Zitat des Tages über Kohl / Cabbage:
'Up the Junction' went on to inform my love of British social realism. It was the first film I saw of this ilk, a very stark, visceral reflection of England, an England I didn't necessarily feel a part of but that I knew was out there. You could almost smell the bread and butter and cabbage.
I did a commercial when I was, like, 5 or 6 years old for... what was it called?... Cabbage Patch Kids! That was the first thing I ever did. Little bit embarrassing.
At lunchtime, our kitchen was like a mini restaurant: my grandmother and mother had to cook for as many as 25 people - extended family plus 10 employees. We ate a lot of cabbage and a lot of potatoes.
At home I have big vats of cabbage soup that I make to slim down.
Cauliflower is nothing but cabbage with a college education.
Cabbage: a familiar kitchen-garden vegetable about as large and wise as a man's head.
But if you pick up every other magazine, it is the peanut butter diet, or the cabbage soup diet, and then you go to the radio and you hear that you can drink some solution and you will lose weight overnight. It just does not work that way!
I like to get where the cabbage is cooking and catch the scents.
Diets - the ultimate empty promise perpetuating the same cycle over and over again. We've all been victims of yo-yo dieting. We stick to some diets longer than others, but c'mon, just how much cabbage soup can a person eat?
I was an avid reader as a child. I am losing that habit now, as my brain congeals into cabbage from wearing too many heels and too much foundation.
I'm obsessed with broccoli, carrots, celery, string beans, snap peas, black kale, brussels sprouts, cabbage - I could go on! They used to call me 'rabbit' when I was a kid. I hate mushrooms, though. I apologize to fungi lovers, but this way, there's more for you!
One day, the people who work in my kitchen stir-fried chopped Napa cabbage to serve with some meat or fish for their own dinner. I got to thinking: 'What if the cabbage was the most important thing on the plate?'
My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red cabbage and lovely cauliflower with butter and bread crumbs.
I am often asked the question: 'What is your favorite type of food?' Although I always answer Japanese, the real response should be and is pierogi, the delectable Polish dumplings that my mother, Big Martha, made so well in many incarnations: potato, sweet cabbage, blueberry, peach, plum, and apricot.
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.