The straight line is ungodly.
Tomorrow is red with the blood of murdered resolutions.
The goals made such a difference to the way this game went.
Every important machine's got to have a big red button.
I've trained all my life not to be distracted by distractions.
One of the big secrets of finding time is not to watch television.
„...And he doesn't like you to call him Mr. McStabby, you know." "Have you ever seen him cutting up that meat? He is like an artist with slicing. And that knife is as long as my arm. Mr. McStabby it is.
I mean really, how could an artistic individual stay grounded in the nitty-gritty of how many minutes per pound meat has to stay in the oven when trying to fathom the creative philosophy behind the greatest artistic minds of the world?
It was one thing not to want a husband, I realized; it was quite another not to need one for the roof over your head, for your meat and bread, for the shoes on your feet and the coat on your back.
The first of ‘Goose’s Two Laws of Survival.’ It runs thus, ‘The weak are meat the strong do eat.’ ” ... Henry grinned in the dark & cleared his throat. “The second law of survival states that there is no second law. Eat or be eaten. Th...
The butcher died, and he requested to be cremated. But I don’t want to burn him, because I like my meat medium rare.
Pulling back, like a savage carnivore at its prey, it tore a large chunk of meat rendering his left arm useless...regardless he did not require it for long.
I was trying to have an insight, and all I could think of was that I'd backed myself into a corner, and the corner was me.
There is nothing harder to estimate than a writer's time, nothing harder to keep track of. There are moments—moments of sustained creation—when his time is fairly valuable; and there are hours and hours when a writer's time isn't worth the paper ...
The first day of spring was once the time for taking the young virgins into the fields, there in dalliance to set an example in fertility for nature to follow. Now we just set the clocks an hour ahead and change the oil in the crankcase.
I always buy the smaller turkeys. On the pre-baste put pats of butter on the meat under the skin, put the skin back on, put a bunch of seasoning on the top, call it a day, put it in the oven. With a 10 - 12 pound turkey you are done in a couple of ho...
A simple rule of thumb is to shop the periphery of the grocery store - that's where you'll find meat, fish, dairy, and vegetables. Choose high-quality protein such as healthy, grass-fed beef and lamb and organic chicken and pork, and eat them in mode...
If you're dining with someone who wants the same cut, it's always better to get a 16-ounce steak and split it than to order two eight-ounce steaks. The longer something cooks, the more flavor it develops, so you'll get a better taste with a bigger pi...
My father was an expert hunter, so we ate a lot of wild game when I was growing up in Montana. That helped broaden my palate generally, but I know it informed my distaste for factory farms and unspectacular commercial meat.
My message is, as it alway has been, moderation: meat as a main course on three days a week, eggs on one, fish on one other and some form of vegetarian meal on the rest constitute a perfectly acceptable, interesting and varied diet.
My mother always cooked, every day, proper food. We didn't have fast food. It was probably pretty much meat and two veg, but as time went on and new things came into the culture, she embraced all of that. I grew up with mealtimes and sitting around t...
