Frozen Bottle Quotes

They continued to watch each other from across the room, both frozen for a moment by the shadow of distant possibilities.

There is no 'this'. This is nothing." "And I am nothing," Neil prompted. When Andrew gestured confirmation, Neil said, "And as you've always said, you want nothing." Andrew stared stone-faced back at him. Neil would have assumed it a silent rejection of Neil's veiled accusation if Andrew's hand hadn't frozen midair between them. Neil took the bottle from Andrew's other hand and set it off to one side where they couldn't knock it over. "That's a first," Neil said. "Do I get a prize for shutting you up?" "A quick death," Andrew said. "I've already decided where to hide your body." "Six feet under?" Neil guessed. "Stop talking," Andrew said, and kissed him.

[in reference to turkey bowling] He [Tommy] squinted and picked his target, then took his steps and sent the bird sliding down the aisle. A collective gasp rose from the crew as the fourteen-pound, self-basting, fresh-frozen projectile of wholesome savory goodness plowed into the soap bottles like a freight train into a chorus line of drunken grandmothers.

I took my bottle and went to my bedroom. I undressed down to my shorts and went to bed. Nothing was ever in tune. People just blindly grabbed at whatever there was: communism, health foods, zen, surfing, ballet, hypnotism, group encounters, orgies, biking, herbs, Catholicism, weight-lifting, travel, withdrawal, vegetarianism, India, painting, writing, sculpting, composing, conducting, backpacking, yoga, copulating, gambling, drinking, hanging around, frozen yogurt, Beethoven, Bach, Buddha, Christ, TM, H, carrot juice, suicide, handmade suits, jet travel, New York City, and then it all evaporated and fell apart. People had to find things to do while waiting to die. I guess it was nice to have a choice. I took my choice. I raised the fifth of vodka and drank it straight. The Russians knew something.

From above you could see the chaos of entangled plots on the other side of the road, and a couple of tough tethered goats, and the glint of a frozen pond somewhere in the trees. Above them the sun was shining vaguely through the milky November sky, old but strong. In April – between the thaw and the jungly green explosion of summer – or in raw mid-October, I bet the same view would have been barren and depressing. But when we stood there all the bits of old tractors and discarded refrigerators, the shoals of empty vodka bottles and dead animals that tend to litter the Russian countryside were invisible, smothered by the annual oblivion of the snow. The snow let you forget the scars and blemishes, like temporary amnesia for a bad conscience.

How short?” Now or never. And Dara was tired of staying silent. Dara wet his lips. “When I was fifteen, I started getting drunk early. I’d open my first bottle around three in the afternoon. It meant I was wasted by the time he got home.” Leo’s gaze caught his in the mirror, his hands frozen with scissors still in grasp. Dara looked back at him. “Well. Eventually, he got sick of waiting for me to sober up. So one night he grabbed me by the hair”—Dara tugged at that lock twisted round his finger, tugged until it hurt—“and he dragged me into the bathroom, and he held my head under in a sink of cold water until I couldn’t breathe. Until I was choking. He only let go after I stopped fighting, that moment right before I would’ve passed out.” Dara lifted one shoulder, dropped it down. “But I guess it worked. I wasn’t drunk anymore.” Leo was still staring at him. He didn’t say anything. Dara’s lips curled in a bitter smile. “Cut it short enough he couldn’t do that again.

It’s a calculated risk, you see. You’re either laughing all over your face or you’re in deep, deep shit. Whether to take the risk or not. If you take the gamble, you may fall off the twig frozen stiff one night and not thaw out till spring. Bottle it and you might not have anywhere to nest when you return. These are, as it were, the eternal dilemmas you’re confronted with.

Because he did have that gift, truly he did, he was the Man of a Thousand Voices and a Voice. If you wanted to know how your ketchup bottle should talk in its television commercial, if you were unsure as to the ideal voice for your packet of garlic-flavoured crisps, he was your very man. He made carpets speak in warehouse advertisements, he did celebrity impersonations, baked beans, frozen peas.

Yes, of course, very well,” the barkeep sputtered. “My best bottle of Paelsian wine. Coming right up.” He disappeared into a back room, returning almost immediately with a dark green glass bottle roughly etched with the Paelsian symbol of a grapevine. As the barkeep uncorked it, Magnus spared a glance at Nic. “That’s forbidden.” Nic gestured toward the bottle. “Bad Prince of Blood. Very bad!” Magnus

The Garden If no one loves her Please, love you Even if she’s a wreckage Or lost, in a predetermined path Or broken, by a perfect love Or loved, by your sacrificial loneliness Please, build her Even when you have no stone Or judge her abysmal tombstone Or her nothingness collapses your passion Water her azaleas Out of frozen concrete From sublime bottles No one full, ever knew how to fill. Jenim Dibie

I needed something to distract me-anything far away from my parents’ drama-just for a second. And when I saw my chance I didn’t stop to think about how much I’d regret it later. An opportunity sat on the bar stool beside me, and I lunged at it. Literally. I kissed Wesley Rush. One second his hand lay on my shoulder, and his gray eyes rested, for once, on my face, and the next my mouth was on his. My lips were fierce with bottled emotion, and he seemed to tense, his body frozen in shock. That didn’t last very long. An instant later, he returned the aggression, his hands flying to my sides and pulling me toward him. It felt like a battle between our mouths. My hands clawed into his curly hair, tugging it way harder than necessary, and his fingertips dug into my waist. It worked better than punching someone would have. Not only did it help me release the agonizing pressure, but it definitely distracted me. I mean, it’s hard to think about your dad when you’re making out with somebody. And as disturbing as it sounds, Wesley was a really good kisser. He leaned into me, and I tugged at him so hard that he nearly fell off his bar stool. In that moment, we just couldn’t get close enough to each other. Our separate seats seemed like they were miles apart. All of my thoughts vanished, and I became a sort of physical being. Emotions disappeared. Nothing existed but our bodies, and our warring lips were at the center of everything. It was bliss! It was amazing not to think. Nothing! Nothing… until he screwed it up.

Nope.' He grabs my hand and places it over his heart. 'I already know the truth. We’re dating.' His eyebrows waggle. 'Exclusively.' 'Gross.' 'Do you want to wear my letterman’s jacket?' 'I’m going to vomit.' '“Should I buy you a corsage?' 'Seriously. Gagging.' 'Okay, no corsage.' He laughs. 'Just the matching tattoos, then?' 'Seriously.' I fight the urge to stomp my foot. 'Let it go, Parker. Let it go.' 'Hey, Elsa, don’t quote Frozen to me unless you’re prepared to listen to the entire soundtrack in my car on the way to Seaport.' I stare up at him. 'I’m not sure whether I should be disturbed or turned on by the fact that you know all the words to Let It Go.' He grins. 'Definitely turned on.' 'Downloaded in your iTunes library, no doubt.' I shake my head. 'This is nearly as disturbing as the time I learned the song A Whole New World from Aladdin is a metaphor for mind-blowing sex.' 'I’m sorry, what?' 'I can open your eyes? Lead you wonder by wonder? Over, sideways, and under?' I snort. 'Come on. That’s basically soft-core porn.' 'Thank you, Zoe, for ruining a beloved Disney classic for me.' 'Anytime.' 'For the record…' He trails off. I wince, anticipating the worst. 'What?' 'I’ll take you on my magic carpet ride any time you want, snookums.' 'Pass.' 'So, that’s a no on rubbing my lamp then?' 'You know, I think I’ll just find my own way to Nate’s…' I turn and start walking to the elevator. 'Oh, come on.' Parker twines his fingers with mine and pushes the call button, humming under his breath. 'I’m a genie in a bottle, baby, gotta rub—' 'AH!' I stare at him in horror as the elevator arrives. 'So help me god if you start singing vintage Christina Aguilera lyrics right now, I will murder you with my bare hands.

The instruments of murder are as manifold as the unlimited human imagination. Apart from the obvious—shotguns, rifles, pistols, knives, hatchets and axes—I have seen meat cleavers, machetes, ice picks, bayonets, hammers, wrenches, screwdrivers, crowbars, pry bars, two-by-fours, tree limbs, jack handles (which are not “tire irons;” nobody carries tire irons anymore), building blocks, crutches, artificial legs, brass bedposts, pipes, bricks, belts, neckties, pantyhose, ropes, bootlaces, towels and chains—all these things and more, used by human beings to dispatch their fellow human beings into eternity. I have never seen a butler use a candelabrum. I have never seen anyone use a candelabrum! Such recherché elegance is apparently confined to England. I did see a pair of sneakers used to kill a woman, and they left distinctive tread marks where the murderer stepped on her throat and crushed the life from her. I have not seen an icicle used to stab someone, though it is said to be the perfect weapon, because it melts afterward. But I do know of a case in which a man was bludgeoned to death with a frozen ham. Murderers generally do not enjoy heavy lifting—though of course they end up doing quite a bit of it after the fact, when it is necessary to dispose of the body—so the weapons they use tend to be light and maneuverable. You would be surprised how frequently glass bottles are used to beat people to death. Unlike the “candy-glass” props used in the movies, real glass bottles stand up very well to blows. Long-necked beer bottles, along with the heavy old Coca-Cola and Pepsi bottles, make formidable weapons, powerful enough to leave a dent in a wooden two-by-four without breaking. I recall one case in which a woman was beaten to death with a Pepsi bottle, and the distinctive spiral fluting of the bottle was still visible on the broken margins of her skull. The proverbial “lead pipe” is a thing of the past, as a murder weapon. Lead is no longer used to make pipes.

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.

While I struggled with the menu, a handsome middle-aged guy from a nearby table came over to help. "You like sashimi? Cooked fish? Sushi?" he asked. His English was excellent. He was originally from Okinawa, he said, and a member of Rotary International. I know nothing about the Rotarians except that it's a service organization; helping befuddled foreigners order food in bars must fall within its definition of charitable service. Our service-oriented neighbor helped us order pressed sweetfish sushi, kisu fish tempura, and butter-sauteed scallops. Dredging up a vague Oishinbo memory, I also ordered broiled sweetfish, a seasonal delicacy said to taste vaguely of melon. While we started in on our sushi, our waitress- the kind of harried diner waitress who would call customers "hon" in an American restaurant- delivered a huge, beautiful steamed flounder with soy sauce, mirin, and chunks of creamy tofu. "From that guy," she said, indicating the Rotarian samaritan. We retaliated with a large bottle of beer for him and his friend (the friend came over to thank us, with much bowing). What would happen at your neighborhood bar if a couple of confused foreigners came in with a child and didn't even know how to order a drink? Would someone send them a free fish? I should add that it's not exactly common to bring children to an izakaya, but it's not frowned upon, either; also, not every izakaya is equally welcoming. Some, I have heard, are more clubby and are skeptical of nonregulars, whatever their nationality. But I didn't encounter any places like that. Oh, how was the food? So much of the seafood we eat in the U.S., even in Seattle, is previously frozen, slightly past its prime, or both. All of the seafood at our local izakaya was jump-up-and-bite-you fresh. This was most obvious in the flounder and the scallops. A mild fish, steamed, lightly seasoned, and served with tofu does not sound like a recipe for memorable eating, but it was. The butter-sauteed scallops, meanwhile, would have been at home at a New England seaside shack. They were served with a lettuce and tomato salad and a dollop of mayo. The shellfish were cooked and seasoned perfectly. I've never had a better scallop.

Twenty-eight courses?" Dylan mused. "Get comfortable," Grace said with anticipation. They came on little spoons, tiny plates, in small glasses, atop mini-pedestals even speared and hung, suspended on custom-made wire serving devices like little edible works of art, which was entirely the point: mint-scented lamb lollypops, osetra and oysters on frothed tapioca, beet gazpacho and savory mustard shooters, foie gras porridge with a sweet ginger spritz in an atomizer, ankimo sashimi on house-made pop-rocks, plums in powdered yogurt, goat cheese marshmallows, venison maple syrup mastic, warm black truffle gumdrops with chilled sauternes centers. Foamed and freeze-dried, often accompanied by little spray bottles of fragrance and tiny scent-filled pillows, the food crackled and smoked and hissed and sizzled, appealing to all the senses. Thin slices of blast-frozen Kobe carpaccio were hung on little wire stands to thaw between courses at the table. All sorts of textures and presentations were set forth. Many were entirely novel and unexpected renderings of traditional dishes. Intrigued and delighted by the sensory spectacle, Dylan and Grace enjoyed the experience immensely, oohing and aahing, and mostly laughing. For as strange as each course might be, as curious as the decorative objects that presented them, each one was an adventure of sorts, and without exception, each one was delicious, some to the point of profound. And each one came with an expertly matched extraordinary wine, in the precisely correct Riedel glass.

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.

Well, it may be north, but near Niagara Falls we have a microclimate that lets us produce ice wine, from grapes picked very late when they have shriveled and frozen. They make a wonderful dessert wine. It’s very concentrated, so we sell it in small bottles.

WEEK#1 SHOPPING LIST   *FRUITS & VEGETABLES ALL ORGANIC AND/OR WILD *MEATS FREE RANGE, NO ANTIBIOTICS OR HORMONES ADDED *FISH OCEAN WISE & WILD *Remember to always read the ingredients and check for added sugars, chemicals and MSG etc.   1 LEMON 2 LIMES 4 MEDIUM YELLOW ONIONS 1 BUNDLE ORGANIC GREEN ONIONS 1 RED ONION 1 GINGER ROOT 2 WHOLE GARLIC 1 BUNDLE OF ASPARGUS 2 CAULIFLOWER HEADS 2 ORGANIC RED PEPPERS 2 GREEN PEPPERS 3 AVOCADOS 1 PACK BOK CHOY 15 ORGANIC TOMATOES 1 SPAGHETTI SQUASH 3 SWEET POTATOES 1 YAM 2 BUNDLES OF ORGANIC BROCCOLI 6 ZUCCHINI 4 CARROTS 3 BEETS 12-15 BROWN MUSHROOMS 1 SMALL BAG/BOX ARUGULA SALAD 1 BUNDLE OF ROMAINE LETTUCE 1 BUNDLE FRESH BASIL   2 APPLES 1 BANANA 1 SMALL PACKAGE FRESH OR FROZEN WILD BLUEBERRIES 1 ORANGE   2 PACKAGES FREE RANGE NO ANTIOBIOTIC EGGS (24 TOTAL)   1 20oz (750Ml) TOMATO SAUCE 1 CAN 14OZ TOMATO PUREE 2 8oz (250mL) CANS COCONUT CREAM 2 16oz (500mL) CANS COCONUT MILK 1 12OZ CAN PUMPKIN PUREE   JAR OF OLIVES (no sugars added)   1 - ½ LB SMALL BAG (200G) OF REAL CRAB MEAT 2 – 2 LB BAGS (400G EACH) OF FROZEN WILD SHRIMP & SCALLOP MEDLEY 1 LARGE PIECE WILD SOCKEY SALMON (FRESH) 1 LB BEEF SIRLOIN 1LB GROUND BEEF 1 ½ LB (750G) NO-ANTIOBIOTIC CHICKEN SLICES 4 NO-ANTIOBIOTIC ALL NATURAL CHICKEN BREAST 7OZ (400G) ORGANIC GROUND TURKEY 1 PACKAGE MSG-FREE, NO NITRATE BACON   100G DRIED FRUIT (BLUEBERRIES, CRANBERRIES) 200G HAZELNUTS 100G ALMONDS 100G CASHEWS 100 WALNUTS 100G SESAME SEEDS 50G PUMPKIN SEEDS   1 BOTTLE NO SULFITE ORGANIC WHITE WINE (OPTIONAL)  

Shaking my head, I grudgingly smiled. “Will the pizza be here soon?” “Yes,” he murmured, suddenly next to me. “You smell good.” Before I could speak, his lips were on mine for a brief touch. I froze for the seconds our lips met and remained a little frozen when he pulled away. As he leaned back, his lips curved into a gentle grin. “Those lips of yours are fucking gorgeous.” Covering my mouth, I sighed. All of my life, I heard about my fat lips. As a kid, people would tease me about how my lips were big enough to eat my whole head. My grandma especially liked that one. When I got older, the comments were always sexual. I hated when people talked about my lips. “You don’t like them,” he said as his fingers drifted along my calf. “Why?” “I like them fine.” “Do guys want to do something with those lips?” Resting my head back on the couch, I sighed. “I’m tired and you’re making me feel dirty.” Cooper’s hand stopped caressing my leg. When I looked at him, he stared back with an edgy expression. “You take things too personally,” he said, holding my gaze. “When guys talk about using my mouth for stuff as if it’s all I’m good for, why wouldn’t I take that personally?” “Not all you’re good for, but you have sexy lips. Like when I threw the bottle, you did this thing with your lips and made a perfect little ‘O’ shape. It was frigging hot and I almost forgot I wanted to beat the shit out of those guys.

If you’re spending too much time behind the laptop, it means you’re short one salesman! Spreadsheets also fail to take into account all the sweat and effort it takes to sell a case, as well as the unpleasant surprises that inevitably happen, such as the customer who doesn’t pay (see lesson two), the railroad car full of tea that gets frozen in North Dakota, the broken boiler at the bottling plant, the upside down labels ... you get the idea.

On some bizarre instinct, he peeked into the master bedroom. He saw a couple of suitcases on the bed. And he thought, This isn’t happening to me. He went to the kitchen. “Hi, honey,” he said tentatively. “Oh, Paul, you’re home!” she said. She didn’t look as though she was leaving him. “Have you been cleaning out closets or something?” “No. Will you turn on the oven, please? Three-fifty. I’ve got a frozen lasagna to put in there. I hope you’re not starving, because I’ve been really busy.” He turned on the oven. “Vanni, are you leaving me?” She laughed at him. “For a few days. I’m taking the kids to Grants Pass. I’ve already talked to your mom and she’s going to help me with them and watch Matt for me. I could’ve called the Rutledges,” she said, speaking of little Matt’s biological grandparents. “But frankly, I’m not up to explaining Hannah to Carol just now. What I have to do is take Hannah to see her grandmother—I don’t know how sick she is. What if she doesn’t have long to live? What if I miss a chance to ask her questions about Hannah’s mother? There are things Hannah is going to need to know.” Vanni was rambling, talking more to herself than to Paul, it seemed. “There doesn’t appear to be family Terri was close to while growing up. I don’t dare waste a second. I’m afraid to even wait till the weekend. I’m going to pack tonight after the kids are in bed and leave right after breakfast.” Paul was really sorry he hadn’t had that beer. It felt as if the ground was moving under his feet, things were shifting so quickly. He reached into the refrigerator and pulled out a bottled beer, popped the top and sat down at the kitchen table.

Eventually, at 7:22 A.M. on the morning of May 26, 1998, with tears still pouring down my frozen cheeks, the summit of Mount Everest opened her arms and welcomed me in. As if she now considered me somehow worthy of this place. My pulse raced, and in a haze I found myself suddenly standing on top of the world. Alan embraced me, mumbling excitedly into his mask. Neil was still staggering toward us. As he approached, the wind began to die away. The sun was now rising over the hidden land of Tibet, and the mountains beneath us were bathed in a crimson red. Neil knelt and crossed himself on the summit. Then, together, with our masks of, we hugged as brothers. I got to my feet and began to look around. I swore that I could see halfway around the world. The horizon seemed to bend at the edges. It was the curvature of our earth. Technology can put a man on the moon but not up here. There truly was some magic to this place. The radio suddenly crackled to my left. Neil spoke into it excitedly. “Base camp. We’ve run out of earth.” The voice on the other end exploded with jubilation. Neil passed the radio to me. For weeks I had planned what I would say if I reached the top, but all that just fell apart. I strained into the radio and spoke without thinking. “I just want to get home.” The memory of what went on then begins to fade. We took several photos with both the SAS and the DLE flags flying on the summit, as promised, and I scooped some snow into an empty Juice Plus vitamin bottle I had with me.* It was all I would take with me from the summit. I remember having some vague conversation on the radio--patched through from base camp via a satellite phone--with my family some three thousand miles away: the people who had given me the inspiration to climb. But up there, the time flew by, and like all moments of magic, nothing can last forever. We had to get down. It was already 7:48 A.M. Neil checked my oxygen. “Bear, you’re right down. You better get going, buddy, and fast.” I had just under a fifth of a tank to get me back to the Balcony. I heaved the pack and tank onto my shoulders, fitted my mask, and turned around. The summit was gone. I knew that I would never see it again. *Years later, Shara and I christened our three boys with this snow water from Everest’s summit. Life moments.

Week 1: Too Busy to Cook a Nutritarian Menu Day 1 BREAKFAST Oatmeal with blueberries and chia seeds. Combine 1/ 2 cup old-fashioned oats with 1 cup water or nondairy milk. Heat in microwave on high for 2 minutes, stir and microwave an additional minute. Stir in thawed frozen blueberries and chia seeds. One apple or banana LUNCH Huge salad with assorted vegetables, walnuts, and bottled low-sodium/ no-oil dressing Low-sodium purchased vegetable bean soup One fresh or frozen fruit DINNER Carrot and celery sticks, cherry tomatoes, raw cauliflower, and red pepper slices with bottled low-sodium/ no-oil dressing Sunny Bean Burgers* on 100 percent whole grain pita with tomato, red onion, sautéed mushrooms, and low-sodium ketchup Black Cherry Sorbet* or fresh or frozen fruit

Day 2 BREAKFAST 2 pieces of fruit 1 ounce almonds (about 1/ 4 cup) LUNCH Huge salad with assorted vegetables, sliced scallions, boxed or canned beans, and Easy Avocado Dressing* or bottled low-sodium/ no-oil dressing One slice 100 percent whole grain or sprouted grain bread (see Table 18) One fresh or frozen fruit. Try defrosted frozen peaches sometime; just take them out of the freezer and place in the fridge the night before. They’re great! DINNER Salad with assorted vegetables, with leftover Easy Avocado Dressing* or bottled low-sodium/ no-oil dressing Black Bean Quinoa Soup* or low-sodium purchased vegetable bean soup with added frozen veggies Banana with low-sodium, natural peanut butter or raw cashew butter

Day 3 BREAKFAST Overnight Oatmeal* with dried and fresh fruit One navel orange LUNCH Huge salad with assorted vegetables, pumpkin seeds, and bottled low-sodium/ no-oil dressing or flavored vinegar Leftover Black Bean Quinoa Soup* or low-sodium purchased vegetable bean soup One fresh or frozen fruit DINNER Raw vegetables with Super Simple Hummus* or bottled low-sodium/ no-oil dressing Sweet Potatoes Topped with Black Beans and Kale* Fresh or frozen fruit. Try frozen cherries; I love them left out of the freezer for just 15 to 20 minutes so they’re still a little frozen.

Day 4 BREAKFAST Thawed frozen blueberries or strawberries mixed with currants, crushed walnuts, and raw sunflower seeds LUNCH 100 percent whole grain wrap or pita with mixed greens, tomato, avocado, sliced onion, and Russian Fig Dressing* or bottled low-sodium/ no-oil dressing (add 2 ounces of baked chicken or turkey if desired) One fresh fruit. Always keep some apples on hand, because they don’t get crushed when traveling with you. DINNER Salad with bottled low-sodium/ no-oil dressing White Bean and Kale Soup* or low-sodium purchased vegetable bean soup with added frozen vegetables Apple Surprise* or fresh or frozen fruit

Day 5 BREAKFAST Banana Cashew Lettuce Wrap* LUNCH Huge salad with assorted vegetables and bottled low-sodium/ no-oil dressing, flavored vinegar, or Orange Sesame Dressing* Leftover White Bean and Kale Soup* or low-sodium purchased vegetable bean soup One fresh or frozen fruit. Try apples or peaches dipped in Ceylon cinnamon. Ceylon cinnamon doesn’t have the high levels of potentially liver-damaging coumarin that cassia cinnamon has. DINNER Raw vegetables with Super Simple Hummus* or bottled low-sodium/ no-oil dressing Portobellos and Beans* Fresh or frozen cooked spinach or other vegetable One fresh or frozen fruit. Try semi-defrosted frozen mango. It’s fantastic!

Day 6 BREAKFAST Eat Your Greens Fruit Smoothie* One slice 100 percent whole grain or sprouted grain bread (see Table 18) with raw cashew or almond butter LUNCH Huge salad with assorted vegetables, beans, avocado, sliced red onion, and Walnut Vinaigrette Dressing* or bottled low-sodium/ no-oil dressing One fresh or frozen fruit DINNER Salad with assorted vegetables and leftover Walnut Vinaigrette Dressing* or bottled low-sodium/ no-oil dressing Easy Vegetable Pizza* Blueberry Banana Cobbler* or frozen blueberries with Vanilla Cream Topping*

When an Antarctic expedition in 1933 returned to the site of an earlier expedition in 1929, a member of the team reported that at the abandoned station “there were also four bottles of Guinness on a shelf, which, although frozen, were put to excellent use.

If it says méthode champenoise on the label, it has been clarified by dégorgement—a process in which all sediment is allowed to settle down into the neck of the inverted bottle, after which the neck is frozen and the ice plug, along with the trapped sediment, is removed. Beers are rarely clarified

    There, in the dining-room, amid the wreck of dinner glasses, dishes, wine bottles, there settled on all three of us an instant of total immobility, as though the film of our lives had jammed. We sat, frozen in stop frame, until, suddenly, Ernie's head jerked forward and he turned to me, his face screwed up in a painful parody of a boy's embarrassed grin. 'Yes,' he said. 'I guess I have finished. Eh, Maria? Golly, I've gone and done it again. Made a fool of myself, imposed on people's kindness, irritated the people I most want to be friends with. You and Terence. Golly.'     Having castigated himself, he, like all those people who are quick to apologize, considered himself at once forgiven. He grinned again and said, 'What a horse's ass I am. I'll bet that's what you're thinking?' 

Beneath these annual rhythms, the aseasonal fulfillment of American desires continued unabated. For hour after hour, we received, stocked, restocked, and picked: frozen guava juice in barrels, destined for a Dr. Smoothie bottling plant; cans of refrigerated peanut butter paste, imported from Argentina to fill M&M’s and Clif Bars; pallets stacked with rolls of X-ray film for local hospitals; and thousands and thousands of freshly baked King’s Hawaiian buns, trucked in hot from Torrance—a thermal disruption for which Americold charges extra. “We need to bring it down slowly to keep the moisture in the product. Bread will crystallize if it’s cooled too fast,” explained Espinoza. “People think it’s so fresh and soft,” said Carlos. “I tell them it’s been in here for months, and they don’t believe me.

Yellow onions (2) Dairy Buttermilk, low fat (1 small carton) Cheese, Cheddar, shredded (1 cup) Cheese, feta (¼ cup) Cheese, mozzarella, shredded (½ cup) Cheese, mozzarella, fresh (½ pound) Cheese, Parmesan, grated (¾ cup) Cheese, white Cheddar, shredded (¾ cup) Eggs, large (26) Milk, skim (½ gallon) Tofu, extra firm, 1 (14-ounce) package Yogurt, nonfat fruit-flavored Greek (2 [6-ounce] containers) Yogurt, nonfat plain Greek (1 [32-ounce] tub) Meat, Poultry, and Fish Chicken breast (1½ pounds) Fish, white (cod, haddock, or tilapia) (2 pounds) Pork tenderloin (2 pounds) Tuna, albacore (1 [6.4-ounce] pouch) Turkey, ground (3 pounds) Canned, Bottled, and Dried Goods Beans, black, no salt added (3 [15-ounce] cans) Chickpeas, no salt added (2 [15-ounce] cans) Crackers, whole grain (1 small box) Juice, apple (1 small bottle) Marinara (1 [24-ounce] jar) Olives, kalamata (1 small jar) Purée, sweet potato or pumpkin (1 [15-ounce] can) Red peppers, roasted (1 small jar) Salad dressing (1 small bottle) Soy sauce, low sodium (1 small bottle) Tomatoes, diced, no salt added, fire roasted (1 [10-ounce] can) Frozen Peaches (1½ cups) Vegetables, cooked, any variety (2 bags) Grains

years, but this feels different somehow. A spark zooms through me, and I quickly stare at my feet. No luck for Andrea tonight, or Gemette. The bottle comes to rest on Andrea’s best friend, Annelise, instead. She and I were in Science together a long time ago. Her dark brown hair hangs loose, framing high cheekbones and expressive chocolate eyes. She frowns. Tonight doesn’t seem to be going right for anyone so far. “Now what?” Annelise’s voice shakes. “We just kiss, right here in front of everyone?” “No, of course not,” Gemette snaps. “Who made you the boss?” Evan frowns. Judging by his sulky tone, he’s still mad about losing his turn earlier. “Unfortunately, I’m the boss,” Wesley says, “and she’s right.” He points to a dilapidated shed at the top of the hill. “You two go up there.” “Romantic.” Tom rolls his eyes as he stands up. He rubs his bare palms on his pants. Gross. At least I know I’m not the only nervous one here. Tom and Annelise trudge a path through clumps of frozen brown grass toward the rundown tool shed. What a special memory for their first kiss. Gemette sighs and I pat her gloved hand with my own. I’d feel worse for her, but Gemette likes every decent looking guy in town, including a few boys a year younger than us. She’ll recover from missing out on a special moment with Tom. I glance again toward Andrea, an acquaintance from my time in Agriculture. She and Tom trained together for years. She may have liked him as long as I’ve liked Wesley. She looks into the fire while her foot digs a messy hole in the soil. I wonder how I’ll feel if Wesley spins and gets Andrea. Or worse, Gemette. I’ll have to sit here and twiddle my thumbs while I know he’s in there kissing a friend. My stomach lurches. Coming tonight was a stupid idea. I clearly didn’t think this through.

Your constant vigilance against the unreliability of others can cost you in terms of openness, honesty, and spontaneity. In the long run, your fear of finding yourself triggered into a seemingly helpless and “frozen” state may lead you to avoid close relationships altogether.

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.

I keep getting drunk. There’s no more interesting way to say it. Only drunk does the volume crank down. Liquor no longer lets me bullshit myself that I’m taller, faster, funnier. Instead, it shrinks me to a plodding zombie state in which one day smudges into every other—it blurs time. Swaying on the back landing in the small hours, I stare at the boxy garage and ghostly replicas of it multiplying along either side, like playing cards spread against the slate sky. Though this plural perspective is standard, I’m surprised by my own shitfaced state. The walkman sends punk rock banging across the tiny bones of my ears. And with the phonebook-sized stack of papers on my lap still unmarked, I—once more, with feeling—take the pledge to quit drinking. Cross my heart. Pinky swear to myself. This is it, I say, the last night I sit here. Okay, I say in my head. I give. You’re right. (Who am I talking to? Fighting with?) By the next afternoon, while I’m lugging the third armload of groceries up the back stairs, Dev, who’s bolted ahead to the living room, shrieks like he’s been stabbed, and I drop the sack on the kitchen floor, hearing as it hits what must be a jar of tomato sauce detonating. In the living room, I find Dev has leaped—illicitly, for the nine hundredth time—off the sofa back, trying to land in the clothes basket like a circus diver into a bucket of water. He’s whapped his noggin on the coffee table corner. Now dead center on his pale, formerly smooth forehead, there’s a blue knot like a horn trying to break through. I gather him up and rush to the kitchen, aiming to grab a soothing bag of frozen peas. But I step on a shard of tomato sauce jar, gash my instep, slide as on a banana peel, barely hanging on to Dev till we skid to a stop. I tiptoe across the linoleum, dragging a snail of blood till I can plop him in a kitchen chair, instructing him to hold the peas to his head and not move an inch while I bunny-hop upstairs to bandage my foot. Coming back, I find he’s dragged the formerly white laundry into the kitchen to mop up the tomato sauce. I’m helping, he says, albeit surrounded by gleaming daggers of glass while on his forehead the blue Bambi horn seems to throb. Minutes later, my hand twists off a beer cap as I tell myself that a beer isn’t really a drink after all. So I have another after that to speed preparing the pot roast, and maybe even a third. Before we head to the park, I tuck two more beer bottles in my coat pocket, plus one in my purse alongside a juice box.

I expected Rob no later than three. The hour came and went, as did four and five. Now I began to worry. The sun was my great ally, but the shadows were beginning to lengthen as it started to set. With it, those pinpoint irises of mine would begin to open up and I’d be blind again—soon. I could sense the mountain starting to put itself to bed. The light went flat. It began to get a little colder. The wind picked up. The snow began to move, and I realized I’d stayed too long at the party. I was trapped. I was beginning to lose it. Although I’d been breathing bottled oxygen and was not hypoxic, I had been standing or sitting for ten hours without moving much. The cold was beginning to act like an anesthetic on my mind. I hallucinated seeing people. They drifted in and out of focus. I recognize now that I was sinking, cold past shivering, overtaken by a calm apathy, unable to appreciate my peril. The water bottles inside my jacket against the skin of my chest had frozen solid. If I’d been left there, I probably would have slowly frozen to death, without even trying to stir. Then Jon Krakauer came along and I collected myself. He was plainly exhausted. We spoke for a bit. Jon said that Rob was still up there on the ridge, at least three hours behind him, which meant that all deals were off. There was no way I could wait three more hours. On the other hand, there also was no way now for me to descend unassisted.

What did you tell them?" Bruno asked, as he joined her on the roof. With the metallic grinding of the train and the howling wind, he had to shout to be heard. "That my uncle got drunk and climbed out of the train," Yana said. "I told them we had no choice but to find him and bring him back inside." "And they believed you?" "This is Russia," Yana said, giving him a withering look. "Everybody's got an uncle who gets drunk and climbs out a train window at least once. Usually the police find these guys frozen in a snowdrift somewhere, bottle of vodka in hand." "Charming," Bruno said.