First we did fried chicken, then we chopped some celery, then we took the chicken out, and then we did some pasta, now we're sorting clothes,
Quotes about celery (12 Quotes)
Season the inside and the outside of the turkey real good with salt and pepper this will give the turkey some flavor. Then, cut up some onions and one stalk of celery and place it inside the turkey.
Today I think Only with scents, scents dead leaves yield, And bracken, and wild carrot's seed, An the square mustard field Odours that rise When the spade wounds the root of tree, Rose, currant, raspberry, or goutweed, Rhubarb or celery.
The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it.
Canada is the essence of not being. Not English, not American, it is the mathematic of not being. And a subtle flavour - we're more like celery as a flavour.
The Democrats seem to be basically nicer people, but they have demonstrated time and again that they have the management skills of celery.
I'm afraid of losing my obscurity. Genuineness only thrives in the dark. Like celery.
My parents were vegetarians. I'd show up at school, this giant black kid, with none of the cool clothes and a tofu sandwich and celery sticks.
Many kids can tell you about drugs but do not know what celery or courgettes taste like.
The thought of two thousand people crunching celery at the same time horrified me.
The near end of the street was rather dark and had mostly vegetable shops. Abundance of vegetables piles of white and green fennel, like celery, and great sheaves of young, purplish, sea-dust-coloured artichokes ... long strings of dried figs, mountains of big oranges, scarlet large peppers, a large slice of pumpkin, a great mass of colours and vegetable freshness....
The word 'vegetable' has no precise botanical meaning in reference to food plants, and we find that almost all parts of plants have been employed as vegetables - roots (carrot and beet), stems (Irish potato and asparagus), leaves (spinach and lettuce), leaf stalk (celery and Swiss chard), bracts (globe artichoke), flower stalks and buds (broccoli and cauliflower), fruits (tomato and squash), seeds (beans), and even the petals (Yucca and pumpkin).