Quote of the Week
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”
