Best 328 quotes in «breakfast quotes» category

What the dead don't know piles up, though we don't notice it at first. They don't know how we're getting along without them, of course, dealing with the hours and days that now accrue so quickly, and, unless they divined this somehow in advance, they don't know that we don't want this inexorable onslaught of breakfasts and phone calls and going to the bank, all this stepping along, because we don't want anything extraneous to get in the way of what we feel about them or the ways we want to hold them in mind.

When I was little, I wasn't allowed to put sugar on my breakfast cereal because it made me so hyper.

When you grow up, your heart dies.

Who has not wished that his host would come out frankly at the beginning of the visit and state, in no uncertain terms, the rulesand preferences of the household in such matters as the breakfast hour? And who has not sounded out his guest to find out what he likes in the regulation of his diet and modus vivendi (mode of living)?

Why are breakfast foods breakfast foods?

Why wouldn't I dance?' Uh, maybe because at first glance he looked like he ate puppies for breakfast and kittens for lunch?

When I was younger I made it a rule never to take strong drink before lunch. It is now my rule never to do so before breakfast.

When Kino had finished, Juana came back to the fire and ate her breakfast. They had spoken once, but there is not need for speech if it is only a habit anyway. Kino sighed with satisfaction - and that was conversation.

When you have bacon and eggs for breakfast, the chicken makes a contribution, the pig makes a commitment.

When you make a mistake, don't make a second one -- keeping it to yourself. Own up. The time to sort out rotten eggs is at the nest. The deeper you hide them in the case the longer they stay in circulation, and the worse impression they make when they finally come to the breakfast table.

You can't say your favorite kind of cake is birthday cake, that's like saying your favorite kind of cereal is breakfast cereal.

Yeah, but I forgot to take my George Orwell-shaped multivitamins along with my breakfast bowl of Big Brother Os this morning.

Writing's just as natural to me as getting up and cooking breakfast.

You can get used to eating breakfast with a man in a fedora. You can get used to anything, my mother was in the habit of saying.

You know what Ken Lay had for breakfast this morning? Shredded Wheat.

You may as well say, 'That's a valiant flea that dare eat his breakfast on the lip of a lion.

Young poets are advised by their elders to avoid the practice of journalism as they would wet socks and gin before breakfast.

You'll consider what you did wrong & bookend your reflections with hunger - no supper, no breakfast.

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

As Ross entered the kitchen, he saw Ernest sitting at the scrubbed wooden table. The boy wolfed down a plate of breakfast as if it were the first decent meal he'd had in months. Sophia stood at the range with the scrawny cook-maid, apparently showing her how to prepare the morning's fare. "Turn them like this," Sophia was saying, expertly flipping a row of little cakes on a griddle pan. The kitchen atmosphere was especially fragrant today, spiced with frying bacon, coffee, and sizzling batter. Sophia looked fresh and wholesome, the trim curves of her figure outlined by a white apron that covered her charcoal-gray dress. Her gleaming hair was pinned in a coil at the top of her head and tied with a blue ribbon. As she saw him standing in the doorway, a smile lit her sapphire eyes, and she was so dazzlingly pretty that Ross felt a painful jab low in his stomach. "Good morning, Sir Ross," she said. "Will you have some breakfast?" "No, thank you," he replied automatically. "Only a jug of coffee. I never..." He paused as the cook set a platter on the table. It was piled with steaming batter cakes sitting in a pool of blackberry sauce. He had a special fondness for blackberries. "Just one or two?" Sophia coaxed. Abruptly it became less important that he adhere to his usual habits. Perhaps he could make time for a little breakfast, Ross reasoned. A five-minute delay would make no difference in his schedule. He found himself seated at the table facing a plate heaped with cakes, crisp bacon, and coddled eggs. Sophia filled a mug with steaming black coffee, and smiled at him once more before resuming her place at the range with Eliza. Ross picked up his fork and stared at it as if he didn't quite know what to do with it. "They're good, sir," Ernest ventured, stuffing his mouth so greedily that it seemed likely he would choke. Ross took a bite of the fruit-soaked cake and washed it down with a swallow of hot coffee. As he continued to eat, he felt an unfamiliar sense of well-being. Good God, it had been a long time since he'd had anything other than Eliza's wretched concoctions. For the next few minutes Ross ate until the platter of cakes was demolished. Sophia came now and then to refill his cup or offer more bacon. The cozy warmth of the kitchen and the sight of Sophia as she moved about the room caused a tide of unwilling pleasure inside him.

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.

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.

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.

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

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

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.

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.

A dozen or so guests gathered in the conservatory for breakfast. The sweet scent of jasmine perfumed the air and an aviary of lemon yellow canaries sang for them. They drank fresh-squeezed juice that smelled like orange blossoms and spooned perfect bites of soft-boiled eggs from fragile shells. White sunlight poured through the glass dome above their heads like an affirmation from heaven, and a constant breeze blew over them as though fanned by invisible servants. Beyond the open doors stretched emerald lawn. Beyond the lawn, the ocean, blue as a robin's egg.

A real prison breakfast" I said. "Yeah, but we are free." And that summed it up.

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.

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.

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.

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

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.

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

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.

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!

Hunger gives flavour to the food.

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.

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?

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?

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

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'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.

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