Stop crying. You're giving archangels everywhere a bad name." Patch to Pepper
Border agents have now been issued air guns that shoot pepper balls at people coming across the Mexican border. Have they thought this through? Is that going to bother people from Mexico? Pepper balls? Don't these people eat jalapenos? Isn't that like firing meatballs at an Italian guy?
I'm always thirsty when I wake up, so I guzzle a bottle of Smart water before I scramble tofu with onions, peppers and spinach and top it with salsa. I've been a vegetarian for years, but I recently became vegan.
I want to be my own player. I want to be Julius Peppers. I don't want to be the next Lawrence Taylor. I don't want to have to live with his legacy.
I love to cook. In fact, at this exact moment, I am trying something new: I am cooking a whole chicken in my crockpot, which I've never done before. I browned it with garlic powder, salt and pepper, and I put a bunch of celery and onions - which I'll have to hide from the children because they claim to hate onions - and I'm going to make homemade mashed cream potatoes. I always, before I leave for work in the morning, have supper cooking. That way, when I come home and they come home from school, there's all kinds of good smells in the house.
People like to blame Mexican food, but look at what's happening globally, look at all the fast foods and products filled with trans fat. Before the Mexican Revolution, a hundred years ago, people were eating what now macrobiotics tells us to eat, corn, black beans, rice. That's what people were eating - and chile peppers. That's a healthy diet. And also they ate a lot of vegetables.
The Chili Peppers have a real strict two-week on/two-week off policy - aside from me, everybody has families.
Who pepper'd the highest was surest to please.
In the old days, people used to risk their lives in India or in the Americas in order to bring back products which now seem to us to have been of comically little worth, such as brazilwood and pepper, which added a new range of sense experience to a civilization which had never suspected its own insipidity... From these same lands our modern Marco Polos now bring back the moral spices of which our society feels an increasing need as it is conscious of sinking further into boredom, but that this time they take the form of photographs, books, and travelers tales.
For a rub with sweet tang: mix just a little bit of light brown sugar to garlic pepper, black pepper, and onion powder.
Peppers, garlic, hazelnuts and brazil nuts make my mouth, tongue and eyes swell and itch within minutes of eating them.
Mexican food is far more varied than people think. It changes like dialects. I was brought up in Jalisco by the sea on a basic diet - tomatoes, chillis, peppers of every size and rice, which is a Mexican staple. The Pacific coast has a huge array of seafood.
Even that was all consumed after two days, and the patients had to try to choke down fresh fish, just boiled in water, without salt, pepper or butter; mutton, beef, and potatoes without the faintest seasoning
The only really good vegetable is Tabasco sauce. Put Tabasco sauce in everything. Tabasco sauce is to bachelor cooking what forgiveness is to sin. The next best vegetable is the jalapeno pepper. It has the virtue of turning salads into practical jokes.
Clouds, torsos, shells, peppers, trees, rocks, smoke stacks, are but interdependent, interrelated parts of a whole, which is life.
I recycle. I have a house in the south of France and I have a small garden. My name is Dujardin - 'from the garden.' I grow carrots, peppers, strawberries, green beans, and things for salads, but there are lots of wild boars all around and they steal the food.
He who has the pepper may season as he lists.
The closest Western Civilization has come to unity since the Congress of Vienna in 1815 was the week the Sgt. Pepper album was released.. . . . At the time I happened to be driving across country on Interstate 80. In each city where I stopped for gas or food — Laramie, Ogallala, Moline, South Bend — the melodies wafted in from some far-off transistor radio or portable hi-fi. It was the most amazing thing I’ve ever heard. For a brief while the irreparable fragmented consciousness of the West was unified, at least in the minds of the young.
A caprice is handled like a stew, and the pepper is added at the last minute.
I am open to the accusation that I see compost as an end it itself. But we do grow some real red damn tomatoes such as you can't get in the stores. And potatoes, beans, lettuce, collards, onions, squash, cauliflower, eggplant, carrots, peppers. Dirt in you own backyard, producing things you eat. Makes you wonder.
Place a lump of fresh butter in a pan or egg dish and let it melt - that is, just enough for it to spread, and never, of course, to crackle or sit; open a very fresh egg onto a small plate or saucer and slide it carefully into the pan; cook it on heat so low that the white barely turns creamy, and the yolk becomes hot but remains liquid; in a separate saucepan, melt another lump of fresh butter; remove the egg onto a lightly heated serving plate; salt it and pepper it, then very gently pour this fresh, warm butter over it
Slinky as a lynx, hot as pepper, cool as rain, dry as smoke. There's considerably more to her than staying sexy at 60.
I don't know when pepper mills in a restaurant got to be right behind frankincense and myrrh in prominence. It used to be in a little jar that sat next to the salt on the table and everyone passed it around, sneezed, and it was no big deal.
This Bouillabaisse a noble dish is - A sort of soup or broth, or brew, Or hotchpotch of all sorts of fishes, That Greenwich never could outdo; Green herbs, red peppers, mussels, saffron, Soles, onions, garlic, roach, and dace; All these you eat at Terre's tavern, In that one dish of Bouillabaisse.
Pounding fragrant things - particularly garlic, basil, parsley - is a tremendous antidote to depression. But it applies also to juniper berries, coriander seeds and the grilled fruits of the chilli pepper. Pounding these things produces an alteration in one's being - from sighing with fatigue to inhaling with pleasure. The cheering effects of herbs and alliums cannot be too often reiterated. Virgil's appetite was probably improved equally by pounding garlic as by eating it.
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