Coriander Quotes

Everybody says: the Kremlin, the Kremlin. They all go on about it, but I've never seen it. The number of times (thousands) I've been drunk or hung over, traipsing round Moscow, north-south, east-west, end to end, straight through or any old way - and I've never once seen the Kremlin.

For instance, yesterday - yesterday I didn't see it again, though I was buzzing round that area the whole evening and it's not as if I was particularly drunk. I mean, as soon as I came out onto Savyelov Station, I had a glass of Zubrovka for starters, since I know from experience that as an early-morning tipple, nobody's so far dreamed up anything better.

Anyway, a glass of Zubrovka. Then after that - on Kalyaev Street - another glass, only not Zubrovka this time, but coriander vodka. A friend of mine used to say coriander had a dehumanizing effect on a person, i.e, it refreshes your parts but it weakens your spirit. For some reason or other it had the opposite effect on me, i.e., my spirit was refreshed, while my parts all went to hell. But I do agree it's dehumanizing, so that's why I topped it up with two glasses of Zhiguli beer, plus some egg-nog straight from the bottle, in the middle of Kalyaev Street.

Of course, you're saying: come on, Venya, get on with it - what did you have next? And I couldn't say for sure. I remember - I remember quite distinctly in fact - I had two glasses of Hunter's vodka, on Chekhov Street. But I couldn't have made it across th ~ Venedikt Erofeev

When I was a little girl my mom would make us peanut butter and jelly sandwiches for lunch at least three times a week, crusts cut off, sliced twice on the bias for triangles for me, and into long fingers for Gilly. I eventually moved from smooth peanut butter and grape jelly to chunky peanut butter and strawberry preserves to fresh natural peanut butter with homemade damson plum jam or peach coriander confiture. ~ Stacey Ballis

Then you're no doubt well aware that a scrapper from East India would never be permitted to work as a barrister in any circle of significance." Tucking his bowler hat beneath his arm, Arjun stored the coriander cutting inside the breast pocket of his grey frock coat. "That's by design, in case you didn't know." He laughed to himself. "Not all of us believe in such notions," Pippa said softly. "That may be true," he said, "but all of you definitely benefit from it." Pippa paled as she struggled to respond. ~ Renee Ahdieh

The recipes of the dishes served Khubilai Khan still survive. They include a variety of foods but maintain the traditional Mongol emphasis on meat and dairy products. The members of the Mongol court ate such delicacies as strips of mutton tail fat dusted with flour and baked with leeks. Bull testicles fried in hot oil, basted with saffron paste, and sprinkled with coriander. Mutton boiled with cardamom and cinnamon and served with rice and chickpeas. Young eggplant stuffed with chopped mutton, fat, yogurt, orange peel, and basil. ~ Jack Weatherford

He dusted the dough with cumin and coriander and salt before he slid the loaves into the oven on flat wooden boards. Perhaps most important, ~ Alice Hoffman

It amazes me how people can close their minds off to the size of the Universe. With billions of stars, millions of galaxies, and possibly a googol of planets, how can it be that human beings are the only thinking animal in creation? ~ Coriander Woodruff

Happier than a cat in a Peruvian fish market. ~ Coriander Woodruff

One Indian-inspired favourite of mine is mashed potato mixed with lemon juice, breadcrumbs, coriander and chilli, shaped into patties, fried and served with chutney and yoghurt. ~ Yotam Ottolenghi

Herbs and Seasonings Considered Safe For Dogs: Alfalfa Aloe Vera Anise Burdock Basil Calendula Catnip Caraway Seed Chamomile Cinnamon Cilantro Coriander ~ Elizabeth A. Patterson

Then I stared at Arnold's bánh mì. The oil had yellowed the bread. Cartoonishly red hot sauce crisscrossed juicy chunks of chicken. It was topped with shredded coriander, chopped chilies, and translucent slivers of onion. I lifted my spoon, and then I heard myself speak.
"Can I have that?" I put down my spoon and pointed at Arnold's sandwich.
"What?" Arnold replied.
"Your sandwich? Can we switch, please? I don't want this soup. I don't know why I asked for it."
I lifted up my bowl and handed it over. Arnold received it because he had no choice and watched as I lifted up his bánh mì and deposited it in front of myself. I wrapped both hands around it and took a large bite before he could protest. I felt the tiny slices of chili deliciously tingle my lips. I made a full-bodied sound to demonstrate my pleasure. ~ Lara Williams

My signature fragrance would be herbal - basil mixed with rosemary and coriander. Some big stars have got perfume lines that smell really bad. They've got it all wrong. ~ Valerie June

The tilapia has been drowned in a garlic and chilli and coriander sauce, so many exposed white bones in its charred and thorny dorsal fin that they look like the ivory keys in the warped piano organ the devil plays in hell. ~ Trent Dalton

There are some things I don't like, about which I think, well, that's me. But coriander is a giant hoax perpetrated by a perverted society. ~ Stephen Fry

I had never been interested in boys and had no notion that I ever would, seeing being in love and loving as a great tangle in which you could lose your head as well as your heart. Yet standing there that afternoon looking at the young man. I could well see how such knots in life were made. ~ Sally Gardner

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. ~ Patience Gray

Roses climbed the shed, entwined with dark purple clematis, leaves as glossy as satin. There were no thorns. Patience's cupboard was overflowing with remedies, and the little barn was often crowded with seekers. The half acre of meadow was wild with cosmos and lupine, coreopsis, and sweet William. Basil, thyme, coriander, and broad leaf parsley grew in billowing clouds of green; the smell so fresh your mouth watered and you began to plan the next meal. Cucumbers spilled out of the raised beds, fighting for space with the peas and beans, lettuce, tomatoes, and bright yellow peppers.
The cart was righted out by the road and was soon bowed under glass jars and tin pails of sunflowers, zinnias, dahlias, and salvia. Pears, apples, and out-of-season apricots sat in balsa wood baskets in the shade, and watermelons, some with pink flesh, some with yellow, all sweet and seedless, lined the willow fence. ~ Ellen Herrick

Ingredients Serves 6 1.4kg (3lb) cubed chicken 2 large onions finely sliced 2 large onions chopped into thick pieces 8 cloves garlic, finely chopped 150ml (¼ pint) corn oil 150ml (¼ pint) natural yogurt (Greek style is good) 150ml (¼ pint) water 4 fresh tomatoes, halved 2 tbsp fresh coriander 2 green chillies, chopped ½ to 1 tsp rock salt to taste Juice of ½ lemon Spices 6 cloves 1 black/brown cardamom 1 5cm (2") stick cinnamon ~ Madeline Robinson

The Indian lamb curry centered the meal as the main entree, surrounded with fragrant flat breads. Partridge compote steamed next to a fried savory forcemeat pastry made of garlic, parsley, tarragon, chives and beef suet enclosed in a buttery crust. The appetizer included oysters cut from their shell, sautéed, and then returned to be arranged in a bath of butter and dill.
The footman reappeared, and while he set a second place, Farah counted the admittedly obscene amount of desserts. Perhaps they should have left out the cocoa sponge cake, or the little cream-and-fruit stuffed cornucopias with chocolate sauce. She absolutely couldn't have chosen between the almond cakes with the sherry reduction or the coriander Shrewsbury puffs or... the treacle and the vanilla creme brûlée. ~ Kerrigan Byrne

FACT FILE Excess salt can cause water retention and increase blood pressure. Restrict salt to 6 g, roughly about 1 teaspoon, per day. Substitute extra salt with herbs and spices such as oregano, basil, coriander and parsley, or use seasonings like lemon, garlic or pepper. ~ Namita Jain

Soon, things were heating up in the kitchen. The first course was a variation on a French recipe that had been around since Escoffier, Baccala Brandade. Angelina created a silky forcemeat with milk, codfish, olive oil, pepper, and slow-roasted garlic, a drizzle of lemon juice, and a shower of fresh parsley, then served it as a dip with sliced sourdough and warmed pita-bread wedges, paired with glasses of bubbly Prosecco.
The second course had been a favorite of her mother's called Angels on Horseback- freshly shucked oysters, wrapped in thin slices of prosciutto, then broiled on slices of herb-buttered bread. When the oysters cooked, they curled up to resemble tiny angels' wings. Angelina accented the freshness of the oyster with a dab of anchovy paste and wasabi on each hors d'oeuvre. She'd loved the Angels since she was a little girl; they were a heavenly mouthful.
This was followed by a Caesar salad topped with hot, batter-dipped, deep-fried smelts. Angelina's father used to crunch his way through the small, silvery fish like French fries. Tonight, Angelina arranged them artfully around mounds of Caesar salad on each plate and ushered them out the door.
For the fifth course, Angelina had prepared a big pot of her Mediterranean Clam Soup the night before, a lighter version of Manhattan clam chowder. The last two courses were Parmesan-Stuffed Poached Calamari over Linguine in Red Sauce, and the piece de resistance, Broiled Flounder with a Coriander Reduction. ~ Brian O'Reilly

But I cannot be worrying-worrying all the time about the truth. I have to worry about the truth that can be lived with. And that is the difference between losing your marbles drinking the salty sea, or swallowing the stuff from the streams. My Niece-of-Shame believes in the talking cure, eh?" says Alsana, with something of a grin. "Talk, talk, talk and it will be better. Be honest, slice open your heart and spread the red stuff around. But the past is made of more than words, dearie. We married old men, you see? These bumps"
Alsana pats them both
"they will always have daddy-long-legs for fathers. One leg in the present, one in the past. No talking will change this. Their roots will always be tangled. And roots get dug up. Just look in my garden - birds at the coriander every bloody day ... ~ Zadie Smith

Tender poached egg. Creamy mashed potatoes. And the thick layer of hot, melted cheese!
Those are all incredibly delicious, but what takes the cake is the roux! It's been made in a VICHYSSOISE style!"
VICHYSSOISE
Boiled potatoes, onions, leeks and other ingredients are pureed with cream and soup stock to make this potage. It's often served chilled.
Its creation is generally credited to Louis Diat, a French chef at the Ritz Carlton in New York, who first put it on the hotel's menu in 1917.
"Amazing! It looks like a thick, heavy dish that would sit in the stomach like lead, but it's so easy to eat!"
"The noodles! It's the udon noodles, along with the coriander powder, that makes it feel so much lighter!
Coriander is known for its fresh, almost citrusy scent and its mildly spicy bite. It goes exceptionally well with the cumin kneaded into the noodles, each spice working to heighten the other's fragrance.
AAAH!
It's immensely satisfying!"
"I have also included dill, vichyssoise's traditional topping. Dry roasting the dill seeds together with the cumin seeds made a spice mix that gave a strong aroma to the roux."
"Hm! Fat noodles in a thick, creamy roux. Eating them is much the same experience as having dipping noodles.
What an amazing concept to arrive at from a century-old French soup recipe! ~ Yuto Tsukuda

Their [plant secondary compounds] healthful effects in humans, however, are not well understood, in part because things in nature like coriander and basil can't be patented so there isn't a lot of money being thrown at them, and in part because long-term studies that measure small effects of low doses are expensive and don't yield the kind of unambiguous, major effects you get with pharmaceuticals, but mainly because preventions are never as exciting as cures. ~ Mark Schatzker

You know… the airport is the only place you can walk around with no shoes, a glazed look on your face, and sleep on the benches and no one judges you. ~ Coriander Woodruff, The Call Of The Spectacled Owl