Deep Freezer Quotes

She chose to freeze her heart, and then stored it deep inside her freezer. She will let it there until she is ready.

Pham Nuwen spent years learning to program/explore. Programming went back to the beginning of time. It was a little like the midden out back of his father’s castle. Where the creek had worn that away, ten meters down, there were the crumpled hulks of machines—flying machines, the peasants said—from the great days of Canberra’s original colonial era. But the castle midden was clean and fresh compared to what lay within the Reprise’s local net. There were programs here that had been written five thousand years ago, before Humankind ever left Earth. The wonder of it—the horror of it, Sura said—was that unlike the useless wrecks of Canberra’s past, these programs still worked! And via a million million circuitous threads of inheritance, many of the oldest programs still ran in the bowels of the Qeng Ho system. Take the Traders’ method of timekeeping. The frame corrections were incredibly complex—and down at the very bottom of it was a little program that ran a counter. Second by second, the Qeng Ho counted from the instant that a human had first set foot on Old Earth’s moon. But if you looked at it still more closely. . .the starting instant was actually some hundred million seconds later, the 0-second of one of Humankind’s first computer operating systems. So behind all the top-level interfaces was layer under layer of support. Some of that software had been designed for wildly different situations. Every so often, the inconsistencies caused fatal accidents. Despite the romance of spaceflight, the most common accidents were simply caused by ancient, misused programs finally getting their revenge. “We should rewrite it all,” said Pham. “It’s been done,” said Sura, not looking up. She was preparing to go off-Watch, and had spent the last four days trying to root a problem out of the coldsleep automation. “It’s been tried,” corrected Bret, just back from the freezers. “But even the top levels of fleet system code are enormous. You and a thousand of your friends would have to work for a century or so to reproduce it.” Trinli grinned evilly. “And guess what—even if you did, by the time you finished, you’d have your own set of inconsistencies. And you still wouldn’t be consistent with all the applications that might be needed now and then.” Sura gave up on her debugging for the moment. “The word for all this is ‘mature programming environment.’ Basically, when hardware performance has been pushed to its final limit, and programmers have had several centuries to code, you reach a point where there is far more signicant code than can be rationalized. The best you can do is understand the overall layering, and know how to search for the oddball tool that may come in handy—take the situation I have here.” She waved at the dependency chart she had been working on. “We are low on working fluid for the coffins. Like a million other things, there was none for sale on dear old Canberra. Well, the obvious thing is to move the coffins near the aft hull, and cool by direct radiation. We don’t have the proper equipment to support this—so lately, I’ve been doing my share of archeology. It seems that five hundred years ago, a similar thing happened after an in-system war at Torma. They hacked together a temperature maintenance package that is precisely what we need.” “Almost precisely.

At the bottom of the passage, behind thick steel doors, I witnessed the true wealth of that country. Others have estimated the value in those rooms of grains, of nuts, of beans; of the millions in canned foie and white asparagus; of the greenhouses under their orange lights, and the vast spice grottos. I can't quote numbers. I can only say what happened when I pressed my face to a wheel of ten-year Parmigiano, how in a burst of grass and ripe pineapple I stood in some green meadow that existed only in the resonance, like a bell's fading peal, of that aroma. I can tell you how it was to cradle wines and vinegars older than myself, their labels crying out the names of lost traditions. And I can tell you of the ferocious crack in my heart when I walked into the deep freezer to see chickens, pigs, rabbits, cows, pheasants, tunas, sturgeon, boars hung two by two. No more boars roamed the world above, no Öland geese, no sharks; the day I climbed the mountain, there vanished wild larks. I knew, then, why the storerooms were guarded as if they held gold, or nuclear armaments. They hid something rarer still: a passage back through time. The animal carcasses were left unskinned. In the circulating air, the extinct revolved on their hooks to greet me.

PORK AND BEANS BREAD Preheat oven to 350 degrees F., rack in the middle position. 15-ounce can of pork and beans (I used Van Camp’s) 4 eggs, beaten (just whip them up in a glass with a fork) 1 cup vegetable oil (not canola, not olive—use vegetable oil) 1 teaspoon vanilla extract 2 cups white (granulated) sugar 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt 1 and ½ teaspoons ground cinnamon 1 cup chopped pecans or walnuts (measure after chopping—I used pecans) 3 cups all-purpose flour (pack it down in the cup when you measure it) Prepare your pans. Spray two 9-inch by 5-inch by 3-inch-deep loaf pans with Pam or another nonstick cooking spray.   Don’t drain the pork and beans. Pour them into a food processor or a blender, juice and all, and process them until they’re pureed smooth with no lumps.   Place the beaten eggs in a large mixing bowl. Stir in the pureed pork and beans and mix them in well.   Add the vegetable oil and the vanilla extract. Mix well.   Add the sugar and mix it in. Then mix in the baking soda, baking powder, salt and cinnamon. Stir until everything is incorporated.   Stir in the chopped nuts.   Add the flour in one-cup increments, stirring after each addition.   Spoon half of the batter into one loaf pan and the other half of the batter into the second loaf pan.   Bake at 350 degrees F. for 50 to 60 minutes. Test the bread with a long food pick inserted in the center. If it comes out sticky, the bread needs to bake a bit more. If it comes out dry, remove the pans from the oven and place them on a wire rack to cool for 20 minutes.   Run the sharp blade of a knife around inside of all four sides of the pan to loosen the bread, and then tip it out onto the wire rack.   Cool the bread completely, and then wrap it in plastic wrap. At this point the bread can be frozen in a freezer bag for up to 3 months.   Hannah and Lisa’s Note: If you don’t tell anyone the name of this bread, they probably won’t ever guess it’s made with pork and beans.

Know Yourself: Are You a Freezer, Flyer, or Fighter? How avoidance coping manifests for you will depend on what your dominant response type is when you’re facing something you’d rather avoid. There are three possible responses: freezing, fleeing, or fighting. We’ve evolved these reactions because they’re useful for encounters with predators. Like other animals, when we encounter a predator, we’re wired to freeze to avoid provoking attention, run away, or fight. Most people are prone to one of the three responses more so than the other two. Therefore, you can think of yourself as having a “type,” like a personality type. Identify your type using the descriptions in the paragraphs that follow. Bear in mind that your type is just your most dominant pattern. Sometimes you’ll respond in one of the other two ways. Freezers virtually freeze when they don’t want to do something. They don’t move forward or backward; they just stop in their tracks. If a coworker or loved one nags a freezer to do something the freezer doesn’t want to do, the freezer will tend not to answer. Freezers may be prone to stonewalling in relationships, which is a term used to describe when people flat-out refuse to discuss certain topics that their partner wants to talk about, such as a decision to have another baby or move to a new home. Flyers are people who are prone to fleeing when they don’t want to do something. They might physically leave the house if a relationship argument gets too tense and they’d rather not continue the discussion. Flyers can be prone to serial relationships because they’d rather escape than work through tricky issues. When flyers want to avoid doing something, they tend to busy themselves with too much activity as a way to justify their avoidance. For example, instead of dealing with their own issues, flyers may overfill their children’s schedules so that they’re always on the run, taking their kids from activity to activity. Fighters tend to respond to anxiety by working harder. Fighters are the anxiety type that is least prone to avoidance coping: however, they still do it in their own way. When fighters have something that they’d rather not deal with, they will often work themselves into the ground but avoid dealing with the crux of the problem. When a strategy isn’t working, fighters don’t like to admit it and will keep hammering away. They tend to avoid getting the outside input they need to move forward. They may avoid acting on others’ advice if doing so is anxiety provoking, even when deep down they know that taking the advice is necessary. Instead, they will keep trying things their own way. A person’s dominant anxiety type—freezer, flyer, or fighter—will often be consistent for both work and personal relationships, but not always. Experiment: Once you’ve identified your type, think about a situation you’re facing currently in which you’re acting to type. What’s an alternative coping strategy you could try? For example, your spouse is nagging you to do a task involving the computer. You feel anxious about it due to your general lack of confidence with all things computer related. If you’re a freezer, you’d normally just avoid answering when asked when you’re going to do the task. How could you change your reaction?

adaptable of plants, being able to thrive in a wide range of climates from subtropical California to the deep-freezer

The Quiche Lorraine Pie Shell: You can mix up your favorite piecrust recipe and line a 10-inch pie plate. Or…you can buy frozen shells at the grocery store. (If you decide to go the grocery store frozen pie shell route, buy 9-inch deep-dish pie shells.)   Hannah’s 1stNote: There’s no need to feel guilty if you choose to use the frozen pie shells. They’re good and it’s a real time saver. I happen to know that Edna Ferguson, the head cook at Jordan High, has been known to remove frozen pie shells from their telltale disposable pans and put them in her own pie tins to bake! (Sorry Edna—I just had to tell them.) Stack your pie shells in the refrigerator, or leave them in the freezer until two hours before you’re ready to use them.   Prepare your piecrust by separating one egg. Throw away the white and whip up the yolk with a fork. Brush the bottom and inside of your piecrust. Prick it all over with a fork and bake it in a 350 F. degree oven for 5 minutes. Take it out and let it cool on a wire rack or a cold stovetop while you mix up the custard. If “bubbles” have formed in the crust, immediately prick them with a fork to let out the steam. The Quiche Lorraine Custard: 5 eggs 1½ cups heavy whipping cream *** Hannah’s 2ndNote: You can do this by hand with a whisk, or use an electric mixer, your choice.   Combine the eggs with the cream and whisk them (or beat them with an electric mixer) until they’re a uniform color. When they’re thoroughly mixed, pour them into a pitcher and set it in the refrigerator until you’re ready to assemble the rest of your quiche. You may notice that you’re not adding any salt, pepper, or other seasoning at this point. You’ll do that when you assemble the quiche.   Hannah’s 3rdNote: You can mix up the custard ahead of time and store it in the refrigerator for up to 24 hours. When you’re ready to assemble your quiches, all you have to do is whisk it smooth and pour it out from the pitcher. The Quiche Lorraine Filling: 2 cups grated Gruyere cheese (approximately 7 ounces)*** 1 cup diced, well-cooked and drained bacon ½ teaspoon salt ½ teaspoon freshly ground black pepper ¼ teaspoon ground cayenne pepper (optional—use if you like it a bit spicy) ¼ teaspoon ground nutmeg (freshly grated is best, of course)   Sprinkle the grated cheese in the bottom of your cooled pie shell.   Spread the cup of diced bacon on top of the cheese.   Sprinkle on the salt, and grind the pepper over the top of the bacon.   Sprinkle on the cayenne pepper (if you decided to use it).   Grate the nutmeg over the top. Put a drip pan under your pie plate. (I line a jellyroll pan with foil and use that.) This will catch any spills that might occur when you fill your quiche with the custard mixture.   Take your custard mixture out of the refrigerator and give it a good whisk. Then pour it over the top of your Quiche Lorraine, filling it about half way.   Open your oven, pull out the rack, and set your pie plate and drip pan on it. Pour in more custard mixture, stopping a quarter-inch short of the rim. Carefully push in the rack, and shut the oven door.   Bake your Quiche Lorraine at 350 degrees F., for 60 minutes, or until the top is nicely browned and a knife inserted one-inch from the center comes out clean.   Let your quiche cool for 15 to 30 minutes on a cold stovetop or a wire rack, and then cut and serve to rave reviews.   This quiche is good warm, but it’s also good at room temperature. (I’ve even eaten it straight out of the refrigerator for breakfast!)

Chocolate Peanut Butter Fudge Makes over 100 1inch x 1inch treats for $23 in 90 minutes   2 cups deep yellow, unpasteurized butter[92] from grass-fed cows – [$10] 1 cup creamy, organic peanut butter [$3] 1 1/2 cups raw, local honey [$6] 1 cup organic carob powder [$3] 1 teaspoon sea salt [pennies] 2 teaspoons organic vanilla extract [$0.20] 1 tablespoon organic chocolate extract [$0.50]   ●     Soften the raw butter to room temperature. ●     Mix all ingredients well in a large, glass bowl. ●     Spread parchment paper across a 13 x 9 pan that is 1-2 inches deep and spread fudge evenly so that it is about ½ inch in depth. ●     Put pan in freezer to set for about 1 hour.   Cut into squares and serve as a snack or even a very fast, healthy breakfast on the go!

The trouble with a deep freeze is that you have no idea what will happen when you unfreeze, esp after such a prolonged time. As it is, you worry about defrosting the chicken that has sat in your freezer for a month or so, purchased with all good intentions to cook & consume before its use-by-date, but somehow, chicken never quite appeals to my home-cooking taste buds when all the Chinese cuisines in HK restaurants do a much better job than you can imagine. Future tense is like that: desire suspended, more imaginary than real.

Dumplings Serves: 30-40 Preparation Time: 2 hours Total Time: 2 hours, 15 minutes Ingredients 3 pounds bok choy, washed 1 ½ pounds ground pork ⅔ cup rice wine ½ cup vegetable oil 3 tablespoons sesame oil 1 tablespoon salt 3 tablespoons soy sauce ¼ teaspoon white pepper ⅔ cup water 3-4 packages dumpling wrappers Dipping sauce ½ cup soy sauce ½ tablespoon rice vinegar 1 dash hot chili sauce 1 green onion, sliced thinly Directions Cut the bottoms off the bok choy, and blanch it in boiling water. Transfer it immediately to ice cold water. Drain, squeeze the water out gently, and wipe it dry with paper towels. Chop the bok choy finely and place it in a large bowl. Add the ground pork, rice wine, vegetable oil, sesame oil, salt, soy sauce, white pepper, and water, and mix thoroughly. Line a baking sheet with parchment paper, and set it aside. Place a wrapper on a clean surface and spoon about a tablespoon of filling into the center. Moisten the edges with water and fold the circle over, in half. Press the edges together to seal. Fold the edges to get a fan-like shape (about 4 folds). Arrange the dumplings on the baking sheet, not too close so they don’t stick to each other. To store, cover with cling wrap and freeze overnight. Transfer the frozen dumplings to another container or to Ziploc bags and replace in the freezer. The dumplings may be boiled or fried. When boiled, cooked dumplings float to the top when ready. To fry, deep fry until golden brown or pan fry Serve with a dipping sauce made of ½ cup of soy sauce, ½ tablespoon if rice vinegar, and a dash of chili sauce. Add green onions and mix well

An Image of Disorder Consider the consequences of disorder, and you will be strengthened in choosing order in your life. The Torah gives us a direct teaching in this regard in the famous story of the Tower of Babel.16 The Hebrew word for sin, averah—like its English counterpart transgression—means “straying across a boundary.” The tower builders’ efforts to reach out to touch heaven were sinful because they transgressed the limits and constraints that are laid into the deep structure of the universe. Stretching for heaven, they failed to honor the distinction between the human and the divine. Since they flaunted order, their punishment was to suffer disorder, as represented by their inability to communicate with one another. Failure to honor the need for order brings on chaos. This cautionary tale applies to our lives, too. How much time, energy, emotion, and life is diverted into the channels that spring from disorder? Where are the Haggadot for the Seder? Where is my tallis? Who forgot to set the clock? Why didn’t you take the soup out of the freezer? Why would I buy milk if it wasn’t on the list? It’s in here somewhere. I almost got there. How many relationships are challenged or even destroyed by lack of attention to order? Without order, you are bound to be wasting something—whether time, resources, things themselves that get lost, relationships, and so on. Not wasting is a Jewish ethical principle.17 Any management consultant will tell you that you have to get organized if you want to be effective, but our concern goes far beyond that. Our concern is how living in chaos throws up impediments to being attentive to the divine will. And isn’t a life at the other end of the spectrum, which would be obsessively rigid, every bit as much an obstacle to spiritual living? Picture chaos, with stuff flying and piles of junk and cluttered thinking and a clanging ruckus: who could possibly hear the fragile voice of truth whispering in the midst of the tornado? And in contrast, but equally disabling, where order has been taken to the point of extreme inflexibility, even if you heard the divine will, would there be anything you could do to meld your own personal will to the will of God, so unbending would your ways have become?

The first time he showed me round the big freezers he pulled out a tray of frozen ice cream balls covered in cornflakes and bit into one like an apple. These were the deep-fried ice creams, an important part of Chiquito’s elaborate birthday treat that all customers got if it was their birthday. He bit into it and stuck it back on the tray. I’d never seen lunacy like it. A few days later I found myself alone in the freezer. Wanting to be as cool as Dave I grab an ice cream and stuff it in my mouth. Sadly though it wasn’t an ice cream. It was a ball of frozen shrimp butter. It was horrid and I vowed I would never randomly eat frozen balls of unknown matter again. It’s a promise I have never broken.

Because for all my massive appetite, I cannot cook to save my life. When Grant came to my old house for the first time, he became almost apoplectic at the contents of my fridge and cupboards. I ate like a deranged college frat boy midfinals. My fridge was full of packages of bologna and Budding luncheon meats, plastic-wrapped processed cheese slices, and little tubs of pudding. My cabinets held such bounty as cases of chicken-flavored instant ramen noodles, ten kinds of sugary cereals, Kraft Macaroni & Cheese, and cheap canned tuna. My freezer was well stocked with frozen dinners, heavy on the Stouffer's lasagna and bags of chicken tenders. My garbage can was a wasteland of take-out containers and pizza boxes. In my defense, there was also always really good beer and a couple of bottles of decent wine. My eating habits have done a pretty solid turnaround since we moved in together three years ago. Grant always leaved me something set up for breakfast: a parfait of Greek yogurt and homemade granola with fresh berries, oatmeal that just needs a quick reheat and a drizzle of cinnamon honey butter, baked French toast lingering in a warm oven. He almost always brings me leftovers from the restaurant's family meal for me to take for lunch the next day. I still indulge in greasy takeout when I'm on a job site, as much for the camaraderie with the guys as the food itself; doesn't look good to be noshing on slow-roasted pork shoulder and caramelized root vegetables when everyone else is elbow-deep in a two-pound brick of Ricobene's breaded steak sandwich dripping marinara.

But luck came Prannoy Roy’s way, when his longtime friend Arun Jaitley became the Information and Broadcasting Minister in October 1999 in the Vajpayee Government. All CBI moves to act against NDTV and Prannoy Roy for looting Doordarshan were put in the deep freezer. CBI could not move an inch because Jaitley as MIB totally blocked the actions of the investigating agency and it could not file a charge sheet in the case. And after 14 years, the CBI in 2013, during Sonia Gandhi led UPA regime filed closure report in trial court. The rest is history-The savior Jaitley continued to be present in NDTV screens with his off and on exclusive interviews.

Chill a large, deep metal bowl (or the bowl of your standing mixer) and the whisk (or whisk attachment) in the freezer for at least 20 minutes before you begin. When the bowl is chilled, prepare the cream with your chosen flavoring as directed below, then add the sugar. I prefer to whip cream by hand because it gives me more control, so I’m less likely to overwhip it and end up with butter. If you’d like to use a mixer, run it at a low speed. Whisk until the first soft peaks appear.

I took a popsicle out of the freezers. It was her favorite---sugared violets, mint, and lime zest. The flowers were frozen in the translucent green popsicle, their gorgeous deep purple petals suspended amid tiny flecks of lime zest and a few sprigs of mint.

We’ve heard reports of road surfaces bubbling and catching fire, sand turning to glass, and steaks in a deep freezer turning up cooked well done…

Given the ravens’ predilection for poultry of all sizes, I provided my birds a recently killed raven that had been shot by a crow hunter. They reacted to this raven with loud, deep, rasping alarm calls. After some hours, they still ignored it. It was not eaten within minutes, unlike other birds I had given them that were pounced on in seconds. It was not eaten at all. They would easily recognize a live crow. But a dead one? Would they eat that? My curiosity aroused, I had to observe their reaction to a dead crow. I presented a young frozen crow from my stock of roadkill in the freezer to Whitefeather and Goliath. Both birds erupted in harsh, deep, rasping alarm calls, and just as with the dead raven, neither bird fed from the carcass. It eventually rotted in place. They did not even dig for the maggots.

So how are you two feeling?” Ida Belle, who looked as she had every day since I’d known her, nodded. “Feeling great. Had a good night’s sleep. This morning, I got my laundry done, washed the SUV, and cleaned out my deep freezer.” “I got out of bed,” Gertie said.