A Quote by Gza

I like broccoli. I like rice. I like carrots. I like vegetable juices. Y'know? I mean, I'm with all that. — © Gza
I like broccoli. I like rice. I like carrots. I like vegetable juices. Y'know? I mean, I'm with all that.
I'm a human garbage can, but I don't like veggies unless they have Velveeta cheese on top. And forget crunchy broccoli and carrots. I like 'em soggy, soft and wilted. The nutrients have probably gone away, but that's the only way I can eat them.
I go for crunchy things - I like green beans, broccoli, asparagus, celery and carrots. I'm not a fruit eater, though.
I'm quite happy having stuff like quinoa, sushi, and even vegetable juices.
This sounds like a brag, but I know how to make good fried rice. I learned in college. There are two secrets - take the rice after you cook it and let it get cold in the fridge. Then cook the egg like you're making a fried egg and just before it's done, dump the rice and veg on it and swirl it around.
I'm not a crazy granola person. I like to wear beautiful clothes, and I like having a glass of wine, but it doesn't mean I don't work out every day and drink green juices.
My diet is just the normal stuff that you know is healthy - nice, clean food - meats, vegetables, fresh juices. I don't have too many sauces, I just like really plain chicken, broccoli: all clean stuff.
When I was a kid, brown rice felt like punishment. Like the ever-increasing amount of whole wheat flour that would appear in my mom's pancakes and waffles, brown rice with dinner felt like we had done something really wrong.
Luckily, my children love broccoli, and although we sometimes enter into UN-like negotiations about how many 'trees' they need to eat before they can partake of ice cream, it is a vegetable that they tend to embrace.
When kids look at broccoli, they call it 'little trees,' because they see it not just for the word 'broccoli.' They see it for what it looks like, the image. We, as adults, forget to think like that. We forget to think figuratively and have to be reminded.
Personally, I like to juice up several different kinds of fruit and vegetables - which may include various combinations of bananas, red bell peppers, apples, carrots, celery, broccoli, spinach, parsley, tomatoes, cucumbers, etc.
When I first started out, they were like, 'Is there anybody that you like that you want to work with, and we'll see what we can do?' And I went, 'I like Malay,' who's Frank Ocean's producer, and they were like, 'Not going to happen.' It did seem so, like, high-in-the-sky sort of thing, do you know what I mean? It still does, that it happened.
I don't like my voice. I don't like the way I look. I don't like the way I move. I don't like the way I act. I mean, period. So, you know, I don't like myself.
I like rice. Rice is great if you're hungry and want 2000 of something picketing, but I don't know how to show it.
I know what it's like to be hungry. I know what it's like to be homeless. I know what it's like to have to choose between breaking the law and feeding yourself. I know what it's like to take meals at shelters and at Salvation Army facilities. I know what it's like to beg for money on the streets.
I am thinking of the onion again. . . . Not self-righteous like the proletarian potato, nor a siren like the apple. No show-off like the banana. But a modest, self-effacing vegetable, questioning, introspective, peeling itself away, or merely radiating halos like ripples.
I stalk certain words... I catch them in mid-flight, as they buzz past, I trap them, clean them, peel them, I set myself in front of the dish, they have a crystalline texture to me, vibrant, ivory, vegetable, oily, like fruit, like algae, like agates, like olives... I stir them, I shake them, I drink them, I gulp them down, I mash them, I garnish them... I leave them in my poem like stalactites, like slivers of polished wood, like coals, like pickings from a shipwreck, gifts from the waves... Everything exists in the word.
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