A Quote by Virginia Woolf

[Final diary entry:] Occupation is essential. And now with some pleasure I find that it's seven; and must cook dinner. Haddock and sausage meat. I think it is true that one gains a certain hold on sausage and haddock by writing them down.
I'm a vegetarian. You're a what? I don't eat meat. How can you not eat meat? I just don't. He says he does not eat meat. What? No meat? No meat. Steak? No... Chickens! No... And what about the sausage? No, no sausage, no meat! He says he does not eat any meat. Not even sausage? I know! What is wrong with him? What is wrong with you? Nothing, I just don't eat meat!
I changed my diet completely. You know, I'm from Cleveland, so I've always loved sausage and red meat and all of that stuff, so now I find myself not eating any of that, no red meat, no sausage. It's basically a vegetarian diet with a little bit of fish. I drink quarts of carrot juice, quarts of cranberry juice, endless amounts of water and nothing else.
When you cook a sausage, the skin sometimes breaks and the ground meat comes apart.
I know how to make sausage, and now that I've seen how laws are made, I'll stick with sausage.
They say you don't want to know how sausage is made. Book coverage is like sausage in that way: better not to know exactly how the gatekeepers of mainstream media choose which books to crown as must-reads each season - just swallow it down with a cold beer and call it a night.
I know I look like a piece of sausage to those lions. A sausage with braids.
I am always jumping into the sausage grinder and deciding, even before I’m half ground, that I don’t want to be a sausage after all.
I ate him," said the homunculus, biting into his sausage. The kids couldn't hide their looks of horror. He smiled, sausage juice running down his chin. "Oh, don't worry - I cooked him first. I'm not a barbarian.
Pride is all very well, but a sausage is a sausage.
Writing is like sausage making in my view; you'll all be happier in the end if you just eat the final product without knowing what's gone into it.
In sausage, fat is a source of both delightfully porky flavor and a springy texture. Without enough fat, sausage will be dry and tasteless.
The meat in the sausage has got to be Conservative.
So in order to make a large volume of sausage, you need to have a dedicated refrigerated room, where you can grind and mix and stuff and everything, because if sausage mixture gets too warm while you're forming it, it doesn't bind properly, and your sausages end up crumbly and dry.
It's the weirdest thing. Evan [Goldberg] was just telling me how weird it is that we won't be working on Sausage Party, to which I said, "Hopefully, we'll be working on Sausage Party 2." It was almost ten years ago when we came up with the idea.
I didn't like my mouth because I always felt like it was a sausage for a bottom lip, and I have an overbite, so I can't exactly close my mouth. It's really, really hard! But now I like it because it's kind of sultry, and it's my mouth. I should say I don't consider my bottom lip a sausage lip now - I like it, but I guess I grew into it. I definitely saved a couple hundred bucks instead of getting fillers.
I don't normally cook, but if I did it probably would be beans, sausage, bacon and eggs. I never really get to eat that to be honest.
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