Cloves Of Garlic Quotes & Sayings

I just wanted you to know I'd be chasing after you right now, naked if need required it. But because I'm respecting your need for time and space, I'll force myself to lie here in bed and pretend I'm asleep. — Nicole Williams

Faith Springer-Brown's Christmas Roast Chicken 1 whole chicken, with skin Vegetables: Potatoes, carrots, parsnips, celery, mushrooms A few cloves of garlic 2 onions Olive oil and butter One lemon Stuffing or herbs: Bay, sage, rosemary, fennel Defrost your chicken and bring it to room temperature before cooking. Turn the oven on to 240 C so it becomes nice and hot for the chicken. Prepare your chicken and the vegetables. Wash and chop the vegetables, and remove the skin from the garlic and smash it to let it release flavours. Mix them up, splash some olive oil over them and sprinkle some salt over the mixture as well. Remove the giblets and anything else from inside the cavity of the chicken. Roll the lemon on the — Mishana Khot

Geography should be the ultimate deciding factor for every political dilemma for proximity to an ailing land is bound to result in one's infection. — Aysha Taryam

1/2 cup sugar, 1 cup salt, and 1 gallon of water. To this brine you can add spices and seasoning such as peppercorns, cloves, garlic, herbs, or any other flavorful aromatics. — Jason Logsdon

Ingredients Serves 6 1.4kg (3lb) cubed chicken 2 large onions finely sliced 2 large onions chopped into thick pieces 8 cloves garlic, finely chopped 150ml (¼ pint) corn oil 150ml (¼ pint) natural yogurt (Greek style is good) 150ml (¼ pint) water 4 fresh tomatoes, halved 2 tbsp fresh coriander 2 green chillies, chopped ½ to 1 tsp rock salt to taste Juice of ½ lemon Spices 6 cloves 1 black/brown cardamom 1 5cm (2") stick cinnamon — Madeline Robinson

The stacks of pav have been sprinkled with chutney -
the top half of the inside of the bun is bathed in green chutney, the bottom with red garlic chutney -
and the assistant reaches out with one hand, in one continuous arc of his arm opening the pav, scooping up two of the vadas, one in each nest of pav, and delivering it to the hungry customer. I walk away from the stall and crush the vada by pressing down on it with the pav; little cracks appear in the crispy surface, and the vada oozes out its potato-and-pea mixture. I eat. The crispy batter, the mouthful of sweet-soft pav tempering the heat of the chutney, the spices of the vada mixture - dark with garam masala and studded with whole cloves of garlic that look like cashews - get masticated into a good mouthful, a good mouth-feel. My stomach is getting filled, and I feel I am eating something nourishing after a long spell of sobbing. Borkar has done his dharma. — Suketu Mehta

... Even the idea of a city never entered his mind. It was as if he had walked under the millimeter of haze just above the inked fibers of a map, that pure zone between land and chart, between distances and legends, between nature and storyteller. The place they had chosen to come to, to be their best selves, to be unconscious of ancestry. Here, apart from the sun compass and the odometer mileage, and the book, he was alone, his own invention. He knew during these times how the mirage worked, the fata morgana, for he was within it. — Michael Ondaatje

First the bugs divide your mind into parcels that are almost independent--I always picture paper growing up between the wrinkles of the brain like the membrane between cloves of garlic. The ants descend on each clove in turn, carry it off to grayspace, and reconnect it. As this happens, you briefly lose certain capacities, sight, mostly--I was blind for a time, and when the sight came back I was agnosic, and then paralyzed. — Raphael Carter

Bodily labor alleviates the pains of the mind and from this arises the happiness of the poor — Francois De La Rochefoucauld

Holy water, a couple cloves of garlic, vials of salt, and iron fillings filled the basket, intended to be door prizes for anything that showed up in an attempt to suck my blood, carry me off to faerieland, or sell me stale cookies. — Jim Butcher

Here is a basic recipe for salad dressing which you can vary according to the flavorings or herbs you decide to use. Salad Dressing 1 cup apple cider vinegar 1/3 cup lemon juice 1 cup olive oil ½ teaspoon salt ¼ teaspoon pepper Mix everything together in a shaker jar. Variations: Add 1 tablespoon of Dijon mustard Add 1 teaspoon or more of red pepper flakes, or a dash of hot sauce Add 4 cloves of garlic, minced Add a handful of chopped herbs, either fresh or dried Add ½ cup of thick yoghurt to make a creamy dressing which can double as a sandwich spread. This salad dressing can also be used as a marinade for meats and poultry. The vinegar will tenderize tough cuts as well as add flavor. Marinate the meat for at least 3 hours or preferably overnight. Afterwards, you can reduce the marinade to make a flavorsome sauce. — Sam Huckins

The surgeries were the hardest scenes for me because it's literally balancing so many balls in the air, at the same time, and each surgery is different. — Andre Holland

How do you kill a vampire?
"Silver bullets?"
"That's werewolves."
"Cloves of garlic?"
"That's French bread. — Parnell Hall

There is a crucifix, a few cloves of garlic, a wooden stake, a hammer, a blob of Silly Putty, and a pocketknife. "You do realize these people aren't vampires, right?" I say when Sam walks back in. "Yeah, but you never know. They're probably crazy, like you said." "And even if we were hunting vampires, what the hell is the Silly Putty for?" He shrugs. "Just want to be prepared. — Pittacus Lore

Marinara Sauce Tomato Sauce Makes about 3 cups 2 large garlic cloves, lightly smashed 1/4 cup olive oil 2 pounds very ripe plum tomatoes, peeled, seeded, and chopped, or one 28-ounce can Italian peeled tomatoes, drained and chopped Salt 8 to 10 fresh basil leaves, torn into pieces In a large skillet, cook the garlic in the olive oil over medium heat, pressing it occasionally with the back of a spoon, until golden, about 4 minutes. Add the tomatoes and salt to taste. Bring to a simmer and cook, stirring often, until the sauce is thick, 15 to 20 minutes, depending on the tomatoes. Stir in the basil leaves. Serve over hot cooked spaghetti or other pasta. — Allen Rucker

I make a wonderful cure-all called Four Thieves, just like my mum did. It's cider vinegar, 36 cloves of garlic and four herbs, representing four looters of plague victims' homes in 1665 who had their sentences reduced from burning at the stake to hanging for explaining the recipe that kept them from catching the plague. — Paul O'Grady

Metacognitive disorders can be interpreted in terms of early, historical views in which the frontal cortex is considered responsible for abstract reasoning, planning, and problem solving (see Goldstein, 1936; Halstead, 1947). Such complex, high-level characterizations of metacognition do not lend themselves easily to contributions of specific cognitive (or brain) components that mediate performance on metacognitive tasks. As such — Anonymous

My father sits at the head of a table before the carcass of an enormous American turkey. What he is ashamed of is the one act of decency I have yet encountered in all the tales of our family's past. A young boy with a dead father and a dead friend bends down before a country dog and feeds it his butter sandwich. And I know that sandwich. Because he has made it for me. Two slices of that dark, unbleached Russian bread, the kind that tastes of badly managed soil and a peasant's indifference to death. On top of it, the creamiest, deadliest of American butter, slathered in thick feta-like hunks. And on top of that cloves of garlic, the garlic that is to give me strength, that is to clear my lungs of asthmatic gunk, and make of me a real garlic-eating strong man. At a table in Leningrad, and a table in deepest Queens, New York, the ridiculous garlic crunches beneath our teeth as we sit across from each other, the garlic obliterating whatever else we have eaten, and making us one. — Gary Shteyngart

Blanching the cloves removes the harsh and bitter bite of raw garlic. — Yotam Ottolenghi