Onions Quotes

Each person bears a fear which is special to him. One man fears a close space and another man fears drowning; each laughs at the other and calls him stupid. Thus fear is only a preference, to be counted the same as the preference for one woman or another, or mutton for pig, or cabbage for onion. ~ Michael Crichton

People magazine with a bag of sour cream and onion chips always makes be feel a bit trashy. But good trashy. ~ Danielle LaPorte

I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed to know what to cook for his teenage daughter. Jose Andres made me a classic Spanish tortilla, shocking me with the sheer volume of viridian olive oil he put into that simple dish of potatoes, onions, and eggs. Graham Elliot Bowles and I made gourmet Jell-O shots together, and ate leftover cheddar risotto with Cheez-Its crumbled on top right out of the pan.
Lucky for me, Maria still includes me in special evenings like this, usually giving me the option of joining the guests at table, or helping in the kitchen. I always choose the kitchen, because passing up the opportunity to see these chefs in action is something only an idiot would do. Susan Spicer flew up from New Orleans shortly after the BP oil spill to do an extraordinary menu of all Gulf seafood for a ten-thousand-dollar-a-plate fund-raising dinner Maria hosted to help the families of Gulf fishermen. Local geniuses Gil Langlois and Top Chef winner Stephanie Izard joined forces with Gale Gand for a seven-course dinner none of us will ever forget, due in no small part to Gil's hoisin oxtail with smoked Gouda mac 'n' cheese, Stephanie's roasted cauliflower with pine nuts and light-as-air chickpea fritters, and Gale's honey panna cotta with rhubarb compote and insane little chocolate cookies. Stephanie and I bonded over ~ Stacey Ballis

We don't need a melting pot in this country, folks. We need a salad bowl. In a salad bowl, you put in the different things. You want the vegetables - the lettuce, the cucumbers, the onions, the green peppers - to maintain their identity. You appreciate differences. ~ Jane Elliot

Soon the cottage was filled with the familiar, homely smell of frying onions. It escaped from the stove, crept through the kitchen, sniffed along the bottom of the closed front room door and wound its way stealthily up the crooked staircase, even under the door of Anna's bedroom. But even this, the most delicious, hungry-making smell in the world, was unable to rouse her. ~ Joan G. Robinson

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

In the shadows, we all are the same. Dark, inconsistent and indifferent. And if someone loves you dark, he loves all of you. Because when it is dark, the shadow is within you. It is the light that differentiates us with an identity. It is the light that marks our shadows.
Light never guarantees love. ~ Nishikant

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

The papers are portraying Rafa as a parrot, just like they did when they showed Graham Taylor as an onion ~ Bobby Gould

The Onion Field, that one got pretty close to me because I was a cop when it happened. I saw some of the indifference that my police department showed to the surviving officer. ~ Joseph Wambaugh

Everything I do, I do on the principle of Russian borscht. You can throw everything into it beets, carrots, cabbage, onions, everything you want. What's important is the result, the taste of the borscht. ~ Yevgeny Yevtushenko

As we go within the self, we discover that all the voices of our past lives are still there. As we peel ourselves, which is a process very much like peeling an onion, we discover that there are many selves within the self. ~ Frederick Lenz

The beauty of doing a series is that, over the course of time, it's like peeling an onion. You're able to reveal these layers, more and more. You just don't want to reveal too much, too soon. ~ Harry Lennix

Oh. I get it now. God had Nader beat my ass and my mom leave my dad just so Jodi could learn how to chop onions and use a propane grill. Great. Awesome. ~ A.S. King

Au Gratin Potatoes About 5 lbs thinly sliced potatoes 2 large thinly sliced onions 1½-2 cups grated sharp cheddar or imported Swiss 1 cup chicken stock Salt and pepper A 9- by 13-inch baking dish Preheat oven to 350 degrees. Butter baking dish. Put in layer of thinly sliced potatoes, then the thinly sliced onions. Sprinkle with salt and pepper, then sprinkle on cheese. Continue this way until you have three more layers ending with cheese. Pour in one cup of chicken stock. Cover pan with foil, bake one hour. Uncover pan bake another ½ hour. ~ Isis Crawford

I understand the big food companies are developing a tearless onion. I think they can do it - after all, they've already given us tasteless bread. ~ Robert Orben

In addition to the smells of mince and pumpkin pies, the Sage and onions of turkey stuffing, another aroma floated in the air, the very essence of Santa Claus.
Years later, when I was grown up, I still remembered that marvelous fragrance and recognized it as Scotch whisky. ~ Lloyd Alexander

That was like throwing three pickled onions into a thimble! ~ Sid Waddell

Since words elude me when I need them most, I learned long ago that I cannot count on QUALITY time with God when I want to pray. I need QUANTITY and regularity. Quality is not something I can predict. My husband, Andy, and I might schedule an elaborate evening out with candles and a gourmet meal, but there is no guarantee that we'll have a wonderful time together
chopping onions peppers die by side in the kitchen, reading together on the couch, sitting on the front step watching our sons ride bikes, and making plans for our life together. ~ Sybil MacBeth

It was for bringing the cook tulip-roots instead of onions. ~ Lewis Carroll

He was lying there on his death bed, and he asked for her as his last wish.
She came with tears in her eyes. He held her hand and said with a smile," I wish I died daily", And then a flat line. ~ Nishikant

Why onions? Because they're cheap, last a long time, can be lit any number of ways and force me to think about what happens when the form turns away from the light. ~ Nick Stone

Something can be done with people who put pickled onions in: strangulation seems best. ~ Bernard DeVoto

Vimes stalked gloomily through the crowded streets, feeling like the only pickled onion in a fruit salad. ~ Terry Pratchett

It is hard to imagine a civilization without onions. ~ Julia Child

Writers are like onions, layers upon layers upon layers. ~ Luke Taylor

As I see it, a green salad is an open invitation to carrots, onions, mushrooms, tomatoes, and the sprouts that grow in jars on my kitchen counter. ~ Victoria Moran

If the boy have not a woman's gift To rain a shower of commanded tears, An onion will do well for such a shift. ~ William Shakespeare

Does history repeat itself, the first time as tragedy, the second time as farce? No, that's too grand, too considered a process. History just burps, and we taste again that raw-onion sandwich it swallowed centuries ago. ~ Julian Barnes

Not for the first time in my life I had made it to the top. For some reason this made me hanker for a chili dog with chopped onions under a blanket of processed American cheese. ~ Walter Mosley

Bert's wallet is like an onion. Any time he opens it, he starts crying. ~ Brendan Morrison

For an Apple is in it self a little Universe; the Seed, hotter than the other parts thereof, is its Sun, which diffuses about it self that natural Heat which preserves its Globe: And in the Onion, the Germ is the little Sun of that little World, which vivifies and nourishes the vegetative Salt of that little mass. ~ Cyrano De Bergerac

Everybody had his arms on everybody else's shoulders, and they were all singing. Mike was sitting at the table with several men in their shirt-sleeves, eating from a bowl of tuna fish, chopped onions and vinegar. They were all drinking wine and mopping up the oil and vinegar with pieces of bread.
"Hello, Jake. Hello!" Mike called. "Come here. I want you to meet my friends. We are all having an hors d'œuvre. ~ Ernest Hemingway

It was the best start of the day. A day started with a rejection.
Maybe, by the end of the day, I would spend the majority of my vitality making the thing occur all alone.
Maybe, tonight would be distinctive. ~ Nishikant

I like the city late at night, the blasts of music and the splashes of light cast from bars that are still open, shoals of brightly-dressed clubber, the beeping taxis and the greasy, savoury smell of meat and onions from the burger vans. ~ Mhairi McFarlane

If you pretend, that God rewarded Ahab or the Ninevites for worshipping their idols, you must prove that God is so far from being highly displeased with idolatry, as himself often declares, Deut. xxxii. 16, 17, 21, - 26. Judges ii. 14. 2 Kings xvii. 10, - 18. Psalm cvi. 19, - 40 Jer. xviii. 7, 35, l. 38, &c. - that he is ready to accept and reward the worship of idols, devils, bulls, dogs, cats, saints, leeks, onions, consecrated wafers, &c. if men be sincere in it. Rare doctrine this, for a Presbyterian clergyman, of this enlightened age! ~ John Brown Of Haddington

A thing is never untold, It is always misperceived. ~ Nishikant

Salbitxada is a sharp and lightly sweet Catalan sauce that's traditionally served with calcots - spring or salad onions, grilled whole, make a good substitute. ~ Yotam Ottolenghi

chopped those onions With my own ex-godly hands You'd better eat them BEING ~ Rick Riordan

In the room full of individuals for whom I hold feelings of resentment about,
Who might be the first I would converse with, when I am about to bite the dust? ~ Nishikant

She starts out with pork-n-beans right out of the can, adds
some kidney beans, a pound of bacon, and a pint of chopped-up ham, peppers, onions, and spicy barbecue sauce, but that's not her secret. It's a double shot of Jack Daniels and a tablespoon of red pepper flakes. That's her secret-and it makes the beans ~ Carolyn Brown

You know what is the problem with trust??
It really stops the conversation, because you take the things for granted,
Things value less to you because you know that, that thing is going to be there for you, no matter what,
You stop talking about love because you believe that you've got the saturation point in your relationship,
And you've got her completely,
And that is the problem. You don't own her,
Because sometimes love is not enough,
And bad is strong to iterate itself with you,
It is much stronger to come back. ~ Nishikant

I can't stand quitters. My mother is a very strong, determined woman. I was peeling onions when I was seven, but I walked off when my eyes began to sting. She said to me, 'You start something and you finish it', and that stuck with me. I'm persistent. ~ Estelle

Another way I like to barbecue king salmon is as a whole fish stuffed, literally to the gills, with sweet onions, sliced lemons, and summer sage. ~ Tom Douglas

I eat a catfish sandwich
with onions and red sauce
20c. (Havana 1953) ~ Allen Ginsberg

I think sometimes that people are like onions. On the outside smooth and whole and simple but inside ring upon ring, complex and deep. ~ Karen Cushman

Most folks call them green onions, but
they're really scallions. ~ Stan Freberg

Sniffer of carrion, premature gravedigger, seeker of the nest of evil in the bosom of a good word, you, who sleep at our vigil and fast for our feast, you with your dislocated reason, have cutely foretold, a jophet in your own absence, by blind poring upon your many scalds and burns and blisters, impetiginous sore and pustules, by the auspices of that raven cloud, your shade, and by the auguries of rooks in parlament, death with every disaster, the dynamatisation of colleagues, the reducing of records to ashes, the levelling of all customs by blazes, the return of a lot of sweetempered gunpowdered didst unto dudst but it never stphruck your mudhead's obtundity (O hell, here comes our funeral! O pest, I'll miss the post!) that the more carrots you chop, the more turnips you slit, the more murphies you peel, the more onions you cry over, the more bullbeef you butch, the more mutton you crackerhack, the more potherbs you pound, the fiercer the fire and the longer your spoon and the harder you gruel with more grease to your elbow the merrier fumes your new Irish stew. ~ James Joyce

Though no longer pregnant, she continues, at times, to mix Rice Krispies and peanuts and onions in a bowl. For being a foreigner Ashima is beginning to realize, is a sort of lifelong pregnancy
a perpetual wait, a constant burden, a continuous feeling out of sorts. It is an ongoing responsibility, a parenthesis in what had once been an ordinary life, only to discover that previous life has vanished, replaced by something more complicated and demanding. Like pregnancy, being a foreigner, Ashima believes, is something that elicits the same curiosity of from strangers, the same combination of pity and respect. ~ Jhumpa Lahiri

It was what we Japanese called the onion life, peeling away a layer at a time and crying all the while. ~ Arthur Golden

All this talkin' about eatin' is makin' me awful hungry. I'll have two chili burgers with an order of fries, onion rings and a chocolate milk shake. And a Strawberry Ice Cream Sundae-with pickles. ~ George Lindsey

Three of the most beneficial, longevity promoting anti-cancer foods are green vegetables, beans, and onions. ~ Joel Fuhrman

It was Ma who first noticed my body changing, but she wasn't exactly tactful about my getting cuerpo. "Put on a bra already, Piddy," she said after she noticed a man on the bus gawking at my chest one day. "You can't go around with two loose onions in your shirt for all the boys to stare at," she snapped, like it was my fault that the man had helped himself to the show. ~ Meg Medina

At a great distance appeared with the same pomp the sheep of Thebes, the dog of Bubastis, the cat of Phoebe, the crocodile of Arsinoe, the goat of Mendes, and all the inferior gods of Egypt, who came to pay homage to the great ox, to the mighty Apis, as powerful as Isis, Osiris, and Horus, united together.
In the midst of the demi-gods, forty priests carried an enormous basket, filled with sacred onions. These were, it is true, gods, but they resembled onions very much.
("The White Bull") ~ Voltaire

I will not move my army without onions. ~ Ulysses S. Grant

2 grilled chicken breasts, diced 1 avocado, peeled and diced 5-6 green lettuce leaves, cut in stripes 3-4 green onions, finely chopped 5-6 radishes, sliced 7-8 grape tomatoes 2 tbsp lemon juice 3 tbsp extra virgin olive oil 1 tsp dried mint salt and black pepper, to taste ~ Alissa Noel Grey

Personally, I don't mind a good cry. In fact, if I cry while chopping onions, I'll run to the bathroom mirror and recite one of my favorite lines from Poltergeist: "Don't you touch my babies!!!" It's the part where the kids are being sucked into the bedroom closet for the second time and JoBeth Williams is at HER WIT'S END! It's very dramatic. ~ Clinton Kelly

A lesson is learned. It is easier, more efficient, to chop onions when you are only chopping onions, not conversing, checking up on the rest of the kitchen, answering the phone, flirting with the young lady scouring the coffeepot, or whatever. ~ Dinty W. Moore

Thick and creamy egg, fragrant roast quail... and the rice! It all makes such a hearty, satisfying combination!
Wait, something just crunched?
"See, there are five parts to a good chicken-and-egg rice bowl.
Chicken... eggs... rice... onions... and warishita.
*Warishita is a sauce made from a combination of broth, soy sauce and sugar.*
"I seared the quail in oil before putting it in the oven to roast. That made the skin nice and crispy... while leaving the meat inside tender and juicy.
For the eggs, I seasoned them with salt and a generous pinch of black pepper to give them some bite and then added cream to make them thick and creamy! It's the creaminess of the soft-boiled egg that makes or breaks a good chicken-and-egg bowl, y'know.
Some milk made the risotto extra creamy. I then mixed in onions as well as ground chicken that was browned in butter. I used the Suer technique on the onions. That should have given some body to their natural sweetness.
For the sauce, I sweetened some Madeira wine with sugar and honey and then added a dash of soy sauce. Like warishita in a regular chicken-and-egg rice bowl, this sauce ties all the parts of the dish together. Try it with the poached egg. It's seriously delicious!
Basically I took the idea of a Japanese chicken-and-egg rice bowl...
... and rebuilt it using only French techniques!"
"Yukihira! I wanna try it too!"
"Oh, uh, sorry. I only made that one."
"Awww!
You ~ Yuto Tsukuda

My last refuge, my books: simple pleasures, like finding wild onions by the side of a road, or requited love. ~ Tracy Letts

Yo momma so ugly she makes onions cry. ~ Various

How are things with you, sir?"
"Fine." He says it flat."Coffee black. BLT."
Now my heart tells me this guy needs more in life, so I take a short. "You ever had a cheese burger with grilled onions and mushrooms on pumpernickel, sir?"
That takes a minute to sink in.
Then he slaps the counter, grinning. "Bring it on."
I sense he needs more.
"You want a malt with that, by any chance?"
He did, of course. "Chocolate," he says, beaming like a kid.
Now he's loosening up.
It's a privilege to touch humanity in such a fashion. ~ Joan Bauer

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

Where is Richard, do you know?"
"Chopping onions on the back step. Oh, you mean Master Richard? Upstairs. Eating. Where's anybody? ~ Hilary Mantel

The perfect breakfast is fish with grits and scrambled eggs with onions. I'm getting hungry thinking about that. ~ Daymond John

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

My mother never stopped cooking. She never stopped nourishing me. On Sundays, her face would disappear into steam from simmering carrots, celery, and onions, as she prepped our soup for the week. Her food processor held a prominent spot on the kitchen counter, mixing homemade sauces. The kitchen always smelled of tahini. She showed me, leading by example, that real food is the right food. It is the only food. ~ Kristen Beddard

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

The water rippled when he leaned in; he studied what he saw. Against a background of blue sky, there was his face, broad of forehead and overly long, and he was surprised at the new look of age on him. To everybody else, I must look ten years beyond twenty-seven, he thought, and it made him glad. Even had begun to fear gaps and what they might mean. Wide-spanning spaces between age and its weight of language and ability had begun to feel like easy reasons for saying good-bye. He saw inside the calm reflection a gull flying low over his head, braced by clouds drifting east toward Runnelstown.
Turning back, he walked north around moss-based trees and finally found her digging wild onions growing thick next to fern. With her back to him she said, "Tired does one of two things-either builds the soul or breaks the heart. Can't decide which it is right now. All I know is I'm tired. ~ Melinda Haynes

My headshot is a scratch and sniff, it smells like failure and onions. ~ Zach Galifianakis

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

The Herb Farm reminded Marguerite of the farms in France; it was like a farm in a child's picture book. There was a white wooden fence that penned in sheep and goats, a chicken coop where a dozen warm eggs cost a dollar, a red barn for the two bay horses, and a greenhouse. Half of the greenhouse did what greenhouses do, while the other half had been fashioned into very primitive retail space. The vegetables were sold from wooden crates, all of them grown organically, before such a process even had a name- corn, tomatoes, lettuces, seventeen kinds of herbs, squash, zucchini, carrots with the bushy tops left on, spring onions, radishes, cucumbers, peppers, strawberries for two short weeks in June, pumpkins after the fifteenth of September. There was chèvre made on the premises from the milk of the goats; there was fresh butter. And when Marguerite showed up for the first time in the summer of 1975 there was a ten-year-old boy who had been given the undignified job of cutting zinnias, snapdragons, and bachelor buttons and gathering them into attractive-looking bunches. ~ Elin Hilderbrand

We started getting hungry again, and some of the women started chanting, "MEAT, MEAT, MEAT!"
We were having steak tartare. It was the only appropriate main course we could think of, for such a graceless theme, and seeing as nobody in the club was confident making it, we had to order it in. I made chips to serve with it, though. I deep-fried them in beef fat.
The steak was served in little roulades, raw and minced, like horsemeat. It was topped with a raw egg yolk, chopped onions, pickled beetroot, and capers. I had wanted to use the Wisconsin version, which is served on cocktail bread and dubbed "cannibal sandwich," but Stevie insisted we go classic. Not everyone could stomach theirs with the raw egg yolk, too, and so, unusually for a Supper Club, there was quite a lot left over.
We took another break to drink and move about the room. Some of us took MDMA. Emmeline had brought a box of French macarons, tiny pastel-colored things, which we threw over the table, trying to get them into one another's mouth, invariably missing.
For our proper dessert, we had a crepe cake: a stack of pancakes bound together with melted chocolate. We ate it with homemade ice cream, which was becoming a real staple. ~ Lara Williams

In university, in a vain attempt to stave off the frosh fifteen, I used to melt fat-free cheese over broccoli, onions and cauliflower in the cafeteria microwave. That earned me few friends. ~ Rachel Sklar

A good or great performance is like peeling an onion; in every scene you reveal another layer, something the audience hasn't seen until then. They stay involved because they are constantly learning about and discovering the character they are watching. They can't take you for granted and it keeps them hooked. ~ Larry Moss

HIGH-ALKALINE FOODS

Vegetables
Beets, Broccoli, Cauliflower, Celery, Cucumbers, Kale, Lettuce, Mushrooms, Onions, Peas, Peppers, Pumpkin, Spinach, Sprouts, Wheatgrass

Fruits
Apples, Apricots, Avocados, Bananas, Blueberries, Cantaloupe, Cherries (sour), Grapes, Melon, Lemon, Oranges, Peaches, Pears, Pineapple, Raspberries, Strawberries, Watermelon

Protein
Almonds, Chestnuts, Whey Protein Powder, Tofu

Spices
Cinnamon, Curry, Ginger, Mustard, Sea Salt ~ Derek Hough

Government is like an onion. To understand it, you have to peel through many different layers. Most outsiders never get beyond the first or second layer. ~ Warren G. Bennis

...One lives and survives only if one has the ability to swallow and digest bitter and unpalatable things. We, you and I, and our people shall live because there are only a few among us who do not love raw onions. ~ Jamil Ahmad

People's problems are like onions - they come in layers. Only after the outside layers are peeled off do they get down to the core problem. Sometimes people know what the real problem is but are afraid to start there; more often they are not even aware of what is underneath. When a person starts out talking to you about some bothersome problem, you generally hear only the 'presenting problem.' Active Listening effectively facilitates the helpee to move through the presenting problem and finally get down to the core problem. ~ Dr. Thomas Gordon

One my favorite things is to go to the provinces of Russia and see the 18th century wood churches with the onion dome architecture. These humble wonders of incredible imagination of architects that were obviously not living in places like Paris or London, but they've created these amazing churches. ~ Andre Leon Talley

Take the juice of one lime and add it to two cups of diced watermelon, one cup of diced and peeled cucumber, three or four sliced green onions, a couple of tablespoons of fresh cilantro that's been cut very fine, two teaspoons of jalapeno peppers cut up just as fine, or more if you want it hotter, and a teaspoon of sugar. It's the best thing in the world with fresh fried corn tortilla chips, ~ Carolyn Brown

If you are a programmer working in 2006 and you don't know the basics of characters, character sets, encodings, and Unicode, and I catch you, I'm going to punish you by making you peel onions for six months in a submarine. ~ Joel Spolsky

Around them peddlers were selling dog sausages, roast onions, and unborn puppies on a stick, but Dany had no need of such. ~ George R R Martin

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

I sobbed harder into Mom's chest. I chose not to waste time explaining that it was okay - even fun - to play with Bran while we were in first and second grade. Now, the idea of hanging out with a short kid who always smelled like onions and went to school with cookie dough under his fingernails made me want to run and hide. ~ Magaly Guerrero

Do you think that horrible servant girl will get my body pregnant?' she asked as we trotted down the steps. 'I've heard about you girl orphans having no morals and having babies for fun and selling them to buy bicycles and fashion accessories and onions and stuff. ~ Jasper Fforde

Words are never frail. They have all the powers to change the personality and features of a man. The way he relates and depicts the things are based on the words he discovers. At one point where words portray happiness for someone, it also counts for the tears to some. The day we comprehend the strength of words, we would choose them more closely and patiently. Where we would prefer silence more over words. If words are our strength, they are our weakness too. ~ Nishikant

The real secret to guacamole is that you use exactly the elements that you need, which is cilantro, onion, tomato, and jalapenos. And, of course, avocado. ~ Demian Bichir

In the United States, there is a restaurant called The Outback Steakhouse, and I could survive in there for several weeks at least, sustaining myself on bloomin' onions and, I'm sure, their legitimate and very Australian cuisine. In the real Outback? I give myself about 14 minutes. ~ Steve Carell

A little tomato who knows her onions can go out with an old potato and come home with a lot of lettuce and a couple of carats. ~ Herbert V. Prochnow

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

The world may or may not need another cookbook, but it needs all the lovers – amateurs – it can get. It is a gorgeous old place, full of clownish graces and beautiful drolleries, and it has enough textures, tastes, and smells to keep us intrigued for more time than we have. Unfortunately, however, our response to its loveliness is not always delight: It is, far more often than it should be, boredom. And that is not only odd, it is tragic; for boredom is not neutral – it is the fertilizing principle of unloveliness.

In such a situation, the amateur – the lover, the man who thinks heedlessness is a sin and boredom a heresy – is just the man you need. More than that, whether you think you need him or not, he is a man who is bound, by his love, to speak. If he loves Wisdom or the Arts, so much the better for him and for all of us. But if he loves only the way meat browns or onions peel, if he delights simply in the curds of his cheese or the color of his wine, he is, by every one of those enthusiasms, commanded to speak. A silent lover is one who doesn't know his job. ~ Robert Farrar Capon

Laura made a great chili. She used lean meat, dark kidney beans, carrots cut small, a bottle or so of dark beer, and freshly sliced hot peppers. She would let the chili cook for a while, then add red wine, lemon juice and a pitch of fresh dill, and, finally, measure out and add her chili powders. On more than one occasion Shadow had tried to get her to show him how she made it: he would watch everything she did, from slicing the onions and dropping them into the olive oil at the bottom of the pot. He had even written down the recipe, ingredient by ingredient, and he had once made Laura's chili for himself on a weekend when she had been out of town. It had tasted okay-it was certainly edible, but it had not been Laura's chili. ~ Neil Gaiman

There is a charm in making a stew, to the unaccustomed cook, from the excitement of wondering what the result will be, and whether any flavour save that of onions will survive the competition in the mixture. ~ Annie Besant

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

fresh calves liver, some onions, a little gravy, and some fresh spinach. ~ Nancy Barone Williams

Fully stripped down, an onion is a pile of scattered layers; it has no center. ~ Richard Eder

All these miseries seemed compounded into a single horrific moment one misty winter morning when she turned from the woodstove with an iron skillet full of hot bacon grease, potatoes, and onions and tripped over Harry Junior, who was lying on his back on the floor. She dropped the skillet and its contents directly onto the boy's neck and chest. She ~ Daniel James Brown

He said he'd teach her the important things, starting with the most important thing of all, the correct way to make tea and rice, so tea wasn't overbrewed and the rice wasn't overcooked. He said: You want to make food forget Indian way. Indian's system is like American system, everything overdone. They have no subtle. He sent her to buy octopus. She brought the tentacles home in a bag of ice and cut them into thin slices, at a sharp angle. She put the sliced octopus in a saucepan with ginger and green onions and added a black bean paste. He told her to touch the octopus to the flame and serve. But she let the dish cook for a good five minutes until the flesh was tough and rubbery. You overdid, he told her. Old Chinese saying, you don't need take off your pant to fart. ~ Jeet Thayil