The View From Lake Como Quotes

“I want to be like that lemon slice you put in the sambuca. I want there to be nothing left of me at the end of my life except a peel, because I’ve squeezed everything I am into a life that mattered.”
― Adriana Trigiani, The View From Lake Como

“Never look back. It only hurts your neck and breaks your heart.”
― Adriana Trigiani, The View From Lake Como

“Tradition can only exist in a state of change.”
― Adriana Trigiani, The View From Lake Como

“The worst lies are the ones we tell ourselves.”
― Adriana Trigiani, The View From Lake Como

“Living with beauty is as important as the food you eat. Sometimes beauty sustains you more than bread.”
― Adriana Trigiani, The View From Lake Como

“Perspective is the gift you receive when you leave home.”
― Adriana Trigiani, The View From Lake Como

“Sometimes we have to let go of relationships that do not serve us.”
― Adriana Trigiani, The View From Lake Como

“My goal is to make it into the arms of my Savior without having to install another app.”
― Adriana Trigiani, The View From Lake Como

“The most horrible phrase in the English language is not unexpected turbulence or freak accident or loose skin. It is family vacation.”
― Adriana Trigiani, The View From Lake Como

“again, you’ll remember what I’m telling you. Time stands still when you lose the love of your life, because it has nowhere to go. You just are, and it just is. Your life becomes something else entirely without someone to love. When”
― Adriana Trigiani, The View From Lake Como

“Pay attention to the moments you live in and find your place in them. Be content with your portion. I’m a very small part of something beautiful on this Italian lake, and that’s enough.”
― Adriana Trigiani, The View From Lake Como

“That’s right, you wouldn’t remember the date because Mom had sent you to the Island.”
― Adriana Trigiani, The View From Lake Como

“The Big Five: 1. Epiphany. I am as happy alone as I am in love. 2. I don’t have to please anyone to find my worth. 3. A job is not just a job; it’s a creative expression of the journey of the soul. 4. It’s not where you live; it’s how you live when you get there. 5. I am a person of the world, not just my small corner of it, and I own all she is.”
― Adriana Trigiani, The View From Lake Como

“Make your own happiness. I will be happy to when I am able to define it.”
― Adriana Trigiani, The View From Lake Como

“If you wait for the right moment to start your life, it never comes.”
― Adriana Trigiani, The View From Lake Como

“Perspective is the gift you receive when you leave home. The only way to make yourself whole is to understand what shattered you to pieces in the first place.”
― Adriana Trigiani, The View From Lake Como

“I want to be like that lemon slice you put in the sambuca. I want there to be nothing left of me at the end of my life except a peel”
― Adriana Trigiani, The View From Lake Como

“I have to think. Regret”
― Adriana Trigiani, The View From Lake Como

“To be unexpected”
― Adriana Trigiani, The View From Lake Como

“Time stands still when you lose the love of your life”
― Adriana Trigiani, The View From Lake Como

“Do you ever feel suffocated by your choices?” “I have days where I feel a little snug. I have obligations. Trying to live up to my father’s dream. Tradition is a weighted blanket. It feels secure”
― Adriana Trigiani, The View From Lake Como

“The same issues follow us around until we solve them,”
― Adriana Trigiani, The View From Lake Como

“People have secrets”
― Adriana Trigiani, The View From Lake Como

“Thoreau wrote”
― Adriana Trigiani, The View From Lake Como

“Lil’s Zeppole Hoboken-style Makes 30–35 zeps INGREDIENTS For the batter: 1 cup whole milk 2 tablespoons granulated sugar 2 teaspoons active dry yeast 2 cups all-purpose flour 1 teaspoon salt 1 large egg, beaten Splash of cold water For frying: 1 quart vegetable oil For drenching: 2 cups granulated sugar, to sprinkle on the hot zeps out of the fryer How to Fry the Zeps Heat the milk in a pot, whisk in the sugar and yeast, and set aside. Sift the flour and salt in a large bowl. Make a well, place the egg and a splash of cold water in the well, and whisk until blended. Add the milk, sugar, and yeast into the bowl until a lumpy dough emerges. Stop whisking. Smooth dough makes for lead zeps. Put a large mopeen over the bowl and set it in a sunny window to rise in the heat. You want the dough to rise high enough to fill the bowl to overflowing (leave it for about an hour as it rises). Heat the oil in a large pot until it’s roiling at 375°F. Have a cookie sheet covered in paper towels close by. Using a two-spoon technique, make a mound of dough about the size of a tennis ball and drop it into the hot oil. Continue until you have six balls of dough in the hot oil. Gently turn the zeps with tongs until they are golden brown. Remove the zeps with a slotted spoon from the oil and place on the cookie sheet. Repeat the same until all the dough has been fried. Douse the warm zeps in granulated sugar. Note from Lil: South of Naples, they prefer powdered sugar, but I never liked it. The granulated sugar looks like diamond dust, and you know I love a diamond.”
― Adriana Trigiani, The View From Lake Como

“Look”
― Adriana Trigiani, The View From Lake Como

“It’s true. When you burn it down”
― Adriana Trigiani, The View From Lake Como

“When you don’t ask for what you want, you deserve whatever you get.”
― Adriana Trigiani, The View From Lake Como

“the”
― Adriana Trigiani, The View From Lake Como

“Release your secrets like a bunch of red balloons on a sunny day and let them fly away as they will”
― Adriana Trigiani, The View From Lake Como