Chip And Dip Quotes

Eighteen luscuios scrumpitous flavors, Chocolate,Lime and Cherry Coffee,Pumpkin, Fudge-Banana, Caramel Cream and boysenberry. Rocky Road and Toasted Almond, Butterscotch,Vanilla Dip, Butter Brinkle, Apple Ripple,Coconut,and Mocha Chip, Brandy Peach and Lemon Custard. Each scoop lovely.smooth and round. Tallest cream cone in town lying there on the ground.

Rule number one of anime," Simon said. He sat propped up against a pile of pillows at the foot of his bed, a bag of potato chips in one hand and the TV remote in the other. He was wearing a black T-shirt that said I BLOGGED YOUR MOM and a pair of jeans with a hole ripped in one knee. "Never screw with a blind monk." "I know," Clary said, taking a potato chip and dunking it into the can of dip balanced on the TV tray between them. "For some reason they're always way better fighters than monks who can see." She peered at the screen. "Are those guys dancing?" "That's not dancing. They're trying to kill each other. This is the guy who's the mortal enemy of the other guy, remember? He killed his dad. Why would they be dancing?

Tack didn’t grin. He tugged on my arm and dragged me down the hall to his bedroom. Dinner was chips and dip, beer and tequila and good company. Dessert was Cool Whip and Tack. In other words, dessert was the bomb!

I’ll be back with the sandwiches,” she said. “But I had some leftover seven-layer dip.” “Yum.” Percy dug in with a tortilla chip. “She’s kinda famous for this, guys.” Sally ruffled his hair. “There’s guacamole, sour cream, refried beans, salsa—” “Seven layers?” I looked up in wonder. “You knew seven is my sacred number? You invented this for me?” Sally wiped her hands on her apron. “Well, actually, I can’t take credit—” “You are too modest!” I tried some of the dip. It tasted almost as good as ambrosia nachos. “You will have immortal fame for this, Sally Jackson!

End production today. Wrap party as usual a little sad. Slow danced with Scarlett. Broke her toe. Not my fault. When she dipped me back, I stepped on it. Penélope and Javier anxious to work with me again. Said if I ever come up with another screenplay to try and find them. Goodbye drink with Rebecca. Sentimental moment. Everyone in cast and crew chipped in and bought me a ballpoint pen.

The New York Times and the rest of the mainstream media will only refer to partial birth abortion as 'what its opponents refer to as partial birth abortions.' What do its supporters call it? Casual Fridays? Bean-with-bacon potato chip dip? Uh . . . Steve?

A bottle of wine. A family-sized packet of Nacho Cheese Flavoured Tortilla Chips and a jar of hot salsa dip. A packet of cigarettes on the side (I know, I know). The rain hammering against the windows. And a book. What could have been lovelier?

What do Halloween creatures eat? Hot spider soup with pumpkin meat and toasted, no-salt, bat-wing chips, served best with Transylvania dips. A thistle-horehound salad mix has added crunch from sun-dried ticks. The plat du jour is hairy beast fried crisp in grimy goblin grease. Now, don’t forget dessert so sweet; try puss-cream pie or candied feet!

Keep your whiskers crisp and clean. Do not let the mice grow lean. Do not let yourself grow fat Like a common kitchen cat. Have you set the kittens free? Do they sometimes ask for me? Is our catnip growing tall? Did you patch the garden wall? Clouds are gentle walls that hide Gardens on the other side. Tell the tabby cats I take All my meals with William Blake, Lunch at noon tea at four, Served in splendor on the shore At the tinkling of a bell. Tell them I am sleeping well. Tell them I have come so far, Brought by Blake's celestial cat, Buffeted by wind and rain, I may not get home again. Take this message to my friends. Say the King of Catnip sends To the cat who winds his clocks A thousand sunsets in a box, To the cat who brings the ice The shadows of a dozen mice (serve them with assorted dips and eat them like potato chips), And to the cat who guards his door A net for catching stars, and more (if patience he abide): Catnip from the other side.

ate a chip, then went to the fridge for the dip. Everything was better with sour cream and chives.

Seven-layer dip Chocolate chip cookies in blue I love this woman

He takes a big chip, dips it in the salsa, bites off half, and double dips. That’s right. He just offended Jerry Seinfeld and the crew with one bite.

Ingredients 1 package (8 oz.) cream cheese, softened 1 can (12 oz.) chunk white chicken, drained (you can also use chopped-up leftover roast chicken—about 1–2 cups) 1/2 cup Buffalo wing sauce (my friends prefer it spicy!) 1/2 cup ranch dressing 2 cups shredded cheese (you can go for something like a spicy Havarti, Colby, even cheddar—whatever you like most) Preheat oven to 350 degrees. Spread cream cheese on the bottom of an ungreased baking dish. We used one of my mom’s that’s rectangular and shallow and holds about a quart. On top of the cream cheese, layer your chicken. Then place wing sauce on top, and salad dressing on top of that. Finally, sprinkle cheese on top and bake until you see all the cheese melted and bubbly. It should take about 20 minutes; any longer and it might burn, so keep an eye on it. Go ahead and dip your chips in it; it’s pretty delicious on anything—even bread or a pretzel.

Jessica guffawed. “Well, almost every need. It will be every need when we walk in the door and they have gorgeous men waiting for us as well.” “Nope, not happening.” Cassandra took a chip, dipped it in the salsa,and popped it in her mouth. “Not interested in a relationship. Men are high maintenance, and relationships only bring pain.” Jessica flicked a chip across the table at her and sat back in her chair. Her expression became sober as she looked at her best friend. “Seriously Cassie, you don’t believe that.

Self-Management If you can read just one book on motivation—yours and others: Dan Pink, Drive If you can read just one book on building new habits: Charles Duhigg, The Power of Habit If you can read just one book on harnessing neuroscience for personal change: Dan Siegel, Mindsight If you can read just one book on deep personal change: Lisa Lahey and Bob Kegan, Immunity to Change If you can read just one book on resilience: Seth Godin, The Dip Organizational Change If you can read just one book on how organizational change really works: Chip and Dan Heath, Switch If you can read just two books on understanding that change is a complex system: Frederic Laloux, Reinventing Organizations Dan Pontefract, Flat Army Hear interviews with FREDERIC LALOUX, DAN PONTEFRACT, and JERRY STERNIN at the Great Work Podcast. If you can read just one book on using structure to change behaviours: Atul Gawande, The Checklist Manifesto If you can read just one book on how to amplify the good: Richard Pascale, Jerry Sternin and Monique Sternin, The Power of Positive Deviance If you can read just one book on increasing your impact within organizations: Peter Block, Flawless Consulting Other Cool Stuff If you can read just one book on being strategic: Roger Martin and A.G. Lafley, Playing to Win If you can read just one book on scaling up your impact: Bob Sutton and Huggy Rao, Scaling Up Excellence If you can read just one book on being more helpful: Edgar Schein, Helping Hear interviews with ROGER MARTIN, BOB SUTTON, and WARREN BERGER at the Great Work Podcast. If you can read just two books on the great questions: Warren Berger, A More Beautiful Question Dorothy Strachan, Making Questions Work If you can read just one book on creating learning that sticks: Peter Brown, Henry Roediger and Mark McDaniel, Make It Stick If you can read just one book on why you should appreciate and marvel at every day, every moment: Bill Bryson, A Short History of Nearly Everything If you can read just one book that saves lives while increasing impact: Michael Bungay Stanier, ed., End Malaria (All money goes to Malaria No More; about $400,000 has been raised so far.) IF THERE ARE NO STUPID QUESTIONS, THEN WHAT KIND OF QUESTIONS DO STUPID PEOPLE ASK?

Dear Pinterest, When we first started dating, you lured me in with Skittles-flavored vodka and Oreo-filled chocolate chip cookies. You wooed me with cheesy casseroles adjacent to motivational fitness sayings. I loved your inventiveness: Who knew cookies needed a sugary butter dip? You did. You knew, Pinterest. You inspired me, not to make stuff, but to think about one day possibly making stuff if I have time. You took the cake batter, rainbow and bacon trends to levels nobody thought were possible. You made me hungry. The nights I spent pinning and eating nachos were some of the best nights of my life. Pinterest, we can’t see each other anymore. You see, it’s recently come to my attention that some people aren’t just pinning, they are making. This makes me want to make, too. Unfortunately, I’m not good at making, and deep down I like buying way more. Do you see where I’m going with this? I’m starting to feel bad, Pinterest. I don’t enjoy you the way I once did. We need to take a break. I’m going to miss your crazy ideas (rolls made with 7Up? Shut your mouth). This isn’t going to be easy. You’ve been responsible for nearly every 2 a.m. grilled cheese binge I’ve had for the past couple of years, and for that I’ll be eternally grateful. Stay cool, Pinterest. PS. You hurt me. PPS. I’m also poor now. Xo Me 10

Lord, but he was a big, beautiful beast of a man. There was just so much of him. Tall, broad, powerfully muscled. And utterly bare, save for that thin bit of toweling and his thick, dark hair. He had a great deal of hair. Not only plastered in damp curls on his head, but defining the hard line of his jaw. And lightly furring his chest. He had nipples. Two of them. Eyes, Penny. He has two of those, too. Focus on the eyes. Sadly, that strategy didn't help.His eyes were chips of onyx. Chips of onyx dipped in ink, then encased in obsidian, then daubed with pitch, then thrown into a fathomless pit. At midnight.

It's called 'Hollywood Dunk.' An appetizer from the fifties." Bronwyn dipped the chip into the white creamy spread speckled with green dots and popped it in her mouth. She chewed slowly, her face moving through a variety of expressions- none of them good. "Yeah, I know." Alice laughed as she watched her best friend try to get the chip and dip down. A giant swig of wine later, Bronwyn sputtered, "What's in that?" "Deviled ham. Chives. Onion. Horseradish." Bronwyn stared at her, mouthed, Deviled ham? "It's chopped up deli ham mixed with mayonnaise, mustard, hot pepper sauce, and salt and pepper, and then you blend it a bit. Then you add the chives, onion, and horseradish. Oh, and the last thing is whipped cream. Can't forget that," Alice added. "Why would you make this? To eat?" Bronwyn pressed a napkin to her lips and squeezed her eyes shut. "Whipped cream and ham should never mingle. Never ever, never." Alice placed the still-full dip dish in the sink. "Agreed. That's why it wasn't out. I was curious, but it's disgusting." "Thanks for the warning," Bronwyn murmured, now drinking wine directly from the bottle. "You didn't give me a chance!" Alice replied. "I was hungry. I've been on a stupid juice cleanse," Bronwyn retorted, and they both laughed. "You're lucky I didn't serve the bananas wrapped in ham, baked with hollandaise sauce on top.

Our Good for You portfolio was growing elsewhere, too. I got a call one day from Ofra Strauss, the CEO of Strauss-Elite Food, our snacks partner in Israel. She asked to see me in Purchase and showed up with a huge hamper of Mediterranean dips—hummus, baba ghanoush, you name it. She laid them all out with fresh pita bread on my conference table, and we enjoyed a picnic of products from Sabra, a New York–based company that Strauss had recently purchased. It was a delicious lineup—totally vegetarian—and a great potential mate to Stacy’s Pita Chips, which we’d acquired a couple of years earlier. Less than a year later, Sabra and Frito-Lay signed a joint venture, and Sabra now leads the US hummus market. More important for me, Ofra is one of my dearest friends.

Cannery Row in Monterey in California is a poem, a stink, a grating noise, a quality of light, a tone, a habit, a nostalgia, a dream. Cannery Row is the gathered and scattered, tin and iron and rust and splintered wood, chipped pavement and weedy lots and junk heaps, sardine canneries of corrugated iron, honky-tonks, restaurants and whore-houses, and little crowded groceries, and laboratories and flop-houses. Its inhabitants are, as the man once said, "whores, pimps, gamblers, and sons of bitches," by which he meant Everybody. Had the man looked through another peep-hole he might have said: "Saints and angels and martyrs and holy men," and he would have meant the same thing. In the morning when the sardine fleet has made a catch, the purse-seiners waddle heavily into the bay blowing their whistles. The deep-laden boats pull in against the coast where the canneries dip their tails into the bay. The figure is advisedly chosen, for if the canneries dipped their mouths into the bay the canned sardines which emerge from the other end would be metaphorically, at least, even more horrifying. Then cannery whistles scream and all over the town men and women scramble into their clothes and come running down to the Row to go to work. Then shining cars bring the upper classes down: superintendents, accountants, owners who disappear into offices. Then from the town pour Wops and Chinamen and Polaks, men and women in trousers and rubber coats and oilcloth aprons. They come running to clean and cut and pack and cook and can the fish. The whole street rumbles and groans and screams and rattles while the silver rivers of fish pour in out of the boats and the boats rise higher and higher in the water until they are empty. The canneries rumble and rattle and squeak until the last fish is cleaned and cut and cooked and canned and then the whistles scream again and the dripping, smelly, tired Wops and Chinamen and Polaks, men and women, straggle out and droop their ways up the hill into the town and Cannery Row becomes itself again-quiet and magical. Its normal life returns. The bums who retired in disgust under the black cypress-tree come out to sit on the rusty pipes in the vacant lot. The girls from Dora's emerge for a bit of sun if there is any. Doc strolls from the Western Biological Laboratory and crosses the street to Lee Chong's grocery for two quarts of beer. Henri the painter noses like an Airedale through the junk in the grass-grown lot for some pan or piece of wood or metal he needs for the boat he is building. Then the darkness edges in and the street light comes on in front of Dora's-- the lamp which makes perpetual moonlight in Cannery Row. Callers arrive at Western Biological to see Doc, and he crosses the street to Lee Chong's for five quarts of beer. How can the poem and the stink and the grating noise-- the quality of light, the tone, the habit and the dream-- be set down alive? When you collect marine animals there are certain flat worms so delicate that they are almost impossible to capture whole, for they break and tatter under the touch. You must let them ooze and crawl of their own will on to a knife blade and then lift them gently into your bottle of sea water. And perhaps that might be the way to write this book-- to open the page and to let the stories crawl in by themselves.

When they got to the table, it was easy to recognize some of the dishes just from their pictures in the book. Skillet Broken Lasagna, which smelled of garlic and bright tomato; Fluffy Popovers with Melted Brie and Blackberry Jam (she started eating that the minute she picked it up and could have cried at the sweet, creamy-cheesy contrast to the crisp browned dough). There were also the two versions of the coconut rice, of course, and Trista had placed them next to the platter of gorgeously browned crispy baked chicken with a glass bowl of hot honey, specked with red pepper flakes, next to it, and in front of the beautifully grilled shrimp with serrano brown sugar sauce. Every dish was worthy of an Instagram picture. Which made sense, since Trista had, as Aja had pointed out, done quite a lot of food porn postings. There was also Cool Ranch Taco Salad on the table, which Margo had been tempted to make but, as with the shrimp dish, given that she had been ready to bail on the idea of coming right up to the last second, had thought better of, lest she have taco salad for ten that needed to be eaten in two days. Not that she couldn't have finished all the Doritos that went on top that quickly. But there hadn't been a Dorito in her house since college, and she kind of thought it ought to be a cause for celebration when she finally brought them back over the threshold of Calvin's ex-house. The Deviled Eggs were there too, thank goodness, and tons of them. They were creamy and crunchy and savory, sweet and- thanks to an unexpected pocket of jalapeño- hot, all at the same time. Classic party food. Classic church potluck food too. Whoever made those knew that deviled eggs were almost as compulsively delicious as potato chips with French onion dip. And, arguably, more healthful. Depending on which poison you were okay with and which you were trying to avoid. There was a gorgeous galaxy-colored ceramic plate of balsamic-glazed brussels sprouts, with, from what Margo remembered of the recipe, crispy bacon crumbles, sour cranberries, walnuts, and blue cheese, which was- Margo tasted it with hope and was not disappointed- creamy Gorgonzola Dolce.

Death by Chocolate Dark chocolate ganache on a chocolate with chocolate chips cupcake. 1⅓ cups all purpose flour 2 teaspoons baking powder ¼ teaspoon baking soda ¾ cup unsweetened cocoa powder ⅛ teaspoon salt 3 tablespoons butter, softened 1½ cups white sugar 2 eggs, at room temperature ¾ teaspoon vanilla extract 1 cup milk 1 bag semisweet chocolate chips Preheat oven to 350 degrees. Sift together the flour, baking powder, baking soda, cocoa, and salt. Set aside. In a large bowl, cream together the butter and sugar until well blended. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Add the chocolate chips. Bake for 15 to 17 minutes. Makes 12. Dark Chocolate Ganache 2 cups dark chocolate chips 2 cups heavy cream 2 teaspoons vanilla extract Place chocolate chips in a large bowl. Pour the cream into a saucepan, and bring it to a boil. Once the cream boils, remove it from the heat and pour it over the chips. Let stand for a minute or two, then stir with a whisk until smooth. Be sure to scrape the bottom of the bowl occasionally. Stir in the vanilla until well blended. Place a piece of plastic wrap directly on the surface of the ganache and allow it to cool to room temperature. Dip tops of cool cupcakes into the mixture and allow it to dry.

I was here. I was fine. It was a beautiful day, and I was around people who gave me more love and happiness in a month than I’d had for seventeen years. I would never have to see those jerks again. And today was going to be a good day, damn it. So I got it together and finally looked back down at my best friend to ask, “Did I tell you I stole a bottle of Visine once because I wanted to put a few drops into my dad’s coffee, but I always chickened out?” Lenny snickered. “No. Psycho. Did I tell you that one time I asked Santa to bring my mom back?” I made a face. “That’s sad, Lenny.” I blinked. “I pretty much did the same thing.” “Uh-huh.” I raised my eyebrows at her. “Did I ever tell you that I wanted to have like ten kids when I was younger?” The laugh that came out of her wasn’t as strong as it usually was, but I was glad she let it out anyway. It sounded just like her, loud and direct and so full of happiness it was literally infectious. “Ten? Jesus, why?” I wrinkled my nose at her. “It sounded like a good number.” The scoff that came out of her right then was a little louder. “You’re fucking nuts, Luna. One, two, three, four, five, six, seven, eight, nine, ten-ten?” “That’s what ten means.” I grinned at her. “I said that was back when I was younger, not any time recently. I can’t afford ten kids.” “Still. How about… none?” I glanced down the table again when I heard Thea’s sharp laugh. “Okay, Only Child.” I laughed. “I think four’s a good number now.” My friend beside me groaned before reaching forward to grab a chip, dipping it into the tiny bowl of guacamole beside it. “Look, Grandpa Gus was basically my brother, my dad, my uncle, and my grandpa all rolled into one, and I had a bunch of kids to play with,” she claimed. “Whatever makes you happy, but I think I’m fine with zero kids in my future.” I reached over and grabbed one of the pieces of fajita from her plate and plopped it into my mouth. “Watch, you’ll end up with two,” I told her, covering my mouth while I chewed the meat. “You’ve already got that ‘mom’ vibe going on better than anyone I know.” That had her rolling her eyes, but she didn’t argue that she didn’t, because we both knew it was true. She was a twenty-seven-year-old who dealt with full-grown man babies daily. She had it down. I was friends with my coworkers. Lenny was a babysitter for the ones she was surrounded with regularly. “Like you’re one to talk, bish,” she threw out in a grumpy voice that said she knew she couldn’t deny it. She had a point there. She picked up a piece of fajita and tossed it into her mouth before mumbling, “For the record, you should probably get started on lucky number four soon. You aren’t getting any younger.” I rolled my eyes, still chewing. “Bish.” “Bish.

1. Give your toddler some large tubular pasta and a shoelace.  Show her how to thread the shoelace through the pasta. 2. Take an empty long wrapping paper tube and place one end on the edge of the sofa and the other end on the floor.  Give him a small ball such as a Ping Pong ball to roll down the tube.   3. Give her some individually wrapped toilet tissues, some boxes of facial tissue or some small tins of food such as tomato paste.  Then let her have fun stacking them.     4. Wrap a small toy and discuss what might be inside it.  Give it to him to unwrap. Then rewrap as he watches.  Have him unwrap it again.    5. Cut  such fruits as strawberries and bananas into chunks.  Show her how to slide the chunks onto a long plastic straw.  Then show her how you can take off one chunk at a time, dip it into some yogurt and eat it.   6. Place a paper towel over a water-filled glass.  Wrap a rubber band around the top of the glass to hold the towel in place.  Then place a penny on top of the paper towel in the centre of the glass.  Give your child a pencil to poke holes in the towel until the penny sinks to the bottom of the glass.   7. You will need a small sheet of coarse sandpaper and various lengths of chunky wool.  Show him how to place these lengths of wool on the sandpaper and how the strands stick to it.   8. Use a large photo or picture and laminate it or put it between the sheets of clear contact paper.  Cut it into several pieces to create a puzzle.   9. Give her two glasses, one empty and one filled with water.  Then show her how to use a large eyedropper in order to transfer some of the water into the empty glass.   10. Tie the ends/corners of several scarves together.  Stuff the scarf inside an empty baby wipes container and pull a small portion up through the lid and then close the lid.  Let your toddler enjoy pulling the scarf out of the container.   11. Give your child some magnets to put on a cookie sheet.  As your child puts the magnets on the cookie sheet and takes them off, talk about the magnets’ colours, sizes, etc.   12. Use two matching sets of stickers. Put a few in a line on a page and see if he can match the pattern.  Initially, you may need to lift an edge of the sticker off the page since that can be difficult to do.    13. You will need a piece of thin Styrofoam or craft foam and a few cookie cutters.  Cut out shapes in the Styrofoam with the cookie cutters and yet still keep the frame of the styrofoam intact.  See if your child can place the cookie cutters back into their appropriate holes.        14. Give her a collection of pompoms that vary in colour and size and see if she can sort them by colour or size into several small dishes. For younger toddlers, put a sample pompom colour in each dish.   15. Gather a selection of primary colour paint chips or cut squares of card stock or construction paper.  Make sure you have several of the same colour.  Choose primary colours.  See if he can match the colours.  Initially, he may be just content to play with the colored chips stacking them or making patterns with them.

Zesty Pork Party Dip   I love the hot sausage used in this dip. It’s an easy recipe that goes great with the big game.   Prep Time: 10 Minutes Cook Time: 15 Minutes   Ingredients   1  – Package (16oz) Hot Pork Sausage 1 – 8oz bar Cream Cheese 1 – 10oz Can Diced Tomatoes with Green Chile Peppers (such as Rotel) 1/4 – Cup Chopped Onions   Cooking Instructions Sauté sausage and onions in a medium skillet over medium heat until browned. Crumble sausage into bits. Drain grease, and return to skillet. Stir in the cream cheese, and diced tomatoes.   Serving Tips Serve in a bowl, with tortilla chips. Tastes even better if kept in a warming dish to stay hot during the party!

two entertainers got together to create a 90-minute television special. They had no experience writing for the medium and quickly ran out of material, so they shifted their concept to a half-hour weekly show. When they submitted their script, most of the network executives didn’t like it or didn’t get it. One of the actors involved in the program described it as a “glorious mess.” After filming the pilot, it was time for an audience test. The one hundred viewers who were assembled in Los Angeles to discuss the strengths and weaknesses of the show dismissed it as a dismal failure. One put it bluntly: “He’s just a loser, who’d want to watch this guy?” After about six hundred additional people were shown the pilot in four different cities, the summary report concluded: “No segment of the audience was eager to watch the show again.” The performance was rated weak. The pilot episode squeaked onto the airwaves, and as expected, it wasn’t a hit. Between that and the negative audience tests, the show should have been toast. But one executive campaigned to have four more episodes made. They didn’t go live until nearly a year after the pilot, and again, they failed to gain a devoted following. With the clock winding down, the network ordered half a season as replacement for a canceled show, but by then one of the writers was ready to walk away: he didn’t have any more ideas. It’s a good thing he changed his mind. Over the next decade, the show dominated the Nielsen ratings and brought in over $1 billion in revenues. It became the most popular TV series in America, and TV Guide named it the greatest program of all time. If you’ve ever complained about a close talker, accused a partygoer of double-dipping a chip, uttered the disclaimer “Not that there’s anything wrong with that,” or rejected someone by saying “No soup for you,” you’re using phrases coined on the show. Why did network executives have so little faith in Seinfeld? When we bemoan the lack of originality in the world, we blame it on the absence of creativity. If only people could generate more novel ideas, we’d all be better off. But in reality, the biggest barrier to originality is not idea generation—it’s idea selection. In one analysis, when over two hundred people dreamed up more than a thousand ideas for new ventures and products, 87 percent were completely unique. Our companies, communities, and countries don’t necessarily suffer from a shortage of novel ideas. They’re constrained by a shortage of people who excel at choosing the right novel ideas. The Segway was a false positive: it was forecast as a hit but turned out to be a miss. Seinfeld was a false negative: it was expected to fail but ultimately flourished.

And, of course, Dr. Bloem is one of the leading authorities on humus, internationally." "The spread?" The eagle-looking guy was lost. "I think of it more as a dip," interjected Rachel. "Humus is a term for one of the major components of soil." The tight-haired young woman spoke clearly, shutting us all up. "Basically, it's decomposed matter. Leaves, animal remains, broken-down bark, that kind of thing." Frances chimed in, "It's what everything becomes, eventually." Rachel couldn't be stopped. "And it's yummy on a pita chip.

She pulled out a few tortilla chips from a nearby shelf, dipping one deeply and popping it in her mouth, then holding out the jar so Daniel could do the same. She was hit with the summery peach and brown sugar that sweetened the tomatoes, and then the heat built, numbing her tongue from the back to the front. She swallowed, eyes watering, and looked at Daniel, who already had his mouth open trying to cool it off. Most Wisconsinites couldn't hold their heat, so she wouldn't be able to use it straight, but there were some nice flavors in there. "Here." She handed him a yogurt smoothie she kept in the fridge for days when she didn't have time to make a sandwich for herself. "Sorry, G. I thought it would be delicious." He had an easy manner, bordering on shy, but with a strong thoughtful streak. Gina appreciated his amiable company. "Ye of little faith. It has great flavor. It would be a shame to waste it. Have a seat and give me a few minutes." Daniel settled on the overturned five-gallon bucket she used as a chair when it was slow. "Tell me about what you were doing in Texas," she said. "My sister and her family live near Austin. I try to get down and visit her once a winter. It's a nice break from the cold." While he spoke she worked, mixing the salsa into cream cheese to cut the heat. She had some cornbread that she had made herself so it was the right texture to cut into slices- it would be the perfect accompaniment. She warmed up a little slow-cooked pork, tossing it with the peach salsa cream cheese mix, and put it between the cornbread slices with some shredded Monterey Jack, grilling it with butter to give the bread a crisp crunch.

We camped in an RV parked in the middle of an intersection on PCH and Mahar Avenue. We laughed, we drank, I told them stories, and even dipped their chips in dog food for them. If you’ve never seen a drunk crow, It’s hilarious.

So we seem okay as far as that goes, at least to the sort of people who really care about trying to get their children into Harvard. But I think that some of our snobbier friends suspect that Genie and I may also lead Wolfman-at-full-moontype double lives. Maybe at night we turn into junk-food-loving porkers, sneak off to a trailer park with our brood of kids and grandkids, and lounge in a Winnebago surrounded by brokendown cars up on blocks, watch wrestling on TV, buy liquor with ill-gotten food stamps, scarf corn chips and bean dip, gain weight and put on dreadful sweat pants, sprout mullet haircuts, then trudge the isles of Wal-Mart until dawn breathing the plastic smell and loving it while, with each step, the cheeks of our suddenly gigantic bottoms rise, quiver, fall, and rise again like massive sacks of Jell-O strapped to the hindquarters of water buffalo.

O My O My I dreamt of fries Fries filled the skies And rained from the cloud Pounding rooftops rather loud I ran People ran We all ran To fill our can O my o my Fries are falling The farmer comes calling Wondering why buyers are stalling This can't be the farmer says It’s pouring heavenly spuds He grabs a chair To reach for a share There'll be another year When potatoes will bear And buyers will want his spuds Because there'll be no heavenly buds There will be tater tots For the pots And cooked potatoes to mash So there’ll be some cash There’ll be potatoes to bake To have with steak Top that off with a cake Not all is at stake Add potato rolls For munching on a stroll My O my fries have arrived Without a toll Potato chips for a trip Snacks and some dip Potatoes reign supreme Teaming up with cream Make potato wedges For some edges Tie a spud with a bandana Potatoes have gone bananas

On the table behind the built-in bar stood opened bottles of gin, bourbon, scotch, soda, and other various mixers. The bar itself was covered with little delicacies of all descriptions: chips, dips, and little crackers and squares of bread laced with the usual dabs of egg salad and sardine paste. There was a platter of delicious fried chicken wings and a pan of potato-and-egg salad dressed with vinegar. Bowls of lives and pickles surrounded the main dishes, along with trays of red crabapples and little sweet onions on toothpicks. But the centerpiece of the whole table was a huge platter of succulent and thinly sliced roast beef set into an underpan of cracked ice. Upon the beige platter each slice of rare meat had been lovingly laid out and individually folded up into a vulval pattern with a tiny dab of mayonnaise at the crucial apex. The pink-brown folded meat around the pale cream-yellow dot formed suggestive sculptures that made a great hit with all the women present. Petey– at whose house the party was being given and the creator of the meat sculptures– smilingly acknowledged the many compliments on her platter with a long-necked graceful nod of her elegant dancer’s head.

We have pretzels and mustard. We have doughnuts. And if we really, really like you, we have chips and dip. This is fun food. It isn't stuffy. It isn't going to make anyone nervous. The days of the waiter as a snob, the days of the menu as an exam/ the guest has to pass are over. But at the same time, we're not talking about cellophane bags here, are we? These are hand-cut potato chips with crème fraîche and a dollop of beluga caviar. This is the gift we send out. It's better than Christmas." He offered the plate to Adrienne and she helped herself to a long, golden chip. She scooped up a tiny amount of the glistening black caviar. Just tasting it made her feel like a person of distinction. Adrienne hoped the menu meeting might continue in this vein- with the staff tasting each ambrosial dish. But there wasn't time; service started in thirty minutes. Thatcher wanted to get through the menu. "The corn chowder and the shrimp bisque are cream soups, but neither of these soups is heavy. The Caesar is served with pumpernickel croutons and white anchovies. The chèvre salad is your basic mixed baby greens with a round of breaded goat cheese, and the candy-striped beets are grown locally at Bartlett Farm. Ditto the rest of the vegetables, except for the portobello mushrooms that go into the ravioli- those are flown in from Kennett Square, Pennsylvania. So when you're talking about vegetables, you're talking about produce that's grown in Nantucket soil, okay? It's not sitting for thirty-six hours on the back of a truck. Fee selects them herself before any of you people are even awake in the morning. It's all very Alice Waters, what we do here with our vegetables." Thatcher clapped his hands. He was revving up, getting ready for the big game. In the article in Bon Appétit, Thatcher had mentioned that the only thing he loved more than his restaurant was college football. "Okay, okay!" he shouted. It wasn't a menu meeting; it was a pep rally! "The most popular item on the menu is the steak frites. It is twelve ounces of aged New York strip grilled to order- and please note you need a temperature on that- served with a mound of garlic fries. The duck, the sword, the lamb lollipops- see, we're having fun here- are all served at the chef's temperature. If you have a guest who wants the lamb killed- by which I mean well done- you're going to have to take it up with Fiona. The sushi plate is spelled out for you- it's bluefin tuna caught forty miles off the shore, and the sword is harpooned in case you get a guest who has just seen a Nova special about how the Canadian coast is being overfished.

Vinegar is also a protective factor. Used in many traditional foods, it may help reduce insulin spikes. Italians often eat bread dipped in oil and vinegar—a prime example of eating a high-carb food with protective factors. Vinegar is added to sushi rice, which reduces its glycemic index by 20 per cent to 40 per cent.53 Fish and chips are often eaten with malt vinegar. Apple cider vinegar may be taken diluted in some water.

What did one potato chip say to the other? “Shall we go for a dip?

Everyone tensed as he leaned in, head dipping, and kissed her. Nesta's lips were chips of ice. But he let their coldness sting his own, and brushed his mouth against hers. Nipped at her bottom lip until he felt it drop a fraction. He slid his tongue into that opening, and found the inside of her mouth, usually so soft and warm, crusted with hoarfrost. Nesta didn't kiss him back, but didn't shove him away. So Cassian sent his heat into it, fusing their mouths together, his free hand bracing her hip as his Siphons nipped at her hand once more. Her mouth opened wider, and he slid his tongue over every inch- over her frozen teeth, over the roof of her mouth. Warming, softening, freeing. Her tongue lifted to meet his in a single stroke that cracked the ice in her mouth. He slanted his mouth over hers, tugging her against his chest, and tasted her as he'd wanted to taste her the other night, deep and thorough and claiming. Her tongue again brushed against his, and then her body was warming, and Cassian pulled back enough to say against her lips, 'Let go, Nesta.' He drove his mouth into hers again, daring her to unleash that cold fire upon him. Something thunked and clinked beside them. And when Nesta's other hand gripped her shoulder, fingers now free of stones and bones, when she arched her neck, granting him better, deeper access, he nearly shuddered with relief. She broke the kiss first, as if sliding into her body and remembering who kissed her, where they were, who watched. Cassian opened his eyes to find her so close that they shared breath. Normal, unclouded breath. Her eyes had returned to the blue-grey he knew so well. Stunned surprise and a little fear lit her face. As if she'd never seen him before. 'Interesting,' Amren observed, and he found the female studying the map. Feyre gaped, though, Rhys's hand gripped tight in her own. Caution blazed on Rhys's face. On Azriel's, too. What the hell did you do to pull her out of that? Rhys asked. Cassian didn't really know. The only thing I could think of. You warmed the entire room. I didn't mean to.

Beside her, the former American Seal Bradley Karlsson dipped a bear-like paw into a bag of potato chips and jammed them into his mouth before snapping open the ring-pull on a can of Vanilla Coke. Scarlet shifted over in her seat and brushed the crumbs from her leg. “It’s like watching a gorilla at feeding time.

I’m in a room with misfits who want to cut my wits into bits and pass them like chips to be dipped in their rips, stripped from my lips.

Gluten-Free Chocolate Cupcakes with Ganache Frosting 2 cups blanched almond flour ¼ cup unsweetened cocoa powder ½ teaspoon salt ½ teaspoon baking soda 1 cup sugar 2 large eggs 1 tablespoon pure vanilla extract Preheat oven to 350. Line cupcake pan with paper liners. In a large bowl, mix together almond flour, cocoa powder, salt, and baking soda. In a medium-sized bowl, combine sugar, eggs, and vanilla. Stir the wet ingredients into the dry mixture until thoroughly combined. Scoop the batter evenly into paper liners. Bake 20 to 25 minutes until a toothpick inserted in the center of the cupcake comes out clean. Let cool before frosting. Makes 24. Ganache Frosting ¾ cup heavy cream 8 ounces dark chocolate chips 1 teaspoon vanilla extract Pinch of sea salt In a medium saucepan, bring the cream to a boil then remove it from the heat. Stir in the chocolate until it is melted and smooth, then stir in the vanilla extract and salt. Let the ganache stand at room temperature for 5 minutes, then move to the refrigerator and chill until the ganache thickens and becomes shiny and spreadable. This could take anywhere from 15 to 30 minutes, depending on the temperature of your refrigerator. Garnish idea: Pomegranate seeds or a chocolate dipped strawberry.

I’m not going to hide that you’re mine,” he says, looking straight at me. “First thing, I’m my own person,” I tell him. “Second, we aren’t hiding anything. We are being private.” I grab another chip and dip it, waiting for him. “You kissed me,” he states. “You kissed me. You made yourself mine when you did it.” “Oh, for the love of everything,” I say out loud, looking up at the ceiling. “What is it with hockey men?

What did you say, strange lady at the party with watery eyes and wobbly chin? Science isn’t enough for you? You still think I should just calm the fuck down about it? You still think that if I stopped focussing on my dream of having a baby that my endo would magically disappear and that my ovaries would un-wilt and be so brimming with beautiful, ripe eggs that they would start clapping? Maybe chest-bumping each other? Come closer, cheap-gold crucifix-clutching lady, tell me about that friend-of-a-friend you know that fell pregnant after adopting. And that other friend-of-a-friend, your cousin’s best friend’s father’s sister, that ‘gave up’ and ‘stopped trying,’ only to find that she was pregnant with twins. Come here, strange lady. Put down that chip-and-dip and let me high-five your face.

masterbuilt jmss 1500 watt black electric vertical smoker Get Cheap Price Here --> electricsmoker-reviews.org Get Cheap Price Here --> electricsmoker-reviews.org Get Cheap Price Here --> electricsmoker-reviews.org ================================= Masterbuilt jmss 1500 watt black electric vertical smoker review: I've been an in-your-face charcoal client for around 15 years lastly gave in and purchased this smoker amid the Black Friday deal. Infant Back Ribs have been my strength and I've built up my routine throughout the years, however have been prepared to go up against bigger undertakings that require longer cook times. I prepared the barbecue up and afterward tossed in 3 racks of ribs and let them go. I was apprehensive throughout the day about how they would turn out, thinking about whether the absence of bump charcoal/charcoal that I'd moved toward becoming so use to utilizing and tasting would miss and demolish the ribs for me. Turns out that is not the situation at all and the ribs turned out consummately and had the covering from the rub that I generally expected from the charcoal flame broil. The main "concern" that I had was the temperature ran somewhat high in spite of turning it down (marginally and being excessively mindful) and they cooked somewhat quicker than I was expecting, however that will be normal with the principal utilize. By and large a brilliant item. It was anything but difficult to assemble and is light-weight so it can be moved around effectively. I'm unquestionably anticipating trying different things with this in the exact not so distant future. I likewise purchased this in the wake of encountering my sibling in-law's, he has a computerized with a chip loader. I prepared by the directions and have utilized it once so far to smoke meat. I completed a 7 lb. pork loin utilizing pecan chips and it turned out great with smoke season. A few things I learned on the first go-round: - the temperature control dial is finished mystery initially, until the point when you locate your coveted temp. I utilized a double test thermometer so I could screen the smoker temp from inside as opposed to checking the one on the smoker continually. - the temperature will cycle here and there some without changing the dial, don't anticipate that it will stay pegged at any given temp. I was shooting for 225 and at to begin with, I was responding quickly changing the dial when the temp would dip under 225 or transcend. I was continually modifying here and there until the point when I understood that it is typical for it to cycle a bit alone. When I found the correct setting, I watched the temp return and forward between like 210 and 240 here and there all alone and I knew I could simply allow it to sit unbothered. Extra Tags: masterbuilt jmss 1500 masterbuilt jmss 1500-watt black electric vertical smoker masterbuilt jmss 1500 smoker masterbuilt jmss 1500-watt black electric

if it's a trail we can hike it if it has two wheels we can bike it if it's an allergy we can sneeze it if it's a pimple we can squeeze it if it's dew it 'covers Dixie' if it's Tinker Bell it's a pixie if it's a breeze it can blow us if it's the sun it can know us if it's a song we can sing it if it flies we can wing it if it's soda pop then it's drinkable it might be X-Rated but that's unthinkable if it's a boat we can sail it if it's a letter we can mail it if it's a star we can let it shine if it's the moon it can make you mine if it's grass we can rake it if it's free why not take it if it's a tide it can ebb if it's a spider it can web if it's chocolate we can dip it if it's golf ball we can chip it if it's gum we can chew it I hope it's love so we can do it