Lemon Quotes

Quotes tagged as "lemon" Showing 1-26 of 26
Markus Zusak
“... And the boy whose hair remained the color of lemons forever.”
Markus Zusak, The Book Thief

Douglas Adams
“Arthur shook his head and sat down. He looked up.
“I thought you must be dead …” he said simply.
“So did I for a while,” said Ford, “and then I decided I was a lemon for a couple of weeks. I kept myself amused all that time jumping in and out of a gin and tonic.”
Douglas Adams, Life, the Universe and Everything

Anthon St. Maarten
“When life gives you lemons, you don't make lemonade. You use the seeds to plant a whole orchard - an entire franchise! Or you could just stay on the Destiny Bus and drink lemonade someone else has made, from a can.”
Anthon St. Maarten

Pablo Neruda
“So the freshness lives on
in a lemon,
in the sweet-smelling house of the rind,
the proportions, arcane and acerb.”
Pablo Neruda, Odes to Common Things

“When life gives you lemons, say cool, what else you got?”
Carmen in The Sisterhood of the Traveling Pants

Michael Faudet
“Her kisses reminded me of lemon slices drizzled with sticky honey. Bitter, sweet and strangely irresistible.”
Michael Faudet

Ana Claudia Antunes
“Don't let your inner demons
Take the best of your creeds.
If God gives you lemons,
You must plant the seeds.

Do not be so self-absorbed
That you can't see the tree.
If you succumb to the morbid
You bury a chance to be free.”
Ana Claudia Antunes, A-Z of Happiness: Tips for Living and Breaking Through the Chain that Separates You from Getting That Dream Job

Ziad K. Abdelnour
“When life gives you lemons, order the lobster tail.”
Ziad K. Abdelnour

Judith M. Fertig
“I knew that sunny citrus helped put things in focus, sharpened the memory, just like a squeeze of lemon juice could sharpen and clarify the taste of sweet fruit. I was also well aware that too much citrus could indicate a corrosive anger. My first wedding at Rainbow Cake had taught me that. But this was a gentle, subdued citrus, like the taste of a Meyer lemon.
Spice usually indicated grief, a loss that lingered for a long time, just like the pungent flavor of the spice itself, whether it was nutmeg or allspice or star anise. The more pronounced the flavor, the more recent the loss and the stronger the emotion. So there was some kind of loss or remembrance involved here. Yet there was also a comfort in the remembering, knowing that people had gone before you. That they waited for you on the other side.”
Judith Fertig, The Memory of Lemon

James Villas
“Rachael Ray was in the middle of making small lemon bars, which reminded me almost immediately of a new recipe for lemon drop cookies I'd been wanting to try and maybe serve at an upcoming children's birthday party I had scheduled.
Like I say, cooking can be like therapy for me when I'm real upset, and no sooner had I grabbed a bag of lemon drop candy in the cabinet, wrapped the nuggets in a towel, and begun beating them to bits with a hammer than I calmed down and concentrated on making the batter just right. Butter, sugar, grated lemon rind, heavy cream, an egg, flour baking powder and salt, the crushed candy- the ingredients couldn't have been simpler. What I wondered about was whether the candy would melt during the baking, and I got my answer after the cookies had been in the oven about twelve minutes, and I finally bit into a cooled one, and noticed a slight crunch that was one of the most wonderful sensations I'd ever experienced. Yeah, the cookies were out of this world, and I knew the kids would love 'em, but since I personally like most of my cookies to be kinda chewy, I did decide then and there that the next time I baked a batch, I'd test the texture after only ten minutes of baking- or till just the edges of the cookies browned. I also decided these cookies could give Miss Rachael Ray's lemon bars a good run for their money, and that they should have me on that program doing something a little different. I mean, anybody can make ordinary lemon bars.”
James Villas, Hungry for Happiness

Alexandra Bullen
“It was a standard white-bread hot dog bun oozing with orangey-pink lobster meat, dotted with tiny slices of celery ribs, and held together by globs of creamy mayonnaise. "Careful," Jaime warned, stretching the plate out closer to Hazel's lap. "It's sort of a two-hand situation."
Hazel brought the soggy roll to her mouth and bit down at one end. A mouthful of buttery, lemony goodness greeted her, and she swooned. "S'good," she mumbled, wiping the corners of her mouth. It wasn't just good. It was heavenly and tasted exactly the way she'd always thought that summer should.”
Alexandra Bullen, Wishful Thinking

Karma Brown
“Nellie didn't make these lavender muffins often, as they brought forth memories of her mother in better days, which was difficult. Yet, it remained one of her favorite recipes. Lemon the flavor of sunshine, and lavender, a most powerful herb. It symbolized feminine beauty and grace, and Nellie could think of nothing better with which to celebrate Martha's recent delivery.”
Karma Brown, Recipe for a Perfect Wife

David Cotos
“El limón, como el amor, le da un gusto especial a la vida.”
David Cotos, El secreto del amor está en el limón

Diane Zahler
“Lemon?” Bee asked. “What is that?”

Master Bouts shrugged. “Something that grows in a far-off land, I daresay. See, the lemon is the yellow under the meringue. We can’t make lemon, but we can make meringue—when there’s a customer who can pay for it.”
Diane Zahler, Baker's Magic

Penny Watson
“Close your eyes, Sophia. Look at the table in your mind. What does it look like? What's on the menu? Taste it. Tell me."
She closed her eyes. Enveloped by all that was Elliott. She tried to concentrate and ignore those rough fingers on her cheek.
"Shrimp wrapped in Thai basil and prosciutto, crisped on the grill, drizzled with olive oil and fresh lime juice. It's Emilia's favorite."
"Mmm. Keep going. Don't stop."
His lips were almost touching her forehead. His breath on her skin.
"Grilled filet mignon with my peppercorn sauce. White, red, pink peppercorns. The girls get them for me when they travel. That's our special dinner. Our decadent meal."
"More." His lips grazed her ear.
Sophia's eyes were tightly shut, but she had to suppress a shudder.
"Vegetable salad on baby greens from my garden. Yellow peppers, green zucchini, purple eggplant, lightly grilled. With a sherry vinaigrette and fresh herbs. All the colors of the rainbow."
"Lovely. Keep going."
She could no longer hear the buzz of crickets or throaty calls of the frogs. Just Elliott's breathing. Steady. Intense.
"Wine, lots of wine," she said huskily.
She felt his chuckle against her cheek.
"Well, this is my fantasy, right? It must have wine."
"Of course it does. Keep going."
"Home-made gelato. Lemon. With lemon zest and lemon basil and lemon verbena. And crunchy toasted macadamia nuts on top.”
Penny Watson, A Taste of Heaven

Steven Magee
“I rate Microsoft windows 10 at one level above a nasty computer virus.”
Steven Magee

So brisk! I can feel the fresh Mediterranean breeze... gently rustling the leaves of the lemon trees.
I've had semifreddo desserts many times in my life. But this is unlike anything I've tasted before! And I know the taste of true Italian limoncello.

Where on earth did this intense lemony flavor come from?! Is it that fourth layer? What is it?!"
"That layer...
... is lemon curd."
"Lemon curd?"
"Lemon card?"
"It isn't curd like curds of milk. It's a dessert spread made with citrus fruits."
LEMON CURD
A fruit spread originating in Britain, it was intended as an alternative to jams. Egg yolks, sugar, fruit juice and zest are mixed together with a blender and then cooked into a paste and chilled. A centuries-old, traditional dessert, there is even a royal version called Royal Curd.
"That vibrant, citrusy tang of the curd has a fresh, refined aroma. Its smoothness combined with the satiny-soft Genoese cake melts in the mouth! What a light and downy texture. It touches the tongue like a feather! The grainy Biscuit Joconde could never be this soft!"
"He turned it around! The Genoese cake was supposed to be a liability... but he turned it into an advantage by making it part of an elegant, mature taste experience!"
"A British fruit spread, eh? And he put that together right on the spot?"
"I'm shocked he had the ingredients."
"Fruit curds don't need many ingredients. They use egg yolks, sugar, lemon juice, lemon zest... and butter."
"Butter? I thought you barely had a scrap of butter left."
"I substituted the butter with this."
"Olive oil?!"
"Oho! Is that even possible?"
"He must certainly know all about it, having grown up in Italy!"
"I handicapped myself by choosing Genoese for the sponge cake style. It doesn't have nearly the punch the almondy Biscuit Joconde has. So I turned to the citrusy flavor instead.”
Yuto Tsukuda, 食戟のソーマ 10 [Shokugeki no Souma 10]

Jason Medina
“It was there that he met Dr. Herbert Fox, the man with the big dream. Dr. Fox sold his dream like a car salesman selling a lemon.”
Jason Medina, The Manhattanville Incident: An Undead Novel

Steven Magee
“Ongoing Windows 10 problems have driven me to buy a Chromebook.”
Steven Magee

Maggie Alderson
“She brought her wrist up to her nose again. Mmm, it was getting even more interesting. That vanilla note, then something sharper. But it wasn't jasmine, as she'd first thought; it was more lemony, but not obvious kitchen-cleaner lemon... a kind of warm, smoky citrus. Burned lemon peel, that was it.”
Maggie Alderson, The Scent of You

Steven Magee
“The Boeing 737 Max is the Ford Pinto of aviation.”
Steven Magee

Stacey Ballis
“I sliced the chicken with my fingers and put it into a small skillet to warm, separate a couple of eggs, and whisk the yolks quickly until they have lightened and thickened. Pour in a healthy glug of cream, then grate a flurry of cheese over the top, mixing it in. I zest a lemon from the bowl into the mix, and then squeeze in the juice. Some salt and pepper. I go over to the pots in my window and, with the scissors I keep there, snip off some parsley and chives, which I chop roughly and add to the mix. When the pasta is al dente, I drain it quickly, reserving a bit of the cooking water, and add it to a large bowl with a knob of butter, mixing quickly to coat the pasta. I add in the lemon sauce, tossing with a pair of tongs. When the whole mass comes together in a slick velvet tumble of noodles, I taste for seasoning, add a bit more ground black pepper, and put the shredded chicken on top with a bit more grated cheese.
A fork and a cold beer out of the fridge, and I take the bowl out to the living room, tossing Simca a piece of chicken, and settle on the couch to watch TV, twirling long strands of the creamy lemony pasta onto my fork with pieces of the savory chicken, complete comfort food.”
Stacey Ballis, How to Change a Life

Steven Magee
“The USA is a lemon in the areas of health, safety, disability and workers compensation.”
Steven Magee

Steven Magee
“The USA is a lemon if you are sick and disabled.”
Steven Magee

John Cheever
“Forse è la vita chiusa che facciamo qui, e la noia in cui ci imbattiamo quando cerchiamo di variarla. Queste abitudini, questi giorni come vestiti vecchi. Ieri un giorno di luce brillante, di brillantezza acustica: il tintinnio di ruote di treni lontani sui binari risuonava netto. Dolori da sinusite. Ho portato Ben in macchina sulla collina a vedere il tramonto, il buio terso, le colline, le luci lontane, le nuvole tinte, il cielo color lavanda e limone.”
John Cheever, The Journals of John Cheever