Swiss Roll Quotes

He slung off his backpack. He'd managed to grab a lot of supplies at the Napa Bargain Mart: a portable GPS, duct tape, lighter, superglue, water bottle, camping roll, a Comfy Panda Pillow Pet (as seen on TV), and a Swiss army knife—pretty much every tool a modern demigod could want.

He rolled his eyes. "First, my Dad's Korean and my mom was Swedish. Second, I totally suck at math. I don't like cuckoo clocks or skiing or fancy chocolate either." I sputtered a laugh. "I think that's Swiss.

Cal: "I'm really sorry, Professor, but how do you explain these ? Swiss Cake Rolls. That doesn't rhyme; it's not cute; it's not childlike. And this is one of our most-respected snack foods, is it not? How is that, Professor? Hmmm?" Eliot: "Well, isn't it obvious? We trust the Swiss for their ability to engineer things, to build with precision." Cal: "We do?" Eliot: "Do I even have to mention Swiss watches? Swiss Army knives? Swiss cheese? If anyone can build a non-threatening, non-lethal snack cake, it's the Swiss. They're neutral, we can trust them not to attack us with trans-fatty acids and sugar. I think you would feel differently if they were German Cake Rolls. North Korean Cake Rolls. I bet you wouldn't eat them." Cal: "I bet I would.

To begin with, there is the frightful debauchery of taste that has already been effected by a century of mechanisation. This is almost too obvious and too generally admitted to need pointing out. But as a single instance, take taste in its narrowest sense - the taste for decent food. In the highly mechanical countries, thanks to tinned food, cold storage, synthetic flavouring matters, etc., the palate it almost a dead organ. As you can see by looking at any greengrocer’s shop, what the majority of English people mean by an apple is a lump of highly-coloured cotton wool from America or Australia; they will devour these things, apparently with pleasure, and let the English apples rot under the trees. It is the shiny, standardized, machine-made look of the American apple that appeals to them; the superior taste of the English apple is something they simply do not notice. Or look at the factory-made, foil wrapped cheeses and ‘blended’ butter in an grocer’s; look at the hideous rows of tins which usurp more and more of the space in any food-shop, even a dairy; look at a sixpenny Swiss roll or a twopenny ice-cream; look at the filthy chemical by-product that people will pour down their throats under the name of beer. Wherever you look you will see some slick machine-made article triumphing over the old-fashioned article that still tastes of something other than sawdust. And what applies to food applies also to furniture, houses, clothes, books, amusements and everything else that makes up our environment. These are now millions of people, and they are increasing every year, to whom the blaring of a radio is not only a more acceptable but a more normal background to their thoughts than the lowing of cattle or the song of birds. The mechanisation of the world could never proceed very far while taste, even the taste-buds of the tongue, remained uncorrupted, because in that case most of the products of the machine would be simply unwanted. In a healthy world there would be no demand for tinned food, aspirins, gramophones, gas-pipe chairs, machine guns, daily newspapers, telephones, motor-cars, etc. etc.; and on the other hand there would be a constant demand for the things the machine cannot produce. But meanwhile the machine is here, and its corrupting effects are almost irresistible. One inveighs against it, but one goes on using it. Even a bare-arse savage, given the change, will learn the vices of civilisation within a few months. Mechanisation leads to the decay of taste, the decay of taste leads to demand for machine-made articles and hence to more mechanisation, and so a vicious circle is established.

What can it matter to you? You just drift along. You don't give a good godamm about the universal consequences that can flow from our most trifling acts, our most unforeseen thoughts . . . It's no skin off your ass . . . You're caulked . . . hermetically sealed . . . Nothing means anything to you . . . Am I right? Nothing. Eat! Drink! Sleep! Up there as cozy as you please . . . All warm and comfy on my couch . . . You've got everything you want . . . You wallow in well-being . . . the earth rolls on . . . How? Why? A staggering miracle . . . how it moves . . . the profound mystery of it . . . toward an infinite unforeseeable goal . . . in the sky all scintillating with comets . . . all unknown . . . from one rotation to the next . . . Each second is the culmination and also the prelude of an eternity of other miracles . . . of impenetrable wonders, thousands of them, Ferdinand! Millions! billions of trillions of years! . . . And you? What are you doing in the midst of this cosmologonic whirl? this vast sidereal wonder? Just tell me that! You eat! You fill your belly! You sleep! You don't give a damn . . . That's right! Salad! Swiss cheese! Sapience! Turnips! Everything! You wallow in your own muck! You'll loll around, befouled! Glutted! Satisfied! You don't ask for anything more! You pass through the stars . . . as if they were raindrops in May! . . . God, you amaze me, Ferdinand! Do you really think this can go on forever? . . ." I didn't say a word . . . I had no set opinion about the stars or the moon, but I had one about him, the bastard. And the stinker knew it.

I’ve downed two shots and a tumbler of whiskey by the time Racer and Tucker show up. The House of Reardon, our go-to bar, isn’t very far from where we all live, kind of in the middle, but given my race to get some alcohol into my system, I’m a few drinks in already. “I brought reinforcements,” Racer says as he tosses a box of Swiss Rolls in front of me. I can always count on Racer to bring Little Debbie snacks, our sacred lover. “Your text made it seem like you needed to suckle at Debbie’s teet tonight.” “I do.” I rip open the box, tear open a wrapper, and pop an entire roll in my mouth in seconds. “I guess so,” Racer says, a little astonished. “Tucker close?” “Right here,” Tucker says, pulling up a chair next to me at the bar. He pats my shoulder and tosses a box of Zebra Cakes in front of me. My boys know me well. “Zebra Cakes? Dude, I brought Swiss Rolls. Zebra Cakes are piss when it comes to times like this.” “It’s all I had left. Emma’s been eating all my Nutty Bars.” “Why even buy Zebra Cakes? You know that frosting turns into a paste.” From the corner of my eye, I see Tucker run his hand over his face. “Emma got them. When she shops, she literally doesn’t consider which ones she buys; it’s just a sweep of her arm over the shelf. Can’t complain about that.” “I guess you can’t.

We tried a number of single-threaded efforts to meet the challenge. We rolled out features one after another, such as a recommendation engine for people that our users should meet and a professional Q&A service. None of them worked well enough to solve the problem. We concluded that the problem might require a Swiss Army knife approach with multiple use cases for multiple groups of users. After all, some people might want a news feed, some might want to track their career progress, and some might be keen on continuing education. Fortunately, LinkedIn had grown to the point where the organization could support multiple threads. We reorganized the product team so that each director of product could focus on a different approach to address engagement. Even though none of those efforts alone proved a silver bullet, the overall combination of them significantly improved user engagement.

No other way off the hill. He’d managed to get himself cornered. He stared at the stream of cars flowing west toward San Francisco and wished he were in one of them. Then he realized the highway must cut through the hill. There must be a tunnel…right under his feet. His internal radar went nuts. He was in the right place, just too high up. He had to check out that tunnel. He needed a way down to the highway—fast. He slung off his backpack. He’d managed to grab a lot of supplies at the Napa Bargain Mart: a portable GPS, duct tape, lighter, superglue, water bottle, camping roll, a Comfy Panda Pillow Pet (as seen on TV), and a Swiss army knife—pretty much every tool a modern demigod could want. But he had nothing that would serve as a

Every New Year's Day, my parents had a big party, and their friends came over and bet on the Rose Bowl and argued about which of the players on either team were Jewish, and my mother served her famous lox and onions and eggs, which took her the entire first half to make. It took her so long, in fact, that I really don't have time to give you the recipe, because it takes up a lot of space to explain how slowly and painstakingly she did everything, sautéing the onions over a tiny flame so none of them would burn, throwing more and more butter into the pan, cooking the eggs so slowly that my father was always sure they wouldn't be ready until the game was completely over and everyone had gone home. We should have known my mother was crazy years before we did just because of the maniacal passion she brought to her lox and onions and eggs, but we didn't. Another thing my mother was famous for serving was a big ham along with her casserole of lima beans and pears. A couple of years ago, I was in Los Angeles promoting Uncle Seymour's Beef Borscht and a woman said to me at a party, "Wasn't your mother Bebe Samstat?" and when I said yes, she said, "I have her recipe for lima beans and pears. " I like to think it would have amused my mother to know that there is someone in Hollywood who remembers her only for her lima beans and pears, but it probably wouldn't have. Anyway, here's how you make it: Take 6 cups defrosted lima beans, 6 pears peeled and cut into slices, 1/2 cup molasses, 1/2 cup chicken stock, 1/2 onion chopped, put into a heavy casserole, cover and bake 12 hours at 200*. That's the sort of food she loved to serve, something that looked like plain old baked beans and then turned out to have pears up its sleeve. She also made a bouillabaisse with Swiss chard in it. Later on, she got too serious about food- started making egg rolls from scratch, things like that- and one night she resigned from the kitchen permanently over a lobster Cantonese that didn't work out, and that was the beginning of the end.

I watched you pick up a Swiss Roll from the floor, dust it off and swallow it whole.” “That’s living by the five-second rule, Princess. It helps build immunity, nothing wrong with wanting a strong immune system.

He’d managed to grab a lot of supplies at the Napa Bargain Mart: a portable GPS, duct tape, lighter, superglue, water bottle, camping roll, a Comfy Panda Pillow Pet (as seen on TV), and a Swiss army knife—pretty much every tool a modern demigod could want.

Reluctantly, she entered the delicatessen with a soda fountain and cases of cold meat. There were twenty different kinds of cheeses, barrels of pickles, and sausages hanging from the ceiling. A sandwich board stood behind the counter, listing specialty sandwiches. Rosie scanned the selection: turkey club on a French roll, Canadian ham and Gruyère cheese, roast beef with horseradish and Bermuda onions. She pictured Ben standing in their kitchen after a long day at the studio. He would assemble almost every item in the fridge: ham, Swiss cheese, mustard, pickles, mayonnaise, sprouts, lettuce, and tomatoes. He would carefully spread the mustard on a whole-wheat roll and build a sandwich as if he was constructing a pyramid.

An emerging field of study has begun to evaluate the extent to which this gut flora impacts food choice, establishing a fascinating link between microorganisms and the foods we pine for. In other words, there’s evidence to support a microbial basis for craving. To illustrate, a team of Swiss researchers determined that people who crave chocolate actually harbor different types of microbial colonies in their gut than those who are indifferent to chocolate. And there’s evidence to suggest that this may indeed be the case for many other types of food as well.*6 But what does this mean? Certain microbiologists, including my friend Compton Rom, submit that there is in fact a very direct and causal connection between our intestinal microbial ecology and the way we think. That, in fact, these microbes message our brains, effectively telling us what to eat. Turns out, it’s our microbes that hold sway over our cravings.

I would never call myself a “survivor.” I’m just—I’m not one of these trauma people. OM: What’s a trauma person? FEW: Someone who can’t stop saying the word “trauma.” Trauma people are almost as unbearable to me as Trump people. If you try suggesting that they let go of their suffering, their victimhood, they act retraumatized. It’s like, yes, what happened to you is shitty, I’m not denying that, but why do you keep rolling around in your own shit? If they stopped doing that for two seconds and got over themselves, even a little, they might actually become who they were meant to be. “Whoa,” Greta said. “Hello.” OM: So, suppose someone has been gang-raped at gunpoint and can’t seem to pull themselves together, stop drinking, return to work, or find meaning in their lives, would you tell them to just “get over themselves”? FEW: Well, there is a hierarchy, isn’t there? OM: I don’t think so. FEW: If you didn’t think there was, you wouldn’t have used that example. You would have said, “Suppose someone has been molested by a neighbor” or “neglected by their mother” or “bullied all their lives.” But there is a hierarchy. Trauma people don’t like to hear that. To them, all trauma matters. OM: Where would you place your trauma on the hierarchy? FEW: All I’m saying is that trauma doesn’t get you a lifelong get-out-of-jail-free card. It also doesn’t necessarily confer wisdom, or the right to pontificate, which I realize I’m doing right now. OM: Well. I’m willing to concede that life handles some people more roughly than it does others, and that you do have a choice in how you deal with it. You can decide what you want to do with it, but not until after you address it, which—I’m sorry to say—involves talking about it, for as long as it takes, identifying fears and triggers— FEW: Triggers. God. This is why I’m not crazy about therapy. I really hate the language.

The room is a hundred shades of white. The enormous desk is the color of sand dollar beer foam with a plush cotton eggshell chair behind it. To its side, a tall shaving cream topped Swiss coffee lamp with a mozzarella sour cream lampshade. Official certificates the color of chalky whitecaps in limestone glacier frames hang on the frosted beluga whale wall. The wall is covered with rice powder cloud bookcases, full of books the color of moonstone jasmine, opal daffodil, quartz daisy, and polar bear hibiscus. The books are being tended by a man with his back to me, dressed in a milky, baking soda suit in seagull bone shoes, riding a rolling ladder the color of marshmallow tofu glue.

The Guggenheims, of German-speaking Swiss ancestry, suppressed any sympathy they might have had for Germany as munitions contracts rolled in.

From north to south, the island is just ten miles long, but it feels like a continent in its own right. There are bays and inlets, coves and mudflats, a winery, a berry farm, a llama farm, sixteen restaurants, a café that makes homemade cinnamon rolls and the best coffee I've ever tasted, and a market whose wares include locally produced raspberry wine and organic Swiss chard picked just hours before making its appearance in the produce section.

Asa’s brows knitted together. “I tell you I love you all the time.” “Yeah, but you tell me you love Swiss Cake Rolls with the same level of fervor,” Zane reminded him. “Duh, because I do. A man can love more than one thing. It doesn’t negate the other.” Zane leveled a flat stare at him. “Okay, like, if I had to choose between you and a box of Little Debbie’s, I’d definitely choose you. But you both hit just right,” he said with a grin, giving Zane a deep kiss. Zane slapped his shoulder. “Come on, Asa. Be serious. I know psychopaths can’t love. Is what we have enough to keep you happy forever?” Asa sighed. “Are you asking if I feel that weird goopy feeling when I look at you that people talk about in romance novels? If so, the answer is no. I don’t have the ability to feel that. But whenever you walk into a room, I feel grateful you’re mine. I feel calmer knowing you’re there, where I can see you, protect you…” He kissed Zane’s lips softly. “Do dirty, dirty things to you whenever I want.” Zane opened his mouth to speak, but Asa pinched his lips shut. “I know people who’d give anything to have what we have. I’ve killed for you. I would die for you. I will put your wants and needs above mine forever because I want you to be happy. Is that love? Because when you’re not around, I feel like there’s…a splinter under my ribcage, and it only goes away when I see your face. That’s enough for me. Is it enough for you?” Zane swallowed hard, tears rolling down his cheeks. “That’s enough.

Trauma people are almost as unbearable to me as Trump people. If you try suggesting that they let go of their suffering, their victimhood, they act retraumatized. It’s like, yes, what happened to you is shitty, I’m not denying that, but why do you keep rolling around in your own shit? If they stopped doing that for two seconds and got over themselves, even a little, they might actually become who they were meant to be.

At the state park, they hiked up to a meadow covered with soft grass and golden poppies. Jerome spread out a blanket, and they lazed in the sunshine and had their lunch. The sliders and sheet cake were a hit, as she had known they would be. The sandwiches had been a food truck staple---thin slices of house-cured pastrami, garlic dill kraut, Swiss cheese, and Russian dressing, the rolls slathered with herb butter and crunchy seeds and salt.

Hot Italian Sandwiches 1 lb sliced ham 1 lb sliced hard salami 1 lb provolone or Swiss cheese 1 package soft sandwich rolls 1 head iceberg lettuce 1 bottle Italian dressing 1 cube butter, softened Granulated garlic

Meatball Munchies – 3 grams carbs per serving – 4 balls per serving What you will need: Pinch of salt Pinch of garlic 1 teaspoon paprika 1 tablespoon pepper ¼cup dried parsley 1 egg 1 pound ground burger Directions: Place all ingredients in a mixing bowl and mix together with clean hands. Wash hands thoroughly after mixing. Grab small handfuls of meat and roll into balls, then place on a baking sheet and bake in the oven at 400 degrees F for 25 minutes. Garnish with a bit of Swiss cheese for the last 5 minutes.