Quotessence
Home / Topics / Stuffing Quotes

Stuffing Quotes

Browse 17 quotes about Stuffing.

Stuffing Quotes

“10 Ways to Approach a Joyful Life 1. Life is short so don’t pretend like you’ll have time later.⁣ 2. Design your work so have freedom of geography, income and time.⁣ 3. Don’t care about stuff. ⁣ 4. Own your life.⁣ 5. Own your time.⁣ 6. Own your contribution to humanity on a deep level.⁣ 7. Be cool (kind) to other people.⁣ 8. Don’t take yourself too seriously.⁣ 9. Sacrifice.⁣ 10. Choose happiness.⁣ ⁣ Bonus: Bad stuff will happen. Move forward and don’t blame God for the bad stuff.”

GodHappinessStuffSacrificeDesignLife Is ShortStuffingMore Forward
Author:Richie Norton
Create image

“Stuffed whole suckling pig is a feast-day specialty everywhere in Italy, although each region cooks it slightly differently. In Rome the piglet would be stuffed with its own fried organs; in Sardinia, with a mixture of lemons and minced meat. Here, evidently, the stuffing was made with bread crumbs and herbs. He could make out each individual component of the mixture: finocchio selvatico---wild fennel---garlic, rosemary, and olives, mingling with the smell of burning pork fat from the fire, which spit green flame briefly wherever the juices from the little pig, running down its trotters, dropped into it.”

RegionsHerbsSeasoningsItalian CookingEarthyStuffingSuckling Pig
Book:The Food of Love
Create image

“I pull out the blue spool of thread and the sharp needle I always keep in the left pocket of my dress--because old seams have a way of popping, thread unspooling, and you never know when you'll need it--and begin stitching my arm back into place. It takes longer than usual; some of the linen has begun to fray along the seam, and I need to gather a few spare dead leaves from the graveyard to fill my shoulder socket all the way. It's a ghastly thing to lose an arm--or any part of yourself, really--to feel disconnected from your body. Not quite whole. And I've always wished Dr. Finkelstein had stuffed my insides with something other than dried, shriveled leaves, tossed aside by the trees. Cotton perhaps, or rose petals. Something silken and ladylike.”

DisconnectedSallyStuffingNeedle And ThreadRagdollPreferableStitched Up
Book:Long Live the Pumpkin Queen
Create image

“So what's on the menu?" "We soak prunes in whisky and tea, dip them in honey, and stuff them with walnuts. These are mixed with sausage for the stuffing. I usually soak the prunes for several days, but we'll make do." "My God. That sounds fabulous." Elliott nodded, but said nothing. He was staring at her intently. "And..." "And..." What was he waiting for? He started to fiddle with the pencil. Finally she realized he was waiting for her input! He had no idea how to banter back-and-forth or to brainstorm creatively. She broke the awkward silence. "Elliott, are you waiting for my suggestions for dinner?" "Aye. I'm waiting." "I think... we should go with the honey." "I use heather honey in North Berwick. But I'm sure the honey here will be fine." "My favorite is from the Akins Apiary. They have delicious apple honey. It's rare, but I'll see if they have some in the pantry." "Excellent. What... what else do you like about the honey?" Sophia tried not to laugh out loud at Elliott's stilted and awkward attempt at conversation. The give-and-take was clearly not a natural process for him. "Let's use the honey in all our dishes. How about roasted vegetables in a balsamic-honey dressing? With thyme? I think rutabaga and turnips would be a nice side for the turkey." He scratched something on his tablet. "Keep going." "And how about a bitter green salad? Maybe arugula and dandelion greens with a honey vinaigrette That will cut the richness of the bird." Elliott nodded. "I like both of those ideas. This meal will showcase the best of both of us... a traditional Scottish roast bird and various preparations for the vegetables and greens.”

HoneySaladBrainstormingStuffingSide Dish
Book:A Taste of Heaven
Create image

“The tables were laid with white cloths and decorated with holly and ivy. There were crackers beside each plate. Two turkeys and four geese were carried in, their skins nicely browned and glistening. Mr Francis and Arthur carved for us while tureens of roast potatoes, chestnut stuffing, sage and onion stuffing, bread sauce, Brussels sprouts, cauliflower with a white sauce, cabbage and gravy were passed around. Claret was poured. We pulled our crackers, put on paper hats, read the silly mottos and riddles and demonstrated our toys and puzzles. Then we said grace and ate until we couldn't stuff in another bite. There was a blast on a bugle, and the Christmas puddings were carried in, flaming with brandy and with a sprig of holly stuck in them. I had helped to make these on Stir-up Sunday back in November, and most of them had been sent with the cooks to Osborne House. But there were plenty for us, served with the custard and brandy butter I had prepared.”

Food PreparationChristmas PartySaucesChristmas DinnerStuffingPuddings
Book:Above the Bay of Angels
Create image

“It's different from both chicken and duck. It's flavorful and tender. Lots of umami.' 'The skin is crispy like Peking duck, but the flesh is so moist and creamy.' 'I've never eaten anything like this before! The stuffing in the middle is out of this world. Did you make it all from scratch? I'd love the recipe. Will you give it to me later?' Rika was the last to pick up her fork and tuck in to the meat. The first thing she experienced was simple relief that the pink flesh was sufficiently cooked. It had a unique fragrance to it, which made her think of walking along a path with fallen leaves crunching underfoot, and its clear juice filled her mouth. The stuffing of mochi rice, mince and pine nuts, now swollen with all the turkey juice and butter it had soaked up, had a sticky texture and a concentrated richness of flavor totally different to before it had been stuffed, which made Rika feel that she wanted to carry on eating it forever.”

SavoryTurkeyUmamiStuffingFlavorful
Book:Butter
Create image

“The Farbers like a corn bread stuffing with sausage; my family is an herb-and-onion, regular-bread stuffing group. They like their sweet potatoes mashed, with marshmallows on top; we go for sliced, with a praline pecan topping. They do green beans and we do Brussels sprouts. But both families like a classic roasted turkey with pan gravy, homemade cranberry sauce, soft yeast rolls, mashed potatoes, and apple pie for dessert.”

Thanksgiving DinnerStuffingSweet Potatos
Book:How to Change a Life
Create image

“She opened the oven with a potholder and poked a meat fork into both buttercup squash halves cooking under tinfoil, one stuffed with sausage and sage and the other with butter, apples, black walnuts, and cinnamon. She pressed the side of the fork against the chicken Titus had brought them last night. Herself had inspired to guide Dorothy through stuffing it, and a little extra stuffing was in a pan on the shelf below. As she closed the door, the sausage, cinnamon, and chicken smells wafted into the warm room.”

IngredientsStuffing
Book:The Waters
Create image

“Agnes added the yolks of half a dozen eggs to her stuffing, cracking each one over a small bowl so the white ran into it, then dropping each golden orb into the crumbled mixture, where it gleamed like a small sun. Taking up a long metal spoon, she began to stir the ingredients together, cutting again and again through the mix until it had transformed to a rich yellow-tinged forcemeat.”

CookingIngredientsMixingStuffingAgnes Meadowes
Book:The Thief Taker
Create image

“First, I placed the clean snapper on a bed of aluminum foil sprinkled with sea salt and olive oil. I then stuffed the tomatoes, garlic, onions, and coriander into the belly of the fish before sewing it shut. The first time I'd tasted this, the snapper was skewered and turned over open flames. To accompany it, I'd drunk the sweet juice from young coconuts cut with machetes, taken off the very trees above us. Now that I was back to apartment living, I had to modify the recipe and grill the fish in a closed packet. The texture of the skin wouldn't be as crisp, but the flesh would be even more tender. If I had thought Celia preferred the crisp texture, I would have fried it with the stuffing mixture served on the side. The fish was ready to be baked. I prepared sinanag, Filipino garlic fried rice, to accompany the fish: jasmine rice, smashed garlic cloves, sea salt, and a sprinkle of vegetable oil.”

CookingRiceFishFilipinoFood PreparationStuffingMixture
Book:Natalie Tan's Book of Luck & Fortune
Create image

“This stuffing! He didn't use the standard Chou Farci filling of roast pork and onions. It's a stuffed chicken breast! He used breast meat from locally raised chickens... ... and filled it with morel mushrooms, asparagus, and foie gras that were sautéed together in beef grease... ... along with a mixture of diced chicken breast, egg, butter and cream that was pureed into a mousse. He then steamed the entire ensemble to perfection! The smooth, creamy mousse slides onto the tongue and melts... ... filling the mouth with the rich, savory flavor of chicken." "But most impressive of all is the cabbage leaf that wraps all of it together. Savoy cabbage... smelling strongly of grass when raw, it has a very delicate sweetness when cooked. Through blanching and steaming, he cooked it to perfection, accentuating all the strengths of the filling. The resulting delicate sweetness refines the overall taste of the dish by an order of magnitude... almost as if by magic!”

VegetablesCabbageChickenFrench CookingStuffingMousse
Book:食戟のソーマ 4 [Shokugeki no Souma 4]
Create image