Lime Green Dress Quotes

And you, my best friend on earth, my soul sister who shares Chunky Monkey scoops and beefcake e-mails at the drop of a hat, the woman who made me wear a frothy, ruffled lime-colored bridesmaid dress that added fifteen pounds to my hips, are going to spill your guts to me, aren’t you? (Sunshine) No fair and the dress wasn’t lime, it was mint. (Selena) It was lime-icky green and I looked like a sick pistachio. (Sunshine)

lace-up leather boots, ultra-skinny rose jeans, an untucked lime dress shirt, and a checkered skinny tie as loose as a necklace. With his thick black Ray-Bans and his choppy green hair, he looked like he’d stepped off a New Wave album cover circa 1979.

Doc was collecting marine animals in the Great Tide Pool on the tip of the Peninsula. It is a fabulous place: when the tide is in, a wave-churned basin, creamy with foam, whipped by the combers that roll in from the whistling buoy on the reef. But when the tide goes out the little water world becomes quiet and lovely. The sea is very clear and the bottom becomes fantastic with hurrying, fighting, feeding, breeding animals. Crabs rush from frond to frond of the waving algae. Starfish squat over mussels and limpets, attach their million little suckers and then slowly lift with incredible power until the prey is broken from the rock. And then the starfish stomach comes out and envelops its food. Orange and speckled and fluted nudibranchs slide gracefully over the rocks, their skirts waving like the dresses of Spanish dancers. And black eels poke their heads out of crevices and wait for prey. The snapping shrimps with their trigger claws pop loudly. The lovely, colored world is glassed over. Hermit crabs like frantic children scamper on the bottom sand. And now one, finding an empty snail shell he likes better than his own, creeps out, exposing his soft body to the enemy for a moment, and then pops into the new shell. A wave breaks over the barrier, and churns the glassy water for a moment and mixes bubbles into the pool, and then it clears and is tranquil and lovely and murderous again. Here a crab tears a leg from his brother. The anemones expand like soft and brilliant flowers, inviting any tired and perplexed animal to lie for a moment in their arms, and when some small crab or little tide-pool Johnnie accepts the green and purple invitation, the petals whip in, the stinging cells shoot tiny narcotic needles into the prey and it grows weak and perhaps sleepy while the searing caustic digestive acids melt its body down. Then the creeping murderer, the octopus, steals out, slowly, softly, moving like a gray mist, pretending now to be a bit of weed, now a rock, now a lump of decaying meat while its evil goat eyes watch coldly. It oozes and flows toward a feeding crab, and as it comes close its yellow eyes burn and its body turns rosy with the pulsing color of anticipation and rage. Then suddenly it runs lightly on the tips of its arms, as ferociously as a charging cat. It leaps savagely on the crab, there is a puff of black fluid, and the struggling mass is obscured in the sepia cloud while the octopus murders the crab. On the exposed rocks out of water, the barnacles bubble behind their closed doors and the limpets dry out. And down to the rocks come the black flies to eat anything they can find. The sharp smell of iodine from the algae, and the lime smell of calcareous bodies and the smell of powerful protean, smell of sperm and ova fill the air. On the exposed rocks the starfish emit semen and eggs from between their rays. The smells of life and richness, of death and digestion, of decay and birth, burden the air. And salt spray blows in from the barrier where the ocean waits for its rising-tide strength to permit it back into the Great Tide Pool again. And on the reef the whistling buoy bellows like a sad and patient bull.

Quetzalcoatl The serpent dressed in lime-green feathers Is the totem of an Aztec priest. It slithers through all rainy weathers Commanding the respect of man and beast. Who would suspect this mighty serpent For whom the Pyramids were built Was nagged to death by a Jewish yent- a, who filled his goyish head with guilt. Deep in the jungle one can hear The piercing battle cry of Mrs. Katz, who says, 'Nu, take an umbrella; Oy, wear your your galoshes, dear. If you Quetz-al-coatl, who’s gonna take care of you?

I guide Delia through the slaw: green cabbage with fennel and green apple and a light dressing of rice wine vinegar, sugar, lime juice, canola oil, and caraway seeds. Kai makes the butternut squash with applesauce, nutmeg, grains of paradise, and cinnamon. I work on a light pasta salad that I have been playing with, orecchiette pasta with white beans, chopped celery, green peas, and feta in red wine vinaigrette with fresh oregano. The case gets filled, Kai takes off, the doors get opened, and we begin to serve customers. While Delia takes a phone order, I head into the kitchen and take the brisket out of the oven. It is mahogany brown and juicy, and perfumes the kitchen immediately, the scent wafting out into the store. "What is that smell?" Delia says, eyes closing, inhaling deeply. "That, is hope," I say.

Title: Professional Bridesmaid for Hire—w4w—26 (NYC) Post: When all of my friends started getting engaged, I decided to make new friends. So I did—but then they got engaged also, and for what felt like the hundredth time, I was asked to be a bridesmaid. This year alone, I’ve been a bridesmaid 4 times. That’s 4 different chiffon dresses, 4 different bachelorette parties filled with tequila shots and guys in thong underwear twerking way too close to my face, 4 different prewedding pep talks to the bride about how this is the happiest day of her life, and how marriage, probably, is just like riding a bike: a little shaky at first, but then she’ll get the hang of it. Right, she’ll ask as she wipes the mascara-stained tears from her perfectly airbrushed face. Right, I’ll say, though I don’t really know. I only know what I’ve seen and that’s a beautiful-looking bride walking down, down, down the aisle, one two, three, four times so far this year. So let me be there for you this time if: — You don’t have any other girlfriends except your third cousin, twice removed, who is often found sticking her tongue down an empty bottle of red wine. — Your fiancé has an extra groomsman and you’re looking to even things out so your pictures don’t look funny and there’s not one single guy walking down the aisle by himself. — You need someone to take control and make sure bridesmaid #4 buys her dress on time and doesn’t show up 3 hours late the day of the wedding or paint her nails lime green. Bridesmaid skills I’m exceptionally good at: — Holding up the 18 layers of your dress so that you can pee with ease on your wedding day. — Catching the bouquet and then following that moment up with my best Miss America–like “OMG, I can’t believe this” speech. — Doing the electric and the cha-cha slide. — Responding in a timely manner to prewedding email chains created by other bridesmaids and the maid of honor.

HONEY MUSTARD VINAIGRETTE You can alter this basic recipe by adding any of the following ingredients: ½ teaspoon sweet paprika, 1 teaspoon grated lemon or orange peel, or 1 teaspoon dried herbs, such as tarragon, basil, mint, or oregano. If you prefer fresh herbs, use 1 tablespoon of the finely chopped leaves. TOTAL TIME: 5–10 MINUTES YIELD: 1½ CUPS ¼ cup vinegar of your choice 1–2 tablespoons freshly squeezed lemon juice, lime juice, or orange juice 1 tablespoon honey 1–2 garlic cloves, finely minced or pushed through a garlic press 1 tablespoon prepared mustard or 1 teaspoon powdered mustard ¾ teaspoon salt, or more or less to taste Freshly ground black pepper to taste 1 cup extra virgin olive oil, preferably unfiltered Combine all ingredients except the oil and mix until well blended. You can beat with a spoon or wire whisk or blend for ten seconds in a food processor on medium-high speed. Then add the oil in a thin drizzle, whisking constantly. If you’re using a food processor, process on medium speed as you add the oil. Pour enough dressing over the salad to coat the greens, but not so much that it pools in the bottom of the salad bowl. Store in the refrigerator for up to two weeks. Bring to room temperature before using.

Benny, still dressed in his lime green tuxedo with bright

Speaking of mangoes, one delicious alternative meal is mango salsa, which you can make by chopping mangoes, tomatoes, cucumbers, celery, cilantro, and garlic (if desired) in the food processor. Serve in cucumber boats, lettuce wraps, or over greens. And in place of the avocado-orange juice salad dressing, try mashing up some guacamole, topping your salad with it, then sprinkling the whole thing with lime juice. Another great detox dish is a food-processor grind-up of apples and cauliflower or apples and cabbage.

On the way out, Lucas ran into Treena Ross in the hallway. She was wearing a lime-green dress and matching lime-green shoes with two-inch heels. She was carrying a dog the size of a walnut that seemed to have been bred to be frightened; it whimpered when it saw Lucas, and then Ross coming up behind.

It was a fabulous sundress though. With it's soft yellow fabric and lime green threading. What wasn't there to like? Especially considering it had pockets. I mean really, dear reader, who doesn't like a dress with pockets? Imagine all the twine you could put in there. Or lint, or pennies, or even a helpless puppy lost and alone. That would make an especially good use of a sundress pocket.

Here are some tips for an anti-inflammatory eating plan, including increasing the diet’s alkalinity:  Add more alkaline foods to your diet when you can. You can find lists of alkaline-/ acid-forming foods online, including my website. You will note that meat, sodas, sugar, coffee, alcohol, and refined carbohydrates (such as those found in cookies, cakes, and other sweets) are high acid formers. Some of the highest alkaline-forming foods are lemons, limes, parsley, kelp, kale, broccoli, and pumpkin seeds.  Eat several servings of vegetables, especially green leafy vegetables, each day, as well as some fruits. Get plenty of raw foods in your diet. Eating a salad each day loaded with raw veggies is a good way to start. You also might want to add a fresh apple cider vinegar dressing to your salad—see my website for recipes.  Get plenty of omega-3 fatty acids, such as those found in fatty fish, fish oil supplements, ground flax, chia, and hemp seeds, and walnuts.  Eliminate trans fats and fried foods.  If you eat animal protein, rely on fish and lean meats, such as chicken or turkey; cut back on red meat and dairy. (Note: There is growing concern about both fish toxicity and the sustainability of popular fishing methods. The Environmental

It’s amazing what some women are willing to do to tip luck in their favor. To everyone’s surprise, when the MC announces the bride will bestow the honor of future nuptials on one of the singletons, Aunt Carmelita nearly stampedes all over the women at the wedding. From the very back corner of the room, a slash of purple comes running—for my wedding, Carmelita decided that Barney purple would gather the most attention, and it did. Trust me, between the in-your-face shade of her dress, earrings, clutch and matching shoes, her frou-frou British-style hat, and the lime-green belt cinched at her waist contrasting with the whole outfit, it’s impossible to miss her.

His frown only deepens as he stares at my smiling lips. Then jerking his smooth jaw up, he asks, “What’s this one called?” I touch my lips. “Oh. Uh, Queen of the Bards.” It’s dark-green lipstick, almost black, and I’ve paired it with a lime green maternity dress with black printed flowers and black flats. I’ve given a lot of thought to my appearance. This is the first time I’ll be meeting a friend of the guy I love and I’m trying to make a good impression. “Why?” he asks. “Because of Bardstown. Our town. I love it.” “Good,” he almost growls. I frown. “Good what?” “To know the name of the lipstick that I’m going to wipe off your lips.” And then he does just that. He grabs my face and leans down to kiss me. I’ve gotten a lot heavier now but I’m still a ballerina and my toes jump up so I can meet him halfway.

My excitement about Sunday is unbridled. My heart constantly pounding. I dyed my hair pink. Then saw Leo’s face. Dyed it back. Borrowed Sadie’s lime-green-and-pink dress with orange trim. I feel a need to be bright and colorful and noticeable. Yet classy.

Sammy’s common, Warren says, referring to something his mother said about a cousin’s wife. I’m common, I say. I always fancied an affair with a scullery maid, he says. I’m propped on an elbow studying him. He fails to open his eyes, as he says, Aren’t you even a little sleepy? I’m pouting, I say. Can’t you hear me pouting with your eyes shut? He reaches up a hand to pinch my pouting mouth with two fingers. Okay, duck lips, he says, rolling over. My father thinks you’re smart and funny—both uncommon virtues. My mother thinks if you keep jogging, you’ll damage your female organs and fail to reproduce. Do they think I’m cute? He’s half blind. She wants to dress you in hot pink or lime green. Tell me they like me and I’ll sneak back to your sister’s room.

herb citrus vinaigrette 1½ tablespoons orange juice 1½ tablespoons lemon juice 1½ tablespoons lime juice 2 cloves garlic, minced 2 teaspoons mustard powder ¾ cup extra-virgin olive oil 1 teaspoon fresh thyme leaves 1 teaspoon minced fresh cilantro 1 teaspoon minced fresh parsley ½ teaspoon salt ½ teaspoon black pepper This dressing is great on our Stir-Fry Chicken, and also makes the perfect marinade or topping for fish, shrimp, or scallops, or a fresh green salad. Whisk together the orange juice, lemon juice, lime juice, garlic, and mustard powder in a small mixing bowl. Drizzle in the olive oil while whisking steadily to emulsify. Add the thyme, cilantro, parsley, salt, and pepper and whisk until blended.

Serves 2 Prep Time: 10 minutes 1 avocado, pitted and peeled 2 cans (5 ounces each) tuna, drained 3 green onions, thinly sliced Juice of 1½ limes ½ jalapeño, minced 1 tablespoon minced fresh cilantro ½ teaspoon chili powder ½ teaspoon salt ⅛ teaspoon black pepper 1 head endive, separated into leaves This dish makes for the perfect lunch—just pack up your tuna in a glass container and wrap your leaves in a slightly damp paper towel inside a resealable bag to keep them crisp. Or, stuff the tuna salad inside a romaine lettuce leaf, hollowed-out bell pepper, tomato, or cucumber cups. This dish would also work with canned chicken or salmon and would taste amazing with a drizzle of cool Ranch Dressing or Avocado Mayo. In a medium sized bowl, mash the avocado with a fork, leaving it slightly chunky. Add the tuna to the bowl, flaking it apart with a fork, and mix to combine with the avocado. Add the onions, juice of 1 lime, jalapeño, cilantro, chili powder, salt, and pepper and mix well.