Dishes Quotes

ah yes I know them well who was the first person in the universe before there was anybody that made it all who ah that they dont know neither do I so there you are they might as well try to stop the sun from rising tomorrow the sun shines for you he said the day we were lying among the rhododendrons on Howth head in the grey tweed suit and his straw hat the day I got him to propose to me yes first I gave him the bit of seedcake out of my mouth and it was leapyear like now yes 16 years ago my God after that long kiss I nearlost my breath yes he said I was a flower of the mountain yes so we areflowers all a womans body yes that was one true thing he said in his lifeand the sun shines for you today yes that was why I liked him because Isaw he understood or felt what a woman is and I knew I could always getround him and I gave him all the pleasure I could leading him on till heasked me to say yes and I wouldnt answer first only looked out over thesea and the sky I was thinking of so many things he didnt know of Mulveyand Mr Stanhope and Hester and father and old captain Groves and thesailors playing all birds fly and I say stoop and washing up dishes theycalled it on the pier and the sentry in front of the governors house withthe thing round his white helmet poor devil half roasted and the Spanishgirls laughing in their shawls and their tall combs and the auctions inthe morning the Greeks and the jews and the Arabs and the devil knows whoelse from all the ends of Europe and Duke street and the fowl market allclucking outside Larby Sharons and the poor donkeys slipping half asleepand the vague fellows in the cloaks asleep in the shade on the steps andthe big wheels of the carts of the bulls and the old castle thousands ofyears old yes and those handsome Moors all in white and turbans likekings asking you to sit down in their little bit of a shop and Ronda withthe old windows of the posadas glancing eyes a lattice hid for herlover to kiss the iron and the wineshops half open at night and thecastanets and the night we missed the boat at Algeciras the watchmangoing about serene with his lamp and O that awful deepdown torrent O andthe sea the sea crimson sometimes like fire and the glorious sunsets andthe figtrees in the Alameda gardens yes and all the queer little streetsand the pink and blue and yellow houses and the rosegardens and thejessamine and geraniums and cactuses and Gibraltar as a girl where I wasa Flower of the mountain yes when I put the rose in my hair like theAndalusian girls used or shall I wear a red yes and how he kissed meunder the Moorish wall and I thought well as well him as another and thenI asked him with my eyes to ask again yes and then he asked me would Iyes to say yes my mountain flower and first I put my arms around him yesand drew him down to me so he could feel my breasts all perfume yes andhis heart was going like mad and yes I said yes I will Yes.

James Joyce

The best way to keep your daughter out of hot water is to put some dishes in it.

Bob Phillips

I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed to know what to cook for his teenage daughter. Jose Andres made me a classic Spanish tortilla, shocking me with the sheer volume of viridian olive oil he put into that simple dish of potatoes, onions, and eggs. Graham Elliot Bowles and I made gourmet Jell-O shots together, and ate leftover cheddar risotto with Cheez-Its crumbled on top right out of the pan.Lucky for me, Maria still includes me in special evenings like this, usually giving me the option of joining the guests at table, or helping in the kitchen. I always choose the kitchen, because passing up the opportunity to see these chefs in action is something only an idiot would do. Susan Spicer flew up from New Orleans shortly after the BP oil spill to do an extraordinary menu of all Gulf seafood for a ten-thousand-dollar-a-plate fund-raising dinner Maria hosted to help the families of Gulf fishermen. Local geniuses Gil Langlois and Top Chef winner Stephanie Izard joined forces with Gale Gand for a seven-course dinner none of us will ever forget, due in no small part to Gil's hoisin oxtail with smoked Gouda mac 'n' cheese, Stephanie's roasted cauliflower with pine nuts and light-as-air chickpea fritters, and Gale's honey panna cotta with rhubarb compote and insane little chocolate cookies. Stephanie and I bonded over hair products, since we have the same thick brown curls with a tendency to frizz, and the general dumbness of boys, and ended up giggling over glasses of bourbon till nearly two in the morning. She is even more awesome, funny, sweet, and genuine in person than she was on her rock-star winning season on Bravo. Plus, her food is spectacular all day. I sort of wish she would go into food television and steal me from Patrick. Allen Sternweiler did a game menu with all local proteins he had hunted himself, including a pheasant breast over caramelized brussels sprouts and mushrooms that melted in your mouth (despite the occasional bit of buckshot). Michelle Bernstein came up from Miami and taught me her white gazpacho, which I have since made a gajillion times, as it is probably one of the world's perfect foods.

Stacey Ballis

A chilled pea soup of insane simplicity, garnished with creme fraiche and celery leaves. Roasted beet salad with poached pears and goat cheese. Rack of lamb wrapped in crispy prosciutto, served over a celery root and horseradish puree, with sautéed spicy black kale. A thin-as-paper apple galette with fig glaze. Everything turned out brilliantly, including Patrick, who roused himself as I was pulling the lamb from the oven to rest before carving. He disappeared into the bathroom for ten minutes and came out shiny; green pallor and under-eye bags gone like magic. Pink with health and vitality, polished and ridiculously handsome, he looked as if he could run a marathon, and I was gobsmacked. He came up behind me just as I was finishing his port sauce for the lamb with a sprinkle of honey vinegar and a bit of butter, the only changes I made to any of his recipes, finding the sauce without them a bit one-dimensional and in need of edge smoothing.

Stacey Ballis

It is childish to eat primarily or only to please your tongue.

Mokokoma Mokhonoana

Do you know what she did today?" He leaned confidentially across the table, pointing at the dishes in the sink. "She went to the market and left all the breakfast dishes there and said she'd do them later. I know what she wanted. She expected me to do them. Well, I'll fool her. I'll leave them just where they are.

Ayn Rand

Friends don't leave friends behind to wash dishes for yetis!

Philip Reeve

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