A Quote by Alex Guarnaschelli
I love the whole process of making, serving, and eating hearty soups like lentil, potato leek and carrot, to name a few.
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Many of the delicious soups you eat in French homes and little restaurants are made just this way, with a leek-and-potato base to which leftover vegetables or sauces and a few fresh items are added.
My favorite fall or winter lunch is big steaming bowls of soup. I usually invite people for around 12:30 and have two hearty soups like shrimp corn chowder and lentil sausage soup, which can be made a day or two ahead.
Knowledge is like the carrot, few know by looking at the green top that the best part, the orange part, is there. Like the carrot, if you don't work for it, it will wither away and rot. And finally, like the carrot, there are a great many donkeys and jackasses that are associated with it.
When I was little, I used to love eating peanut butter sandwiches with tomatoes, and they would have to be on potato bread. I loved them. It's so weird, and I can't imagine eating it now, but I used to love eating them. It's a lot of flavors.
Of course it's also a lot easier to slap a health claim on a box of sugary cereal than on a potato or carrot, with the perverse result that the most healthful foods in the supermarket sit there quietly in the produce section, silent as stroke victims, while a few aisles over, the Cocoa Puffs and Lucky Charms are screaming about their newfound whole-grain goodness.
I eat fish and love bacon. Plus, I don't mind if soups are made with chicken or beef stock, I just don't like eating big pieces of meat.
You ask me what life is. That's like asking what a carrot is. A carrot is a carrot, and there's nothing more to know.
I cook rarely, but I've kind of got two or three dishes that I stick to. I do a great sweet potato and lentil curry.
Hearty soups with relatively long cook times like minestrone, for example, are chock-full of aromatics and flavor-lending ingredients like bacon, onions, and garlic. These infuse the water with their flavor and produce a clean-tasting broth all on their own.
I don't love cooking, so when I'm on my own in New York, I tend to eat prepared foods, like lentil soup from Juice Press and Whole Foods.
The way I eat in my day-to-day life is, like, very simple to the point of being absurd. Like, my boyfriend makes fun of me because if I'm eating a snack, it's often, like, a pickle and then a hard-boiled egg and then crackers and then maybe a carrot, and it's like I'm eating like a baby.
Well actually I'm not a man but a carrot. The band was eating salads one day and a carrot fell off of the salad bar onto a microphone and the band realized that they had just discovered something brilliant. Me.
When I'm in L.A., I have salads, sandwiches, and soups all the time. Eating in New York, I feel like I have to have pizza and bagels while I'm here!
Making a big pan of soup and keeping it in the fridge is a good idea... and it's a whole lot tastier than packet and tinned soups.
Genuine politics -- even politics worthy of the name -- the only politics I am willing to devote myself to -- is simply a matter of serving those around us: serving the community and serving those who will come after us. Its deepest roots are moral because it is a responsibility expressed through action, to and for the whole.
Performance wasnt something that I intended to do. I was doing work that was about process, about the meaning of the making, trying to have a love-hate relationship with the object. I always feel safer if I can bring the viewer back to the making of it. I try to do that in a lot of different ways, by residue, by touch, by these processes that are basic to all of our lives...that people might relate to in terms of process, everyday activities- bathing, eating, etc.
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