Starters Quotes
Quotes tagged as "starters"
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“Too often we only identify the crucial points in our lives in retrospect. At the time we are too absorbed in the fetid detail of the moment to spot where it is leading us. But not this time. I was experiencing one of my dad’s deafening moments. If my life could be understood as a meal of many courses (and let’s be honest, much of it actually was), then I had finished the starters and I was limbering up for the main event. So far, of course, I had made a stinking mess of it. I had spilled the wine. I had dropped my cutlery on the floor and sprayed the fine white linen with sauce. I had even spat out some of my food because I didn’t like the taste of it.
“But it doesn’t matter because, look, here come the waiters. They are scraping away the debris with their little horn and steel blades, pulled with studied grace from the hidden pockets of their white aprons. They are laying new tablecloths, arranging new cutlery, placing before me great domed wine glasses, newly polished to a sparkle. There are more dishes to come, more flavors to try, and this time I will not spill or spit or drop or splash. I will not push the plate away from me, the food only half eaten. I am ready for everything they are preparing to serve me. Be in no doubt; it will all be fine.” (pp.115-6)”
― Eating Crow: A Novel of Apology
“But it doesn’t matter because, look, here come the waiters. They are scraping away the debris with their little horn and steel blades, pulled with studied grace from the hidden pockets of their white aprons. They are laying new tablecloths, arranging new cutlery, placing before me great domed wine glasses, newly polished to a sparkle. There are more dishes to come, more flavors to try, and this time I will not spill or spit or drop or splash. I will not push the plate away from me, the food only half eaten. I am ready for everything they are preparing to serve me. Be in no doubt; it will all be fine.” (pp.115-6)”
― Eating Crow: A Novel of Apology
“Yeast is to flour as action is to ambition. Rising to success requires adding and alternating starters.”
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“Sourdough isn't only for bread. Any grain-based baked good- from crackers to waffles, from muffins to pasta, can be made with a wild yeast starter. Why would the home baker want to incorporate sourdough into their regular baking? First, it's an excellent way to use the starter you remove during feedings. Instead of throwing the excess in the trash, add it to your pancake batter or chocolate chip cookies. Second, a sourdough starter is an ecosystem of wild yeasts and beneficial bacteria that work together to add B-vitamins to grains, to break down gluten for better digestion, and to neutralize phytic acid and enzyme inhibitors. In other words, it's good for you. And finally, because sourdough eventually becomes a way of life. Experimenting with different ways of using it is one of the most satisfying aspects of using wild yeast in your kitchen.”
― Stones For Bread
― Stones For Bread
“This was the wedding menu.
Starters
Rounds of Grana Padano
Breads
Seafood platters
Prosciutto with melon
Prawn cocktails
(The prawn cocktails were at Mrs. Gardner's insistence. She said she'd never heard of prosciutto and was dubious about meat served with fruit.)
Entrées
Chicken with white sauce and vegetables, or
Beefsteak with mushrooms and béarnaise sauce
(Alex's requests. We copied them from the menu of his favorite restaurant.)
Dessert
Platters of cannoli, cassata, biancumanciari, setteveli, and almond cookies
The desserts were my wish list. Traditional and Sicilian, just the way I wanted them. Mrs. Gardner said she wasn't "a sweet tooth" (in a way that made it sound like a kind of tribe), and Alex couldn't care less about dessert. I thought of these desserts when I went to aerobics classes, trying to lose weight before the wedding- imagined the smooth filling of the cannoli, the cool velvet of the cassata, and the toothy crunch of the almond cookies.”
― Season of Salt and Honey
Starters
Rounds of Grana Padano
Breads
Seafood platters
Prosciutto with melon
Prawn cocktails
(The prawn cocktails were at Mrs. Gardner's insistence. She said she'd never heard of prosciutto and was dubious about meat served with fruit.)
Entrées
Chicken with white sauce and vegetables, or
Beefsteak with mushrooms and béarnaise sauce
(Alex's requests. We copied them from the menu of his favorite restaurant.)
Dessert
Platters of cannoli, cassata, biancumanciari, setteveli, and almond cookies
The desserts were my wish list. Traditional and Sicilian, just the way I wanted them. Mrs. Gardner said she wasn't "a sweet tooth" (in a way that made it sound like a kind of tribe), and Alex couldn't care less about dessert. I thought of these desserts when I went to aerobics classes, trying to lose weight before the wedding- imagined the smooth filling of the cannoli, the cool velvet of the cassata, and the toothy crunch of the almond cookies.”
― Season of Salt and Honey
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