|
9dfae9a
|
"The chef turned back to the housekeeper. "Why is there doubt about the relations between Monsieur and Madame Rutledge?" The sheets," she said succinctly. Jake nearly choked on his pastry. "You have the housemaids spying on them?" he asked around a mouthful of custard and cream. Not at all," the housekeeper said defensively. "It's only that we have vigilant maids who tell me everything. And even if they didn't, one hardly needs great powers of observation to see that they do not behave like a married couple." The chef looked deeply concerned. "You think there's a problem with his carrot?" Watercress, carrot--is everything food to you?" Jake demanded. The chef shrugged. "Oui." Well," Jake said testily, "there is a string of Rutledge's past mistresses who would undoubtedly testify there is nothing wrong with his carrot." Alors, he is a virile man . . . she is a beautiful woman . . . why are they not making salad together?"
|
|
marriage
vegetables
|
Lisa Kleypas |
|
911db3f
|
So what is the best vegetable? Well, we all know that: it's the potato. The vegetable you can't screw up. You can throw a potato , run away from it - and, an hour later, it's turned into a meal. Try doing that with broccoli, or a trifle, and it will laugh in your face.
|
|
vegetables
potato
|
Caitlin Moran |
|
fe34363
|
American farmers produced 600 more calories per person per day in 2000 than they did in 1980. But some calories got cheaper than others: Since 1980, the price of sweeteners and added fats (most of them derived, respectively, from subsidized corn and subsidized soybeans), dropped 20 percent, while the price of fresh fruits and vegetables increased by 40 percent.
|
|
calories
fats
soy
subsidies
sweeteners
soybeans
corn
farmers
fruits-and-vegetables
fresh
vegetables
fruit
|
Michael Pollan |
|
b92df17
|
They sowed the duller vegetables first, and a pleasant feeling of righteous fatigue stole over them as they addressed themselves to the peas.
|
|
peas
vegetables
|
E.M. Forster |
|
f21087b
|
At lunch you order steamed vegetables because you're remembering that you have a heart too. You feel humbled by your heart, it works so hard. You want to thank it. You give your heart a little pat
|
|
heart
vegetables
|
Aimee Bender |
|
93fbd3c
|
"Maybe a holiday miracle will change Mearth's awful behavior," Mandy suggested with optimism. "The only holiday miracle around here is that Mearth hasn't murdered us both yet," said Alecto, lighting another cigarette, his hands shaking erratically. He looked exhausted and terrified, his gray eyes soulless. "Do you know what Mearth likes, Alecto?" Mandy questioned. "Vegetables, she likes celery a lot, and lettuce," Alecto responded in a quiet monotone. "I don't know what else she likes. I've never asked her." "Well, she has to like something... doesn't everyone?" "Not her, Mandy Valems."
|
|
present
miracle
murder
humor
going-green
hoiday
lettuce
mother-earth
comedy
cigarette
christmas
vegetables
gift
|
Rebecca McNutt |
|
773f9c2
|
Most of the ingredients she cooked with came from the tiny farm immediately behind the restaurant. It was so small that the Pertinis could shout from one end of it to another, but the richness of the soil meant that it supported a wealth of vegetables, including tomatoes, zucchini, black cabbage, eggplant and several species that were unique to the region, including bitter and fragrant . There was also a small black boar called Garibaldi, who despite his diminutive size impregnated his harem of four larger wives with extraordinary diligence; an ancient olive tree through which a couple of vines meandered; a chicken or two; and the Pertinis' pride and joy, Priscilla and Pupetta, the two water buffalo, who grazed on a patch of terraced pasture no bigger than a tennis court. The milk they produced was porcelain white, and after hours of work each day it produced just two or three , each one weighing around two pounds- but what : soft and faintly grassy, like the sweet steamy breath of the themselves. As well as mozzarella, the buffalo milk was crafted into various other specialties. were small cherry-shaped balls for salads, while were droplet-shaped, for wrapping in slices of soft prosciutto ham. , tresses, were woven into plaits, served with Amalfi lemons and tender sprouting broccoli. was lightly smoked and brown in color, while was smoked over a smoldering layer of pecan shells until it was as dark and rich as a cup of strong espresso. When there was surplus milk they even made a hard cheese, , which was salted and slightly fruity, perfect for grating over roasted vegetables. But the cheese the Pertinis were best known for was their , a tiny sack of the finest, freshest mozzarella, filled with thick buffalo cream and wrapped in asphodel leaves.
|
|
farm-animals
italian-food
mozzarella
milk
vegetables
|
Anthony Capella |
|
7cfdf5b
|
"Saturday afternoon she deboned chicken breasts and put the raw meat aside; then she simmered the bones with green onions and squashed garlic and ginger. She mixed ground pork with diced water chestnuts and green onions and soy sauce and sherry, stuffed the wonton skins with this mixture, and froze them to be boiled the next day. Then she made the stuffing for Richard's favorite egg rolls. It was poor menu planning- Vivian would never have served wontons and egg rolls at the same meal- but she felt sorry for Richard, living on hot dogs as he'd been. Anyway they all liked her egg rolls, even Aunt Barbara. Sunday morning she stayed home from church and started the tea eggs simmering (another source of soy sauce for Annie). She slivered the raw chicken breast left from yesterday- dangling the occasional tidbit for J.C., who sat on her stool and cried "Yeow!" whenever she felt neglected- and slivered carrots and bamboo shoots and Napa cabbage and more green onions and set it all aside to stir-fry at the last minute with rice stick noodles. This was her favorite dish, simple though it was, and Aunt Rubina's favorite; it had been Vivian's favorite of Olivia's recipes, too. (Vivian had never dabbled much in Chinese cooking herself.) Then she sliced the beef and asparagus and chopped the fermented black beans for her father's favorite dish."
|
|
olivia-tschetter
vegetables
ingredients
spices
|
Susan Gilbert-Collins |
|
e8efac8
|
He had nothing against cherry tomatoes except that any attempt to cut them shot them off the plate with a velocity that could lay out a gemsbok at fifty paces, and putting them in the mouth whole and biting down was a not entirely pleasant experience that could result in doing the nose trick with tomato seeds.
|
|
vegetables
|
Cynthia Harrod-Eagles |