A Quote by Jilly Cooper

At home I have big vats of cabbage soup that I make to slim down. — © Jilly Cooper
At home I have big vats of cabbage soup that I make to slim down.
I'll get home from work on Friday night and take out some beans and soak them. The next morning, I'll put them in a pot for soup, then just keep chopping, chopping, chopping - carrots and celery and cabbage - and in two or three hours, you have this wonderful, mellow soup that fills up the whole house with its aroma.
Everyday I eat some soup. This is part of our culture - our mommies and grammies make it, and at any restaurant in Serbia, you can go in and find some soup. There might be minestrone, butternut squash, chicken noodle soup, tomato soup, mushroom soup, lamb soup. Whatever you can find, you can make a soup with that.
I'm always a big fan of a big pot of chicken soup. I like to make a big pot of that, and I keep it in my freezer so when I come off the road and I just want to sit in my pajamas on my couch and catch up on the DVR and dig into a nice big bowl of chicken soup. It feeds my soul.
An idealist is one who, on noticing that roses smell better than a cabbage, concludes that it will also make better soup.
I did my famous cabbage soup diet, so I was able to do it.
Animal crackers in my soup Monkeys and rabbits loop the loop Gosh oh gee but I have fun Swallowing animals one by one In every bowl of soup I see Lions and Tigers watching me I make 'em jump right through a hoop Those animal crackers in my soup When I get hold of the big bad wolf I just push him under to drown Then I bite him in a million bits And I gobble him right down When their inside me where it's dark I walk around like Noah's ark I stuff my tummy like a goop With animal crackers in my soup.
I'd say I'm a good cook. I have a lot of German recipes that I can make - schnitzel, meatballs and things with cabbage. I love cabbage.
The sign said 'The Green Turtle, Chelonia myadas, is the source of turtle soup....' I am the source of William G. soup if it comes to that. Everyone is the source of his or her kind of soup. In a town as big as London, that's a lot of soup walking around.
I remember a time when a cabbage could sell itself by being a cabbage. Nowadays it’s no good being a cabbage – unless you have an agent and pay him a commission. Nothing is free anymore to sell itself or give itself away. These days, Countess, every cabbage has its pimp.
Cabbage soup and barley. They're Russia's national food. Both excellent in their way, but a shade monotonous.
I especially like to make my own ginkgo soup, bean curd sheet soup, and red bean soup. This way, I can control the sugar portions.
Writing an informative yet compact thriller is a lot like making maple sugar candy. You have to tap hundreds of trees - boil vats and vats of raw sap - evaporate the water - and keep boiling until you've distilled a tiny nugget that encapsulates the essence.
If you make a huge pot of soup, you can freeze part of it and eat off it for days. I love making green bean soup, and I'll throw in some cashews, almonds or tofu, and voila, I've got a soup that's loaded with protein and vegetables.
I did every diet: Atkins. Cabbage-soup diet. Dean Ornish. But I couldn't live the rest of my life like a rabbit.
We lived near a supermarket, and whatever they threw away, we would get it, and my mother would make soup. Or she would get a big can of lard, a big can of meal, a big can of flour, a big can of beans, and fix the same meal for months.
I'm sick of Soup Of The Day, man. It's time we make a decision. I need to know what Soup From Now On is.
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