Spicy Funny Quotes

Warm, aquamarine eyes stared into him—providing a lifeline to shore. And he wondered if she was really the one who needed saving . . .

Their lips met in a slow, languid kiss. Salt from her tears mixed with her natural sweetness. She wrapped her arms around his neck and pressed closer. Her softness, her scent, she filled and overran his senses. He mouthed another kiss against her lips. Heat flared inside his abdomen when she opened her mouth, and kissed him back with firmer lips.  He sank into her embrace, the heated connection she offered. A kinetic warmth surged through him, lighting, igniting dormant pieces inside—like someone returning home . . . A soft groan, hushed breaths. Their mouths parted and found each other again. He slid his hand behind her neck as he deepened the kiss.

Xav sprinkled olive oil on his lettuce. 'Lola was very particular that it all had to fit properly.' 'Lola?' squeaked Diamond. I wanted to warn her not to rise to the bait Xav was dangling in front of her but it was too late. Xav added some Parmesan and pepper. 'Suspicious, Diamond? You should be. This is a bachelor party I'm organizing, not a school outing, and it is going to tick all of Trace's boxes. Lola is either a very efficient water sports instructor or an exotic dancing girl; I'll leave it your imagination.' I rolled my eyes at Diamond. 'Myabe she's both. I mean the guys will really go for that, I guess. Don't worry,Di, Luigi and his crew will not disappoint us girls.' Luigi was in fact Contessa Nicoletta's little bespectacled chef with whom I had been consulting about the menu for Friday, but the Benedicts weren't to know that. 'He has promised to provide something suitably spicy for our tastes.

Brooke stared in surprise. “You brought me lunch?” “I was in the neighborhood.” She checked out the label on the bag. “DMK is twenty minutes from here.” “I was in that neighborhood, and now I’m here,” he said in exasperation. “Seriously, woman, you are impossible to feed.” He strode over and set the bag on her desk. “One cheeseburger with spicy chipotle ketchup and a side of sweet potato fries—chosen specifically for a certain spicy and sweet girl I know—and a green dill pickle for your eyes. So there.” He crossed his arms over his chest. Brooke studied him. “You seem very ornery right now.” “As a matter of fact, I am.” “Why?” “I don’t know,” he huffed. “Just . . . eat your Brooke Burger. Stop asking so many questions. Sometimes a guy just wants to buy a girl lunch. Any objections to that? Good. Enjoy your Sunday, Ms. Parker.” He strode out of her office, gone as quickly as he’d appeared. Brooke stared at the doorway and blinked.

Bindu held up her hands in a T-shape. "Neither of you are married or seeing anyone. The aunties did background checks." "Background checks?" Prem asked. "How did you? I mean- I didn't give you any of my personal information." Farha Auntie stood from her chair, brushed off her shoulders, and then stepped closer until she could whisper in his face. "I have your home address, genealogy history, the balance on your credit card, and your social security number prita. As well as the name of your pet beta fish when you were six. Don't test us.

I have been all over the world cooking and eating and training under extraordinary chefs. And the two food guys I would most like to go on a road trip with are Anthony Bourdain and Michael Ruhlmann, both of whom I have met, and who are genuinely awesome guys, hysterically funny and easy to be with. But as much as I want to be the Batgirl in that trio, I fear that I would be woefully unprepared. Because an essential part of the food experience that those two enjoy the most is stuff that, quite frankly, would make me ralph. I don't feel overly bad about the offal thing. After all, variety meats seem to be the one area that people can get a pass on. With the possible exception of foie gras, which I wish like heckfire I liked, but I simply cannot get behind it, and nothing is worse than the look on a fellow foodie's face when you pass on the pate. I do love tongue, and off cuts like oxtails and cheeks, but please, no innards. Blue or overly stinky cheeses, cannot do it. Not a fan of raw tomatoes or tomato juice- again I can eat them, but choose not to if I can help it. Ditto, raw onions of every variety (pickled is fine, and I cannot get enough of them cooked), but I bonded with Scott Conant at the James Beard Awards dinner, when we both went on a rant about the evils of raw onion. I know he is often sort of douchey on television, but he was nice to me, very funny, and the man makes the best freaking spaghetti in tomato sauce on the planet. I have issues with bell peppers. Green, red, yellow, white, purple, orange. Roasted or raw. Idk. If I eat them raw I burp them up for days, and cooked they smell to me like old armpit. I have an appreciation for many of the other pepper varieties, and cook with them, but the bell pepper? Not my friend. Spicy isn't so much a preference as a physical necessity. In addition to my chronic and severe gastric reflux, I also have no gallbladder. When my gallbladder and I divorced several years ago, it got custody of anything spicier than my own fairly mild chili, Emily's sesame noodles, and that plastic Velveeta-Ro-Tel dip that I probably shouldn't admit to liking. I'm allowed very occasional visitation rights, but only at my own risk. I like a gentle back-of-the-throat heat to things, but I'm never going to meet you for all-you-can-eat buffalo wings. Mayonnaise squicks me out, except as an ingredient in other things. Avocado's bland oiliness, okra's slickery slime, and don't even get me started on runny eggs. I know. It's mortifying.

Well, Ramón, I must tell you the irony of this entire situation." A smug smile graced Linda's face. "When your father first tried my tacos, do you know what he liked about them?" "He just told me he tried fish tacos during spring break, and that he met a beautiful señorita on the beach. He never said that they were your tacos." She shook her head. "Well, ask him again. And if he still lies, bring him to me---let him lie to my face. Yes, they were my tacos. I had a stand on the beach, and he ordered two tacos and a beer." He'd told Ramón this part of the story many times; he'd just never said that she had been the one to make the tacos. Then again, he had also left out the part about how he had stolen her recipe, if that was true. "He loved the fresh fish." Linda laughed. "No, that was not it at all. Yes, he did love the fish, and he had never had a fish taco. But he loved the fresh salsa. He loved the spicy batter. He loved the handmade tortillas. It's funny to me, because you have absolutely none of those elements left today in your tacos." Linda's words struck Ramón deep in his chest. She was right. Ramón had heard the story so many times. And Papá had always talked about how fresh and delicious all the ingredients were, including the handmade tortillas. Ramón looked at her. "I know. He told me the same thing." Linda placed her hand on Ramón's arm. "Ironic, isn't it? He used to tell me a story about a girlfriend he had in college who had made him an awful taco with canned tomatoes, American cheese, and iceberg lettuce. That her taco was so awful, that he could never marry her. And now, that is exactly the type of taco that you serve in your restaurant." Wow. She was absolutely right. The full reason that Papá had started Taco King was to bring authentic Mexican food to the college kids at San Diego. Somewhere along the line---due to business advisers who'd suggested cutting costs and replacing fresh tomatoes with canned, crumbled queso fresco with American cheese, and handmade tortillas with mass-produced hard shells---Papá had abandoned his vision.

My apologies. I meant to…” Sakr cocked a brow. “You meant to f**k my commander in the public showers?

The colognes that Zak wears are, to put it simply, all man and sex in a bottle. My favourite of his is rich and woody, with the tiniest hint of florals to round out the scent, but it's eyes rolling into the back of your head good, when you inhale it. He has others, but they don't quite 'hit the cl*t', as Mitchell Coombes would say.