Pork Lover Quotes

A Short Ode To Sausage "Sad to say, there are people who regard lovers of sausages as relics from a kind of nutritional Dark Ages"…---Charles Simic, poet. Theologically, I’d say I was predestined to eat animals carefully stuffed inside their own intestines. I’m the first to eat knockwurst, and the last in a cholesterol tsunami to relinquish my salami to the authorities. Whether beef, lamb or pork-- it will end up on my fork. (I’m clear about my priorities.) And for those who go into hysterics proclaiming sausages barbaric, I want you to understand: That though you might be leaner you can only have my wiener if you pry it from my cold dead hands.

[...]a man and a boy, side by side on a yellow Swedish sofa from the 1950s that the man had bought because it somehow reminded him of a zoot suit, watching the A’s play Baltimore, Rich Harden on the mound working that devious ghost pitch, two pairs of stocking feet, size 11 and size 15, rising from the deck of the coffee table at either end like towers of the Bay Bridge, between the feet the remains in an open pizza box of a bad, cheap, and formerly enormous XL meat lover’s special, sausage, pepperoni, bacon, ground beef, and ham, all of it gone but crumbs and parentheses of crusts left by the boy, brackets for the blankness of his conversation and, for all the man knew, of his thoughts, Titus having said nothing to Archy since Gwen’s departure apart from monosyllables doled out in response to direct yes-or-nos, Do you like baseball? you like pizza? eat meat? pork?, the boy limiting himself whenever possible to a tight little nod, guarding himself at his end of the sofa as if riding on a crowded train with something breakable on his lap, nobody saying anything in the room, the city, or the world except Bill King and Ken Korach calling the plays, the game eventless and yet blessedly slow, player substitutions and deep pitch counts eating up swaths of time during which no one was required to say or to decide anything, to feel what might conceivably be felt, to dread what might be dreaded, the game standing tied at 1 and in theory capable of going on that way forever, or at least until there was not a live arm left in the bullpen, the third-string catcher sent in to pitch the thirty-second inning, batters catnapping slumped against one another on the bench, dead on their feet in the on-deck circle, the stands emptied and echoing, hot dog wrappers rolling like tumbleweeds past the diehards asleep in their seats, inning giving way to inning as the dawn sky glowed blue as the burner on a stove, and busloads of farmhands were brought in under emergency rules to fill out the weary roster, from Sacramento and Stockton and Norfolk, Virginia, entire villages in the Dominican ransacked for the flower of their youth who were loaded into the bellies of C-130s and flown to Oakland to feed the unassuageable appetite of this one game for batsmen and fielders and set-up men, threat after threat giving way to the third out, weak pop flies, called third strikes, inning after inning, week after week, beards growing long, Christmas coming, summer looping back around on itself, wars ending, babies graduating from college, and there’s ball four to load the bases for the 3,211th time, followed by a routine can of corn to left, the commissioner calling in varsity teams and the stars of girls’ softball squads and Little Leaguers, Archy and Titus sustained all that time in their equally infinite silence, nothing between them at all but three feet of sofa;

You might expect such a grand hamper to be filled with smoked salmon, a cocktail of olives---ciabatta bread, perhaps. But no. Marcus knows that my taste in food runs to the far side of the Philistine. Instead, the hamper is packed with pork pies, hot pizza wrapped in foil, Walkers crisps, Pringles, my very favorite muffins from Chocolate Heaven and, in its own little cooler, a tub of Ben & Jerry's Chocolate Chip Cookie Dough Ice Cream.

Name … Cookie Haque – well, kind of.1 Parents … Abed and Rozie. Sisters … Nahid and Roubi. Age … Nine, although I feel I am more mature than this. Pets … Really want one. Star Sign … Don’t believe in all that. I mean, how could somebody’s whole personality be determined by random stars or what month they’re born in? Makes no sense. E.g. I’m supposed to be a Scorpio but their traits include being jealous, negative, secretive and resentful. I am NONE of those! Best friend … Keziah, Keziah, always and forever Keziah. BFF. Hobbies … I love drawing and doodling. My current favourite doodle is a hedgehog. I like drawing it with different hairstyles. I love long words and chatting too, if you count that as a hobby! I used to collect sachets of stuff, anything really … salt, pepper, shampoo, all sorts – but I’ve given up on that now. I’ve collected so many different types of things: coins, stamps, acorns. No idea why I collected acorns. Random! Favourite Teacher … Ms Krantz Favourite Subject … Science. How can anybody not love science? I like it because it explains EVERYTHING. It’s thanks to science that human beings can build buildings that don’t fall down, design cars and planes that don’t crash and make medicines to help us get better. Without progress in science we’d all still be cavemen running around in rabbit skins with sticks! No houses, no TVs, no iPads! We owe science A LOT. Favourite Food … I love all food except for pork. We don’t eat pork in my family cos we’re Muslim. My favourite sandwich is coronation chicken and my favourite food at the moment is a roast dinner but it changes all the time. I just love food! Favourite Colour … Favourite colour for what? Just because I like wearing green clothes doesn’t mean I want to paint my house green! What a dumb question! More Stuff About Me … I do a good Bart Simpson impression. CHAPTER 1 Animal Lover

For lamb, stick with chops, ribs and shank. For pork, the best cuts are shoulder, pork belly, ribs and butt roasts. For poultry, your best options are wings, thighs and drumsticks. As far as seafood is concerned, try shrimp, scallops, lobster, crab, sardines, mackerel, trout and salmon.

The pizza was fresh and hot, made with local ingredients by a pizzeria that had been a part of Monterey’s landscape for more than thirty years. The price of pork had more than tripled in the last ten years, taking mainstays like sausage and pepperoni to the “deluxe toppings” menu, replacing them with salmon and ground hamburger. Brian looked mournfully at his slice of the daily special—farm-raised shrimp, pineapple, garlic, and mushroom—and said, “I would commit serious crimes for a real meat lover’s pizza.