Best 328 quotes in «breakfast quotes» category

Breakfast! My favorite meal- and you can be so creative. I think of bowls of sparkling berries and fresh cream, baskets of Popovers and freshly squeezed orange juice, thick country bacon, hot maple syrup, panckes and French toast - even the nutty flavor of Irish oatmeal with brown sugar and cream. Breaksfast is the place I splurge with calories, then I spend the rest of the day getting them off! I love to use my prettiest table settings - crocheted placemats with lace-edged napkins and old hammered silver. And whether you are inside in front of a fire, candles burning brightly on a wintery day - or outside on a patio enjoying the morning sun - whether you are having a group of friends and family, a quiet little brunch for two, or an even quieter little brunch just for yourself, breakfast can set the mood and pace of the whole day. And Sunday is my day. Sometimes I think we get caught up in the hectic happenings of the weeks and months and we forget to take time out to relax. So one Sunday morning I decided to do things differently - now it's gotten to be a sort of ritual! This is what I do: at around 8:30 am I pull myself from my warm cocoon, fluff up the pillows and blankets and put some classical music on the stereo. Then I'm off to the kitchen, where I very calmly (so as not to wake myself up too much!) prepare my breakfast, seomthing extra nice - last week I had fresh pineapple slices wrapped in bacon and broiled, a warm croissant, hot chocolate with marshmallows and orange juice. I put it all on a tray with a cloth napkin, my book-of-the-moment and the "Travel" section of the Boston Globe and take it back to bed with me. There I spend the next two hours reading, eating and dreaming while the snowflakes swirl through the treetops outside my bedroom window. The inspiring music of Back or Vivaldi adds an exquisite elegance to the otherwise unruly scene, and I am in heaven. I found time to get in touch with myself and my life and i think this just might be a necessity! Please try it for yourself, and someone you love.

Breakfast was, on the whole, a leisurely and silent meal, for no member of the family was very talkative at that hour. By the end of the meal the influence of the coffee, toast, and eggs made itself felt, and we started to revive, to tell each other what we intended to do, why we intended to do it, and then argue earnestly as to whether each had made a wise decision.

Breakfast was an irritable business. The clock, on the wall, MapHead noticed, seemed to make everyone unhappy. Everyone checked the clock on the wall, then rushed around looking grim. It would be a simple matter to fix it, MapHead thought. No reason not to be happy.

Dave grimaced. 'Cheesecake for breakfast?' 'What's the problem? It's dairy and cereal. It's practically a bowl of cornflakes.

Early as it was, every one had breakfasted, and my basin of bread and milk was put on the oven-top to await my coming down. Every one was gone about their work. The first to come into the house-place was Phillis with a basket of eggs. Faithful to my resolution, I asked - "What are those?" She looked at me for a moment, and then said gravely - "Potatoes!" "No! they are not," said I. "They are eggs. What do you mean by saying they are potatoes?" "What do you mean by asking me what they were, when they are plain to be seen?" retorted she. We were both getting a little angry with each other.

Does he ever eat cotton candy for breakfast?" He stepped around the counter to face us, lowered his gaze, and took a sip from the black mug in his hands. "No," I said. "He's very much like the Big Bad Wolf. He eats little girls for breakfast." He spoke from behind the cup, his voice deep and as smooth as butterscotch. "She's wrong. I eat big girls for breakfast.

Distance, the dissonance insurmountable, would be not the end, but a magnet. When fingertips kiss, they imprint and cement something, that cannot be disintegrated. Time becomes a phantom, the wind becomes an anchor, and old dreams- blankets of warmth. Lull with me, Lady, there is no greater escape. Love and war, even when buttered on toast, still makes for the breakfast of champions.

Every morning Mrs Eglantine sat at the round bamboo bar of the New Pacific Hotel and drank her breakfast. This consisted of two quick large brandies, followed by several slower ones. By noon breakfast had become lunch and by two o'clock the pouches under and above Mrs Eglantine's bleared blue eyes began to look like large puffed pink prawns.

Every revolution begins with breakfast,’ I quoted as they left. ‘Is this your revolution, Jaxon?

Fussing over food was important. It gave a shape to the day: breakfast, lunch, dinner; beginning, middle, end.

Fish at breakfast is sometimes himono (semi-dried fish, intensely flavored and chewy, the Japanese equivalent of a breakfast of kippered herring or smoked salmon) and sometimes a small fillet of rich, well-salted broiled fish. Japanese cooks are expert at cutting and preparing fish with nothing but salt and high heat to produce deep flavor and a variety of textures: a little crispy over here, melting and juicy there. Some of this is technique and some is the result of a turbo-charged supply chain that scoops small, flavorful fish out of the ocean and deposits them on breakfast tables with only the briefest pause at Tsukiji fish market and a salt cure in the kitchen. By now, I've finished my fish and am drinking miso soup. Where you find a bowl of rice, miso shiru is likely lurking somewhere nearby. It is most often just like the soup you've had at the beginning of a sushi meal in the West, with wakame seaweed and bits of tofu, but Iris and I were always excited when our soup bowls were filled with the shells of tiny shijimi clams. Clams and miso are one of those predestined culinary combos- what clams and chorizo are to Spain, clams and miso are to Japan. Shijimi clams are fingernail-sized, and they are eaten for the briny essence they release into the broth, not for what Mario Batali has called "the little bit of snot" in the shell. Miso-clam broth is among the most complex soup bases you'll ever taste, but it comes together in minutes, not the hours of simmering and skimming involved in making European stocks. As Tadashi Ono and Harris Salat explain in their book Japanese Hot Pots, this is because so many fermented Japanese ingredients are, in a sense, already "cooked" through beneficial bacterial and fungal actions. Japanese food has a reputation for crossing the line from subtlety into blandness, but a good miso-clam soup is an umami bomb that begins with dashi made from kombu (kelp) and katsuobushi (bonito flakes) or niboshi (a school of tiny dried sardines), adds rich miso pressed through a strainer for smoothness, and is then enriched with the salty clam essence.

French toast? Frittata? Definitely frittata. Leaving the table again, she transferred a small packet from freezer to fridge. It was salmon, home-smoked on the island and more delicious than any she had ever found elsewhere. Smoked salmon wasn't Cecily's doing, but the dried basil and thyme she took from the herb rack were. Taking a vacuum-sealed package of sun-dried tomatoes from the cupboard, she set it on the counter beside the herbs. Frittata, hot biscuits, and fruit salad. With mimosas. And coffee. That sounded right. Eaten out on the deck maybe? No, not on the deck, unless the prevailing winds turned suddenly warm. They would eat here in the kitchen, with whatever flowers the morning produced. Surely more lavender. A woman could never have enough lavender- or daylilies or astilbe, neither of which should bloom this early, but both of which had looked further along than the lavender, yesterday morning, so you never knew.

Gerald Middleton was a man of mildly but persistently depressive temperament. Such men are not at their best at breakfast, nor is the week before Christmas their happiest time.

Heaven to be the first one up and to eat breakfast all alone.

Having her favorite breakfast always made her feel cozy, like a warm blanket was being wrapped around her.

Her cuisine is limited but she has as good an idea of breakfast as a Scotchwoman." [Sherlock Holmes, on Mrs. Hudson's cooking.]

Hunter could only groan. “What are you doing, Kristen?” “Bringing breakfast.” She replied innocently. “Think of it as thanks for saving my life.” Hunter sat up in bed, looking his usual ruffled morning mess, with extra dark circles under the eyes today. “Technically, I didn’t save your life, Mel did.” “Ok, then think of it as punishment for putting my life at risk.” Kristen shrugged, and helped herself to a piece of toast. “It’s all a ruse, anyway.

He shoveled the bacon out on a plate and broke the eggs in the hot grease and they jumped and fluttered their edges to brown lace and made clucking sounds.

Hunger gives flavour to the food.

Hurray', shouted Glokta. 'Porridge again!'He looked over at the motionless Practical. 'Porridge and honey, better than money, everything's funny, with porridge and honey!

I beg to differ on Charles Bukowski, who says nothing can save you, except writing. Sometimes, absolutely nothing will save you, not the nights you end up wasting waiting for something grand to happen, not the mornings where coffee has no taste and you wake up knowing the day will not be a blast, not the plans and schemes you write down on your imaginary flipchart to make the world go round. You end up stuck, alone and in the disparate points of chaos that drag you down, you have to come up with something to save yourself. Then you make six impossible wishes before breakfast, start walking and working and learn to seize what you call paranormal activity when it comes true.

I made the Gruyère cheese soufflé and the grilled ham with apricot sauce. Nathan prepared the yogurt parfaits with fruit compote." "Nathan, how'd it go with this first challenge?" "Good. I think I managed okay." His eyes were wild and he looked slightly shell-shocked. "Did you get a chance to taste Helene's food?" "Yeah." He nodded vigorously. "She's good." The other contestants laughed at the understatement. Jenny clapped her hands together. "My favorite dish was an American specialty. Buckwheat pancakes with a trio of toppings... classic maple syrup tapped right here at the farm, a blackberry sauce with mint, and a delicious maple walnut butter. And the bacon-wrapped Brussels sprouts side was crispy and salty and delicious.

I could set from memory a replica of the perfect Still Life she laid out on the table each morning: the carefully folded Advertiser, the two canary yellow hemispheres of grapefruit in their bowls, separated by a more richly yellowed cube of butter; the sky blue milk-jug and matching sugar bowl filled to the brim with their differently textured whitenesses; the pot of tea snug in its knitted navy blue cosy, the steam that rose invisibly from its spout suddenly rendered visible, swirling, where it entered the slanting morning light.

I'll share my life with you. But, not my doughnuts.

In my desperation to try to lull myself into a gentle sloom, I have created a list of things that will often assist my descent into delicious treacle-sleep. The list includes a series of things I can do if I go to bed and wake up early, and includes things like playing games and reading books, but one item that continually seems to work is telling myself: The faster I go to sleep, the faster I can have cookies for breakfast. This idea might seem rudimentary, but it staves off the sulks long enough that I can find a few hours of sleep, even on the hottest of days. If only Biscuit Power worked for other insomniacs, cookies might save humanity from itself.

It's Cheetos or nothing.

In the kitchen Valeria was making breakfast, his aunt never made breakfast even though Carlo insisted for years that a hotel hoping to cater to French and Americans must offer breakfast. “It’s a lazy man’s meal.", she always said. "What laggard expects to eat before doing any work?

It [Foucault's Pendulum] can be very comforting for people of my generation, who ate disappointment for breakfast, lunch, and dinner.

I think maybe today a poem I hope after breakfast I start trying pulling it out of my own gut mostly by force

I plucked a sprig of rosemary from the pot in the windowsill, and as I inhaled its fresh scent, something flashed in my mind. I went to the pantry and took out a jar of wildflower honey. I held it up to make sure I had enough, and the sun lit it up like a jar of gold. There was that flash again- I almost had it, but it slipped away. I preheated the oven and mixed my ingredients. I sprinkled in the fragrant rosemary. Remember, Mimi. What have you forgotten? By the time I got the pan in the oven, Dad had come downstairs. He sniffed the air. "Rosemary, huh? What are you making?" "Rosemary-honey-olive oil muffins." "Did you add white pepper, like we talked about last time?" I grinned. "A tiny bit. Next time, do you think we should try it with goat's milk?

I served breakfast in the bedroom. Porridge. Upma. Papaya. Orange-pomegranate juice. Toast with unsalted cheese.

It is nine o'clock, and London has breakfasted. Some unconsidered tens of thousands have, it is true, already enjoyed with what appetite they might their pre-prandial meal; the upper fifty thousand, again, have not yet left their luxurious couches, and will not breakfast till ten, eleven o'clock, noon; nay, there shall be sundry listless, languid members of fast military clubs, dwellers among the tents of Jermyn Street, and the high-priced second floors of Little Ryder Street, St. James's, upon whom one, two, and three o'clock in the afternoon shall be but as dawn, and whose broiled bones and devilled kidneys shall scarcely be laid on the damask breakfast-cloth before Sol is red in the western horizon. I wish that, in this age so enamoured of statistical information, when we must needs know how many loads of manure go to every acre of turnip-field, and how many jail-birds are thrust into the black hole per mensem for fracturing their pannikins, or tearing their convict jackets, that some M'Culloch or Caird would tabulate for me the amount of provisions, solid and liquid, consumed at the breakfasts of London every morning. I want to know how many thousand eggs are daily chipped, how many of those embryo chickens are poached, and how many fried; how many tons of quartern loaves are cut up to make bread-and-butter, thick and thin; how many porkers have been sacrificed to provide the bacon rashers, fat and streaky ; what rivers have been drained, what fuel consumed, what mounds of salt employed, what volumes of smoke emitted, to catch and cure the finny haddocks and the Yarmouth bloaters, that grace our morning repast. Say, too, Crosse and Blackwell, what multitudinous demands are matutinally made on thee for pots of anchovy paste and preserved tongue, covered with that circular layer - abominable disc! - of oleaginous nastiness, apparently composed of rancid pomatum, but technically known as clarified butter, and yet not so nasty as that adipose horror that surrounds the truffle bedecked pate  de  foie gras. Say, Elizabeth Lazenby, how many hundred bottles of thy sauce (none of which are genuine unless signed by thee) are in request to give a relish to cold meat, game, and fish. Mysteries upon mysteries are there connected with nine o'clock breakfasts.

I walked down the empty Broad to breakfast, as I often did on Sundays, at a tea-shop opposite Balliol. The air was full of bells from the surrounding spires and the sun, casting long shadows across the open spaces, dispelled the fears of night. The tea-shop was hushed as a library; a few solitary men in bedroom slippers from Balliol and Trinity looked up as I entered, then turned back to their Sunday newspapers. I ate my scrambled eggs and bitter marmalade with the zest which in youth follows a restless night. I lit a cigarette and sat on, while one by one the Balliol and Trinity men paid their bills and shuffled away, slip-slop, across the street to their colleges. It was nearly eleven when I left, and during my walk I heard the change-ringing cease and, all over the town, give place to the single chime which warned the city that service was about to start.

I've never seen anyone get so excited by breakfast before." "Are you serious? It's the most important meal of the day. Sometimes, at bedtime, I plan what I'm going to make for breakfast and then get so excited I can't sleep.

Many a death was precipitated by the food, the job, or the medication whose main function was to postpone it.

No milk," I said. "No milk," said my sister. I watched my dad think about this. He looked like he was going to suggest that we have something for breakfast that you do not need milk for, like sausages, but then he looked like he remembered that, without milk, he couldn't have his tea. He had his "no tea" face. "You poor children," he said. "I will walk down to the shop on the corner. I will get milk.

Marjan Aminpour slowly sipped at her hot tea and studied the changing horizon. Mornings in Ireland were so different from those of her Persian childhood, she thought, not for the first time. Were she still in the land of her birth, Marjan mused, daybreak would be marked by the crisp sounds of a 'sofreh', the embroidered cloth upon which all meals were enjoyed, flapping over a richly carpeted floor. Once spread, the 'sofreh' would be covered by jars of homemade preserves- rose petal, quince-lime, and sour cherry- as well as pots of orange blossom honey and creamy butter. The jams and honey would sit alongside freshly baked rounds of 'sangak' bread, golden and redolent with crunchy sesame seeds. Piled and teetering like a tower, the 'sangak' was a perfect accompaniment to the platters of garden mint, sweet basil, and feta cheese placed on the 'sofreh', bought fresh from the local bazaar.

Nobody will buy a half-cooked food!

Mrs. O'Geoghan looked skeptical. "Only breakfast, with a fine-looking young man like that?" She shook her head. "When I had young men like that I needed breakfast but afterward, and no pot of tea and bowl of porridge either, but steak and six bottles of stout. Then I was all ready for another day!

Say "no" to corruption; it does not fit you! Say "no" to bad leadership; you don't fit there. Say "no" to immorality; it will only fake you! Be bold to say "no" if that is what will take your breakfast away; you will get a sweeter lunch pack for compensation sooner.

OJ, milk, butter, eggs, half a roll of country sausage, a cantaloupe, Kroger's whole-grain bread, a can of French Market chicory coffee, some blackberry preserves- just the right makings of a good Southern breakfast for just my kind of man. No matter that breakfast has always been my favorite meal and that this would be another major test of my willpower. 'Bout the time I'd started frying a big patty of sausage for him, I noticed a few red potatoes in a basket, peeled and cut one up, and tossed the cubes in the same large cast-iron skillet for hashed browns. At first I'd thought of doing soft-scrambled eggs for us both, but while I was beating four eggs with a little milk as quietly as possible, I remembered seeing a package of Jack cheese in the door of the fridge, as well as a couple of jalapeños on the windowsill, and suddenly decided to make my guy a spicy cheese omelette to really impress him.

One consequential change is that people used to get most of their calories at breakfast and midday, with only the evening top-up at suppertime. Now those intakes are almost exactly reversed. Most of us consume the bulk--a sadly appropriate word here--of our calories in the evening and take them to bed with us, a practice that doesn't do any good at all.

Passing the sideboard, Cam saw toad-in-the-hole, a casserole of sausages covered in batter and roasted, platters of bacon and eggs, sole fillets, fried bread, and a bowl of baked beans.

Riley was the exception to the feast of cholesterol. For him it was dry toast, black coffee and lashings of self pity.

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

Sirine smiles back and asks what he would like to have for breakfast. He yawns and sits up, and asks almost timidly, "I don't suppose you could make some more of that frekeh?" The dish of smoked wheat kernels with olive oil and garlic. She sits still, the sunlight from the balcony skimming through the bedroom. There are bags and bags of frekeh at her uncle's house, pounds of it at the café, even the Indian market a few blocks away from Han's apartment sells it in bulk. But she takes a breath and frowns and says, "I'm not sure if I can find any more right now." She tells Han to sleep a little longer and she walks down to the Indian market by herself. But when she comes back with her groceries she doesn't have frekeh. She makes scrambled eggs and bacon for breakfast. She stirs dollops of heavy cream and cheese into the eggs, letting the bacon grease soak into the egg, slicing squares of buttered toast in half, filling the glasses with orange juice. She serves this to Han while he's still in bed and he smiles and eats it and doesn't say anything more about frekeh.

Smelling the strong coffee and that sausage , and watching the potatoes as they turned crispy golden brown in the butter, made me hungrier than I'd been in months, and when the cheese began oozing out the sides of the puffy omelette, I really wondered for a minute how much longer I could keep torturing myself like this.

Sometimes a girl needed more than Special K with Red Berries in the morning. This qualified as one of those mornings.

Such harsh truths so early in the morning cannot be good for digestion." - Will Herondale

The kitchen smelled amazing. Turkey-apple sausage sizzled in a blackened iron skillet on the sturdy old eight-burner gas range. Thick slices of bread toasted in a shiny vintage Toastmaster. Hair tied back, sleeves rolled up on her blouse, apron around her waist, Grace tossed a handful of pecans into the skillet and let them brown with the sausage while she flipped a cheddar-filled omelet in another pan. The heady aroma of freshly ground black dark-roast coffee filled the kitchen.