When I get home after being away for work, my wife always stuffs the fridge with loads of what she calls 'nibbles' - all the great things you can eat straight from the fridge, like chunks of cheese, slices of ham, bowls of hummus.
Splendid cheeses they were, ripe and mellow, and with a two hundred horse-power scent about them that might have been warranted to carry three miles, and knock a man over at two hundred yards.
I love Velveeta cheese.
The assistant asked, `What do you want on it?' and Leo said, `Oh, Kate will tell you.' And Leo just kind of fell asleep. And I did know exactly what he wanted - this kind of cheese and no tomato and no pickle. I absolutely knew. And I thought, `God, that's really weird that I know this person so well.' It was brilliant.
I gut check my show. I say, I say, "Gut, gut, does that feel true to you?" And Gut says, "Yes it does, Stephen. Let's get a grilled cheese sandwich."
My wife and I love to host wine and cheese parties. They are simple and elegant and you don't have to put a lot of effort and time into it.
I eat only white foods: eggs, sugar, grated bones, the fat of dead animals; veal, salt, coconut, chicken cooked in white water; fruit mold, rice, turnips; camphorated sausage, dough, cheese (white), cotton salad, and certain fish (skinless).
While it is not always profitable to analogize "fact" to "fiction," La Fontaine's fable of the crow, the cheese, and the fox demonstrates that there is a substantial difference between holding a piece of cheese in the beak and putting it in the stomach.
I don't like to give the sob story: growing up in a single-parent home, never knew my father, my mother never worked, and when friends came over I'd hide the welfare cheese. Yo, I failed ninth grade three times, but I don't think it was necessarily 'cause I'm stupid. I didn't go to school. I couldn't deal.
One of the things I love about New York is that it's one of the only places where you could have an entire restaurant dedicated to macaroni and cheese.
I love the creative, whole-foods recipes in But I Could Never Go Vegan! Kristy Turner has heard all the excuses and has a response for each. It's true, no life is complete without the occasional calzone-but stuff 'em with Kristy's Buffalo Cauliflower and Cashew Blue Cheese and you can have calzones and be vegan too. Get ready for your taste buds to explode.
I had acne late, in college. My skin used to be really flawless. Went to college, became a vegetarian, ate a lot of cheese - big mistake. Here I am trying to be healthy and I'm eating grilled cheese sandwiches and French fries every day, having mad eruptions all over my face.
I just did a five-day raw-food diet, but I'll never do that again. It's really hard! I'd wake up in the morning feeling great and go to bed feeling miserable, because dinner would be cucumbers, kale, and dressing. I mean, at the end of the day, if you can't have a Girl Scout cookie and a piece of cheese, what is life all about?
I enjoyed retirement the right way linguine con vongole, red wine and plenty of truffle cheese.
Americans are ugly unwashed clods that live off of government cheese. If I could, I'd take every living American, grind them up into a fine paste and use that paste to feed the dolphins, because they are neglected by the evil Americans.
It's great hearing stories of my mum growing up in Brooklyn, then moving to Florida, having me and growing up with this eccentric, fun family. Although I don't eat a lot of Italian things, because I'm vegan. I was raised on meat and cheese, so I've had enough for anyone's normal life span.
The cheese and wine party has the form of friendship without the warmth and devotion. It is a device either for getting rid of social obligations hurriedly en mass, or for making overtures towards more serious social relationships, as in the etiquette of whoring.
Opening a family-style restaurant with comfort food like mac 'n' cheese, ribs and burgers has always been my dream.
Photography is like making cheese. It takes a hell of a lot of milk to make a small amount of cheese just like it takes a hell of a lot of photos to get a good one.
Fear of carbs, of gluten, of everything - we've distanced ourselves from the beauty of food, the art of it. It makes me sad when people say, 'Oh, I don't eat gluten. I don't eat cheese. I don't eat this. So I eat cardboard.'
I was sick of the way my lyrics had been extrapolated, their meanings subverted into polemics and that I had been anointed as the Big Bubba of Rebellion, High Priest of Protest, the Duke of Disobedience, Leader of the Freeloaders, Kaiser of Apostasy, Archbishop of Anarchy, the Big Cheese. Horrible titles any way you want to look at it. All code words for Outlaw.
We work on macro issues and macaroni and cheese issues. When women are in the halls of power, our national debate reflects the needs and dreams of American families.
I remember when I couldn't afford to eat like this. It was ramen noodles and the San Francisco Treat [Rice-A-Roni]. Dessert? Get you a honey bun and put a slice of cheese on it. Put it in the microwave for 45 seconds and you had the gift of a lifetime.
Examining this water...I found floating therein divers earthy particles, and some green streaks, spirally wound serpent-wise...and I judge that some of these little creatures were above a thousand times smaller than the smallest ones I have ever yet seen, upon the rind of cheese, in wheaten flour, mould, and the like.
Food history is as important as a baroque church. Governments should recognize cultural heritage and protect traditional foods. A cheese is as worthy of preserving as a sixteenth-century building.
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