Quote of the Day
My family lived off the land and summer evening meals featured baked stuffed tomatoes, potato salad, corn on the cob, fresh shelled peas and homemade ice cream with strawberries from our garden. With no air conditioning in those days, the cool porch was the center of our universe after the scorching days.
My favorite hobby is being alone. I like to be alone. I also like dancing, fishing, playing poker sometimes and vegetable gardening - corn, tomatoes, cucumbers, I have a big garden every year.
I hate going out for lunch during a workday because it slows down my pace and ruins my rhythm. I prefer to eat at my desk. Actually, I wander around the design studio with a plate in my hand as I dine on, for example, salmon sashimi and a salad of tomatoes and mozzarella. I often have a bit of dark chocolate after lunch.
You rarely get satisfaction sitting in an easy chair. If you work in a garden on the other hand, and it yields beautiful tomatoes, that's a good feeling.
I was mainly raised by a working mum who didn't have much time or inclination for making food. So I had three or four basic meals: fish fingers and a tomato; a packet scotch egg and a tomato; pasta with a tin of tomatoes; and extra mild plastic-y cheddar chopped into cubes with bits of cucumber.
The taste of any simple tomato-based salad is dependent on the quality of the tomatoes.
I don't really believe in diets. I love food... If I deprive myself, I'm going to want it more. I snack on yogurt, raw cashews and cherry tomatoes.
These days it's cool to be ethnic and to be different, but when I was a kid, it was not cool - at all. My friends would come over and my mom would make crepes with eggs, stuffed with mozzarella cheese, tomatoes and spinach. And they'd be like, 'What is this?'
Giada De Laurentiis
Rotten Tomatoes is such a great website, in that it has one foot in the Internet world and one foot in the cinema world, and it keeps its grounding between them just perfectly.
As I see it, a green salad is an open invitation to carrots, onions, mushrooms, tomatoes, and the sprouts that grow in jars on my kitchen counter.
Just when you're beginning to think pretty well of people, you run across somebody who puts sugar on sliced tomatoes.
There is nothing better than picking up sun-warmed tomatoes and smelling them, feeling them and scrutinizing their shiny skins for imperfections, dreaming of ways to serve them.
Jose Andres Puerta
I have a love affair with tomatoes and corn. I remember them from my childhood. I only had them in the summer. They were extraordinary.
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.
I would fly to Los Angeles just for a cheeseburger with pickles and extra tomatoes from In-N-Out.
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.
Some people meet people in the grocery store, but I get my tomatoes and I'm out.
I love tomatoes, and they're so good for you.
At work, we have fantastic catering people. They feed the cast and crew all day, and they're sensitive to the needs of picky vegetarians like me. They have delicious salads. I keep mine simple: romaine lettuce, avocado, baked tofu, carrots, tomatoes and Asian dressing.
For a quick, healthy meal that's also fun for kids, I serve fish tacos: soft tortillas, lettuce, tomatoes, black beans and brown rice.
After winning the Oscar, I was committed to do 'Fried Green Tomatoes,' but I didn't know what the next thing would be after that. It was a scary time. But the advantage of TV is the regular work. All you need is a hit series, I guess.
Lunch is a big huge salad with every color in it. From leafy greens to purple to herbs, fresh cut herbs mixed into it for flavors. I vary what I toss into it. Sometimes it might be lentils and chopped tomatoes, other days it could be garbanzo beans, some days I might have just a salad and have some lentil soup on the side.
Botanically speaking, tomatoes are the fruit of a vine, just as are cucumbers, squashes, beans and peas.
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.
Many of the Prego sauces - whether cheesy, chunky or light - have one feature in common: The largest ingredient, after tomatoes, is sugar. A mere half-cup of Prego Traditional, for instance, has the equivalent of more than two teaspoons of sugar: as much as two-plus Oreo cookies.
Martin Luther King, Jr.
John F. Kennedy
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