A Quote by April Bloomfield

I love to roast vegetables - carrots, fennel, and so on. I also love to mash or puree pretty much any vegetable! — © April Bloomfield
I love to roast vegetables - carrots, fennel, and so on. I also love to mash or puree pretty much any vegetable!
Pretty much I love all types of fish; I pretty much stick with that. I love vegetables. I don't eat too much carbs, but I love salads, though. I'll usually have a salad, except for breakfast.
The near end of the street was rather dark and had mostly vegetable shops. Abundance of vegetables - piles of white and green fennel, like celery, and great sheaves of young, purplish, sea-dust-coloured artichokes . . . long strings of dried figs, mountains of big oranges, scarlet large peppers, a large slice of pumpkin, a great mass of colours and vegetable freshness. . . .
I love root vegetables: carrots, parsnips, and turnips.
We use many expressions of fennel: blended with potato, it's an earthy, rich puree; the raw fronds add a fresh, green note; and the braised version gives it a luscious, home-cooked feel, something people can connect to - you need that in any dish.
In my first video diary I explained my love for women who have a taste in carrots. Since then, I have received plenty of carrots. Now I also have a keen interest in women who like Lamborghinis.
Sometimes kids want a hamburger, but I'll fill it up with a quinoa tikki. We eat makhana instead of popcorn; we even take it to the movie theater! I also mash up a lot of vegetables and put it in the aata, so they don't realise they are eating vegetables.
Robertsons love Sundays! The most important thing we do is gather together with our church family for worship, teaching, and fellowship. After church, we like to have a nice lunch of roast, vegetables, and definitely rolls or biscuits. And I love catching a nap when I can.
My hubby makes a mean salmon steak at the grill, but he leaves all the sides up to me. I love to grill and roast vegetables. I also experiment with baking instead of frying some things, like onion rings. I even make biscuits with coconut oil these days.
I wouldn't eat a 1,000-calorie bowl of spaghetti for dinner, but I've always loved pasta and think it's a good addition to any meal and a great base for pretty much any vegetable. It's also great when I have a nervous stomach before race day.
There are two things that I really love; vintage clothing and books. Mash the two together and I pretty much peak on personal joy levels.
I love fresh vegetables and we always include them in our meals. I don't force my kids to eat asparagus, but they do eat peas, broccoli, and carrots.
Singing songs like 'The Man I Love' or 'Porgy' is no more work than sitting down and eating Chinese roast duck, and I love roast duck.
A modern vegetarian is also a teetotaler, yet there is no obvious connection between consuming vegetables and not consuming fermented vegetables. A drunkard, when lifted laboriously out of the gutter, might well be heard huskily to plead that he had fallen there through excessive devotion to a vegetable diet.
I think of New York as a puree and the rest of the United States as vegetable soup.
Down South, even our vegetables have some pig hidden somewhere in it. A vegetable isn't a vegetable without a little ham hock.
Of course I love cooking Eastern European food because I'm a Jew, but I also love making roast chicken. I love making Hungarian goulash. There are a lot of egg noodles in my cooking.
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