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My life at home gives me absolute joy. There are some days when, as soon as you've finished cooking breakfast and cleaning up the kitchen, it's time to start lunch, and by the time you've done that, you're doing dinner and thinking, 'There has to be a menu we can order from.'
As a child my family's menu consisted of two choices: take it or leave it.
We can make a commitment to promote vegetables and fruits and whole grains on every part of every menu. We can make portion sizes smaller and emphasize quality over quantity. And we can help create a culture - imagine this - where our kids ask for healthy options instead of resisting them.
I am not interested in picking up crumbs of compassion thrown from the table of someone who considers himself my master. I want the full menu of rights.
The great thing about McDonald's is that they have a lot of different things on the menu. I love their salads.
If you're not at the table, you're on the menu.
In any city or town, you can find a good, rocking Italian place. The most unhealthy thing on the menu? I'll have two of those!
I don't think my dad really knew what to do with me, as a daughter. He treated me like a boy; my brother and I were treated the same. He didn't do kid stuff. There were no kid's menus; you weren't allowed to order off the kid's menu at dinner - we had to try something from the adult menu.
Fast food is popular because it's convenient, it's cheap, and it tastes good. But the real cost of eating fast food never appears on the menu.
I'm not asking any of you to make drastic changes to every single one of your recipes or to totally change the way you do business. But what I am asking is that you consider reformulating your menu in pragmatic and incremental ways to create healthier versions of the foods that we all love.
Shouldn't a three-course meal be 90 minutes? Do you know how hard you have to edit your menu to pull that off? Twenty-seven minutes. That's the average meal at Jiro's in Tokyo.
Taking dishes straight off the restaurant's menu and putting them into a cookbook doesn't work, because as a chef you have your own vision of what your food is, but you can't always explain it. Or you can't pick recipes that best illustrate who and where you are and what you're doing. And if the recipes don't work, you don't have a book.
Selective Biblical quotation is a favorite of leftists who interpret the Bible the same way they do the Constitution: as a Chinese menu designed to allow picking and choosing. That's because when many Democrats take the Bible as a whole, they realize how much they despise it.
I am a dichotomy of tastes. I'm big on water, and I do a protein drink in the morning, but then I eat off the kids' menu after that. So, there's only like six foods I like. I like quesadillas. I like hamburgers. I like sushi. I like pizza, PB&J, or breakfast any time of the day.
Brad D. Smith
I wrote 'She's a Lady' on the back of a TWA menu, flying back from London after doing Tom Jones's TV show. Jones's manager wanted me to write him a song. If I have an idea and I don't have a pad of paper, I'll write on whatever is available. What's the difference? Paper is paper.
The only good place for a sage grouse to be listed is on the menu of a French bistro. It does not deserve federal protection, period.
Sometimes in a restaurant you'll see a lady dressed very nice, she picks up a menu or something... a little fan is always a little bit nice.
I got a fan letter on the back of a prison menu. And I remember thinking, 'Well, they get pie. It's not so bad. They get pie on the weekends.' I want to say blueberry and also a Boston cream pie. Not so bad.
I'm like a menu at an expensive restaurant; you can look at me, but you can't afford me.
Using lots of fresh foods, fruits and vegetables, helps to keep the menu buoyant - I don't know if that's the right word, but it keeps a balance of freshness and health.
I don't want to hear the specials. If they're so special, put 'em on the menu.
In the sixties, everyone you knew became famous. My flatmate was Terence Stamp. My barber was Vidal Sassoon. David Hockney did the menu in a restaurant I went to. I didn't know anyone unknown who didn't become famous.
Metaphysics is a restaurant where they give you a thirty thousand page menu, and no food.
Robert M. Pirsig
The hardest thing about being a full time chef is leaving my work behind when I go home at night. I'll toss and turn about a menu item or forget to order produce and wake up at 4 A.M. in a cold sweat over some artichokes.
Flops are a part of life's menu and I've never been a girl to miss out on any of the courses.
C. S. Lewis
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