Cooler Bag Quotes

He uncovered the boat, his hands working the knots like he'd been doing it his whole life. Under the tarp was an old steel rowboat with no oars. The boat had been painted dark blue at one point, but the hull was so crusted with tar and salt it looked like one massive nautical bruise. On the bow, the name Pax was still readable, lettered in gold. Painted eyes drooped sadly at the water level, as if the boat were about to fall asleep. On board were two benches, some steel wool, an old cooler, and a mound of frayed rope with one end tied to the mooring. At the bottom of the boat, a plastic bag and two empty Coke cans floated in several inches of scummy water. "Behold," Frank said. "The mighty Roman navy.

For the briefest moment, they came face to face. Their eyes locked. Then he broke the stare, swiveled, sank into a sitting position, chains clanking, with his knees up. She watched him speechlessly as he set a cooler bag between his boots, like he was settling down to a picnic or something. An image of the contents as hospital blood bags, complete with juice straws, flashed through her mind. Unfolding her legs, she made herself as comfortable as she could on the cold outer edge of the sill. An intangible and unnameable charge electrified the space between them, and at first, neither of them said anything. [...] Finally she heard him unzip the bag and watched him pull out a small cylinder. "I thought you might like some crappy ice cream," he said.

A douchebag has an image to maintain. He is not real. He is the kind of guy who will change his last name into something cooler and more impressive.

Henry steps forward, and Oscar looks him up and down- the Burberry bag, the cooler on his shoulder, the elegant smile, the extended hand. His dad had been confused but ultimately willing when to roll with it when Alex asked if he could bring a friend and casually mentioned the friend would be the Prince of Wales. He's not sure how this will go. "Hello," Henry says. "Good to meet you. I'm Henry." Oscar slaps his hand into Henry's. "Hope you're ready to fucking party.

These, of course, are not the preppy boys we go to school with; these are the dirt-in-the-cracks-of-the-hands kind of boys, farmhands and fishermen who, once school starts, we'll let drift away...But they're nice to us because they're country, and they're just glad to have any kind of girl along. They keep coolers for us full of beers and sodas and green boiled peanuts in Ziplock bags and tell us we're pretty as models. They're either blind or lying, but you know what? It's summer, and we don't care.

Despite the many cheerful photographs suggesting otherwise, I did not love lunch on the beach when the kids were little. They were so committed, it seemed, to getting sand in the cooler, sand in the chip bag, sand in the cherry bag, the cookies, the pretzels. They dropped their sandwiches into the sand, spilled my iced tea into the sand, poured sand over their own sweaty heads for no reason and cried. They stuffed their sandy baby fingers into my nostrils. They groped me with their sandy palms. They tracked sand over the towels and through my psyche. All I wanted was two unsandy seconds to swallow down their peanut butter and jelly crusts and call it a meal.

You've had hot coffee before, and in the hands of a skilled maker, coffee can be amazing. But the fact is that coffee is one of the hardest things to get right in the world. Even with great beans and a great roast and great equipment, a little too much heat, the wrong grind, or letting things go on too long will produce a cup of bitterness. Coffee's full of different acids, and depending on the grind, temperature, roast, and method, you can "overextract" the acids from the beans, or overheat them and oxidize them, producing that awful taste you get at donut shops and Starbucks. But there is Another Way. If you make coffee in cold water, you only extract the sweetest acids, the highly volatile flavors that hint at chocolate and caramel, the ones that boil away or turn to sourness under imperfect circumstances. Brewing coffee in cold water sounds weird, but in fact, it's just about the easiest way to make a cup (or a jar) of coffee. Just grind coffee -- keep it coarse, with grains about the size of sea salt -- and combine it with twice as much water in an airtight jar. Give it a hard shake and stick it somewhere cool overnight (I used a cooler bag loaded with ice from ice camp and wrapped the whole thing in bubble wrap for insulation). In the morning, strain it through a colander and a paper coffee filter. What you've got now is coffee concentrate, which you can dilute with cold water to taste -- I go about half and half. If you're feeling fancy, serve it over ice.

I grabbed a snack-sized bag of Cooler Ranch Doritos, a box of gummy worms, and a can of root beer. “What’d you get?” I asked, looking over at Brit. “Sprite, M&M’s, and chips,” she said. “All of the essentials.” She grinned at my snack choices, and we walked toward the door.

Just grind coffee—keep it coarse, with grains about the size of sea salt—and combine it with twice as much water in an airtight jar. Give it a hard shake and stick it somewhere cool overnight (I used a cooler bag loaded with ice from ice camp and wrapped the whole thing in bubble wrap for insulation). In the morning, strain it through a colander and a paper coffee filter. What you’ve got now is coffee concentrate, which you can dilute with cold water to taste—I go about half and half. If you’re feeling fancy, serve it over ice.

Jake!” Max was the first to spot him. “Did you see us in the parade?” Ben asked. “Sure did, little man. It was the best car there.” “Have you eaten?” Meridith asked. “No, ma’am.” He noticed Meridith’s foot propped on a cooler, a bag of ice over the ankle. “What happened?” “Oh, she took a little stumble,” the brunette woman offered. “You okay?” Jake lifted the Ziploc bag. Her ankle was almost purple. “Ouch.” “Told you I was clumsy.” The word took him back to the dance lessons, and he could almost feel Meridith in his arms again. “Don’t

The bottom tier customers buy sleeping bags, canteens, flashlights and one or two -man tents. They'll buy life vests and inflatable rafts. They'll usually wait until there is a sale or promotion to get what they are looking for. The middle tier will buy all of the above, but a higher end tent and sleeping bag, and will also buy cook stoves, fishing gear, coolers, and aluminum boats with oars. They will also look for discounts and use their loyalty points to purchase maybe one or more high-end items. The top tier will buy all of the above, but everything top of the line, and they'll buy the boat with the motor, and the fish finder. They'll completely outfit themselves for their camping excursion no matter the cost. For them it's all about the best quality goods, no matter the price.

Mobile security is treated like safety in the early days of the car,” he says. “Nobody thought about seat belts or air bags as long as every generation of cars was faster and cooler than the last one.

She thinks of Stanley's colored pencil drawings of theoretical businesses: a cafe, a bookshop, and, always, a grocery store. When she was ten and he was fourteen, he was already working as a bag boy at Publix, reading what their father called "hippie books." He talked about stuff like citrus canker, the Big Sugar mafia, and genetically modified foods and organisms. He got his store manager to order organic butter after Stanley'd read (in the 'Berkeley Wellness' newsletter) about the high concentration of pesticides in dairy. Then, for weeks, the expensive stuff (twice as much as regular) sat in the case, untouched. So Stanley used his own savings to buy the remaining inventory and stashed in his mother's cold storage. He took some butter to his school principal and spoke passionately about the health benefits of organic dairy: they bought a case for the cafeteria. He ordered more butter directly from the dairy co-operative and sold some to the Cuban-French bakery in the Gables, then sold some more from a big cooler at the Coconut Grove farmer's market. He started making a profit and people came back to him, asking for milk and ice cream. The experience changed Stanley- he was sometimes a little weird and pompous and intense before, but somehow, he began to seem cool and worldly.

I mean, he could blow old Capitalist-Stevie here away." Felice doesn't respond. She pulls the backs of her ankles in close to her butt and rests her chin on the flat of one her knees. She thinks of Stanley's colored pencil drawings of theoretical businesses: a cafe, a bookshop, and, always, a grocery store. When she was ten and he was fourteen, he was already working as a bag boy at Publix, reading what their father called "hippie books." He talked about stuff like citrus canker, the Big Sugar mafia, and genetically modified foods and organisms. He got his store manager to order organic butter after Stanley'd read (in the 'Berkeley Wellness' newsletter) about the high concentration of pesticides in dairy. Then, for weeks, the expensive stuff (twice as much as regular) sat in the case, untouched. So Stanley used his own savings to buy the remaining inventory and stashed in his mother's cold storage. He took some butter to his school principal and spoke passionately about the health benefits of organic dairy: they bought a case for the cafeteria. He ordered more butter directly from the dairy co-operative and sold some to the Cuban-French bakery in the Gables, then sold some more from a big cooler at the Coconut Grove farmer's market. He started making a profit and people came back to him, asking for milk and ice cream. The experience changed Stanley- he was sometimes a little weird and pompous and intense before, but somehow, he began to seem cool and worldly. Their mother, however, said she couldn't afford to use his ingredients in her business. They'd fought about it. Stanley said that Avis had never really supported him. Avis asked if it wasn't hypocritical of Stanley to talk about healthy eating while he was pushing butter. And Stanley replied that he'd learned from the master, that her entire business was based on the cultivation of expensive heart attacks.

Recipe 19: Honeydukes Chocolate Frogs Ah, the legendary Honeydukes! Honestly, that store is enough to drive a person with a sweet tooth absolutely bonkers! Honeydukes is like a Muggle candy store on steroids! Anyway, I made these chocolate frogs as an experimental Christmas present for my little nephew. He went crazy when he saw them and actually asked if I would take him to Honeydukes the next time I went there, the cute thing! Here’s the recipe and a few variations that you could make! Serving Sizes: 8 Duration: 1 hour List of Ingredients: For the Shell 1 big bar milk chocolate or 1 cup chocolate chips For the Filling Use anything from fruit to hazelnuts to peanut butter. If you are feeling particularly tricky, which is pretty much my constant mood, get some popping candy and make a sort of hybrid cross between a Chocolate Frog and a Fizzing Whizzbee. You will also need chocolate frog molds to get that froggy shape. These are easily available on Amazon. WWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWW Preparation: 1. First, melt the chocolate in your microwave at 30 seconds, till the chocolate is melted and smooth. Use a big bowl, you’ll soon see why. 2. Stir the chocolate until it is slightly cooler but still runny. 3. Fill a piping bag with the melted chocolate, this makes the entire process less messy! 4. Take your frog molds and lightly spray them with cooking spray to make the demolding easier. 5. Pipe chocolate around the mold and in the centre. Don’t worry about quantities but ensure that the surface of the frog is completely covered. 6. After you’ve filled all the molds in the tray, flip the tray over the bowl of melted chocolate to get rid of the excess chocolate inside each frog. 7. Place the mold inside the freezer for about 10-15 minutes and allow the chocolate to harden slightly. 8. In the meantime, choose your fillings. I usually use nuts and peanut butter as one option and popping candy as another. I make an assortment so that when someone bites into the frog, they get a pleasant fizzy surprise! If you intend to use peanut butter or something runny, use a piping bag or a small squeezy bottle to fill your frogs. 9. Next, get the mold out of the freezer and carefully fill with the desired filling. 10. Top the filling with more melted chocolate and smoothen out so that the mold is completely even and covered. 11. Return to the freezer for another 30-35 mins. 12. When the chocolate has hardened, remove from the molds and store in the refrigerator. So perfect for boxing up as gifts and so easy to make that you can probably go into the business of making Chocolate Frogs professionally!

iced hibiscus tea This tea is one of life’s simple pleasures. At Little Pine, it is a constant—as in, the staff is constantly awash in the stuff. You will be, too, once you’ve tried it. TIME: 15 MINUTES SERVES: 6 4 cups boiling water ½ cup loose-leaf Art of Tea Hibiscus Cooler or other dried hibiscus flowers 2 cinnamon sticks 1 star anise pod 4 cups room-temperature water Pour the boiling water into an 8-cup pitcher. Put the hibiscus tea into a tea bag. Drop the tea bag, cinnamon sticks, and star anise into the boiling water. Let steep for 15 minutes, then take the bag out of the water, leaving the cinnamon sticks and star anise. Add the room-temperature water, let the tea cool down, then enjoy.

Car Camping Tips and Tricks Arrive in camp with a full tank of gas. Gas stations can be few and far between in the mountains. Store food in the car at night to deter bears and critters. Slip a headlamp around a gallon jug of water, with the lens side facing the plastic, to illuminate your tent with ambient light. Freeze water in plastic jugs and bottles and use them in the cooler instead of loose ice. Make fire starters by rubbing petroleum jelly onto cotton balls. Store in a ziplock bag. Bring a Frisbee and after playing, clean it and use as a plate or cutting board. It can also be a shovel in emergencies. Before you leave, crack any eggs you’ll need into a reusable water bottle and store in your cooler. Place spices in a weekly plastic vitamin or medicine container and relabel the top.

Alfi ignored me. Out came a hand shovel from his knapsack, and he crouched on his knees digging at the roots. I held onto his cooler bag and watched him pour the chicken blood to the ground, circling the tree and spreading the liquid all over. He handed the shovel to me and patted the soil with his hands. 'There, there,' he said.

the time he got home, he had it all figured out. He looked in the kitchen trash and found the three Ziploc bags, inside out and sticky with lemonade. He shook the fruit bowl and noticed how few fruit flies took to the air. If he’d had the right materials, he would have dusted the cooler for fingerprints. But there was really no need for that. He knew what he would have found: Jessie was all over this one.

BY LUNCHTIME ON day three we had a food shortage. Someone had left the largest cooler open and gulls perched on the edges, ripping at bread bags with their powerful beaks. Fragments of fruit and cheese littered the sand, and soon even those had been snatched—the gulls were nothing like deer. They didn’t scatter when we yelled, or if they did, it was mostly for show. They came right back. They got up in our grills, pecking. Gobbling. So we gave up. I felt bitter about a packet of cookies I’d been saving.

There is the standing prime rib roast, which I salted three days ago and have left uncovered in the extra fridge to dry out. I place the roast in a large Ziploc bag and put it in the bottom of the first rolling cooler, and then the tray of twice-baked potatoes enriched with cream, butter, sour cream, cheddar cheese, bacon bits, and chives, and topped with a combination of more shredded cheese and crispy fried shallots. My coolers have been retrofitted with dowels in the corners so that I can put thin sheets of melamine on them to create a second level of storage; that way items on the bottom don't get crushed. On the top layer of this cooler I placed the tray of stuffed tomatoes, bursting with a filling of tomato pudding, a sweet-and-sour bread pudding made with tomato paste and orange juice and lots of butter and brown sugar, mixed with toasted bread cubes. I add a couple of frozen packs, and close the top. "That is all looking amazing," Shawn says. "Why, thank you. Can you grab me that second cooler over there, please?" He salutes and rolls it over. I pull the creamed spinach out of the fridge, already stored in the slow cooker container, and put it in the bottom of the cooler, and then add three large heads of iceberg lettuce, the tub of homemade ranch dressing and another tub of crispy bacon bits, and a larger tub of popover batter. I made the pie at Lawrence's house yesterday morning before heading to the airport- it was just easier than trying to transport it- and I'll make the whipped cream topping and shower it with shards of shaved chocolate just before serving. I also dropped off three large bags of homemade salt-and-pepper potato chips, figuring that Lawrence can't eat all of them in one day and that there will hopefully be at least two bags still there when we arrive. Lawrence insisted that he would pick up the oysters himself.

I can move,” I said to Ali in a hushed whisper. Ali shook her head. But her expression made it obvious how she felt. She wasn’t at all pleased. Liam didn’t seem to notice. He chatted to both Ethan and I as we took part in the sing-along that the counselors had started. I tried to act as if nothing was going on, but it proved difficult. Especially when Liam continued to bump my arm, trying to encourage me to sing more with the group. Secretly, I was enjoying having him beside me. But I kept my feelings hidden away. To please both him and my sister, I sang in a low voice and smiled, while also not appearing too eager. Eventually, Ali participated. Though there was an edge to her and I didn’t look forward to sharing a tent with her later that night. When we were all instructed to go back to our tents, I was the first to leave. If Ali wanted to talk to Liam, I wasn’t going to get in the way. The air temperature away from the campfire was much cooler, and after changing quickly into my pajamas, I zipped myself into my sleeping bag, shivering and waiting for my body to warm up. Ali came into the tent a few seconds later. I was facing the opposite direction and waited for her to say something.

On our way back to Los Angeles, we drove down through Grapevine Canyon on the northern end of Death Valley. This is where Scotty’s Castle is located, with its cooling system and power provided by an underground spring. Everything was so different from anything I had known back East, and very interesting. We continued through Death Valley, with water bags hanging from the car’s front bumper and a water cooler tightly clamped into a window on the passenger side. There were no rest areas in the desert, so we had to make stops alongside the road. Out in the open, in the middle of the day, this was the way to get back to nature! We hadn’t seen a car in hours, so there was no problem regarding modesty. In those days, cars were not as reliable as now. Driving through Death Valley at high noon in the middle of summer wasn’t the brightest idea, but it was an adventure! It was so hot that I watched my urine sizzle and instantly evaporate off the pavement of Badwater Road, which runs the length of the valley. At Stovepipe Wells we turned west on SR 190, heading towards Keeler and Dolomite. On this stretch of road we could look ahead and see Mount Whitney with its summit being 14,505 feet above sea level. It was exciting to see the highest mountain in front of us and look back to the lowest point in the United States at 282 feet below sea level. At that time, Alaska and Hawaii were not yet in the Union. Now Mount McKinley in Alaska tops Mount Whitney by 5,732 feet, being 20,237 feet high.

in the afternoon. In the cooler mountains there were lush forests to explore, verdant tea plantations to visit and spectacular train rides to take. Sri Lanka even laid claim to the world’s oldest living tree. We knew it was going to be an action-packed, interesting trip. Colombo Airport was much like the Indian airports we had visited but smaller. It was hectic but not chaotic. Every airport in the developing world appeared to be the same. They were all full of people drawn there hoping to make a fast buck from the newly arrived foreigners. We made our way quickly out the front of the terminal to the taxi rank, politely declining the people who tried to help with our bags or lure us to their hotels and resorts. We had already chosen where we were going. The most popular beach resorts on the south-west of the teardrop-shaped island were Galle and Matara, but rather than stay in the built-up towns we decided to make our way slowly down the coast, staying in the less developed, more authentic, traditional villages. We hired a driver with a small minibus after haggling a price, loaded our bags on board, piled in and headed straight out through the city. The journey out of town took us through streets filled with

*1 - WOOL COAT in black (Cycle 2) *2 - NOVELTY SHOES (Cycle 2) *2 - STATEMENT NECKLACES (Cycles 1 & 2) *2 - EARRINGS (Cycles 1 & 2) *1 - SCARF (Cycle 2) 1 - SHAWL (Cycle 1) 1 - BELT (Cycle 1) *3 - BLACK OPAQUES, hosiery/socks/tights. (Cycle 1 & 2) 1 - BLACK FLATS (Cycle 1) 1 - BLACK HIGHER HEELED STILETTOS (Cycle 1) 1 - BLACK HIGHER HEELED STILETTOS TALL BOOTS (Cycle 1) 1 - BLACK LOW FAT BOOT IN A POINTED-TOE (Cycle 1) 6 - (3 SETS OF 2) UNDER GARMENTS (Cycle 1) *4 - (2 SETS OF 2) WORK-OUT (Cycles 1 & only 2 in Cycle 2) *1 - DAY BAG (all Cycles) 1 - EVENING BAG (Cycle 1, then as needed) *1 - ROBE, such as terry cloth then later a warmer or cooler one. (Cycles 1 & 2, then as needed) *1 - PJ (Cycle 1 & 2, then as needed) *1 - SLIPPERS/FLIP-FLOPS (Cycle 1 slippers & Cycle 2 flip flops hence forth 1 casual or sandal) 1 - SWIMSUIT (Cycle 1, then as needed) 1 - COVER-UP (Cycle 1, then as needed)

Yesterday, she had pulled out of the freezer a few special juices from the Looms that she had frozen last fall and set them in the cooler to thaw. When she had pressed them last October, they hadn't produced as much juice as the apples from younger trees, but even the raw juices by themselves were interesting and complex, layers of apple and honey and something earthier. At the time, she'd decided to save them for inspiration to strike. As she had lain in bed, though, waiting for the first rays of light, a color blossomed. A rosy pink, with a hint of coral, bold and opaque. It didn't have any sharp edges. She knew instantly it required juice from one of the Looms. She measured and blended, noting each of the juices she used and in what combination. Two parts Rambo, one part Winesap, a half part Britegold. She sipped it, but the color was too red, almost searing. She needed something to mute it. She walked into the large freezer where she had stored some of the frozen juices and even a few bushels of frozen apples she was experimenting with. She ran her fingers over the giant apple ice cubes in flattened Ziploc bags, closing her eyes and letting the colors emerge- green, periwinkle, sunshine yellow, and a sunset orange.