Best 432 quotes in «kitchen quotes» category

La cucina bears the scents of its past, and every event in its history is recorded with an olfactory memorandum. Here vanilla, coffee, nutmeg, and confidences; there the milky-sweet smell of babies, old leather, sheep's cheese, and violets. In the corner by the larder hangs the stale tobacco smell of old age and death, while the salty scent of lust and satiation clings to the air by the cellar steps along with the aroma of soap, garlic, beeswax, lavender, jealousy, and disappointment.

I made the coffee myself in Armande's curious small kitchen with its cast-iron range and low ceiling. Everything is clean there, but the one tiny window looks onto the river, giving the light a greenish underwater look. Hanging from the dark, unpainted beams are bunches of dry herbs in their muslin sachets. On the whitewashed walls, copper pans hang from hooks. The door- like all the doors in the house- has a hole cut into the base to allow free passage to her cats.

In many cases, it was the woman’s stomach—not her heart—that fell for her man.

In questo mondo non c'è posto per le cose tristi. Nessun posto.

Instead of being regarded as intelligent or knowledgeable, many a woman would rather be regarded as beautiful or good in the kitchen; many a man, as handsome or good in bed.

I'll be right here. Until they drag me off the line. I'm not going anywhere. I hope. It's been an adventure. We took some casualties over the years. Things got broken. Things got lost. But I wouldn't miss it for the world.

I’ll never be able to be here again. As the minutes slide by, I move on. The flow of time is something I cannot stop. I haven’t a choice. I go. One caravan has stopped, another starts up. There are people I have yet to meet, others I’ll never see again. People who are gone before you know it, people who are just passing through. Even as we exchange hellos, they seem to grow transparent. I must keep living with the flowing river before my eyes.

In some cases, it is the woman’s stomach—not her heart—that has left her man for another.

Isabel felt soft and yielding; her blouse felt soft. Everything about her seemed soft, and she smelled of dried flowers, rosemary, fresh baked bread. This whole kitchen seemed alive with a peculiar energy; in the old fixtures and furniture, Tess sensed a place where cooking and eating had happened for decades, where people gathered to sample life's sweetest pleasures.

My boyfriend likes to fuck my brains out on our kitchen island. Which tile would you recommend for that?

I think we ought to find something else to do,” said Mandy. “But Alecto my love, you’re the first person to notice my retro diner kitchen. When my parents saw it, they thought I was creating a weird art project.” “I like it. It's got that let’s-drown-ourselves-in-better-days type ambiance,” Alecto declared, his gray eyes narrowed.

It’s the kind of kitchen people don’t just cook in, they live in it. Just stepping into it reminds me of where I am, and I’m at home instantly.", Loving Summer by Kailin Gow

I was a really good waitress. Waitressing takes a certain gusto. You need a good memory and an ability to connect with people fast. You have to learn how to treat the kitchen as well as you treat the customers. You have to figure out which crazy people to listen to and which crazy people to ignore. I loved waiting tables because when you cashed out at the end of the night your job was truly over. You wiped down your section and paid out your busboy and you knew your work was done.

Many a rich man’s bed is bigger than many a poor woman’s bedroom; his bedroom, her house.

May the memory of this moment, here, the glowing impression of the two of us facing each other in this warm, bright place, drinking lovely hot tea, help save him, even a little bit.

Mr. Offerman clasps his hand on top of hers. “It’s a good hobby for you, dear. It gets you out of the kitchen.” I straighten my spine. Are we in the fifties here? “Out of the kitchen?

I was also sick of my neighbors, as most Parisians are. I now knew every second of the morning routine of the family upstairs. At 7:00 am alarm goes off, boom, Madame gets out of bed, puts on her deep-sea divers’ boots, and stomps across my ceiling to megaphone the kids awake. The kids drop bags of cannonballs onto the floor, then, apparently dragging several sledgehammers each, stampede into the kitchen. They grab their chunks of baguette and go and sit in front of the TV, which is always showing a cartoon about people who do nothing but scream at each other and explode. Every minute, one of the kids cartwheels (while bouncing cannonballs) back into the kitchen for seconds, then returns (bringing with it a family of excitable kangaroos) to the TV. Meanwhile the toilet is flushed, on average, fifty times per drop of urine expelled. Finally, there is a ten-minute period of intensive yelling, and at 8:15 on the dot they all howl and crash their way out of the apartment to school.” (p.137)

She'd just walked into heaven. And her grandmother was right there, in every scent. Sugary and sweet. Herby and sharp. Yeasty and fresh.

No me gusta demasiado el sentimentalismo de la palabra 'jamás' ni la sensación que da de determinar el futuro. Pero, entonces, el peso enorme y la desesperanza de la palabra que me había ocurrido: 'jamás, tenían una intensidad difícil de olvidar.

Pots hung from the ceiling beams, between the festoons of braided garlic, the hams, the salsicce, bunches of mountain herbs for medicine, strings of dried porcini, necklaces of dried apple rings in winter, chains of dried figs. The smell of onions, of hot lard and smoldering oak wood, of cinnamon and pepper, always seemed to hang in the air. The larder was full of meat at all times, needless to say: not small pieces, but huge joints and sides of beef and lamb, which Mamma and Carenza could never hope to use just for our household, and which were quietly passed on to the monks of Santa Croce so that they could feed the poor. Carenza made salami with fennel seeds and garlic, prosciutto, pancetta. Sometimes the air in the larder was so salty that it stung your nostrils, and sometimes it reeked of spoiled blood from the garlands of hares, rabbits, quail, thrushes and countless other creatures that would arrive, bloody and limp, from Papa's personal game dealer. Next to the larder, a door led out to our courtyard, which Mamma had kept filled with herbs. An ancient rosemary bush took up most of one side, and the air in summer was always full of bees. Sage, thyme, various kinds of mint, oregano, rocket, hyssop, lovage and basil grew in Mamma's collection of old terra-cotta pots. A fig tree was slowly pulling down the wall, and a tenacious, knotted olive tree had been struggling for years in the sunniest corner.

Some men are so indoctrinated that they sincerely believe that other than cooking and cleaning the only thing that a woman can do better than them is being a woman.

Some people when they see cheese, chocolate or cake they don't think of calories.

Stories shared in your kitchen will strengthen your family than the stories shared your bedroom

That last summer, the kitchen reeked of pickling spice, anise seed and juniper berries. Watermelon jam, lavender jellies and crystalized fennel cooled on the pantry shelves. Jars with mango pickles and pickled onions, an old habit from his days in London, were set aside in the wine cellar to cure. Honeycombs were stacked in bowls on the sideboard, draining, waiting to be melted into candles mixed with olive oil and pressed into soaps. Thunderstorms were canned along with plum jam. Memories seeped onto the pine floorboards.

Tanto yo como Shu, en aquellos dos meses, habíamos adquirido una expresión en el rostro que no teníamos antes. La expresión de quien lucha consigo mismo para no pensar en las personas que ha perdido. Acababa poniendo aquella cara sin saberlo, sin darme cuenta, cuando estaba entre unas tinieblas hacia las que venían oleadas de soledad al recordarlo todo de repente.

The air in my home is heavy with my mom's unhappiness. And her exhaustion. And her sheer dissatisfaction with her life. And I hate it. I can be up in my room when she's in the kitchen below and I feel her despair seeping up through the floorboards. You can hear her banging pots and pans or cursing the vacuum cleaner

The business, as respected three-star chef Scott Bryan explains it, attracts 'fringe elements', people for whom something in their lives has gone terribly wrong.

The heart of the home beats in the kitchen and a healthy one beats three times a day

Their friendship sometimes struck Frances as being like a piece of soap-like a piece of ancient kitchen soap that had got worn to the shape of her hand, but which had been dropped to the floor so many times it was never quite free of its bits of cinder.

The kitchen. Scent of cumin, ajwain and cardamom. On the table, a little pile of nutmeg. Thick, oily vapor rose from the pot on the stove. The room was warm and spacious, the window high and wide. Tiny drops of condensation covered the top of the glass. Smoke soared towards the ceiling in shafts of light. I noticed many shiny pots and pans hanging on the whitewashed walls. And strings of lal mirchi, and idli makers, and thalis, and conical molds for kulfi. In the corner the tandoor was ready. Its orange glow stirred in the utensils on the walls.

The kitchen is your natural setting as a woman and you should look beautiful, not bedraggled, in it. Whether you go to work or work at home- or both- take advantage of the opportunity the kitchen offers for expressing your wifely qualities in what you wear. Pinafores, organdies, and aprons look wonderful, as do gay cotton wrap-arounds that slip on over your dress while you make breakfast. Too much attention is paid to kitchen equipment and decor; too little to what is worn in this setting. Why look like Cinderella's crotchety stepmother when you can be a lyrical embodiment of all that a home and hearth means!

The kitchen. The bathroom. The yin and yang of the household.

The kitchen of the Big House was always one of my favorite places. Airy and sunny. No modern cabinets or anything like that. Just a room full of windows, set into wise, worn walls.

The life of the cook was a life of adventure, looting, pillaging and rock-and-rolling through life with a carefree disregard for all conventional morality. It looked pretty damn good to me on the other side of the line.

The pastry kitchen is colder than I had imagined but smells delicious, as sweet and crisp as the bite of an apple. The walls are covered in white tiles, and almost everything is made of stainless steel. There are quite a few Chinese chefs in the kitchen, busy at work. They don't look rushed at all, carefully executing their tasks. One chef is releasing praline balls from their molds and then dipping them in a bowl of melted chocolate. It looks like a silken soup, and my mouth waters. He drops each ball in with a large fork and slowly stirs it around. When it comes up again, it has the satin sheen of the warm chocolate. He rolls it, the fork providing a cradle against a marble bench top until it is cool. The fork leaves no crease or mark on the finished product, a perfect sphere. There is such slow art to it; I feel hypnotized.

The place I like best in this world is the kitchen. No matter where it is, no matter what kind, if it’s a kitchen, if it’s a place where they make food, it’s fine with me. Ideally it should be well broken in. Lots of tea towels, dry and immaculate. Where tile catching the light (ting! Ting!)

There was a mood of magic and frenzy to the room. Crystalline swirls of sugar and flour still lingered in the air like kite tails- the smell of hope, the kind of smell that brought people home. Tonight it was the comfort of browning butter and the excitement of lemon zest.

There has ling been a happy symbiotic relationship between kitchen and bar. Simply put, the kitchen wants booze, and the bartender wants food.

This is the last time we have breakfast together: our warm coffee mugs on the kitchen table our cold bare feet on the blue tile

This book is about street-level cooking and its practitioners. Line cooks are the heroes.

This is terrific. What a gorgeous kitchen. You’ve decorated it so beautifully. Now you’re going to have to clear all the counters. Vases. Books. Knickknacks. Get rid of all that stuff. I mean, it is just beautiful. Beautiful. I love what you’ve done with this house. Make sure you put it all away.” ~Real estate agent (p.76)

Lucy settled into August's kitchen as if they were a family.

Too lazy to peel fresh? You don't deserve to eat garlic.

To want to own a restaurant can be a strange and terrible affliction. What causes such a destructive urge in so many otherwise sensible people? Why would anyone who has worked hard, saved money, often been successful in other fields, want to pump their hard-earned cash down a hole that statistically, at least, will almost surely prove dry? Why venture into an industry with enormous fixed expenses (...), with a notoriously transient and unstable workforce, and highly perishable inventory of assets? The chances of ever seeing a return on your investment are about one in five. What insidious spongi-form bacteria so riddles the brains of men and women that they stand there on the tracks, watching the lights of the oncoming locomotive, knowing full well it will eventually run over them? After all these years in the business, I still don't know.

Up the narrow stairs and into the kitchen. Rosie's mother looked around and made a face as if to indicate that it did not meet her standards of hygiene, containing as it did, edible foodstuffs. "Coffee? Water?" Don't say wax fruit. "Wax fruit?" Damn.

Upon walking into Eva's kitchen, something profound happened to Delphine. She experienced a fabulous expansion of being. Light-headed, she felt a swooping sensation and then a quiet, as though she'd settled like a bird.

While Lou loved the raucous music, loud voices, and chaotic movement of a dinner rush, the calm of prep-work soothed her soul and gave her time to think. Some people did downward dog, some burned incense in front of a Buddha statue, some prayed the rosary; Lou chopped the vegetables into tiny squares, filleted fish, and reduced veal stock. Her meditation smelled better, and even if she didn't find a solution, at least she got to eat.

Using someone else's kitchen feels a little like reading their diary. I'm so anxious.

What most people don't get about professional-level cooking is that it is not all about the best recipe, the most innovative presentation, the most creative marriage of ingredients, flavours and textures; that, presumably, was all arranged long before you sat down to dinner. Line cooking - the real business of preparing the food you eat - is more about consistency, about mindless, unvarying repetition, the same series of tasks performed over and over and over again in exactly the same way.

What happens if one day we’re standing in a kitchen, dishwasher empty, oven and air full, you’re washing and I’m drying, and the ring slips down the drain and flushes out to sea?