Freezer Best Quotes

I was thinking how crazy freezers are. Just think, if you put a piece of meat with a best-before-date of tomorrow in the freezer, then leave it for a month, then when you take it out it's still okay to eat! It's like you've stopped time! Freezers are time machines!

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.

Upon returning from the store, he would put the meat into the freezer, hide his favorite fruits in the bathroom cabinet, and stuff everything else into the crisper. It was, of course, too late for crisp, but he took the refrigerator drawer at its word, insisting that it was capable of reviving the dead and returning them, hale and vibrant, to the prime of their lives. Subjected to a few days in his beloved crisper, a carrot would become as pale and soft as a flaccid penis. "Hey," he'd say. "Somebody ought to eat this before it goes bad." He'd take a bite, and the rest of us would wince at the unnatural silence. Too weak to resist, the carrot quietly surrendered to the force of his jaws. An overcooked hot dog would have made more noise. Wiping the juice from his lips, he would insist that this was the best carrot he'd ever eaten. "You guys don't know what you're missing." I think we had a pretty good idea.

they had to do it anyway. They had to try. They had taken an oath, and they would be faithful to the end. On the bank of surveillance monitors in front of her, she saw a dozen of her best agents—guns drawn—suddenly rush the convention stage, surround the president, grab him by the arms, and literally carry him away, his feet barely touching the ground. Sanchez then bolted out of the command post and met the president’s protective detail backstage and ordered them downstairs, into the makeshift bunker. “Go, go, go,” she yelled as they raced the president down one corridor after another, into a heavily guarded stairwell, and down five flights, eventually bursting into the basement, where all the convention center’s HVAC systems were housed. They turned one corner and then another, ducking pipes and ducts along the way. A moment later, they raced the president into a large storage freezer, slammed the door shut behind them, and worked feverishly to put him in a protective suit, gloves, and mask, pre-positioned there by the army’s nuclear, biological, and chemical fast-reaction team. That done, Sanchez and her agents began to suit up themselves. But just then, Sanchez felt the

SNAPPY TURTLE PIE   1 chocolate cookie crumb pie shell (chocolate is best, but shortbread or graham cracker will also work just fine) 1 pint vanilla ice cream 4 ounces ( of a 6-ounce jar) caramel ice cream topping (I used Smucker’s) ½ cup salted pecan pieces 4 ounces ( of a 6-ounce jar) chocolate fudge ice cream topping (I used Smucker’s) 1 small container frozen Cool Whip (original, not low-fat, or real whipped cream) Hannah’s Note: If you can’t find salted pecans, buy plain pecans. Measure out ½ cup of pieces, heat them in the microwave or the oven until they’re hot and then toss them with 2 Tablespoons of melted, salted butter. Sprinkle on ¼ teaspoon of salt, toss again, and you have salted pecan pieces. Set your cookie crumb pie shell on the counter along with your ice cream carton. Let the ice cream soften for 5 to 10 minutes. You want it approximately the consistency of soft-serve. Using a rubber spatula, spread out your ice cream in the bottom of the chocolate cookie crumb crust. Smooth the top with the spatula. Working quickly, pour the caramel topping over the ice cream. You can drizzle it, pour it, whatever. Just try to get it as evenly distributed as you can. Sprinkle the salted pecan pieces on top of the caramel layer. Pour or drizzle the chocolate fudge topping over the pecans. Cover the top of your pie with wax paper (don’t push it down—you don’t want it to stick) and put your Snappy Turtle Pie in the freezer overnight. Put your container of Cool Whip in the refrigerator overnight. Then it’ll be spreadable in the morning. In the morning, remove your pie from the freezer and spread Cool Whip over the top. Cover it with wax paper again and stick it back into the freezer for at least 6 hours. If you’re not planning to serve your pie for dinner that night, wait until the 6 hours are up and then put it into a freezer bag and return it to the freezer for storage. It will be fine for about a month. Take your Snappy Turtle Pie out of the freezer and place it on the countertop about 15 minutes before you’re ready to serve it. When it’s time for dessert, cut it into 6 pieces as you would a regular pie, put each piece on a dessert plate, and place one Snappy Turtle Cookie (recipe follows) on the center of each piece, the head of the turtle facing the tip of the pie. Yield: 6 slices of yummy ice cream pie that all of your guests will ooh and ahh over.

Tina was hosting. She's a thirty-five-year-old version of Sienne, only bottle blonde.Same blind-you lipstick, same taste in clothes,same complete disregard for anyone else's opinion on anything. They hate each other. "You hate me!" Sienna wailed. It wasn't Tina's voice that snapped back, but Dad's, "Oh,no. I am not playing that game with you. Do you have any idea what a hundred pounds of filet is gonna cost me? And now you want lobster?" "But it's my wedding! Daddy-" "Don't you Daddy me, princess! I'm already five grand in the hole for the damned hotel,not to mention two for the dress, and every time I turn around, you and your mother have added a new guest, bridesmaid,or crustacean!" First of all,Dad was yelling.Almost. Second,he was swearing.Even damn is fighting talk for him.I set down my pizza and debated the best route for a sealthy escape. I'd seen the dress.Pretty, in a Disney-princess, twenty-yards-of-tulle, boobs-shaped-into-missiles sort of way. Sienne looked deliriously happy in it. She looked beautiful.The less said about the bridesmaids' dressed, I'd decided, on seeing the purple sateen,the better. "No lobster!" he yelled. There was a dramatic howl, followed by the bang of the back door. When I peeked out,it was like a photo. Everything was frozen.Dad was standing over the massive pasta pot, red-faced and scowling, wooden spoon brandished like a sword. Leo and Ricky had retreated to the doorway of the freezer. Nonna had her eyes turned heavenward, and Tina was halfway through the dining room door, smirking a little.

Spinach Rollups This recipe is from my friend Susan Zilber. Susan moved away to New York, but I bet she still makes these.   5 to 8 flour tortillas (the large burrito size) 16-ounce package frozen chopped spinach ¼ cup mayonnaise ½ cup softened cream cheese ¼ cup sour cream 1/8 cup dried chopped onion ¼ cup bacon bits 1 Tablespoon Tabasco sauce   Cook the spinach and drain it, squeezing out all the moisture. (Cheesecloth inside a strainer works well for this.) Mix together all ingredients except the tortillas. Spread small amount of spinach mixture out on the face of a tortilla. Roll it up and place it in a plastic freezer bag. Continue spreading and rolling tortillas until the spinach mixture is gone. Fold the plastic bag over when all the rollups are inside to make sure they stay tightly rolled. Refrigerate for at least 4 hours. (Overnight is best.) Slice with a sharp knife, arrange on a platter, and serve as appetizers. Susan says to tell you that once she started to make these and found that she was out of sour cream. She used all cream cheese instead, and they were delicious. Hannah’s Addition to Susan’s Rollups 5 to 8 flour tortillas (the large burrito size) 6 ounces chopped smoked salmon (or lox) 1 cup (8 ounces) softened cream cheese ¼ cup dried chopped onions 1 teaspoon freshly ground black pepper 1 teaspoon dill weed (of course fresh is best)   Mix all the ingredients except the tortillas together in a bowl. Spread small amount of the salmon mixture out on the face of a tortilla. Roll it up and place it in a plastic freezer bag. Continue spreading and rolling tortillas until the salmon mixture is gone. Fold the plastic bag over when all the rollups are inside to make sure they stay tightly rolled. Refrigerate for at least 4 hours. (Overnight is best.) Slice with a sharp knife, arrange on a platter, and serve as appetizers. I made Susan’s Spinach Rollups too, and after I cut them the next day, I arranged both kinds on the platter in contrasting rings. It looked gorgeous.

Chicken Nuggets Chicken nuggets. What can we say about them? They’re so simple, so ubiquitous, such a steady component in the diet of American kids. And, okay, American kids’ parents. And the choices--they’re abundant! From fast-food restaurants to big bulk bags in the freezer section of the grocery store, there are countless chicken nuggets to choose from in this great land of ours. But I’ll let you in on a little secret: The best chicken nuggets are ones you make yourself. For one thing, you can see exactly what’s goin’ in ’em. For another thing, you can make as many as you want. No deciding whether you want the 4-, 6-, or 10-pack! For another, they’re completely fresh and delicious. For yet another, there’s a cow in my yard right now. (That last thing had nothing to do with anything. I just thought I’d share.)

There are signs, however, that a good time was had all last night. Jo might have found herself caught in the middle of a love triangle, but she clearly didn't mind staying around when she thought that one of the angles had been dispensed with. The remains of dinner still grace the table---dirty dishes, rumpled napkins, a champagne flute bearing a lipstick mark. There's even one of the Chocolate Heaven goodies left in the box---which is absolute sacrilege in my book, so I pop it in my mouth and enjoy the brief lift it gives me. I huff unhappily to myself. If they left chocolate uneaten, that must be because they couldn't wait to get down to it. Two of the red cushions from the sofa are on the floor, which shows a certain carelessness that Marcus doesn't normally exhibit. They're scattered on the white, fluffy sheepskin rug, which should immediately make me suspicious---and it does. I walk through to the bedroom and, of course, it isn't looking quite as pristine as it did yesterday. Both sides of the bed are disheveled and I think that tells me just one thing. But, if I needed confirmation, there's a bottle of champagne and two more flutes by the side of the bed. It seems that Marcus didn't sleep alone. Heavy of heart and footstep, I trail back through to the kitchen. More devastation faces me. Marcus had made no attempt to clear up. The dishes haven't been put into the dishwasher and the congealed remnants of last night's Moroccan chicken with olives and saffron-scented mash still stand in their respective saucepans on the cooker. Tipping the contents of one pan into the other, I then pick up a serving spoon and carry them both through the bedroom. I slide open the wardrobe doors and the sight of Marcus's neatly organized rows of shirts and shoes greet me. Balancing the pan rather precariously on my hip, I dip the serving spoon into the chicken and mashed potatoes and scoop up as much as I can. Opening the pocket of Marcus's favorite Hugo Boss suit, I deposit the cold mash into it. To give the man credit where credit is due, his mash is very light and fluffy. I move along the row, garnishing each of his suits with some of his gourmet dish, and when I've done all of them, find that I still have some food remaining. Seems as if the lovers didn't have much of an appetite, after all. I move onto Marcus's shoes---rows and rows of lovely designer footwear---casual at one end, smart at the other. He has a shoe collection that far surpasses mine. Ted Baker, Paul Smith, Prada, Miu Miu, Tod's... I slot a full spoon delicately into each one, pressing it down into the toe area for maximum impact. I take the saucepan back into the kitchen and return it to the hob. With the way I'm feeling, Marcus is very lucky that I don't just burn his flat down. Instead, I open the freezer. My boyfriend---ex-boyfriend---has a love of seafood. (And other women, of course.) I take out a bag of frozen tiger prawns and rip it open. In the living room, I remove the cushions from the sofa and gently but firmly push a couple of handfuls of the prawns down the back. Through to the bedroom and I lift the mattress on Marcus's lovely leather bed and slip the remaining prawns beneath it, pressing them as flat as I can. In a couple of days, they should smell quite interesting. As my pièce de résistance, I go back to the kitchen and take the half-finished bottle of red wine---the one that I didn't even get a sniff at---and pour it all over Marcus's white, fluffy rug. I place my key in the middle of the spreading stain. Then I take out my lipstick, a nice red one called Bitter Scarlet---which is quite appropriate, if you ask me---and I write on his white leather sofa, in my best possible script: MARCUS CANNING, YOU ARE A CHEATING BASTARD.

If you’re a commercial business that relies on walk-in freezers, a problem with your freezer could be damaging to your bottom line. The costs of commercial freezer repairs can be off-putting, but a quick and cost-effective repair can save your walk-in freezer from costly bigger repairs or even replacements down the line. For minimal disruption to your business and assurance down the line, it’s best to get walk-in freezer problems fixed as soon as possible.

Broths last in the fridge for three to no more than five days. Keeping it in your freezer, however, stores it for up to a year. One of the best ways to store broths in the freezer is to pour them into large glass mason jars. In doing so, be sure to leave space for the broth to expand over time to prevent the glass from cracking. Another way is to fill extra ice cube trays you have laying around with broth. Each cube holds roughly an ounce, which is perfect for homemade broth cubes you can drop into your other dishes to spice things up a little.   

Life Span of Common Appliances Consider the relative life span of appliances when making the decision whether to repair or replace them. Appliance Average Life Exhaust Fan 10 years Compactors 6 years Dishwashers 9 years Disposal 12 years Dryers, Electric 13 years Dryers, Gas 13 years Freezers 11 years Microwave 9 years Ranges, Electric 13 years Ranges, Gas 15 years Range Hoods 14 years Refrigerators 13 years Washers 10 years

The Paleo way is, simply, to eat a wide variety of real, whole, plant and animal sources in whatever combinations and ratios work best for you, determined over time and a bit of self experimenting. And what to avoid is equally straightforward: eat no grains or legumes, concentrated sugar, vegetable / seed oils . . . and figure out dairy for yourself. Avoid all processed foods in boxes, bags and freezer section,, and minimize eating out at restaurants.

Giving her a second, I stood up and walked into my room, threw a pair of sweatpants over my shorts, and shrugged into a sweatshirt. God, how was she shivering? I was already sweating with this on. But if I couldn’t comfort her in the way I wanted to, I was going to do it in the only other way I knew how. I’d just be there for her. When I walked back through the living room, her sobs had quieted, but she was still in a ball. Heading into the kitchen, I grabbed two bottled waters, a spoon, and the pint of Ben and Jerry’s she always made sure I had in the freezer. I put everything on the coffee table, grabbed the remote, and searched the DVR until I found Bridesmaids. I didn’t give a shit about the two hundred dollars or breakfasts I would owe her for this. Sitting down next to her this time, I picked up the water and ice cream, balanced them on my legs, and turned the volume up. When the movie started, she brought her red face up and glanced at the TV with a furrowed brow before looking over at me. Her eyebrows shot straight up when she saw me. “What are you wearing?” Her voice was hoarse from crying and I handed her the bottle of water. “Well, you came over in sweats. I figured I missed the memo or something and had to get in on the party.” She looked at the TV and back to me, and a small smile cracked when she took the ice cream and spoon from me. I’d pushed her enough today. I hated knowing what I knew and vowed to one day find out who this guy was. Hopefully now that she knew she could talk to me, she’d open up more when she was ready. But anything more today would be too much. So I settled into the couch and pretended to watch the movie instead of her every move. After a while, she handed me back the half-empty container and leaned against my shoulder. My arm automatically went around her and I pulled her close to my side. “Thank you, Kash,” she whispered a couple minutes later. “Anything for you, Rach. I’m here whenever you need to talk.” Pressing my lips to her forehead, I kept them there as I said, “And I will always protect you.” We were still sitting there watching the movie when Mason came back from his run. He nodded at us, and when he came back out of his room after a shower, he was dressed in sweats as well. He grabbed the melting ice cream and tried to squeeze himself onto the couch on the other side of Rachel. She laughed and curled closer into my side. “You guys are the best.” “You think we’re going to let you veg on the couch alone?” Mason said, scoffing. “Sweetheart, you obviously don’t know us that well. I mean, it’s gonna be a hundred degrees today. How else would I spend the day than in sweats?” Rachel kicked at his leg and he squeezed her knee. After a few minutes of watching the movie, Mason caught my gaze over Rachel’s head. He quickly looked down at her and raised an eyebrow, the question clear in his eyes. I nodded once and the color drained from his face. He swallowed hard and grabbed one of Rachel’s hands. She laughed lightly at something from the movie and his eyes came back to mine. They were determined, and he looked like he was struggling at relaxing his now-murderous expression. I knew exactly how he felt. He didn’t have to say anything to me. We’d worked together long enough to know that we’d both just agreed to find the bastard. And make him pay.

l’after-shave, le badge, le barbeque, le best-seller, le blue-jean, le blues, le bluff, le box-office, le break, le bridge, le bulldozer, le business, le cake, la call-girl, le cashflow, le check-in, le chewing-gum, le club, le cocktail, la cover-girl, le cover-story, le dancing, le design, le discount, le do-it-yourself, le doping, le fan, le fast-food, le feedback, le freezer, le gadget, le gangster, le gay, le hall, le handicap, le hold-up, le jogging, l’interview, le joker, le kidnapping, le kit, le knock-out, le label, le leader, le look, le manager, le marketing, le must, les news, le parking, le pickpocket, le pipeline, le planning, le playboy, le prime time, le pub, le puzzle, se relaxer, le self-service, le software, le snack, le slogan, le steak, le stress, le sweatshirt, le toaster and le week-end.

Shaping the mounds of dough is easiest to do with a spring-loaded ice cream scoop, although you can use two spoons or a pastry bag with a large, plain tip. 1 cup (250 ml) water ½ teaspoon coarse salt 2 teaspoons sugar 6 tablespoons (90 g) unsalted butter, cut into small chunks 1 cup (135 g) flour 4 large eggs, at room temperature ½ cup (85 g) semisweet chocolate chips ½ cup (60 g) pearl sugar (see Note) Position a rack in the upper third of the oven. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat. Heat the water along with the salt, sugar, and butter in a medium saucepan, stirring, until the butter is melted. Remove from heat and dump in all the flour at once. Stir rapidly until the mixture is smooth and pulls away from the sides of the pan. Allow the dough to cool for 2 minutes, stirring occasionally to release the heat; then briskly beat in the eggs, one at a time, until the paste is smooth and shiny. Let cool completely to room temperature, then stir in the chocolate chips. If it’s even slightly warm, they’ll melt. Drop mounds of dough, about 2 tablespoons each, on the baking sheet, evenly spaced. Press pearl sugar crystals liberally over the top and sides of each mound. Use a lot and really press them in. Once the puffs expand, you’ll appreciate the extra effort (and sugar). Bake the chouquettes for 35 minutes, or until puffed and well browned. Serve warm or at room temperature. STORAGE: Choquettes are best eaten the same day they’re made. However, once cooled, they can be frozen in a zip-top freezer bag for up to one month. Defrost at room temperature, then warm briefly on a baking sheet in a moderate oven, until crisp.

There's this sailor with a pet parrot. But the parrot swears like an old sea captain. He can swear for five minutes straight without repeating himself! Trouble is, the sailor who owns him is a quiet, conservative type, and this bird's foul mouth is driving him crazy. One day, it gets to be too much, so the sailor grabs the bird by the throat, shakes him really hard, and yells, "QUIT IT!" But this just makes the bird mad and he swears more than ever. Then the sailor locks the bird in a kitchen cabinet. This really aggravates the bird and he claws and scratches everything inside. Finally the sailor lets the bird out. The bird cuts loose with a stream of vulgarities that would make a veteran seaman blush. The sailor is so mad that he throws the bird into the freezer. For the first few seconds there is a terrible racket from inside. Then it suddenly gets very quiet. At first the sailor just waits, but then he starts to think that the bird may be hurt. He's opens up the freezer door. The bird calmly climbs onto the man's outstretched arm and says, "Awfully sorry about the trouble I gave you. I'll do my best to improve my vocabulary from now on." The man is astounded. He can't understand the transformation that has come over the parrot. The parrot speaks again, "By the way, what did the chicken do?

Eviction movers, flanked by armed marshals and watched by the family, do a quick business. They take everything—the shower curtain, the mattresses on the floor, the meat cuts in the freezer and bread in the cupboard—and either lock it away in storage (usually to be hauled to the dump after missed payments) or pile it high on the curb. People start over as best they can.[7]

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!

Roommates ...the door opened and the most improbable trio walked in: a tiny dark-haired man, a very tall and big-nosed guy with long hair like a rock star, and a girl in a white nightgown with a toilet seat around her neck. They were Edmondo Zanolini, Michael Laub, and a fifteen-year-old girl named Brigitte—an Italian, a Belgian, and a Swede— and they were the performance-art trio who called themselves Maniac Productions. They gave themselves this name because, among other things, they would enlist people from their own families to do strange things. For instance, Edmondo’s grandfather was a pyromaniac. And since he was also a bit senile, he was very dangerous—he had set his house on fire a number of times. His family was very careful to keep matches out of his reach at all times, except when Maniac Productions was performing. Then Edmondo would invite his grandfather to the theater and give him a big box of matches; the grandfather would wander around the theater lighting fires while the group performed and pretended not to notice him. This was his maniac thing. It was very original theater, and very satisfying to Edmondo’s grandfather. He didn’t care if the audience was looking at him or not, because he had his box of matches. Edmondo and Brigitte moved into our flat. Michael came from a family of diamond merchants in Brussels and stayed in five-star hotels. Another tenant was Piotr from Poland. Piotr had a book of logic—I think it was Wittgenstein translated into Polish—and for reasons best known to himself, he kept it in the freezer. This book was his favorite thing in the world. And every morning he would wake up with this imbecilic smile on his face, take his book out of the freezer, wait patiently until the page he wanted to read unfroze, read to us from it in Polish, then turn the page and put the book back in the freezer for the next day. Brigitte’s father had started the pornography industry in Sweden—a very big deal; the porn revolution really began there—and she hated her father; she hated everybody. She was a deeply depressed person: she literally never spoke a word. All of us in the flat ate all our meals together, and she would just sit there, completely silent. Then in the middle of the night one night, Edmondo knocked on our door. I opened it and said, “What’s wrong?” “She talks, she talks!” he said. “What did she say?” I asked. “She said, ‘Boo,’ ” he said. “That’s not much,” I said. The next morning, she packed and left. (...) “I’m so happy,” Michael told us one day, about his pair of girlfriends. “The two of them complement each other perfectly.” Marinka and Ulla knew (and liked) each other, and knew (but didn’t like) the arrangement. Then Ulla got pregnant—not only pregnant, but pregnant with twins. When Michael told Marinka about it, she moved to Australia. And Piotr followed her there, and committed suicide on her birthday.

IN THE EARLY NINETEEN SEVENTIES, a British photo retoucher named Robert Stevens arrived in south Florida to take a job at the National Enquirer, which is published in Palm Beach County. At the time, photo retouchers for supermarket tabloids used an airbrush (nowadays they use computers) to clarify news photographs of world leaders shaking hands with aliens or to give more punch to pictures of six-month-old babies who weigh three hundred pounds. Stevens was reputed to be one of the best photo retouchers in the business. The Enquirer was moving away from stories like “I Ate My Mother-in-Law’s Head,” and the editors recruited him to bring some class to the paper. They offered him much more than he made working for tabloids in Britain.

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Etymologically, paroikia (a compound word from para and oikos) literally means “next to” or “alongside of the house” and, in a technical sense, meant a group of resident aliens. This sense of “parish” carried a theological context into the life of the Early Church and meant a “Christian society of strangers or aliens whose true state or citizenship is in heaven.” So whether one’s flock consists of fifty people in a church which can financially sustain a priest or if it is merely a few people in a living room whose priest must find secular employment, it is a parish. This original meaning of parish also implies the kind of evangelism that accompanies the call of a true parish priest. A parish is a geographical distinction rather than a member-oriented distinction. A priest’s duties do not pertain only to the people who fill the pews of his church on a Sunday morning. He is a priest to everyone who fills the houses in the “cure” where God as placed him. This ministry might not look like choir rehearsals, rector’s meetings, midweek “extreme” youth nights, or Saturday weddings. Instead, it looks like helping a battered wife find shelter from her abusive husband, discretely paying a poor neighbor’s heating oil bill when their tank runs empty in the middle of a bitter snow storm, providing an extra set of hands to a farmer who needs to get all of his freshly-baled hay in the barn before it rains that night, taking food from his own pantry or freezer to help feed a neighbor’s family, or offering his home for emergency foster care. This kind of “parochial” ministry was best modeled by the old Russian staretzi (holy men) who found every opportunity to incarnate the hands and feet of Christ to the communities where they lived. Perhaps Geoffrey Chaucer caught a glimpse of the true nature of parish life through his introduction of the “Parson” in the Prologue of The Canterbury Tales. Note how the issues of sacrifice, humility, and community mentioned above characterize this Parson’s cure even when opportunities were available for “greater” things: "There was a good man of religion, a poor Parson, but rich in holy thought and deed. He was also a learned man, a clerk, and would faithfully preach Christ’s gospel and devoutly instruct his parishioners. He was benign, wonderfully diligent, and patient in adversity, as he was often tested. He was loath to excommunicate for unpaid tithes, but rather would give to his poor parishioners out of the church alms and also of his own substance; in little he found sufficiency. His parish was wide and the houses far apart, but not even for thunder or rain did he neglect to visit the farthest, great or small, in sickness or misfortune, going on foot, a staff in his hand… He would not farm out his benefice, nor leave his sheep stuck fast in the mire, while he ran to London to St. Paul’s, to get an easy appointment as a chantry-priest, or to be retained by some guild, but dwelled at home and guarded his fold well, so that the wolf would not make it miscarry… There was nowhere a better priest than he. He looked for no pomp and reverence, nor yet was his conscience too particular; but the teaching of Christ and his apostles he taught, and first he followed it himself." As we can see, the distinction between the work of worship and the work of ministry becomes clear. We worship God via the Eucharist. We serve God via our ministry to others. Large congregations make it possible for clergy and congregation to worship anonymously (even with strangers) while often omitting ministry altogether. No wonder Satan wants to discredit house churches and make them “odd things”! Thus, while the actual house church may only boast a membership in the single digits, the house church parish is much larger—perhaps into the hundreds as is the case with my own—and the overall ministry is more like that of Christ’s own—feeding, healing, forgiving, engaging in all the cycles of community life, whether the people attend

I’m still going to miss you.” “It’s okay to miss me. But you’ve got so much with King, Bear, the kids. You’re going to be so fucking busy, you’re not going to have time to miss me. But I tell you what; I’ll make sure you know I’m around. Can’t find where you put your fucking car keys? That’s ’cause Ghost Preppy put them in the freezer. Can’t find the remote but the channels keep changing? That’s because Ghost Preppy can’t remember what channel American Ninja Warrior is on.” Preppy wiped a tear from my cheek with his thumb. “I love you Preppy,” I said, pulling him in for another hug. “So much.” “I love you too, babe. As much as a motherfucker can love his best friend’s girl, in a friendship kind of way, who he also wouldn’t mind fucking.” Preppy put his hands on my shoulders.

Tamera did her best to keep her thoughts off of mysterious visitors as she finished straightening up the tables in the dining area. She started to head to the back to work on the storage in the freezer when all of a sudden the lights began to flicker on and off. She froze in her tracks. Her brown eyes scanned the room for a moment as her heart’s beat got faster. After a few seconds the lights stopped flickering, and she was able to maintain a fairly calm composure. But then something pushed up against the front door behind her, and the startled beauty nearly came out of her flats as she spun around to take a look. But all that her widened brown eyes could see was the darkness outside the window.

Maybe it was for the best. Now he could enjoy breakfast, get Gulliver packed, and have plenty of time to find the five stones. He wondered for about the zillionth time what Kaori planned to do with them. Maybe she’d use them to pelt him in the head so he could stop doing things like hiding behind freezer doors at the Super Saver.

Orchard stores advertising cherries and apples, fresh baked goods, gifts appeared along the road. Some promised the best cider donuts or cherry pie, others had outdoor activities where children could burn off some energy, and yet others offered to let you pick your own cherries when the season started. As they approached a store offering a wide selection of samples, Isaac pulled into the parking lot. It seemed like a good time to stretch their legs and grab a snack at the same time. "Let's see what we've gotten ourselves into, Barracuda," Isaac said. He stepped onto the gravel parking lot, the rocks shifting under his flip-flops. Minivans, SUVs, and cars, many bearing out-of-state plates, filled the lot. Inside the store, freezers contained frozen cherries, apple juice from last season, and pies. Fresh baked goods lined shelves, and quippy signs hung from the walls that said things like IF I HAD KNOWN GRANDKIDS WERE SO MUCH FUN, I WOULD HAVE HAD THEM FIRST and I ENJOY A GLASS OF WINE EACH NIGHT FOR THE HEALTH BENEFITS. THE REST ARE FOR MY WITTY COMEBACKS AND FLAWLESS DANCE MOVES. Bass slid his hand into Isaac's as they walked around the store, staying close to him as they sampled pretzels with cherry-studded dips and homemade jams. A café sold freshly roasted Door County-brand coffee and cherry sodas made with Door County cherry juice. In the bakery area, Isaac picked up a container of apple turnovers still warm from the oven- they would be a tasty breakfast in their motel room tomorrow.

With Kay, everything is an exaggeration and ever conversation with her centers around food. When I call their house to talk to Phil, if Kay answers the phone, I have to listen to what they ate for lunch that day or dinner the previous night. I might be calling to talk to Phil about a big business deal, but Kay only wants to talk about how she cooked green beans, ham, and fresh corn, or how she’d already cooked lunch, but then a couple more people came over so she pulled a couple packages of sausage out of the freezer. Then she’ll ask you what you had for lunch and dinner, and she’ll want to know exactly how you cooked it. She always wants to know the details. Every conversation with her involves food, and it’s either the best thing she ever put in her mouth or it was a disaster. I’ll never forget the time she cooked meatloaf for Phil and ran out of ketchup. She never runs out of ketchup and couldn’t believe she’d let it happen. It was like the Japanese bombed Pearl Harbor again.

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!)

DOC’S BRAN-OATMEAL-RAISIN COOKIES Preheat oven to 350 degrees F., rack in the middle position. ¾ cup raisins (either regular or golden, your choice) ¾ cup boiling water 1 cup white (granulated) sugar ½ cup brown sugar (pack it down when you measure it) ¾ cup (1 and ½ sticks, 6 ounces) salted butter, softened to room temperature 2 large eggs ½ teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon ¼ teaspoon grated nutmeg (freshly grated is best) 1 teaspoon vanilla extract 2 cups all-purpose flour (pack it down in the cup when you measure it) 1 and ½ cups dry quick oatmeal (I used Quaker Quick 1-Minute) 2 cups bran flake cereal Place ¾ cup of raisins in a 2-cup Pyrex measuring cup or a small bowl that can tolerate boiling water without cracking. Pour the ¾ cup boiling water over the raisins in the cup. Stir a bit with a fork so they don’t stick together, and then leave them, uncovered, on the counter to plump up. Prepare your cookie sheets by spraying them with Pam or another nonstick cooking spray, or lining them with parchment paper that you also spray with Pam or another nonstick cooking spray. Hannah’s 1st Note: This cookie dough is a lot easier to make if you use an electric mixer. Place the cup of white sugar in the bottom of a mixing bowl. Add the half-cup of brown sugar. Mix them together until they’re a uniform color. Place the softened butter in the mixer bowl and beat it together with the sugars until the mixture is nice and fluffy. Mix in the eggs, one at a time, beating after each addition. Add the salt, baking soda, cinnamon, nutmeg and vanilla extract. Beat until the mixture is smooth and well incorporated. On LOW speed, add the flour, one-half cup at a time, beating after each addition. Continue to beat until everything is well blended. Drain the raisins by dumping them in a strainer. Throw away any liquid that remains, then gently pat the raisins dry with a paper towel. With the mixer running on LOW speed, add the raisins to the cookie dough. With the mixer remaining on LOW speed, add the dry oatmeal in half-cup increments, mixing after each increment. Turn the mixer OFF, and let the dough rest while you prepare the bran flakes. Measure 2 cups of bran flake cereal and place them in a 1-quart freezer bag. Roll the bag up from the bottom, getting out as much air as possible, and then seal it with the bran flakes inside. Squeeze the bran flakes with your fingers, crushing them inside the bag. Place the bag on the counter and squash the bran flakes with your hands. Once they’re in fairly small pieces, take the bag over to the mixer. Turn the mixer on LOW speed. Open the bag and add the crushed bran flakes to your cookie dough, mixing until they’re well incorporated. Turn off the mixer, scrape down the sides of the bowl with a rubber spatula, and give the bowl a final stir by hand. Drop the dough by rounded Tablespoonfuls (use a Tablespoon from your silverware drawer, not one you’d use for measuring ingredients) onto your prepared cookie sheet. There should be 12 cookie dough mounds on every standard-size cookie sheet. Hannah’s 2nd Note: Lisa and I use a level 2-Tablespoon scooper to form these cookies down at The Cookie Jar. Bake Doc’s Bran-Oatmeal-Raisin Cookies at 350 degrees F. for 13 to 15 minutes, or until golden brown on top. Remove the cookies from the oven, and let them cool on the cookie sheets for 2 minutes. Then remove them to a wire rack to cool completely. Yield: 2 to 3 dozen delicious cookies, depending on cookie size. Hannah’s 3rd Note: Doc had to warn the Lake Eden Memorial Hospital cooks not to let the patients have more than two cookies. Since they contain bran and bran is an aid to the digestive system, patients who eat a lot of these cookies could be spending a lot of time in the little room with the porcelain fixtures.

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