Pickle Queen Quotes

He tried to learn seductive phrases in all languages, but the only Swedish he had ever really needed was, "Do you serve anything aside from pickled fish?" and "If you wrap me in furs, I can pretend to be your little fuzzy bear.

Many people in this room have an Etsy store where they create unique, unreplicable artifacts or useful items to be sold on a small scale, in a common marketplace where their friends meet and barter. I and many of my friends own more than one spinning wheel. We grow our food again. We make pickles and jams on private, individual scales, when many of our mothers forgot those skills if they ever knew them. We come to conventions, we create small communities of support and distributed skills--when one of us needs help, our village steps in. It’s only that our village is no longer physical, but connected by DSL instead of roads. But look at how we organize our tribes--bloggers preside over large estates, kings and queens whose spouses’ virtues are oft-lauded but whose faces are rarely seen. They have moderators to protect them, to be their knights, a nobility of active commenters and big name fans, a peasantry of regular readers, and vandals starting the occasional flame war just to watch the fields burn. Other villages are more commune-like, sharing out resources on forums or aggregate sites, providing wise women to be consulted, rabbis or priests to explain the world, makers and smiths to fashion magical objects. Groups of performers, acrobats and actors and singers of songs are traveling the roads once more, entertaining for a brief evening in a living room or a wheatfield, known by word of mouth and secret signal. Separate from official government, we create our own hierarchies, laws, and mores, as well as our own folklore and secret history. Even my own guilt about having failed as an academic is quite the crisis of filial piety--you see, my mother is a professor. I have not carried on the family trade. We dwell within a system so large and widespread, so disorganized and unconcerned for anyone but its most privileged and luxurious members, that our powerlessness, when we can summon up the courage to actually face it, is staggering. So we do not face it. We tell ourselves we are Achilles when we have much more in common with the cathedral-worker, laboring anonymously so that the next generation can see some incremental progress. We lack, of course, a Great Work to point to and say: my grandmother made that window; I worked upon the door. Though, I would submit that perhaps the Internet, as an object, as an aggregate entity, is the cathedral we build word by word and image by image, window by window and portal by portal, to stand taller for our children, if only by a little, than it does for us. For most of us are Lancelots, not Galahads. We may see the Grail of a good Classical life, but never touch it. That is for our sons, or their daughters, or further off. And if our villages are online, the real world becomes that dark wood on the edge of civilization, a place of danger and experience, of magic and blood, a place to make one’s name or find death by bear. And here, there be monsters.

A kitchen that’s too clean has no soul. No flavor.

Peter Piper picked up a peck of pickled peppers.

She bought a plume of blue cotton candy before they left the food booths, and she picked at it while they headed down the row of booths occupied by residents of Bald Slope who had spent all summer making walnut salad bowls and jars of pickled watermelon rind to sell at the festival. Snow flurries began to fall and they swirled around people's legs like house cats. It was magical, this snowglobe world.

Once upon a time, there was a princess. All of her life the king and queen told her that princesses behaved like ladies, wore beautiful dresses, trained in proper manners and elegance, and were to always wait for a handsome prince to come and save them if ever needed. Princes behaved like gentlemen, wore the finest suites, trained in swordsmanship and sailing, and were always ready to save a princess. This was the perfect formula for a "happily ever after", or at least that's what her parents always told her. What if they were wrong? Could her "happily ever after" look different? One day, this particular human found herself to be in a bit of a pickle. She somehow ended up in the den of a vicious, multi-headed, fire-breathing dragon. She was not about to wait around for a prince to save her, partly because she didn't have time, and partly because she didn't need a prince. She had no sword, no shield, and no idea what to do. (...) She behaved with nobility, wore the most impenetrable armor, wielded her weapon with stength, trained her brain and her body, and never ever waited to be saved. She could slay dragons and fo to afternoon tea with the queen in the same day. She could marry a princess. She was herself, and she lived happily ever after.

I began, as you do, by rubbing sleep from my eyes. Bafflement had become my default mode. Okay, fine, permanent abode – scoffing pickled cod on cabbage in Oslo hotels and penning airline reviews one minute; plunging Alice-like down a rabbit hole into a dystopian realm the next. Whoosh!

The wounded die or build a shield of scar tissue. Life moves on.

Trying to rescue your parents from their worst devils is hard on kids, you know? Makes ’em either mean or saintly or both.

Well. Once upon a time, a king and queen were trying to have a baby. They tried for a long time, but each time the baby died. Then, many years later, the queen fell pregnant again. This time, she felt sure that things were different. She craved food she’d never tasted before: pickled seaweed, sour radishes, honeycomb and even flowers. One of the flowers the queen loved to eat was the Rampion Bellflower, also known as the Rapunzel, but it didn’t grow anywhere in the palace gardens. It grew just outside them, in a secluded patch of earth, over the palace walls. Every night, the queen begged the king to climb over the wall at the edge of the garden, to pick the Rapunzel flowers glowing under the moon. He carried them home piled on top of his crown. The queen chewed them as the sun rose, and brewed some petals in her tea. One night, when the king was out collecting Rapunzels, a fairy appeared.

He hates: 1. Pickles (me too!) 2. Chores 3. Fallout (which . . . is a game, I guess? IDK, I’ll have to google it) 4. Taylor Swift (Don’t worry. I told him: Tay is *QUEEN*)

green olive tapenade makes about 3 cups 2 roasted red bell peppers, peeled and finely diced (see Chapter 1) 1 cup pitted and chopped green Cerignola olives 2 anchovy fillets, drained and crushed 2 tablespoons drained capers, rinsed and smashed 1 tablespoon red wine vinegar 6 tablespoons extra virgin olive oil ¼ cup chopped fresh flat-leaf parsley Freshly ground black pepper Kosher salt 1 In a nonreactive glass or ceramic mixing bowl, combine the bell peppers, olives, anchovies, capers, and vinegar. Add the olive oil and parsley and about 1 teaspoon of black pepper and stir gently to mix well. Season to taste with salt. 2 Cover and refrigerate for up to 7 days. homemade giardiniera makes about 6 cups 1 teaspoon freshly ground black pepper 1 bay leaf Pinch of crushed red pepper flakes Pinch of dried oregano 2 cups apple cider vinegar 1 cup white wine vinegar 1 cup sugar 1 teaspoon kosher salt 1 fennel bulb, trimmed of fronds, diced 1 large red onion, diced 1 celery rib, diced 1 large carrot, peeled and diced 1 large red bell pepper, ribs removed, diced 1 large yellow bell pepper, ribs removed, diced 1 jalapeño pepper, halved and seeded 1 cup cauliflower florets 1 cup pitted and halved Queen green olives or other large green olives 3 pickled peperoncini, sliced (see Note) 1 fresh sprig thyme 1 cup extra virgin olive oil 1 In a small, dry skillet set over medium-high heat, toast the black pepper, bay leaf, red pepper, and oregano for about 1 minute, or until fragrant. Slide from the pan to a plate and allow to cool. 2 Lay a 5-to 6-inch square of cheesecloth on a work surface. When the herbs are cool, pile them in the center. Gather the corners together and tie with a length of string to make an herb sachet. 3 In a large pot, heat 2 cups of water and the cider vinegar, wine vinegar, sugar, salt, and herb sachet over high heat and bring to a boil. 4 Add the fennel, onion, celery, carrot, bell peppers, jalapeño, and cauliflower. Let the liquid return to a boil, reduce the heat to a simmer, and cook for 10 to 12 minutes, or until the firmer vegetables (carrots, peppers, cauliflower) are al dente. 5 Remove from the heat and let cool. When the mixture is cool, add the olives, peperoncini, and thyme. Stir to mix, and then stir in the olive oil. Use right away or cover and refrigerate for up to 1 month.