Lobster Pot Quotes

Alice wondered if no one ever felt as old as they were because it happened so slowly, and you were only ever one day slower and creakier, and the world changed so gradually that by the time cars had evolved from boxy to smooth, or green taxis had joined yellow ones, or MetroCards had replaced tokens, you were used to it. Everyone was a lobster in the pot.

Easy in but not easily out, as the lobster said in the lobster pot!

Poetry is not efficient. If you want to learn how to cook a lobster, it’s probably best not to look to poetry. But if you want to see the word lobster in all its reactant oddity, its pied beauty, as if for the first time, go to poetry. And if you want to know what it’s like to be that lobster in the pot, that’s in poetry too.

[Greens] don't come through the back door the same as other groceries. They don't cower at the bottom of paper bags marked 'Liberty.' They wave over the top. They don't stop to be checked off the receipt. They spill out onto the counter. No going onto shelves with cans in orderly lines like school children waiting for recess. No waiting, sometimes for years beyond the blue sell by date, to be picked up and taken from the shelf. Greens don't stack or stand at attention. They aren't peas to be pushed around. Cans can't contain them. Boxed in they would burst free. Greens are wild. Plunging them into a pot took some doing. Only lobsters fight more. Either way, you have to use your hands. Then, retrieving them requires the longest of my mother's wooden spoons, the one with the burnt end. Swept onto a plate like the seaweed after a storm, greens sit tall, dark, and proud.

Things were always changing, even when they didn't feel like it. Alice wondered if no one ever felt as old as they were because it happened so slowly, and you were only ever one day slower and creakier, and the world changed so gradually that by the time cars had evolved from boxy to smooth, or green taxis had joined the yellow ones, or Metrocards had replaced tokens, you were used to it. Everyone was a lobster in the pot.

We are all dual natured, Queen Mirabella. Every gift is light and dark. We naturalists can make things grow, but we also coax lobsters into pots, and our familiars tear rabits to shreds. Elementals burn down forests as easily as they water them with rain. The war gift is for protection as well as slaughter. Even those with the sight are often cursed with madness and paranoia. Even the poisoners are also healers.

His dad was in the UQ Navy,” he said to me. “Got tinnitus or some shit in a fucking idiot’s skirmish with a Besź tugboat over some disputed lobster pots or whatever.

I warned your Majesties, I warned you,” said Sallowpad the Raven. “Easily in but not easily out, as the lobster said in the lobster pot!

When the crops were thriving, Squanto took the men to the open forests where the turkey dwelled. He pointed out the nuts, seeds, and insects that the iridescent birds fed upon. He showed them the leaf nests of the squirrels and the hideouts of the skunks and raccoons. Walking silently along bear trails, he took them to the blueberry patches. He told them that deer moved about at sundown and sunrise. He took them inland to valleys where the deer congregated in winter and were easy to harvest. He walked the Pilgrims freely over the land. To Squanto, as to all Native Americans, the land did not belong to the people, people belonged to the land. He took the children into the meadows to pick wild strawberries. He showed them how to dig up the sweet roots of the wild Jerusalem artichoke. In mid-summer he led them to cranberry bogs and gooseberry patches. Together they gathered chestnuts, hickory nuts, walnuts, and hazelnuts in September. He paddled the boys into the harbor in his dugout canoe to set lobster pots made of reeds and sinew. While they waited to lift their pots, he taught them the creatures of the tidal pools.

Change happens without us noticing. We're lobsters in a pot.

Things were always changing, even when they didn’t feel like it. Alice wondered if no one ever felt as old as they were because it happened so slowly, and you were only ever one day slower and creakier, and the world changed so gradually that by the time cars had evolved from boxy to smooth, or green taxis had joined yellow ones, or MetroCards had replaced tokens, you were used to it. Everyone was a lobster in the pot.

I picked up the large lapel button richly worked in purple, green and yellow plastic. 'January 1997,' it announced, 'Day of Visionaries.' Beneath the slogan was a portrait of Dr Martin Luther King Jr. And next to him, sharing the billing as it were, was a same-size picture of our newly elected President. And below was the official logo of the inauguration committee. I’m sorry, but that’s too much. Much too much. I can tune out the Chief Executive when he drivels on about building a bridge to Newt Gingrich. I can be shaking a cocktail or grilling a lobster when he intones that 'nothing big ever came from being small.' I can be receiving a telephone call in a foreign language and still keep up with him when he says that the future lies before us, and the past behind, and that we must light the torch of knowledge from the fountain of wisdom (or whatever). As Orwell once remarked, after a point you stop noticing that you have said things like 'The jackboot is thrown into the melting pot,’ or 'The fascist octopus has sung its swansong.' Motor-mouth and automatic pilot and sheer flatulence and conceit supply their own mediocre, infinitely renewable energy. But this cheap, cheery little button turned the scale. It’s one thing to be bored, or subjected to boredom. It’s another to be insulted. This is a pot of piss flung in the face. What does it take to get people disgusted these days?

The guests would want refreshments of some kind, but there was no time to prepare a full-blown breakfast. The Americans would have to be content with beverages until a midmorning "nuncheon" could be assembled. Rapidly Aline went through a mental list of the contents of the pantry and larders. She decided they would set out crystal bowls of strawberries and raspberries, pots of butter and jam, along with bread and cake. Some asparagus salad and broiled bacon would also be nice, and Aline would also tell the housekeeper, Mrs. Faircloth, to serve the chilled lobster soufflé that had been intended as a supper course for later in the day. Something else could be substituted at dinner, perhaps some tiny salmon cutlets with egg sauce, or sweetbreads with celery stalks-

I associate so many fond memories with food. On that damp evening, along in a tiny restaurant smelling of mildew and lobster, I was 1,600 miles from everyone I knew and loved. After one bite of the pie, I closed my eyes, and taste transported me back to the warm, familiar comfort of my grandmother's kitchen. She always had a pie sitting on the kitchen counter, ready to serve, and a fresh pot of coffee brewing.

Ah, New England. An amalgam of picket fences and crumbling bricks; Ivy League schools and dropped Rs; social tolerance and the Salem witch trials, Henry David Thoreau and Stephen King, P-town rainbows and mill-town rust; Norman Rockwell and Aerosmith; lobster and Moxie; plus the simmering aromas of a million melting pot cuisines originally brought here by immigrants from everywhere else searching for new ways to live. It’s a place where rapidly-growing progressive cities full of the ‘wicked smaaht’ coexist alongside blight-inflicted Industrial Revolution landscapes full of the ‘wicked poor’. A place of forested mountains, roaring rivers, crystalline lakes, urban sprawl, and a trillion dollar stores. A place of seasonal tourism beach towns where the wild, rank scent of squishy seaweed casts its cryptic spell along the vast and spindrift-misted seacoast, while the polished yachts of the elite glisten like rare jewels on the horizon, just out of reach. Where there are fiery autumn hues and leaves that need raking. Powder snow ski slopes and icy windshields that need scraping. Crisp daffodil mornings and mud season. Beach cottage bliss and endless miles of soul-sucking summer traffic . Perceived together, the dissonant nuances of New England stir the imagination in compelling and chromatic whorls.

Aurora's Sunday brunch buffet is world-class, desserts or no desserts. Your mouth starts to water the moment you enter and spot the seafood bar on your right- lobsters the color of blood oranges reclining on hillocks of shaved ice, oysters split open, their salty innards on show. Around the corner is an area devoted to cheese, huge rounds of fragrant, fresh Parmesan and a soft cheese with a gray-white rind, oozing and pungent. Behind the cheeses is a magnificent honeycomb hung on a metal frame and dripping down a silver gutter into a small bowl. The entire place smells like heaven- copper pots of hot, fresh bread being carried to tables, aged ham sliced from the bone, the chocolatier dipping soft pralines.

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.

At the Fishhouses Although it is a cold evening, down by one of the fishhouses an old man sits netting, his net, in the gloaming almost invisible, a dark purple-brown, and his shuttle worn and polished. The air smells so strong of codfish it makes one's nose run and one's eyes water. The five fishhouses have steeply peaked roofs and narrow, cleated gangplanks slant up to storerooms in the gables for the wheelbarrows to be pushed up and down on. All is silver: the heavy surface of the sea, swelling slowly as if considering spilling over, is opaque, but the silver of the benches, the lobster pots, and masts, scattered among the wild jagged rocks, is of an apparent translucence like the small old buildings with an emerald moss growing on their shoreward walls. The big fish tubs are completely lined with layers of beautiful herring scales and the wheelbarrows are similarly plastered with creamy iridescent coats of mail, with small iridescent flies crawling on them. Up on the little slope behind the houses, set in the sparse bright sprinkle of grass, is an ancient wooden capstan, cracked, with two long bleached handles and some melancholy stains, like dried blood, where the ironwork has rusted. The old man accepts a Lucky Strike. He was a friend of my grandfather. We talk of the decline in the population and of codfish and herring while he waits for a herring boat to come in. There are sequins on his vest and on his thumb. He has scraped the scales, the principal beauty, from unnumbered fish with that black old knife, the blade of which is almost worn away. Down at the water's edge, at the place where they haul up the boats, up the long ramp descending into the water, thin silver tree trunks are laid horizontally across the gray stones, down and down at intervals of four or five feet. Cold dark deep and absolutely clear, element bearable to no mortal, to fish and to seals . . . One seal particularly I have seen here evening after evening. He was curious about me. He was interested in music; like me a believer in total immersion, so I used to sing him Baptist hymns. I also sang "A Mighty Fortress Is Our God." He stood up in the water and regarded me steadily, moving his head a little. Then he would disappear, then suddenly emerge almost in the same spot, with a sort of shrug as if it were against his better judgment. Cold dark deep and absolutely clear, the clear gray icy water . . . Back, behind us, the dignified tall firs begin. Bluish, associating with their shadows, a million Christmas trees stand waiting for Christmas. The water seems suspended above the rounded gray and blue-gray stones. I have seen it over and over, the same sea, the same, slightly, indifferently swinging above the stones, icily free above the stones, above the stones and then the world. If you should dip your hand in, your wrist would ache immediately, your bones would begin to ache and your hand would burn as if the water were a transmutation of fire that feeds on stones and burns with a dark gray flame. If you tasted it, it would first taste bitter, then briny, then surely burn your tongue. It is like what we imagine knowledge to be: dark, salt, clear, moving, utterly free, drawn from the cold hard mouth of the world, derived from the rocky breasts forever, flowing and drawn, and since our knowledge is historical, flowing, and flown.

famous Chinese recipe called Scream Three Times, in which newborn mice are taken from their mothers (the first scream), dropped in a hot fry pot (second scream), and eaten (third scream). Then again, we drop live lobsters into boiling water and rid our homes of mice by gluing down their feet and letting them starve,

Mac’s Mac N’ Cheese One box of elbow macaroni (cooked and drained) 1/2 cup of sour cream 1 cup of milk 1 can of Campbell's condensed cheese soup 1 ½ cups of (orange) cheddar cheese, 1 1/2 cups of white sharp cheddar cheese, grated 2 eggs 1 teaspoon of ground mustard 1 teaspoon of adobo or seasoned salt ½ tsp pepper ¼ cup parmesan cheese 3 tablespoons of butter Boil pasta for six minutes, then drain.  The crock pot should be set to high.  Add pasta to crock pot along with grated cheeses, cheddar soup, sour cream, butter, milk and eggs.  Mix all together then add all the seasonings.  If desired, add additional cheese or sour cream.  You can periodically check back to make sure it is not browning too much at the sides.  You can stir every now and again. 2 hours to 2.5 hours on high is pretty near perfection although slow cooker times vary.  You can always check on it and look at the sides.  If they are browning too much you can always turn the temp down to low.  The cheese is very flexible also.  You can use different types of cheese or add more or less depending on your taste.  I once caught Delilah adding more cheddar cheese to the crock pot. I honestly think this is the macaroni and cheese recipe I will stick to like glue.  It is amazing.  And it can be tweaked.  Bacon bits can be added to the mac n cheese.  Add some lobster for a nice seafood lobster mac n’ cheese.  Bread crumbs can be sprinkled over the top at the end.  Or if you want to add some veggies, broccoli can be placed on top as well.  Brandon and Rose added sliced hot dogs for AJ since hotdogs are his favorite.

Risotto with Seafood 2 bay leaves 1 carrot, chopped 2 small onions: 1 chopped, 1 minced 3 (1-pound) lobsters 1/3 cup olive oil 3 tablespoons tomato paste 2 cups Arborio rice 1½ cups white wine (dry) 2 tablespoons butter 2 pounds medium shrimp, peeled 1 pound scallops Fill pot with water sufficient to cover 3 lobsters. Add bay leaves, carrot, chopped onion. Bring to a boil, add lobsters, and cook 10 minutes. Reserve water the lobsters were cooked in. Cool lobsters and remove meat. Cook minced onion in olive oil until translucent; add tomato paste until blended. Then add rice. Slowly add white wine and an equal amount of lobster water. Continue stirring and adding liquid as rice cooks, 20 minutes or so. Melt butter in a separate pan. Add shrimp; cook until pink. Remove shrimp and add scallops; sear until golden. Add shrimp and lobster to the risotto pan. Fold in. Season to taste.

Reconsider the lobster. Lobsters have a very bad reputation among philosophers, who frequently hold them out as examples of purely unthinking, unfeeling creatures. Presumably, this is because lobsters are the only animal most philosophers have killed with their own two hands before eating. It’s unpleasant to throw a struggling creature in a pot of boiling water; one needs to be able to tell oneself that the lobster isn’t really feeling it.

Alice wondered if no one ever felt as old as they were because it happened so slowly, and you were only ever one day slower and creakier, and the world change so gradually that by the time cars had evolved from boxy to smooth, or green taxis had joined yellow ones, or MetroCards had replaced tokens, you were used to it. Everyone was a lobster in the pot.

Phillipa placed one tray of appetizers after the other on the table---the jambon sec-wrapped chipotle figs with the cocoa-balsamic glaze; the crab cakes with the rémoulade dipping sauce; the varying star-shaped canapés, the bottoms buttery, toasted bread topped with different ingredients and garnished with chopped fresh herbs; the verrines filled with bœuf bourguignon and baby carrots; and the smoke salmon, beet carpaccio, and mascarpone bites served on homemade biscuits and sprinkled with capers. Everybody dug in, oohing and aahing. "I don't know which one I like best," exclaimed Marie, licking her lips. "They're all so delicious. I can't choose a favorite child." Phillipa winked. "Just wait until you see and taste Sophie's plat principal," she said, turning on her heel. She returned with a large pressure cooker, placing it on the table. She lifted the lid, and everybody breathed in the aromas, noses sniffing with anticipation. "This is Sophie's version of pot-au-feu de la mer, but with grilled lobster, crab, abalone, mussels, and large shrimp, along with a variety of root and fresh vegetables, a ginger-lemongrass-infused sauce, and garnished with borage, or starflowers, a smattering of sea salt, a dash of crème fraîche, fresh herbs, and ground pepper.

[Collard] greens are special. They don't come through the back door the same as other groceries. They don't cower at the bottom of paper bags marked"Liberty." They wave over the top. They don't stop to be checked off the receipt. They spill out onto the counter. No going onto shelves with cans in orderly lines like school children waiting for recess. No waiting, sometimes for years beyond the blue sell by date, to be picked up and taken from the shelf. Greens don't stack or stand at attention. They aren't peas to be pushed around. Cans can't contain them. Boxed in they would burst free. Greens are wild. Plunging them into a pot took some doing. Only lobsters fight more. Either way, you have to use your hands. Then, retrieving them requires the longest of my mother's wooden spoons, the one with the burnt end. Swept onto a plate like the seaweed after a storm, greens sit tall, dark, and proud.

Another night I bought lobsters, taking time to observe them in the supermarket tank, sussing out the liveliest of the bunch. I instructed the fishmonger to lift them with his plastic rake and tickle their tails like my father taught me, picking the ones that flipped violently and with gusto. I boiled them in a large pot and set out the same small bowls my mother would for the melted butter. When they were cooked through, my father made two hacks in the center of their claws and large incisions down their backs. When we ate lobster, my mother used to boil one for each of us and content herself with a side of corn or a baked potato or a small bowl of rice with banchan and a can of saury, an oily fish she braised in soy sauce. But if we were lucky enough to find some, she'd eat the roe, giddily scooping the plump orange eggs onto her plate.

Easily in but not easily out, as the lobster said in the lobster pot.

We lay in the tent at the edge of Lyme Regis, on a patch of grass between the lobster pots and the chalets, and let death in.

If a lot of people are suffering because of a few people, why didn’t the majority do something about it a long time ago? Why’d everyone let it get so bad?” “If you drop a lobster in a pot of boiling water,” Zyrha tells him, “it’ll thrash around for its life.” “Wouldn’t we all?” Darrion smirks. “If you drop the lobster in a pot of cool water and slowly raise the temperature, it’ll die without a struggle. It’ll get used to the incremental increases until it’s too late to know it’s dead. You asked how we got here. The temperature had been rising in the Old States for a long time. People were dying left and right without a struggle. A few leaders had control over everything: money, power, the military, health care, schools, utilities, transportation, laws, courts, and the media. They had everything. Everything except the one thing every person in power needs.” “What’s that?” Darrion asks through a strained quiver. “An enemy.” “An enemy,” he repeats. “The question became which one. There were so many to choose from.” Zyrha claps her hands and gives a sarcastic laugh. “Black people. Brown people. Asians. Mexicans. Arabs. Women. The biracial. The multiracial. Old people. Young people. Short people. The overweight, the underweight, the sick, the helpless, the homeless, the unemployed. The asexual, the bisexual, the homosexual, the transgendered. People with special needs. The neurodivergent. Pot-smokers. Immigrants. Socialists. Communists. Atheists. Jews. Muslims. Intellectuals. Influencers. Athletes. Academics. Writers. Pacifists. Celebrities.” Zyrha pauses to draw in a long breath. “They were all contrived of course. They were invented enemies designed to occupy the amygdala—that’s the brain’s fear center—so the prefrontal cortex—the part of the brain responsible for rational thought and good decision-making—wouldn’t take over. Anyway, there’d been a lot of manufactured enemies, and, frankly, they’d been done to death.

But abuse, though it can seem to happen all at once, is cumulative. I was like a lobster in a pot of cold water, the temperature being raised bit by bit before I realized I was in danger. Every apology I made to Griffin chipped away at my soul, brought me closer to being boiled alive, because I gave up a little more of myself. And a little more. And a little more.

Lobster was a mainstay at the café. Lunch hour lobster rolls and lobster pot pie sold as fast as breakfast hotcakes.

I knew Michael had to be right about the argument that would come later because Mom didn’t say anything about us being gone or even ask where we’d been. In the kitchen, Dad had the extra cheerfulness he got with us when Mom was angry at him. He let us each drop a lobster in the boiling water. He had to hold Alec so he’d be high enough not to get his hand splashed. Their black antennae whipped back and forth against the sides of the pot before disappearing.

My freezer was always filled with things for emergencies, things like pot roast, beef bourguignon, lobster Newburg, creamed chicken, and meat or chicken or seafood was completely covered when it was frozen. That’s important. I kept frozen aspics and, of course, those lovely homemade soups that I cooked in great quantities and froze in separate containers. Apart from the soups, which simmer for hours, things should always be a little under-cooked because they’ll cook a bit more in the thawing and warming-up process.