“ Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good. ”
- Alice May Brock- Copy
- 2.8K
“ My greatest strength is… common sense. I'm really a standard brand — like Campbell's tomato soup or Baker's chocolate. ”
- Katharine Hepburn- Copy
- 85
“ Zen... does not confuse spirituality with thinking about God while one is peeling potatoes. Zen spirituality is just to peel the potatoes. ”
- Alan Watts- Copy
- 1.3K
“ What we need is a rebirth of satire, of dissent, of irreverence, of an uncompromising insistence that phoniness is phony and platitudes are platitudinous. ”
- Arthur Schlesinger Jr.- Copy
- 3.5K
“ I was raised almost entirely on turnips and potatoes, but I think that the turnips had more to do with the effect than the potatoes. ”
- Marlene Dietrich- Copy
- 1K
“ Next week Reagan will probably announce that American scientists have discovered that the entire U.S. agricultural surplus can be compacted into a giant tomato one thousand miles across, which will be suspended above the Kremlin from a cluster of U.S… ”
- Alexander Cockburn- Copy
- 2.8K
“ It has been an unchallengeable American doctrine that cranberry sauce, a pink goo with overtones of sugared tomatoes, is a delectable necessity of the Thanksgiving board and that turkey is uneatable without it. There are some things in every country that you must be born to endure; and another hundred years of general satisfaction with Americans and America could not reconcile this expatriate to cranberry sauce, peanut butter, and drum majorettes. ”
- Alistair Cooke- Copy
- 1.1K
“ Look, we're all the same; a man is a fourteen-room house — in the bedroom he's asleep with his intelligent wife, in the living-room he's rolling around with some bareass girl, in the library he's paying his taxes, in the yard he's raising tomatoes, and in the cellar he's making a bomb to blow it all up. ”
- Arthur Miller- Copy
- 1.3K
“ They eat the dainty food of famous chefs with the same pleasure with which they devour gross peasant dishes, mostly composed of garlic and tomatoes, or fisherman's octopus and shrimps, fried in heavily scented olive oil on a little deserted beach. ”
- Luigi Barzini- Copy
- 2K
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