Refrigerator Inspiring Quotes

Arguing whether or not God exists is like fleas arguing whether or not the dog exists. Arguing over the correct name of God is like fleas arguing over the name of the dog. And arguing over whose notion of God is correct is like fleas arguing over who owns the dog.

A writer lives in awe of words, for they can be cruel or kind, and they can change their meanings right in front of you. They pick up flavors and odors like butter in a refrigerator.

Today, I choose not to take my life for granted. I choose not to look upon the fact that I am healthy, have food in my refrigerator and have clean water to drink as givens. They are not givens for so many people in our world. The fact that I am safe and (relatively) sane are not givens. That I was born into a family who loves me and into a country not ravaged by war are not givens. It is impossible to name all of the circumstances in my life I've taken for granted. All of the basic needs I've had met, all of the friendships and job opportunities and financial blessings and the list, truly, is endless. The fact that I am breathing is a miracle, one I too rarely stop to appreciate. I'm stopping, right now, to be grateful for everything I am and everything I've been given. I'm stopping, right now, to be grateful for every pleasure and every pain that has contributed to the me who sits here and writes these words. I am thankful for my life. This moment is a blessing. Each breath a gift. That I've been able to take so much for granted is a gift, too. But it's not how I want to live—not when gratitude is an option, not when wonder and awe are choices. I choose gratitude. I choose wonder. I choose awe. I choose everything that suggests I'm opening myself to the miraculous reality of simply being alive for one moment more.

That’s what Papa counting on, no doubt. But romantic love is . . .I don’t wish to say that romantic love itself is a fraud—I’m sure the feelings it inspires are genuine enough, however temporary. But the way it’s held up as this pristine, everlasting joy every woman ought to strive for—when in fact love is more like beef brought over from Argentina on refrigerated ships: It might stay fresh for a while under carefully controlled conditions, but sooner or later it’s qualities will begin to degrade. Love is by and large a perishable good and it is lamentable that young people are asked to make irrevocable, till-death-do-we-part decisions in the midst of a short-lived euphoria.

A barn owl was perched atop the refrigerator.

The habit of inauthentically attributing wisecracks, purported profundities, inspirational doggerel, and other bits of refrigerator-door wisdom to famous people is scarcely new—members of the press, particularly newspaper columnists, have been doing it for decades—but the Internet has grossly exacerbated the problem, with numerous quote-aggregation sites irresponsibly devoted to prettily packaging the fakery, thus encouraging the unwary (or uncaring) to snarf it up, then hork it up, ad nauseam.

He was once so struck by something I said to him in the course of an argument that he immediately wrote it on a scrap of paper and stuck it to our refrigerator, where it stayed for nearly a decade. The quote? I’m going to be mad at you for the rest of my life.

How We Approach the New Testament We Christians have been taught to approach the Bible in one of eight ways: • You look for verses that inspire you. Upon finding such verses, you either highlight, memorize, meditate upon, or put them on your refrigerator door. • You look for verses that tell you what God has promised so that you can confess it in faith and thereby obligate the Lord to do what you want. • You look for verses that tell you what God commands you to do. • You look for verses that you can quote to scare the devil out of his wits or resist him in the hour of temptation. • You look for verses that will prove your particular doctrine so that you can slice-and-dice your theological sparring partner into biblical ribbons. (Because of the proof-texting method, a vast wasteland of Christianity behaves as if the mere citation of some random, decontextualized verse of Scripture ends all discussion on virtually any subject.) • You look for verses in the Bible to control and/or correct others. • You look for verses that “preach” well and make good sermon material. (This is an ongoing addiction for many who preach and teach.) • You sometimes close your eyes, flip open the Bible randomly, stick your finger on a page, read what the text says, and then take what you have read as a personal “word” from the Lord. Now look at this list again. Which of these approaches have you used? Look again: Notice how each is highly individualistic. All of them put you, the individual Christian, at the center. Each approach ignores the fact that most of the New Testament was written to corporate bodies of people (churches), not to individuals.

Sol Bloom, chief of the Midway, emerged from the fair a rich young man. He invested heavily in a company that bought perishable foods and shipped them in the latest refrigerated cars to far-off cities. It was a fine, forward-looking business. But the Pullman strike halted all train traffic through Chicago, and the perishable foods rotted in their traincars. He was ruined. He was still young, however, and still Bloom. He used his remaining funds to buy two expensive suits, on the theory that whatever he did next, he had to look convincing. “But one thing was quite clear. . . .” he wrote. “[B]eing broke didn’t disturb me in the least. I had started with nothing, and if I now found myself with nothing, I was at least even. Actually, I was much better than even: I had had a wonderful time.” Bloom went on to become a congressman and one of the crafters of the charter that founded the United Nations.

Where do you get your inspiration? What sorts of things do you fill your head with? What do you read? Do you subscribe to anything? What sites do you visit on the Internet? What music do you listen to? What movies do you see? Do you look at art? What do you collect? What’s inside your scrapbook? What do you pin to the corkboard above your desk? What do you stick on your refrigerator? Who’s done work that you admire? Who do you steal ideas from? Do you have any heroes? Who do you follow online? Who are the practitioners you look up to in your field?

But romantic love is . . . I don’t wish to say that romantic love itself is a fraud—I’m sure the feelings it inspires are genuine enough, however temporary. But the way it’s held up as this pristine, everlasting joy every woman ought to strive for—when in fact love is more like beef brought over from Argentina on refrigerated ships: It might stay fresh for a while under carefully controlled conditions, but sooner or later its qualities will begin to degrade. Love is by and large a perishable good and it is lamentable that young people are asked to make irrevocable, till-death-do-we-part decisions in the midst of a short-lived euphoria.

Today, I choose not to take my life for granted. I choose not to look upon the fact that I am healthy, have food in my refrigerator and have clean water to drink as givens. They are not givens for so many people in our world. The fact that I am safe and (relatively) sane are not givens. That I was born into a family who loves me and into a country not ravaged by war are not givens. It is impossible to name all of the circumstances in my life I’ve taken for granted. All of the basic needs I’ve had met, all of the friendships and job opportunities and financial blessings and the list, truly, goes on and on. The fact that I am breathing is a miracle, one I too rarely stop to appreciate. I’m stopping, right now, to be grateful for everything I am and everything I’ve been given. I’m stopping, right now, to be grateful for every pleasure and every pain that has contributed to the me who sits here and writes these words. I am thankful for my life. This moment is a blessing. Each breath a gift. That I’ve been able to take so much for granted is a gift, too. But it’s not how I want to live—not when gratitude is an option, now when wonder and awe are choices. I choose gratitude. I choose wonder. I choose awe. I choose everything that suggest I’m opening myself to the miraculous reality of simply being alive for one moment more.

1¼ cups white wine vinegar 1¾ cups water 2½ tablespoons sugar ½ bay leaf 4 thyme sprigs A pinch of dried chile flakes ½ teaspoon coriander seeds 2 whole cloves 4 garlic cloves, halved 1½ teaspoons sea salt Combine all the ingredients in a saucepan and bring to a boil. Add small or chopped vegetables to the brine, cooking each type of vegetable separately and removing them when they are cooked but still a little crisp. Remove the vegetables with a slotted spoon and set them aside to cool to room temperature. Once all the vegetables are cooked and cooled, allow the brine to cool as well. Stir the vegetables together gently in a large bowl, then transfer to jars or other covered containers, cover with the cooled pickle brine, and refrigerate. You can keep this basic brine in your refrigerator and reheat it to make fresh pickles when you are inspired by a trip to the farmers’ market.

Individual behavior, they note in Prolegomena to the Construction of the Central City (significantly, the first neohuman work not to have a named author), was to become ‘as predictable as the functioning of a refrigerator.’ Indeed, while writing down their instructions, they acknowledged as a main source of stylistic inspiration, indeed more than any other human literary production, ‘the manual for electrical appliances of medium size and complexity, in particular the video player JVC HR-DV3S/MS.

Kitchen design experts recommend that there be at least four feet of space between each point of your work triangle (e.g., between your refrigerator and sink) but no more than nine feet across the furthest points (think about how inconvenient a ten-foot walk between your sink and stove would be!).

Prouder than a preschooler showin' refrigerator art!

A friend who lives in Micronesia told me that the inhabitants of one of the islands of Polynesia were given refrigerators by a group of visiting, well-intentioned missionaries. They had noticed that the locals, who were subsistence fishermen, had to fish every day because any excess catch spoiled in the tropical heat. The missionaries thought it would be a blessing if excess fish could be refrigerated, allowing the fishermen to put their attention to other wealth-generating activities. On a return visit a year later, the missionaries noticed that there was no trace of the refrigerators in the community. Their inquiries informed them that the elders had ordered all the equipment dumped in the ocean. The reason? Refrigerating excess fish meant that surplus was no longer given to the elderly or infirm, as had been their custom for a thousand years. It was unacceptable to the tribe that "progress" resulted in more wealth for some and hunger for others.

Ginger and lemon biscuits These biscuits are a twist on the traditional spiced Scandinavian Christmas biscuits, and were inspired by my love of honey, ginger and lemon tea – sweet, soothing, spicy and warming. They make a lovely gift and are easily made gluten-free by using rice flour or gluten-free flour. MAKES 20–30 125g salted butter, soft 125g caster sugar 1 medium egg 50ml golden syrup 50g crystallised ginger, chopped 1 tbsp freshly grated root ginger zest and juice of 1 lemon 200g plain flour 1 tsp baking powder ¼ tsp bicarbonate of soda You can use a food processor to make this dough or mix it by hand. Cream the butter and sugar together in a bowl until pale and fluffy. Mix the egg, golden syrup, crystallised ginger, grated ginger, lemon zest and juice together in another bowl or jug, and stir the flour and raising agents together in a third bowl. Alternate between adding wet and dry ingredients in stages, mixing as you go, until the dough comes together. Place in a smaller, clean bowl, cover with clingfilm and refrigerate for 1½–2 hours. Preheat the oven to 190°C/170°C fan/gas mark 5 and line two baking sheets with baking parchment. Use a teaspoon to place little dollops of biscuit mixture on a baking sheet, taking care to space them about 4–5cm apart, so they don’t all merge during baking. Bake on the upper middle shelf for 8–10 minutes and allow to cool on a wire rack. These keep well in an airtight container for up to a couple of weeks. If the stored biscuits start to go soft, reheat them on a wire rack at 150°C/130°C fan/gas mark 2 for 5–10 minutes, then allow to cool completely on the wire rack once out of the oven to crisp them back up. VARIATION Add 50g chopped pistachios in to the biscuit dough before chilling for a nutty version.

Figure out which affirmations you need to hear the most and repeat them all day long in your head. Write them on Post-it notes and stick them around your house, on your mirrors, in your refrigerator, in your car.