I come fresh from the street,
fast on my feet, kind a lean and lazy;
not much meat on my bones, and a whole lot alone,
and more than a little bit crazy.
The old six string was all I had
to keep my belly still,
and for each full hour lesson I gave
I got a crisp ten dollar bill.
--
I Wanna Learn a Love SongHarry Chapin
We eat a lot of lean meat and fresh vegetables…. You are what you eat, you know. When I'm 100, I'll still be doing pin-ups.
Jayne Mansfield
Ask Bill [Gates] why the string in [MS-DOS] function 9 is terminated by a dollar sign. Ask him, because he can't answer. Only I know that.
Gary Kildall
During a debate with Farrell Till, Hovind made the following claim about Donald Johanson: "[He] found the leg bones of Lucy a mile and a half away from the head bones. The leg bones were 200 feet deeper in a deeper layer of strata. I would like to know how fast the train was going that hit that chimpanzee."
Kent Hovind
The flesh of the buffalo is, I think, as fine as any meat I ever tasted: the old hunter will not admit that there is anything equal to it. Much of its apparent savoriness, however, results perhaps from our sharpened 'prairie appetites,' and our being usually upon salt provisions awhile before obtaining it. The flesh is of coarser texture than beef, more juicy, and the fat and lean better distributed. This meat is also very easy of digestion (It has often been remarked by travelers, that however much buffalo meat one may eat, no inconvenience is ever suffered from it.), possessing even aperient qualities. The circumstance that bulls of all ages, if fat, make good beef, is a further proof of the superiority of buffalo meat. These are generally selected for consumption in the winter and early spring, when the cows, unless barren, are apt to be poor; but during most of the year, the latter are the fattest and tenderest meat. Of these, the udder is held as hardly second to the tongue in delicacy. But what the tail of the beaver is to the trapper, the tongue of the buffalo is to the hunter. Next to this are the 'marrow-bones,' the tender-loins, and the hump-ribs. Instead of a gristly substance, as sometimes stated, the hump is produced by a convex tier of vertical ribs, which project from the spine, forming a gradual curve over the shoulders: those of the middle being sometimes nearly two feet in length. The 'veal' is rarely good, being generally poor, owing to the scanty supply of milk which their dams [mothers] afford, and to their running so much from hunters and wolves.
Josiah Gregg
The lesson they took home with them was simple; it takes a full belly before a man or woman gives a tinker’s damn about anything as large as a planet.
David Brin
Chapin, Harry
Chaplin, Charlie (Sir Charles Spencer Chaplin)
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