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Vulgarity is the garlic in the salad of life.
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.
I'm particularly fond of boned chicken breasts with a little garlic under the flesh and cooked in a casserole for 40 minutes with a jar of olives, some cherry tomatoes and a spoonful of olive oil.
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.
I believe in the magic of preparation. You can make just about any foods taste wonderful by adding herbs and spices. Experiment with garlic, cilantro, basil and other fresh herbs on vegetables to make them taste great.
You can never have enough garlic. With enough garlic, you can eat The New York Times.
I particularly like to make crunchy slices of garlic bread to serve with steamed clams.
The combination of olive oil, garlic and lemon juice lifts the spirits in winter.
If I've gone to the market on Saturday, and I go another time on Tuesday, then I'm really prepared. I can cook a little piece of fish; I can wilt some greens with garlic; I can slice tomatoes and put a little olive oil on. It's effortless.
The kids started teasing me to get me to swear in Italian. Two or three months, I started retaliating. I found out I could whip these guys. So I'm always fighting, getting even. Even the girls in school, when they gave me trouble, I'd take a glove of garlic, chew it, and blow my breath at them. So my whole life became a life of getting even.
My favorite is Steamfresh broccoli with just a hint of garlic salt.
Blanching the cloves removes the harsh and bitter bite of raw garlic.
When you're in Portuguese-African Brazil, or Lisbon, or Mozambique, sometimes piri piri is used as a condiment. Sometimes piri piri is just spices from a jar, and sometimes it's made with garlic, olive oil, cilantro, parsley, and some light chilies.
I panicked when my son, Jett, stopped eating baby food. He's only two, but his food vocabulary is fantastic. He likes my baked tilapia and string beans with chopped garlic. But he really likes pizza. Sometimes every inanimate object to him is pizza.
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.
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.
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.
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.
I'd like to be reincarnated as a French tart. They're so beautiful and delicate - they're like my opposite. I'm more of a comfort food: goat cheese with garlic.
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
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.
After waking up, I take my vitamins and eat fruit or, sometimes, bread with garlic, which is good for your health.
I make a wonderful cure-all called Four Thieves, just like my mum did. It's cider vinegar, 36 cloves of garlic and four herbs, representing four looters of plague victims' homes in 1665 who had their sentences reduced from burning at the stake to hanging for explaining the recipe that kept them from catching the plague.
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.
Peppers, garlic, hazelnuts and brazil nuts make my mouth, tongue and eyes swell and itch within minutes of eating them.
C. S. Lewis
Martin Luther King, Jr.
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