Vegetable Carving Quotes

These modern analysts! They charge so much. In my day, for five marks Freud himself would treat you. For ten marks, he would treat you and press your pants. For fifteen marks, Freud would let you treat him, and that included a choice of any two vegetables. Thirty dollars an hour! Fifty dollars an hour! The Kaiser only got twelve and a quarter for being Kaiser! And he had to walk to work! And the length of treatment! Two years! Five years! If one of us couldn’t cure a patient in six months we would refund his money, take him to any musical revue and he would receive either a mahogany fruit bowl or a set of stainless steel carving knives. I remember you could always tell the patients Jung failed with, as he would give them large stuffed pandas.

Come on, people. Doesn't anybody remember how to take a big old knife, whack open a pumpkin, scrape out the seeds, and bake it? We can carve a face onto it, but can't draw and quarter it? Are we not a nation known worldwide for our cultural zest for blowing up flesh, on movie and video screens and/or armed conflict? Are we in actual fact too squeamish to stab a large knife into a pumpkin? Wait till our enemies find out.

As the brother put the carving knife aside, he said, "Stuffing?" "Am I breathing?" Phury shoved a spoon into the bird and piled high. "Mashed?" "Do you have gravy?" "Am I breathing?" V cracked a smile. "Roger that. And affirmative on the gravy." When a plate was put in front of him, he glanced up. "No veggies? Not that I'm looking a gift horse in the mouth." "Vegetable matter is a waste of porcelain space." Phury pushed a knife and fork across the butcher block. "Ask yourself, would I sacrifice the surface area of mashed or stuffing for peas?" "I love you.

It was a still night, tinted with the promise of dawn. A crescent moon was just setting. Ankh-Morpork, largest city in the lands around the Circle Sea, slept. That statement is not really true On the one hand, those parts of the city which normally concerned themselves with, for example, selling vegetables, shoeing horses, carving exquisite small jade ornaments, changing money and making tables, on the whole, slept. Unless they had insomnia. Or had got up in the night, as it might be, to go to the lavatory. On the other hand, many of the less law-abiding citizens were wide awake and, for instance, climbing through windows that didn’t belong to them, slitting throats, mugging one another, listening to loud music in smoky cellars and generally having a lot more fun. But most of the animals were asleep, except for the rats. And the bats, too, of course. As far as the insects were concerned… The point is that descriptive writing is very rarely entirely accurate and during the reign of Olaf Quimby II as Patrician of Ankh some legislation was passed in a determined attempt to put a stop to this sort of thing and introduce some honesty into reporting. Thus, if a legend said of a notable hero that “all men spoke of his prowess” any bard who valued his life would add hastily “except for a couple of people in his home village who thought he was a liar, and quite a lot of other people who had never really heard of him.” Poetic simile was strictly limited to statements like “his mighty steed was as fleet as the wind on a fairly calm day, say about Force Three,” and any loose talk about a beloved having a face that launched a thousand ships would have to be backed by evidence that the object of desire did indeed look like a bottle of champagne.

Earth - every line carved painted with designs Spaces filled with hope grace fear Light shakes unsure gaze Tread upon souls with remarkable pose

Ribbons, balloons, paper flowers, candies, diapers, and dolls. An aarti tray was set up by the shrine. A long table was covered in confetti and an assortment of food: little square cakes that resembled building blocks spelling out “Welcome Baby Shah,” cups with veggie dip and long slivers of vegetables, lettuce wraps, and a watermelon carved into a baby stroller filled with fruit balls. Alongside that were silver platters of warm vegetable samosas and bowls of a dark green chutney with spicy jalapeño, and sweet date and tangy tamarind chutney. Potato and onion pakora came next, fried golden brown with hints of green herbs and creamy raita. I knew I had to get some dabeli before those went fast and plucked a small bun of what was essentially a spiced potato burger topped with peanuts and pomegranate seeds. There was, of course,

Each course was more delectable than the last. Phoebe would have thought nothing could have surpassed the efforts of the French cook at Heron's Point, but this was some of the most delicious fare she'd ever had. Her bread plate was frequently replenished with piping-hot milk rolls and doughy slivers of stottie cake, served with thick curls of salted butter. The footmen brought out perfectly broiled game hens, the skin crisp and delicately heat-blistered... fried veal cutlets puddled in cognac sauce... slices of vegetable terrine studded with tiny boiled quail eggs. Brilliantly colorful salads were topped with dried flakes of smoked ham or paper-thin slices of pungent black truffle. Roasted joints of beef and lamb were presented and carved beside the table, the tender meat sliced thinly and served with drippings thickened into gravy.

There was just enough room for the tonga to get through among the bullock-carts, rickshaws, cycles and pedestrians who thronged both the road and the pavement--which they shared with barbers plying their trade out of doors, fortune-tellers, flimsy tea-stalls, vegetable-stands, monkey-trainers, ear-cleaners, pickpockets, stray cattle, the odd sleepy policeman sauntering along in faded khaki, sweat-soaked men carrying impossible loads of copper, steel rods, glass or scrap paper on their backs as they yelled 'Look out! Look out!' in voices that somehow pierced though the din, shops of brassware and cloth (the owners attempting with shouts and gestures to entice uncertain shoppers in), the small carved stone entrance of the Tinny Tots (English Medium) School which opened out onto the courtyard of the reconverted haveli of a bankrupt aristocrat, and beggars--young and old, aggressive and meek, leprous, maimed or blinded--who would quietly invade Nabiganj as evening fell, attempting to avoid the police as they worked the queues in front of the cinema-halls. Crows cawed, small boys in rags rushed around on errands (one balancing six small dirty glasses of tea on a cheap tin tray as he weaved through the crowd) monkeys chattered in and bounded about a great shivering-leafed pipal tree and tried to raid unwary customers as they left the well-guarded fruit-stand, women shuffled along in anonymous burqas or bright saris, with or without their menfolk, a few students from the university lounging around a chaat-stand shouted at each other from a foot away either out of habit or in order to be heard, mangy dogs snapped and were kicked, skeletal cats mewed and were stoned, and flies settled everywhere: on heaps of foetid, rotting rubbish, on the uncovered sweets at the sweetseller's in whose huge curved pans of ghee sizzled delicioius jalebis, on the faces of the sari-clad but not the burqa-clad women, and on the horse's nostrils as he shook his blinkered head and tried to forge his way through Old Brahmpur in the direction of the Barsaat Mahal.

As I tried various restaurants, certain preconceptions came crashing down. I realized not all Japanese food consisted of carefully carved vegetables, sliced fish, and clear soups served on black lacquerware in a highly restrained manner. Tasting okonomiyaki (literally, "cook what you like"), for example, revealed one way the Japanese let their chopsticks fly. Often called "Japanese pizza," okonomiyaki more resembles a pancake filled with chopped vegetables and your choice of meat, chicken, or seafood. The dish evolved in Osaka after World War II, as a thrifty way to cobble together a meal from table scraps. A college classmate living in Kyoto took me to my first okonomiyaki restaurant where, in a casual room swirling with conversation and aromatic smoke, we ordered chicken-shrimp okonomiyaki. A waitress oiled the small griddle in the center of our table, then set down a pitcher filled with a mixture of flour, egg, and grated Japanese mountain yam made all lumpy with chopped cabbage, carrots, scallions, bean sprouts, shrimp, and bits of chicken. When a drip of green tea skated across the surface of the hot meal, we poured out a huge gob of batter. It sputtered and heaved. With a metal spatula and chopsticks, we pushed and nagged the massive pancake until it became firm and golden on both sides. Our Japanese neighbors were doing the same. After cutting the doughy disc into wedges, we buried our portions under a mass of mayonnaise, juicy strands of red pickled ginger, green seaweed powder, smoky fish flakes, and a sweet Worcestershire-flavored sauce. The pancake was crispy on the outside, soft and savory inside- the epitome of Japanese comfort food. Another day, one of Bob's roommates, Theresa, took me to a donburi restaurant, as ubiquitous in Japan as McDonald's are in America. Named after the bowl in which the dish is served, donburi consists of sticky white rice smothered with your choice of meat, vegetables, and other goodies. Theresa recommended the oyako, or "parent and child," donburi, a medley of soft nuggets of chicken and feathery cooked egg heaped over rice, along with chopped scallions and a rich sweet bouillon. Scrumptious, healthy, and prepared in a flash, it redefined the meaning of fast food.

Land and Sea The brilliant colors are the first thing that strike a visitor to the Greek Isles. From the stunning azure waters and blindingly white houses to the deep green-black of cypresses and the sky-blue domes of a thousand churches, saturated hues dominate the landscape. A strong, constant sun brings out all of nature’s colors with great intensity. Basking in sunshine, the Greek Isles enjoy a year-round temperate climate. Lemons grow to the size of grapefruits and grapes hang in heavy clusters from the vines of arbors that shade tables outside the tavernas. The silver leaves of olive trees shiver in the least sea breezes. The Greek Isles boast some of the most spectacular and diverse geography on Earth. From natural hot springs to arcs of soft-sand beaches and secret valleys, the scenery is characterized by dramatic beauty. Volcanic formations send craggy cliffsides plummeting to the sea, cause lone rock formations to emerge from blue waters, and carve beaches of black pebbles. In the Valley of the Butterflies on Rhodes, thousands of radiant winged creatures blanket the sky in summer. Crete’s Samaria Gorge is the longest in Europe, a magnificent natural wonder rife with local flora and fauna. Corfu bursts with lush greenery and wildflowers, nurtured by heavy rainfall and a sultry sun. The mountain ranges, gorges, and riverbeds on Andros recall the mainland more than the islands. Both golden beaches and rocky countrysides make Mykonos distinctive. Around Mount Olympus, in central Cyprus, timeless villages emerge from the morning mist of craggy peaks and scrub vegetation. On Evia and Ikaria, natural hot springs draw those seeking the therapeutic power of healing waters. Caves abound in the Greek Isles; there are some three thousand on Crete alone. The Minoans gathered to worship their gods in the shallow caves that pepper the remotest hilltops and mountain ranges. A cave near the town of Amnissos, a shrine to Eileithyia, goddess of childbirth, once revealed a treasure trove of small idols dedicated to her. Some caves were later transformed into monasteries. On the islands of Halki and Cyprus, wall paintings on the interiors of such natural monasteries survive from the Middle Ages. Above ground, trees and other flora abound on the islands in a stunning variety. ON Crete, a veritable forest of palm trees shades the beaches at Vai and Preveli, while the high, desolate plateaus of the interior gleam in the sunlight. Forest meets sea on the island of Poros, and on Thasos, many species of pine coexist. Cedars, cypress, oak, and chestnut trees blanket the mountainous interiors of Crete, Cyprus, and other large islands. Rhodes overflows with wildflowers during the summer months. Even a single island can be home to disparate natural wonders. Amorgos’ steep, rocky coastline gives way to tranquil bays. The scenery of Crete--the largest of the Greek Isles--ranges from majestic mountains and barren plateaus to expansive coves, fertile valleys, and wooded thickets.

I made the little girl all of her favorite dishes, and carved her little animals out of vegetables to adorn her plate. When she saw them, she ran to me and gave me a giant hug and told me how much she missed me. I hugged her for a long time and said nothing when I saw she was trying very hard not to cry. When I went to the market that day, I bought a honey cake from the temple of Ceres, paying extra for a protection blessing from the priestess. I gave it to Apicata with her afternoon meal, and while surely she had seen temple protection cakes and knew what they were, she ate it without a word.

It is no wonder that historians trace the birth of Western civilization to these jewels of the Aegean, Ionian, and Mediterranean seas. The Greek Isles are home to wide-ranging and far-reaching cultural traditions and mythic tales, not to mention the colorful history and unforgettable vistas that still draw thousands of tourists to the region every year. Minoan ruins stand alongside Byzantine churches and Crusader fortresses. Terra-cotta pots spilling over with hibiscus flowers adorn blinding-white stucco houses that reflect the sun’s dazzling light. Fishing villages perched upon craggy cliffs overlook clusters of colorful boats in island harbors. Centuries-old citrus and olive groves dot the hillsides. Lush vegetation and rocky shores meet isolated stretches of sand and an azure sea. Masts bob left and right on sailboats moored in secluded inlets. Each island is a world unto itself. Although outsiders and neighbors have inhabited, visited, and invaded these islands throughout the centuries, the islands’ rugged geography and small size have also ensured a certain isolation. In this environment, traditional ways of life thrive. The arts--pottery, glass blowing, gem carving, sculpture, and painting, among others--flourish here today, as contemporary craft artists keep alive techniques begun in antiquity. In the remote hilltop villages of Kárpathos, for example, artisans practice crafts that date back eons, and inhabitants speak a dialect close to ancient Greek. Today, to walk along the pebbled pathways of a traditional Greek mountain village or the marbled streets of an ancient acropolis is to step back in time. To meander at a leisurely pace through these island chains by boat is to be captivated by the same dramatic landscapes and enchanted islets that make the myths of ancient Greece so compelling. To witness the Mediterranean sun setting on the turquoise sea is to receive one of life’s greatest blessings.

Menu Amuse-Bouche Biscotte with a Caviar of Tomatoes and Strawberries Entrées Chilled Zucchini Basil and Mint Velouté Ou Pan-Seared Foie Gras served on Toast with Grilled Strawberries Plat Principal Gigot d'agneau, carved tableside Served with your choice of Pommes de Terre Sarladaise or Mille-Feuilles de Pommes de Terre Served with Greens and Lemon Garlic Shallot Vinaigrette and Multicolored Braised Baby Carrots Ou Lemon Chicken Tajine with Almonds and Prunes Served with Couscous and Seasonal Vegetables Ou Panko-Encrusted Filet de Limande Served with Wild Rice and Grilled Seasonal Vegetables Ou Quinoa, Avocado, and Sweet Potato Timbale (vegan) Served with Rosemary Potatoes

Braised Striped Bass Pavillon YIELD: 4 SERVINGS I HAD NEVER SEEN or tasted striped bass before I worked at Le Pavilion. It is similar, however, to the loup de mer of the Mediterranean, one of the most prized fish of that region and a standard menu item in restaurants along the Côte d’Azur. With flesh that is slightly softer and moister than its European cousin, striped bass was a specialty of Le Pavilion. The braised wild striped bass would be presented to the patrons whole and carved at tableside. The following is a simple, elegant, and mouth-watering adaptation of the recipe from Le Pavilion. The fish, gutted with head on, is braised with white wine, shallots, and mushrooms in the oven, then coated with the cooking juices enriched with butter. This dish is excellent served with tiny steamed potatoes or sautéed cucumbers. 1 striped bass, gutted, with head on (about 3 pounds) 2 cups thinly sliced mushrooms ¼ cup chopped shallots ½ teaspoon salt, plus more to taste ½ teaspoon freshly ground black pepper, plus more to taste 1 tablespoon good olive oil 1 teaspoon fresh thyme leaves 2 bay leaves 1 cup dry, fruity white wine (Chardonnay or Sauvignon Blanc) 8 tablespoons (1 stick) unsalted butter, at room temperature 1 tablespoon fresh lemon juice 1 tablespoon minced fresh chives Preheat the oven to 400 degrees. Place the fish in a gratin dish or stainless steel baking dish that is narrow enough to prevent the garnishes and the wine from spreading out too much. Sprinkle with the mushrooms, shallots, ½ teaspoon salt, ½ teaspoon pepper, olive oil, thyme, bay leaves, and wine. Cover tightly with a piece of aluminum foil so the fish will cook in its own steam. Bake for 35 to 45 minutes, or until the fish is cooked through. Check by inserting the point of a small knife into the flesh. It should be tender, and the flesh should separate from the central bone when pierced with the knife. Reduce the heat to 150 degrees. Using a large hamburger spatula, transfer the whole fish to an ovenproof serving platter, and set aside in the warm oven while you complete the recipe. Pour the fish’s cooking juices and vegetable solids into a small saucepan, and discard the bay leaves. You should have ¾ to 1 cup of liquid; cook down the liquid or add water to adjust the yield to this amount. Bring to a boil on top of the stove, and add the butter spoonful by spoonful, incorporating each piece into the mixture with a whisk before you add another. Remove the saucepan from the heat, and add the lemon juice, chives, and additional salt and pepper to taste. At serving time, pull or scrape off the skin on top of the fish with a small paring knife. Coat the fish with the sauce, and sprinkle the chives on top. Bring to the table, and carve for the guests.

This isn’t to suggest that the modern Christmas doesn’t have wholesome and nostalgic comforts of its own; it’s just that “Christmastime” was associated with presents, vacation days, and gluttonous feasts of carved meats, stuffed birds, and decorative pastries long before the advent of Christianity, Santa, or even Christ, for purposes that were both practical and primal. Ever since the onset of farming and stock raising, December has been peak comfort food season because it meant winter was coming, which meant livestock had to be slaughtered before snow covered the seasonal grasses that made up their food supply and fresh meat and vegetables had to be either eaten or preserved before the winter frost.

I don’t know about you, but I can’t wait to get my hands on some fucking gourds and arrange them in a horn-shaped basket on my dining room table. That shit is going to look so seasonal. I’m about to head up to the attic right now to find that wicker fucker, dust it off, and jam it with an insanely ornate assortment of shellacked vegetables. When my guests come over it’s gonna be like, BLAMMO! Check out my shellacked decorative vegetables, assholes. Guess what season it is—fucking fall. There’s a nip in the air and my house is full of mutant fucking squash. I may even throw some multi-colored leaves into the mix, all haphazard like a crisp October breeze just blew through and fucked that shit up. Then I’m going to get to work on making a beautiful fucking gourd necklace for myself. People are going to be like, “Aren’t those gourds straining your neck?” And I’m just going to thread another gourd onto my necklace without breaking their gaze and quietly reply, “It’s fall, fuckfaces. You’re either ready to reap this freaky-assed harvest or you’re not.” Carving orange pumpkins sounds like a pretty fitting way to ring in the season. You know what else does? Performing an all-gourd reenactment of an episode of Diff’rent Strokes—specifically the one when Arnold and Dudley experience a disturbing brush with sexual molestation. Well, this shit just got real, didn’t it? Felonies and gourds have one very important commonality: they’re both extremely fucking real. Sorry if that’s upsetting, but I’m not doing you any favors by shielding you from this anymore. The next thing I’m going to do is carve one of the longer gourds into a perfect replica of the Mayflower as a shout-out to our Pilgrim forefathers. Then I’m going to do lines of blow off its hull with a hooker. Why? Because it’s not summer, it’s not winter, and it’s not spring. Grab a calendar and pull your fucking heads out of your asses; it’s fall, fuckers. Have you ever been in an Italian deli with salamis hanging from their ceiling? Well, then you’re going to fucking love my house. Just look where you’re walking or you’ll get KO’d by the gauntlet of misshapen, zucchini-descendant bastards swinging from above. And when you do, you’re going to hear a very loud, very stereotypical Italian laugh coming from me. Consider yourself warned. For now, all I plan to do is to throw on a flannel shirt, some tattered overalls, and a floppy fucking hat and stand in the middle of a cornfield for a few days. The first crow that tries to land on me is going to get his avian ass bitch-slapped all the way back to summer. Welcome to autumn, fuckheads!

Borges - his blind face like an Aztec woman's, that old shyster of metaphor, across whose open eyes pass flashes of magnesium without affecting him. The blind always seem to be holding their heads out of water. Yet they are gifted in unreality and cunning. I am sure he knows down to ten people how many are there to hear him, simply by listening, by sensing. The lecture is hopeless, but it is a sacrificial ceremony. The listeners are overwhelmed by the intelligence of this man whose cunning ploy is to make it seem as though he were speaking from beyond the grave, as if he were already dead. His muffled, syncopated, barely audible voice condemns the others to silence in the same way as he is condemned to the night. All the metaphors he uses are those of the night, including the thousand and first night, the finest since it is one added to eternity. He is without doubt also in his eighty-four-and-first year - i.e. he has one foot in eternity. There reigns all about him an ironic and cruel affectation. I don't know what animal he resembles. He has a soft spot for the tiger. Put a tiger in your liltrary and take away its sight: that's Borges. In this vegetation of Californian academics' soft encephalons, his silences carve lethal spirals. Since he can no longer see the world, he quotes it. His speech is one long quotation. ' Life itself is a quotation ', he says.

Fruit and vegetables were not thought to agree with man’s digestion. The Book of Keruynge [Carving] of 1508 warned its readers to ‘beware of green salads and raw fruits for they will [make] your souerayne [stomach] sick’, and Sir Thomas Elyot had the same message in his book from 1541, The Castle of Health. ‘All fruits generally,’ he wrote, ‘are noyfull [harmful] to man and do

Round and round the blade went, producing petals that opened one on top of the other, white against the red. Ribbons fell from the knife's edge, curling around her crossed legs. And so it went until all twenty were done, the radishes cleared of their perky heads, their bodies floating in a bowl of chilled water like a delicate bouquet. No longer ordinary root vegetables, they were now brilliant roses carved to blooming age. The radish roses made pretty garnishes on the many cheese and herb plates that went out during the hungry hours of afternoon. They were also tangible, not to mention edible, proof of one of Bahar's greatest talents to date: hands that were extraordinarily agile, and arms of immense strength.

of the Radishes When Spanish explorers brought radishes to Mexico in the 16th century, farmers near the modern-day city of Oaxaca quickly started farming the veggies. Unfortunately, nobody wanted to buy them. Not knowing what to do with all the extra produce, vendors began carving the radishes into ornate shapes and using the vegetable sculptures to lure customers to their produce stands. Amazingly, it worked. The novelty items became so popular that farmers began leaving their radishes in the ground long after harvest season, letting them grow into bizarrely shaped behemoths. Now, December 23 is known as Noche de Rabanos (Night of the Radishes). Oaxacans celebrate it each year by gathering in the town square to display and admire elaborately detailed radishes modeled into saints, nativity scenes, and even the town itself.

Nandprayag is a place that ought to be famous for its beauty and order. For a mile or two before reaching it we had noticed the superior character of the agriculture and even some careful gardening of fruits and vegetables. The peasantry also, suddenly grew handsome, not unlike the Kashmiris. The town itself is new, rebuilt since the Gohna flood, and its temple stands far out across the fields on the shore of the Prayag. But in this short time a wonderful energy has been at work on architectural carvings, and the little place is full of gemlike beauties. Its temple is dedicated to Naga Takshaka. As the road crosses the river, I noticed two or three old Pathan tombs, the only traces of Mohammedanism that we had seen north of Srinagar in Garhwal.   Little