Tomato Frog Quotes

It has now been many months, at the present writing, since I have had a nourishing meal, but I shall soon have one—a modest, private affair, all to myself. I have selected a few dishes, and made out a little bill of fare, which will go home in the steamer that precedes me, and be hot when I arrive—as follows: Radishes. Baked apples, with cream Fried oysters; stewed oysters. Frogs. American coffee, with real cream. American butter. Fried chicken, Southern style. Porter-house steak. Saratoga potatoes. Broiled chicken, American style. Hot biscuits, Southern style. Hot wheat-bread, Southern style. Hot buckwheat cakes. American toast. Clear maple syrup. Virginia bacon, broiled. Blue points, on the half shell. Cherry-stone clams. San Francisco mussels, steamed. Oyster soup. Clam Soup. Philadelphia Terapin soup. Oysters roasted in shell-Northern style. Soft-shell crabs. Connecticut shad. Baltimore perch. Brook trout, from Sierra Nevadas. Lake trout, from Tahoe. Sheep-head and croakers, from New Orleans. Black bass from the Mississippi. American roast beef. Roast turkey, Thanksgiving style. Cranberry sauce. Celery. Roast wild turkey. Woodcock. Canvas-back-duck, from Baltimore. Prairie liens, from Illinois. Missouri partridges, broiled. 'Possum. Coon. Boston bacon and beans. Bacon and greens, Southern style. Hominy. Boiled onions. Turnips. Pumpkin. Squash. Asparagus. Butter beans. Sweet potatoes. Lettuce. Succotash. String beans. Mashed potatoes. Catsup. Boiled potatoes, in their skins. New potatoes, minus the skins. Early rose potatoes, roasted in the ashes, Southern style, served hot. Sliced tomatoes, with sugar or vinegar. Stewed tomatoes. Green corn, cut from the ear and served with butter and pepper. Green corn, on the ear. Hot corn-pone, with chitlings, Southern style. Hot hoe-cake, Southern style. Hot egg-bread, Southern style. Hot light-bread, Southern style. Buttermilk. Iced sweet milk. Apple dumplings, with real cream. Apple pie. Apple fritters. Apple puffs, Southern style. Peach cobbler, Southern style Peach pie. American mince pie. Pumpkin pie. Squash pie. All sorts of American pastry. Fresh American fruits of all sorts, including strawberries which are not to be doled out as if they were jewelry, but in a more liberal way. Ice-water—not prepared in the ineffectual goblet, but in the sincere and capable refrigerator.

Lucifer Sansfoi Varlet Sansfoi Omer Perdiu I.B.Perdie Billy Perdy I'll unwind your guts from Durham to Dover and bury em in Clover-- Your psalms I'll 'ave engraved in your toothbone-- Your victories nilled-- You jailed under under a woman's skirt of stone-- Stone blind woman with no guts and only a scale-- Your thoughts & letters Shandy'd about in Beth (Gaelic for grave) Your philosophies run up your nose again-- Your confidences and essays bandied in ballrooms from switchblade to switchblade --Your final duel with sledge hammers-- Your essential secret twinned to buttercups & dying-- Your guide to 32 European cities scabbed in Isaiah --Your red beard snobbed in Dolmen ruins in the editions of the Bleak-- Your saints and Consolations bereft --Your handy volume rolled into an urn-- And your father And mother besmeared at thought of you th'unspent begotless crop of worms --You lay there, you queen for a day, wait for the "fun- sucked frogs" to carp at you Your sweety beauty discovered by No Name in its hidingplace till burrs Part from you from lack of issue, sinew, all the rest-- Gibbering quiver graveryard Hoo! The hospital that buries you be Baal, the digger Yorick, & the shoveler groom-- My rosy tomatoes pop squirting from your awful rotten grave-- Your profile, erstwhile Garboesque, mistook by earth- eels for some fjord to Sheol-- And your timid voice box strangled by lie-hating earth forever. May the plighted Noah-clouds dissolve in grief of you-- May Red clay be your center, & woven into necks, of hogs, boars, booters & pilferers & burned down with Stalin, Hitler & the rest-- May you bite your lip that you cannot meet with God-- or Beat me to a pub --Amen The Almoner, his cup hat no bottom, nor I a brim. Devil, get thee back to the russet caves.

She covered the bread dough with plastic wrap and put it in the sun, she pulled out her blender and added the ingredients for the pots de crème: eggs, sugar, half a cup of her morning coffee, heavy cream, and eight ounces of melted Schraffenberger chocolate. What could be easier? The food editor of the Calgary paper had sent Marguerite the chocolate in February as a gift, a thank-you- Marguerite had written this very recipe into her column for Valentine's Day and reader response had been enthusiastic. (In the recipe, Marguerite had suggested the reader use "the richest, most decadent block of chocolate available in a fifty-mile radius. Do not- and I repeat- do not use Nestlé or Hershey's!") Marguerite hit the blender's puree button and savored the noise of work. She poured the liquid chocolate into ramekins and placed them in the fridge. Porter had been wrong about the restaurant, wrong about what people would want or wouldn't want. What people wanted was for a trained chef, a real authority, to show them how to eat. Marguerite built her clientele course by course, meal by meal: the freshest, ripest seasonal ingredients, a delicate balance of rich and creamy, bold and spicy, crunchy, salty, succulent. Everything from scratch. The occasional exception was made: Marguerite's attorney, Damian Vix, was allergic to shellfish, one of the selectmen could not abide tomatoes or the spines of romaine lettuce. Vegetarian? Pregnancy cravings? Marguerite catered to many more whims than she liked to admit, and after the first few summers the customers trusted her. They stopped asking for their steaks well-done or mayonnaise on the side. They ate what she served: frog legs, rabbit and white bean stew under flaky pastry, quinoa.