Fridge Organization Quotes

There’s an organic grocery store just off the highway exit. I can’t remember the last time I went shopping for food.” A smile glittered in his eyes. “I might have gone overboard.” I walked into the kitchen, with gleaming stainless-steel appliances, black granite countertops, and walnut cabinetry. Very masculine, very sleek. I went for the fridge first. Water bottles, spinach and arugula, mushrooms, gingerroot, Gorgonzola and feta cheeses, natural peanut butter, and milk on one side. Hot dogs, cold cuts, Coke, chocolate pudding cups, and canned whipped cream on the other. I tried to picture Patch pushing a shopping cart down the aisle, tossing in food as it pleased him. It was all I could do to keep a straight face.

I gave them the same advice that had worked for me: Start by stocking your sense memory. Smell everything and attach words to it. Raid your fridge, pantry, medicine cabinet, and spice rack, then quiz yourself on pepper, cardamom, honey, ketchup, pickles, and lavender hand cream. Repeat. Again. Keep going. Sniff flowers and lick rocks. Be like Ann, and introduce odors as you notice them, as you would people entering a room. Also be like Morgan, and look for patterns as you taste, so you can, as he does, “organize small differentiating units into systems.” Master the basics of structure—gauge acid by how you drool, alcohol by its heat, tannin by its dryness, finish by its length, sweetness by its thick softness, body by its weight—and apply it to the wines you try. Actually, apply it to everything you try. Be systematic: Order only Chardonnay for a week and get a feel for its personality, then do the same with Pinot Noir, and Sauvignon Blanc, and Cabernet Franc (the Wine Folly website offers handy CliffsNotes on each one’s flavor profile). Take a moment as you drink to reflect on whether you like it, then think about why. Like Paul Grieco, try to taste the wine for what it is, not what you imagine it should be. Like the Paulée-goers, splurge occasionally. Mix up the everyday bottles with something that’s supposed to be better, and see if you agree. Like Annie, break the rules, do what feels right, and don’t be afraid to experiment.

All I know about organic is the disgusting plain yogurt Mom keeps in the fridge at home, but I’m pretty sure Donatello meant it was a good thing.

There is a parallel between PARA and how kitchens are organized. Everything in a kitchen is designed and organized to support an outcome—preparing a meal as efficiently as possible. The archives are like the freezer—items are in cold storage until they are needed, which could be far into the future. Resources are like the pantry—available for use in any meal you make, but neatly tucked away out of sight in the meantime. Areas are like the fridge—items that you plan on using relatively soon, and that you want to check on more frequently. Projects are like the pots and pans cooking on the stove—the items you are actively preparing right now. Each kind of food is organized according to how accessible it needs to be for you to make the meals you want to eat.

A like-minded group coalesced with the common mission of bringing the study of living organisms in line with existing research into the inanimate world. In modern terms, they wanted to show that living organisms obeyed the same mathematical, physical, and chemical laws as everything else. However, this approach put Helmholtz and his network in conflict with a large section of the European scientific community who felt such a synthesis of the animate and inanimate worlds was not possible. Many scientists of the day believed in vitalism, the idea that living organisms, in addition to the sustenance they received from food, water, air, and so on, also possessed a “vital,” life-giving force. While an organism was alive, this vital force controlled the physical and chemical processes that took place within it. Logically, therefore, when it died, that vital force disappeared, leaving the dead organism to decay as if it were inanimate. Helmholtz and his friends opposed this “vitalist” view and felt disproving it was a crucial step to putting biology on the same footing as physics and chemistry.

Soaked Chia Seeds To 4 cups of distilled water in a glass pitcher or jar, add 5 tbsp organic chia seeds. Shake once, let sit for 1 minute, shake again, and put in the fridge. Use after 8–12 hours, when it has taken on a gel-like consistency. It will keep in the fridge up to a week.

Today was his shopping day. Naina had always done the shopping on Wednesdays. To deviate from that routine now would be wrong. First things first, he checked the fridge and the cupboards, organized just the way Naina had liked them to be, by which he meant not at all. Just as he suspected: he needed okra and mung beans. He loved mung beans, regardless of what Rohini said. He had never cooked much when Naina was alive, except in the last few months of her life, but he knew a few recipes by heart. They kept him going. What did he need with “nutritionally balanced” at his age, anyway

Faced with the task of building a strong, cohesive corporate culture, many software companies have borrowed heavily from other organizations. Trilogy Software made headlines by sending its new recruits to a training “boot camp” for three months—with classes running from 8:00 a.m. to midnight, seven days a week, for the first month. Other companies, such as Scient, subject their new recruits to intense pep rallies, with constant repetition of the company slogan— “I’m on fire!” The popularity of these tactics has even led to some hand-wringing about the cult-like character of many business initiation rituals. One writer for Shift magazine captured the dilemma quite well in a brilliant article entitled “Why Your Fabulous Job Sucks.” “Work is a blast. Your colleagues are cool and they dig having your dog around. But something evil lures you to the company beer fridge. Ever wonder why you’re never home?” The observation here is quite astute. Creating a cool work environment, holding fabulous office parties with great bands, letting people wear whatever they want, setting up the LAN for multiplayer gaming— this may all seem like corporate generosity. But it also has a sound economic rationale. All these devices help to build among young employees allegiance, loyalty, and a willingness to work. The easiest way to persuade people to pull an all-nighter is to make being at the office more fun than being at home.

Theodore Boone was an only child and for that reason usually had breakfast alone. His father, a busy lawyer, was in the habit of leaving early and meeting friends for coffee and gossip at the same downtown diner every morning at seven. Theo’s mother, herself a busy lawyer, had been trying to lose ten pounds for at least the past ten years, and because of this she’d convinced herself that breakfast should be nothing more than coffee with the newspaper. So he ate by himself at the kitchen table, cold cereal and orange juice, with an eye on the clock. The Boone home had clocks everywhere, clear evidence of organized people. Actually, he wasn’t completely alone. Beside his chair, his dog ate, too. Judge was a thoroughly mixed mutt whose age and breeding would always be a mystery. Theo had rescued him from near death with a last-second appearance in Animal Court two years earlier, and Judge would always be grateful. He preferred Cheerios, same as Theo, and they ate together in silence every morning. At 8:00 a.m., Theo rinsed their bowls in the sink, placed the milk and juice back in the fridge, walked to the den, and kissed his mother on the cheek. “Off to school,” he said. “Do you have lunch money?” she asked, the same question five mornings a week. “Always.

DOG CHOCOLATES RECIPE Chocolate is extremely toxic for cats and dogs. Luckily, carob, a sweet fruit that looks like a brown pea pod has been used as a chocolate substitute for decades. Carob contains twice the amount of calcium as Cocoa and is fat-free. It has been used to treat diarrhea in dogs and cats and is known to improve digestion and lower cholesterol. Once made keep in the fridge for up to 2 weeks. Ingredients 3/4 cup Unsweetened Carob Powder 1/2 cup Frozen Blueberries, unthawed 1 cup Unrefined Organic Coconut Oil 2 tsp Pure Vanilla Extract Directions Microwave coconut oil for 10-15 seconds or until melted.

Turing turned these pessimistic associations on their head, arguing that dissipation didn’t solely cause decay, but could create structure and form. Under certain conditions, he suggested, as certain substances diffuse and spread out, they self-organize into patterned structures. These pattern-creating substances he named morphogens, arguing that as they diffuse through the cells of an embryo, they also shape that embryo.

Now, first of all this boy lived in a mansion – at least compared to our one-room shack in the swamp. Peter’s house wasn’t like one of those historic houses that all look alike. Naw, the Grants’ house was a mansion fixer-upper. White Lions on black-marble columns greeted you at the front. Then there was a veranda with black-and-white tiles. It had three bedrooms, a guest room and helpers’ quarters. Kitchen counters went on for ever, and there was a huge gas range and a fridge with ice comin’ out the side, clink-clink into your glass. Man. Two carved bannisters led upstairs, but one staircase was blocked off. That was to accommodate a Hammond B3 church organ. Yes, a real, live church organ that when Peter held down the keys and stepped on the pedals his whole family jumped up and praised the Lord or cursed the Devil.

The American fridge became a new focal point for the kitchen, taking over from the old hearth. Once, we congregated around fire; now people organize their lives around the hard, chilly lines of the refrigerator.

My room is at the back of the house, so rather than the expanse of garden at the front, it faces north, with a view of outhouses and a cluster of dark trees. It’s the same room I stayed in as a child. I just have time to glance around and put my case on the single bed before Ophelia is hurrying me back downstairs and into the kitchen. It’s a farmhouse-style kitchen, redone since I was last here, with fitted cream cupboards with wooden knobs, and heavy granite tops, speckled with grey. The floor is solid oak boards, and the industrial size stainless steel fridge-freezer is big enough to feed a small army. Her mobile rings, and she picks it up. ‘I’m on my way,’ she says in a low voice. ‘I know. I know. She’s just arrived. I’ll be with you soon.’ She ends the call with a click and hoists Kit onto his booster seat as she gestures towards the fridge. ‘Just give them whatever you think best. They’re not fussy, and everything is organic.’ Then she’s gone, with no explanation about where to, or when she’ll be back. Neither of the children seem bothered by their mother’s departure or about being left with a stranger. I guess they’re used to it. It was my agency who alerted me to the job vacancy. ‘You’re from Suffolk, aren’t you?’ my agent had asked. ‘I think you’ll want to apply for this one. Good money too.’ When I realised where the job was, it felt like fate. I didn’t even need an interview. I got the position on references alone.

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