Elizabeth Robins Pennell Quotes
Banish (the onion) from the kitchen and the pleasure flies with it. Its presence lends color and enchantment to the most modest dish; its absence reduces the rarest delicacy to hopeless insipidity, and dinner to despair.
Quotes to Explore
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I was 25 years old when I arrived in D.C. It was just myself and two people who worked and helped me in the kitchen. I was only cooking for three people most of the time.
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There are times when fixing things quickly is the only option: when you have to channel MacGyver, reach for the duct tape, and cobble together whatever solution works right now. If someone is choking on a morsel of food, you don't sit back, stroke your chin and take the Aristotelian long view. You quickly administer the Heimlich maneuvre.
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Most of my recipes start life in the domestic kitchen, and even those that start out in the restaurant kitchen have to go through the domestic kitchen.
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Fixing obesity is going to require a change in our modern relationship with food. I'm hopeful that we begin to see a turnaround in this childhood obesity epidemic.
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I remember, as a kid, going into other people's houses. Everything was different. The smells in the kitchen were different; the clothing was different. That bothered me. There's something very mysterious about other families and the way they function.
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I love watching people enjoying food. It's very relaxing for me to cook.
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Many people in the world today are not starving because there is an inherent inability to produce food, they are starving because they are caught in the middle of political fights and blockades that have been used as weapons.
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The longest absence is less perilous to love than the terrible trials of incessant proximity.
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He’s like an imbecile with a pepper shaker; a little makes his food taste good, therefore a lot will make it wonderful.
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Meals make the society, hold the fabric together in lots of ways that were charming and interesting and intoxicating to me. The perfect meal, or the best meals, occur in a context that frequently has very little to do with the food itself.
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I'm pretty handy in the kitchen. But my wife's the real genius.
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I'm a complete foodie, but I'm a terrible cook. If a guy can get me in the kitchen and we actually have fun cooking, that's amazing.
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I promised her an interesting life and good food, and the rest is history.
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Be mindful of what supermarkets are doing and demand to see their business practices. Stop throwing away food. Compost as much as you can, eat as locally and as seasonally as you can. Share knowledge and information.
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Honestly, I just assume that whatever is going to happen to me is going to happen. There it goes: someone is there, someone isn't there. This girl is here. This food is here. I think the clever people are the ones who do a little as possible.
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I order food like a normal human being. If I'm out to lunch, I'm going to order three courses like everybody else. I'm not going to feel like some kind of freak.
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I have a fireplace in my kitchen that I light every night, no matter what.
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You feel better when you're eating food that retains nutritional value.
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When you have a chef that wants to be in the spotlight, maybe after one or two appearances on a show, they think they're at a certain level that they haven't reached yet in the kitchen. Shows like 'Top Chef', 'Hell's Kitchen' have helped bring attention to the culinary world.
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All I ever wanted to do was to make food accessible to everyone; to show that you can make mistakes - I do all the time - but it doesn't matter.
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Let's share our abundance and make our country stronger. We can encourage programs that collect and distribute excess prepared food to local organizations that are helping the hungry in our own communities. We can also support programs that supply commodities to food banks. It's all part of committing our country's wealth and resources to end childhood hunger.
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I love Thai boat noodles: They are kind of like pho, but with a very hearty broth. I will make the broth and just do no noodles and more bean sprouts. I need to be able to eat what I want to eat, so I just get rid of as many carbs as possible that go into it.
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Banish (the onion) from the kitchen and the pleasure flies with it. Its presence lends color and enchantment to the most modest dish; its absence reduces the rarest delicacy to hopeless insipidity, and dinner to despair.
