all this is once a year to watch a sunrise. It is good for the mind, body and spiritual health: to get up early and watch the sun appear quietly over the horizon, with no fuss, no fanfare - a gentle, warming, calm reminder that the world, at its heart, is wonderful, and that life is truly a gift. Never underestimate the power of simple pleasures like this to restore and inspire you. It is part of how we are made.

Teach a man to fish and you’ve fed him for a lifetime. Unless, of course, he doesn’t like sushi – then you’ll have to buy him a Kelly Kettle, hobo stove, wok or frying pan as well.

The Knife Tribe are the world leading knife experts, we write articles and blog posts about all kinds of knives. Anything from outdoor knives, cooking knives, machetes, swords and much more. We purchase and test all products we review so people that buy any knife we review can be confident that it's a good knife.

Okinawan Glazed Greens TOTAL COOK TIME: 10 MINUTES | MAKES 4 SERVINGS Okinawan centenarians generally eat greens, often grown in the nutrient-rich soil of their year-round gardens, every day for most of their lives. The greens are used for cooking, and the herbs for both medicinal and culinary purposes. Besides being a continuous source of fresh vegetables, gardening is also a source of daily physical activity and exercise with a wide range of motion. The outdoor exposure provides a regular dose of vitamin D from the sun and gardening has been shown in studies to reduce stress and improve overall mood. Use this quick and easy recipe to whip up any type of green vegetable with the probiotic power of miso. You can create variations with green beans, sautéed kale, or bok choy for a delicious side dish. 8 cups chopped greens like spinach, mizuna, or mustard greens ⅓ cup citrus juice (orange or lime) 2 tablespoons white miso 2 tablespoons mirin (sweet rice wine), plus more if needed Parboil the greens by heating water to a boil, adding the greens, and removing after 1 to 2 minutes, once the greens have turned a bright color. Drain greens. Over the sink, lightly squeeze greens between your hands to remove excess water. In a mixing bowl, whisk together citrus juice, white miso, and mirin. Add greens to the bowl and mix with hands. Season to taste with more mirin.

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