When those waiters ask me if I want some fresh ground pepper, I ask if they have any aged pepper.
We don't need a melting pot in this country, folks. We need a salad bowl. In a salad bowl, you put in the different things. You want the vegetables — the lettuce, the cucumbers, the onions, the green peppers — to maintain their identity. You appreciate differences.
In the Chili Peppers I'm a part of that world in a pretty big world and that's just the way it is.
I don't like to design single objects. I like my pieces to have a relationship to each other. They can be mother and child, like the Schmoo salt and pepper shakers, or brother and sister like the Birdie salt and peppers, or cousins, like most of my dinnerware sets.
I'm not afraid to call a wine that tastes like Skittles or green peppers mixed with orange marmalade. I'll say, 'It tastes like chicken.' I mean, that's not what people think of when they think of wine, but that's what it tastes like to me and it hits home.
In the kitchens of love, after all, vice is like the pepper in a good sauce; it brings out the flavor, it’s indispensable.
If you're ever in doubt, throw a pepper in the air. If it fails to come down, you have gone mad, so don't trust in anything.
He who has plenty of pepper will pepper his cabbage.
I believe that virtually everyone has the ability to either grow some food at home, or to find an appropriate location to start a garden. I may sound like a kook who plants my landscape with cucumbers instead of carnations, peppers instead of petunias, and fruit trees rather than ficus, but I am convinced that wherever you go, you can grow food! Now is the time for us to join together and plant the seeds that will transform the places in which we live.
Without a customer, you don't have a business - all you have is a hobby.
Jealousy is like a hot pepper. Use it mildly, and you add spice to the relationship. Use too much of it and it can burn.
Empathy is the ultimate form of customer insight.
Customer will create most value for you at point he thinks you're creating most value for him.
Being trustworthy requires: Doing the right thing. And doing things right.
Anyway, like I was saying, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sautes it. There's, um, shrimp ka-bobs, shrimp creole, shrimp gumbo, pan-fried, deep-fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich... That's, that's about it.
We deny ourselves the smallest comfort or pleasure; even if it only costs a few dollars. This is not prosperous spending. Prosperity says you can have red bell peppers instead of green, rib eyes instead of sirloin, and romaine instead of iceberg. It's not about spending everything you make, but enjoying what you do spend without felling guilty about it ... The positive feelings and emotions that prosperous spending brings is what attracts more positive things in your life.
Tigers love pepper...they hate cinnamon.
A loaf of bread, the Walrus said, Is what we chiefly need: Pepper and vinegar besides Are very good indeed-- Now if you're ready, Oysters, dear, We can begin to feed!
...the pepper is beginning to show signs of strain, and tonight should grace a salad. It has been suggested that I am a cannibal to eat my models.
I can't do coffee, but I can do Dr. Pepper.
What do you think? I'm not a starfish or a pepper tree. I'm a living, breathing human being. Of course I've been in love.
Dropkick Murphys get me going, Red Hot Chili Peppers, Nirvana... plus, all the regular hip-hop stuff.
A hippo sandwich is easy to make. All you do is simply take one slice of bread, one slice of cake, some mayonnaise, one onion ring, one hippopotamus, one piece of string, a dash of pepper. That ought to do it. And now comes the problem... biting into it!
I never was much of an oyster eater, nor can I relish them 'in naturalibus' as some do, but require a quantity of sauces, lemons, cayenne peppers, bread and butter, and so forth, to render them palatable.
The near end of the street was rather dark and had mostly vegetable shops. Abundance of vegetables - piles of white and green fennel, like celery, and great sheaves of young, purplish, sea-dust-coloured artichokes . . . long strings of dried figs, mountains of big oranges, scarlet large peppers, a large slice of pumpkin, a great mass of colours and vegetable freshness. . . .
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