Putting On The Ritz Quotes

One might even argue that if an animal could choose with intelligence, it would opt for living in a zoo, since the major difference between a zoo and the wild is the absence of parasites and enemies and the abundance of food in the first, and their respective abundance and scarcity in the second. Think about it yourself. Would you rather be put up at the Ritz with free room service and unlimited access to a doctor or be homeless without a soul to care for you?... But I don't insist. I don't mean to defend zoos. Close them all down if you want (and let us hope that what wildlife remains can survive in what is left of the natural world). I know zoos are no longer in people's good graces. Religion faces the same problem. Certain illusions about freedom plague them both.

Indeed, it is worth noting that most uses of the words "heaven" or "heavenly" in the New Testament bear little relation to the meanings we have so unscripturally attached to them. For us, heaven is an unearthly, humanly irrelevant condition in which bed-sheeted, paper-winged spirits sit on clouds and play tinkly music until their pipe-cleaner halos drop off from boredom. As we envision it, it contains not one baby's bottom, not one woman's breast, not even one man's bare chest - much less a risen basketball game between glorified "shirts" and "skins." But in Scripture, it is a city with boys and girls playing in the streets; it is buildings put up by a Department of Public Works that uses amethysts for cinder blocks and pearls as big as the Ritz for gates; and indoors, it is a dinner party to end all dinner parties at the marriage supper of the Lamb. It is, in short, earth wedded, not earth jilted. It is the world as the irremovable apple of God's eye.

Tender poached egg. Creamy mashed potatoes. And the thick layer of hot, melted cheese! Those are all incredibly delicious, but what takes the cake is the roux! It's been made in a VICHYSSOISE style!" VICHYSSOISE Boiled potatoes, onions, leeks and other ingredients are pureed with cream and soup stock to make this potage. It's often served chilled. Its creation is generally credited to Louis Diat, a French chef at the Ritz Carlton in New York, who first put it on the hotel's menu in 1917. "Amazing! It looks like a thick, heavy dish that would sit in the stomach like lead, but it's so easy to eat!" "The noodles! It's the udon noodles, along with the coriander powder, that makes it feel so much lighter! Coriander is known for its fresh, almost citrusy scent and its mildly spicy bite. It goes exceptionally well with the cumin kneaded into the noodles, each spice working to heighten the other's fragrance. AAAH! It's immensely satisfying!" "I have also included dill, vichyssoise's traditional topping. Dry roasting the dill seeds together with the cumin seeds made a spice mix that gave a strong aroma to the roux." "Hm! Fat noodles in a thick, creamy roux. Eating them is much the same experience as having dipping noodles. What an amazing concept to arrive at from a century-old French soup recipe!

Sally's father,' explained Walter, 'got me a job in a bank. I can't tell you what I suffered for three whole days. It was like a PG Wodehouse novel, only not funny at all, or perhaps I've no sense of humour. To begin with, I had to get up at eight every morning. One had much better be dead, you know. Then, my dear, the expense! I can't tell you what it cost me in taxis alone, not to mention the suit I had to buy - a most lugubrious black affair. There was no time to get back here for luncheon, and I couldn't go all day without seeing Sally, so we went to a restaurant that was recommended to us called "Simkins," too putting off. Sally was given some perfectly raw meat with blood instead of gravy, and naturally she nearly fainted, and she had to have brandy before I could get her out of the place. By then we were so upset that we felt we must go to the Ritz in order to be soothed, which meant more taxis. In the end we reckoned that those three days had cost me every penny of thirty pounds, so I gave it up. I can't afford that sort of thing, you know.

It turned out there was something Marty did a little better. It all started with tuna casserole, or at least something RBG called tuna casserole. At Fort Sill one night, right after they were married, she dutifully presented the dish. That was her job, after all, or one of them. Marty squinted at the lumpy mass. “What is it?” And then he taught himself how to cook. The Escoffier cookbook had been a wedding gift from RBG’s cousin Richard. The legendary French chef had made his name at hotels like the Ritz in Paris and the Savoy in London. It was not exactly everyday fare for two young working parents on a military base in Oklahoma. But Marty found that his chemistry skills came in handy, and he began working his way through the book. Photograph by Mariana Cook made at the Ginsburgs’ home in 1998 Still, for years, the daily cooking was still RBG’s reluctant territory. Her repertoire involved thawing a frozen vegetable and some meat. “I had seven things I could make,” RBG said, “and when we got to number seven, we went back to number one.” Jane isn’t sure she saw a fresh vegetable until she was sent to France the summer she turned fourteen. Around that time, she decided, as RBG put it to me, “that Mommy should be phased out of the kitchen altogether.” RBG cooked her last meal in 1980. The division of labor in the family, Jane would say, developed into this: “Mommy does the thinking and Daddy does the cooking.” Growing up, James says, he got used to people asking him what his father did for a living, when his mother did something pretty interesting too.

CREAM CHEESE PUFFS Hannah’s Note: If you’re not going to serve these right away, you can mix up the cream cheese part and refrigerate it until it’s time to spread it on the crackers.   8-ounce package cream cheese (the firm kind, not the whipped) 2 Tablespoons ( 1/8 cup) mayonnaise (We used Hellmann’s***) 3 Tablespoons minced green onion OR 3 Tablespoons minced dried onion OR 3 Tablespoons minced shallots 1 beaten egg   A box of salted crackers (We used Ritz Crackers and they were great!)   Unwrap the cream cheese and put it in a microwave-safe bowl. Nuke it on HIGH for 30 seconds, or until it begins to soften.   Mix in the mayonnaise and stir until the mixture is smooth.   Mix in the onion. (If you use green onion instead of shallots or dried onion, you can use up to one inch of the stem.)   Mix in the beaten egg.   Lay out the crackers on a broiler pan, salt side up. (We used a disposable broiler pan so we could trash it at Granny’s Attic and we wouldn’t have to carry it back to The Cookie Jar.)   Spread the cream cheese mixture on top of the cracker in a circle that reaches the edges. Mound it slightly in the center. Use about two teaspoons of cheese mixture per cracker.   Position the rack approximately three inches below the coil of the broiler and turn it on HIGH. Broil the crackers (with the oven door open to the first latch so the broiler doesn’t kick on and off) until the cream cheese puffs up and is just starting to turn golden. This should take about 90 seconds if the rack is correctly positioned.   Let cool for a minute or two, so your guests won’t burn their tongues. Transfer the Cream Cheese Puffs to a platter and serve.   Yield: Approximately 2 dozen hot and yummy hors d’oeuvres.  

Ingrid Seward Ingrid Seward is editor in chief of Majesty magazine and has been writing about the Royal Family for more than twenty years. She is acknowledged as one of the leading experts in the field and has written ten books on the subject. Her latest book, Diana: The Last Word, with Simone Simmons, will be published in paperback in 2007 by St. Martin’s Press. We talked about everything and everybody, jumping from one subject to another was only women can. She was wonderfully indiscreet, and I found myself asking her the kind of things that I would hardly dare ask a close friend. I had recently been to the Ritz Hotel in Paris as Mohamed Al Fayed’s guest with Diana’s stepmother, Raine Spencer. At one time Diana hated Raine, but she had revised her opinion, and they were now the greatest of friends. As Raine worked for Harrods, the subject of Mohamed came up. Diana confessed she found him very amusing and “naughty,” and we joked that even the soap in the bathrooms of the Ritz Hotel was probably bugged. Diana was far more astute than people gave her credit for, and she knew a lot about Mohamed. He had invited her to see the Windsor House in Paris and bring William and Harry, and although she had wanted to go she had refused, saying, “Didn’t dare put my head over the parapet on that one.

Not everyone in Paris was awed by Sartre’s wartime politics. “Some wits,” as one historian puts it, “remark[ed] later that Sartre joined the resistance on the same day as the Paris police.” In other words: ten days before the liberation.

There was a silence, and then Tuppence burst out: ‘Money, money, money! I think about money morning, noon and night! I dare say it’s mercenary of me, but there it is!’ ‘Same here,’ agreed Tommy with feeling. ‘I’ve thought over every imaginable way of getting it too,’ continued Tuppence. ‘There are only three! To be left it, to marry it, or to make it. First is ruled out. I haven’t got any rich elderly relatives. Any relatives I have are in homes for decayed gentlewomen! I always help old ladies over crossings, and pick up parcels for old gentlemen, in case they should turn out to be eccentric millionaires. But not one of them has ever asked me my name—and quite a lot never said “Thank you.”’ There was a pause. ‘Of course,’ resumed Tuppence, ‘marriage is my best chance. I made up my mind to marry money when I was quite young. Any thinking girl would! I’m not sentimental, you know.’ She paused. ‘Come now, you can’t say I’m sentimental,’ she added sharply. ‘Certainly not,’ agreed Tommy hastily. ‘No one would ever think of sentiment in connection with you.’ ‘That’s not very polite,’ replied Tuppence. ‘But I dare say you mean it all right. Well, there it is! I’m ready and willing—but I never meet any rich men! All the boys I know are about as hard up as I am.’ ‘What about the general?’ inquired Tommy. ‘I fancy he keeps a bicycle shop in time of peace,’ explained Tuppence. ‘No, there it is! Now you could marry a rich girl.’ ‘I’m like you. I don’t know any.’ ‘That doesn’t matter. You can always get to know one. Now, if I see a man in a fur coat come out of the Ritz I can’t rush up to him and say: “Look here, you’re rich. I’d like to know you.”’ ‘Do you suggest that I should do that to a similarly garbed female?’ ‘Don’t be silly. You tread on her foot, or pick up her handkerchief, or something like that. If she thinks you want to know her she’s flattered, and will manage it for you somehow.’ ‘You overrate my manly charms,’ murmured Tommy. ‘On the other hand,’ proceeded Tuppence, ‘my millionaire would probably run for his life! No—marriage is fraught with difficulties. Remains—to make money!’ ‘We’ve tried that, and failed,’ Tommy reminded her. ‘We’ve tried all the orthodox ways, yes. But suppose we try the unorthodox. Tommy, let’s be adventurers!’ ‘Certainly,’ replied Tommy cheerfully. ‘How do we begin?’ ‘That’s the difficulty. If we could make ourselves known, people might hire us to commit crimes for them.’ ‘Delightful,’ commented Tommy. ‘Especially coming from a clergyman’s daughter!’ ‘The moral guilt,’ Tuppence pointed out, ‘would be theirs—not mine. You must admit that there’s a difference between stealing a diamond necklace for yourself and being hired to steal it.’ ‘There wouldn’t be the least difference if you were caught!’ ‘Perhaps not. But I shouldn’t be caught. I’m so clever.’ ‘Modesty always was your besetting sin,’ remarked Tommy. ‘Don’t rag. Look here, Tommy, shall we really? Shall we form a business partnership?’ ‘Form a company for the stealing of diamond necklaces?’ ‘That was only an illustration. Let’s have a—what do you call it in book-keeping?’ ‘Don’t know. Never did any.’ ‘I have—but I always got mixed up, and used to put credit entries on the debit side, and vice versa—so they fired me out. Oh, I know—a joint venture! It struck me as such a romantic phrase to come across in the middle of musty old figures. It’s got an Elizabethan flavour about it—makes one think of galleons and doubloons. A joint venture!’ ‘Trading under the name of the Young Adventurers, Ltd.? Is that your idea, Tuppence?’ ‘It’s all very well to laugh, but I feel there might be something in it.