Garlic Quotes

I'll keep it," she said. "Then, when you get back, after you and the dark one are done making out and planning a future filled with blond-haired, green-eyed, pigment-challeneged rug rats, I'll bring it over and you can add it to your scrapbook, right before you start cooking me dinner. I like vegetarian lasagna with cottage cheese instead of ricotta."
"Gwen?"
"And don't forget the mushrooms. Garlic bread, too, please. That is, as long as your vampire lover doesn't object."
"I want to say thank you," Isobel said. "For ... everything."
"No," Gwen said. "Thank you for the delicious dinner. I can almost taste the baklava you and Darth Vader will be making for dessert. Something tells me you're gonna have to look that one up, though. ~ Kelly Creagh

Raw garlic and a skin of the lemon - not only do they give you a beautiful face and skin but they also protect you from disease. ~ Manto Tshabalala-Msimang

It's a comfort to always find pasta in the cupboard and garlic and parsley in the garden. ~ Alice Waters

Our movements through time and space seem somehow trivial compared to a heap of boiled meat in broth, the smell of saffron, garlic, fishbones and Pernod. ~ Anthony Bourdain

Of the few who were not afraid to witness the burial of a witch and who had gone to the cemetery, some had come just to verify her being put away but stayed to sing 'Shall We Gather at the River' for politeness' sake, quite unaware of the bleak promise of their song. Others came to see that nothing go awry, that the shallow-minded and small-hearted kept their meanness at bay, and that the entire event be characterized by that abiding gentleness of spirit to which they themselves had arrived by the simple determination not to let anything--anything at all: not failed crops, not rednecks, lost jobs, sick children, rotten potatoes, broken pipes, bug-ridden flour, third-class coal, educated social workers, thieving insurance men, garlic-ridden hunkies, corrupt Catholics, racist Protestants, cowardly Jews, slaveholding Moslems, jack-leg nigger preachers, squeamish Chinamen, cholera, dropsy or the Black Plague, let alone a strange woman--keep them from their God. ~ Toni Morrison

If you need bug repellant in quantity it makes sense to buy the diethyl metatoluamide at the drugstore and make your own dilution. A dosage of 200 milligrams/day of vitamin B-1 taken orally will make your perspiration repellent to mosquitos and thus keep them away. So will the heavy consumption of garlic. ~ Robert Snyder Wood

The restaurant, Bongiorno's, was bad and didn't know it. Everything was presented with a passive-aggressive flourish, as though we probably weren't savvy enough to appreciate the oregano-heavy garlic bread, the individual bowls for olive pits, the starched napkins stuffed into our wineglasses, or the waiter's strained enunciation of a long list of specials. ~ Jonathan Lethem

I love my garlic press; in fact, it is probably my one true desert island gadget. But I'm happy to put it aside whenever the smell and sweet taste of slow-cooked garlic is called for. ~ Yotam Ottolenghi

Stop and smell the garlic! That's all you have to do. ~ William Shatner

Are you Italian?" Nico asked, putting
down his drink.

I looked up at him. "A quarter, and how
did you know that? I don't look it."

"You kind of do, plus you use a spoon like
Gina, that's the waitress, and she's half Italian."

I shrugged, having picked up the habit
from my nonna.

"What else are you?" he asked.

"I'm also a quarter Māori, part
French, Welsh, Danish, and English."

His eyes twinkled at me. "Add a few more
countries in there and you'll be a one-woman United Nations."

I smiled at that and lifted the pasta to
my mouth. Gina returned with Nico's plate of food, causing me to lower the fork
momentarily, making me wonder whether I should wait for him, but Gina started
asking him questions about university, so I took a bite. I shivered at the
delicious taste of garlic, the chef having put the perfect amount in, just how
my nonna would've made it.

The waitress disappeared as Nico picked up
his fork, twirling the spaghetti onto it without the aid of a spoon. "Looks
like you got the best parts out of all of those nationalities," he said.

I blushed at the compliment, always
embarrassed when people said nice things about my looks. "Thanks."

"You're welcome," he replied, popping the
spaghetti into his mouth, his unusual eyes once more twinkling at me, so bright
that I understood why his adop ~ Marita A. Hansen

I'm having a cheeseburger," Anna said. "With fries smothered in vinegar and salt."
"I told you I wouldn't kiss you again. You don't have to poison your mouth."
"Very funny. What are you having?"
"Something with onions and garlic. ~ Shannon Stacey

I have a trainer who comes three times a week and just listens to me moan ... and I keep fit and keep moving ... and I do watch what I eat. I am a vegetarian ... I can't eat crazy food. I'm highly allergic to onions and garlic and spices ... I've never had a pizza, never had a curry. ~ Ringo Starr

Seriously. Fifteen percent or I'm slipping garlic powder into your next Bloody Mary."
He fixed me with a scowl that could launch a thousand horror novels. I smiled. Muttering murderous things under his breath,he pulled out his wallet and handed over the money.
"Come back soon," I chirped, beaming as I went back to the cash register. I might not have Tasey on me regularly, but I could still best vamps. ~ Kiersten White

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

Faith Springer-Brown's Christmas Roast Chicken 1 whole chicken, with skin Vegetables: Potatoes, carrots, parsnips, celery, mushrooms A few cloves of garlic 2 onions Olive oil and butter One lemon Stuffing or herbs: Bay, sage, rosemary, fennel Defrost your chicken and bring it to room temperature before cooking. Turn the oven on to 240 C so it becomes nice and hot for the chicken. Prepare your chicken and the vegetables. Wash and chop the vegetables, and remove the skin from the garlic and smash it to let it release flavours. Mix them up, splash some olive oil over them and sprinkle some salt over the mixture as well. Remove the giblets and anything else from inside the cavity of the chicken. Roll the lemon on the ~ Mishana Khot

Hair Growth Want long and luscious hair? We all know how long it can take to grow hair so here is a spell/potion to help quicken up the process. You will need: 1 clove of garlic 1 onion A pair of scissors Directions: On the night of a full moon crush up one garlic clove and one onion until it is of paste like consistency. Cut a small chunk of your hair and cover it in the garlic and onion mixture. Find a willow tree and bury the hair beside it. Each night visualize the moon shining down on the place where you buried your hair. Imagine the piece of hair growing longer and longer. Do the above visualization each night until your hair reaches your desired length. ~ Black Cat Press

She smells of her cooking and the perfume Eau d'Hadrien. My mother wore it, too. She used to cook, like Lili. Our house smelled of garlic and thyme instead of sadness. ~ Jennifer Donnelly

Holy water, a couple cloves of garlic, vials of salt, and iron fillings filled the basket, intended to be door prizes for anything that showed up in an attempt to suck my blood, carry me off to faerieland, or sell me stale cookies. ~ Jim Butcher

You can never have too much sky. ~ Sandra Cisneros

Tree nuts and peanuts = 3 servings per week Fresh fruits including natural fruit juices = 3 servings per day Vegetables = 2 servings per day Seafood (primarily fatty fish) = 3 servings per week Legumes = 3 servings per week Sofrito = 2 servings per week White meat In place of red meat Wine with meals (optional) = 7 glasses per week Discouraged Soda drinks < 1 drink per day Commercial baked goods, sweets, pastries < 3 servings per week Spread fats < 1 serving per day Red and processed meats < 1 serving per day *Adapted from Estruch, et al. (2013) Sofrito is a sauce made with tomato and onion, and often includes garlic, herbs, and olive oil. Commercial bakery goods, sweets, and pastries included cakes, cookies, biscuits, and custard, and did not include those that are homemade. December 2014 Page 100 of 112 ~ Anonymous

Beyond the table, there is an altar, with candles lit for Billie Holiday and Willa Carter and Hypatia and Patsy Cline. Next to it, an old podium that once held a Bible, on which we have repurposed an old chemistry handbook as the Book of Lilith. In its pages is our own liturgical calendar: Saint Clementine and All Wayfarers; Saints Lorena Hickok and Eleanor Roosevelt, observed in the summer with blueberries to symbolize the sapphire ring; the Vigil of Saint Juliette, complete with mints and dark chocolate; Feast of the Poets, during which Mary Oliver is recited over beds of lettuce, Kay Ryan over a dish of vinegar and oil, Audre Lorde over cucumbers, Elizabeth Bishop over some carrots; The Exaltation of Patricia Highsmith, celebrated with escargots boiling in butter and garlic and cliffhangers recited by an autumn fire; the Ascension of Frida Khalo with self-portraits and costumes; the Presentation of Shirley Jackson, a winter holiday started at dawn and ended at dusk with a gambling game played with lost milk teeth and stones. Some of them with their own books; the major and minor arcana of our little religion. ~ Carmen Maria Machado

Nettie set out a loaf of sourdough bread from Baker's Way Bakers, a wodge of runny Camembert, and a container of leftover lamb, rich with garlic and rosemary, nestled on a bed of spicy arugula from the home garden. She'd plucked two sharp green apples from one of the trees in their tiny orchard, and she placed a waxed bag of caramel shortbread beside them. ~ Ellen Herrick

I particularly like to make crunchy slices of garlic bread to serve with steamed clams. ~ Tom Douglas

Vulgarity is the garlic in the salad of life. ~ Cyril Connolly

I could smell garlic, butter, and wine - the world's most delicious flavor combination. It made me feel warm, like the first few sips of wine always do. ~ Sarah Jio

Subect: Sigh.
Okay. Since we're on the subject...
Q. What is the Tsar of Russia's favorite fish?
A. Tsardines, of course.
Q. What does the son of a Ukranian newscaster and a U.S. congressman eat for Thanksgiving dinner on an island off the coast of Massachusetts?
A.?
-Ella

Subect: TG
A. Republicans.
Nah.I'm sure we'll have all the traditional stuff: turkey, stuffing, mashed potatoes. I'm hoping for apple pie. Our hosts have a cook who takes requests, but the island is kinda limited as far as shopping goes. The seven of us will probably spend the morning on a boat, then have a civilized chow-down. I predict Pictionary. I will win.
You?
-Alex

Subect: Re. TG
Alex,
I will be having my turkey (there ill be one, but it will be somewhat lost among the pumpkin fettuccine, sausage-stuffed artichokes, garlic with green beans, and at least four lasagnas, not to mention the sweet potato cannoli and chocolate ricotta pie) with at least forty members of my close family, most of whom will spend the entire meal screaming at each other. Some will actually be fighting, probably over football.

I am hoping to be seated with the adults. It's not a sure thing.

What's Martha's Vineyard like? I hear it's gorgeous. I hear it's favored by presidential types, past and present.
-Ella

Subject: Can I Have TG with You?
Please??? There's a 6a.m. flight off the island. I can be back in ~ Melissa Jensen

I'm gonna kill him," Eve said, or at least that was what it sounded like filtered through the pillow.
Stake him right in the heart, shove garlic up his ass, and-and-"
And what?" (Michael)
When did you get home?" Claire demanded.
Apparently just in time to hear my funeral plans. I especially like the garlic up the ass. It's ... different. ~ Rachel Caine

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 reviewed in thought the modern era of raps and apparitions, beginning with the knockings of 1848, at the hamlet of Hydesville, N.Y., and ending with grotesque phenomena at Cambridge, Mass.; I evoked the anklebones and other anatomical castanets of the Fox sisters (as described by the sages of the University of Buffalo ); the mysteriously uniform type of delicate adolescent in bleak Epworth or Tedworth, radiating the same disturbances as in old Peru; solemn Victorian orgies with roses falling and accordions floating to the strains of sacred music; professional imposters regurgitating moist cheesecloth; Mr. Duncan, a lady medium's dignified husband, who, when asked if he would submit to a search, excused himself on the ground of soiled underwear; old Alfred Russel Wallace, the naive naturalist, refusing to believe that the white form with bare feet and unperforated earlobes before him, at a private pandemonium in Boston, could be prim Miss Cook whom he had just seen asleep, in her curtained corner, all dressed in black, wearing laced-up boots and earrings; two other investigators, small, puny, but reasonably intelligent and active men, closely clinging with arms and legs about Eusapia, a large, plump elderly female reeking of garlic, who still managed to fool them; and the skeptical and embarrassed magician, instructed by charming young Margery's "control" not to get lost in the bathrobe's lining but to follow up the left stocking until he reached the bare thigh - upon the wa ~ Vladimir Nabokov

Her mother had smelled of cold and scales, her father of stone dust and dog. She imagined her husband's mother, whom she had never met, had a whiff of rotting apples, though her stationary had stunk of baby powder and rose perfume. Sally was starch, cedar, her dead grandmother sandalwood, her uncle, swiss cheese. People told her she smelled like garlic, like chalk, like nothing at all. Lotto, clean as camphor at his neck and belly, like electrified pennies at the armpit, like chlorine at the groin. She swallowed. Such things, details noticed only on the edges of thought would not return.
'Land,' Mathilde said, 'odd name for a guy like you.'
'Short for Roland,' the boy said.
Where the August sun had been steaming over the river, a green cloud was forming. It was still terrifically hot, but the birds had stopped singing. A feral cat scooted up the road on swift paws. It would rain soon.
'Alright Roland,' Mathilde said, suppressing as sigh, 'sing your song. ~ Lauren Groff

Because he did have that gift, truly he did, he was the Man of a Thousand Voices and a Voice. If you wanted to know how your ketchup bottle should talk in its television commercial, if you were unsure as to the ideal voice for your packet of garlic-flavoured crisps, he was your very man. He made carpets speak in warehouse advertisements, he did celebrity impersonations, baked beans, frozen peas. ~ Salman Rushdie

If you've 'eard the East a-callin', why you won't 'eed nothin' else.
No! you won't 'eed nothin' else, but them spicy garlic smells, an' the sunshine an' the palm trees, an' the tinkly temple-bells. ~ Rudyard Kipling

My father sits at the head of a table before the carcass of an enormous American turkey. What he is ashamed of is the one act of decency I have yet encountered in all the tales of our family's past. A young boy with a dead father and a dead friend bends down before a country dog and feeds it his butter sandwich. And I know that sandwich. Because he has made it for me. Two slices of that dark, unbleached Russian bread, the kind that tastes of badly managed soil and a peasant's indifference to death. On top of it, the creamiest, deadliest of American butter, slathered in thick feta-like hunks. And on top of that cloves of garlic, the garlic that is to give me strength, that is to clear my lungs of asthmatic gunk, and make of me a real garlic-eating strong man. At a table in Leningrad, and a table in deepest Queens, New York, the ridiculous garlic crunches beneath our teeth as we sit across from each other, the garlic obliterating whatever else we have eaten, and making us one. ~ Gary Shteyngart

Let's make no mistake about this: The American Dream starts with the neighborhoods. If we wish to rebuild our cities, we must first rebuild our neighborhoods. And to do that, we must understand that the quality of life is more important than the standard of living. To sit on the front steps--whether it's a veranda in a small town or a concrete stoop in a big city--and to talk to our neighborhoods is infinitely more important than to huddle on the living-room lounger and watch a make-believe world in not-quite living color.

...

And I hardly need to tell you that in the 19- or 24-inch view of the world, cleanliness has long since eclipsed godliness. Soon we'll all smell, look, and actually be laboratory clean, as sterile on the inside as on the out. The perfect consumer, surrounded by the latest appliances. The perfect audience, with a ringside seat to almost any event in the world, without smell, without taste, without feel--alone and unhappy in the vast wasteland of our living rooms. I think that what we actually need, of course, is a little more dirt on the seat of our pants as we sit on the front stoop and talk to our neighbors once again, enjoying the type of summer day where the smell of garlic travels slightly faster than the speed of sound. ~ Harvey Milk

My mother was making $135 a week, but she had resilience and imagination. She might take frozen vegetables, cook them with garlic, onion and Spam, and it would taste like a four-star dinner. ~ Andre Dubus III

policosanol 20-25 mg once daily at bedtime. Alpha-Lipoic Acid 100-300mg before each meal. Green Tea Extract (decaffeinated) 325mg before each meal. Garlic Extract (aged garlic extract) 200mgbefore each meal. Ferriss calls this PAGG or the PAGG stack. You take these as described 6 days a week and take off a week every two months. ~ Eric Parker

Hanne is stretched out on her back. Faces hover in a circle above her. A boy with big blue eyes. A woman whose front teeth rest on her lower lip. An old Chinese woman wearing all gray, her
face expressionless, as if she's seen this before, and much worse. Suddenly a man's face zooms toward her. Beads of sweat on his upper lip. Dark sideburns. Dark nose hairs. His eyes are close-set,
unnervingly so. "Don't move," he says, his breath reeking of garlic and cigarette smoke.
An imperative. She tries to sit up, and when she can't, attempts to understand why she's on the floor. This is not
where she should be. She knows that. What is she doing here? "She's bleeding . . . Hurt. A woman." But nothing hurts. Liquid streams from her nose, down her cheek, pools into her ear. The circle of faces still above her. But she can't right herself. The
world is tilting. The man with sideburns is squatting beside her.
What does he want? He's saying something to her. Telling her
something, his horrible breath assaulting her. Get back. She can't
get her mouth to shout, Move back! She hunts for that perfect moment again, the water, her children when they were young, Hiro, but it is gone. ~ Nina Schuyler

You're a monster, Mr. Grinch.
Your heart's an empty hole.
Your brain is full of spiders,
You've got garlic in your soul. ~ Dr. Seuss

There are five elements: earth, air, fire, water and garlic. ~ Louis Diat

There he got out the luncheon-basket and packed a simple meal, in which, remembering the stranger's origin and preferences, he took care to include a yard of long French bread, a sausage out of which the garlic sang, some cheese which lay down and cried, and a long-necked straw-covered flask wherein lay bottled sunshine shed and garnered on far Southern slopes. ~ Kenneth Grahame

If the manifest of ingredients on the bottle had been legible, it would have read something like this: Water, blackstrap molasses, imported habanero peppers, salt, garlic, ginger, tomato puree, axle grease, real hickory smoke, snuff, butts of clove cigarettes, Guinness Stout fermentation dregs, uranium mill tailings, muffler cores, monosodium glutamate, nitrates, nitrites, nitrotes and nitrutes, nutrites, natrotes, powdered pork nose hairs, dynamite, activated charcoal, match-heads, used pipe cleaners, tar, nicotine, single-malt whiskey, smoked beef lymph nodes, autumn leaves, red fuming nitric acid, bituminous coal, fallout, printer's ink, laundry starch, drain cleaner, blue chrysotile asbestos, carrageenan, BHA, BHT, and natural flavorings. ~ Neal Stephenson

Ok. Listen. I not know where all you morons come from but holy water no hurt Bigfoot. Garlic and Crucifix also no. Fire, Pitchfork, Silver Bullet OK. Cryptonite do nothing. It not even real. Please stop sending letters asking "What you vulnerability? What Bigfoot?" Like I tell. What next me bank account number? Why not you invest time in moving out of parent basement? Maybe have sex or something. Yes I be talking to you Steve. Youuu! Stalking is a crime Steve. ~ Graham Roumieu

I panicked when my son, Jett, stopped eating baby food. He's only two, but his food vocabulary is fantastic. He likes my baked tilapia and string beans with chopped garlic. But he really likes pizza. Sometimes every inanimate object to him is pizza. ~ Jill Scott

While the list of easiest crops varies from region to region, there are a few super-simple standouts. Radishes and green beans top most gardeners' "no-fail" lists. Other easy crops include cucumbers, summer squash, zucchini, garlic, leaf lettuce, snap peas, Swiss chard, and kale. Tomatoes are a bit more difficult but not by much. The newer compact hybrid tomatoes developed for patio culture are especially easy. Start small ~ Carleen Madigan

Buffalo Chicken Mac & Cheese This easy meal combines the flavors of buffalo wings and mac and cheese. To cut down on prep/cooking time, use a pre-cooked rotisserie chicken! 1 Cup milk 1 (12 oz) can evaporated milk ¼ Tsp garlic powder ½ Cup buffalo hot sauce (Frank's Red Hot is a good bet) 3 Cups shredded cheese (just cheddar or a mix if you'd like) 1 lb pre-cooked chicken, shredded ½ lb uncooked pasta (such as elbow macaroni) Chopped onion/celery/carrots, crumbled blue cheese (optional) Mix milk, evaporated milk, garlic powder, and hot sauce in slow cooker until combined. Add salt & pepper (to taste). Stir in cheese, chicken, and uncooked pasta. Cook on low for approximately 1 hour, stir, then continue cooking an additional 30-60 minutes, or until pasta is tender. Garnish with chopped vegetables and/or blue cheese (if desired). Enjoy! ~ Paige Jackson

Cass had a few points but, really, a vampire? Who believed in such a myth? What was Cass suggesting anyway? That I grab my rosary and head for the nearest church begging for holy water? Line my door and windows with salt? Sleep with a wooden stake under my pillow? Hang garlic bulbs from my bedroom door? Why was I even considering these options? ~ Jayde Scott

If you're having a bad hair day or a bad boy day, he'll whip up one of his yummy mango smoothies for you, sit you down, and say, "Little one, remember what's really important in life: a family that loves you, good friends, and not putting too much garlic in the pesto."
- Chloe Carlson ~ Nancy Butcher

My favorite is Steamfresh broccoli with just a hint of garlic salt. ~ Jennette McCurdy

I use a lot of fresh citrus, garlic, and fresh herbs when cooking to cut down on fat and sodium but punch up flavor. Our cupboards and fridge are full of condiments - mustards, vinegars, etc. that also add tons of flavor but are low in fat, calories, or other processed additives. ~ Cat Cora

He methodically basted the dark skin of the Alsatian, which he had stuffed with garlic and herbs.
"One rule in life", he murmured to himself. "If you can smell garlic, everything is all right". ~ J.G. Ballard

I love garlic, and I use it often. ~ Eric Ripert

As for describing the smell of a spaniel mixed with the smell of torches, laurels, incense, banners, wax candles and a garland of rose leaves crushed by a satin heel that has been laid up in camphor, perhaps Shakespeare, had he paused in the middle of writing Antony and Cleopatra - But Shakespeare did not pause. Confessing our inadequacy, then, we can but note that to Flush Italy, in these the fullest, the freest, the happiest years of his life, meant mainly a succession of smells. Love, it must be supposed, was gradually losing its appeal. Smell remained. Now that they were established in Casa Guidi again, all had their avocations. Mr. Browning wrote regularly in one room; Mrs. Browning wrote regularly in another. The baby played in the nursery. But Flush wandered off into the streets of Florence to enjoy the rapture of smell. He threaded his path through main streets and back streets, through squares and alleys, by smell. He nosed his way from smell to smell; the rough, the smooth, the dark, the golden. He went in and out, up and down, where they beat brass, where they bake bread, where the women sit combing their hair, where the bird-cages are piled high on the causeway, where the wine spills itself in dark red stains on the pavement, where leather smells and harness and garlic, where cloth is beaten, where vine leaves tremble, where men sit and drink and spit and dice - he ran in and out, always with his nose to the ground, drinking in the essence; or with his nose in ~ Virginia Woolf

Every footfall, every voice was Don Achille creeping up behind us or coming down toward us with a long knife, the kind used for slicing open a chicken breast. There was an odor of sautéing garlic. Maria, Don Achille's wife, would put me in the pan of boiling oil, the children would eat me, he would suck my head the way my father did with mullets. ~ Elena Ferrante

After a day of writing, I love nothing more than to go into my kitchen and start chopping onions and garlic on the way to cooking an improvised meal with whatever ingredients are on hand. Cooking is the perfect counterpoint to writing. I find it more relaxing than anything else, even naps, walks, or hot baths. ~ Kate Christensen

He carries on his frail shoulders a weird burden of fear; he is cast in the role of the corpse-eater, the body-snatcher who invades the last privacies of the dead. He is white as leprosy, with scrabbling fingernails, and nothing deters him. If you stuff a corpse with garlic, why, he only slavers at the treat: cadavre provençale. He will use the holy cross as a scratching post and crouch above the font to thirstily lap up holy water. ~ Angela Carter

There are three things you cannot hide: smell of the garlic, fragrance of the flower and the wisdom of the teacher. ~ Harbhajan Singh Yogi

We had a second date that night, then a third, and then a fourth. And after each date, my new romance novel protagonist called me, just to seal the date with a sweet word.
For date five, he invited me to his house on the ranch. We were clearly on some kind of a roll, and now he wanted me to see where he lived. I was in no position to say no.
Since I knew his ranch was somewhat remote and likely didn't have many restaurants nearby, I offered to bring groceries and cook him dinner. I agonized for hours over what I could possibly cook for this strapping new man in my life; clearly, no mediocre cuisine would do. I reviewed all the dishes in my sophisticated, city-girl arsenal, many of which I'd picked up during my years in Los Angeles. I finally settled on a non-vegetarian winner: Linguine with Clam Sauce--a favorite from our family vacations in Hilton Head.
I made the delicious, aromatic masterpiece of butter, garlic, clams, lemon, wine, and cream in Marlboro Man's kitchen in the country, which was lined with old pine cabinetry. And as I stood there, sipping some of the leftover white wine and admiring the fruits of my culinary labor, I was utterly confident it would be a hit.
I had no idea who I was dealing with. I had no idea that this fourth-generation cattle rancher doesn't eat minced-up little clams, let alone minced-up little clams bathed in wine and cream and tossed with long, unwieldy noodles that are difficult to negotiate.
Still, he ate it. And ~ Ree Drummond

He doesn't visit me in dreams, but the smell of garlic on my fingers reminds me of him and, by extension, he loss of him. Sulfurous, maybe a little shameful, the smell reminds me of love. ~ Abe Opincar

For a rub with sweet tang: mix just a little bit of light brown sugar to garlic pepper, black pepper, and onion powder. ~ Johnny Trigg

I decided to make spaghetti for lunch again. Not that I was the least bit hungry. But I couldn't just go on sitting on the sofa, waiting for the phone to ring. I had to move my body, to begin working toward some goal. I put water in a pot, turned on the gas, and until it boiled I would make tomato sauce while listening to an FM broadcast. The radio was playing an unaccompanied violin sonata by Bach. The performance itself was excellent, but there was something annoying about it. I didn't know whether this was the fault of the violinist or of my own present state of mind, but I turned off the music and went on cooking in silence. I heated the olive oil, put garlic in the pan, and added minced onions. When these began to brown, I added the tomatoes that I had chopped and strained. It was good to be cutting things and frying things like this. It gave me a sense of accomplishment that I could feel in my hands. I liked the sounds and the smells. ~ Haruki Murakami

Ginger Glazed Salmon 1 salmon fillet 1 small yellow onion, chopped 2 tablespoons honey 4 tablespoons grass-fed butter 1 teaspoon minced garlic 1 teaspoon minced ginger 1 teaspoon dill Juice of 2 small limes Salt and pepper, to taste Instructions: Massage the salmon fillet with half of the butter, season it with salt, pepper, and dill. Place it on a bed of chopped onions and cook in the oven until just pink and tender in the center. In a separate sauce pan combine the honey, juice of 2 limes, minced ginger, and minced garlic together with the butter to make a warm glaze. Pour this glaze over the salmon and place back in the switched off oven for 3-5 minutes. Remove and serve with a simple green salad. ~ Malik Johnson

My mouth watered as she laid a serving bowl full of steaming kothu chapati on the table. It was a delicious dish made from sliced and shredded Indian flatbreads, or chapatis, garlic, ginger, vegetables, spices, and tonight, Mom's famous chicken curry. The shredded bread resembled noodles- crispy on the edges and full of flavor from the sauce soaked into them. "Can someone help me bring out the rest?"
Henry and I went into the kitchen with Mom and returned with green beans with coconut, lemon rice, and a salad called kosambari, made with cucumbers, tomatoes, and soaked dal. Riya and Jules continued bickering, but they quieted down once Mom came in with a bowl of creamy homemade yogurt. ~ Rajani LaRocca

I shall cut off her head and fill her mouth with garlic, and I shall drive a stake through her body. ~ Bram Stoker

My mornings go by so fast I forget breakfast. Lunch - that's turned out to be my biggest meal. I like tuna fish with low-fat mayonnaise and celery, egg whites and garlic. It's delish. ~ Jackee Harry

It was a meal that we shall never forget; more accurately, it was several meals that we shall never forget, because it went beyond the gastronomic frontiers of anything we had ever experienced, both in quantity and length. It started with homemade pizza - not one, but three: anchovy, mushroom, and cheese, and it was obligatory to have a slice of each. Plates were then wiped with pieces torn from the two-foot loaves in the middle of the table, and the next course came out. There were pates of rabbit, boar, and thrush. There was a chunky, pork-based terrine laced with marc. There were saucissons spotted with peppercorns. There were tiny sweet onions marinated in a fresh tomato sauce. Plates were wiped once more and duck was brought in... We had entire breasts, entire legs, covered in a dark, savory gravy and surrounded by wild mushrooms.

We sat back, thankful that we had been able to finish, and watched with something close to panic as plates were wiped yet again and a huge, steaming casserole was placed on the table. This was the specialty of Madame our hostess - a rabbit civet of the richest, deepest brown - and our feeble requests for small portions were smilingly ignored. We ate it. We ate the green salad with knuckles of bread fried in garlic and olive oil, we ate the plump round crottins of goat's cheese, we ate the almond and cream gateau that the daughter of the house had prepared. That night, we ate for England. ~ Peter Mayle

Just drop some onion and garlic in olive oil, and your day improves exponentially. ~ Jen Hatmaker

In the common room, they found Emer dozing in her chair, Lila scratching at the door, and Mine stirring a large pot and peering at its contents with an anxious, irritated expression. With a groan, the Archmage strode across the room and flung open the windows.
"It just needs more basil," Mine assured him. "No, it does not," Bram declared. "It needs less garlic. Didn't I tell you to follow a recipe?"
"I did follow a recipe!" Shouted Mine, defiantly flinging the rest of the basil into the pot.
"Show it to me, then."
"I threw it in the fire!"
"What have I told you about lying, child?"
"To get better at it! ~ Henry H. Neff

Except you can't put anything behind you. Nothing is lost until death. You wear your history like a necklace, a smelly one made of garlic. Whether you tuck it under your collar or let it dangle loose, nothing is lost. ~ Stephen King

He could smell the readiness of onion in every one of its stages of cooking and knew exactly what stage worked best for each dish. He could identify the exact rapidity with which milk had to boil before adding the lemon to make the cheese curd separate into paneer. He could sense exactly when to add the tomatoes to tie together the onion, garlic, and ginger so that the curry came together perfectly with the oil separating from it in syrupy rivulets. ~ Sonali Dev

But, look, it is good to have a dream so long as you do not let it gnaw at the substance of your present. I have seen men consumed by their dreams, and it is a sour business. If you cling too tightly to a dream - a poodle bitch or a personal sausage chef or whatever - then you miss the felicity of your heart beating and the smell of the grass growing and the sounds lizards make when you run through the neighborhood with our friend. Your dream should be like a favorite old bone that you savor and cherish and chew upon gently. Then, rather than stealing from you a wasted sigh or the life of an idle hour, it nourishes you, and you become strangely contented by nostalgia for a possible future, so juicy with possibility and redolent of sautéed garlic and decadent slabs of bacon that you feel full when you've eaten nothing. And then, one fine day when the sun smiles upon your snout, then the time is right, you bite down hard. The dream is yours. And then you
chew on the next one. ~ Kevin Hearne

Her smile was somehow a little too bright, but I watched as she showed me how she had scored the puff pastry and brushed it with oil. She got me to smell the thyme pressed between her fingers and thumb, and told me how good garlic was for keeping away colds. She preached about food and sang and laughed and baked until the light started to come in the windows. Then we sat and ate hot tart without knives and forks. She kissed my cheeks and smelled like garlic. I remember the hot cheese dropping onto Mama's sweater and drying to a rubbery streak against the wool. ~ Hannah Tunnicliffe

You don't mince words."
"Just garlic. ~ Joan Bauer

Most good chefs believe there is no such thing as too much garlic. ~ Timothy Ferriss

You can never have enough garlic. With enough garlic, you can eat The New York Times. ~ Morley Safer

Mr. Haverstrom closes the door, leaving Patrick and me alone in the hallway. Pat smiles slickly, leaning in toward me. I step back until I press against the wall. It's uncomfortable - but not threatening. Mostly because in addition to racquetball I've practiced aikido for years. So if Patrick tries anything funny, he's in for a very painful surprise.

"Let's be honest, Sarah: you know and I know the last thing you want to do is give a presentation in front of hundreds of people - your colleagues."

My heart tries to crawl into my throat.

"So, how about this? You do the research portion, slides and such that I don't really have time for, and I'll take care of the presentation, giving you half the credit of course."

Of course. I've heard this song before - in school "group projects" where I, the quiet girl, did all the work, but the smoothest, loudest talker took all the glory.

"I'll get Haverstrom to agree on Saturday - I'm like a son to him," Pat explains before leaning close enough that I can smell the garlic on his breath. "Let Big Pat take care of it. What do you say?"

I say there's a special place in hell for people who refer to themselves in the third person.

But before I can respond, Willard's firm, sure voice travels down the hall.

"I think you should back off, Nolan. Sarah's not just 'up for it,' she'll be fantastic at it."

Pat waves his hand. "Quiet, midge - the adults ar ~ Emma Chase

The demons, they return to haunt the crimp in my heart. No amount of burning herbs, or magic spells and bitter potions cast the beasts away. Garlic rosaries won't
remove the black infection slowly devouring within.
Only love, perfect love, casts out the monsters and the fiends that invade like a thief in the night infecting and destroying, attempting to steal my joy. But love is life and I choose life. I choose love. Throw away the herbs, release the spells, let me swallow love's divinity. ~ Melody Lee

Viv, I just made you wild-caught Alaskan salmon baked with mango chutney, on a bed of garlic red potatoes and arugula. While talking about an Audrey Hepburn movie. I think you are maybe falling in love with me. ~ Emery Lord

I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marinate, and then cook them in chicken fat. ~ Geoffrey Zakarian

We are all creative, from the mother adding an extra pinch of garlic to her meal, to the entrepreneur launching a brand new product, to the business consultant who creates a more effective way for corporate departments to communicate. The call requires creativity. ~ Shannon Tanner

Here is a basic recipe for salad dressing which you can vary according to the flavorings or herbs you decide to use. Salad Dressing 1 cup apple cider vinegar 1/3 cup lemon juice 1 cup olive oil ½ teaspoon salt ¼ teaspoon pepper Mix everything together in a shaker jar. Variations: Add 1 tablespoon of Dijon mustard Add 1 teaspoon or more of red pepper flakes, or a dash of hot sauce Add 4 cloves of garlic, minced Add a handful of chopped herbs, either fresh or dried Add ½ cup of thick yoghurt to make a creamy dressing which can double as a sandwich spread. This salad dressing can also be used as a marinade for meats and poultry. The vinegar will tenderize tough cuts as well as add flavor. Marinate the meat for at least 3 hours or preferably overnight. Afterwards, you can reduce the marinade to make a flavorsome sauce. ~ Sam Huckins

Pug said: "I'm trying to think of the best way of knocking you off."
"The Chinese do it with rats," I said. "They let 'em eat the victim."
"Where am I going to get the rats?"
"Well," I said, "there're three in the car now."
I don't know which one hit me; Pug or the guy with the garlic breath. It was the barrel of a pistol and it cooled me for a couple of minutes. When I came to we had stopped by a small shack. I was alone with the guy on my left. ~ Jonathan Latimer

She too looked like a regular lady, living in the world- didn't seem particularly with it or excitable or stellar. But that chicken, bathed in thyme and butter- I hadn't ever tasted a chicken that had such a savory warmth to it, a taste I could only suitably identify as the taste of chicken. Somehow, in her hands, food felt recognized. Spinach became spinach- with a good farm's care, salt, the heat and her attention, it seemed to relax into its leafy, broad self. Garlic seized upon its lively nature. Tomatoes tasted as substantive as beef. ~ Aimee Bender

The rich, juicy savoriness of seafood explodes in the mouth like a breaking wave, so powerful it leaves me writhing! The keystones of this filling are the cheese, tomatoes...
squid liver and anchovies!"
"Correct! I finely diced each and then sautéed them in olive oil with red peppers and garlic until they were nicely fragrant. I added a splash of white wine, simmered it all until tender and mixed it into the filling."
"I see. However, the most critical factor contributing to the depth of the dish's flavor... is actually on the outside."
"Huh? The outside?!"
"Again correct! Once the squid liver and anchovies were simmered, I removed the solids. To the remaining sauce, I added heavy cream... and heated it until it became thick before I then seasoned it with a pinch of salt and pepper to make a squid liver and anchovy cream sauce!
I drizzled the sauce over the baked squid. Its creaminess makes for a stark contrast with the tangy, salty flavors of the filling... giving the tongue endlessly shifting flavors to enjoy!
Concentrating solely on making the filling delicious would not lead to the flavor I ultimately wanted for my dish. It had to be the casing and the filling together! Only when those two resonated in perfect harmony...
... would the flavor of the spear squid reach its peak deliciousness!
That is my Calamari Ripieni! ~ Yuto Tsukuda

The banquet proceeded. The first course, a mince of olives, shrimp and onions baked in oyster shells with cheese and parsley was followed by a soup of tunny, cockles and winkles simmered in white wine with leeks and dill. Then, in order, came a service of broiled quail stuffed with morels, served on slices of good white bread, with side dishes of green peas; artichokes cooked in wine and butter, with a salad of garden greens; then tripes and sausages with pickled cabbage; then a noble saddle of venison glazed with cherry sauce and served with barley first simmered in broth, then fried with garlic and sage; then honey-cakes, nuts and oranges; and all the while the goblets flowed full with noble Voluspa and San Sue from Watershade, along with the tart green muscat wine of Dascinet. ~ Jack Vance

Not me, paranoia's the garlic in life's kitchen, right, you can never have too much. ~ Thomas Pynchon

There are many miracles in the world to be celebrated and, for me, garlic is the most deserving. ~ Leo Buscaglia

I can see Mr. Yukihira is sautéing cubed chicken, diced onion, prawns and uncooked rice in his.
He filled the frying pan with the gentle flavor of butter, and he's now softly wrapping it around each and every one of his ingredients!
On the other hand, Mr. Saito heated some garlic slices in oil until fragrant...
... and then added his butter together with soy sauce, cuttlefish and cuttlefish liver.
The unique and luxuriantly salty smell of the bounty of the sea is being taken to even greater heights with the rich scent of butter! ~ Yuto Tsukuda

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

Garlic, like perfume, must be used with discretion and on the proper occasions. ~ Marjorie Kinnan Rawlings

This is the time and place
to be alive:

when the daily furniture of our lives
stirs,
when the improbable arrives.
Pots and pans bang together

in celebration, clang
past the crowd of garlic, onions, spices,
fly by the ceiling fan.

No one is looking for the door.

In all this excitement
I'm wondering where

I've left my feet, and why


my hands are outside, clapping. ~ Imtiaz Dharker

She was in a coma, and had been unresponsive for years. Every Tuesday I'd visit her and read to her, and as I'd leave I'd always say, "I love you," as I'd kiss her on her forehead.

One day as I was leaving, I said my normal I love you and kissed her, when her eyes popped open, she looked directly into my eyes, smiled, and then she said, "Spaghetti for brains albino idea weasel."

And that was when I stabbed her with a piece of garlic toast. It seemed like the most appropriate response. The police didn't seem to agree, and I could tell by the way they bagged the evidence in a To Go box that they thought I was the lowest of the low, lower perhaps than even a politician.

Well, not quite that low, but certainly with the cockroaches, vultures, and aids-infested vampires. ~ Jarod Kintz

It tastes good, garlic and salt in it,
with the half-sweet white wine of Orvieto
on scanty grass under great trees
where the ramparts cuddle Lucca.
It sounds right, spoken on the ridge
between marine olives and hillside
blue figs, under the breeze fresh
with pollen of Apennine sage.
It feels soft, weed thick in the cave
and the smooth wet riddance of Antonietta's
bathing suit, mouth ajar for
submarine Amalfitan kisses.
It looks well on the page, but never
well enough. Something is lost
when wind, sun, sea upbraid
justly an unconvinced deserter. ~ Basil Bunting

Some people will tell you that Toronto, in the summer, is the nothing more than a cesspool of pollution, garbage, and the smells of a hundred ethnicities competing for top spot in a race won historically by curry, garlic, and the occasional cauldron of boiled cabbage. Take a walk down College Street West, Gerrard Street East, or the Danforth, and you'll see; then, they add - these people, complaining - that the stench is so pervasive, so incorrigible, nor merely for lack of wind, but for the ninety-nine percent humidity, which, after a rainstorm, adds an eradicable bottom-note of sweaty Birkenstocks and the organic tang of decaying plant life. This much is true; there is, however, more to the story. Take a walk down the same streets and you'll find racks of the most stunning saris - red with navy brocade, silver, canary, vermillion and chocolate; marts with lahsun and adrak, pyaz and pudina; windows of gelato, zeppole, tiramisu; dusty smoke shops with patio-bistros; you'll find dove-white statuary of Olympian goddesses, mobs in blue jerseys, primed for the World Cup - and more, still, the compulsory banter of couples who even after forty years can turn foul words into the bawdiest, more unforgettable laughter (and those are just the details). Beyond them is the container, the big canvas brushed with parks and valleys and the interminable shore; a backdrop of ferries and islands, gulls and clouds - sparkles of a million wave-tips as the sun decides which colours to leave on it ~ Cory Ingram

The garlic bread lay there between them, steaming with implications. They, of course, must both eat it or neither could. Garlic bread meant garlic breath. There might be a kiss later, maybe more. There was just too damn much intimacy in garlic bread. ~ Christopher Moore

For some reason, Greg Ginn from Black Flag is recording an Access: Hollywood episode in my bathroom, doing an interview with one of those interchangeable video host babes. He's talking about how an important part of making it as a punk rock musician is to buy a good condo at a low interest rate, and then list it on Airbnb when you're on tour. While he talks, he eats a loaf of garlic bread that has currywurst on it, which is a trending meme that week. ~ Jon Konrath

You think I can't get it up anymore, maybe? Lemme tell you, you eat enough garlic and it stands up every time. ~ Alberto Vitale

If I've gone to the market on Saturday, and I go another time on Tuesday, then I'm really prepared. I can cook a little piece of fish; I can wilt some greens with garlic; I can slice tomatoes and put a little olive oil on. It's effortless. ~ Alice Waters

Hough I have to say nothing beats Type O mixed with a little cannabis." A muscle worked in David's jaw. "You're stoned?"
"Not Really," I said. "Though I do have a strange craving for pizza. Extra garlic. ~ Jaye Wells

Never throw away squeezed lemon, but keep them for the day by the sink. Then you can use them to remove fish, onion or garlic smells from your fingers. Or you can stick them on your elbows while you are reading a book, to soften and whiten your skin. ~ Jennifer Paterson

Tangy Barbecued Meatballs 2 lbs. ground beef 1 c. corn flake cereal, crushed 1/3 c. fresh parsley, chopped 2 eggs 2 T. soy sauce 1/4 t. pepper 1/2 t. garlic powder 1/3 c. catsup 2 T. dried, minced onion Combine all ingredients, mixing well. Form mixture into one-inch meatballs; place in an ungreased 13"x9" baking pan. Pour sauce over meatballs; bake at 350 degrees for 45 minutes. Makes 15 servings. Sauce: ~ Gooseberry Patch