Chestnuts Recipes Quotes

The sublime signals the limits of rationality - the 'sleep' of reason - and was best communicated by obscurity. So in the same spirit as the recipes 'to make a romance', 'seven types of obscurity' could be proposed for a Gothic novel: ~ Nick Groom

Once he left the Haywood out for her with a page number on a scrap of paper, and she opened the book to recipes for "Distillation." Jess laughed at the page George had found for her. There, between instructions to make rose water and clove water, were instructions "to make jessamine water: Take eight ounces of the jessamine flowers, clean picked from their stalks, three quarts of spirit of wine, and two quarts of water: put the whole into an alembic, and draw off three quarts. Then take a pound of sugar dissolved in two quarts of water, and mix it with the distilled liquor." George left no comment on the recipe, but she read, and read it over, aware that he was thinking of her. ~ Allegra Goodman

Here may I live what life I please, Married and buried out of sight, - Married to pleasure and buried to pain, - Hidden away amongst scenes like these, Under the fans of the chestnut trees; Living my child-life over again, With the further hope of a fallen delight, Blithe as the birds and wise as the bees. ~ Violet Fane

Witches and sorcerers cultivated plants with the power to "cast spells" -- in our vocabulary, "psychoactive" plants. Their potion recipes called for such things as datura, opium poppies, belladona, hashish, fly-agaric mushrooms (Amanita muscaria), and the skin of toads (which can contain DMT, a powerful hallucinogen). These ingredients would be combined in a hempseed-oil-based "flying ointment" that the witches would then administer vaginally using a special dildo. This was the "broomstick" by which these women were said to travel. (119) ~ Michael Pollan

complete guide to Game Day Parties. Many recipes are easy ~ June Kessler

And not wretched sausages half full of bread and soya bean either, but real meaty, spicy ones, fat and piping hot and burst and just the tiniest bit burnt. And great mugs of frothy chocolate, and roast potatoes and roast chestnuts, and baked apples with raisins stuck in where the cores had been, and then ices just to freshen you up after all the hot things. ~ C.S. Lewis

[Y]ou can't control everything. Anything, really. Like the food we've been making. We can follow the recipe exactly as your grandmother wrote it, do everything exactly
or almost exactly
as she had, and the dish can come out so-so instead of amazing. Or it can come out amazing when you were expecting very little. ~ Melissa Senate

..:Sometimes when cooking, I haven't had all the ingredients required to fulfill the recipe which I might be working on at the time. But one thing I have learned is that, without them, we can learn to improvise. And most of the time, by improvising, some chefs have created the greatest plates ever. Regardless what you might be going through right now in your life, learn to improvise and make the best with what you now have. Add your own taste and style to all you do. Follow the recipes if you can, but do be original. Put your own signature to things:.. ~ Rafael Garcia

Guard and preserve your mystery like a chef who cannot reveal the secret to his best recipes. Remember, if you lose your mystery, you lose all your pizazz and enchantment. ~ Lebo Grand

Do we really want the people who created $40 trillion of unfunded liabilities in Social Security and Medicare in charge of our health care? Faceless bureaucrats, power-lusting politicians, and people spending other people's money are a recipe for disaster. ~ Ed Crane

The lamp hummed:
'Regard the moon,
La lune ne garde aucune rancune,
She winks a feeble eye,
She smiles into corners.
She smoothes the hair of the grass.
The moon has lost her memory.
A washed-out smallpox cracks her face,
Her hand twists a paper rose,
That smells of dust and old Cologne,
She is alone
With all the old nocturnal smells
That cross and cross across her brain.
The reminiscence comes
Of sunless dry geraniums
And dust in crevices,
Smells of chestnuts in the streets,
And female smells in shuttered rooms,
And cigarettes in corridors
And cocktail smells in bars. ~ T. S. Eliot

And Yet the Books
And yet the books will be there on the shelves, separate beings,
That appeared once, still wet
As shining chestnuts under a tree in autumn,
And, touched, coddled, began to live
In spite of fires on the horizon, castles blown up,
Tribes on the march, planets in motion.
"We are," they said, even as their pages
Were being torn out, or a buzzing flame
Licked away their letters. So much more durable
Than we are, whose frail warmth
Cools down with memory, disperses, perishes.
I imagine the earth when I am no more:
Nothing happens, no loss, it's still a strange pageant,
Women's dresses, dewy lilacs, a song in the valley.
Yet the books will be there on the shelves, well born,
Derived from people, but also from radiance, heights. ~ Czeslaw Milosz

Who are these bloggers? They're not trained editors at Vogue magazine. There are bloggers writing recipes that aren't tested that aren't necessarily very good, or are copies of what really good editors have created and done. Bloggers create a kind of a popularity but they are not the experts. We have to understand that. ~ Martha Stewart

Several years ago, I was creating a Christmas present for the family, a self-published cookbook featuring recipes my grandmother had collected and created over decades. While interviewing her for the biographical section, she began to talk about her courtship with my late grandfather. ~ Kristina McMorris

While it's typical to find steamed clam recipes which include a bit of bacon or sausage, you might not think of adding shredded ham hock, but it's another way to pair the lusty, smoky flavor of animal fat with the briny ocean flavor of shellfish. ~ Tom Douglas

Most of my recipes start life in the domestic kitchen, and even those that start out in the restaurant kitchen have to go through the domestic kitchen. ~ Yotam Ottolenghi

I think any genuine leader today has to learn leadership the hard way-by doing it. That means embracing turbulence and crisis, not avoiding it. It means "flying through the thunderstorm." That's not to say that there are no basic principles to orient you to the challenge. Indeed, I describe some in the book. But there are no simple recipes. Until you have lived it, you don't really know how to do it. That's what I mean by "leadership the hard way." ~ Dov Frohman

We don't have to waste our time learning how to make pastry when we can use grandma's recipes. ~ Orson De Witt

I didn't want to do just another set of recipes. I think that's useless. ~ Paul Prudhomme

I love to talk about cooking and recipes, but I love as much talking about how food and cooking can change the world. ~ Jose Andres

had the time to test every single one of the great family recipes you send. Chapter ~ Joanne Fluke

And while she read her cards and muttered to herself, I would leaf through my collection of cookery cards, incanting the names of never-tasted dishes like mantras, like the secret formulae of life. Boeuf en daube. Champignons farcis à la grèque. Escalopes à la Reine. Crème caramel. Schokoladentorte. Tiramisu. In the secret kitchen of my imagination I made them all, tested, tasted them, added to my collection of recipes wherever we went, pasted them into my scrapbook like photographs of old friends. They gave weight to my wanderings, the glossy clippings shining out from between the smeary pages like signposts along our erratic path.
I bring them out now like long-lost friends. Soupe de tomates à la gasconne, served with fresh basil and a slice of tartelette méridonale, made on biscuit-thin pâte brisée and lush with the flavors of olive oil and anchovy and the rich local tomatoes, garnished with olives and roasted slowly to produce a concentration of flavors that seems almost impossible. ~ Joanne Harris

I ask the ladies what we lose with each generation. They seem to agree: usually language goes first, then memories of relatives and grandparents, then traditions, then longing for home, then a sense of identity. What do we have left? A wedding ritual, a few old photos? For me, what is left is our connection to food.
Our food traditions are the last thing we hold on to. They are not just recipes; they are a connection to the nameless ancestors who gave us our DNA. That's why our traditional foods are so important. The stories, the memories, the movements that have been performed for generations - without them, we lose our direction. ~ Edward Lee

~There are no recipes, only ingredients~ ~ Mireille Guiliano

Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes - that's because it has the ability to round up so many flavours and textures like no other component does. ~ Yotam Ottolenghi

I do what I can, when I can, cuz when I can't, then I can't. ~ Paula Ann Lujan Quinene

A mixture of admiration and pity is one of the surest recipes for affection. ~ Arthur Helps

A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational; it should be a guide. ~ Thomas Keller

You can't make a recipe for something as complicated as surgery. Instead, you can make a recipe for how to have a team that's prepared for the unexpected. ~ Atul Gawande

When I develop my recipes I always look for ways to create what I call the Big Taste. While I enjoy eating simple grilled foods, what interests me when I cook are dishes with a taste that is fully dimensional. ~ Paula Wolfert

Unfortunately, Martha's recipes, though suitably complex, fall a tad short if you're looking for aphrodisiac cooking, perhaps only because everything about a Martha recipe, from the font it's printed in to the call for sanding sugar, with appended notes on where to find such a thing, simply screams Martha. ~ Julie Powell

It's incredible what happens when you explain to kids what good food is - they get so excited! They go home and tell their parents ... and they're excited to cook the recipes themselves in class. ~ Tamra Davis

I was sent to sleepover camp since I was 6, and you know, it's a recipe for disaster. ~ Sarah Silverman

Since my earliest memory, I imagined I would be a chef one day. When other kids were watching Saturday morning cartoons or music videos on YouTube, I was watching Iron Chef,The Great British Baking Show, and old Anthony Bourdain shows and taking notes. Like, actual notes in the Notes app on my phone. I have long lists of ideas for recipes that I can modify or make my own. This self-appointed class is the only one I've ever studied well for.
I started playing around with the staples of the house: rice, beans, plantains, and chicken. But 'Buela let me expand to the different things I saw on TV. Soufflés, shepherd's pie, gizzards. When other kids were saving up their lunch money to buy the latest Jordans, I was saving up mine so I could buy the best ingredients. Fish we'd never heard of that I had to get from a special market down by Penn's Landing. Sausages that I watched Italian abuelitas in South Philly make by hand. I even saved up a whole month's worth of allowance when I was in seventh grade so I could make 'Buela a special birthday dinner of filet mignon. ~ Elizabeth Acevedo

It's never too late to start eating right. ~ Elle Meyer

Chick forced himself to turn his head away, to walk in view of that window, to take the ten exposed steps down to the chestnut's stall. ~ Dick Francis

Oh sweet December,
You bring us Charlie Brown, chestnuts and candy canes,
You add such sweetness to your name
You bring us garland, gingerbread and mistletoe,
You also bring us everything wrapped in a bow
Oh sweet December-you're so good to us,
You always prepare us for The Christmas fuss ~ Charmaine J Forde

For supper Jill cooks a filet of sole, lemony, light, simmered in sunshine, skin flaky brown; Nelson gets a hamburger with wheatgerm sprinkled on it to remind him of a Nutburger. Wheatgerm, zucchini, water chestnuts, celery salt, Familia: these are some of the exotic items Jill's shopping brings into the house. Her cooking tastes to him of things he never had: candlelight, saltwater, health fads, wealth, class. ~ John Updike

Adapting a recipe's ingredients is completely in your hands. But the method is what really matters. The techniques in cooking are rigorous and imperative: They are your passport to a successful dish. Cooks must practice, practice, practice. Anyone can learn, but you need focus, proper understanding, and to go at the right pace, not running before you can walk. ~ Gordon Ramsay

A cookbook is only as good as its poorest recipe. ~ Julia Child