Cheeses Quotes

We were always eating expired things. Milk, bread, biscuits, cake. We forgot about them as they sat around the house and just as they had gone bad, we put them in our mouths. Chocolates I brought back with me from Australia, cheeses in last year's Christmas hamper, juice from the last time someone decided to go grocery shopping. We didn't always realize they tasted funny – not everything curdles and a two-month-old orange can be just as sweet. When we did, it was usually too late. Sometimes it wasn't. We finished what we had started anyway. ~ Cheryl Julia Lee

We've been here three days already, and I've yet to cook a single meal. The night we arrived, my dad ordered Chinese takeout from the old Cantonese restaurant around the corner, where they still serve the best egg foo yung, light and fluffy and swimming in rich, brown gravy. Then there had been Mineo's pizza and corned beef sandwiches from the kosher deli on Murray, all my childhood favorites. But last night I'd fallen asleep reading Arthur Schwartz's Naples at Table and had dreamed of pizza rustica, so when I awoke early on Saturday morning with a powerful craving for Italian peasant food, I decided to go shopping. Besides, I don't ever really feel at home anywhere until I've cooked a meal.
The Strip is down by the Allegheny River, a five- or six-block stretch filled with produce markets, old-fashioned butcher shops, fishmongers, cheese shops, flower stalls, and a shop that sells coffee that's been roasted on the premises. It used to be, and perhaps still is, where chefs pick up their produce and order cheeses, meats, and fish. The side streets and alleys are littered with moldering vegetables, fruits, and discarded lettuce leaves, and the smell in places is vaguely unpleasant. There are lots of beautiful, old warehouse buildings, brick with lovely arched windows, some of which are now, to my surprise, being converted into trendy loft apartments.
If you're a restaurateur you get here early, four or five in the morning. Around seven or eight o'clock, home cooks, to ~ Meredith Mileti

I bought all these ingredients and headed to Marlboro Man's house, choosing to ignore the fact that Marinated Flank Steak actually needs to marinate. Plus, I didn't know how to operate a grill--Los Angeles County apartment buildings had ordinances against them--so I decided to cook it under the broiler. Having not been a meat eater for years and years, I'd forgotten about the vital importance of not overcooking steak; I just assumed steak was like chicken and simply needed all the pink cooked out of it. I broiled the beautiful, flavorful flank steak to a fine leather.
With all my focus on destroying the main course, I wound up overcooking the angel hair noodles by a good five minutes, so when I stirred in all the cheeses I'd so carefully grated by hand, my Tagliarini Quattro Formaggi resembled a soupy pan of watery cheese grits. How bad could it possibly be? I asked myself as I poured it into garlic-rubbed bowls just like they did at Intermezzo. I figured Marlboro Man wouldn't notice. I watched as he dutifully ate my dinner, unaware that, as I later learned, throughout the meal he seriously considered calling one of the cowboys and asking them to start a prairie fire so he'd have an excuse to leave. ~ Ree Drummond

Edam and Gouda are genuine Dutch cheeses, but the real thing is a lot less bland than the varieties most of us experience in the U.K. ~ David Hewson

A nice manner and a level head would surely get you much further. But that didn't cut much with the big cheeses, who liked flakey mission statements and loud, confident remarks. ~ Jenny Colgan

First, I'd stop by the butcher and select a special steak to accompany his favorite dish, gratin dauphinois, a simple yet inexplicably divine mixture of thinly sliced and layered potatoes, garlic, Gruyère cheese, and cream. ~ Sarah Jio

I hate this place," Tiara whimpered. "It's super creepy. Like a haunted Chuck E. Cheese's where the games all want to kill you and you never get your pizza. ~ Libba Bray

Some of the best projects to ever come out of Atari or Chuck E. Cheese's were from high school dropouts, college dropouts. One guy had been in jail. ~ Nolan Bushnell

Southern barbecue is the closest thing we have in the U.S. to Europe's wines or cheeses; drive a hundred miles and the barbecue changes. ~ John Shelton Reed

A drone is often preferred for missions that are too "dull, dirty, or dangerous" for manned aircraft."

PROLOGUE

The graffiti was in Spanish, neon colors highlighting the varicose cracks in the wall. It smelled of urine and pot. The front door was metal with four bolt locks and the windows were frosted glass, embedded with chicken wire. They swung out and up like big fake eye-lashes held up with a notched adjustment bar.

This was a factory building on the near west side of Cleveland in an industrial area on the Cuyahoga River known in Ohio as The Flats.

First a sweatshop garment factory, then a warehouse for imported cheeses then a crack den for teenage potheads. It was now headquarters for Magic Slim, the only pimp in Cleveland with his own film studio and training facility.

Her name was Cosita, she was eighteen looking like fourteen. One of nine children from El Chorillo. a dangerous poverty stricken barrio on the outskirts of Panama City. Her brother, Javier, had been snatched from the streets six months ago, he was thirteen and beautiful.

Cosita had a high school education but earned here degree on the streets of Panama.

Interpol, the world's largest international police organization, had recruited Cosita at seventeen. She was smart, street savvy, motivated and very pretty. Just what Interpol was looking for.

Cosita would become a Drone! ~ Nick Hahn

Goat cheese ... produced a bizarre eating era when sensible people insisted that this miserable cheese produced by these miserable creatures reared on miserable hardscrabble earth was actually superior to the magnificent creamy cheeses of the noblest dairy animals bred in the richest green valleys of the earth. ~ Russell Baker

Peasant families ate pork, beef, or game only a few times a year; fowls and eggs were eaten far more often. Milk, butter, and hard cheeses were too expensive for the average peasant. As for vegetables, the most common were cabbage and watercress. Wild carrots were also popular in some places. Parsnips became widespread by the sixteenth century, and German writings from the mid-1500s indicate that beet roots were a preferred food there. Rutabagas were developed during the Middle Ages by crossing turnips with cabbage, and monastic gardens were known for their asparagus and artichokes. However, as a New World vegetable, the potato was not introduced into Europe until the late 1500s or early 1600s, and for a long time it was thought to be merely a decorative plant.

"Most people ate only two meals a day. In most places, water was not the normal beverage. In Italy and France people drank wine, in Germany and England ale or beer. ~ Patricia D. Netzley

1. More salad and other vegetables on the acceptable foods list
2. Fresh cheeses (as well as more aged cheese)
3. Seeds and nuts
4. Berries
5. Wine and other spirits low in carbs
6. Legumes
7. Fruits other than berries and melons
8. Starchy vegetables
9. Whole grains ~ Robert C. Atkins

I am a big fan of smelly cheeses but the rest of the family don't seem to be particularly keen on them. ~ Johnny Vegas

Is despair wrong? Isn't it the natural condition of life after a certain age? ... After a number of events, what is there left but repetition and diminishment? Who wants to go on living? The eccentric, the religious, the artistic (sometimes); those with a false sense of their own worth. Soft cheeses collapse; firm cheeses endurate. Both go mouldy. ~ Julian Barnes

When will you disembarrass yourselves of the lymphatic ideology of that deplorable Ruskin, which I would like to cover with so much ridicule that you would never forget it? With his morbid dream of primitive and rustic life, with his nostalgia for Homeric cheeses and legendary wool-spinners, with his hatred for the machine, steam power, and electricity, that maniac of antique simplicity is like a man who, after having reached full physical maturity, still wants to sleep in his cradle and feed himself at the breast of his decrepit old nurse in order to recover his thoughtless infancy. ~ Filippo Tommaso Marinetti

The barrels of salted fish were in the pantry, and yellow cheeses were stacked on the pantry shelves. Then ~ Laura Ingalls Wilder

Servers moved among the guests with trays of hors d'oeuvres and the signature cocktail, champagne with a honey infused liqueur and a delicate spiral twist of lemon.
The banquet was bursting with color and flavor- flower-sprinkled salads, savory chili roasted salmon, honey glazed ribs, just-harvested sweet corn, lush tomatoes and berries, artisan cheeses. Everything had been harvested within a fifty-mile radius of Bella Vista.
The cake was exactly what Tess had requested, a gorgeous tower of sweetness. Tess offered a gracious speech as she and Dominic cut the first slices. "I've come a long way from the city girl who subsisted on Red Bull and microwave burritos," she said. "There's quite a list of people to thank for that- my wonderful mother, my grandfather and my beautiful sister who created this place of celebration. Most of all, I'm grateful to Dominic." She turned to him, offering the first piece on a yellow china plate. "You're my heart, and there is no sweeter feeling than the love we share. Not even this cake. Wait, that might be overstating it. Everyone, be sure you taste this cake. It's one of Isabel's best recipes. ~ Susan Wiggs

The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of ~ Stacey Ballis

Boxes are being opened and vans idle with loads of fish and crab, early spring berries, bunches of sweet lemony sorrel, chocolates, cheeses, oils and vinegars in thin green bottles, flowers with sweet-smelling heads the colors of confectionary. ~ Hannah Tunnicliffe

Wine is essential after a visit to Chuck E. Cheese's. They should really give you a bottle on your way out. ~ Tracey Garvis-Graves

Splendid cheeses they were, ripe and mellow, and with a two hundred horse-power scent about them that might have been warranted to carry three miles, and knock a man over at two hundred yards. ~ Jerome K. Jerome

Cheese runners shouted at it, tried to grab it, and flailed at it with sticks, but the piratical cheese scythed onward, reaching the bottom just ahead of the terrible carnage of men and cheeses as they piled up. Then it rolled back to the top and sat there demurely while still gently vibrating.
At the bottom of the slope, fights were breaking out among the cheese jockeys who were still capable of punching somebody, and since everybody was watching that, Tiffany took the opportunity to snatch up Horace and shove him in her bag. After all, he was hers. Well, that was to say she had made him, although something odd must have gone into the mix since Horace was the only cheese that would eat mice and, if you didn't nail him down, other cheeses as well. ~ Terry Pratchett

The bread and the pastry, the cheeses and wine, and the sugar go into the Supper of the lamb because we do. It is our love that brings the city home. It is I grant you, an incautious and extravagant hope. But only outlandish hopes can make themselves at home. ~ Robert Farrar Capon

I sells ladies fings, and vis nun, she comes up to me stall an' afore you can blink an eye, she picks up a couple of bread an' cheeses, tucks 'em in 'er petticoats, an' is off round the Jack Horner, dahn ve frog an' toad, quick as shit off a stick. I couldn't Adam an' Eve it, bu' vats wot she done. When I tells me carvin' knife wot I seen, she calls me an 'oly friar, an' says she'll land me one on me north and south if I calls Sister Monica Joan a tea-leaf. Very fond of Sister, she is. So I never says nuffink to no one, like. ~ Jennifer Worth

I was thrown together with Florence, or 'Florawns' as she was called, a pert girl of nineteen who worked in our kitchen and was sent out to help me. First, I followed her to a butcher where fat sausages hung from the ceiling like aldermen's chains, and I could choose the best of plump ducks, sides of beef, and chops standing guard like sentries on parade. Once the deal was done Florence paid him, gave me a wink and cast a trickle of coins into her apron pocket. So it seemed that serving girls will pay themselves the whole world over.
The size of the Paris market made Covent Garden look like a tinker's tray. And I never before saw such neatness; the cakes arranged in pinks and yellows and greens like an embroidery, and the cheeses even prettier, some as tiny as thimbles and others great solid cartwheels. As for the King Cakes the French made for Twelfth Night, the scents of almond and caramelled sugar were to me far sweeter than any perfumed waters. ~ Martine Bailey

There's an organic grocery store just off the highway exit. I can't remember the last time I went shopping for food." A smile glittered in his eyes. "I might have gone overboard."
I walked into the kitchen, with gleaming stainless-steel appliances, black granite countertops, and walnut cabinetry. Very masculine, very sleek. I went for the fridge first. Water bottles, spinach and arugula, mushrooms, gingerroot, Gorgonzola and feta cheeses, natural peanut butter, and milk on one side. Hot dogs, cold cuts, Coke, chocolate pudding cups, and canned whipped cream on the other. I tried to picture Patch pushing a shopping cart down the aisle, tossing in food as it pleased him. It was all I could do to keep a straight face. ~ Becca Fitzpatrick

Cows given genetically modified growth hormones make more milk, but have painful swollen udders, have ulcers, joint pain, miscarriages, deformed calves, infertility, and much shorter life spans. Their milk contains blood, pus, tranquilizers, antibiotics, and an insulin growth factor that can cause a fourfold increase in prostate cancer and sevenfold rise in breast cancer. This is the milk used in our school lunch programs and served to our children. This is the milk that you buy every day. This is the milk used in all cheeses, yogurts, butter, and cream. ~ Kevin Trudeau

I'm gonna drop fitty. I'm gonna drop fitty pounds. How many quarter-pounders with cheeses is that? I'm gonna drop 200 quarter-pounder with cheeses. ~ Jack Black

I did not mean to be a Christian. I have been very clear about that. My first words upon encountering the presence of Jesus for the first time 12 years ago, were, I swear to God, "I would rather die." I really would have rather died at that point than to have my wonderful brilliant left-wing non-believer friends know that I had begun to love Jesus. I think they would have been less appalled if I had developed a close personal friendship with Strom Thurmond. At least there is some reason to believe that Strom Thurmond is a real person. You know, more or less.

But I never felt like I had much choice with Jesus; he was relentless. I didn't experience him so much as the hound of heaven, as the old description has it, as the alley cat of heaven, who seemed to believe that if it just keeps showing up , mewling outside your door, you'd eventually open up and give him a bowl of milk. Of course, as soon as you do, you are fucked, and the next thing you know, he's sleeping on your bed every night, and stepping on your chest at dawn to play a little push-push.

I resisted as long as I could, like Sam-I-Am in "Green Eggs and Ham" - I would not, could not in a boat! I could not would not with a goat! I do not want to follow Jesus, I just want expensive cheeses. Or something. Anyway, he wore me out. He won.

I was tired and vulnerable and he won. I let him in. This is what I said at the moment of my conversion: I said, "Fuck it. Come in. I quit." He started ~ Anne Lamott

Helen lifted the lid, her eyes widening as she discovered a treasure trove of caramels, jelly creams, candied fruit, toffees and marshmallow drops, all wrapped in twists of waxed paper. Her wondering gaze traveled to the nearby mountain of accumulating delicacies... smoked Wiltshire ham and collar bacon, a box of dry-cured salmon, pots of imported Danish butter, tinned sweetbreads, and a sack of fat glossed dates. There was a basket of hothouse fruits, wheels of Brie in papery white rinds, cunning little cheeses wrapped in netting jars of rich fig paste, pickled quail eggs, bottles of jewel-colored fruit liqueur meant to be sipped from tiny glasses, and a gold-colored tin of cocoa essence. ~ Lisa Kleypas

Rats
They fought the dogs and killed the cats,
And bit the babies in the cradles,
And ate the cheeses out of the vats,
And licked the soup from the cook's own ladles.
Split open the kegs of salted sprats,
Made nests inside men's Sunday hats,
And even spoiled the women's chats
By drowning their speaking
With shrieking and squeaking
In fifty different sharps and flats. ~ Robert Browning

In 1980, business at my company, Chuck E. Cheese's, was thriving and I was feeling flush. So I bought a very large house on the Champ de Mars in Paris, right between the Eiffel Tower and the Ecole Militaire. The home was quite amazing: At six stories, it spanned 15,000 square feet and featured marble staircases and a swimming pool in the basement. ~ Nolan Bushnell

There are four cheeses! It's a 'Quattro Formaggi' Pizza!"
"A 'Four-Cheese' Pizza? Well, duh. That's a standard pizza topping, even in Italy. There's nothing special or even unusual about that! So why the big reaction?!"
"Because the four cheeses were blended together and balanced with absolute perfection!
The deliciousness of most cheeses is rooted in their mellow richness and sharp saltiness. With those flavors as his baseline... he took four cheeses and balanced them so that their quirks and strengths play off each other brilliantly! That sharp, salty battle is a stark contrast to the thick sweetness of the shigureni beef- the gap between them creating a full-bodied and indescribably delicious flavor!
Then there's the texture contrast of the gooey cheese and the crisply fragrant crust..."
"And you can't forget the tingly bite of the black pepper sprinkled across the top. What a marvelous accent! All the various flavors blossom to their full potential inside the mouth, each making the salty cheese stand out more and more..."
We came out of the blocks with the bitterness of the artichokes...
then we jumped to the cynarine-boosted sweetness of the shigureni beef...
... and ended with a leap to a salty Quattro Formaggi Blend! ~ Yuto Tsukuda

Perishable, It Said
Perishable, it said on the plastic container,
And below, in different ink,
The date to be used by, the last teaspoon consumed.
I found myself looking;
Now at the back of each hand,
Now inside the knees,
Now turning over each foot to look at the sole.
Then at the leaves of the young tomato plants,
Then at the arguing jays.
Under the wooden table and lifted stones, looking.
Coffee cups, olives, cheeses,
Hunger, sorrow, fears-
These too would certainly vanish, without knowing when.
How suddenly then
The strange happiness took me,
Like a man with strong hands and strong mouth,
Inside that hour with its perishing perfumes and clashings. ~ Jane Hirshfield

I didn't have a sweet tooth, but I liked butter, and I liked sauces, and I liked wine ... and curry ... and cheeses. ~ Maeve Binchy

Cobnuts have a fresher flavour than any other nut I know of and go very well with autumnal fruit and light cheeses. ~ Yotam Ottolenghi

My first job, I was Chuck E. at Chuck E. Cheese's. ~ Timm Sharp

In our house, we do everything whole: whole milk and full-fat cheeses. And I use ghee and coconut oil for cooking. ~ Kourtney Kardashian

At her feet, a luminous path lit the way through the grassy field. It was made entirely from glow sticks; each of the radiant lights had been painstakingly set into the ground at perfect intervals, tracing a curved trail that shone through the darkness.
Apparently, Jay had been busy.
Near the water's edge, at the end of the iridescent pathway and beneath a stand of trees, Jay had set up more than just a picnic. He had created a retreat, an oasis for the two of them.
Violet shook her head, unable to find the words to speak.
He led her closer, and Violet followed, amazed.
Jay had hung more of the luminous glow sticks from the low-hanging branches, so they dangled overhead. They drifted and swayed in the breeze that blew up from the lake.
Beneath the natural canopy of limbs, he had set up two folding lounge chairs and covered them with pillows and blankets.
"I'd planned to use candles, but the wind would've blown 'em out, so I had to improvise."
"Seriously, Jay? This is amazing." Violet felt awed. She couldn't imagine how long it must have taken him.
"I'm glad you like it."
He led her to one of the chairs and drew her down until she was sitting before he started unpacking the cooler.
She half-expected him to pull out a jar of Beluga caviar, some fancy French cheeses, and Dom Perignon champagne. Maybe even a cluster of grapes to feed to her…one at a time. So when he started laying out their picnic, Violet laughed.
Instea ~ Kimberly Derting

Instead of expensive fish eggs and stinky cheeses, Jay had packed Doritos and chicken soft tacos - Violet's favorites. And instead of grapes, he brought Oreos.
He knew her way too well.
Violet grinned as he pulled out two clear plastic cups and a bottle of sparkling cider. She giggled. "What? No champagne?"
He shrugged, pouring a little of the bubbling apple juice into each of the flimsy cups. "I sorta thought that a DUI might ruin the mood." He lifted his cup and clinked - or rather tapped - it against hers. "Cheers." He watched her closely as she took a sip. ~ Kimberly Derting

Yes," agreed Childermass, "very great harm! For while he was in the pantry he ate three meat-pies."

"And two cream cheeses," added Lucas.

Mr. Norrell was forced to admit to himself that this did not seem much like the actions of a great magician ~ Susanna Clarke

The Netherlands capital of Amsterdam amsterdam cruise is a thriving metropolis and one from the world's popular cities. If you are planning a trip to the metropolis, but are unclear about what you should do presently there, why not possess a little fun and spend time learning about how it's stereotypically known for? How come they put on clogs? When was the wind mill first utilised there? In addition, be sure to include all your feels on your journey and taste the phenomenal cheeses along with smell the stunning tulips. It's really recommended that you stay in a city motel, Amsterdam is quite spread out and residing in hotels close to the city-centre allows for the easiest access to public transportation.

~ Step Into The Stereotypes Of Amsterdam

I don't eat celery. I eat raw milk, cheeses. ~ Carol Alt

After a number of events, what is there left but repetition and diminishment? Who wants to go on living? The eccentric, the religious, the artistic (sometimes); those with a false sense of their own worth. Soft cheeses collapse; firm cheeses indurate. Both go mouldy. ~ Julian Barnes

The Bishop observed later that Trinidad was treated very much like a poor relation or a servant. He was sent on errands, was told without ceremony to fetch the Padre's boots, to bring wood for the fire, to saddle his horse. Father Latour disliked his personality so much that he could scarcely look at him. His fat face was irritatingly stupid, and had the grey, oily look of soft cheeses. The corners of his mouth
were deep folds in plumpness, like the creases in a baby's legs, and the steel rim of his spectacles, where it crossed his nose, was embedded in soft flesh. He said not one word during supper, but
ate as if he were afraid of never seeing food again. When his attention left his plate for a moment, it was fixed in the same greedy way upon the girl who served the table - and who seemed to regard him with careless contempt. The student gave the impression of being always stupefied by one form of sensual disturbance or another. ~ Willa Cather

Most British cheeses are now vegetarian and are labelled accordingly. However, French and Italian manufacturers still tend to use rennet. ~ Yotam Ottolenghi

Muftis and bishops should be like ripe camembert cheeses - a bit on the nose and not for the faint-hearted, but memorable! ~ Michael Leunig

My mom fed us a lot of processed food when we were kids, like chicken fingers, grilled cheese sandwiches and quesadillas. I make those treats for my family, too, but I use organic cheeses and whole wheat bread and tortillas. ~ Kourtney Kardashian

I always wanted to open a delicatessen in Jerusalem and call it 'Cheeses of Nazareth'. ~ Sandi Toksvig

I make grilled cheeses for lunch, one for me, two for Will. We don't have any chips, but I find a far of pickles in the pantry.
"This is the best thing I've ever eaten." He pauses for a drink, staring at me over the rim of his glass of juice.
"It's the provolone," I say, swallowing my last bite.
"It's the chef."
I smile and look away.
We listen to music. Talk. Kiss until my flesh glimmers gold-red. Warms to the touch from the deep scald at my core. He stops to watch. Leans his face close to my neck and smells my skin. Like I'm something he might taste. He sweeps his hands along my arms ... making me burn hotter.
"Is this what it's like for other fire-breathers?" he asks, winks, holding my hand up in his broad palm. "Or is it just me and my magic hands? ~ Sophie Jordan

I do love my wine. I'd opt to drink my calories rather than eat them every time, so I cut out the breads, potatoes, pastas, cheeses and desserts in an effort to get my healthy angel and unhealthy demon to compromise. ~ Rachel Nichols

O the sad frugality of the middle-income mind. O the humorless neatness of an intellectuality which buys mass-produced candlesticks and carefully puts one at each end of every philosophical mantlepiece! How far it lies from the playfulness of Him who composed such odd and needless variations on the themes of leaf and backbone, eye and nose! A thousand praises that it has only lately managed to lay its cold hand on the wines, the sauces, and the cheeses of the world! A hymn of thanksgiving that it could not reach into the depths of the sea to clamp its grim simplicities over the creatures that swim luminously in the dark! A shout of rejoicing for the fish who wears his eyeballs at the ends of long stalks, and for the jubilant laughter of the God who holds him in life with a daily bravo at the bravura of his being! ~ Robert Farrar Capon