A Quote by Jerome K. Jerome

Cheese, like oil, makes too much of itself. — © Jerome K. Jerome
Cheese, like oil, makes too much of itself.
I like cottage cheese. That's why I want to try other dwelling cheeses, too. How about studio apartment cheese? Tent cheese? Mobile home cheese? Do not eat mobile home cheese in a tornado.
I was on a bus once, it was in the middle of the night, and I had a box of crackers and a can of Easy Cheese. It was dark, and it was a surprise how much cheese I had applied on each cracker. That's why they should have a glow-in-the-dark version of Easy Cheese. It's not like the product has any integrity to begin with. If you buy a room-temperature cheese that you squeeze out of a can, you probably won't get mad because it glows in the dark too.
To ask whether the mainstream media has a conservative or liberal bias is like asking whether al-Qaida uses too much oil in their hummus. It's - I think they might use too much oil in their hummus - but it's the wrong question.
So far in facing this huge [peak oil] challenge, our political/economic system seems unable to cope with reality. We are forced to carry on living in an illusion that we have so much time to adapt to post-oil that we don't even need to be talking or thinking much about what a world without plentiful oil would look like. Reality has become too dangerous.
I always have parmigiano-reggiano, olive oil and pasta at home. When people get sick, they want chicken soup; I want spaghetti with parmesan cheese, olive oil and a bit of lemon zest. It makes me feel better every time.
Supermarkets and specialist suppliers will have you believe there are great substitutes for cheese. There are not. No vegan cheese tastes anything like decent cheese, and melting cheese might as well be alchemy as far as the vegan cheese industry is concerned.
One of the biggest problems with young chefs is too much addition to the plate. You put cilantro and then tarragon and then olive oil and then walnut oil or whatever. It's too much.
The oil areas have a big problem digesting the oil. There's too much money, and the people don't know what to do with it. I'm finding all the time that we have more industries and more success stories which are not involved with oil.
I saw a report yesterday. There’s so much oil, all over the world, they don’t know where to dump it. And Saudi Arabia says, "Oh, there’s too much oil." They -- they came back yesterday. Did you see the report? They want to reduce oil production. Do you think they’re our friends? They’re not our friends.
Asking the question whether the mainstream media has a liberal or conservative bias is like asking whether al Qaeda uses too much oil in their hummus. I might think they use a little bit too much oil; some people might think it's a little dry. But the problem with al Qaeda is they want to kill us. And the problem with the mainstream media is that it has these other biases that are much more important.
The biggest surprise was that a country like Angola, that has so much money, that produces so much oil, would be in such a mess and so difficult to travel in. Something is almost cursed in striking oil. It's like the lottery winner who ends up broke.
I like a bit of chocolate as much as the next person, but cheese is a complete world on its own. The sheer variety is staggering and there's always going to be a cheese to tickle your taste buds.
Government experts have estimated that ANWR reserves would only provide enough oil for six months of U.S. oil consumption. In addition, the oil industry itself has estimated that it would take 10 years to bring this oil to the market.
I love cheese. It intensified when I moved to France. It felt like my cheese shop lady was my dealer because every week I'd say, 'I need this cheese, I need that cheese', and she'd cut me enough for the week but I'd finish a whole piece in one go.
Swiss cheese is the only cheese you can draw and people can identify. You can draw American cheese, but someone will think it's cheddar. It's the only cheese you can bite and miss. "Hey Mitch - does that sandwich have cheese on it?" "Every now and then!"
The strands of spaghetti were vital, almost alive in my mouth, and the olive oil was singing with flavor. It was hard to imagine that four simple ingredients [olive oil, pasta, garlic and cheese] could marry so perfectly.
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