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Thursday, April 10, 2014

11 Recipes For Bookworms Who Love To Eat

For when the words are so good that you need something more.

Lamb Stew with Dried Plums

Lamb Stew with Dried Plums

What to read while eating it: Mockingjay (from The Hunger Games series) by Suzanne Collins

"I’m starving and the stew is so delicious—beef, potatoes, turnips, and onions in a thick gravy—that I have to force myself to slow down. All around the dining hall, you can feel the rejuvenating effect that a good meal can bring on. The way it can make people kinder, funnier, more optimistic, and remind them it’s not a mistake to go on living. It’s better than any medicine." / Via Spinach Tiger

Fried Green Tomatoes with Gutherie’s Sauce

Fried Green Tomatoes with Gutherie’s Sauce

What to read while eating it: Fried Green Tomatoes at the Whistle Stop Cafe by Fannie Flagg

"The food in the South is as important as food anywhere because it defines a person's culture." / Via Dash of East

Turkish Delight

Turkish Delight

What to read while eating it: The Lion, The Witch, and the Wardrobe by C.S. Lewis

"It is dull, Son of Adam, to drink without eating," said the Queen presently. "What would you like best to eat?"

"Turkish Delight, please, your Majesty," said Edmund.

The Queen let another drop fall from her bottle on to the snow, and instantly there appeared a round box, tied with green silk ribbon, which, when opened, turned out to contain several pounds of the best Turkish Delight. Each piece was sweet and light to the very centre and Edmund had never tasted anything more delicious. / Via Sprinkle Bakes

Poularde √† l’Estragon

Poularde à l’Estragon

What to read while eating it: Anna Karenina by Leo Tolstoy

"The Tatar, recollecting that it was Stepan Arkadyevich’s way not to call the dishes by the names in the French bill of fare, did not repeat them after him, but could not resist rehearsing the whole menu to himself according to the bill: “Soupe printaniere, turbot sauce Beaumarchais, poulard a l’estragon, Macedoine de fruits . . .” and then instantly, as though worked by springs, laying down one bound bill of fare, he took up another, the list of wines, and submitted it to Stepan Arkadyevich." / Via Bryton Taylor

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