Potato Nuggets Quotes

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What do you mean 'warn me'?" Why did they both think I was going to claw her eyes out? The old me must've been psychotic." "I told you she has a soft spot for me." "Yeah, and I have a soft spot for tater tots, but that doesn't require me to warn people." "I think I can safely say she doesn't feel about me like you feel about tater tots," Cheney said, unsuccessfully trying to suppress his amusement. "I don't know, I really like tater tots," I mumbled. Cheney's laughter filled the room. "I stand corrected. Apparently your love for fried potato nuggets is much deeper that I gave credit.
Liz Schulte (Easy Bake Coven (Easy Bake Coven, #1))
Pommes de Terre” The plow; the raw September earth; the massive-haunched and mighty-hoofed old bay clomping and farting down the furrow; Father holding the plow, my brother the reins, and me with a sack following, gathering the fruits of the overturned soil – the earth apples… Richly abundant, brown fat potatoes, thick as stars, appearing like miracles out of the barren, weedy, stony patch, thousands of big hefty solid spuds, bushel after bushel, a hundred bushels per acre, a mass of treasure from the earth… How our hands and eyes delighted in that harvest, how gladly we dragged our bulging gunnysacks to the wagon…a wagonful of potatoes! Dark, crusted with dirt, soil, earth, cool to the touch, good to eat even raw; we plowed the shabby-looking field and turned up nuggets, plenty, abundance, more than we needed, riches unimagined…
Edward Abbey
EASY FIRST FINGER FOODS FOR BABIES • steamed (or lightly boiled) whole vegetables, such as green beans, baby corn, and sugar-snap peas • steamed (or lightly boiled) florets of cauliflower and broccoli • steamed, roasted or stir-fried vegetable sticks, such as carrot, potato, egg plant, sweet potato, parsnip, pumpkin, and zucchini • raw sticks of cucumber (tip: keep some of these ready prepared in the fridge for babies who are teething—the coolness is soothing for their gums) • thick slices of avocado (not too ripe or it will be very squishy) • chicken (as a strip of meat or on a leg bone)—warm (i.e., freshly cooked) or cold • thin strips of beef, lamb or pork—warm (i.e., freshly cooked) or cold • fruit, such as pear, apple, banana, peach, nectarine, mango—either whole or as sticks • sticks of firm cheese, such as cheddar or Gloucester •breadsticks • rice cakes or toast “fingers”—on their own or with a homemade spread, such as hummus and tomato, or cottage cheese And, if you want to be a bit more adventurous, try making your own versions of: • meatballs or mini-burgers • lamb or chicken nuggets • fishcakes or fish fingers • falafels • lentil patties • rice balls (made with sushi rice, or basmati rice with dhal) Remember, you don’t need to use recipes specifically designed for babies, provided you’re careful to keep salt and sugar to a minimum.
Gill Rapley (Baby-Led Weaning: The Essential Guide to Introducing Solid Foods and Helping Your Baby to Grow Up a Happy and Confident Eater)
The variety of wares was staggering: stacks of brown haddock fried in batter, pea soup crowded with chunks of salt pork, smoking-hot potatoes split and doused with butter, oysters roasted in the shell, pickled whelks, and egg-sized suet dumplings heaped in wide shallow bowls. Meat pasties had been made in half-circle shapes convenient for hand carrying. Dried red saveloy and polony sausages, cured tongue, and cuts of ham seared with white fat were made into sandwiches called trotters. Farther along the rows, there was an abundance of sweets: puddings, pastries, buns crossed with fat white lines of sugar, citron cakes, chewy gingerbread nuts dabbed with crackled icing, and tarts made with currants, gooseberries, rhubarbs, or cherries. Ransom guided Garrett from one stand to the next, buying whatever caught her interest: a paper cone filled with hot green peas and bacon, and a nugget of plum dough. He coaxed her to taste a spicy Italian veal stew called stuffata, which was so delicious that she ate an entire cup of it.
Lisa Kleypas (Hello Stranger (The Ravenels, #4))
Before long our entire table was covered in food: an earthenware ramekin of pearly-pink prawns bathed in garlic butter; translucent, paper-thin slices of cured ham fanned out on the plate; tortilla espanola with nuggets of potato and sweet onion; candy-stripe beets studded with goat cheese and almond slivers; slow-cooked short ribs almost silky in their tenderness; thick chorizo stew.
Kirstin Chen (Soy Sauce for Beginners)