Quote of the Week
February 1, 2012
“When I read about the evils of drinking, I gave up reading.” – Henny Youngman, Comedian
January 25, 2012
“It may look like throw-up, but it tastes just fine.” – Annie commenting on the vegetable side dish.
January 18, 2012
“In wine there is health.” – Pliny the Elder, Ancient Roman
January 11, 2012
“I doubt the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream.” – Heywood Broun, American Journalist
January 4, 2012
“I really think I may have the weight problem licked this time. Of course, there are obstacles. Things like homemade lentil soup with those little frankfurters in it-things like that can get in your way.” – Paul Lynde
December 21, 2011
Yukon Cornelius: “This fog’s as thick as peanut butter!”
Hermey: “You mean pea soup.”
Yukon Cornelius: “You eat what you like, and I’ll eat what I like!”
- From “Rudolph, the Red-Nosed Reindeer”
December 14, 2011
“We elves try to stick to the four main food groups: candy, candy canes, candy corns and syrup. – Buddy in the movie “Elf”
December 7, 2o11
“I thought maybe we could make ginger bread houses, and eat cookie dough, and go ice skating, and maybe even hold hands.” – Buddy in the movie “Elf”
November 30, 2011
“The truffle is among the world’s most mysterious foods. Man has not tamed it, still has not figured out a surefire way to cultivate it, though progress is being made.” – Patricia Wells, “Simply Truffles, Recipes and Stories that Capture the Essence of the Black Diamond”
November 23, 2011
“There’s a pizza place near where I live that sells only slices In the back, you can see a guy tossing a triangle in the air.” - Steven Wright
November 16, 2011
“A cook’s job in my opinion is to be creative and push the boundaries of their cuisine and never stop experimenting.” – Ching-He Huang in “Ching’s Everyday Easy Chinese”
November 9, 2011
“Only the pure in heart can make a good soup.” – Ludwig Van Beethoven
November 2, 2011
“I can’t imagine having a lasting friendship with anyone who is not interested in food.” – Alan King
October 19, 2011
“Give a man a fish and you feed him for a day; teach a man to fish and you feed him for a lifetime.”
- Chinese Proverb
October 12, 2011
“A good meal ought to begin with hunger.” – French Proverb
October 5, 2011
“It’s hard to tell sometimes whether a happy childhood memory makes the food good or if good food makes the memory happy.” – Mike, in this site’s comments.
September 28, 2011
“The secret is to use vegetables as inspired ingredients, not something you have to serve for the sake of colour and good health – even though they rate highly on both.” – Donna Hay in “Modern Classics, Book 1″
September 21, 2011
“Between the optimist and the pessimist the difference is droll. The optimist sees the doughnut, the pessimist the hole.” – Oscar Wilde
September 14, 2011
“A pie is just what we all know should be emanating from the kitchen of a domestic goddess… few things approach it when it comes to inducing that warm, bolstering sense of honorable satisfaction.” – Nigella Lawson, “How to Be a Domestic Goddess”
September 7, 2011
“You better cut the pizza in four pieces because I’m not hungry enough to eat six.” – Yogi Berra
August 31, 2011
“You know it’s a good recipe if it starts with a stick of butter.” – Paula Deen, Celebrity Chef
August 24, 2011
“Never eat more than you can lift.” – Miss Piggy, Wise Muppet
August 10, 2011
“Watermelon – it’s a good fruit. You eat, you drink, you wash your face.” – Enrico Caruso
August 3, 2011
“Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education.” – Mark Twain
July 27, 2011
“But even with the clearest directions, making pie crust is a craft, and one must develop a feel for the dough. The more you make dough, the better you get.” – Rose Levy Beranbaum, “The Pie and Pastry Bible”
July 20, 2011
“Birthdays are nature’s way of telling us to eat more cake.” – Anonymous
July 13, 2011
“You are what you eat.”
July 6, 2011
“In Mexico we have a word for sushi: bait.” – Jose Simon, American Comedian
June 29, 2011
“There’s something magical that draws kids into the kitchen. Remember watching at your mom’s side just hoping for the chance to do anything – even if it was simply to stir a little flour into the batter? – “Better Homes and Gardens New Junior Cook Book”
June 22, 2011
“I hate kebabs. You have to pick through all the veggies to get at the meat.” – Spoken last night at our dinner table.
June 15, 2011
“The list of things you don’t need in order to grill great food is a lot longer than the list of what you do need.” – Bobby Flay, “Boy Gets Grill”
June 8, 2011
“Enjoy every sandwich.” – Warren Zevon
June 1, 2011
“One must ask children and birds how cherries and strawberries taste.” – Johann Wolfgang von Goethe, German Poet
May 25, 2011
“Though the food tends to take center stage at our cocktail Parties, we can’t ignore the real reason for having them. Quarter-lifers tend to want to kick back after a long week of work, loosen their proverbial ties, and drink.” – Cara Eisenpress and Phoebe Lapine, “In the Small Kitchen”
May 18, 2011
“Once, during Prohibition, I was forced to live for days on nothing but food and water.” – W.C. Fields
May 11, 2011
“What is food to one man is bitter poison to others.” – Lucretius, Roman Poet
May 4, 2011
“Even when a mother knows she’ll hate her for it, it makes her feel good to see her daughter eat.” – Cathy Guisewite, Cartoonist
April 27, 2011
“An egg today is better than a hen tomorrow.” – Benjamin Franklin, “Poor Richard’s Almanac”
April 20, 2011
“I never worry about diets. The only carrots that interest me are the number you get in a diamond.” – Mae West
April 13, 2011
“We just need to rediscover our common sense: if you want to curl up and eat macaroni and cheese every once in a while – that’s alright! Just have a sensible portion next to a fresh salad, and don’t eat a big old helping of chocolate cake afterwards.” – Jamie Oliver on JamieOliver.com
April 6, 2011
“Tea is an affront to lunch and an insult to dinner.” – Mark Twain
March 30, 2011
“The trouble with much modern cooking is not that the food it produces isn’t good, but that the mood it induces in the cook is one of skin-of-the-teeth efficiency, all briskness and little pleasure.” – Nigella Lawson in “How to Be a Domestic Goddess”
March 23, 2011
“Hey, salads don’t have to be boring, they can be wild!” – Emeril Lagasse
March 16, 2011
“Here’s to a temperance supper,
With Water in Glasses Tall,
And coffee and tea to end with –
An me not there at all!
- An Irish Toast
March 9, 2011
“I love it when the coffee’s done.” – Craig Benzine, “Wheezy Waiter” on YouTube
March 2, 2011
“Raised with care means letting chickens be chickens.” – Quote on the wall of Whole Foods
February 23, 2011
“There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea.” – Henry James in “The Portrait of a Lady”
February 16, 2011
“A gourmet who thinks of calories is like a tart who looks at her watch.” – James Beard
February 9, 2011
“Part of the secret of success in life is to eat what you like and let the food fight it out inside.” – Mark Twain
February 2, 2011
“Strength is the capacity to break a chocolate bar into four pieces with your bare hands – and then eat just one of the pieces.” – Judith Viorst, American Author
January 26, 2011
“Even today , with easy, reliable leaveners to depend upon, there is still something mysterious, almost suspenseful about creating a loaf of bread, no matter how many times you have done it. - Judith and Evan Jones – “The Book of Bread”
January 19, 2011
“Sometimes love is in a name. That’s the case with flapjacks, slapjacks, flannel cakes, feather cakes, flatcars, and heavenly hots, just a few of the admiring American tags for the unpretentious pancake.”
- Cheryl Alters Jamison and Bill Jamison in “A Real American Breakfast”
January 12, 2011
“The problem with eating Italian food is that five or six days later you’re hungry again.” - George Miller
January 5, 2011
“In America, a parent puts food in front of a child and says, “Eat it, it’s good for you.” In Europe, the parent says, “Eat it, it’s good!” - John Levee in “Another Way of Living” by John Bainbridge
December 22, 2010
“Life’s too short to acquire a taste.”
December 8, 2010
“A balanced diet is a cookie in each hand.” - Unknown
December 1, 2010
“Avoid fruit and nuts. You are what you eat.” - Jim Davis, “Garfield” cartoonist.
November 24, 2010
“Thanksgiving dinners take eighteen hours to prepare. They are consumed in twelve minutes. Half-times take twelve minutes. This is not coincidence.” - Erma Bombeck
November 17, 2010
“Fall chocolate is ripe with nuance and possibility.” – Alice Medrich in “A Year in Chocolate”
November 10, 2010
“Better to be deprived of food for three days than tea for one.” – Chinese Proverb
November 3, 2010
“I never drink anything stronger than gin before breakfast.” – W.C. Fields
October 27, 2010
“The most dangerous food is wedding cake.” – James Thurber, American Humorist
October 20, 2010
“Everything you see I owe to spaghetti.” - Sophia Loren
October 13, 2010
“Where would we be without salt?” - James Beard
October 6, 2010
“Appetite, properly seduced, has a hard time saying no.” – Rozanne Gold in “Recipes 1-2-3″
September 29, 2010
“Cooking, I find, has two levels: technique and flavor. In technique you find the craft of cooking, and yes, anyone who cooks needs to know a few how-tos. A cook can choose to engross herself in the details of perfect pie crusts and emulsifications and never think about anything else. Technically perfect food is satisfying in much the same way a utilitarian chair can be comfortable. But beyond technical perfection is the second level of cooking: flavor. Flavor elevates cooking from a craft to an art.” – Rocco Dispirito in “Flavor”
September 22, 2010
“Italian-American food – what cuisine is it? Is it Italian, American, or a piece of Americana with Italian roots? Like a beautiful hybrid flower that takes its genetic makeup from its seeds but derives its colors and aroma from the particular patch of earth in which it grows it is unquestionably some of each.” – Lidia Matticchio Bastianich in “Lidia’s Italian-American Kitchen”
September 15, 2010
“But it is the demonstration of ripeness that leaves me weak in the knees. Carefully he picks up a fig and turns it over. ‘Here,’ he says, ‘is a perfectly ripe fig.’ There is a single teardrop of syrup oozing from its blossom end…. I am uncharacteristically speechless.” - Marie Simmons in “Fig Heaven”
September 8, 2010
“The berry season is one that comes and goes too fast.” - Julee Rosso and Sheila Lukins in “The Silver Palate Cookbook”
September 1, 2010
“Drink does not drown care, but waters it, and makes it grow faster.” - Benjamin Franklin
August 25, 2010
“The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found.” - Calvin Trillin, American Writer
August 18, 2010
“When we lose, I eat. When we win, I eat. I also eat when we’re rained out.” - Tommy Lasorda, Major League Baseball Pitcher and Manager
August 4, 2010
“Routine in cuisine is a crime.” – Edouard Nignon
July 28, 2010
“Seize the moment. Remember all those women on the ‘Titanic’ who waved off the dessert cart.” – Erma Bombeck
July 21, 2010
“I search for food, therefore I am.” - By the Cat, through Sian Keogh in “Talking Cats, A Celebration of the Feline Spirit”
July 14, 2010
“Age is something that doesn’t matter unless you are a cheese.” – Unknown
July 7, 2010
“The first zucchini I ever saw, I killed it with a hoe.” - John Gould, American Humorist, in “Monstrous Depravity”
June 30, 2010
“A plain American pie is a work of art. Every time you make one it is a challenge and when it turns out right you have accomplished something major of which you and your family and friends should be extremely proud.” - Maida Heatter – “Maida Heatter’s Book of Great American Desserts”
June 23, 2010
“And hey, finicky children are much more likely to try a new vegetable if they’ve taken part in growing it. The wonder of planting a seedling, watching it grow, and harvesting it to eat is inexplicable. I can’t think of a better way to show a child the value of fresh food from the table.” - Emeril Lagasse, “Farm to Fork, Cooking Local, Cooking Fresh”
June 16, 2010
“Time was when you could tell the length of a marriage by the level of Tabasco pepper sauce left in the bottle. Not anymore.” - Paul McIlhenny in “The Tabasco Brand Cookbook”
June 9, 2010
“Beer is living proof that God loves us and wants us to be happy.” - Ben Franklin
June 2, 2010
“It’s famous, it’s infamous, it’s notorious. It has destroyed diets and led to love affairs…People have traveled from all corners of the world for just one sip of our creamy, dreamy, icy blend of chocolatey goodness. It’ll make you want to blow bubbles through your straw. It makes everyone a child again.” Stephen Bruce talking about Serendipity’s Best Kept Secret: Frrrozen Hot Chocolate in “Sweet Serendipity”.
May 26, 2010
“You’ve got to get hands-on, get stuck in and extract the most from the food in the most primal way. Use your hands to crush and combine the fresh herbs, garlic, and spices. Massage the marinade into the meat, and press the seasonings in with your hands instead of using a brush.” – Adam Perry Land, “BBQ 25″
May 19, 2010:
““As any mom or home cook knows, it is helpful when making meals to have a well-stocked pantry, fridge, and freezer.” – Kendall Conrad, “Eat Well Feel Well”
May 12, 2010:
“Growing up in New England, the only salad I knew was based on iceberg lettuce, and it was little wonder that everyone slathered on heavy, thick dressings to give their salad some flavor. These days, there’s a tremendous variety of interesting, tasty greens available year-round, although if today’s salad bars are anything to go by, dressings still haven’t caught up.” - Mark Miller, “Mark Miller’s Indian Market Cookbook”
May 5, 2010:
“If you’re at all like me… we’re invigorated by meals that taste of love and heritage, dishes that show a spark of creativity. …You might way that the pursuit of good food (both cooking and eating) has become a hobby, and one that richly nourishes us while allowing us to nourish others.” - Rick Bayless, “Rick Bayless’s Mexican Kitchen”
April 28, 2010:
“But when I sold my first chocolate truffles in the early 1970s, take-out food was pizza or Americanized Chinese food or, in some cities, Jewish or Italian food from a delicatessen. Coffee had the strength of dishwater and cheese was always orange.” – Alice Medrich, “Bittersweet”
April 21, 2010:
“We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.” – Alfred E. Neuman
April 14, 2010:
“Ask not what you can do for your country. Ask what’s for lunch.” – Orson Welles
April 7, 2010:
“But the thing I love most about the Italians is that somehow, although they have some of the best fashion designers and cars in the world, they’ve managed to retain a unique sense of tradition and village spirit. Right now in villages around Italy you’ll still see people swapping cheese for some preserved vegetables, or the local old boy’s rocket-fuel grappa for some equally mind-blowing mostarda di Cremona (mustard fruit pickle).” -Jamie Oliver in “Jamie’s Italy”
March 31, 2010:
“People always reckon that you are a genius with lots of time on your hands if you have baked something, but really it’s often only a matter of getting the oven on, and mixing together a few magic ingredients in a bowl.” – By Rachel Allen ”Favorite Food at Home”
March 24, 2010:
“Laughter is brightest where food is best.” – Irish Proverb
March 17, 2010:
“Spring is nature’s way of saying, “Let’s party!”” – Robin Williams
March 10, 2010:
“Chocolate is cheaper than therapy and you don’t need an appointment.” – Anonymous
March 3, 2010:
“One cannot think well, love well, sleep well, if one has not dined well.” - By Virginia Woolf
February 24, 2010:
“C is for cookie, that’s good enough for me.” - Cookie Monster from Sesame Street.
February 17, 2010:
“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.” - Jim Davis, Creator of Garfield
February 10, 2010:
“And I find chopsticks frankly distressing. Am I alone in thinking it odd that a people ingenious enough to invent paper, gunpowder, kites and any number of other useful objects, and who have a noble history extending back 3,000 years haven’t yet worked out that a pair of knitting needles is no way to capture food?” - Bill Bryson in “Notes from a Small Island”
February 3, 2010:
“Bread making is not a gentle art, especially when you are kneading by hand. Don’t baby the dough!” - Bernard Clayton in “Bernard Clayton’s New Complete Book of Breads”
January 29, 2010:
“Lookit, I’m tired of being bullied by those self-absorbed biscuit aficionados, and I don’t care what the Pan-American Pancake Association says: cornbread, and only cornbread, is the American bread.” - Jeremy Jackson in “The Cornbread Book”
January 20, 2010:
“Leave the gun, take the cannoli.” – The Godfather
November 18th:
“When eating, be mindful of eating. When walking, of walking. When smiling, of smiling.” – Buddha
November 10th:
“Oh, my gosh, I love bread. I love crusty bread that I can pull apart and just slather that butter all down in the creases and everywhere it tore, you know?” – Paula Deen in “Kitchen Wisdom and Recipe Journal”
October 28, 2009:
Overheard on “Today Show” this morning: “Beer is food.” by Meredith Viera, confirmed by Joe Bastianich.
October 21, 2009:
“For me, the whole point of asking people to dinner is that you’re inviting them into your life. They show up for a true reality show, for a moment when they discover who you really are. Your friends may not get a faultless meal in a fabulous house, but they do get the pleasure of knowing that you trust them.” – Ruth Reichl in “Gourmet” November 2009, final issue.
August 10th:
“I think the first thing you have to let go of is the anxiety about whether everything is being served at its point of perfection. It won’t be. Some food will just cool down and even get a little leaden on the plate. But mostly, this doesn’t matter. A few drinks in, and no one will mind.” – Nigella Lawson in “Feast, Food to Celebrate Life”
August 3rd:
“I’ve often heard it said that a true test of friendship is the willingness to accept extra zucchini in September.” – Andrea Chesman in “The Classic Zucchini Cookbook”
July 27th:
“A pot saver is a self-hampering cook. Use all the pans, bowls, and equipment you need, but soak theme in water as soon as you are through with the. ” – Julia Child in “Mastering the Art of French Cooking”
