Gallon Water Bottle Quotes

I carefully lay out the provisions. One thin black sleeping bag that reflects body heat. A pack of crackers. A pack of dried beef strips. A bottle of iodine. A box of wooden matches. A small coil of wire. A pair of sunglasses. And a half-gallon plastic bottle with a cap for carrying water that's bone dry. No water. How hard would it have been for them to fill up the bottle?

Because I live in south Florida I store cans of black beans and gallons of water in my closet in preparation for hurricane season. I throw a hurricane party in January. You’re my only guest. We play Marco Polo in bed. The sheets are wet like the roof caved in. There’s a million of me in you. You try to count me as I taste the sweat on the back of your neck. I call you Sexy Sexy, and we do everything twice. After, still sweating, we drink Crystal Light out of plastic water bottles. We discuss the pros and cons of vasectomies. It’s not invasive you say. I wrap the bedsheet around my waist. Minor surgery you say. You slur the word surgery, like it’s a garnish on a dish you just prepared. I eat your hair until you agree to no longer talk about vasectomies. We agree to have children someday, and that they will be beautiful even if they’re not. As I watch your eyes grow heavy like soggy clothes, I tell you When I grow up I’m going to be a famous writer. When I’m famous I’ll sign autographs on Etch-A-Sketches. I’ll write poems about writing other poems, so other poets will get me. You open your eyes long enough to tell me that when you grow up, you’re going to be a steamboat operator. Your pores can never be too clean you say. I say I like your pores just fine. I say Your pores are tops. I kiss you with my whole mouth, and you fall asleep next to my molars. In the morning, we eat french toast with powdered sugar. I wear the sugar like a mustache. You wear earmuffs and pretend we’re in a silent movie. I mouth Olive juice, but I really do love you. This is an awesome hurricane party you say, but it comes out as a yell because you can’t gauge your own volume with the earmuffs on. You yell I want to make something cute with you. I say Let me kiss the insides of your arms. You have no idea what I just said, but you like the way I smile.

Your mention of Elizabeth David reminded me of her recipe for risotto alla Milanese, which I have wanted to try for a long time. As I am sure was the case in your area, the grocery store shelves went bare as everyone prepared for end times. In a harebrained panic, I rushed to C & K Importing for their gallon cans of artichoke hearts, and by the time I got to the Mayfair, all the macaroni and bottled water were gone. Fortunately, I already had the ingredients for risotto in my pantry. It was a balm to turn my attention to rice and butter. It was my own small way of rebuffing shattered nerves and the Reds, although I suppose hamburgers or hot dogs would have been a more appropriate form of patriotic resistance.

Mead Dissolve four pounds of honey in a gallon of water, and add an ounce of hops, half an ounce of root ginger, and the pared rind of two lemons. Boil this for threequarters of an hour, pour it into a cask to the brim, and when it is still lukewarm add an ounce of yeast. Leave the mead to ferment, and when this has ended, put in a quarter of an ounce of isinglass and bung the cask tightly. In six months it should be bottled.

We had to scramble for seats in the day coach, lugging one straw valise between us and a gallon jug of lemonade. And a thermos bottle of the kind the Spanish-American War soldiers carried, with our own well water for brushing our teeth. We'd heard that St. Louis water comes straight out of the Mississippi River, and there's enough silt in it to settle at the bottom of the glass. We'd go to their fair, but we weren't going to drink their water.

Clorox bleach. A three-quart bottle of six-percent sodium hypochlorite costs about two dollars, and will treat nearly forty-eight hundred gallons of clear water. A drop per pint is the recipe.” Noah scribbled in his notebook. “Okay, we’ll add this to the list to disseminate to the neighborhoods.” “Remember, that’s clear water. For cloudy river water, tell ’em to filter it through a clean cloth like a T-shirt first and double the bleach. Then let it sit for an hour or so.

Clorox bleach. A three-quart bottle of six-percent sodium hypochlorite costs about two dollars, and will treat nearly forty-eight hundred gallons of clear water. A drop per pint is the recipe.

AMERICAN WHEAT OR RYE BEER Refreshing wheat or rye beers can display more hop character and less yeast character than their German cousins. This is a beginner-level style that can be brewed by extract or all-grain methods. Ferments at 65° F (18° C). OG FG IBU Color Alcohol 1.040-1.055 (10-13.6 °P) 1.008-1.013 (2.1-3.3 °P) 15-30 3-6 SRM 6-12 EBC 4-5.5% ABV 3.2-4.3% ABW Keys to Brewing American Wheat or Rye Beer: This easy-drinking beer style usually has a subtly grainy wheat character, slightly reminiscent of crackers. The hop flavor and aroma are more variable, with some versions having no hop character, while others have a fairly noticeable citrus or floral flair. Even when the hops are more prominent, they should not be overwhelming, and the hop bitterness should be balanced. The rye version of this style has a slight spicy, peppery note from the addition of rye in place of some or all of the wheat. The key mistake many brewers make is in assuming that American wheat beer should be similar to German hefeweizen. However, this style should not have the clove and banana character of a hefeweizen. This beer should not be as malty (bready) as a German hefeweizen, either, so all-grain brewers will want to use a less malty American two-row malt. To get the right fermentation profile, it is important to use a fairly neutral yeast strain, one that doesn’t produce a lot of esters like the German wheat yeasts do. While you can substitute yeast like White Labs WLP001 California Ale, Wyeast 1056 American Ale, or Fermentis Safale US-05, a better choice is one that provides some crispness, such as an altbier or Kölsch yeast, and fermentation at a cool temperature. RECIPE: KENT'S HOLLOW LEG It was the dead of winter and I was in Amarillo, Texas, on a business trip with Kent, my co-worker. That evening at dinner I watched as Kent drank a liter of soda, several glasses of water, and three or four liters of American wheat beer. I had a glass of water and one liter of beer, and I went to the bathroom twice. Kent never left the table. When I asked Kent about his superhuman bladder capacity, he thought it was due to years of working as a programmer glued to his computer and to the wonderful, easy-drinking wheat beer. This recipe is named in honor of Kent’s amazing bladder capacity. This recipe has a touch more hop character than many bottled, commercial examples on the market, but a lot less than some examples you might find. If you want less hop character, feel free to drop the late hop additions. If you really love hops and want to make a beer with lots of hop flavor and aroma, increase the late hop amounts as you see fit. However, going past the amounts listed below might knock it out of consideration in many competitions for being “too hoppy for style,” no matter how well it is brewed. OG: 1.052 (12.8 °P) FG: 1.012 (3.0 °P) ADF: 77% IBU: 20 Color: 5 SRM (10 EBC) Alcohol: 5.3% ABV (4.1% ABW) Boil: 60 minutes Pre-Boil Volume: 7 gallons (26.5L) Pre-Boil Gravity: 1.044 (11.0 °P) Extract Weight Percent Wheat LME (4 °L) 8.9 lbs. (4.03kg) 100 Hops   IBU Willamette 5.0% AA, 60 min. 1.0 oz. (28g) 20.3 Willamette 5.0% AA, 0 min. 0.3 oz. (9g) 0 Centennial 9.0% AA, 0 min. 0.3 oz. (9g) 0 Yeast White Labs WLP320 American Hefeweizen, Wyeast 1010 American Wheat, or Fermentis Safale US-05 Fermentation and Conditioning Use 10 grams of properly rehydrated dry yeast, 2 liquid yeast packages, or make a starter. Ferment at 65° F (18° C). When finished, carbonate the beer to approximately 2.5 volumes. All-Grain Option Replace the wheat extract with 6 lbs. (2.72kg) American two-row malt and 6 lbs. (2.72kg) wheat malt. Mash at 152° F (67° C). Rye Option This beer can also be made with a portion of malted rye. The rye gives the beer a slightly spicy note and adds a certain creamy mouthfeel. Replace the wheat extract with 6 lbs. (2.72kg) American two-row malt, 3.75 lbs. (1.70kg) rye malt, and 3 lbs. (1.36kg) wheat malt. Mash at 152° F (67° C).

Root Beer For each gallon of water to be used, take hops, burdock,  yellow dock, sarsaparilla, dandelion, and spikenard roots, bruised, of each 1/2 oz.; boil about 20 minutes, and strain while hot, add 8 or 10 drops of oils of spruce and sassafras mixed in equal proportions, when cool enough not to scald your hand, put in 2 or 3 table-spoons of yeast; molasses 2/3 of a pint, or white sugar 1/2 lb. gives it about the right sweetness. Keep these proportions for as many gallons as you wish to make. You can use more or less of the roots to suit your taste after trying it; it is best to get the dry roots, or dig them and let them get dry, and of course you can add any other root known to possess medicinal properties desired in the beer. After all is mixed, let it stand in a jar with a cloth thrown over it, to work about two hours, then bottle and set in a cool place. This is a nice way to take alternatives, without taking medicine. And families ought to make it every Spring, and drink freely of it for several weeks, and thereby save, perhaps, several dollars in doctors' bills. Source: Dr. Chase's Recipes: or, Information

Szechuan Ginger Beer The schizoid effect of ginger on the palate — at once hot and cooling — is reinforced in this recipe with an added kick of aromatic Szechuan peppercorns. This pepper, named after its native Szechuan province of China, is the dried berry of prickly ash (Zanthoxylum spp.) and is not related to the vine peppercorn (Piper nigrum) commonly served at tables. It has a fruity, floral fragrance that is a wonderful complement to the pungency of ginger. This recipe does not begin with a flavor base. Follow the complete brewing instructions to make one gallon of Szechuan Ginger Beer. TO BREW 1 GALLON 31⁄2 quarts water 4 ounces fresh gingerroot, coarsely grated 1 tablespoon Szechuan peppercorns 1 pound sugar 2 tablespoons unflavored rice vinegar 1⁄8 teaspoon champagne yeast (Saccharomyces bayanus) Combine the water, ginger, and peppercorns in a large pot. Bring to a simmer over medium heat. Let simmer for 5 minutes, then add the sugar and vinegar, stirring until the sugar dissolves. Remove from the heat and let cool until the mixture reaches warm room temperature, from 75 to 80°F. Strain out the ginger and peppercorns. Add the yeast, stirring until it is completely dissolved. Pour the mixture into sanitized plastic bottles (see here) using a sanitized kitchen funnel, leaving 11⁄4 inches of air space at the top of each bottle. Seal the bottles. Store for 3 to 5 days at room temperature. When the bottles feel rock hard, the soda is fully carbonated. Refrigerate for at least 1 week before serving; drink within 3 weeks to avoid overcarbonation.

The metropolitan area of one-half million people was brought to a standstill. Restaurants, public buildings, and even the city zoo closed. People quickly bought up whatever bottled water was on store shelves. The governor of Ohio declared a state of emergency. The National Guard was enlisted to truck in water and portable water treatment plants. The national and international news media covered the story of a modern American city without the 80 million gallons of water it needed daily. It was not the sort of attention the long-struggling, rust-belt city wanted.

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Car Camping Tips and Tricks Arrive in camp with a full tank of gas. Gas stations can be few and far between in the mountains. Store food in the car at night to deter bears and critters. Slip a headlamp around a gallon jug of water, with the lens side facing the plastic, to illuminate your tent with ambient light. Freeze water in plastic jugs and bottles and use them in the cooler instead of loose ice. Make fire starters by rubbing petroleum jelly onto cotton balls. Store in a ziplock bag. Bring a Frisbee and after playing, clean it and use as a plate or cutting board. It can also be a shovel in emergencies. Before you leave, crack any eggs you’ll need into a reusable water bottle and store in your cooler. Place spices in a weekly plastic vitamin or medicine container and relabel the top.

Bhakti is the one essential thing. Who can ever know God through reasoning? I want love of God. What do I care about knowing His infinite glories? One bottle of wine makes me drunk. What do I care about knowing how many gallons there are in the grog-shop? One jar of water is enough to quench my thirst. I don’t need to know the amount of water there is on earth.

[from 'Mad Max: Fury Road' review in 'We're Not Ugly People'] Miller has also remembered to make the film directly about things, not all subtext begging for explication. The scarcity of water, oil wars, the arms trade, and female emancipation jostle for space with the customized vehicles, coming in and out of focus with the blitz. But when it comes to political subtext, it must be acknowledged that Immortan Joe's demise was predictable from his water-distribution method. Pouring thousands of gallons of water on people's heads from a great height is not the best way to keep them pacified. Better to sell it to them in plastic bottles for ninety-nine cents each.

In a separate ‘pantry and buttery’ there were: two cupboards, two candlesticks, miscellaneous table linen, two iron funnels, a pair of table knives [for carving], two ‘chargers’ [big serving dishes], ten ‘dishes’, eleven saucers [small dishes for sauces, to be put between diners at table], nine ‘trenchers’, two half-gallon pots each holding four pints, three quart pots each holding two pints, and one pint pot, salt-cellars, a holy water stoup, two shallow pewter bowls, a bottle [probably made of leather, certainly not glass], a hamper, a box, three round basins, one jar for ale, an earthenware pot, and various broken bits.

Nearby, towers of bottled water were staged near the runway awaiting distribution. Sure, some bottled water is necessary after a natural disaster, but in general I think it’s one of the least sustainable methods of addressing a water crisis. Once that water was consumed, the bottles simply became mountains of litter covering the already trashed streets of the capital. Without enough bottled water to go around, many earthquake survivors resorted to drinking water from the street gutters. More than one million folks were being exposed to deadly waterborne diseases such as cholera and typhoid. Reusable water filters were what the Haitians needed most. That was exactly where I chose to direct Wine to Water’s response. We partnered with FilterPure, a nonprofit organization out of the Dominican Republic that builds water filters. The filters were ceramic, simple things made much like clay flowerpots. Before the firing process, the clay is mixed with sawdust and a small amount of fine-grain silver. The sawdust burns in the kiln, leaving tiny porous holes for the water to trickle through. The silver mixed throughout kills any bacteria making it through the tiny pores. These pot filters, sitting inside a simple five-gallon plastic bucket, are capable of filtering water for a family of eight to ten people for up to five years. Some folks from FilterPure picked me up at the airport in a truck loaded with filters. Together we started handing them out throughout the city, in refugee camps and at orphanages in the area.

Thoreau left a record of his beachcombing for the “waste and wrecks of human art”. His gleanings and those of my student are protoarcheology, glances at cultural artifacts from two times. Cape Cod, 1849, 1850, 1855 Logs washed from the land (many) Wrecked boat lumber (abundant) Pebbles of brick (a few) Castile soap bars (not counted) Sand filled gloves (one pair) Rags (not counted) Arrowhead (one) Water soaked nutmegs (boatload) Items in fish stomachs (snuff boxes, knives, church membership cards, “jugs, jewels and Jonah” Box or barrel (one) Bottle, half full of ale (one) … St. Catherines Island wrack line, 2013-14, 160 square meters Blocks of buoyant plastic foam (163) Plastic drink bottles (12) Plastic pill bottle (1) Balloons, deflated, happy birthday (2) Just married (1) Air filled latex glove (1) Plastic 2 gallon juice jug with 75 barnacles attached (1) Flip flops, unmatched (2) Jar of may, half full, (1) Fishing buoy (1) Fragments of hard plastic (42) …

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A guy walks into a bar. It's the oldest setup there is. But what happens next? I was at my local pub contemplating a water-ringed beer list, a wall of tap handles, and a packed fridge. I saw a pale ale brewed 20 million gallons at a time and a triple IPA made in a jerry-rigged turkey frier in a garage down the street. I saw a traditional, light-bodied British porter and an extra-strong, cacao-infused imperial stout stored in bourbon barrels. One beer was brewed with hours-old hops, freshly plucked in an Oregon field; another had been aged for eighteen months with acidic bacteria--critters more common in vinegar and pickle brines. There were pilsners and ambers, red ales and browns, wheat beers and rye beers and spelt beers; there were three-dollar happy hour specials and thirty-dollar vintage bottles, corked and foil-wrapped like fine Champagne. Bitter or sweet, smooth or strong, fruity or dry, dark or light, it was all there, in dizzying glory. So--the bartender tapped his fingers--what'll it be?

Gran shook her head. “It’s a waste of precious fuel to boil so much water. All you need is ordinary Clorox bleach. A three-quart bottle of six-percent sodium hypochlorite costs about two dollars, and will treat nearly forty-eight hundred gallons of clear water. A drop per pint is the recipe.