Red Pepper Quotes & Sayings

The cardinal points are a direct reference to the astrological colures. The Cardinals surround the Pope as the cardinal points surround the sun. The sun casts its rays on the Houses as it passes, turning them crimson. The color worn by the physical Cardinals is red, to symbolize that they are illuminated by their proximity to the Pope, the representative of God on earth. The word Pope, may also be a derivative of the word in Egyptian for the evil serpent Apep, Apophis or Apopsa (See Poop Deck and Pupa, and Pepsi, Pepsid, Dr. Pepper, Sgt. Pepper, etc,). — Michael Tsarion

Shrimp, 6 large Tuna, canned, packed in water, 5 ounces White fish (halibut, cod, tilapia), 6 ounces PRODUCE (Determine what smoothie flavors you intend to drink and add those fruits to your grocery list for the week) Bananas, 2 small Basil, 1 bunch Bell pepper, 2 red Blueberries, 1 pint Bok choy, 1 bunch Cantaloupe, 1 small Carrots, 1 bag of baby and 1 small bag of regular size Celery, 1 small bunch — Liz Vaccariello

His dark eyes were on the road ahead, thoughtful. "No. I was hoping to go back to Tucson and see if I could get this hot chick I know to go out with me. I hear she's in demand, though. She keeps putting me off each time I try to plan something romantic."
"Yeah, well, maybe if you come up with a good itinerary, you could lure her out."
"I was thinking dinner at Joe's."
I made a face. "If that's the case, maybe you'd better brace yourself for rejection."
"Red Pepper Bistro?"
"Okay. Now you're in the zone."
"Followed by a long massage in the sauna."
"That's pretty good too."
"And then indecent things in the sauna."
"I hope you mean you'll be doing the indecent things - because I more than did my share last night."
Kiyo glanced over at me with a mischievous grin. "Who says I'm talking about you? — Richelle Mead

What are you making?" he asked me.
"Eggplant with a pomegranate walnut sauce." It was nice to be able to answer at least something with certainty. I turned the eggplant over in the pan. The sauce was just a mixture of pomegranate juice, good red wine vinegar, garlic, red pepper flakes, and salt. Nothing else. It was hard for me to resist embellishing recipes that called for so little, but the complexity of the juice transformed what would otherwise be the world's most basic support ingredients into a symphony of flavor. — Beth Harbison

The subtle hues of gold and yellow and the fresh greens and the pepper red seemed to spiral into a kaleidoscope of shapes and forms that made the tips of a person's toes tingle, so that some were inclined to remove their shoes in its presence. — Jeffry R. Halverson

I dined on what they called "robber steak"--bits of bacon, onion, and beef, seasoned with red pepper, and strung on sticks, and roasted over the fire, in simple style of the London cat's meat! — Bram Stoker

Red pepper, when eaten early in the day, decreases food intake later in the day. — Michael F. Roizen

The boat was vacuum-packed with Albanians, four generations to a family: great-grandmother, air-dried like a chilli pepper, deep red skin and a hot temper; grandmother, all sun-dried tomato, tough, chewy, skin split with the heat; getting the kids to rub olive oil into her arms; mother, moist as a purple fig, open everywhere - blouse, skirt, mouth, eyes, a wide-open woman, lips licking the salt spray flying from the open boat. Then there were the kids, aged four and six, a couple of squirs, zesty as lemons. — Jeanette Winterson

The last time I saw her was red. The sky was like soup, boiling and stirring. In some places, it was burned. There were black crumbs, and pepper, streaked across the redness. — Markus Zusak

Without (my wife) Laurie, I would never be here right now, I know that. I would either be in a coffin, or stashed away doing a life sentence some place. Or running and hiding some place, if I was still alive. I'm certain I wouldn't be playing music. She's just been perfect for me. And she's a protector also; she protects me from myself, from temptations, and bad associations. She's constantly shielding me from walking the red hot coals of existing as a game. — Art Pepper

I do a chimichurri sauce with garlic, parsley, olive oil, and red and black pepper. You just mince the garlic and the parsley and mix it all together. Brush a little of that on a steak and it kicks it up, like, 10 notches. — Julie Gonzalo

PINEAPPLE SALSA: 1 cup fresh pineapple, diced (if fresh is unavailable, use canned pineapple and drain juice) 3 tablespoons fresh cilantro, chopped ¼ large red onion, diced fine ½ teaspoon black pepper 1 fresh lime COMBINE SALSA INGREDIENTS in a bowl, and refrigerate at least 1 — Rick Warren

Buffalo Chicken Mac & Cheese This easy meal combines the flavors of buffalo wings and mac and cheese. To cut down on prep/cooking time, use a pre-cooked rotisserie chicken! 1 Cup milk 1 (12 oz) can evaporated milk ¼ Tsp garlic powder ½ Cup buffalo hot sauce (Frank's Red Hot is a good bet) 3 Cups shredded cheese (just cheddar or a mix if you'd like) 1 lb pre-cooked chicken, shredded ½ lb uncooked pasta (such as elbow macaroni) Chopped onion/celery/carrots, crumbled blue cheese (optional) Mix milk, evaporated milk, garlic powder, and hot sauce in slow cooker until combined. Add salt & pepper (to taste). Stir in cheese, chicken, and uncooked pasta. Cook on low for approximately 1 hour, stir, then continue cooking an additional 30-60 minutes, or until pasta is tender. Garnish with chopped vegetables and/or blue cheese (if desired). Enjoy! — Paige Jackson

After she returned and the Gray Man had been encouraged to sit down on the worn couch, Maura said, "I'll warn you that if you try anything, Calla has Mace."
By way of demonstration, Calla handed him his drink and then removed a small black container of pepper spray from her small red purse.
Maura gestured toward the third member of their group. "And Persephone is Russian."
"Estonian," Persephone correctly softly.
"And" - Maura made an extremely convincing fist - "I know how to punch a man's nose into his brain."
"What a coincidence," the Gray Man said genially. "So do I. — Maggie Stiefvater

He hated the blue platter his mother served from, and the salt and pepper shakers, which were glass with red tops, and he hated the silverware designed in flowers, some pieces scratched almost beyond recognition. He even hated the round table and the succession of tablecloths, one pale blue with yellow leaves, one white with red and orange squares. He hated the uncomfortable chairs, particularly his own, where he sat squirming, and he hated his family and the way they talked. — Shirley Jackson

Pepper woke up thinking of butts.
And nothing else.
Ladies' butts.
Skinny butts, big butts, saddlebag butts, flabby and firm butts, the kind that sit so high they seem like part of the woman's back, the kind that ride low and form a UU just above the thighs like in the old television commercials for Hanes Underalls, butts that wiggle and butts that jiggle, sagging butts and robust butts, butts that hardly make an impression under a pair of jeans; sidewinder butts and trumpet butts
the ones so meaty they actually spread out until they appear to be a woman's thighs (ass so fat you can see it from the front), butts as knotty as acorns, butts as smooth as a slice of Gouda, butts with pimples and butts with cellulite, the kind that have pockmarks or red splotches, butts with tattoos and butts with bullet scars. Butts you can cup in your warm hands. Butts and butts and butts.
In other words, Pepper woke up horny. — Victor LaValle

Roses are red, Violets are blue. I'm just a fucked up hit man, And nothing rhymes with that. — Pepper Winters

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

Masala paste 2 teaspoons garam masala or curry powder 2 teaspoons red pepper flakes 2 teaspoons smoked paprika 1 teaspoon cumin seeds, toasted and ground 1 teaspoon coriander seed, toasted and ground 3/4-inch piece fresh ginger, peeled and grated 1 tablespoon peanut oil 2 tablespoons tomato paste Salt and pepper A handful of fresh cilantro Curry 11/2 tablespoons peanut oil 1 red onion, diced 1 clove garlic, minced 2 tablespoons masala paste (from above) One 14-ounce/400g can diced tomatoes 1 cup/250ml vegetable stock 7 ounces/200g red lentils, rinsed 7 ounces/200g baby spinach leaves 2 tablespoons unflavored low-fat yogurt Rye Barley Roti (recipe follows), for serving Pulse the masala paste ingredients in a mini food processor till well combined and fairly smooth. — Mimi Spencer

Breakfast Quiche in a Cup Ingredients: 1 (10 oz.) pkg. frozen chopped spinach 3 large eggs, beaten 3 large egg whites, beaten 1/2 medium red bell pepper, diced 1/4 medium onion, finely diced Pepper to taste Directions: 1. Preheat the oven to 350 dg. F. Lightly coat a 12 cup muffin tin with coconut oil. 2. Cook the spinach according to package directions and squeeze dry of excess liquid. In a medium bowl combine the spinach with the remaining ingredients and stir well. 3. Divide between the muffin cups and bake for 20 minutes, or until a tester comes out clean. — White Hot Kitchen

She starts out with pork-n-beans right out of the can, adds
some kidney beans, a pound of bacon, and a pint of chopped-up ham, peppers, onions, and spicy barbecue sauce, but that's not her secret. It's a double shot of Jack Daniels and a tablespoon of red pepper flakes. That's her secret-and it makes the beans — Carolyn Brown

We left in pretty good time, and came after nightfall to Klausenburgh. Here I stopped for the night at the Hotel Royale. I had for dinner, or rather supper, a chicken done up some way with red pepper, which was very good but thirsty. (Mem. get recipe for Mina.) I asked the waiter, and he said it was called "paprika hendl," and that, as it was a national dish, I should be able to get it anywhere along the Carpathians. — Bram Stoker

Yield 1 main course Prep time approximately 2 minutes Processing time approximately 10 minutes Calorie Burn 172 Calories 105 Net-Calories -67 Ingredients: Olive oil cooking spray Pinch of red pepper flakes, plus more as desired ½ head cauliflower, grated on the small holes of box grater to the size of rice (about 1 cup) Kosher salt — Rocco DiSpirito

FRENCH EGGS Put a lump of butter the size of an egg in a fireproof dish, mixing in when it is melted some breadcrumbs, a chopped leek, the inside of three tomatoes, pepper and salt. Let it cook for three or four minutes in the oven, then stir in the yolks of two eggs, and let it make a custard. Then break on the top of this custard as many eggs as you wish; sprinkle with pepper and salt. Let it remain in the oven till these last are beginning to set. Take out the dish, and pass over the top the salamander, or the shovel, red hot, and serve at once. I have seen this dish with the two extra whites of eggs beaten and placed in a pile on the top, and slightly browned by the shovel. — Various

I'm sort of a carb-oholic. I love pasta, and I know it's really simple, but I love pasta with olive oil and crushed red pepper and maybe some Parmesan. I don't really eat cheese anymore, but that would be my favorite. I love a tri colore salad - it's my favorite. — Judy Greer

"Dr. Munro, sir," said he, "I am a walking museum. You could fit what ISN'T the matter with me on to the back of a
visiting card. If there's any complaint you want to make a special study of, just you come to me, sir, and see what I can do for you. It's not every one that can say that he has had cholera three times, and cured himself by living on red pepper and brandy." — Arthur Conan Doyle

What is all the racket about? Did you put red pepper on the lollypops? — Johnny Gruelle

The same chemicals were used in the cooking as were used on the composition of her own being: only those which caused the most violent reaction, contradiction, and teasing, the refusal to answer questions but the love of putting them, and all the strong spices of human relationship which bore a relation to black pepper, paprika, soybean sauce, ketchup and red peppers. — Anais Nin

Loaves of fig and pepper bread, of course. But there was also lasagna cooked in miniature pumpkins, and pumpkin-seed brittle. Roasted red pepper soup, and spiced caramel potato cakes. Corn muffins and brown sugar popcorn balls and a dozen cupcakes, each with a different frosting, because what was first frost without frosting? Pear beer and clove ginger ale in dark bottles sat in the icy beverage tub. They ate well into the afternoon, and the more they ate, the more food there seemed to be. Pretzel buns and cranberry cheese and walnuts appearing, just when they thought they'd tasted everything. — Sarah Addison Allen

Meditteranean Summer Salad Serves: 5 Ingredients: 2 tablespoons lime juice 1 teaspoon oregano Pepper to taste ½ teaspoon salt 3 tablespoons olive oil ¼ cup crumbled cheese ½ cup chopped red bell peppers ½ cup sliced kalamata olives ½ cup diced cucumbers 1 cup halved cherry tomatoes 2 cups cooked quinoa Method: Mix all ingredients together Serve cold: Cooking Tips: Mix oil and juice before adding to salad Variation: Use lemon juice or vinegar in place of lime juice — Jenny Allan

I found that when I went from Albany to Savannah, that I needed to put that white rice away, and I needed to turn that into Savannah red rice because they were big into that sausage, tomato-y, bell pepper-y rice mixture. — Paula Deen