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Carrots Quotes

Browse 186 quotes about Carrots.

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Carrots Quotes

“To be alive and try to be a decent person, and not turn into anything big or grand, that's the hardest thing of all. You think being president is hard? Ha. Don't you see that every president becomes a millionaire after he leaves office? If you can be nobody, and stand on your own two feet for as long as I have, that's enough. Look at my girl, all that talent and for what, just to drown in Bud Light?" [...] "People don't know what's enough, Labas. That's their problem. They think they suffer, but they're really just bored. They don't eat enough carrots.”

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Book:The Emperor of Gladness
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“Throw the offerings!" Agnes and her husband had returned--- I could just make them out, clambering unsteadily down the hillside with their lanterns raised. In an act of ill-advised and entirely undeserved kindness, they had gathered up a handful of villagers to ride to the rescue of the idiot scholars who had tangled with the most fearsome of the local Folk, despite their warnings. A strangled sound escaped me, something between a sob and laugh. "Get back!" Eichorn shouted at the villagers. Rose was clambering to his feet, wheezing, for the fauns had released him to snatch at the "offerings" tossed their way by the villagers. I would have expected bloody hunks of meat, but instead, ludicrously, they seemed to be throwing vegetables--- carrots and onions, predominantly. How did it happen? The scene is a blur of noise and movement, to my memory. I believe I was laughing at the time--- yes, laughing. The image of those nightmarish beasts appeased by a hail of carrots was too much for my frayed composure, and for a moment it seemed this would become another story I told at conferences or to rouse a laugh from my students. For the Folk are terrible indeed, monsters or tyrants or both, but are they not also ridiculous? Whether they be violent beasts distracted by vegetables, or creatures powerful enough to spin straw into gold, which they will happily exchange for a simple necklace, or a great king overthrown by his own cloak, there is a thread of the absurd weaving through all faerie stories, to which the Folk themselves are utterly oblivious.”

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Book:Emily Wilde’s Map of the Otherlands
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“For four hours, Andrew and I were presented with course after course of delightful creations, imaginative pairings, and, always, dramatic presentations. Little fillets of sturgeon arrived under a glass dome, after which it was lifted, applewood smoke billowed out across the table. Pretzel bread, cheese, and ale, meant to evoke a picnic in Central Park, was delivered in a picnic basket. But my favorite dish was the carrot tartare. The idea came, along with many of the menu's other courses, while researching reflecting upon New York's classic restaurants. From 21 Club to Four Seasons, once upon a time, every establishment offered a signature steak tartare. "What's our tartare?" Will and Daniel wondered. They kept playing with formulas and recipes and coming close to something special, but it never quite had the wow factor they were looking for. One day after Daniel returned from Paffenroth Gardens, a farm in the Hudson Valley with the rich muck soil that yields incredibly flavorful root vegetables, they had a moment. In his perfect Swiss accent, he said, "What if we used carrots?" Will remembers. And so carrot tartare, a sublime ode to the humble vegetable, was added to the Eleven Madison Park tasting course. "I love that moment when you clamp a meat grinder onto the table and people expect it to be meat, and it's not," Will gushes of the theatrical table side presentation. After the vibrant carrots are ground by the server, they're turned over to you along with a palette of ingredients with which to mix and play: pickled mustard seeds, quail egg yolk, pea mustard, smoked bluefish, spicy vinaigrette. It was one of the most enlightening yet simple dishes I've ever had. I didn't know exactly which combination of ingredients I mixed, adding a little of this and a little of that, but every bite I created was fresh, bright, and ringing with flavor. Carrots- who knew?”

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Book:Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself
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“There is a huge pot of Sunday gravy on the stove, a rich tomato sauce full of pork neck and sausage and oxtails, fragrant with onion and garlic, and hiding a pound of whole peeled carrots. The carrots are Teresa's family recipe secret for a bit of sweetness without grinding up the vegetable, which changes the texture of the sauce. They'll be fished out at the end, soft and imbued with the meaty savoriness of the sauce, and will serve as a special "cook's treat," drizzled with olive oil and sprinkled with coarse salt and ground pepper.”

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Book:How to Change a Life
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“We must not only be concerned with what is happening to the soil; we must wonder to what extent insecticides are absorbed from contaminated soils and introduced into plant tissues. Much depends on the type of soil, the crop, and the nature and concentration of the insecticide. Soil high in organic matter releases smaller quantities of poisons than others. Carrots absorb more insecticide than any other crop studied; if the chemical used happens to be lindane, carrots actually accumulate higher concentrations than are present in the soil. In the future it may become necessary to analyze soils for insecticides before planting certain food crops. Otherwise even unsprayed crops may take up enough insecticide merely from the soil to render them unfit for market.”

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Author:Rachel Carson
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“Whenever somebody challenges me with the notion that killing carrots is no different to killing cows, I make a point of pointing out how different they would feel if they spent the day weeding in the garden, or the day slaughtering chickens. Just to make it clear how ridiculous they are being, because there can be no doubt, their argument is ridiculous, there isn’t a person out there who given both scenarios would look at them and say “yes they are the same”. I like to state this clearly, because I understand that even if the person challenging me refuses to acknowledge the difference, others who come along later and read the conversation will see both sides to the argument and maybe it will help these new people to not start presenting the same kind of ridiculous logic in opposition towards compassionate living.”

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Author:Mango Wodzak
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“Kinoshita brought over several trays, placing one in front of each of them. Each had soup, a main dish, and--- orange-colored rice? "What is this?" "It's carrot rice! With unlimited second helpings!" Sure enough, the rice was packed full of so many carrots, that's all you could see. Otoha started with the soup, which was a potage with roughly mashed potatoes. Not very showy, yet the wonderful flavor spread throughout her. She let out a deep sigh. Not the type of sigh she'd let out in front of Mr. Tamura, but one of deep satisfaction nonetheless. She next turned to the carrot rice. "Wow... this is delicious," she said as she took a big bite. The sweetness of carrots, the aroma of soy sauce--- what a gentle, delicious flavor the rice had.”

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Book:Dinner at the Night Library
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“But the kitchen will not come into its own again until it ceases to be a status symbol and becomes again a workshop. It may be pastel. It may be ginghamed as to curtains and shining with copper like a picture in a woman's magazine. But you and I will know it chiefly by its fragrances and its clutter. At the back of the stove will sit a soup kettle, gently bubbling, one into which every day are popped leftover bones and vegetables to make stock for sauces or soup for the family. Carrots and leeks will sprawl on counters, greens in a basket. There will be something sweet-smelling twirling in a bowl and something savory baking in the oven. Cabinet doors will gape ajar and colored surfaces are likely to be littered with salt and pepper and flour and herbs and cheesecloth and pot holders and long-handled forks. It won't be neat. It won't even look efficient. but when you enter it you will feel the pulse of life throbbing from every corner. The heart of the home will have begun once again to beat.”

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Author:Phyllis McGinley
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“How was your journey?" he asked. "You don't have to make small talk with me," she said. "I don't like it, and I'm not very good at it." They paused at the shade of portico, beside a sweet-scented bower of roses. Casually Lord St. Vincent leaned a shoulder against a cream-painted column. A lazy smile curved his lips as he looked down at her. "Didn't Lady Berwick teach you?" "She tried. But I hate trying to make conversation about weather. Who cares what the temperature is? I want to talk about things like... like..." "Yes?" he prompted as she hesitated. "Darwin. Women's suffrage. Workhouses, war, why we're alive, if you believe in séances or spirits, if music has ever made you cry, or what vegetable you hate most..." Pandora shrugged and glanced up at him, expecting the familiar frozen expression of a man who was about to run for his life. Instead she found herself caught by his arrested stare, while the silence seemed to wrap around them. After a moment, Lord St. Vincent said softly, "Carrots." Bemused, Pandora tried to gather her wits. "That's the vegetable you hate most? Do you mean cooked ones?" "Any kind of carrots." "Out of all vegetables?" At his nod, she persisted, "What about carrot cake?" "No." But it's cake." A smile flickered across his lips. "Still carrots." Pandora wanted to argue the superiority of carrots over some truly atrocious vegetable, such as Brussels sprouts, but heir conversation was interrupted by a silky masculine voice. "Ah, there you are. I've been sent out to fetch you." Pandora shrank back as she saw a tall msn approach in a graceful stride. She knew instantly that he must be Lord Sy. Vincent's father- the resemblance was striking. His complexion was tanned and lightly time-weathered, with laugh-lines at the outer corners of his blue eyes. He had a full head of tawny-golden hair, handsomely silvered at the sides and temples. Having heard of his reputation as a former libertine, Pandora had expected an aging roué with coarse features and a leer... not this rather gorgeous specimen who wore his formidable presence like an elegant suit of clothes. "My son, what can you be thinking, keeping this enchanting creature out in the heat of midday?”

VegetablesDislikeTopicsResemblanceCarrotsSebastian St VincentPandora RavenelGabriel St VincentPandora And Gabriel
Book:Devil in Spring
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“It's so tasty it's hard to believe that rice tastes like this with just carrots and fried tofu." "It's healthy too," Tokuda added. "Good for when you're tired," said Tokai. The main dishes were lotus root cooked in soy and chili pepper, and the head and bony parts of yellowtail cooked in soy sauce and sweet sake. Both were mildly seasoned and went well with the rice.”

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Book:Dinner at the Night Library
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“Opening a play is just tough. The idea that actors are weirdly protected from it is a myth. If you imagine yourself having to spend two and a bit hours cooking bolognaise, remembering a whole major work by David Hare and speaking it at the correct moment between chopping carrots and stirring the onions in front of an audience - the normal human response is 'Please, can I go to the airport?'”

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Author:Bill Nighy
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“A fellow will hack half a year at a block of marble to make something in stone that hardly resembles a man. The value of statuary is owing to its difficulty. You would not value the finest head cut upon a carrot.”

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Book:The life of Samuel Johnson, LL. D., comprehending an account of his studies, and numerous works, in chronological order: a series of his epistolary correspondence and conversations with many eminent persons; and various original pieces of his composition, never before published; the whole exhibiting a view of literature and literary men in Great Britain, for near half a century during which he flourished
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“Many mornings I check out the news as soon as I wake up, because if it turns out that the world is coming to an end that day, I am going to eat the frosting off an entire carrot cake; just for a start. Then I will move onto vats of clam dip, pots of crime brûlée, nachos, M & M's etc. Then I will max out both my credit cards.”

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Author:Anne Lamott
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“What healthy religion is saying is that the real life is both now and later. You have to taste the Real first of all now. The constant pattern, however, is that most Christians either move both backwards (religion as nostalgia) or into the distant future (religion as carrot on the stick) and consistently avoid where everything really happens and matters—the present moment.”

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Author:Richard Rohr
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“Of course it's also a lot easier to slap a health claim on a box of sugary cereal than on a potato or carrot, with the perverse result that the most healthful foods in the supermarket sit there quietly in the produce section, silent as stroke victims, while a few aisles over, the Cocoa Puffs and Lucky Charms are screaming about their newfound whole-grain goodness.”

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Author:Michael Pollan
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“It takes 16 lbs of grain to make 1 lb of beef. It takes 1 lb of grain to make 1 lb of bread. So, how many more plants are you eating if you eat a pound of beef? Secondly, I've harvested cabbages and pulled up carrots out of the ground and I've been in slaughter-houses and seen the animals have their brains bashed out with sledgehammers and their throats cut - the experiences are not comparable.”

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Author:John Robbins
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“Since when do we let the government decide what is or isn't good for us? What the hell does Congress know about nutrition, anyway?... If the government can use force whenever something is "in our best interest" then government should force everyone to wake up at 6am every morning for calisthenics in the front yard. Fast food establishments should be torn down and replaced with bars that serve carrot juice and alfalfa sprouts, since - "it's in your best interest." This paternalistic attitude that "the government knows best" and that you are merely a helpless child is insulting and reprehensible.”

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Author:Michael Badnarik
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“Reading any collection of a man's quotations is like eating the ingredients that go into a stew instead of cooking them together in the pot. You eat all the carrots, then all the potatoes, then the meat. You won't go away hungry, but it's not quite satisfying. Only a biography, or autobiography, gives you the hot meal.”

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Author:Christopher Buckley
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“The swift December dusk had come tumbling clownishly after its dull day and, as he stared through the dull square of the window of the schoolroom, he felt his belly crave for its food. He hoped there would be stew for dinner, turnips and carrots and bruised potatoes and fat mutton pieces to be ladled out in thick peppered flourfattened sauce. Stuff it into you, his belly counselled him.”

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Book:The Complete Works of James Joyce: Novels, Short Stories, Plays, Poetry, Essays & Letters: Ulysses, A Portrait of the Artist as a Young Man, Finnegan’s Wake, Dubliners, The Cat and the Devil, Exiles, Chamber Music, Pomes Penyeach, Stephen Hero, Giacomo Joyce, Critical Writings & more
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