Zitat des Tages über Kühlschrank / Fridge:
I don't subscribe to the 'Doctor Who' magazine and we've only got the normal amount of 'Doctor Who' fridge magnets.
I keep my perfume in the fridge. If someone sees me in the morning pushing aside the eggs to grab my perfume, it might look a little odd, but it's so refreshing to spray cold fragrance on your skin.
With these big Wagner pieces, if I haven't started three years before, I'm screwed. You need time to look at the piece again and again and again, and then, like some fantastic casserole or spaghetti sauce, put it back in the fridge and let the flavours get together.
I romanticized domesticity for a while, and loved having a shopping list of groceries stuck to the fridge for the first time.
Online, you're providing each other with the good aspects of being together as far as communication and support, but you don't have to deal with the realities of paying bills together, or being annoyed when they leave the toilet seat up or don't put the food away in the fridge.
I'm still living the life where you get home and open the fridge and there's half a pot of yogurt and a half a can of flat Coca-Cola.
My family get so mad at me when they come over. All I'll have in is milk and eggs. I mainly keep film in my fridge - it's better for it; it stops it from going old. I'm bad at eating healthy; I usually just run across the street and get cheeseburgers.
I do have a fantasy piece of technology that would do my food shopping for me, and if you wanted to, you could probably employ a butler or a maid. But I'd like to have a fridge that restocks itself. I don't know what you'd call that - an automatic restocking pantry?
For lunch, I tend to eat leftovers. I'm always recipe testing, so I tend to enjoy whatever is left in the fridge. I'm a big snacker, too.
I'll cook a batch of brown rice or quinoa and keep it in the fridge, so when I get hungry, I can easily dress it up with olive oil, lemon, and salt and pepper, and then add veggies.
My fridge is usually pretty empty. If I can get it together to order FreshDirect, I will have some fruit and yogurt in the fridge. But there isn't a ton of stuff you would cook with.
I use a lot of fresh citrus, garlic, and fresh herbs when cooking to cut down on fat and sodium but punch up flavor. Our cupboards and fridge are full of condiments - mustards, vinegars, etc. that also add tons of flavor but are low in fat, calories, or other processed additives.
I eat vegetarian a lot. I buy only fresh ingredients and cook from scratch - that way, when I feel like snacking and look in my fridge, it's: 'Oh, baby carrots or chocolate soy pudding. Take your pick.'
I have a sense of urgency, of time. I am a woman and am always running between work, doctors' appointments, school meetings, filling up the fridge, then going back to work. Like everyone who combines professional and family life, I am always doing several things at the same time.
It's mostly Mars Bars and peanuts and cheese and you go to the fridge and there's Red Bull and Beer. It's not like people are holding me down and pouring beer in my face.
I'm sponsored by the solar company Goal Zero, and they were gracious enough to install panels on my van and a nice battery system for the inside. I have lights and a fridge inside the van. And of course I had panels installed on my mom's house.
I've often entertained paranoid suspicions about my fridge and what it's been doing to my poetry when I'm not looking, but I never even considered that my fan was thinking about me.
Acting's a job. I act to fill the fridge.
Why would I want a place of my own? Then I would have to things worry about, like doing laundry and having food in the fridge.
I have the body of an eighteen year old. I keep it in the fridge.
Stand back! I gotta get some rocket fuel out of the fridge!
I seriously love to cook... My grandmother was an amazing cook. As a kid I used to help her make handmade pasta, Cavatelli and Ravioli. It was one of my favorite things to do. I love the idea of making whatever is in the fridge into something.
When I get home after being away for work, my wife always stuffs the fridge with loads of what she calls 'nibbles' - all the great things you can eat straight from the fridge, like chunks of cheese, slices of ham, bowls of hummus.
My kitchen in New York City is in the Richard Meier building on Perry Street, so it's ultra-modern: white, glass and transparent. It's 180 square feet, with an induction stove. Everything's hidden, so you don't see the microwave or the fridge.
I don't have sophisticated tastes. I have average tastes. If you looked in my collection of DVDs, you'd see 'Jaws' and 'Star Wars.' In the book library, you'd see John Grisham and Sidney Sheldon. And if you look in my fridge, it's, like, children's food - chips, milkshakes, yogurt.
When I'm doing kitchen planning as well as bathroom design, I try to walk through the day with the homeowner. If we're talking about a kitchen, it will be: So, we are walking in with the groceries. When we are taking them out of the car, where will they go? What is the distance to fridge, to pantry?
I really get pursued by men in their 20s, like, a lot. They probably know there's food in the fridge and that somebody's going to talk to them and ask them how their day was.
I don't really like going out for dinner. It's way better to not have to wait for food... It's quite boring. I don't cook anything, though; I just transfer it from the fridge into bowls. I'm more of a transferer than a cook.
If I'm in the country, my big idea is to do nothing. It means talking, it means cooking with the leftovers in the fridge - l'art d'accommoder les restes - it means gardening.
During an early performance of 'Spamalot,' I left my regal gloves in the fridge to cool down and didn't remember them until I was on stage. They needed to be thawed overnight.
I don't shape trends, I'd say. I merely reflect them. I think the emphasis is on 'them.' I like variety in poetry. I love how it comes in so many guises. As rock lyric, as rap, as note on a fridge.
I always have applesauce in my fridge, and when traveling I take protein bars just in case I get hungry. They're my go-to snack.
This sounds like a brag, but I know how to make good fried rice. I learned in college. There are two secrets - take the rice after you cook it and let it get cold in the fridge. Then cook the egg like you're making a fried egg and just before it's done, dump the rice and veg on it and swirl it around.
My fridge is full of super foods to keep my brain operating at maximum efficiency!
