Garlic Quotes

What garlic is to salad, insanity is to art.
Augustus Saint-Gaudens

Art, Insanity, Salad

The only advice I can give to aspiring writers is don't do it unless you're willing to give your whole life to it. Red wine and garlic also helps.
Jim Harrison

Life, Give, Advice

The fashion industry isn't merely content to encase my meaty flanks in skintight denim. Oh, no! That denim also has to be white, a color that attracts ketchup, wine, garlic aioli, and any other foodstuffs I might otherwise be able to enjoy if I wasn't wearing ridiculously tight pants.
Diablo Cody

Enjoy, Fashion, Wine

Hatred, for the man who is not engaged in it, is a little like the odor of garlic for one who hasn't eaten any.
Jean Rostand

Hatred, Engaged, Odor

Vulgarity is the garlic in the salad of life.
Cyril Connolly

Life, Salad, Vulgarity

I use a lot of fresh citrus, garlic, and fresh herbs when cooking to cut down on fat and sodium but punch up flavor. Our cupboards and fridge are full of condiments - mustards, vinegars, etc. that also add tons of flavor but are low in fat, calories, or other processed additives.
Cat Cora

Down, Fat, Cooking

You can never have enough garlic. With enough garlic, you can eat The New York Times.
Morley Safer

Enough, Times, Eat

I had the lunchbox that cleared the cafeteria. I was very unpopular in the early grades. Because I hung out with my grandfather, I started to bring my lunchbox with sardine sandwiches and calamari that I would eat off my fingers like rings. I was also always reeking of garlic.
Rachael Ray

Off, Started, Bring

The food in such places is so tasteless because the members associate spices and garlic with just the sort of people they're trying to keep out.
Calvin Trillin

Food, Trying, Keep

Salt is a preservative. It really holds flavor. For example, if you chop up some fresh herbs, or even just garlic, the salt will extract the moisture and preserve the flavor.
Sally Schneider

Fresh, Example, Salt

My plat de resistance is potato salad with garlic and olive oil which we press from the olives from my trees in the grounds of my home near St Remy de Provence. I have four hectares and take the olives down to the local community press at Maussane les Alpilles. I don't produce big quantities; it is just for the family and friends.
Jean Reno

Family, Home, Down

My wife and I use a lot of garlic and rosemary with roast lamb. It has to be New Zealand lamb. The domestic variety is too gamy, in my experience.
Alfred Molina

Experience, Wife, Variety

My mornings go by so fast I forget breakfast. Lunch - that's turned out to be my biggest meal. I like tuna fish with low-fat mayonnaise and celery, egg whites and garlic. It's delish.
Jackee Harry

Forget, Fish, Fast

My favorite comfort food would have be braised beef. You know, beef, slow-cooked in a Dutch oven or in a slow cooker until it falls apart with simple mushrooms, some onions and lots of fresh thyme and garlic.
Tyler Florence

Food, Simple, Until

My mother was making $135 a week, but she had resilience and imagination. She might take frozen vegetables, cook them with garlic, onion and Spam, and it would taste like a four-star dinner.
Andre Dubus III

Mother, She, Making

The most overrated ingredients are garlic and extra-virgin olive oil. With garlic, it's personal; I have never been that big of a fan of its flavor. As for extra-virgin olive oil, I do use it quite often but its ubiquity serves to overshadow many wonderful oils like pistachio, walnut, argan and even grapeseed.
Lela Rose

Big, Wonderful, Often

Peppers, garlic, hazelnuts and brazil nuts make my mouth, tongue and eyes swell and itch within minutes of eating them.
Andrea McLean

Eyes, Within, Tongue

I had a meal in Pizza Hut and the waitress told me I didn't need to pay. So I decided to be a bit cheeky and ask for more pizza and garlic bread.
Gareth Gates

They eat the dainty food of famous chefs with the same pleasure with which they devour gross peasant dishes, mostly composed of garlic and tomatoes, or fisherman's octopus and shrimps, fried in heavily scented olive oil on a little deserted beach.
Luigi Barzini

Food, Famous, Same

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