Refrigerator Best Quotes

the best part was pulling down the shades stuffing the doorbell with rags putting the phone in the refrigerator and going to bed for 3 or 4 days. and the next best part was nobody ever missed me.

One of life's best coping mechanisms is to know the difference between an inconvenience and a problem. If you break your neck, if you have nothing to eat, if your house is on fire – then you’ve got a problem. Everything else is an inconvenience. Life is inconvenient. Life is lumpy. A lump in the oatmeal, a lump in the throat and a lump in the breast are not the same kind of lump. One needs to learn the difference.

People use the word 'love' a lot of different ways. Take me, for instance. I am often heard saying that I love my mom and dad. I am also often heard saying that I love pizza. What am I saying when I say I love my mom and dad? I'm saying that I care about them. I'm saying that I love spending time with them and that I talk to them every chance I get. I'm saying that if they needed me, I would do every humanly possible to help them. I'm saying that I always want what's best for them. What am I saying when I say I love pizza? Am I saying that I care deeply about pizza? Am I saying that I have a relationship with pizza? Am I saying that if pizza had a problem, I would be there for the pizza? (What? Not enough pepperoni? I'll be right there!) Of course not. When I say I love pizza, I'm just saying that I enjoy eating pizza until I don't want any more pizza. Once I'm tired of the pizza, I don't care what happens to the rest of it. I'll throw it away. I'll feed it to the dog. I'll stick it in the back of the refrigerator until it gets all green and moldy. It doesn't matter to me anymore. These are two very different definition of the word 'love'. It gets confusing when people start talking about love, and especially about loving you. Which way do these people love you? Do they want what is best for you, or do they just want you around because it is good for them, and they don't really care what happens to you? Next time someone looks deeply into your eyes and says 'I love you', look very deeply right back and say, 'Would that be pizza love, or the real thing?

But it does no good--solves nothing--to distance myself from the front lines of human need by using the mail as a safe shelter. I believe that serving the best ends of humanity means getting out in the middle of it just as it is, not staying home writing checks and thinking hopeful thoughts. The world does not need tourists who ride by in a bus clucking their tongues. The world as it is needs those who will love it enough to change it, with what they have, where they are. And you're damned right that's idealistic. No apology. When idealism goes into the trash as junk mail, we're finished.

Thank God for, as I posted earlier, the glow of work accomplished. Because a few seconds later, someone on the internet mentioned pie. I don’t blame them. It’s a good subject. But pie was mentioned and I remembered there was strawberry-rhubarb pie in the refrigerator. So I went there. And pie there was none. I suspect the teenaged boy has inhaled it. And now I cling to life and hope as best I can, because my world is dark and pieless.

When she says margarita she means daiquiri. When she says quixotic she means mercurial. And when she says, "I'll never speak to you again," she means, "Put your arms around me from behind as I stand disconsolate at the window." He's supposed to know that. When a man loves a woman he is in New York and she is in Virginia or he is in Boston, writing, and she is in New York, reading, or she is wearing a sweater and sunglasses in Balboa Park and he is raking leaves in Ithaca or he is driving to East Hampton and she is standing disconsolate at the window overlooking the bay where a regatta of many-colored sails is going on while he is stuck in traffic on the Long Island Expressway. When a woman loves a man it is one ten in the morning she is asleep he is watching the ball scores and eating pretzels drinking lemonade and two hours later he wakes up and staggers into bed where she remains asleep and very warm. When she says tomorrow she means in three or four weeks. When she says, "We're talking about me now," he stops talking. Her best friend comes over and says, "Did somebody die?" When a woman loves a man, they have gone to swim naked in the stream on a glorious July day with the sound of the waterfall like a chuckle of water rushing over smooth rocks, and there is nothing alien in the universe. Ripe apples fall about them. What else can they do but eat? When he says, "Ours is a transitional era," "that's very original of you," she replies, dry as the martini he is sipping. They fight all the time It's fun What do I owe you? Let's start with an apology Ok, I'm sorry, you dickhead. A sign is held up saying "Laughter." It's a silent picture. "I've been fucked without a kiss," she says, "and you can quote me on that," which sounds great in an English accent. One year they broke up seven times and threatened to do it another nine times. When a woman loves a man, she wants him to meet her at the airport in a foreign country with a jeep. When a man loves a woman he's there. He doesn't complain that she's two hours late and there's nothing in the refrigerator. When a woman loves a man, she wants to stay awake. She's like a child crying at nightfall because she didn't want the day to end. When a man loves a woman, he watches her sleep, thinking: as midnight to the moon is sleep to the beloved. A thousand fireflies wink at him. The frogs sound like the string section of the orchestra warming up. The stars dangle down like earrings the shape of grapes.

For while they'd stayed close during the absurd years of his sharp rise, having children had knocked it all into a different arrangement. The minute you had children you closed ranks. You didn't plan this in advance, but it happened. Families were like individual, discrete, moated island nations. The little group of citizens on the slab of rock gathered together instinctively, almost defensively, and everyone who was outside the walls--even if you'd once been best friends--was now just that, outsiders. Families had their ways. You took note of how other people raised their kids, even other people you loved, and it seemed all wrong. The culture and practices of one's own family were the only way, for better or worse. Who could say why a family decided to have a certain style, to tell the jokes it did, to put up its particular refrigerator magnets?

i stand up and open the cupboards, cruising for something-anything- to eat. there's nothing- only a stale loaf of bread in my refrigerator and a single slice of moldy cheese. i've been living off coffee and takeout. i decide to go shopping and use up the hours and minutes that torture me with their lack of direction. i used to have a compass. i used to have charlie.

I stared at them, doing my best to ignore the small splashing sound coming from an old white bucket next to the refrigerator. He’d caught a catfish earlier the same day. It had not wanted to be caught.

The next day, when I came home from the library, there was a small, used red record player in my room. I found my mother in the kitchen and spotted a bandage taped to her arm. “Ma,” I asked. “Where did you get the money for the record player?” “I had it saved,” she lied. My father lived well, had a large house and an expensive imported car, wanted for little, and gave nothing. My mother lived on welfare in a slum and sold her blood to the Red Cross to get me a record player. “Education is everything, Johnny,” she said, as she headed for the refrigerator to get me food. “You get smart like regular people and you don’t have to live like this no more.” She and I were not hugging types, but I put my hand on her shoulder as she washed the dishes with her back to me and she said, in best Brooklynese, “So go and enjoy, already.” My father always said I was my mother’s son and I was proud of that. On her good days, she was a good and noble thing to be a part of. That evening, I plugged in the red record player and placed it by the window. My mother and I took the kitchen chairs out to the porch and listened to Beethoven’s Sixth Symphony from beginning to end, as we watched the oil-stained waters of the Mad River roll by. It was a good night, another good night, one of many that have blessed my life.

With plastic siding that was cracked and fading, the trailer squatted on stacked cinder blocks, a temporary foundation that had somehow become permanent over time. It had a single bedroom and bath, a cramped living area, and a kitchen with barely enough room to house a mini refrigerator. Insulation was almost nonexistent, and humidity had warped the floors over the years, making it seem as if he were always walking on a slant. The linoleum in the kitchen was cracking in the corners, the minimal carpet was threadbare, and he’d furnished the narrow space with items he’d picked up over the years at thrift stores. Not a single photograph adorned the walls.

Why this should be so is hard to say; one might be tempted to believe that it was based on some ancient convention that originally had a practical purpose, such as a cellar being cold and therefore best suited for storing corpses, and that this principle had been retained in our era of refrigerators and cold-storage rooms, had it not been for the notion that transporting bodies upward in buildings seems contrary to the laws of nature, as though height and death are mutually incompatible.

I went to the room in Great Jones Street, a small crooked room, cold as a penny, looking out on warehouses, trucks and rubble. There was snow on the windowledge. Some rags and an unloved ruffled shirt of mine had been stuffed into places where the window frame was warped and cold air entered. The refrigerator was unplugged, full of record albums, tapes, and old magazines. I went to the sink and turned on both taps all the way, drawing an intermittent trickle. Least is best. I tried the radio, picking up AM only at the top of the dial, FM not at all." The industrial loft buildings along Great Jones seemed misproportioned, broad structures half as tall as they should have been, as if deprived of light by the great skyscraper ranges to the north and south." Transparanoia owns this building," he said. She wanted to be lead singer in a coke-snorting hard-rock band but was prepared to be content beating a tambourine at studio parties. Her mind was exceptional, a fact she preferred to ignore. All she desired was the brute electricity of that sound. To make the men who made it. To keep moving. To forget everything. To be that sound. That was the only tide she heeded. She wanted to exist as music does, nowhere, beyond maps of language. Opal knew almost every important figure in the business, in the culture, in the various subcultures. But she had no talent as a performer, not the slightest, and so drifted along the jet trajectories from band to band, keeping near the fervers of her love, that obliterating sound, until we met eventually in Mexico, in somebody's sister's bed, where the tiny surprise of her name, dropping like a pebble on chrome, brought our incoherent night to proper conclusion, the first of all the rest, transactions in reciprocal tourism. She was beautiful in a neutral way, emitting no light, defining herself in terms of attrition, a skinny thing, near blond, far beyond recall from the hard-edged rhythms of her life, Southwestern woman, hard to remember and forget...There was never a moment between us that did not measure the extent of our true connection. To go harder, take more, die first.

Happy Camper Tip #10   Veggie Pancakes—These are delicious, healthier than regular pancakes, and can be made ahead and warmed up. Grate two cups of zucchini and one cup of carrots. Add one cup of corn—frozen works best. Stir in one egg, two tablespoons of plain yogurt, one half teaspoon of salt and one eighth teaspoon of pepper. Combine one half cup of flour, one half cup of corn meal and two teaspoons of baking powder and add to veggie mixture. Stir well and add one half cup of cheese. In a skillet with a small amount of oil, use a scant quarter cup of batter for each pancake and flatten slightly with a fork. Cook about three minutes on a side and drain on paper towels. Store in the refrigerator between layers of waxed paper and reheat in the microwave. Excellent with butter and syrup or ranch dressing.

Sala’s apartment on Calle Tetuan was about as homey as a cave, a dank grotto in the very bowels of the Old City. It was not an upscale neighborhood. Sanderson shunned it and Zimburger called it a sewer. It reminded me of a big handball court in some stench-ridden YMCA. The ceiling was twenty feet high not a breath of clean air, no furniture except two metal cots and an improvised picnic table, and since it was on the ground floor we could never open the windows because thieves would come in off the street and sack the place…We had no refrigerator and therefor no ice, so we drank hot rum out of dirty glasses and did our best to stay out of the place as much as possible…Night after night I would sit uselessly at Al’s, drinking myself into a stupor because I couldn’t stand the idea of going back to the apartment.

My great-grandmother raised nine children to adulthood in a world without supermarkets, refrigerators, or washing machines. She did not have much time to search for “unconditional love” or “commitment,” because she was too busy practicing it herself. Most of her life was taken up with the unceasing procurement and preparation of food for her husband and children. Yet she got along fine without romance novels, child custody gamesmanship, or psychotherapy; she was, I am told, always cheerful and contented. This is something beyond the imagination of barren, resentful feminists. It is the satisfaction which results from knowing that one is carrying out a worthwhile task to the best of one’s abilities, a satisfaction nothing else in life can give. We are here today because this is the way women used to behave; we cannot continue long under the present system of rotating polyandry.

Upon returning from the store, he would put the meat into the freezer, hide his favorite fruits in the bathroom cabinet, and stuff everything else into the crisper. It was, of course, too late for crisp, but he took the refrigerator drawer at its word, insisting that it was capable of reviving the dead and returning them, hale and vibrant, to the prime of their lives. Subjected to a few days in his beloved crisper, a carrot would become as pale and soft as a flaccid penis. "Hey," he'd say. "Somebody ought to eat this before it goes bad." He'd take a bite, and the rest of us would wince at the unnatural silence. Too weak to resist, the carrot quietly surrendered to the force of his jaws. An overcooked hot dog would have made more noise. Wiping the juice from his lips, he would insist that this was the best carrot he'd ever eaten. "You guys don't know what you're missing." I think we had a pretty good idea.

Jaclyn’s Snickerdoodle Recipe Ingredients: 1-1/2 cups sugar 1/2 cup BUTTER, softened 1 teaspoon pure vanilla 2 eggs 2-3/4 cups flour 1 teaspoon cream of tartar 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons sugar 2 teaspoons ground cinnamon AND a secret ingredient! 1/4 teaspoon nutmeg (cookies are good without the nutmeg, but sooo good with it) Instructions: Heat oven to 350 degrees Fahrenheit. Combine first four ingredients and mix well In separate bowl combine flour, cream of tartar, and baking soda. Then mix into creamed mixture. Blend well to avoid flour clumps! Shape dough into 1-inch balls. Combine the 2 tablespoons sugar with the cinnamon and nutmeg. Roll each dough ball in the sugar mixture and place on a cookie sheet, leaving about 2 inches between cookies. Bake approximately 10 minutes. Remove from cookie sheet immediately and allow to cool. ENJOY warm or allow to cool. Serve with cold milk or hot beverage of your choice. These keep best in the refrigerator if they last more than a few minutes!!

MAKES: 2 quarts COOKING METHOD: stove COOKING TIME: 20 minutes This is an all-purpose barbecue sauce, with a distinct garlic and tomato flavor. We have used this recipe to rave reviews at the James Beard Foundation and the American Institute of Wine and Food’s “Best Ribs in America” competition. Use it as a finishing glaze or serve it on the side as a dip for any type of barbecue. 2 TABLESPOONS OLIVE OIL ¼ CUP CHOPPED ONION 1 TEASPOON FRESH MINCED GARLIC 4 CUPS KETCHUP 1⅓ CUPS DARK BROWN SUGAR 1 CUP VINEGAR 1 CUP APPLE JUICE ¼ CUP HONEY 1½ TABLESPOONS WORCESTERSHIRE SAUCE 1½ TABLESPOONS LIQUID SMOKE 1 TEASPOON SALT 1 TEASPOON BLACK PEPPER 1 TEASPOON CAYENNE PEPPER 1 TEASPOON CELERY SEED Heat the olive oil in a large nonreactive saucepan over medium heat. Add the onion and garlic and lightly sauté. Stir in the remaining ingredients and heat until the sauce bubbles and starts to steam. Remove from the heat and cool to room temperature. Transfer to a tightly covered jar or plastic container and store refrigerated for up to 2 weeks.

SHRIMP LOUIE SPREAD Hannah’s Note: This is best served well chilled with a basket of crackers on the side. 8 ounces softened cream cheese ½ cup mayonnaise ¼ cup chili sauce (I used Heinz) 1 Tablespoon horseradish (I used Silver Springs) 1/8 teaspoon pepper 6 green onions 2 cups finely chopped cooked salad shrimp*** (measure AFTER chopping) Salt to taste Mix the cream cheese with the mayonnaise. Add the chili sauce, horseradish, and pepper. Mix it up into a smooth sauce.   Clean the green onions and cut off the bottoms. Use all of the white part and up to an inch of the green part. Throw the tops away.   Mince the onions as finely as you can and add them to the sauce. Stir them in well.   Chop the salad shrimp into fine bits. You can do this with a sharp knife, or in the food processor using the steel blade and an on-and-off motion.   Mix in the shrimp and check to see how salty the spread is. Add salt if needed.   Chill the spread in a covered bowl in the refrigerator for at least 4 hours. You can make it in the morning if you plan to serve it that night.   Yield: Makes approximately 3 cups.

con Zucchine alla Nerano — SERVES 4 — About 16fl oz sunflower oil or vegetable oil, or, if you choose, olive oil 8 to 10 small zucchine (courgettes) 75g chopped fresh basil Sea salt to taste Extra virgin olive oil 500g spaghetti 200g grated Parmigiano-Reggiano • Put the sunflower oil in a large pot and bring to a low boil over medium-high heat. • Slice the zucchine into thin rounds and fry in the oil until they are golden brown. Remove and set aside on paper towels. • Sprinkle with basil and salt. • Transfer to a bowl and drizzle liberally with olive oil. • Boil the pasta until al dente and strain, reserving about two cupfuls of the pasta water. • Place the cooked pasta in a large pan or pot over low heat along with the zucchine mixture and combine gently. Add the pasta water, a little at a time, to create a creamy texture. You may not use all of the pasta water. Now add some of the Parmigiano to the mixture and continue to combine by stirring gently and tossing. When the mixture has a slight creaminess, remove from the stove and serve immediately. Note: The zucchine mixture can be refrigerated for about 5 days for use at a later date. Best to bring it to room temperature before using.

Lately I’ve been thinking about the ice cream man. The ice cream man, he tunnels into our town, solves our streets, turns on his music, and waits like a spider. Nothing’s more inscrutable than a darkened house. Nothing except a whole street of darkened houses. Some of us sleep, some lie in bed counting their resting heart rate. Every website agrees: its rhythm is unusual. This isn’t good. We like our refrigerator magnets and our dental hygienists’ hairstyles to be unusual, not our resting heart rates. I remember when sleep was so easy, a nice calm pool warmed by humming turbines . . . now sleep is a panicked rabbit clutched tight to my chest. Just keep still and I won’t hurt you, I tell my rabbit, but you can’t calm the thing you’re clutching. That’s been true for years.

The best way to hide your wealth is to give it away. If you are generous with your wealth, the money that would have disappeared sooner or later becomes an everlasting jewel, deeply engraved in the heart of the recipient.” The air I inhale enters my body and becomes part of me. The air that I exhale moves into someone else and becomes part of her. Just by looking at how the air moves, we realize we are all connected to one another, not just figuratively but also literally. “Whether we like it or not, we are all connected, and it is unthinkable to be happy all by oneself.” —HIS HOLINESS THE DALAI LAMA* The whole universe is contained in an apple wedge in a lunch box. Apple tree, sunlight, cloud, rain, earth, air, farmer’s sweat are all in it. Delivery truck, gas, market, money, cashier’s smile are all in it. Refrigerator, knife, cutting board, mother’s love are all in it. Everything in the whole universe depends on one another. Now, think about what exists in you. The whole universe is in us.

this in mind, she felt this was the best possible thing she could give someone who was every bit as lost. A soccer pitch. She could hear voices through the open door of the pizzeria, but she didn’t go in. It was best that way, she felt. The recreation center was empty, but the door of the refrigerator was ajar. The rat teeth marks on the rubber seal of the door made it clear enough what had happened. The cellophane over the plate had been chewed away and every last crumb of peanut butter and Nutella on it had been licked clean. On its way out the rat had stumbled on Britt-Marie’s tin of baking soda, overturning it on the dish rack. There were tracks in the white dust. Two pairs, in fact. The rat had been there on a date, or a meeting, or whatever they called it these days. Britt-Marie sat on one of the stools for a long time, with a towel in her lap. Then she mopped her face and cleaned the kitchen. Washed up and disinfected and made sure everything was spotless. Patted the coffee machine, which had once been damaged

As the Christian faith grew, more and more members of the congregation insisted on being buried in and around the church to reap the benefits of saint proximity. This burial practice spread throughout the empire, from Rome to Byzantium and to what is now present-day England and France. Entire towns grew up around these corpse churches. Demand rose and the churches supplied it—for a fee, of course. The wealthiest church patrons wanted the best spots, nearest the saints. If there was a nook in the church big enough for a corpse, you were sure to find a body in it. There were, without hyperbole, dead bodies everywhere. The preferred locations were the half circle around the apse and the vestibule at the entrance. Beyond those key positions, it was a free-for-all: corpses were placed under the slabs on the floor, in the roof, under the eaves, even piled into the walls themselves. Going to church meant the corpses in the walls outnumbered the living parishioners. Without refrigeration, in the heat of the summer months, the noxious smell of human decomposition in these churches must have been unimaginable. Italian physician Bernardino Ramazzini complained that “there are so many tombs in the church, and they are so often opened that this abominable smell is too often unmistakable. However much they fumigate the sacred edifices with incense, myrrh, and other aromatic odors, it is obviously very injurious to those present.

The hot case at a kombini features tonkatsu, fried chicken, menchikatsu (a breaded hamburger patty), Chinese pork buns, potato croquettes, and seafood items such as breaded squid legs or oysters. In a bit of international solidarity, you'll see corn dogs, often labeled "Amerikandoggu." One day for lunch I stopped at 7-Eleven and brought home a pouch of "Gold Label" beef curry, steamed rice, inarizushi (sushi rice in a pouch of sweetened fried tofu), cold noodle salad, and a banana. Putting together lunch for the whole family from an American 7-Eleven would be as appetizing as scavenging among seaside medical waste, but this fun to shop for and fun to eat. Instant ramen is as popular in Japan as it is in college dorms worldwide, and while the selection of flavors is wider than at an American grocery, it serves a predictable ecological niche as the food of last resort for those with no money or no time. (Frozen ramen, on the other hand, can be very good; if you have access to a Japanese supermarket, look for Myojo Chukazanmai brand.) That's how I saw it, at least, until stumbling on the ramen topping section in the 7-Eleven refrigerator case, where you can buy shrink-wrapped packets of popular fresh ramen toppings such as braised pork belly and fermented bamboo shoots. With a quick stop at a convenience store, you can turn instant ramen into a serious meal. The pork belly is rolled and tied, braised, chilled, and then sliced into thick circular slices like Italian pancetta. This is one of the best things you can do with pork, and I don't say that lightly.

Spinach Quiche Preheat oven to 375 degrees F., rack in the middle position   This is my recipe. It can be served as an appetizer if you cut it into thin slices and arrange them on a platter. It can also be served as an entrée.   One 9-inch unbaked pastry shell 1 beaten egg yolk (reserve the white in a small dish) 10-ounce package frozen chopped spinach ½ teaspoon salt ½ teaspoon pepper (freshly ground is best) 3 Tablespoons horseradish sauce 2 ounces shredded Jarlsberg (or good Swiss cheese) 4 eggs 1½ cups Half & Half (or light cream) 1/8 teaspoon salt 1/8 teaspoon cayenne pepper 1/8 teaspoon nutmeg (freshly ground is best)   Beat the egg yolk in a glass with a fork. Brush the inside of the unbaked pastry shell with the yolk. Set the shell aside to dry. Cook and drain the spinach. Squeeze out as much moisture as you can and then blot with a paper towel. In a bowl, combine the spinach with the salt, pepper, and horseradish sauce. Spread it in the bottom of the pastry shell. Sprinkle the top with the grated cheese. Beat the 4 whole eggs with the reserved egg white. Add the Half & Half, salt, and cayenne pepper. Mix well and pour on top of cheese. Sprinkle the top with nutmeg. Bake at 375 degrees F. for 40 minutes, or until a knife inserted one inch from the center comes out clean. Let cool for ten minutes and then cut into wedges and serve. This quiche can be served warm or at room temperature. I’ve even been known to eat it cold, straight out of the refrigerator. It’s perfect for a fancy brunch or a lazy, relaxed breakfast on the weekend. Yield: Serves from 12 to 18 as an appetizer. Serves six as an entrée if they only have one piece.

TIO TITO’S SUBLIME LIME BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position. ½ cup finely-chopped coconut (measure after chopping—pack it down when you measure it) 1 cup cold salted butter (2 sticks, 8 ounces, ½ pound) ½ cup powdered (confectioners) sugar (no need to sift unless it’s got big lumps) 2 cups all-purpose flour (pack it down when you measure it)   4 beaten eggs (just whip them up with a fork) 2 cups white (granulated) sugar cup lime juice (freshly squeezed is best) cup vodka (I used Tito’s Handmade Vodka) ½ teaspoon salt 1 teaspoon baking powder ½ cup all-purpose flour (pack it down when you measure it) Powdered (confectioners) sugar to sprinkle on top Coconut Crust: To get your half-cup of finely-chopped coconut, you will need to put approximately ¾ cup of shredded coconut in the bowl of a food processor. (The coconut will pack down more when it’s finely-chopped so you’ll need more of the stuff out of the package to get the half-cup you need for this recipe.) Chop the shredded coconut up finely with the steel blade. Pour it out into a bowl and measure out ½ cup, packing it down when you measure it. Return the half-cup of finely chopped coconut to the food processor. (You can also do this by spreading out the shredded coconut on a cutting board and chopping it finely by hand.) Cut each stick of butter into eight pieces and arrange them in the bowl of the food processor on top of the chopped coconut. Sprinkle the powdered sugar and the flour on top of that. Zoop it all up with an on-and-off motion of the steel blade until it resembles coarse cornmeal. Prepare a 9-inch by 13-inch rectangular cake pan by spraying it with Pam or another nonstick cooking spray. Alternatively, for even easier removal, line the cake pan with heavy-duty foil and spray that with Pam. (Then all you have to do is lift the bar cookies out when they’re cool, peel off the foil, and cut them up into pieces.) Sprinkle the crust mixture into the prepared cake pan and spread it out with your fingers. Pat it down with a large spatula or with the palms of your impeccably clean hands. Hannah’s 1st Note: If your butter is a bit too soft, you may end up with a mass that balls up and clings to the food processor bowl. That’s okay. Just scoop it up and spread it out in the bottom of your prepared pan. (You can also do this in a bowl with a fork or a pie crust blender if you prefer.) Hannah’s 2nd Note: Don’t wash your food processor quite yet. You’ll need it to make the lime layer. (The same applies to your bowl and fork if you make the crust by hand.) Bake your coconut crust at 350 degrees F. for 15 minutes. While your crust is baking, prepare the lime layer. Lime Layer: Combine the eggs with the white sugar. (You can use your food processor and the steel blade to do this, or you can do it by hand in a bowl.) Add the lime juice, vodka, salt, and baking powder. Mix thoroughly. Add the flour and mix until everything is incorporated. (This mixture will be runny—it’s supposed to be.) When your crust has baked for 15 minutes, remove the pan from the oven and set it on a cold stovetop burner or a wire rack. Don’t shut off the oven! Just leave it on at 350 degrees F. Pour the lime layer mixture on top of the crust you just baked. Use potholders to pick up the pan and return it to the oven. Bake your Sublime Lime Bar Cookies for an additional 30 minutes. Remove the pan from the oven and cool your lime bars in the pan on a cold stovetop burner or a wire rack. When the pan has cooled to room temperature, cover it with foil and refrigerate it until you’re ready to serve. Cut the bars into brownie-sized pieces, place them on a pretty platter, and sprinkle them lightly with powdered sugar. Yum! Hannah’s 3rd Note: If you would prefer not to use alcohol in these bar cookies, simply substitute whole milk for the vodka. This recipe works both ways and I can honestly tell you that I’ve never met anyone who doesn’t like my Sublime Lime Bar Cookies!

GUAC AD HOC   Hannah’s 1st Note: This is Howie Levine’s guacamole recipe. He’s Lake Eden’s most popular lawyer. 2 ounces cream cheese 4 ripe avocados (I used Haas avocados) 2 Tablespoons lemon juice (freshly squeezed is best) 1 clove garlic, finely minced (you can squeeze it in a garlic press if you have one) cup finely chopped fresh oregano leaves 1 Italian (or plum) tomato, peeled, seeded, and chopped 4 green onions, peeled and thinly sliced (you can use up to 2 inches of the green stem) ½ teaspoon salt 10 grinds of freshly ground pepper (or tea spoon) ½ cup sour cream to spread on top Bacon bits to sprinkle on top of the sour cream Tortilla chips as dippers Howie’s Note: I use chopped oregano because Florence doesn’t always carry cilantro at the Lake Eden Red Owl. This guacamole is equally good with either one. Heat the cream cheese in a medium-sized microwave-safe bowl for 15 seconds on HIGH, or until it’s spreadable. Peel and seed the avocados. Put them in the bowl with the cream cheese and mix everything up with a fork. Mix just slightly short of smooth. You want the mixture to have a few lumps of avocado. Add the lemon juice and mix it in. It’ll keep your Guac Ad Hoc from browning. Add the minced garlic, chopped oregano leaves, tomato, sliced green onion, salt, and pepper. Mix everything together. Put your Guac Ad Hoc in a pretty bowl, and cover it with the sour cream. Sprinkle on the bacon bits. If you’re NOT going to serve it immediately, spread on the sour cream, but don’t use the bacon bits. Cover the bowl with plastic wrap and refrigerate it until time to serve. Then sprinkle on the bacon bits. (My bacon bits got a little tough when I added them to the bowl and refrigerated it. They were best when I sprinkled them on at the last moment.) Hannah’s 2nd Note: Mike and Norman like this best if I serve it with sliced, pickled Jalapenos on top. Mother won’t touch it that way. Yield: This amount of Guac Ad Hoc serves 4 unless you’re making it for a Super Bowl game. Then you’d better double the recipe.

SNAPPY TURTLE PIE   1 chocolate cookie crumb pie shell (chocolate is best, but shortbread or graham cracker will also work just fine) 1 pint vanilla ice cream 4 ounces ( of a 6-ounce jar) caramel ice cream topping (I used Smucker’s) ½ cup salted pecan pieces 4 ounces ( of a 6-ounce jar) chocolate fudge ice cream topping (I used Smucker’s) 1 small container frozen Cool Whip (original, not low-fat, or real whipped cream) Hannah’s Note: If you can’t find salted pecans, buy plain pecans. Measure out ½ cup of pieces, heat them in the microwave or the oven until they’re hot and then toss them with 2 Tablespoons of melted, salted butter. Sprinkle on ¼ teaspoon of salt, toss again, and you have salted pecan pieces. Set your cookie crumb pie shell on the counter along with your ice cream carton. Let the ice cream soften for 5 to 10 minutes. You want it approximately the consistency of soft-serve. Using a rubber spatula, spread out your ice cream in the bottom of the chocolate cookie crumb crust. Smooth the top with the spatula. Working quickly, pour the caramel topping over the ice cream. You can drizzle it, pour it, whatever. Just try to get it as evenly distributed as you can. Sprinkle the salted pecan pieces on top of the caramel layer. Pour or drizzle the chocolate fudge topping over the pecans. Cover the top of your pie with wax paper (don’t push it down—you don’t want it to stick) and put your Snappy Turtle Pie in the freezer overnight. Put your container of Cool Whip in the refrigerator overnight. Then it’ll be spreadable in the morning. In the morning, remove your pie from the freezer and spread Cool Whip over the top. Cover it with wax paper again and stick it back into the freezer for at least 6 hours. If you’re not planning to serve your pie for dinner that night, wait until the 6 hours are up and then put it into a freezer bag and return it to the freezer for storage. It will be fine for about a month. Take your Snappy Turtle Pie out of the freezer and place it on the countertop about 15 minutes before you’re ready to serve it. When it’s time for dessert, cut it into 6 pieces as you would a regular pie, put each piece on a dessert plate, and place one Snappy Turtle Cookie (recipe follows) on the center of each piece, the head of the turtle facing the tip of the pie. Yield: 6 slices of yummy ice cream pie that all of your guests will ooh and ahh over.

Spinach Rollups This recipe is from my friend Susan Zilber. Susan moved away to New York, but I bet she still makes these.   5 to 8 flour tortillas (the large burrito size) 16-ounce package frozen chopped spinach ¼ cup mayonnaise ½ cup softened cream cheese ¼ cup sour cream 1/8 cup dried chopped onion ¼ cup bacon bits 1 Tablespoon Tabasco sauce   Cook the spinach and drain it, squeezing out all the moisture. (Cheesecloth inside a strainer works well for this.) Mix together all ingredients except the tortillas. Spread small amount of spinach mixture out on the face of a tortilla. Roll it up and place it in a plastic freezer bag. Continue spreading and rolling tortillas until the spinach mixture is gone. Fold the plastic bag over when all the rollups are inside to make sure they stay tightly rolled. Refrigerate for at least 4 hours. (Overnight is best.) Slice with a sharp knife, arrange on a platter, and serve as appetizers. Susan says to tell you that once she started to make these and found that she was out of sour cream. She used all cream cheese instead, and they were delicious. Hannah’s Addition to Susan’s Rollups 5 to 8 flour tortillas (the large burrito size) 6 ounces chopped smoked salmon (or lox) 1 cup (8 ounces) softened cream cheese ¼ cup dried chopped onions 1 teaspoon freshly ground black pepper 1 teaspoon dill weed (of course fresh is best)   Mix all the ingredients except the tortillas together in a bowl. Spread small amount of the salmon mixture out on the face of a tortilla. Roll it up and place it in a plastic freezer bag. Continue spreading and rolling tortillas until the salmon mixture is gone. Fold the plastic bag over when all the rollups are inside to make sure they stay tightly rolled. Refrigerate for at least 4 hours. (Overnight is best.) Slice with a sharp knife, arrange on a platter, and serve as appetizers. I made Susan’s Spinach Rollups too, and after I cut them the next day, I arranged both kinds on the platter in contrasting rings. It looked gorgeous.

First you follow recipes to the letter; then you begin to synthesize some of those recipes, comparing one with another and drawing on what you see as the best of them; then you develop a repertoire of recipes you’ve made your own. Finally you throw away the books, start shopping, open the refrigerator, and cook. You cook like a grandmother, or like anyone with experience.

MY MOTHER’S SIRICHA You may have heard of a spicy red sauce labelled ‘siricha’ or ‘sriracha’, but – however it’s spelt – the name encompasses a range of different sauces. My mum gave me this recipe, so I have never had to buy the sauce. In my opinion, this version is the best! MAKES 500ML (17FL OZ) 5 long red Thai chillies, roughly chopped 1 red romano pepper, roughly chopped 10 garlic cloves 250ml (8fl oz) white vinegar 2 tablespoons granulated sugar 2 tablespoons salt Put all the ingredients in a blender and process to make a sauce. Pour the mixture into a small saucepan and cook over a medium heat for 5 minutes until it has thickened. Serve at room temperature. Store the sauce in an airtight container in the refrigerator and use within 4 weeks.

I present... the courtyard!" The curtain slid away to reveal a wall of glass. Several production workers slid the transparent panels along the tracks until the entire room opened up onto a massive outdoor kitchen. The contestants filed outside, stunned by the extravagance. It doubled the size of their workspace. Stovetops and grills were set into brick counters. Refrigerators were tucked safely under a canvas canopy. And best of all- most thrilling of all- was a lush, vibrant perennial border that surrounded the entire kitchen, filled with edible plants, herbs, and flowers. Bright orange nasturtiums nodded in the afternoon sunshine, tender peas twined about a chicken wire fence. Bees hovered over patches of fuzzy thyme. Sophia laughed out loud. This was utterly delightful. "Your dream come true, Miss Garden Fairy?" The Scot's thick arms crossed his chest. He looked utterly disinterested. "There are fully-stocked pantries inside, as well. But the outdoor facility takes advantage of our beautiful Vermont landscape. Edibles in the garden." Mr. Smith pointed to glass-fronted coolers. "Local cheeses and other dairy products." He sauntered over to the canopied area and the cameras followed him. Baskets of fresh produce lined the tables. "We locally farmed proteins, fruits, and vegetables. Honey. Maple syrup. Anything and everything you can imagine." He took a perfectly ripe strawberry from one of the boxes and popped it into his mouth.

Instructions: Heat oven to 350 degrees Fahrenheit. Combine first four ingredients and mix well In separate bowl combine flour, cream of tartar, and baking soda. Then mix into creamed mixture. Blend well to avoid flour clumps! Shape dough into 1-inch balls. Combine the 2 tablespoons sugar with the cinnamon and nutmeg. Roll each dough ball in the sugar mixture and place on a cookie sheet, leaving about 2 inches between cookies. Bake approximately 10 minutes. Remove from cookie sheet immediately and allow to cool. ENJOY warm or allow to cool. Serve with cold milk or hot beverage of your choice. These keep best in the refrigerator if they last more than a few minutes!!

They’re fun kids,” AJ said, returning condiments to the refrigerator. “Though the next time we go fishing, we should figure out a way to drive there. Tabby’s heavier than she looks.” Shelby carried the dishes to the sink, her back to him. “There can’t be a next time, AJ.” “Why not?” He tried to sound nonchalant, though he already knew the answer. Maybe he’d find out a little more about this mystery boyfriend. Busy rinsing the plates, she didn’t look at him. Her shoulders appeared tense. “I just think it’s best they don’t get too fond of you.” The refrigerator door closed with a soft click. He went to her side, stifling the desire to put his arms around her. “Don’t you think it’s a little late for that?” “Not if they don’t see you again.” She scrubbed an already spotless plate. “I see.” His stomach turned to stone. “Guess I should get on home then.” “Wait a minute.” She turned off the faucet and dried her hands. “I meant what I said earlier. If you hadn’t been there . . .” “You would have managed.” She

Chewy Chocolate Chip M&M Cookies.39 2 and 1/4 cups all-purpose flour 1 teaspoon baking soda 1 and 1/2 teaspoons cornstarch 3/4 teaspoon salt 3/4 cup (1.5 sticks) unsalted butter, melted 3/4 cup light brown sugar, loosely packed 1/2 cup granulated sugar40 1 large egg + 1 egg yolk (preferably at room temperature) 1 tablespoon vanilla extract 1 cup chocolate chips 1/2 cup M&Ms for tops of cookies Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Toss together flour, baking soda, cornstarch and salt in a large bowl. Set aside. In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold41 in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.42 Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes. Roll the dough into balls, about 3 tablespoons of dough each and place 2 inches apart on cookie sheets, or use a cookie scooper. Bake the cookies for 11-14 minutes. They will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow cooling on the cookie sheet for 10 minutes before moving to a wire rack43 to cool completely.

We had a jam space in the garage, an inside bar with its own full-sized refrigerator and electric grill, seven couches to crash on, pot growing in the closet, a rooftop lounge … So we threw giant parties with the best rock bands. LOAD, Quit, One Eyed Kings, stage diving from the roof, good drugs and endless beer, the greatest personalities …

What to remove? Dairy. From cows, goats, and sheep (including butter). Grains. For the more intensive version of this 30-day diet, eliminate all grains. This is important for those with digestive or autoimmune conditions. If this feels undoable for a full month, add in a small serving a day of gluten-free grains like white rice or quinoa. If that still feels undoable, consider a whole-foods diet rich in vegetables that is strictly gluten- and dairy-free. Legumes. Beans of all kinds (soy, black, kidney, pinto, etc.), lentils, and peanuts. Green peas and snap peas are okay. Sweeteners, real or artificial. Sugar, high-fructose corn syrup, maple syrup, honey, agave, Splenda, Equal, NutraSweet, xylitol, stevia, etc. Processed or refined snack foods. Sodas and diet sodas. Alcohol in any form. White potatoes. Premade sauces and seasonings. How to avoid common pitfalls: Prepare well beforehand. Choose a time frame during which you will have limited or reduced travel, and that doesn’t include holidays or special occasions. Study the list of foods allowed on the diet and make a shopping list. Remove the foods from your pantry or refrigerator that aren’t allowed on the diet, if that makes it easier. Engage the whole family to try this together, or find a friend to join you. Success happens in community. Set up a calendar to mark your progress. Print out a free 30-day online calendar, tape it to the refrigerator door, and mark off each day. Pack snacks with you, pack your lunch, call ahead to restaurants to check their menu (or check online). Get enough vegetables and fats. If you feel jittery or lose too much weight, increase your carbohydrates (starchy vegetables like yams, taro, sweet potatoes). Don’t misread withdrawal-type symptoms as the diet “not working.” These symptoms usually resolve within a week’s time. Personalize it. Start with the basics above and: * If you’re having trouble with autoimmune conditions, eliminate eggs, too. * If you’re prone to weight gain, eat less meat and heavier foods (ex: stews, chili), more vegetables and raw foods. * If you’re prone to weight loss or having trouble gaining weight, eat more meats and heavier foods (ex: stews, chili), less raw foods like salads. * If you’re generally healthy and wanting a boost in energy, try short-term fasts of 12–16 hours. Due to the circadian rhythm of the digestive tract, skipping dinner is best (as opposed to skipping breakfast). Try this 1–2 times a week. (This fast also means no supplements or beverages other than tea or water during the fasting time.)

Mango, Coconut, and Quinoa Breakfast Pudding Serves: 5 ¾ cup quinoa 1½ cups water 2 Medjool or 4 regular dates, pitted 1½ cups unsweetened soy, hemp, or almond milk 1 teaspoon alcohol-free vanilla flavoring ½ teaspoon cinnamon 1 (10-ounce) package frozen mango or 2 fresh mangoes, peeled and diced, divided 2 tablespoons Mangosteen Fruit Vinegar* or other fruit-flavored vinegar ⅛ cup chopped macadamia nuts ⅛ cup unhulled sesame seeds 1 cup packed chopped kale 1 cup packed chopped spinach ¼ cup dried currants 3 tablespoons unsweetened shredded coconut Preheat the oven to 350˚F. Rinse quinoa and drain in a fine-mesh sieve. In a large saucepan, bring quinoa and water to a boil. Reduce heat and simmer, uncovered, until grains are translucent and the mixture is the consistency of a thick porridge, about 20 minutes. In a high-powered blender, blend dates, nondairy milk, vanilla, cinnamon, half the mangoes, and Mangosteen Fruit Vinegar. In a large bowl, combine cooked quinoa, blended date mixture, nuts, seeds, kale, spinach, the remaining diced mango, and currants. Pour into a lightly oiled baking pan (9 × 9-inch works well), sprinkle with coconut, and bake 30 to 40 minutes. Best made a day ahead and refrigerated. PER SERVING: CALORIES 330; PROTEIN 9g; CARBOHYDRATE 55g; TOTAL FAT 10g; SATURATED FAT 3.1g; SODIUM 56mg; FIBER 7g; BETA-CAROTENE 2441mcg; VITAMIN C 67mg; CALCIUM 122mg; IRON 3.3mg; FOLATE 139mcg; MAGNESIUM 118mg; ZINC 1.6mg; SELENIUM 9mcg

Best refrigerator water filters reviews are a small tool for the filtration process. Almost in every modern refrigerator, it is one of the most critical parts. The device works for freshening drinking water and also comes with an ice-making ability. It will allow you to get clean water and ice within a short time.

And Johnny and Molaro put up the little picture of her on the refrigerator in Sheldon and Leonard’s apartment, which remained until the very end of the series. Steve Molaro: We wanted her to be in every episode from then on, so we knew Sheldon and Leonard’s refrigerator was the best place to do that. Simon Helberg: I would look at it often, and it was nice to have a little piece of her there. It was also kind of funny because no one knew what she looked like, and so you could get away with putting that picture of her up there. It felt like a secret nod we had as a group.

This is the skin and fat of the salmon's stomach!" "The skin is crisp, and when you bite on it the sweet fat comes seeping out..." "A long time ago, there was a lord of a large clan in the Hokuriku area who just loved to eat salmon. That lord especially liked to eat salmon skin, but salmon skin is very thin. Even if you had all the skin of a salmon, it still didn't satisfy him. So one day he said, if there was a salmon with a skin that was one foot thick, he'd be willing to exchange it with ten square miles of land... That is how good the skin of a salmon is. And the meat of a salmon with a lot of fat in it is exceptionally good too. This dish has grilled just those two best parts of it. First, you cut off the dark meat from the belly meat. Then you sprinkle salt onto the skin and the meat and refrigerate for two to three hours. After that, you grill it over charcoal. Being careful not to tear the skin, you roll the skin around the belly meat and pin it with a toothpick; this one is the salted one. On the other hand, this one hasn't been salted; instead, it's been marinated in soy sauce and sake overnight." "Hmm... he used the best part of a salmon and grilled it with salt or with teriyaki sauce." "You can't really call this a proper dish at first glance, but its flavor is definitely supreme!

Koch Agriculture first branched out into the beef business, and it did so in a way that gave it control from the ranch to the butcher’s counter. Koch bought cattle feedlots. Then it developed its own retail brand of beef called Spring Creek Ranch. Dean Watson oversaw a team that worked to develop a system of “identity preservation” that would allow the company to track each cow during its lifespan, allowing it over time to select which cattle had the best-tasting meat. Koch held blind taste tests of the beef it raised. Watson claimed to win nine out of ten times. Then Koch studied the grain and feed industries that supplied its feedlots. Watson worked with experts to study European farming methods because wheat farmers in Ukraine were far better at raising more grain on each acre of land than American farmers were. The Europeans had less acreage to work with, forcing them to be more efficient, and Koch learned how to replicate their methods. Koch bought a stake in a genetic engineering company to breed superyielding corn. Koch Agriculture extended into the milling and flour businesses as well. It experimented with building “micro” mills that would be nimbler than the giant mills operated by Archer Daniels Midland and Cargill. Koch worked with a start-up company that developed a “pixie dust” spray preservative that could be applied to pizza crusts, making crusts that did not need to be refrigerated. It experimented with making ethanol gasoline and corn oil. There were more abstract initiatives. Koch launched an effort to sell rain insurance to farmers who had no way to offset the risk of heavy rains. To do that, Koch hired a team of PhD statisticians to write formulas that correlated corn harvests with rain events, figuring out what a rain insurance policy should cost. At the same time, Koch’s commodity traders were buying contracts for corn and soybeans, learning more every day about those markets.

Life Span of Common Appliances Consider the relative life span of appliances when making the decision whether to repair or replace them. Appliance Average Life Exhaust Fan 10 years Compactors 6 years Dishwashers 9 years Disposal 12 years Dryers, Electric 13 years Dryers, Gas 13 years Freezers 11 years Microwave 9 years Ranges, Electric 13 years Ranges, Gas 15 years Range Hoods 14 years Refrigerators 13 years Washers 10 years

Introduction For many folks, the kitchen is the catchall room for every item that enters the house. Mail and keys wind up on the counters, school books are scattered on the kitchen table, coats and sweaters are slung on the backs of chairs and the bowl of pet food always gets kicked over as you’re rushing around preparing a meal. In many ways, the kitchen is more like the family room than any other room in the house. Wouldn’t it feel amazing to have not only a sparkling-clean kitchen, but also one that’s streamlined, tidy and organized? We feel that the kitchen is the best place to begin a decluttering project because it sets the stage for how you want the rest of your house to appear. Now, some organizing experts will suggest you begin by clearing your counters first, which works well if you plan to tackle your kitchen in one decluttering event. But for this project, when you’re working in 10-minute increments, you’ll need to create space in cabinets, closets or drawers for those items you no longer want on the counter. For instance, Barrie has found beginning with the lower cabinets often frees up space for some of those countertop appliances. Here’s a suggested plan for tackling your kitchen: • Begin with the lower cabinets, moving left to right around the room. • Move to the upper cabinets, following the same pattern. • Move to the kitchen drawers, starting with the drawers used most often. • Now with more space above and below, clear the countertops. • Clean out and organize the refrigerator.

if someone approaches you in the supermarket, whether to offer you a taste of wine, a chunk of cheese or a handful of olives, my best advice is to refuse their offer – unless you want to end up with a refrigerator full of stuff you don’t even like.

Shut the fuck up and mind your own business, Bren.” Before Furi could put up any kind of guard, Brenden had his hands around his throat and shoved him until his back slammed into the stainless steel refrigerator. “You think you can talk to me that way, you little shit?” Brenden snarled, spittle flying from his mouth. His hands twisting and burning the skin around Furi’s neck. “Get off me,” Furi gasped, trying unsuccessfully to pry the thick fingers off. His husband and brother-in-law had both been linebackers in college. Neither minded using their brawn and strength on him, and often. Brenden brought his knee up fast, kneeing him so hard in the groin Furi thought death would be better than the pain. Brenden stepped back and let Furi drop to the hard granite floor, slapping him hard in the back of the head before strolling off as if he owned the world. Furi couldn’t hear what the hell his husband was saying because his ears were ringing and his eyes were so filled with tears he thought best to just keep them shut. “Patrick,” Furi groaned, clutching at his balls, knowing nothing would stop the throbbing. “Don’t talk like a big boy if you don’t have the balls to back it up, darlin,” his husband said nonchalantly.

Ear Oil This is the remedy that I used on my own children and grandchildren when they would, as children do, wake up with an ear infection. I learned it from my grandmother, who, I’m sure, learned it from her grandmother. Hopefully, my grandchildren will remember and pass it on to their grandchildren. It is truly one of the best remedies for ear infections associated with colds and respiratory congestion. (It is not effective and shouldn’t be used for “swimmer’s ear” and other instances where the infection is caused by water entering the ear.) The garlic fights the infection, and the warm oil is soothing and helps relieve the pain. Of course, if the ear infection doesn’t improve with the garlic oil treatment within 24 hours, or if it gets worse, a trip to your family health-care provider is in order. Quickly. Don’t let ear infections go untreated, as they can result in a perforated eardrum and permanent hearing loss. 1–2 cloves garlic, peeled and sliced 2 tablespoons olive oil To make the oil: Combine the garlic and olive oil in the top of a double boiler. Warm over very low heat for 10 to 15 minutes, or until the oil smells strongly of garlic. Use a stainless-steel strainer lined with cheesecloth to strain out the garlic. Strain well; no garlic pieces, no matter how tiny, should be left in the oil. Pour the strained oil into a small glass dropper bottle. Store in a cool pantry or closet, where the oil will keep for several weeks, or in the refrigerator, where it will keep for several months. To use: Each time you use the oil, it needs to be warmed; just place the dropper bottle in a pan of hot water until the oil is, say, the warmth of mother’s milk. Be sure the oil is warm, not hot. If in doubt, do a test drop in your own ear. Dispense a dropperful of the warm garlic oil down each ear. The ear canals are connected and the infection can move back and forth, so always treat both ears. If possible, hold a warm, dry cloth over the ears after applying the oil, and/or gently massage around the ears. Repeat every 30 minutes, or as needed until pain subsides.

Favourite Fresh Fruit Salad   This best fresh fruit salad you can prepare with any fresh fruits available in any season. It is very refreshing and also very low in calories. I normally use different fresh fruits to make this salad which depends on the season. You will never want to try any of the disgusting can fruit salads available in the market once you master this one.   5 servings Prep time:    Ingredients Take ½ cup of each fruit Raspberries Blueberries Bananas (sliced and peeled) Kiwi fruit (sliced and peeled) Pineapple (cored, sliced and peeled) Peaches (sliced and peeled) Red grapes (halved) Mangoes (hulled and sliced) Strawberries (sliced, skinned and cored) Watermelon and Cantaloupe Juice of 1 fresh-squeezed lemon Honey or granulated sugar to taste   Instructions 1.    First step is to prepare the banana dressing. 2.    Take a small bowl, mash a banana with a fork. 3.    Add just a small amount of lemon juice but you can add more if you want more consistency. 4.    Add sugar or honey to sweeten the dressing. 5.    Set aside the banana dressing to use it later. 6.    Take the Watermelon and Cantaloupe and remove their flesh and cut into bit-size pieces. 7.    Take a large bowl and combine all the mixed prepared fruits. 8.    Add prepared banana dressing over the prepared fruits. 9.    Gently toss the fruits to coat the complete layer. 10. Cover it and refrigerate for few hours before serving. 11. You can serve it in chilled cocktail glasses to make it look appetizing.   Serving suggestions   Top this fresh salad with chopped nuts.

All it takes is for me to try and not think of Garrett, and suddenly, he’s consuming my every idle musing. Picking a radio station? Garrett only listened to NPR. Browsing the refrigerator for orange juice? Garrett likes the pulp style best.

Prepare a bundt pan by greasing and then sprinkle the pecans in the bottom of the pan. Cut the bread in half and then each half into 8 pieces. Roll the 16 pieces into balls, and place in the pan on top of the pecans. In a bowl, mix the brown sugar and melted butter and set aside. Sprinkle the pudding over the rolls and then cinnamon. Pour the butter mixture over the rolls. Cover the rolls with plastic wrap and refrigerate for 6 hours. Preheat oven to 350 degrees Fahrenheit. Remove the wrap from the pan, bake rolls for 25 to 30 minutes or until golden brown. Makes 16 rolls.                               Apple Raisin Bread Pudding   Ingredients 6 eggs 1 cup milk 1/2 cup heavy cream 1 tablespoon vanilla extract 1 tsp ground nutmeg 16 ounce loaf cinnamon bread with raisins, cut into 1-inch cubes 2 sliced apples  1 cup brown sugar 1 tsp ground cinnamon 1/4 cup melted butter 1 diced apple  

Back in Springdale, Don Tyson focused almost exclusively on the McDonald’s account for long stretches of time. As he explained it to Jim Blair and Joe Fred Starr, Don planned to piggyback on McDonald’s franchise system to bring processed chicken to every street corner. In his estimation, McDonald’s had the best distribution system of any fast-food franchise in the country, and that’s what drew him to the company. Rather than deliver Tyson’s product to several depots of refrigerated warehouses, Tyson could deliver to just one location: the McDonald’s distribution center. Then the restaurant chain would use its own trucks to ship the product out to its network of stores.

Recipe 19: Honeydukes Chocolate Frogs Ah, the legendary Honeydukes! Honestly, that store is enough to drive a person with a sweet tooth absolutely bonkers! Honeydukes is like a Muggle candy store on steroids! Anyway, I made these chocolate frogs as an experimental Christmas present for my little nephew. He went crazy when he saw them and actually asked if I would take him to Honeydukes the next time I went there, the cute thing! Here’s the recipe and a few variations that you could make! Serving Sizes: 8 Duration: 1 hour List of Ingredients: For the Shell 1 big bar milk chocolate or 1 cup chocolate chips For the Filling Use anything from fruit to hazelnuts to peanut butter. If you are feeling particularly tricky, which is pretty much my constant mood, get some popping candy and make a sort of hybrid cross between a Chocolate Frog and a Fizzing Whizzbee. You will also need chocolate frog molds to get that froggy shape. These are easily available on Amazon. WWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWW Preparation: 1. First, melt the chocolate in your microwave at 30 seconds, till the chocolate is melted and smooth. Use a big bowl, you’ll soon see why. 2. Stir the chocolate until it is slightly cooler but still runny. 3. Fill a piping bag with the melted chocolate, this makes the entire process less messy! 4. Take your frog molds and lightly spray them with cooking spray to make the demolding easier. 5. Pipe chocolate around the mold and in the centre. Don’t worry about quantities but ensure that the surface of the frog is completely covered. 6. After you’ve filled all the molds in the tray, flip the tray over the bowl of melted chocolate to get rid of the excess chocolate inside each frog. 7. Place the mold inside the freezer for about 10-15 minutes and allow the chocolate to harden slightly. 8. In the meantime, choose your fillings. I usually use nuts and peanut butter as one option and popping candy as another. I make an assortment so that when someone bites into the frog, they get a pleasant fizzy surprise! If you intend to use peanut butter or something runny, use a piping bag or a small squeezy bottle to fill your frogs. 9. Next, get the mold out of the freezer and carefully fill with the desired filling. 10. Top the filling with more melted chocolate and smoothen out so that the mold is completely even and covered. 11. Return to the freezer for another 30-35 mins. 12. When the chocolate has hardened, remove from the molds and store in the refrigerator. So perfect for boxing up as gifts and so easy to make that you can probably go into the business of making Chocolate Frogs professionally!

I remember that at the beginning of the month, the kind of menus my mom and father would prepare for us would have fish, chicken. But at the end of the month - because my father would be waiting for paycheck - the refrigerator would get empty. I remember that without a lot of food left, some of the best meals happened right there.

This is a recipe my aunt Poppy’s best friend, Nancy, loves like crazy. She makes it the long way, which I do like, but it’s also fun to make the fast version sometimes, too. 2 sheets frozen puff pastry, thawed 1 large egg, beaten with 1 tsp water 12 oz. bittersweet chocolate (chips work fine) sugar for dusting Prepare a baking sheet by lining it with parchment or oiling it lightly. Cut each sheet of pastry into 12 squares and brush each with egg glaze. Then sprinkle ½ oz. of chocolate (a few chips) on each square and roll up tightly around the chocolate. Place on the baking sheet, seam down. Cover with plastic and refrigerate for 4 hours or overnight. Refrigerate remaining egg glaze. Remove pastries from fridge; preheat oven to 400 degrees. Brush the tops of the pastries with remaining egg glaze, and then dust lightly with sugar and bake for about 15 minutes. Better to cool them at least a bit, or the butter taste is a little overwhelming.

Pour ingredients into bottle and shake vigorously for 1 minute or until mixed. For best results, spray liberally in areas where fairy is not wanted. Will repel fairies and most flying insects for 23 years. Excess can be refrigerated and stored for up to 7 days for use as a zesty vinaigrette salad dressing.

Bungalow number seven sat on the edge of the beach surrounded by tropical plants and flowers of every color, providing privacy. It had the best view of the ocean of all the bungalows at Aloha Village. Sam walked in and headed straight for the refrigerator, grabbing a cold beer. With beer and cell phone in hand, he went out front to the lanai, sat down on the chaise lounge and leaned back. He took a swig of his ice cold brew and looked out at the ocean, and relaxed while going over what just happened at the harbor–with Jessica.

Do you have a refrigerator that doesn't seem to be cooling very well? Going to call refrigerator repair service provider? There may be many reasons (or more than one) for the lack of cooling in a refrigerator with dirty condenser coils And other Problems in your refrigerator. "My Homey" is a only one company which gives you perfect solution of your problems and they can take you refrigerator problems at own responsibility. So If you want any repair services in Bangalore & Kochi. Then Contact to My Homey and get best services in your budget. They provide best refrigerator repair services in Cheap service charges. Contact Now to My Homey At: 9895040101.

I wanted to be a normal teenager who talked with her best friend about normal things like friends and boys and school. But the pas de deux was always there, reminding me that my pretense was just that: a final act before the curtain fell on my life.

carry the risks of fire and explosion. In 1860 Ferdinand Carré patented a refrigeration cycle using ammonia, and that compound, despite its own risks—corrosive to skin, eyes, and lungs, acutely toxic at 300 ppm—became the preferred refrigerant in large industrial systems and remains so even today because it produces the best net refrigerating effect (heat absorbed per unit of refrigerant from the refrigerated space). Ammonia is also flammable (in concentrations of 15–28 percent by volume in air), but its flammability is less than that of hydrocarbon refrigerants, and its low odor threshold (just 20 ppm) makes it easy to detect even without sensors.

The feeling of steadily leaving this place but still remaining inside of it. We say we miss them but we don’t mean them. We mean the autumn we discovered them, when we had our headphones in and felt like we were a movie. We mean the way the breeze felt on our skin that day, while we walked toward our best friend’s house. We mean words put to music that belong on the refrigerator of our hearts, a magnet that holds up a picture of our nephews. We mean a history that was never written for us, those words that found themselves in our mouths and danced out so easily.

2 packets of Truvia 4 cubes of frozen avocados. ¼-½ cup heavy whipping cream ¼-½ cup coconut cream. TIP: Buy canned coconut milk. Store one can in the refrigerator. This hardens the fat-filled coconut cream part of the product and allows you to pour off the coconut water. Use only the high-fat portion of coconut milk. 2 teaspoons of Cacao Powder. Cinnamon to taste Put all of the above in a blender and puree away for the best carb-free ice cream EVER!!

Three men were standing in line to get into heaven one day. Apparently it had been a pretty busy day, though, so Peter had to tell the first one, "Heaven’s getting pretty close to full today, and I’ve been asked to admit only people who have had particularly horrible deaths. So what’s your story?" So the first man replies: "Well, for a while I’ve suspected my wife has been cheating on me, so today I came home early to try to catch her red-handed. As I came into my 25th floor apartment, I could tell something was wrong, but all my searching around didn’t reveal where this other guy could have been hiding. Finally, I went out to the balcony, and sure enough, there was this man hanging off the railing, 25 floors above ground! By now I was really mad, so I started beating on him and kicking him, but wouldn’t you know it, he wouldn’t fall off. So finally I went back into my apartment and got a hammer and starting hammering on his fingers. Of course, he couldn’t stand that for long, so he let go and fell, but even after 25 stories, he fell into the bushes, stunned but okay. I couldn’t stand it anymore, so I ran into the kitchen, grabbed the fridge and threw it over the edge where it landed on him, killing him instantly. But all the stress and anger got to me, and I had a heart attack and died there on the balcony." "That sounds like a pretty bad day to me," said Peter, and let the man in. The second man comes up and Peter explains to him about heaven being full, and again asks for his story. "It’s been a very strange day. You see, I live on the 26th floor of my apartment building, and every morning I do my exercises out on my balcony. Well, this morning I must have slipped or something, because I fell over the edge. But I got lucky, and caught the railing of the balcony on the floor below me. I knew I couldn’t hang on for very long, when suddenly this man burst out onto the balcony. I thought for sure I was saved, when he started beating on me and kicking me. I held on the best I could until he ran into the apartment and grabbed a hammer and started pounding on my hands. Finally I just let go, but again I got lucky and fell into the bushes below, stunned but all right. Just when I was thinking I was going to be okay, this refrigerator comes falling out of the sky and crushes me instantly, and now I’m here." Once again, Peter had to concede that that sounded like a pretty horrible death. The third man came to the front of the line, and again Peter explained that heaven was full and asked for his story. "Picture this," says the third man, "I’m hiding inside a refrigerator..." A

Other Kinds of Fun LARGE MOTOR SKILLS ♦  Take a walk on a balance beam, along the curb, or even down a line on the sidewalk. ♦  Play catch (start with a large, slightly deflated ball). ♦  Jump over things (anything more than a few inches, though, will be too high for most kids this age). ♦  Throw, kick, roll, and toss balls of all sizes. ♦  Ride a tricycle. ♦  Spin around till you drop. ♦  Pound, push, pull, and kick. ♦  Make music using drums, xylophones, flutes, and anything else you have handy. ♦  Play Twister. SMALL MOTOR SKILLS ♦  Puzzles (fewer than twenty pieces is probably best). You might even want to cut up a simple picture from a magazine and see whether your toddler can put it back together. ♦  Draw on paper or with chalk on the sidewalk. ♦  Sculpt with clay or other molding substance. ♦  Finger paint. ♦  Play with string and large beads. ♦  Pour water or sand or seeds from one container to another. ♦  Get a big box (from a dishwasher or refrigerator), then build, paint and decorate a house together. THE BRAIN ♦  Matching games. ♦  Alphabet and number games (put colorful magnetic letters and numbers on the fridge and leave them low enough for the child to reach). ♦  Lots of dress-up clothes. ♦  Dolls of all kinds (including action figures). ♦  Pretending games with “real” things (phones, computer keyboards). ♦  Imaginary driving trips where you talk about all the things you see on the road. Be sure to let your toddler drive part of the way. ♦  Sorting games (put all the pennies, or all the triangles, or all the cups together). ♦  Arranging games (big, bigger, biggest). ♦  Smelling games. Blindfold your toddler and have him identify things by their scent. ♦  Pattern games (small-big/small-big). ♦  Counting games (How many pencils are there?). A FEW FUN THINGS FOR RAINY DAYS (OR ANYTIME) ♦  Have pillow fights. ♦  Make a really, really messy art project. ♦  Cook something—kneading bread or pizza dough is especially good, as is roasting marshmallows on the stove (see pages 214–20 for more). ♦  Go baby bowling (gently toss your toddler onto your bed). ♦  Try other gymnastics (airplane rides: you’re on your back, feet up in the air, baby’s tummy on your feet, you and baby holding hands). ♦  Dance and/or sing. ♦  Play hide-and-seek. ♦  Stage a puppet show. ♦  If it’s not too cold, go outside, strip down to your underwear, and paint each other top-to-bottom with nontoxic, water-based paints. Otherwise, get bundled up and go for a long, wet, sloppy, muddy stomp in the rain. If you don’t feel like getting wet, get in the car and drive through puddles.

Hitch was sitting at the kitchen table, polishing some silverware and looking for all the world like an actual butler. 'I think you may be getting too into your cover story,' said Ruby, her nose in the refrigerator, searching for the juice. Hitch shrugged. 'Mrs Digby runs a tight ship.' 'Yeah, ,but she already believes you're a butler; you don't need to make out you're the best entire one to ever polish forks on this earthly universe of Twinford.' 'And I don't want her thinking I'm a lousy one either. My life wouldn't be worth living kid.

12 chicken tenders (1¼ pounds total) 1¼ cups dill pickle juice, plus more if needed 1 large egg 1 large egg white ½ teaspoon kosher salt Freshly ground black pepper ½ cup seasoned bread crumbs, regular or gluten-free ½ cup seasoned panko bread crumbs, regular or gluten-free Olive oil spray Place the chicken in a shallow bowl and cover with the pickle juice (enough to cover completely). Cover and marinate for 8 hours in the refrigerator. Drain the chicken and pat completely dry with paper towels (discard the marinade). In a medium bowl, beat together the whole egg, egg white, salt, and pepper to taste. In a shallow bowl, combine both bread crumbs. Working with one piece at a time, dip the chicken in the egg mixture, then into the bread crumbs, gently pressing to adhere. Shake off any excess bread crumbs and place on a work surface. Generously spray both sides of the chicken with oil. Preheat the air fryer to 400°F. Working in batches, arrange a single layer of the chicken in the air fryer basket. Cook for 10 to 12 minutes, flipping halfway, until cooked through, crispy, and golden. (For a toaster oven–style air fryer, the temperature remains the same; cook for about 10 minutes.) Serve immediately.

I spread some fresh goat cheese onto a baguette and bit into it. The bread was flaky and buttery, clearly freshly baked this morning, and the cheese was tangy and tart. For an instant, the cheese, the taste, transported me to my childhood, to the kitchen I remembered- the one with the red-and-white-checked curtains- to many days of happiness, to the cheese I was eating right now. I didn't remember it tasting so good. "Oh my God," I mumbled with this mouthful of excitement, so delicious it was sinful. "Ma puce, is something wrong?" "No, this is the best meal I've had in weeks," I said. "It's sublime." "Bah," she said. "It's simple. But sometimes simple is the best, non?" I couldn't have agreed with her more. I wanted- no, needed- simple. Lately everything in my world was so complicated; I prayed for simple. "Madame Pélissier makes our goat cheese right on her farm- also other fresh cheeses like le Cathare, a goat cheese dusted with ash with the sign of the Occitania cross, as well as a Crottin du Tarn, which is the goat cheese we use for the pizza, and Lingot de Cocagne, which is a sheep's milk cheese. Do you want to do a little tasting of her cheeses?" "Would I? You bet." Clothilde ambled over to the refrigerator, returning with a platter of lumpy cheese heaven straight from the cooking gods' kitchen. "Et voila," she said, placing it down and bringing her fingers to her lips, blowing out a kiss. There were veiny cheeses marked with blue and green channels and spots, soft cheeses with natural or washed rinds, and fresh and creamy cheeses, like the goat cheese. The scents hit me, some mild with hints of lavender, some heavily perfumed, some earthy, and some garlicky.

Looking for the Best Denver AC Repair, AC Installation, and HVAC Repair Split air conditioners may not take too long to cool the room, but the explanation may be a dirty air filter or a blocked condensate drain, even if it is kept on for hours if there is no proper cooling. The AC is shielded from dust in the air by air filters. In a Window AC, it might be easy to clean an air filter, but you would need assistance from a professional for split AC. Air filters collect dust and debris that is drawn into the ducts and if they are not cleaned regularly, they stay clogged and affect the cooling process. For improved efficiency and to prevent any issues during summers, we suggest having the air conditioner serviced twice a year.Another potential explanation for lack of cooling may be ice formation around the coils or a filthy outdoor compressor for which a specialist may need assistance. If the air conditioner is not cooling properly, it may also be low on refrigerant. This either suggests that it has been undercharged, or that the split air conditioner has a gas leak. For residents residing around coastal regions or anywhere close to sewage, where air pollution is high, this is a more common issue. In this scenario, before applying more coolant, a professional will need to search for any leaks, as issues with leaks can persist, and they can be detrimental to the environment.Note, it works harder and runs longer to maintain your room at the set temperature when the air conditioner has a refrigerant issue. So don't use the appliance for hours, thinking that it can start to cool or lead to higher electricity bills. However, with frequent maintenance, you can prevent expensive AC repairs and keep your AC running at optimum output. When the compressor stops working, it is a sign of a burned wire, a faulty starting capacitor or a faulty compressor itself. In this case, if it is found to be defective, you will need to clean the condenser coil, check the capacitor and replace the compressor. If your air conditioner continues to turn on and off, it is safer to turn it off before you get it serviced. The evaporator is most probably dirty and the condenser is dirty or blocked. A dirty filter limits airflow and more issues, like a frozen evaporator coil, are caused by limited airflow. In particular, before and after summer, for better cooling and overall efficiency, it is necessary to change the air filter. Double check your thermostat settings to see if the timer function has been switched on and changed accordingly. ac companies near me heating and cooling near me #acpowerDenver#AcpowerDenver#airconditioning#hvac #hvaclife #ac #airconditioner #heating #hvacservice #cooling #hvactechnician #hvactech #heatingandcooling #hvacrepair #refrigeration #plumbing #hvacr #hvacinstall #maintenance #furnace #hvaccontractor #aircon #service #acrepair #hvacquality #hvactools #airconditioningrepair #hvaclove#ACRepairNearBy #ACTechnician #HVAC #Heating&Cooling #FurnanceRepair

HOUSEHOLD MAINTENANCE I’ve written the following list to help you with the maintenance tasks that will have the most impact on the longevity of your belongings. Every day Act fast to clean up spills on furniture or clothing. Update software as needed to avoid getting hacked. Every week Vacuum, dust, and clean the house and furniture. Condition regularly worn shoes. Clean clothes as necessary. Clean out the dishwasher filter. Every month Descale the coffee maker (see this page). Condition regularly used leather bags and shoes worn less often. Fix any garments in the mending pile. Every three months Oil wood cutting boards and spoons. Put frozen vinegar cubes in the garbage disposal. Check the smoke alarms. Check the water softener (if you have one). Every six months Deep clean the house. Turn and vacuum the mattress. Launder the pillows and duvet. Polish wood furniture. Deep clean the fridge. Clean the refrigerator coils. Put petroleum jelly on the fridge seals. Run the cleaning cycle of the dishwasher and washing machine. Inspect the gutters. Every year Take stock of the items in your life (see Chapter 8). Have any leather jackets professionally cleaned. Get the knives sharpened. Clean the filter in the kitchen hood fan. Check the grouting around the tiles in the kitchen and bathroom. Flush the hot-water system and have the boiler serviced. Inspect the roof and exterior of your home (best done in spring/summer). Fix any loose fixings or screws. Clean and consider repainting/resealing the exterior woodwork. Every two years Have a professional deep clean of your upholstery and carpets.

There is a knock at the door and Mom answers it. “Hi, Joe, how are you doing?” “Terrific, I hope you have enough room in your refrigerator for this big bird! The Blisses send their best wishes.” Joe, a very thin wiry man, came close to stumbling over the threshold as he juggled the big, cold, slippery bird through the living room ‘round to our kitchen and into the refrigerator. “Thanks Joe, Happy Thanksgiving to you and all your family. Can you stay for a cup of coffee and some warm cookies?” “No thanks, I’m pressed for time and have a few more stops to make. I’ll see you at Christmas time.” We always saw Joe Lynch every Thanksgiving and Christmas making his rounds with the gift Turkeys from the Blisses. One year we saw him in the grocery store and he asked my Mom, “How many pounds should the bird be this year?” Whether Thanksgiving or Christmas, the gift birds were always appreciated and would always be stuffed with Grandma’s secret recipe dressing passed down from her family in Argentina. One of the secret ingredients is Gulden’s mustard. It just wouldn’t be the holidays without that heavenly aroma teasing our senses for hours.

He sat and smoked deliberately, as if he were finished with his recital. I directed him to tonight’s activities. “Tell me about tonight, Jeff. What happened?” He sat up again and appeared eager to tell me. “Well, Pat, it’s weird. I was out of Halcion, but I still wanted to be with someone warm and alive. I went to the mall downtown and started drinking at a pub on the third floor. I met the guy there; we had a few beers together and talked. I figured that he was a willing prospect, so I offered him fifty bucks to come back to my apartment and let me take some pictures of him in the nude. He agreed. I figured I’d ply him with booze until he passed out and then I would kill him, but this guy could really drink. I was getting drunk and knew that if I wanted him, I would have to try something else. I asked him to let me take some bondage pictures of him, thinking that if I could handcuff him behind his back, he would be mine. Then I could knock him out by hitting him over the head or something, I don’t know. I was drunk and not thinking straight. Anyway, I got one cuff on him but he wouldn’t let me cuff his other hand. I got mad and tried to force his other arm behind his back and into the handcuffs. We began to struggle, nothing big, just some wrestling around on the floor. Even though he was a little guy, I couldn’t get the best of him, so I grabbed the knife to stab him, but he got loose and ran out the door. “I was too drunk to chase him. What else could I do? I don’t really remember what happened next. I think I passed out for a while until I heard a knock at the door. It was two big policemen and they were asking for the handcuff key. I could see the little Black guy behind them. He had the one cuff on and said that he didn’t want to prosecute—he just wanted the cuffs off. I fumbled around but couldn’t find the damn key. The cops were getting impatient waiting at the door, so they entered and began to look around. I think one of them found my Polaroids and said something to his partner. The fat cop walked over to the refrigerator and started to open it, and I knew this was it, so I tried to stop him. I’m not sure what happened next; I just know that I got the shit beat out of me. I tried to fight back but it didn’t seem to faze them, and now here I am with you, Pat.

Hugo’s Prizewinning Praline Pumpkin Pie What does it take to turn out a prizewinning pie? Lots of “mouth feel,” as the saying goes. When the pie cracked as it baked, we added a last-minute ring of pecan praline and that convenient coverall, a small mountain of brandy whipped cream, for first prize in the St. Michaels contest, restaurant division. 9-inch deep-dish pie shell FOR THE FILLING 1 15-ounce can pumpkin, unsweetened 1 cup brown sugar, loosely packed 2 teaspoons cinnamon* ¼ teaspoon cloves* 2 teaspoons fresh ginger, grated ¼ teaspoon salt 2/3 cup whipping cream 2/3 cup milk 4 eggs FOR THE PRALINE 3 tablespoons flour 3 tablespoons brown sugar 2 tablespoons butter, softened ¾ cup pecan halves FOR THE CREAM ½ pint whipping cream 1 tablespoon sugar 1 tablespoon brandy Heat the oven to 400 degrees. Partly bake the pie shell on the middle oven rack for about 10 minutes until it looks set. In a food processor, blend the pumpkin, sugar, spices, and salt for one minute. In a heavy saucepan, cook this pumpkin mixture at a simmer, stirring constantly, for about 5 minutes. Remove pumpkin from the heat and stir in the cream and milk. Whisk eggs to combine whites and yolks and blend thoroughly into the pumpkin mixture. Pour this into the pie shell, adding any extra filling after the pie has baked for about 5 minutes. Bake the pie on the lower oven rack for about 20 minutes and prepare the praline. In a small bowl, combine the flour, sugar, and butter and stir in the pecans. Remove the pie from the oven and spoon the pecan mixture in a circle around the edge of the pie, inside the crust, and return it to the oven. Continue baking for about 10 minutes more until the filling is puffed and wiggles very slightly when the pie is gently shaken. Cool on a wire rack. Whip the cream and sugar together until stiff, then stir in the brandy. When the pie is completely cool, mound the cream on top, inside the ring of pecans. Serve right away or refrigerate. Serves 6 to 8. *Freshly ground cinnamon and cloves are best, but spice straight from the jar will do.

The Quiche Lorraine Pie Shell: You can mix up your favorite piecrust recipe and line a 10-inch pie plate. Or…you can buy frozen shells at the grocery store. (If you decide to go the grocery store frozen pie shell route, buy 9-inch deep-dish pie shells.)   Hannah’s 1stNote: There’s no need to feel guilty if you choose to use the frozen pie shells. They’re good and it’s a real time saver. I happen to know that Edna Ferguson, the head cook at Jordan High, has been known to remove frozen pie shells from their telltale disposable pans and put them in her own pie tins to bake! (Sorry Edna—I just had to tell them.) Stack your pie shells in the refrigerator, or leave them in the freezer until two hours before you’re ready to use them.   Prepare your piecrust by separating one egg. Throw away the white and whip up the yolk with a fork. Brush the bottom and inside of your piecrust. Prick it all over with a fork and bake it in a 350 F. degree oven for 5 minutes. Take it out and let it cool on a wire rack or a cold stovetop while you mix up the custard. If “bubbles” have formed in the crust, immediately prick them with a fork to let out the steam. The Quiche Lorraine Custard: 5 eggs 1½ cups heavy whipping cream *** Hannah’s 2ndNote: You can do this by hand with a whisk, or use an electric mixer, your choice.   Combine the eggs with the cream and whisk them (or beat them with an electric mixer) until they’re a uniform color. When they’re thoroughly mixed, pour them into a pitcher and set it in the refrigerator until you’re ready to assemble the rest of your quiche. You may notice that you’re not adding any salt, pepper, or other seasoning at this point. You’ll do that when you assemble the quiche.   Hannah’s 3rdNote: You can mix up the custard ahead of time and store it in the refrigerator for up to 24 hours. When you’re ready to assemble your quiches, all you have to do is whisk it smooth and pour it out from the pitcher. The Quiche Lorraine Filling: 2 cups grated Gruyere cheese (approximately 7 ounces)*** 1 cup diced, well-cooked and drained bacon ½ teaspoon salt ½ teaspoon freshly ground black pepper ¼ teaspoon ground cayenne pepper (optional—use if you like it a bit spicy) ¼ teaspoon ground nutmeg (freshly grated is best, of course)   Sprinkle the grated cheese in the bottom of your cooled pie shell.   Spread the cup of diced bacon on top of the cheese.   Sprinkle on the salt, and grind the pepper over the top of the bacon.   Sprinkle on the cayenne pepper (if you decided to use it).   Grate the nutmeg over the top. Put a drip pan under your pie plate. (I line a jellyroll pan with foil and use that.) This will catch any spills that might occur when you fill your quiche with the custard mixture.   Take your custard mixture out of the refrigerator and give it a good whisk. Then pour it over the top of your Quiche Lorraine, filling it about half way.   Open your oven, pull out the rack, and set your pie plate and drip pan on it. Pour in more custard mixture, stopping a quarter-inch short of the rim. Carefully push in the rack, and shut the oven door.   Bake your Quiche Lorraine at 350 degrees F., for 60 minutes, or until the top is nicely browned and a knife inserted one-inch from the center comes out clean.   Let your quiche cool for 15 to 30 minutes on a cold stovetop or a wire rack, and then cut and serve to rave reviews.   This quiche is good warm, but it’s also good at room temperature. (I’ve even eaten it straight out of the refrigerator for breakfast!)

Air Conditioner & Refrigerator Sales and Repair Service Provider in Vadodara Bhargains AC Repair Service Expert Provides High-Quality AC Installation, AC AMC, AC Maintenance, AC Repair in Vadodara as well as various city of India. We have a team of certified AC repairing experts with 25+ years of experience to provide the best quality air condition repairing and installation services at your doorstep. Bhargains AC Repair Service Center in Vadodara is a group of expert professionals who are excellent in AC repairing and service of electronic equipments. A team of certified technicians who have more than five years of experience and ready to serve you at your doorsteps. Since our inception, we are experts in offering AC Installation, AC Repair, and AC AMC maintenance services at a very competitive price. We deal with about all over electric and electronic devices like AC, Fridge, Washing Machine, Geyser, RO Repair, Microwave Repair, Deep Fridge, Dishwasher, and other home appliances.