Oh madam, when you put bread and cheese, instead of burnt porridge, into these children's mouths, you may indeed feed their vile bodies, but you little think how you starve their immortal souls!

— Charlotte Bronte

Breathtaking Bread And Cheese quotations

My favorite sandwich is peanut butter, baloney, cheddar cheese, lettuce, and mayonnaise on toasted bread with catsup on the side.

Bread and cheese quote A slutty girl is like the first piece of bread in a loaf, everybody touches it b
A slutty girl is like the first piece of bread in a loaf, everybody touches it but nobody wants it.

I have wished to see chemistry applied to domestic objects, to malting, for instance, brewing, making cider, to fermentation and distillation generally, to the making of bread, butter, cheese, soap, to the incubation of eggs, &c.

Bread and cheese quote Age is no importance unless you are a cheese.
Age is no importance unless you are a cheese.
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My perfect last meal would be: shrimp cocktail, lasagna, steak, creamed spinach, salad with bleu cheese dressing, onion rings, garlic bread, and a dessert of strawberry shortcake.

A meal of bread, cheese and beer constitutes the perfect food.

I do like a little romance... just a sniff, as I call it, of the rocks and valleys. Of course, bread-and-cheese is the real thing. The rocks and valleys are no good at all, if you haven't got that.

In Pizza Express you can get garlic bread with cheese and tomato.

Now correct me if I'm wrong, but that's a pizza.

Everything on our dinner table-the meat, cheese, salad, bread, and soft drink-requires carbon dioxide to be there. For those of you who believe that carbon dioxide is a pollutant, we have a special diet: water and salt!

Once I was a couple. I was my own king and queen with cheese and bread and rosé on the rocks of Rockport.

Bachelor's fare: bread and cheese, and kisses.

The bread and the pastry, the cheeses and wine, and the sugar go into the Supper of the lamb because we do. It is our love that brings the city home. It is I grant you, an incautious and extravagant hope. But only outlandish hopes can make themselves at home.

I remember eating in school in the years after the Second World War.

Most of my friends had miserable portions of Spam with an inedible, glutinous pudding served in containers we called 'coffins.' As a vegetarian, I had a lump of loathsome cheese and some bread.

I never touch sugar, cheese, bread... I only like what I'm allowed to like. I'm beyond temptation. There is no weakness. When I see tons of food in the studio, for us and for everybody, for me it's as if this stuff was made out of plastic. The idea doesn't even enter my mind that a human being could put that into their mouth. I'm like the animals in the forest. They don't touch what they cannot eat.

My mom makes this amazing little snack that, to this day, I still think about.

It's pita bread wrapped with melted butter, feta cheese, and cucumbers. That, to me, is still heaven. It's my childhood.

Epicurus recommends bread and cheese as the staple, and his emphasis is more on avoiding pain than on seeking pleasure, insofar as pleasure-seeking tends to be followed by painful after-effects.

When you think about a barbecue, most people think of slabs of ribs, but you don't need to do that in today's culinary barbecue world. Short ribs, barbecue chicken, skewered shrimp, vegetable kebabs, lobster mac and cheese with or without the lobster, and a donut bread pudding for dessert that's absolutely amazing. These are things that are safe whether you're a novice or a professional. Be creative and stay within your culinary pantheon.

"There are strings," said Mr. Tappertit, flourishing his bread-and-cheese knife in the air, "in the human heart that had better not be wibrated..."

From my table inside I watch the glamorous women outside who are lunching on Spa Cobb salads without blue cheese or dressing. The man with the bread basket wanders from table to table, lonesome as a cloud. When he comes to me his basket is full and perfectly arranged. He gives me a smile of sincere pleasure when I tell him I will take both the sourdough roll and the cheese stick.

I eat excellent bread, clean meat, good crisp veggies, organic fruits and nice wine and cheese. It is one of the things I am truly grateful for. I'm not kidding. You can't ask a single mother of three working two jobs for minimum wage to eat that way. I am lucky.

The stars are the jewels of the night, and perchance surpass anything which day has to show. A companion with whom I was sailing one very windy but bright moonlight night, when the stars were few and faint, thought that a man could get along with them,-though he was considerably reduced in his circumstances,-that they were a kind of bread and cheese that never failed.

A whole new thing. A forging of the humble parts of bread and cheese into a greater whole. I call it...a cheese-trap.

The waiter brought fresh-baked bread and cheese, a bottle of sparkling water for Annabeth, and a Coke with ice for me (because I’m a barbarian).

First, he says, you have to go out into the world.

This is not a simple matter of going outside one's door. No, that is simply going out. That's what one does when one is on the way to the store to buy a loaf of bread, some cheese, and a bottle of wine. When one goes out into the world, one is shedding preconceptions of past paths and ideas of past paths, and trying to move freely through an unsubstantiated and new geography.

Think of it like the best mac and cheese you've ever had.

No neon yellow Velveeta and bread crumbs. I'm talking gourmet cheddar, the expensive stuff from Vermont that crackles as it melts into the crust on top. Imagine if right before you were about to tear into it, the mac and cheese starts talking to you?

There he got out the luncheon-basket and packed a simple meal, in which, remembering the stranger's origin and preferences, he took care to include a yard of long French bread, a sausage out of which the garlic sang, some cheese which lay down and cried, and a long-necked straw-covered flask wherein lay bottled sunshine shed and garnered on far Southern slopes.

I basically have the diet of a 19th-century Irish navy, apart from the litre of stout a day. It's meat and potatoes and bread and cheese: those are my four food groups.