Cover Tomato Quotes & Sayings

When women breached the power structure in the 1980s?two economies finally merged. Beauty was no longer just a symbolic form of currency: it literally became money. — Naomi Wolf

Jealousy is a mortal emotion. One that means I feel I have something to lose
something that, if gone, will tear away a part of me. — Jackson Pearce

1. Place all filling ingredients except fish in a blender and puree smooth.
2. Evenly coat the fish filets with achiote mixture; cover and allow to marinate at room temperature for 20 to 30 minutes.
3. (ook fish on a charcoal or gas grill or in the oven broiler for approximately 3 minutes per side, depending on thickness of filets. (We think fish tastes best when cooked medium rare to medium, especially when it is very fresh.)
4. Allow to cool for a few minutes and slice for tacos.
5. Serve in soft corn or flour tortillas.
Serving suggestions: Garnish with a fresh fruit or tomato-habanero salsa — Susan D. Curtis

Dilly Onion Rings This is Ellie Kuehn's recipe. She tried serving it on a sausage pizza out at Bertanelli's and it was really good! One large mild or sweet onion (a red onion is nice - more colorful) 1/3 cup white (granulated) sugar 2 teaspoons salt 1 teaspoon fresh baby dill (it's not as good with dried dill weed) ½ cup white vinegar ¼ cup water 4 large ripe tomatoes as an accompaniment (optional) Cut the onion in thin slices. Separate the slices into rings and put them in a bowl. Combine the sugar, salt, dill, white vinegar, and water. Pour the liquid over the onion rings. Cover the bowl and refrigerate for at least 5 hours, stirring every hour or so. Serving suggestions: Slice large ripe tomatoes and arrange on a platter. Lift the onion rings out of the brine and sprinkle them on top of the tomato slices. Garnish with fresh, chopped — Joanne Fluke

I was an actor in Japan and I'm a regular on about three shows. I'm grateful for all of it. My personal activities like that help Big Bang as a whole as well. — Seungri

Italian Summer Pasta Salad 1 ½ cups pasta (bowtie and corkscrew shapes hold up the best) 2 cups broccoli, chopped 1 cup cauliflower, chopped 1 cup fresh mushrooms, chopped 1 can artichoke hearts, drained ½ cup sweet yellow onion, chopped 1 cup balsamic or Italian salad dressing ¾ cup sliced black olives 1 ripe tomato, chopped 1 avocado, chopped Cook the pasta according to package directions, drain, and rinse with cold water. In large bowl, combine all ingredients, adding in cold pasta at the end. Toss to coat. Cover and keep cold. — Amber Disilva

Action is thought tempered by illusion. — Elbert Hubbard

She glanced up with a cheerful grin. "We'll be like a Rounders team."
Annabelle regarded her skeptically. "You're referring to the game in which gentlemen take turns whacking a leather ball with a flat-sided bat?"
"Not only gentlemen," Lillian replied. "In New York, ladies may play also, as long as they don't forget themselves in the excitement."
Daisy smiled slyly. "Such as the time Lillian became so incensed by a bad call that she pulled a sanctuary post out of the ground."
"It was already loose," Lillian protested. "A loose post could have presented a danger to one of the runners."
"Particularly while you were hurling it at them," Daisy said, meeting her older sister's frown with a sweet smirk. — Lisa Kleypas

In the stories we tell ourselves, we tell ourselves. — Michael Martone

This is one more piece of advice I have for you: don't get impatient. Even if things are so tangled up you can't do anything, don't get desperate or blow a fuse and start yanking on one particular thread before it's ready to come undone. You have to realize it's going to be a
long process and that you'll work on things slowly, one at a time. — Haruki Murakami

I love the finality of film. When you make a movie, you know the beginning, middle, and end. — Elizabeth Banks

But we don't do things like that!" said Vimes. "You can't go around arresting the Thieves' Guild. I mean, we'd be at it all day! — Terry Pratchett

By the 1920s if you wanted to work behind a lunch counter you needed to know that 'Noah's boy' was a slice of ham (since Ham was one of Noah's sons) and that 'burn one' or 'grease spot' designated a hamburger. 'He'll take a chance' or 'clean the kitchen' meant an order of hash, 'Adam and Eve on a raft' was two poached eggs on toast, 'cats' eyes' was tapioca pudding, 'bird seed' was cereal, 'whistleberries' were baked beans, and 'dough well done with cow to cover' was the somewhat labored way of calling for an order of toast and butter. Food that had been waiting too long was said to be 'growing a beard'. Many of these shorthand terms have since entered the mainstream, notably BLT for a bacon, lettuce, and tomato sandwich, 'over easy' and 'sunny side up' in respect of eggs, and 'hold' as in 'hold the mayo'. — Bill Bryson

Everything comes from experience; yet not from actual experience, reiterated by each individual with each generation, but instead from experience accumulated by the entire ancestry of the species in the course of its evolution. — Jacques Monod

Risotto with Seafood 2 bay leaves 1 carrot, chopped 2 small onions: 1 chopped, 1 minced 3 (1-pound) lobsters 1/3 cup olive oil 3 tablespoons tomato paste 2 cups Arborio rice 1½ cups white wine (dry) 2 tablespoons butter 2 pounds medium shrimp, peeled 1 pound scallops Fill pot with water sufficient to cover 3 lobsters. Add bay leaves, carrot, chopped onion. Bring to a boil, add lobsters, and cook 10 minutes. Reserve water the lobsters were cooked in. Cool lobsters and remove meat. Cook minced onion in olive oil until translucent; add tomato paste until blended. Then add rice. Slowly add white wine and an equal amount of lobster water. Continue stirring and adding liquid as rice cooks, 20 minutes or so. Melt butter in a separate pan. Add shrimp; cook until pink. Remove shrimp and add scallops; sear until golden. Add shrimp and lobster to the risotto pan. Fold in. Season to taste. — Christina Baker Kline

When faith replaces fear, the gates open for you to receive enough money, optimal health, and genuine relationships. — Charles F. Glassman