Pickle Rick Quotes

Rick, the only connection between your unquestionable intelligence and the sickness destroying your family is that everyone in your family, you included, use intelligence to justify sickness. You seem to alternate between viewing your own mind as an unstoppable force and as an inescapable curse, and I think its because the only truly unapproachable concept for you is that it's your mind within your control. You chose to come here you chose to talk, to belittle my vocation, just as you chose to become a pickle. You are the master of your universe, and yet you are dripping in rat blood and feces. Your enormous mind literally vegetating by your own hand. I have no doubt that you would be bored senseless by therapy. The same way i'm bored when I brush my teeth and wipe my ass. Because the thing about repairing, maintaining and cleaning is... it's not an adventure. There's no way to do it so wrong you might die. It's just... Work; and the bottom line is some people are OK going to work, and some people... well some people would rather die. Each of us gets to choose.

Im pickle Rick

Rick, the only connection between your unquestionable intelligence and the sickness destroying your family is that everyone in your family, you included, use intelligence to justify sickness. You seem to alternate between viewing your own mind as an unstoppable force and as an inescapable curse, and I think it's because the only truly unapproachable concept for you is that it's your mind within your control. You chose to come here you chose to talk, to belittle my vocation, just as you chose to become a pickle. You are the master of your universe, and yet you are dripping in rat blood and feces. Your enormous mind literally vegetating by your own hand. I have no doubt that you would be bored senseless by therapy. The same way I'm bored when I brush my teeth and wipe my ass. Because the thing about repairing, maintaining and cleaning is... it's not an adventure. There's no way to do it so wrong you might die. It's just... Work; and the bottom line is some people are OK going to work, and some people... well some people would rather die. Each of us gets to choose.

My nostrils still burned from the scent of pickles and strawberry bubble bath.

sicilian tuna sandwich panino con tonno siciliano 8 slices whole-grain bread 1 fennel bulb, trimmed and shaved ¼ cup drained capers, rinsed Twelve ½-inch-thick tomato slices 8 leaves romaine lettuce, ribs removed and leaves halved 3 cups Tuna Salad (recipe follows) 1 Lightly toast the bread slices. 2 Place a slice of bread on each of 4 serving plates. On each slice, lay a quarter of the shaved fennel, 1 tablespoon of capers, 3 tomato slices, and 2 romaine leaves. Top with equal amounts of the Tuna Salad and then the remaining slices of bread. Press down gently and then cut each sandwich in half and serve. This sandwich is as much about the tuna as anything else. The salad is pretty classic, made with celery, scallions, and pickles, but when you make it with imported Italian tuna, it takes on a new dimension you may not have experienced. Sure, you can make this with any canned tuna you have in the cupboard, but once you taste the imported Italian tuna, which is far richer than other types, you will recognize it for the treat it is! You could buy good pickles to use in the tuna salad, but I hope you’ll try making your own. Get some really good cucumbers and go to town. It’s surprising how easy pickling is, and yet it’s almost a lost art.  serves 4 tuna salad makes about 3 cups Three 6-ounce cans tuna packed in olive oil, drained and chopped (see Note) 3 tablespoons finely diced celery 3 tablespoons minced House-Made Pickles (Chapter 2) 3 tablespoons sliced scallions 3 teaspoons chopped fresh flat-leaf parsley 3 teaspoons chopped fresh tarragon 3 teaspoons snipped fresh chives 6 tablespoons Rick’s Homemade Aioli (Chapter 2) Kosher salt and freshly ground black pepper

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.

Chromakopia green uh like Pickle Rick chromakopia I've got a cold, I'm pretty sick. Mocha starbuck coffee hot brown drink..." "Coffee coffee coffee.. I need to drink my coffee.