84 Sentences With "pepper and salt" | Random Sentence Generator

Add the chayote and season with the sugar, pepper, and salt.

I'm so full and overwhelmed on garlic, onions and pepper and salt.

Combine the butter, vinegar, mustard powder, pepper, and salt in a bowl.

Avocado toast (with lemon, crushed red pepper and salt on Udi's bread) Dinner

Bring to taste with black pepper and salt and of course the cockles.

For the chamomile seasoning, combine the ground chamomile, ground black pepper and salt.

In a medium bowl, combine broth, cornstarch, soy sauce, garlic, red pepper, and salt.

Whisk together mayonnaise, sour cream, onion, lemon juice, vinegar, sugar, pepper and salt in a medium bowl. 2.

Toss to combine, then transfer to a serving platter and sprinkle with the Aleppo pepper and salt to serve.

In addition, I once stole a painting on a school trip, along with lots of pepper and salt mills.

Toss together grapes, shallots, 2 tablespoons oil and ¼ teaspoon each of the pepper and salt on an aluminum-foil-lined rimmed baking sheet.

Toss together salami, turkey, cheeses, olives, red bell pepper strips, cooked pasta and remaining black pepper and salt in a large serving bowl.

But it turns out that the cheese isn't entirely fundamental: Cacio e pepe's flavor is dominated by pepper and salt, not specifically cheese.

Meanwhile, process basil, vinegar, garlic, mustard and ½ teaspoon each of the black pepper and salt in a blender until the herbs are finely chopped.

In another dish, I cut up the head of broccoli and add lemon juice, olive oil, red pepper, and salt, and roast that off.

Transfer tomato mixture to a bowl, and stir in the olive oil, lemon zest, lemon juice, vinegar, honey, coriander, turmeric, pepper and salt. 3.

I seasoned the legs with a blend of toasted Sichuan pepper and salt and left them to cure for a few hours before cooking.

You go down to Texas and get those beautiful briskets and you get them done with their black pepper and salt and that's about it.

I open a can of tuna and season it with mayo, mustard, garlic salt, cayenne pepper, and salt and pepper, and throw it in with some romaine.

Ms. Pellew-Whyte substitutes snow peas for the usual long beans and adds little more than pepper and salt, forgoing soy sauce and sesame oil; I missed them a little.

So, the traditional pastrami in New York is a beef brisket, and it's seasoned with coriander, garlic, sometimes a little bit of allspice, and plenty of black pepper and salt.

The partners are especially proud of their cracked pepper and salt bagel, their whole-grain bagel and their pletzel, a kind of large, flattened bialy covered with onions and poppy seeds.

You'll need:Green lentils, dry (I used a little over a half cup to make two servings)Three cloves garlic (adjust to your discretion)ButterCanola or vegetable oilCumin, turmeric, paprika, chili pepper, black pepper, and salt.

Grind the seeds in a mortar and pestle until it is fine enough to pass through a fine mesh strainer, then whisk with the flour, baking soda, ground cardamom seeds, cinnamon, ginger, cloves, nutmeg, black pepper, and salt in a medium bowl. 3.

Finally, I'm home and full of energy; I wash my hair (something I do twice a week with baking soda, water, and rosemary essential oil and a tar shampoo — no oiliness for days!), do laundry, run the dishwasher, make a grocery list for tomorrow, meal prep next week's lunches (sautéed sweet potatoes, diced tomatoes, cannellini beans, black beans, chickpeas and brussels sprouts with turmeric, garlic powder, chili pepper, lemon pepper, and salt and pepper in coconut oil).

OYSTER SOUP Wash and drain two quarts of oysters, put them on with three quarts of water, three onions chopped up, two or three slices of lean ham, pepper and salt; boil it till reduced one-half, strain it through a sieve, return the liquid into the pot, put in one quart of fresh oysters, boil it till they are sufficiently done, and thicken the soup with four spoonsful of flour, two gills of rich cream, and the yelks of six new laid eggs beaten well; boil it a few minutes after the thickening is put in.

Besides eggs, rice vermicelli and prawns; coriander, garlic, black pepper and salt is used according to taste.

Some breeders believe that pepper and salt colored Giant Schnauzers are more docile than their black-furred counterparts.

In Lebanon, kafta is usually prepared by mixing the ground beef with onion, parsley, allspice, black pepper, and salt.

Pepper and salt grows in sand or loam over laterite and occurs between Eneabba and Albany in the south-west of Western Australia.

The basic recipe calls for milk and onion with breadcrumbs and butter added as thickeners, seasoned with nutmeg, clove, bay leaf, pepper, and salt.

The best way of dressing Pork Griskin is to roast it, baste it with a little butter and sage, and a little pepper and salt.

The ingredients include dates, plums, raisins, rose, red bean, sugar, banana, pepper and salt. JingBaJian evolved considerably, incorporating new ingredients such as mung bean and Liao flowers.

The ingredients are red lentils, rice, bulgur, olive oil, butter, onion, garlic, tomato, tomato paste, paprika, hot pepper, dried mint, black pepper, and salt; it is usually served with lemon wedges.

Another item that Daa Laang is famous for is the pepper and salt fried food. Daa Laang usually use some light food like tofu and squid to cook with. Chef will first fry the particular food and then re-fry it with pepper and salt, and serve with chili to create a spicy and salty dish. People will also order both hot and cold food from Daa Laang, which is usually cheaper food than the food served in formal Chaozhou restaurant.

Ful medames salad Ful medames salad () is an Arab breakfast mezze favorite, but it is also eaten as a hearty salad. It typically consists of fava beans, chopped tomatoes, onion, parsley, lemon juice, olive oil, pepper and salt.

The traditional recipe comes from southern regions as Oaxaca and Campeche. And of course every family prepares it of a different way, but the main ingredients for the arroz negro are rice, black bean broth, onion, epazote, serrano, pepper and salt.

Solid black adult Miniature Schnauzer Miniature Schnauzers have a very square-shaped build, measuring tall and weighing for females and for males. They have a double coat, with wiry exterior fur and a soft undercoat. In show trim, the coat is kept short on the body, but the fur on the ears, legs, belly, and face is retained. Recognized coat colors are black, pepper and salt, black and silver, and pure white; pepper and salt coloration is where coat hairs have banded shades of black, gray and silver, fading to a gray or silver at the eyebrows, whiskers, underbody and legs.

In Turkey, the fruit are stuffed with meat (lamb) and rice; other ingredients are onion, parsley, olive oil, mint, black pepper, and salt. In the Roman dish, the filing is traditionally made with rice alone and it can additionally be flavored with cinnamon.

Some versions may use mushrooms or mushroom ketchup in its preparation. Additional ingredients may include fish liquor (fish sauce), oyster liquor, mushroom liquor and lemon juice. Seasonings may include cayenne pepper, black pepper and salt. Some versions may be strained prior to use.

The Peugeot family of Valentigney, Montbéliard, Franche-Comté, France began in the manufacturing business in the 19th century. In 1842, they added production of coffee, pepper, and salt grinders.Georgano, G. N. Cars: Early and Vintage, 1886-1930. (London: Grange-Universal, 1985), p.22.

Amblyscirtes hegon, the pepper-and-salt skipper, is a butterfly of the family Hesperiidae. It is found from Nova Scotia and Maine, west to southern Manitoba, south to Georgia, northern Florida and south-eastern Texas. It is mostly absent from the coastal plain. The wingspan is 25–31 mm.

Also dialectally called Krumbierewurscht, this was formerly “poor people’s food”, but today it is a speciality. Potatoes, pork, beef and onions are put through the mincer and seasoned with savoury, pepper and salt. It can be fed into the traditional gut, preserved in a jar or even eaten straightaway.

Rosticciana () or rostinciana is a traditional Italian pork food from the region of Tuscany, grilled on charcoal or wood fire. It consists of pork ribs, chops and sausages that are seasoned with various spices (sometimes just pepper and salt) and rosemary dipped in vinaigrette before and after cooking.

Recipes for mayonnaise date back to the early nineteenth century. In 1815, Louis Eustache Ude wrote: > No 58.—Mayonnaise. Take three spoonfuls of Allemande, six ditto of aspic, > and two of oil. Add a little tarragon vinegar, that has not boiled, some > pepper and salt, and minced ravigotte, or merely some parsley.

Azerbaijani dushbara served in broth In Azerbaijan, the dumplings are smaller and the dough is thicker. ' are typically made from dough (wheat flour, egg, water), mutton (boneless), onions, vinegar, dried mint, pepper, and salt. The dish is prepared either with water or meat broth. Mutton can be substituted with beef, or even with chicken.

The fur on the Giant Schnauzer's face forms a distinct "beard" and eyebrows. Its stride is long and crisp. Giant Schnauzers come in two colors: solid black, and a pattern called pepper and salt, where banded hairs of black and white hairs cover the body, giving it the appearance of having been peppered and salted.

The blanched beans are added to the sauce together with finely ground fresh savoury, pepper and salt. When the pork is ready, it is removed from the broth, sliced and arranged on a large plate with the beans. The dish can be served with boiled potatoes and either wine or beer."Judd mat Gardebounen" , Mycitycuisine.org.

The head of the giant goby from Italy The giant goby, which grows to in length, is greyish to olive brown with 'pepper and salt' markings. These are especially notable in smaller specimens. in the breeding season the male is darker than the female. The body is covered in small scales, and the tail stalk is short.

Flower detail Philotheca spicata, commonly known as pepper and salt, is a species of flowering plant in the family Rutaceae and is endemic to the south- west of Western Australia. It is a small shrub with linear to narrow elliptical leaves and pink, mauve or blue flowers arranged in a raceme on the ends of branchlets.

Traditionally, besides plum the following ingredients are used: garlic, pennyroyal, cumin, coriander, dill, chili pepper and salt. Tkemali is used for fried or grilled meat, poultry and potato dishes, and has a place in Georgian cuisine similar to the one ketchup has in the United States. It can be made at home, but is also mass-produced by several Georgian and Russian companies.

Lyulya kebab The soft portion of the mutton is ground with onion using a meat grinder and mixed with pepper and salt. There should be 400 grams of onion in per 1 kilogram of minced meat. This ratio is followed, to make it stay on the skewer. The meat mash is mixed well and stored in a cold for an hour.

Vigan longganisa, also known as the Ilocano longganisa, is a Filipino pork sausage originating from Vigan City, Ilocos Sur. It is a type of de recado longganisa. It is made with ground lean pork, ground pork fat, brown sugar, garlic, onions, bay leaves, soy sauce, vinegar, black pepper, and salt to taste in hog casings. Chili flakes may also be added.

Acute diarrhea can be caused by cyathostomes or "small Strongylus-type" worms that are encysted as larvae in the bowel wall, particularly if large numbers emerge simultaneously. The disease most frequently occurs in winter time. Pathological changes of the bowel reveal a typical "pepper and salt" color of the large intestines. Animals suffering from cyathostominosis usually have a poor deworming history.

To prepare the dish, first the chicken is cooked in sufficient water, then onions, red bell pepper and salt are added. When it's finished the chicken is stripped and any bones are discarded. After comes the preparation of the rice where the chicken is then added and left to cook. Afterwards, in a frying pan, butter, onion, and red pepper are fried.

The labial are palpi black, mottled with light ochreous and white scales. The brush on the second joint is well developed but shorter than the terminal joint which is strongly roughened in front. The head and thorax are dark pepper and salt colored. The forewings have a light whitish steel-gray ground color, strongly overlaid with black and dark fuscous scales.

A large number of fish dishes are popular today, based on such species as salmon, cod, herring, sardine, and mackerel. Seafood is used fresh, smoked, salted or pickled. Variations on creamed seafood soups are common along the coastline. Due to seafood's availability, seafood dishes along the coast are usually based on fresh produce, typically poached (fish) and very lightly spiced with herbs, pepper, and salt.

A variety of Portuguese chouriços Portuguese chouriço or chouriça, is made (at least) with pork, fat, wine, paprika, garlic, hot pepper and salt. It is then stuffed into natural or artificial casings and slowly dried over smoke. The many different varieties differ in color, shape, spices and taste. Many dishes of Portuguese and Brazilian cuisine make use of chouriço, including cozido à portuguesa and feijoada.

Retrieved July 9, 2017.Moth Photographers Group at Mississippi State University The wingspan is 15.5–20 mm. The forewings are whitish, evenly and thickly overlaid with gray and fuscous scales giving the species a pepper and salt appearance. Toward the apex, the veins are slightly indicated by nearly unsprinkled whitish thin lines, with their interspaces rather more overlaid with dark scales than the rest of the wing.

Served with kefir and mizeria. The dish is also known as pieczonki, duszonki, duszaki, maścipula, dymfoki and prażuchy. The dymfoki variation is cooked from potatoes, kiełbasa, bacon and white cabbage with the addition of pepper and salt. Traditionally, prażonki are prepared in a cast- iron kettledrum, over an open fire - as the dish is prepared in Poręba (where original cast-iron kettledrums are still produced), Myszków and Zawiercie.

The practice of cosmetic docking is currently opposed by the American Veterinary Medical Association. In the area of origin (Flanders, Belgium) cropping was made illegal in 2006. The weight of males ranges from 80 to 120 pounds or 36 to 54 kilograms, slightly smaller for females. They are powerfully built, with a thick double coat, which can be fawn, black, grey brindle, or "pepper and salt" in color.

Erigenia bulbosa, also known as harbinger of spring or pepper and salt, is a perennial plant in the family Apiaceae. E. bulbosa is the only species in the genus Erigenia and tribe Erigenieae. This plant is known as harbinger of spring because it is one of the earliest blooming native wildflowers of rich forests in the mid-latitude United States. Throughout most of its range it blooms from late February through early April.

When ripe the fruit is generally green, but sometimes it is streaked. After they have been gathered a few days they become soft arid may be eaten with pepper and salt. The avocado tastes somewhat like butter or marrow and hence it is called vegetable marrow.'"Planters' Monthly (Honolulu); June 1888 By 1890 "the Boston Fruit Company has got fully into work for the season, and steamers are now running regularly between Jamaica and Boston.

After browning the minced onions, garlic cloves and cabbage cut into strips in butter, sprinkle with flour and add a chopped tomato, mix and moisten with the white wine, then put the broth, pepper and salt. Let it cook coveredSoupe au fromage des lendemains de fête.,Soupe au fromage aveyronnaise.,. In a soup pot or large ovenproof dish, bread dips are first distributed, then grated or sliced cheese, layers of bread and a few cabbage leaves are alternated.

The major festivals of the temple include the Panguni Uthiram festival celebrated during the Tamil month of Panguni (March - April) and Thaipoosam during Thai (January - February). The other festivals include Kantha Sashti, Vaikasi Visagam, Aavani Moolam and Paal Perukku Vizha. Like other Murugan temples during the festivals, hundreds of devotees carry pots of milk and Kavadi around the streets of the temple. Devotees offer pepper and salt to Saravana Poigai, the temple tank, as a mark of worship.

A type of mixed-meat Serbian ćevapčići. They are usually served of 5–10 pieces on a plate or in a flatbread (lepinje or somun), often with chopped onions, sour cream, kajmak, ajvar, cottage cheese, minced red pepper and salt. Bosnian-type ćevapi are made from two types of minced beef meat, hand mixed and formed with a funnel, while formed ćevapi are grilled. Serbian-type ćevapi (ćevapčići) are made of either beef, lamb or pork, or mixed.

May Day Pies were made like a Cornish pastie, with a mixture of cooked meat (probably mutton or lamb) finely chopped apples, pears, onions, lemon thyme, rosemary, pepper and salt. Anne Hughes kept a diary and, during the year 1796, she wrote an account of the daily life on the farm, including some of her favourite recipes.Freeman, Bobby: A Book of Welsh Country Puddings and Pies: Traditional Recipes for Fruit, Milk and Bread Puddings and Sweet and Savoury Pies (Welsh Recipe Booklets), page 29. Y Lolfa Cyf.

It is considered that the word itself appeared for the first time in 1842 when Jeremias Gotthelf used it as a synonym for the Wire- Haired Pinscher, which was also known as Wire-Haired German Pinscher, Rauhaar Pinscher (Rough-Haired Terrier), Rattenfanger, Ratter. By the name "Wire- Haired German Pinscher" it received first German breed standard in 1880 (or 1884), and initially having a wide variety of coat colors, between 1885-1890 were introduced black and pepper-and-salt color variations which would become dominant colors in 1907 breed standard.

It was unknown outside of Bavaria until it became popular as a military dog during World War I and World War II. They have a dense coarse coat that protects them from the weather and from vermin. Giant Schnauzers come in two color patterns: Solid black, and a color known as pepper and salt, with banded hairs of alternating white and black, appearing gray at a distance. Where legal, they are shown with cropped ears and docked tails. Like other schnauzers, they have a distinct beard and eyebrows.

Sliced cucumber, red onion, green peppers, sliced radishes, paprika, other vegetables, ground pepper, and salt are used to add flavor to the slice of bread, and then more drippings are followed to top it off. Periodically, the charred remains are scraped off of the szalonna and are used as an additional topping. This dish was considered to be peasants' food since the most important aspect was the fat, discarded by wealthier Hungarians. Preparation, cooking and serving remain a longstanding summer tradition among even second and third generation American Hungarians.

The woman had her hand on the man's chest. Lawende would later identify the woman as Eddowes by her clothing when he was later shown her clothing at the mortuary. Lawende walked slightly apart from his two friends, and was the only one to take any notice of the man's appearance, having glanced at him briefly. He described the man as being of average build and looking rather like a sailor, wearing a pepper-and-salt-coloured loose-fitting jacket, a grey cloth cap with a matching peak, and a reddish neckerchief.

Distinguished by their long beards and eyebrows, Standard Schnauzers are always pepper and salt or less commonly black in color, with a stiff and wiry hair coat on the body similar to that of other wirehaired breeds. Their hair will perpetually grow in length without properly shedding, but contrary to popular belief Standard Schnauzers are not hypo-allergenic and they all shed to some degree. The more wiry – and correct and weather-resistant – the coat, the more that the coat will shed, though the hair dropped from a single dog is said to be nearly unnoticeable.

In Israel, meat kofta is part of the Mizrahi Jewish cuisine, and is made of minced meat, herbs, and spices, and cooked with tomato sauce, date syrup, pomegranate syrup, or tamarind syrup with vegetables or beans. A fish variety is prepared with minced fish, coriander, dried peppers (bell peppers and chili peppers), onion, black pepper, and salt, and is usually cooked in a tomato stew with chickpeas or white beans. The word kufta in Modern Hebrew, however, is used to describe a broad variety of dough dumplings, and was coined after the mention in the Jerusalem Talmud, written circa 200 CE.

Erkuai (, literally: ear piece) is a type of rice cake particular to the Yunnan Province of southwest China. The name literally means "ear piece," a reference to the shape of one of its common forms. It is often served stir- fried with vegetables, and málà (麻辣) sauce, which is a mixture of dried red chilis, Sichuan pepper, and salt. It is also sold as the popular street food kăo ĕrkuāi (烤饵块) or shāo ěrkuāi grilled and rolled around a yóutiáo (strip of fried dough), with sweet or savory condiments added, making a rolled-up snack resembling a Mexican burrito.

Curry powder is a spice mixture of widely varying composition developed by the British during the days of the Raj as a means of approximating the taste of Indian cuisine at home. Masala refers to spices, and this is the name given to the thick and pasty sauce based on a combination of spices with ghee (clarified butter), butter, palm oil or coconut milk. Most commercial curry powders available in Britain, the U.S. and Canada rely heavily on ground turmeric, in turn producing a very yellow sauce. Lesser ingredients in these Western yellow curry powders are often coriander, cumin, fenugreek, mustard, chili, black pepper and salt.

Satsivi () is a Georgian dish made of walnuts sauce and served cold, either as a dipping sauce for boiled or fried turkey or chicken. Traditionally, satsivi is made of walnuts, water, garlic, a combination of dried herbs, vinegar, cayenne pepper, and salt to taste. In this way, satsivi in the Caucasus is similar to the nut and/or legume-based paste sauces to the south, such as the hummus (which often contains garlic, lemon juice as a souring agent, and tahini, or sesame butter/paste) varieties found in Syrian, Lebanese, or generically Levantine cuisine. Boiled turkey or chicken pieces submerged in satsivi is a staple of winter holiday feasts.

Black cropped-ear female (1.5 y/o) and Pepper-and-salt natural- ear male (9mo) out of same U.S. kennel Twice a year, when most other breeds of dog are shedding their coat, a Schnauzer's coat will become dull and relatively easy to pull out and is said to have ‘blown’. At this point, the coat can be stripped or pulled out by hand and a new wire coat will re-grow in its place. Stripping is not painful for the dog and can be performed at any stage of hair growth although it is easier to do when the coat is ‘blown’. Alternatively, the coat can be regularly clipped with shears.

Yukgaejang (, 肉개醬) or spicy beef soup is a spicy, soup-like Korean dish made from shredded beef with scallions and other ingredients, which are simmered together for a long time. It is a variety of gomguk, or thick soup, which was formerly served in Korean royal court cuisine. It is thought to be healthful and is popular due to its hot and spicy nature. In addition to shredded beef, scallions, and water, the dish generally also includes bean sprouts, gosari (bracken fern), torandae (taro stems), sliced onion, dangmyeon (sweet potato noodles), chili powder, garlic, perilla seeds (also called wild sesame seeds), soy sauce, oil (sesame oil and/or vegetable oil), black pepper, and salt.

In Jordan, they are usually made of beef, chicken, lamb, or a mixture of chicken and beef with allspice, parsley, mint, onion, black pepper, and salt and are fried in olive oil or cooked in tomato or pomegranate stews. Kofta in the Palestinian Community is very similar to the Jordanian kofta. It also pronounced as kafta, is made of minced meat, usually beef or veal, or a mixture of beef with lamb. It contains herbs, finely chopped onions and spices, and it is either flattened on a tray and called suneyet kofta, or made into patties; the kofta is then either baked or cooked and simmered with tomato sauce, tahini sauce, date syrup, pomegranate syrup, or tamarind syrup, and typically accompanied by potatoes or other vegetables.

Her final wood engravings were for another private press, the Dropmore Press, for which she illustrated London Bookbinders 1780–1806 by E. Howe (1950). She illustrated a number of books with line drawings, including Over The Garden Wall by Eleanor Farjeon (1933), Mustard, Pepper and Salt by Alison Uttley (1938), Red-Letter Holiday by Virginia Pye (1940), Crossings by Walter de la Mare (1942), Countess Kate by Charlotte M. Yonge (1948) and The Bedside Barsetshire by L. O. Tingay (1949).L. M. Newman and D. A. Steel, Gwen and Jacques Raverat (Lancaster, University of Lancaster, 1989); Raverat played a significant part in the wood engraving revival in Britain at the beginning of the twentieth century. By 1914 she had completed some sixty wood engravings, far more than any of her contemporaries.

Mutzbraten with Sauerkraut and Bread Smoking is common practice in German butchering, but pure smoke-based techniques have not yet become popular until a few years ago. An old German barbecue style food is the Mutzbraten (pork shoulder) in Saxony and Thuringia, a fist-sized piece of meat from the shoulder or comb of a pork with a strong dry marinate from marjoram, pepper and salt, which is cooked and smoked over pieces of birch wood. It is usually served with Rye-wheat bread, Sauerkraut and mustard. Meanwhile, classic barbecue smoking techniques are also spreading in Germany and even industrially produced pulled meat like pork, chicken and turkey as well as a selection of barbecue sauces and side dishes like cole slaw are available as convenience food in many supermarkets.

The Galle Face Green is currently a 5 hectare ribbon strip of land between Galle Road and the Indian Ocean which is now the largest open space in Colombo. This is a popular destination for children, vendors, teenagers, lovers, kite flyers, merrymakers and all those who want to indulge in their favorite pastimes next to the sea under the open sky. On Saturday and Sunday evenings, the land is busy with day trippers, picnickers and food vendors selling cooked crabs and prawns, slices of mango with pepper and salt. There are two large hotels that border the strip; the Ceylon Inter-Continental Hotel and at the other by the quaint Galle Face Hotel, one of Sri Lanka's oldest and most popular hotels, with a variety of old world charm including old furniture, hand carved doors, balconies and high ceilings.

Since 2002, Leighton has been a regular contributor of single- panel cartoons to The New Yorker. He has also created comic strips and humorous illustrated puzzles. In 2006, with his partners at Puzzability, Leighton wrote "The New Yorker Book of Cartoon Puzzles and Games" which used approximately 700 New Yorker cartoons and their captions as the basis for a variety of puzzle types., The New Yorker Book of Cartoon Puzzles and Games, accessed August 27, 2013, Amazon.com Work that Leighton both wrote and drew has also appeared in the Wall Street Journal,Wall Street Journal, page D4 "Pepper... And Salt", June 21, 2012 Games,Games (magazine), masthead, page 4, listed as "Assistant Editor", June 1983 Nickelodeon Magazine,Nickelodeon Magazine, page 33, section "Credits", listed under "Illustration 24" Slate,Slate, Robert Leighton: Articles by Robert Leighton, Accessed June 14, 2013 and SpongeBob Comics.

" He then extolled his volunteers, led by Captain White's large company of Tiger Rifles who had "painted a motto or picture of some sort on [their]…broad brimmed…hat[s] such as: A picture of Mose, preparing to let fly with his left hand and fend with his right, and the words, 'Before I Was a Tiger,'" to continue to comb the docks, thoroughfares, alleyways, hotels, poor houses, and jails of the New Orleans waterfront for more recruits. Other slogans that the Tiger Rifles painted on their hats included: "Tiger Bound for Happy Land," "Tiger Will Never Surrender," "A Tiger Forever," "Tiger in Search of a Black Republican," or "Lincoln's Life or a Tiger's Death."Schreckengost, 37-41. While the men of the ad hoc battalion continued to attract more recruits—and in some instances impressing "known Yankees" into service, shaving their heads—Wheat worked through the Ladies Volunteer Aid Association of New Orleans to help uniform the Walker Guards, the Delta Rangers, and the Old Dominion Guards in red flannel "battle" or "Garibaldi" shirts and jean-wool trousers "of the mixed color known as pepper and salt.