Quotes About Peppers

“Bonnie Jean (who thinks all philosophers are idiots) has this quarrel with Wittgenstein, who in several places says that reddish green is inconceivable. Yet every summer, when our peppers are drying from green to red, one can see an intermediate stage that is precisely reddish green.”

— Guy Davenport

“Somebody's going to be reading, right? Wrong. They're FBing. Doing a Number Two. Maybe I shouldn't have had those chilli peppers. Hope y'all having a good day! -Coming from a toilet not far from you. xxxx”

— Hope Barrett

“Love can be just like hot peppers, exciting on the way in and agonizing on the way out.”

— Sorin Suciu

“I tried to turn my heart to the living, to the place I was, but putting seed in land not owned by me or my family seemed alien. The sandy, gray-white soil looked like dirty beach sand, not fit for growing anything. It smelled like dust. Yet weeds and trees and wildflowers grew along the roads. When we drove into town, we passed dense, impenetrable woods and fields of corn, peas, and peppers. Such new combinations of seemingly poor soil and happy flora puzzled me. Everywhere I went, I picked up the dirt, examining it for clues. Bringing anything out of such soil would require a whole new language on my part. I imagined there must be something richer and darker under the gray sand, or some trick the farmers all knew. Trick or no trick, what I had always been able to do well now seemed inaccessible. Still, I searched the yard around our house for the best spot to plant my fall garden.”

— Rhonda Riley

“Border crossings in the Balkans, where bitter wars have been waged, were not regarded as pleasurable; in many places, they weren't even possible, and one avoided them. But, while riding in the droshky and later, when we dismounted, we saw the most luxuriant orchards and vegetable gardens, dark-violet eggplants, peppers, tomatoes, cucumbers, gigantic pumpkins and melons; I couldn't get over my amazement at all the different things that grew here. "That's what it's like here", said Mother, "a blessed land. And it's a civilized land, no one should be ashamed of being born here.”

— Elias Canetti

“Shrimp and green peppers are shriveling in my refrigerator”

— Megan Boyle

“Your mother's chili was onions, hamburger, tomato soup, kidney beans, no chili powder, no peppers. Mexican flags flew at half staff every time she made it.”

— Dennis Vickers

“I don't like to design single objects. I like my pieces to have a relationship to each other. They can be mother and child, like the Schmoo salt and pepper shakers, or brother and sister like the Birdie salt and peppers, or cousins, like most of my dinnerware sets.”

— Eva Zeisel

“People with chile peppers on their chef pants shouldn't be allowed in the kitchen.”

— April Bloomfield

“Dropkick Murphys get me going, Red Hot Chili Peppers, Nirvana ... plus, all the regular hip-hop stuff.”

— Kobe Bryant

“I love red bell peppers. Bell peppers in general, really. I like to eat them like apples. They're so crunchy and delicious.”

— Alex Honnold

“Why not mix this and that? If soy goes well with fish, how come no one does beef carpaccio with soy? Why do we have such a taste and not another? It's all about culture. There is something, however, that I really don't like: bell peppers.”

— Ferran Adria

“Unique to Sichuan, ma is the spicy flavor of a wild tree peppercorn called huajiao-with a taste between peppercorn, caraway, and clove, but so strong that too much will numb the mouth. Two varieties grow in Sichuan, clay red peppercorns and the more perfumey brown ones. La means "hot spice" and is accomplished with small burning red peppers. The combined seasoning, ma-la, defines the taste of Sichuan food.”

— Mark Kurlansky

“I never liked apples. In fact, when I was a little girl, my mom wanted to give me apples in my lunch box and I would ask for green peppers. So bizarre ... It's funny - I don't have an apple a day, but I can say that I have a few a week.”

— Lana Parrilla

“Sustainable scallops with a mirepoix of carrots, celeriac, shallots, and bell peppers and a sesame oil dressing. The recommended accompanying beverage is pinot gris.”

— Graeme Simsion

“Growing up, I was a little hippie kid. I went to some good concerts ... Amnesty International with Bob Dylan and Tracy Chapman ... The best concert I ever went to was this one at the Cow Palace my freshman year in college on New Year's Eve. It was Pearl Jam opening for Nirvana opening for Red Hot Chili Peppers.”

— Summer Sanders

“What are you chopping up?"
"The trinity: onions, green peppers, and celery. Etouffee's going in the pot. Dune and Nate are on the way back from their consults, and they're bringing crawfish. So," he said, scraping bits of cut vegetables from his knife onto the side of the stainless-steel pan, "final judgement's on the way.”

— Myra McEntire

“... it is a matter of record that in our sorry age with its prejudice in favour of male children many poor families donated to their favoured cult-temple the daughters they could not afford to marry off or feed, in the hope that they might live in holiness as servants or, if they were fortunate, as dancers; vain hopes, alas, for in many cases the priests in charge of these temples were men in whom the highest standards of probity were mysteriously absent, a failing which laid them open to offers of cash on the nail for the young virgins and not-quite-virgins and once-again-virgins in their charge. Thus Abraham the spice merchant was able to use his widespread Southern connections to harvest a new crop, entered in his most secret ledgers as 'Garam Masala Super Quality', and also, I note with some embarrassment, 'Extra Hot Chilli Peppers: Green.”

— Salman Rushdie

“The same chemicals were used in the cooking as were used on the composition of her own being: only those which caused the most violent reaction, contradiction, and teasing, the refusal to answer questions but the love of putting them, and all the strong spices of human relationship which bore a relation to black pepper, paprika, soybean sauce, ketchup and red peppers.”

— Anaïs Nin

“I'm always thirsty when I wake up, so I guzzle a bottle of Smart water before I scramble tofu with onions, peppers and spinach and top it with salsa. I've been a vegetarian for years, but I recently became vegan.”

— Carrie Underwood

“I met the guys through a friend of a friend, and their former drummer had quit. I wasn't too familiar with the Chili Peppers before that, so I joined at the end of 88' and we finished recording Mother's Milk at the end of 89', next thing I know I'm in Spin with a sock.”

— Chad Smith

“One day, I'll be listening to a bunch of Ray Charles, the next day it's nothing but Red Hot Chili Peppers. The next day it might be Tupac all day.”

— J. Cole

“Julius Peppers is probably 6'7 and 300 pounds. The great players spend all year round training for 16 games. It isn't fun being on the receiving end.”

— Matthew Stafford

“We don't need a melting pot in this country, folks. We need a salad bowl. In a salad bowl, you put in the different things. You want the vegetables - the lettuce, the cucumbers, the onions, the green peppers - to maintain their identity. You appreciate differences.”

— Jane Elliot

“I have to say I love Dempsey's Brew Pub & Restaurant. It's gorgeous with that Camden Yard brick surrounding it, and it just screams Baltimore. I love the Black and Orange Burger that is topped with fresh orange bell peppers, caramelized onions and sharp cheddar cheese.”

— Johnathon Schaech

“No more Internet. No more social media, no more scrolling through litanies of dreams and nervous hopes and photographs of lunches, cries for help and expressions of contentment and relationship-status updates with heart icons whole or broken, plans to meet up later, pleas, complaints, desires, pictures of babies dressed as bears or peppers for Halloween. No more reading and commenting on the lives of others, and in so doing, feeling slightly less alone in the room. No more avatars.”

— Anonymous.

“Chipotles, which are dried jalapeno peppers, give out a terrific smoky flavour - they're warm, earthy and usually not too spicy.”

— Yotam Ottolenghi

“The soft aroma of old worn cotton from a linen chest, the lingering smell of tobacco on an angora sweater; Jergen's hand lotion, sauteed green peppers and onions; the sweet, nutty smell of peanut butter and bananas, the oaken smell of good bourbon. A combination of lily of the valley, cedar, vanilla, and somewhere, the lingering of old rose. These smells are older than any thought. Mama, Teensy, Neecie, and Caro, each one of them had an individual scent, to be sure. But this is the Gumbo of their scents. This is the Gumbo Ya-Ya. This is the internal vial of perfume I carry with me everywhere I go.”

— Rebecca Wells

“I use those medical gloves that fit very tightly and are disposable for all chopping - peppers, onions, garlic, etc. Very Lady Macbeth, I think.”

— Nora Ephron

“Hannah asked. "Six cans or three quarts of canned tomatoes, two onions the size of a tennis ball, sixteen ounces of jalapeno peppers or one pint if you've canned them yourself, a tablespoon and a half of garlic powder, a teaspoon and a half of both black pepper and salt, and some cilantro chopped fine if you want. Makes a gallon," Sue said. "I found”

— Carolyn Brown

“Take the juice of one lime and add it to two cups of diced watermelon, one cup of diced and peeled cucumber, three or four sliced green onions, a couple of tablespoons of fresh cilantro that's been cut very fine, two teaspoons of jalapeno peppers cut up just as fine, or more if you want it hotter, and a teaspoon of sugar. It's the best thing in the world with fresh fried corn tortilla chips,”

— Carolyn Brown

“I would have done anything for Intisar. Her love was like three kebab meals to me, with tahini and hot peppers. I never took her for granted. Never.”

— G. Willow Wilson

“Our gardening forebears meant watermelon to be the juicy, barefoot taste of a hot summer's end, just as a pumpkin is the trademark fruit of late October. Most of us accept the latter, and limit our jack-o'-latern activities to the proper botanical season. Waiting for a watermelon is harder. It's tempting to reach for melons, red peppers, tomatoes, and other late-summer delights before the summer even arrives. But it's actually possible to wait, celebrating each season when it comes, not fretting about its being absent at all other times because something else good is at hand.”

— Barbara Kingsolver

“Course they wouldn't have all the details, like whether or not they played in squares of sunlight on their walls, if they wore spiders on their hats, if they ate hamburger every other day, if they had ever made love in a yellow canola field tenderly or passionately or awkwardly. If they preferred dresses or pants, if they shaved their legs or didn't, or if they preferred red peppers to green. Stuff was happening. Even in Half-a-Life. Little things, but it all added up to something big. To our lives. It was happening all along. These were our lives. This was it. My mom was hanging on to the lives, the recorded lives, of these women. We might escape, but what if we didn't? What if we lived in Half-a-Life all our lives, poor, lonely, proud, happy? If we did, we did. These were our lives. If we couldn't escape them, we'd have to live them.”

— Miriam Toews

“Being a dad and being in the Red Hot Chili Peppers and all the stuff I have to do ... The trumpet requires a lot of diligence, and I haven't had the time.”

— Flea

“Later in high school, I met Hillel Slovak, who was the original guitar player of the Chili Peppers, and we became really close. We had a band, and we didn't like the bass player, so I started playing bass, and I got a bass two weeks later.”

— Flea

“If I were a customer, and I was given a dish with peppers, I would hate it. I also don't like blood sausage.”

— Ferran Adria

“I'm not afraid to call a wine that tastes like Skittles or green peppers mixed with orange marmalade. I'll say, 'It tastes like chicken.' I mean, that's not what people think of when they think of wine, but that's what it tastes like to me and it hits home.”

— Gary Vaynerchuk

“If the manifest of ingredients on the bottle had been legible, it would have read something like this: Water, blackstrap molasses, imported habanero peppers, salt, garlic, ginger, tomato puree, axle grease, real hickory smoke, snuff, butts of clove cigarettes, Guinness Stout fermentation dregs, uranium mill tailings, muffler cores, monosodium glutamate, nitrates, nitrites, nitrotes and nitrutes, nutrites, natrotes, powdered pork nose hairs, dynamite, activated charcoal, match-heads, used pipe cleaners, tar, nicotine, single-malt whiskey, smoked beef lymph nodes, autumn leaves, red fuming nitric acid, bituminous coal, fallout, printer's ink, laundry starch, drain cleaner, blue chrysotile asbestos, carrageenan, BHA, BHT, and natural flavorings.”

— Neal Stephenson

“My point is, I love gardening as a hobby. Right now in our garden, Portia and I are growing tomatoes, peppers, zucchini, beets, eggplant, basil, and a whole assortment of herbs. It smells nice, it looks nice, and I can't tell you how satisfying it is to be able to host a dinner party and offer my quests the literal fruits of my labor. (As it turns out, these are very different than the fruits of one's loins. At a recent dinner party, I accidently asked Martha Stewart how she was enjoying the fruits of my loins and she nearly choked on her stew.)”

— Ellen DeGeneres

“There aren't a lot of hobbies you can eat. Like, let's say you love to cook. That's a bad example. Let's say you love to travel, and everywhere you go, you try the food at the best local- My point is, I love gardening as a hobby. Right now in our garden, Portia and I are growing tomatoes, peppers, zucchini, beets, eggplant,”

— Ellen DeGeneres

“We ran, plowing through another pile of peppers. [No, I didn't pick a peck of them, Sadie - just shut up.]”

— Rick Riordan

“I am open to the accusation that I see compost as an end it itself. But we do grow some real red damn tomatoes such as you can't get in the stores. And potatoes, beans, lettuce, collards, onions, squash, cauliflower, eggplant, carrots, peppers. Dirt in you own backyard, producing things you eat. Makes you wonder.”

— Roy Blount, Jr.

“I believe that virtually everyone has the ability to either grow some food at home, or to find an appropriate location to start a garden. I may sound like a kook who plants my landscape with cucumbers instead of carnations, peppers instead of petunias, and fruit trees rather than ficus, but I am convinced that wherever you go, you can grow food! Now is the time for us to join together and plant the seeds that will transform the places in which we live.”

— Greg Peterson

“The guy we want to get is the guy who did the Aerosmith album which is coming out in two days, and a Chili Peppers album, and a couple of Pearl Jam albums. We want to get someone that will sort of bring out the high energy aspect more than the dreaminess that was on the last album.”

— Mike Gordon

“Wig Out At Jagbags is inspired by Cologne, Germany, Mark Von Schlegell, Rosemarie Trockel, Von Spar and Jan Lankisch, Can and Gas; Stephen-Malkmus-imagined Weezer/Chili Peppers, Sic Alps, UVA in the late 80's, NYRB, Aroma Charlottenburg, inactivity, Jamming, Indie guys trying to sound Memphis, Flipper, Pete Townshend, Pavement, The Joggers, The NBA and home life in the 2010's ...”

— Stephen Malkmus

“People like to blame Mexican food, but look at what's happening globally, look at all the fast foods and products filled with trans fat. Before the Mexican Revolution, a hundred years ago, people were eating what now macrobiotics tells us to eat, corn, black beans, rice. That's what people were eating - and chile peppers. That's a healthy diet.”

— Sandra Cisneros

“My music is rock. I listen to Red Hot Chili Peppers and I listen to one of my songs, and if I don't give you the same emotion, then I go back and re-spit.”

— Kanye West

“I never was much of an oyster eater, nor can I relish them 'in naturalibus' as some do, but require a quantity of sauces, lemons, cayenne peppers, bread and butter, and so forth, to render them palatable.”

— William Makepeace Thackeray

“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 ...”

— D.H. Lawrence