Carrot Quotes

“Ellie: "What was your favourite food before root beer floats were invented?"Will: "I dont know. Food was terrible before people started putting lots of chemicals and artifiacal flavours into it to make it taste better. I guess Ive always like carrots a lot."Ellie: "Carrots?" "Your other favourite food is carrots? What is wrong with you?”

“You were gullible," he said. And then, "When you were really little, you hated carrots. You wouldn't eat them. But then I told you that if you ate carrots, you'd get X-ray vision. And you believed me. You believed everything I said." I did. I really did. I believed him when he said that carrots could give me X-ray vision. I believed him when he told me that he'd never cared about me. And then, later that night, when he tried to take it back, I guess I believed him again. Now I didn't know what to believe. I just knew I didn't believe in him anymore.”

“Dinner was wonderful. There was a joint of beef, with roast potatoes, golden-crisp on the outside and soft and white inside, buttered greens I did not recognize, although I think now that they might have been nettles, toasted carrots all blackened and sweet (I did not think that I liked cooked carrots, so I nearly did not eat one but I was brave, and I tried it, and I liked it, and was disappointed in boiled carrots for the rest of my childhood.) For dessert there was the pie, stuffed with apples and with swollen raisins and crushed nuts, all topped with a thick yellow custard, creamier and richer than anything I had ever tasted at school or at home. The kitten slept on a cushion beside the fire, until the end of the meal, when it joined a fog-colored house cat four times its size in a meal of scraps of meat.”

“The boldest of the three (thieves) moved suddenly, grabbed Angua and pulled her upright. "We walk out of here unharmed or the girl gets it, all right?" he snarled. Someone sniggered. "I hope you're not going to kill anyone," said Carrot."That's up to us!""Sorry, was I talking to you?" said Carrot. "Don't worry, I'll be fine," said Angua. She looked around to make sure Cheery wasn't there and then sighed."Come on, gentlemen, let's get this over with.""Don't play with your food!" said a voice from the crowd.There were one or two giggles until Carrot turned in his seat, whereupon everyone was suddenly intensely interested in their drinks."It's OK," said Angua quietly.Aware that something was off kilter, but not quite sure what it was, the thieves edged back to the door. No one moved as they unbolted it and, still holding Angua, stepped out into the fog, shutting the door behind them. "Hadn't we better help," said a constable who was new to the Watch. "They don't deserve help," said Vimes. there was a clank of armor and then a long, deep growl, right outside in the street. And a scream and then another scream. and a third scream modulated with "NONONOnonononononoNO!...aarghaarghaargh!" Something heavy hit the door.”

“Eden Fruitarianism is the solution to the dilemma of the screaming carrot.”

“Men who’ve made choices always feel they own their destiny. Few ever think to ask who shaped and offered up those choices. Who dangles the carrot they think they’ve chosen to follow.”

“Colon thought Carrot was simple. Carrot often struck people as simple. And he was.Where people went wrong was thinking that simple meant the same thing as stupid.”

“My dinners at home are startlingly simple. Every night, I stop at the market near my hotel and pick up a steak, lamb chops or some liver, which I broil in the electric oven in my room. I usually eat four or five raw carrots with my meat, and that is all. I must be part rabbit; I never get bored with raw carrots.”

“Perhaps the most important thing I came to understand during my decade at HoJo's was that Americans had extremely open palates compared to French diners. They were willing to try items that lay outside their normal range of tastes. If they liked the food, that was all that mattered. I wasn't constantly battling ingrained prejudices as I would have been in France, where doing something as simple as adding carrots to boeuf bourguignon could have gotten me guillotined, not because carrots make the dish taste bad (they are great), but because it wouldn't be the way a boeuf was supposed to be made. In France, unless a dish was prepared exactly "right," people would know and complain. In the States, if it tasted good, then fine, the customer was happy. A whole new world of culinary possibilities had opened up before me.”