Dry Well Quotes

We've searched our database for all the quotes and captions related to Dry Well. Here they are! All 4 of them:

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She raised an eyebrow. "You got something to say to me, Seaweed Brain?" You'd probably kick my butt." You know I'd kick your butt." I brushed the cake off my hands. "When I was at the River Styx, turning invulnerable . . . Nico said I had to concentrate on one thing that kept me anchored to the world, that made me want to stay mortal." Annabeth kept her eyes on the horizon. "Yeah?" Then up on Olympus," I said, "when they wanted to make me a god and stuff, I kept thinking-" Oh, you so wanted to." Well, maybe a little. But I didn't, because I thought-I didn't want things to stay the same for eternity, because things could always get better. And I was thinking . . ." My throat felt really dry. Anyone in particular?" Annabeth asked, her voice soft. I looked over and saw that she was trying not to smile. You're laughing at me," I complained. I am not!" You are so not making this easy." Then she laughed for real, and she put her hands around my neck. "I am never, ever going to make things easy for you, Seaweed Brain. Get used to it.
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Rick Riordan (The Last Olympian (Percy Jackson and the Olympians, #5))
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No, Rhodes. Everything is not okay. You know the lake just north of the university?” β€œYeah, it’s all dried up now. Does that every summer.” β€œWell, there’s a dead body in the middle of it. You need to call the police and tell them to get out here, now.
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Behcet Kaya (Uncanny Alliance (Jack Ludefance PI Series))
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Next, a quail egg, topped with a dried plum and rose hip "chorizo" that was spicy, salty, and had the same umami qualities of a meat-based sausage. This dish made Cassie sit back in her chair, chewing longer than she should have, savoring every moment of its presence in her mouth. "How do they do that?" asked Cassie blankly. "What?" asked Ben. "Make fruit taste like meat." "Fermentation.
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Emily Arden Wells (Eat Post Like)
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We tasted the Vegetable menu, an exploration through the garden with awe-inspiring presentations of ingredients we so often take for granted. Take, for example, the potato, usually served baked, fried, boiled, steamed. Here they return the potato to its humble beginning, the ground, but in the world of Noma, it arrives in the form of potato soup served in a terracotta pot, topped with a garden of herbs. While potatoes are often a favorite staple of a meal, it was refreshing to be surprised by this dish. It was a hint of what else was to come. Other dishes are crafted from ingredients that are transformed through experimental cooking techniques; onions that are cooked until they resembled lumps of charcoal, with sweet, almost gooey centers, fermented ants that taste of pickled ginger and lemongrass, or plums, dried and fermented until they could easily be confused with cured meat.
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Emily Arden Wells (Eat Post Like)