Treaters Recipes Quotes

Satan," he said, "couldn't undo anything God had done. She could at least try to make existence for His little toys less painful. She could see what He couldn't: To be alive was to be either bored or scared stiff. So she filled an apple with all sorts of ideas that might at least relieve the boredom, such as rules for games with cards and dice, and how to fuck, and recipes for beer and wine and whiskey, and pictures of different plants that were smokeable, and so on. And instructions on how to make music and sing and dance real crazy, real sexy. And how to spout blasphemy when they stubbed their toes.
"Satan had a serpent give Eve the apple. Eve took a bite and handed it to Adam. Hee took a bite, and then they fucked. ~ Kurt Vonnegut Jr.

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

After sending Bella a Christmas card for years with no response, a few years before I'd decided to add something more personal- one of Mum's recipes. I had included various Christmas recipes each year since, from gingerbread to chocolate and cranberry brownies- Bella's favorite as a child. I saw these as a reminder of the good times we'd shared and hoped she'd feel the same. Just writing down those recipes reminded me of Mum in her kitchen- the soft, wobbly fold of flour into butter, the grit of sugar, the heady fragrance of chocolate, sweet vanilla and the warmth of ginger. ~ Sue Watson

Writing on a computer feels like a recipe for writer's block. I can type so fast that I run out of thoughts, and then I sit there and look at the words on the screen, and move them around, and never get anywhere. Whereas in a notebook I just keep plodding along, slowly, accumulating sentences, sometimes even surprising myself. ~ Chad Harbach

I tend to mean what I say: in life, generally; in recipes, certainly. ~ Yotam Ottolenghi

My personal recipe for success is- Do what you love and don't look at the clock. ~ Ann Landers

The confidence in the unlimited power of science is only too often based on a false belief that the scientific method consists in the application of a ready-made technique, or in imitating the form rather than the substance of scientific procedure, as if one needed only to follow some cooking recipes to solve all social problems. It sometimes almost seems as if the techniques of science were more easily learnt than the thinking that shows us what the problems are and how to approach them. ~ Friedrich August Von Hayek

Luella had been Lou's favorite grandma. Some grandmas took their grandchildren to parks, or bought them books and dolls, or shared their special stories. Her grandma shared her recipes. She taught Lou how to check when a roast turkey was done, chop veggies without cutting off a finger, and bake a coconut cake grown men swooned over. A fog of comforting smells had perpetually blanketed her kitchen- an expression of her love so strong you could taste it. Lou caught the culinary bug during those early days and loved that she was named after her grandma, even if Lou believed she'd never make food quite as delicious. ~ Amy E. Reichert

Dad likes my food, but he probably thinks it's too busy. He is a wonderful cook but only uses three ingredients. My mum rips out my articles and makes my recipes. ~ Yotam Ottolenghi

The same magazines which not long before advertised products which would quickly allow women to return to their war work now extolled elaborate recipes which women could attempt if they stayed home and vacated jobs for men. ~ Doris Kearns Goodwin

It might have been brief, but so much of a kiss - a first kiss especially - is the moment before your lips touch, and before your eyes close, when you're filled with the sight of each other, and with the compulsion, the pull, and it's like...it's like...finding a book inside another book. A small treasure of a book hidden inside a big common one - like...spells printed on dragonfly wings, discovered tucked inside a cookery book, right between the recipes for cabbages and corn. That's what a kiss is like, he thought, no matter how brief: It's a tiny, magical story, and a miraculous interruption of the mundane. ~ Laini Taylor

Tinker wrote neatly, though his spelling was not good, Ruth's recipes would never fail for confusion between 'add sugar' and 'seethe', but Jane's writing looked like an intoxicated inky spider had staggered across the page on the way to the bar for another drink. Which it really didn't need. ~ Kerry Greenwood

Some people collect paperweights, or pre-Columbian figures, or old masters, or young mistresses, or tombstone rubbings, or five-minute recipes, or any of a thousand other things ... My own collection is sunrises; and I find that they have their advantages. Sunrises are usually handsome, they can't possibly be dusted, and they take only a little room, so long as it has a window to see them from. ~ Peg Bracken

Life is not a recipe. Recipes are just descriptions of one person's take on one moment in time. They're not rules. People think they are. They look as if they are. They say, "Do this, not this. Add this, not that." But, really, recipes are just suggestions that got written down. ~ Mario Batali

The moment somebody is making money off the recipes, that's when you'll see digital rights management around it. ~ Hod Lipson

We opened El Bulli; there were no secrets there. The recipes were not secret. Anybody who came, the recipes were there for them. This was unthinkable then. ~ Ferran Adria

I'd say I'm a good cook. I have a lot of German recipes that I can make - schnitzel, meatballs and things with cabbage. I love cabbage. ~ Heidi Klum

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

If you want a recipe for relationship failure, just wait for the other person to change first. ~ Harriet Lerner

If pornography releases sexual tension, why don't we send recipe books to the starving? ~ Andrea Dworkin

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

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

I spend 95% of my time persuading people to take action and just 5% of the time on the recipes. ~ Seth Godin

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

You spend hours wrestling with yourself, trying to keep your vision intact, your intensity undiminished. Sometimes I have to stick my head under the tap to get my wits back. And for what? You know what publishing is like these days. Paper costs going up all the time. Nothing gets printed unless it can be made into a movie. Everything is media. Crooked politicians sell their unwritten memoirs for thousands. I've got a great idea for a novel. It's about a giant shark who's possessed by a demon while swimming in the Bermuda Triangle. And the demon talks in CB lingo, see? There'll be recipes in the back. ~ David Sedaris

A cookbook is not like being an author. It's writing down recipes; it's not writing. ~ Grant Achatz

NOURISH YOUR HAIR:
1. There are a number of 'kitchen recipes' for feeding hair. It needs the contents of your refrigerator just as much as your skin does. Right back to mayonnaise! Olive oil, eggs, and lemon juice. Massage the mixture into your hair, let it stay on for ten or fifteen minutes, then rinse it off with cool water. Cool - or you'll have scrambled eggs on your head.
2. For years I washed my daughter' hair with raw eggs, never soap or shampoo. I wet their hair fist and then rubbed in six whole eggs, one by one - a trick I learned from Katherine. Hepburn. (Four eggs will do for short hair, but theirs was long.) Some people use eggs beaten up with a jigger of rum; others mix an egg with red wine.
3. Hot oils is good for dry hair. Apply it with the fingertips and then wrap your head in a warm towel. Keep changing the oil for an hour, to keep it hot and penetrating. Then shampoo.
4. I believe in brushing. I made my girls give their hair the old-fashioned hundred strokes every night, using two brushes, and bending forward from the waist. It stimulates hair grows, and the rush of blood to the face is an added benefit. I pull my hair gently to encourage growth too. ~ Joan Crawford

I love cooking. It's one of my favorite things to do. To share my parents' recipes that I grew up with is just something very special to me. ~ Lance Bass

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

Following her instructions, I joined her in the chopping and mixing. The magical smell of pickling spices wound around us and it wasn't long before we were in another world. I was suddenly immersed in the hand-written recipes Mother resurrected from the back of the Hoosier cabinet--in the cheesecloth filled with mustard seed and pungent dill. As we followed the recipes her mother had followed and her mother before that, we talked--as the afternoon wore on I was listening to preserve the stories in my mind. 'I can remember watching my grandmother and mother rushing around this same old kitchen, putting up all kinds of vegetables--their own hand-sown, hand-picked crops--for the winter. My grandmother would tell her stories about growing up right here, on this piece of land--some were hilarious and some were tragic.' Pots still steamed on the stove, but Mother's attention seemed directed backwards as she began to speak about the past. She spoke with a slow cadence, a rhythm punctuated (or maybe inspired) by the natural symphony around us. ~ Leslie Goetsch

This is one of those rare recipes, surprising in its flavors and wonderful in its simplicity
an out-and-out favorite of mine. ~ Diana Kennedy

The cooking was invigorating, joyous. For Julia, the cooking fulfilled the promises that Le Cordon Bleu had made but never kept. Where Le Cordon Bleu always remained rooted in the dogma of French cuisine, Julia strove to infuse its rigors with new possibilities and pleasures. It must have felt liberating for her to deconstruct Carême and Escoffier, respecting the traditions and technique while correcting the oversight. "To her," as a noted food writer indicated, "French culinary tradition was a frontier, not a religion." If a legendary recipe could be improved upon, then let the gods beware. ~ Bob Spitz

The great recipe for success is to work, and always work. ~ Leon Gambetta

What a joy this book is! I love recipe books, but it's short-lived; I enjoy the pictures for several minutes, read a few pages, and then my eyes glaze over. They are basically books to be used in the kitchen for one recipe at a time.
This book, however, is in a different class altogether and designed to be read in its entirety. It's in its own sui generis category; it has recipes at the end of most of the twenty-one chapters, but it's a book to be read from cover to cover, yet it could easily be read chapter by chapter, in any order, as they are all self-contained. Every bite-sized chapter is a flowing narrative from a well-stocked brain encompassing Balinese culture, geography and history, while not losing its main focus: food.
As you would expect from a scholar with a PhD in history from Columbia University, the subject matter has been meticulously researched, not from books and articles and other people's work, but from actually being on the ground and in the markets and in the kitchens of Balinese families, where the Balinese themselves learn their culinary skills, hands on, passed down orally, manually and practically from generation to generation.
Vivienne Kruger has lived in Bali long enough to get it right. That's no mean feat, as the subject has not been fully studied before.
Yes, there are so-called Balinese recipe books, most, if I'm not mistaken, written by foreigners, and heavily adapted. The dishes have not, until now, been systematically pla ~ Vivienne Kruger

Sometimes I think more creativity is put into muffin recipes than into the rest of society combined. ~ Jerry Seinfeld

Always look for the best ingredients, treat the food you cook with respect, always read the entire recipe first, be organized, and have fun. ~ April Bloomfield

The cookbook gives a detailed description of ingredients and procedures but no proofs for its prescriptions or reasons for its recipes; the proof of the pudding is in the eating ... Mathematics cannot be tested in exactly the same manner as a pudding; if all sorts of reasoning are debarred, a course of calculus may easily become an incoherent inventory of indigestible information. ~ George Polya

History is not, of course, a cookbook offering pretested recipes. It teaches by analogy, not by maxims. It can illuminate the consequences of actions in comparable situations, yet each generation must discover for itself what situations are in fact comparable. ~ Henry A. Kissinger

I know who in the family is a great cook. I know where the great recipes are. ~ Irma S. Rombauer

Larousse Gastronomique has always been the first and last word on classic European techniques and recipes. I love that it has expanded its reach to cover world cuisines and modern culinary innovations, making it more indispensable than ever. ~ Marcus Samuelsson

There is a tradition in Southern cooking of recipes handed down for generations. And when I make my grandmother's strawberry pie - she is gone on now - I feel her right with me. ~ Kimberly Schlapman

Oh Beck, I love reading your e-mail. Learning your life. And I am careful; I always mark new messages unread so that you won't get alarmed. My good fortune doesn't stop there; You prefer e-mail. You don't like texting. So this means that I am not missing out on all that much communication. You wrote an "essay" for some blog in which you stated that "e-mails last forever. You can search for any word at any time and see everything you ever said to anyone about that one word. Texts go away." I love you for wanting a record. I love your records for being so accessible and I'm so full of you, your calendar of caloric intake and hookups and menstrual moments, your self-portraits you don't publish, your recipes and exercises. You will know me soon too, I promise. ~ Caroline Kepnes