Inspirational quotes with roasted.
(...)best of luck, avoid roasted cabbage, don't eat earwax, and look on the bright side of life!
Things were different back then. Today if a woman was asked to do the things we did back then, she would revolt, declare that she wasn’t anyone’s slave, wouldn’t be put upon in that fashion. But you have to remember that this was before automatic washers and dishwashers, before blenders and electric knives. If the carpet was going to get cleaned, someone, usually a woman, would have to take a broom to it, or would have to haul it on her shoulders to the yard and beat the dirt out of it. If the wet clothes were going to get dry, someone had to hang them in the yard, take them down from the yard, heat the iron on the fire, press them, and finally fold or hang them. Food was chopped by hand, fires were stoked by hand, water was carried by hand, anything roasted, toasted, broiled, dried, beaten, pressed, packed, or pickled, was done so by hand. Our version of a laborsaving device was called a spouse. If a man had a woman by his side, he didn’t have to clean and cook for himself. If a woman had a man by her side, she didn’t have to go out, earn a living, then come home and wrestle the house to the ground in the evening.
To her, writing is making stock and reading is sipping broth, but only the spoken word is the full roasted chicken.
Our neighbor, Hugo du Toit, was a very handsome Afrikaner, who, with his two sisters, was a close friend of Louis Botha, the first Prime Minister of the Union of South Africa, and also a close friend of General Jan Christiaan Smuts, the Prime Minister of the Union of South Africa from 1919 until 1924. He became a South African military leader during World War II. Although some accuse Smuts of having started apartheid, he later stood against it and was a force behind the founding of the United Nations. He is still considered one of the most eminent Afrikaners ever…. At his expansive farm house, Hugo had autographed photos of both men on his study wall. Parties were frequently held at my grandparents’ home and the thought of roasted turkeys and potatoes which Cherie had prepared, brings back warm memories of a delightful era, now lost forever.” The Colonial History of South AfricaFor many years South Africa was occupied primarily by Dutch farmers known as Boers who had first arrived in the Cape of Good Hope in 1652 when Jan van Riebeeck established the Dutch East India Company and later by British settlers who arrived in the Cape colony after the Napoleonic wars in the 1820’s, on board the sailing ships the Nautilus and the Chapman. For the most part the two got along like oil and water. After 1806, some of the Dutch-speaking settlers left the Cape Colony and trekked into the interior where they established the Boer Republics. There were many skirmishes between them, as well as with the native tribes. In 1877 after the First Boer War between the Dutch speaking farmers and the English, the Transvaal Boer republic was seized by Britain. Hostilities continued until the Second Boer War erupted in October of 1899, costing the British 22,000 lives. The Dutch speaking farmers, now called Afrikaners, lost 7,000 men and having been overrun by the English acknowledged British sovereignty by signing the peace agreement, known as the “Treaty of Vereeniging,” on May 31, 1902.Although this thumbnail sketch of South African history leaves much unsaid, the colonial lifestyle continued on for the privileged white ruling class until the white, pro-apartheid National Party, was peacefully ousted when the African National Congress won a special national election. Nelson Mandela was elected as the first black president on May 9, 1994. On May 10, 1994, Mandela was inaugurated as The Republic of South Africa's new freely elected President with Thabo Mbeki and F.W. De Klerk as his vice-presidents.
:Do you trust me?: Wareska quietly linked.:To stay alive? No. You and the monster will get lost in riddles and philosophizing. Then you will make some grand, heroic gesture, poorly thought-out and overestimating your own strength, and when the creature has roasted you alive, I will be the one sweeping up the ashes – figuratively speaking, of course. Lest we forget, I do not have hands.:
The one thing is fiction in a novel and the other thing is reality. With fiction you don't make a fuss - you can 'beat it' and there's never enough. At least in my opinion - cause there are people, who complain about style intensity in literature: they prefer cereals with milk than abyssinian bitches roasted alive on bringhausers and watered with ya-yoo juice.
Earlier today I had sex with a monkey and then roasted and ate it with a glass of choir boys' piss. I like to get in the mood.
Lunch looks grand, Meg. You’ve really outdone yourself,” James commented, loading his plate. He frowned down at an escaping carrot extending precariously over the plate edge andeased it back with his fingertip, then grunted and promptly stuck the burnt digit in his mouth. “I’ve been trying to eat better, organic and all. Are these vegetables free range?” he asked with a straight face.The table fell silent as several sets of eyes blinked owlishly back at him. With an equally straight face Beth speared a roasted wedge and studied it. “I don’t think potatoes require muchgrazing room, genius,” she deadpanned.
The morning was brisk and the coffee was hot and roasted with little gurgles in the room. Rosie hadn’t moved, but she let out a tiny snore every now and again that made everything perfect.
Have you ever been to the beach and wanted to feed the seagulls? The problem is you tear off a little crust from your sandwich and toss it to one, and ten more show up. Toss a little more and a flock descends. You start to wonder: if I run out of bread, will I become the meal?Turkeys are different. They startle easily and run for the barn. In the wild, they run for the hills. Of course, they’re very tasty. Benjamin Franklin thought them majestic enough to be an emblem for our country. I’m sorry, but Thanksgiving would be downright depressing. There’s our national symbol lying stuffed and roasted and ready to carve up for hungry guests. And then we have the eagles. Our forefathers were trained in the Bible. […]They would have known Isaiah 40:31. “Those who wait upon the Lord will gain new strength; they will mount up with wings like eagles, they will run and not get tired, they will walk and not become weary.” They were making war on the greatest power in the world of the time; the world was watching them. What could this band of commoners do? What troubles me about our country today is how many seagulls there are, scrambling for more. Remember the movie “Finding Nemo”? “Mine, mine, mine!” And we sure have a lot of gutless turkeys running for the barn whenever hard decisions have to be made; like how to keep our country solvent so our children won’t be in soup lines… Where are the eagles? That’s what I want to know. Please, God, we need us some eagles!
I believe God himself will someday debate with and answer every objection arrogant men can come up with against him; I believe he will humble us and humor himself. Know-it-alls, pseudo-intellectuals, militant anti-theists, for Christ's sake, or rather their own sake, best beware of getting roasted by their own medicine. Ah! Our delusions of trying to argue against an omniscient Creator.
I’m sorry for hurting you. I know I did. I’m most likely dead now, and I guess if there’s any kind of fairness in the afterlife I’m probably in hell getting roasted. But if that’s where I am, I want you to know, I still love you. Always did. Love, Caine
If he closed his eyes he could dwell in the circuit of air that had once held her, he could hold his breath and be inside her again, within the close and burning borders of her- she stood here, washed her hair in this sink, wrote upon this wall, ate roasted chicken at this table. There was no place he could enter where she had not also been, her echoes hanging in the air like pages hung to dry. No place that did not suppurate in her absence, which was not ringed with the light of her old selves, like film burned with a cigarette.
We may see a Creature with forty-nine headsWho lives in the desolate snow,And whenever he catches a cold (which he dreads)He has forty-nine noses to blow.'We may see the venomous Pink-Spotted ScrunchWho can chew up a man with one bite.It likes to eat five of them roasted for lunchAnd eighteen for its supper at night.'We may see a Dragon, and nobody knowsThat we won't see a Unicorn there.We may see a terrible Monster with toesGrowing out of the tufts of his hair.'We may see the sweet little Biddy-Bright HenSo playful, so kind and well-bred;And such beautiful eggs! You just boil them and thenThey explode and they blow off your head.'A Gnu and a Gnocerous surely you'll seeAnd that gnormous and gnorrible GnatWhose sting when it stings you goes in at the kneeAnd comes out through the top of your hat.'We may even get lost and be frozen by frost.We may die in an earthquake or tremor.Or nastier still, we may even be tossedOn the horns of a furious Dilemma.'But who cares! Let us go from this horrible hill!Let us roll! Let us bowl! Let us plunge!Let's go rolling and bowling and spinning untilWe're away from old Spiker and Sponge!
...I do have to wonder what sort of childhood the Grimm brothers endured. They are not a merry bunch of storytellers, what with their children roasted by witches, maidens poisoned by old crones, and whatnot.
I have a deep-down belief that there are folks in the world who are good through and through, and others who came in mean and will go out mean. It's like coffee. Once it's roasted, it all looks brown. Until you pour hot water on it and see what comes out. Folks get into hot water, you see what comes out.
Looking down from my throne full of thorns, I glanced at the people on Earth. Oh, man. I despised them. It wasn’t like they were becoming better humans or anything, Devil forbid. In fact, they all roasted in their sin, mayonnaised in their stupidity, tomato-sauced in their envy and anger toward each other....
They say revenge is a dish best served cold. This isn’t correct. Revenge is a dish best served lukewarm or at room temperature (depending on the room) with a side of sauerkraut lightly sprinkled with pepper, a generous helping of golden brown roasted potatoes, and a large loaf of marble rye, washed down with any kind of unfiltered wheat beer.But whatever you do—and remember this, as it can be a matter of life or death—don’t put any sort of fruit in the beer. Fruit doesn’t belong in beer.
Therm-bombs! Drop ’em right on us! I been roasted before—it’s nothing!
hand. I was charged with organizing the messages: descriptions of the creatures, descriptions of their space vessels, descriptions of their conveyances, of their weapons, of their movements. Positions of our soldiers, of our allies’ soldiers. Troop movements. New arrivals of space vessels. Reports of casualties. Dear God, the casualties. And their descriptions. Charred piles of ash; bloodless carcases; crumpled, broken bodies; crushed jelly; roasted, dead meat. All…in these hands.
Around me shone the kitchen I'd worked in each day: the copper pans hung neatly, the scratched wooden table and neat blue plates set in rows on the dresser. I got up to rake out the cinders and suddenly clutched at the black stone of the hearth. How long was it since as a new girl I'd first spiked a fowl and set it to roast on that fire? What great sides of beef had we roasted on the smoke-jack, while bacon dangled on hooks, and meat juices basted puddings as light as eggy clouds? Never, in all my ten years at Mawton, had I let that fire die out. Every dawn, in winter or summer, I'd riddled the dying embers and set new kindling on the top. I touched the rough stone and let my cheek press on its everlasting warmth, wishing I could take that loyal fire with me. Foolish, I know, but a fire is a cook's truest friend. It was a good fire at Mawton: blackened with hundreds of years of smoking hot dinners.I think no heathen ever worshipped fire like a cook. So I kissed the smutty hearth wall and packed instead my little tinderbox, to light new fires I knew not where.
On the nights I stuffed myself full of myths, I dreamed of college, of being pumped full of all the old knowledge until I knew everything there was to know, all the past cultures picked clean like delicious roasted chicken.
America, it has been observed, is not really a melting pot. It is actually a huge potluck dinner, in which platters of roasted chicken beckon beside casseroles of pasta, mounds of tortillas, stew pots of gumbo, and skillets filled with pilafs of every imaginable color.
In the evenings the family gathered at Kirkwood Hall. Sometimes Andrew cooked, sometimes Delphine. There was a bounty of vegetables from the kitchen garden: tiny patty-pan squash, radishes both peppery and sweet, beets striped deep magenta and white, golden and green, butter lettuce and spinach and peas, zucchini blossoms stuffed with Graham's mozzarella and salty anchovies. Delphine whipped eggs from the chickens into souffles. Chicken- from the chickens, sadly- were roasted in a Dutch oven or grilled under a brick. Plump strawberries from the fields and minuscule wild ones from the forest were served with a drizzle of balsamic syrup or a billow of whipped cream. Delphine's baking provided custardy tarts, flaky biscuits, and deep, dark chocolate cake.
I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed to know what to cook for his teenage daughter. Jose Andres made me a classic Spanish tortilla, shocking me with the sheer volume of viridian olive oil he put into that simple dish of potatoes, onions, and eggs. Graham Elliot Bowles and I made gourmet Jell-O shots together, and ate leftover cheddar risotto with Cheez-Its crumbled on top right out of the pan.Lucky for me, Maria still includes me in special evenings like this, usually giving me the option of joining the guests at table, or helping in the kitchen. I always choose the kitchen, because passing up the opportunity to see these chefs in action is something only an idiot would do. Susan Spicer flew up from New Orleans shortly after the BP oil spill to do an extraordinary menu of all Gulf seafood for a ten-thousand-dollar-a-plate fund-raising dinner Maria hosted to help the families of Gulf fishermen. Local geniuses Gil Langlois and Top Chef winner Stephanie Izard joined forces with Gale Gand for a seven-course dinner none of us will ever forget, due in no small part to Gil's hoisin oxtail with smoked Gouda mac 'n' cheese, Stephanie's roasted cauliflower with pine nuts and light-as-air chickpea fritters, and Gale's honey panna cotta with rhubarb compote and insane little chocolate cookies. Stephanie and I bonded over hair products, since we have the same thick brown curls with a tendency to frizz, and the general dumbness of boys, and ended up giggling over glasses of bourbon till nearly two in the morning. She is even more awesome, funny, sweet, and genuine in person than she was on her rock-star winning season on Bravo. Plus, her food is spectacular all day. I sort of wish she would go into food television and steal me from Patrick. Allen Sternweiler did a game menu with all local proteins he had hunted himself, including a pheasant breast over caramelized brussels sprouts and mushrooms that melted in your mouth (despite the occasional bit of buckshot). Michelle Bernstein came up from Miami and taught me her white gazpacho, which I have since made a gajillion times, as it is probably one of the world's perfect foods.
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