Are you looking for a funny gift for a person who just loves pickles?
Author: Inwriting Wetrust
Publisher: Independently Published
Are you looking for a funny gift for a person who just loves pickles? This custom-designed 8.5'' x 11'' notebook would make a nice present for a birthday, Christmas, anniversary etc. The product includes a quoted matte front cover and 108 pages of lined paper for flexible note taking at home or work. A list of suggestions the notebook could be used for are: Meal plans and recipes Creative writing To do lists Appointment reminders Self development goals Study notes Gratitude journal Shopping lists ...and much more! We extend our thanks to you for browsing our notebook, and hope you are satisfied with it!
Dear Miss Manners: I love eating pickles, but I'm afraid that eating them whole, as I often do, might not be ... it's all right to put pickle slices on hamburgers and sandwiches, but I am not sure if they should be eaten by themselves.
Author: Judith Martin
Publisher: W. W. Norton & Company
An indispensable manual to navigating life from birth to death without making a false move. Your neighbor denounces cellular telephones as instruments of the devil. Your niece swears that no one expects thank-you letters anymore. Your father-in-law insists that married women have to take their husbands' names. Your guests plead that asking them to commit themselves to attending your party ruins the spontaneity. Who is right? Miss Manners, of course. With all those amateurs issuing unauthorized etiquette pronouncements, aren't you glad that there is a gold standard to consult about what has really changed and what has not? The freshly updated version of the classic bestseller includes the latest letters, essays, and illustrations, along with the laugh-out-loud wisdom of Miss Manners as she meets the new millennium of American misbehavior head-on. This wickedly witty guide rules on the challenges brought about by our ever-evolving society, once again proving that etiquette, far from being an optional extra, is the essential currency of a civilized world.
We've chosen to make a cookbook about salads and pickles because we think it best represents the way we eat, ... We pickle not just because we love the taste, but because pickling is an important food tradition that needs to be ...
Author: Alex Elliott-Howery
Publisher: Allen & Unwin
Make vegetables the hero of your plate. The Cornersmith way to eat is about bringing together a variety of deliciously simple elements. Make one or two vegetable dishes, open a jar of pickles or ferments, add a good loaf of bread and perhaps an easy protein - a great piece of cheese, some eggs, a slice of grilled meat or fish. No diets, no superfoods, no guilt... Just good food with more taste and the added benefit of cutting down food waste. From the award-winning Cornersmith cafes and Picklery comes the follow-up to their bestselling self-titled cookbook, with a focus on seasonal salads, pickles and preserving. Including dozens of simple ideas for fresh ingredients that might otherwise be thrown away, Cornersmith: Salads & Pickles is your handbook to putting vegetables at the centre of the way you eat.
Most people eat pickles, but not particularly frequently —unless, of course, we are talking about a pickle addict. Furthermore, no one is particularly brand loyal to a pickle the way they are to, say, coffee, cola, or cigarettes.
Author: Howard R. Moskowitz Ph.D
Publisher: Pearson Education
Really great products and really huge successes don’t come from focus groups! And if you simply rely on trial and error, or guesswork, you’ll lose far more often than you’ll win. Now, there’s a solution: Rule Developing Experimentation (RDE), the first systematized, disciplined, solution-oriented business process of experimentation. In Selling Blue Elephants , RDE’s creators reveal how to systematically design, test, and modify alternative ideas, packages, products, and services, to discover offerings your customers will be passionate about...even if they can’t articulate the need, much less the solution! Discover the seven easy steps that take you from cluelessness to clarity in just days... sometimes even hours. Watch RDE succeeding in companies ranging from Hewlett-Packard to Campbell’s, MasterCard to Maxwell House... and learn how to get the same outstanding results yourself, one step at a time, every time! Discover “how the world works” in your market Reveal the hidden rules that define your next breakthrough product Create prototypes that answer the right questions, fast Get at the truths your customers don’t know how to tell you Use automated tools to streamline the entire process Streamline your research, and get actionable answers in just days Extend RDE value throughout the enterprise From messaging to corporate communications to investor behavior
But then somebody on your left discovers that you have no pickles, and pickles come to you from the left. ... a person opposite you observes that you are not eating pickles, and the pickle-bottle comes to you across the table, ...
Author: Mark McWilliams
Publisher: Rowman Altamira
Tracing dramatic changes in how Americans ate during the 1800s, Food and the Novel in Nineteenth-Century America argues that novelists, along with writers of cookbooks and domestic guides, helped negotiate the meaning of these changes in ways that still shape how Americans eat today.
“But you see, I don't know what a pickle is myself. I have never seen one. ... When we find anything at all interesting, we can take a vote to decide whether it is a pickle. ... “I am very hungry, but I am not sure about eating pickles.
Author: Richard W. Hatch
Publisher: New York Review of Books
An American Wind in the Willows, this charming tale of Mr. Lobster and his underwater and dry land friends celebrates curiousity and having an open mind, and will be sure to delight children and parents. Whether you are five or one hundred and five, chances are you’ve never met a lobster as learned and charming as Mr. Lobster—and he’d be the very first to tell you so. Mr. Lobster has evaded the fisherman’s trap for decades, but life in his corner of the ocean seems duller by the day. The time has come to seek new adventures, new friends, and even—gasp!—new, dry lands. Dry land is of course perilous for a saltwater-dwelling creature, as are the folks you can meet there, like badgers, bears, birds, and snakes. But Mr. Lobster has a way of turning every enemy into a dear friend and of escaping the scrapes his curiosity gets him into. An American Wind in the Willows, The Curious Lobster stories have been delighting a small and devoted fellowship of readers for going on eighty years. Sweet but not cloying, instructive but not didactic, they acknowledge the challenges of getting along with others and celebrate the possibilities of a life lived beyond the normal swim of things. This edition collects all of Richard W. Hatch’s Mr. Lobster stories, originally published in two volumes The Curious Lobster and The Curious Lobster’s Island.
Sheila, from Connecticut, wanted to make something “not quite a pickle”—a cucumber that was salty and dilly but not noticeably tart. She had eaten such cucumbers at a chain restaurant in Rhode Island called Gregg's, and she wanted to ...
Author: Linda Ziedrich
The Joy of Pickling, 3rd Edition provides all the tools for pickling success, including 50 new recipes and fermentation techniques.
Covered in brine, the pickles will keep for about 5 weeks, if they are not eaten long before that. Variation: Pickled green tomatoes are as enticing as the cucumbers, although harder to find well prepared. You can follow the same recipe ...
Author: Mimi Sheraton
Publisher: Hachette UK
1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food by Mimi Sheraton, award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times.
These are not safe to eat. Bland pickles may result from the use of cucumbers that were not meant for pickling. Storebought cucumbers often have a waxy coating. The brine can't penetrate this, so your pickles are less flavorful.
Author: Kelly Carrolata
Publisher: Simon and Schuster
In a culinary pickle? Not anymore! Once a dreary necessity, pickling has turned into a culinary art form, with pickled components popping up in four-star restaurant dishes and trendy drinks across the country. Now you too can create your own gourmet preserved ingredients and explore the flavor-packed potential of fermentation! Pickled features a range of accessible techniques, as well as recipes that highlight your favorite tastes, including: Pickled Figs Asian Chopped Salad with Crispy Noodles and Kimchi Green Coriander Chutney Watermelon Cosmo With helpful asides that delve into the science and history of this previously humble practice, this cookbook is your delicious entry into the world of gourmet pickling.