Quotes About Hazelnuts
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Nim unwrapped a loaf of fresh dilled rye bread and opened a crock of trout mousse. He slathered up a big slice and handed it to me. [ ... ] We had thinly sliced veal smothered in kumquat sauce, fresh spinach with pine nuts, and fat red beefsteak tomatoes (impossibly rare at this time of year) broiled and stuffed with lemon apple sauce. The wide, fan-shaped mushrooms were sauteed lightly and served as a side dish. The main course was followed by a salad of red and green baby lettuce with dandelion greens and toasted hazelnuts. ~ Katherine Neville
Even an ordinary broken chord is made to disclose rare beauties; we are reminded of the fairies' hazelnuts in which diamonds were concealed but you could break the shell only if your hands were blessed. ~ Neville Cardus
As a rule, I do not approve of messing around with coffee. No sugar, no milk, no chocolate, hazelnuts, cinnamon, no nothing ... Just drink it black, the way God does ~ Klay Thompson
I must always have fresh orange juice, alkaline water and hazelnut creamer for my coffee. ~ Vivica A. Fox
The kernels of wheat entered the aperture virtually in single file, as if passing between a thumb and an index finger. To mill any faster risked overheating the stone, which in turn risked damaging the flour. In this fact, Dave explained, lies the origin of the phrase "nose to the grindstone": a scrupulous miller leans in frequently to smell his grindstone for signs of flour beginning to overheat. (So the saying does not signify hard work as much as attentiveness.) A wooden spout at the bottom of the mill emitted a gentle breeze of warm, tan flour that slowly accumulated in a white cloth bag. I leaned in close for a whiff. Freshly milled whole-grain flour is powerfully fragrant, redolent of hazelnuts and flowers. For the first time I appreciated what I'd read about the etymology of the word "flour" -- that it is the flower, or best part, of the wheat seed. Indeed. White flour has little aroma to speak of; this flour smelled delicious. ~ Michael Pollan
Nevertheless"
you've seen a strawberry
that's had a struggle; yet
was, where the fragments met,
a hedgehog or a star-
fish for the multitude
of seeds. What better food
than apple seeds - the fruit
within the fruit - locked in
like counter-curved twin
hazelnuts? Frost that kills
the little rubber-plant -
leaves of kok-sagyyz-stalks, can't
harm the roots; they still grow
in frozen ground. Once where
there was a prickley-pear -
leaf clinging to a barbed wire,
a root shot down to grow
in earth two feet below;
as carrots from mandrakes
or a ram's-horn root some-
times. Victory won't come
to me unless I go
to it; a grape tendril
ties a knot in knots till
knotted thirty times - so
the bound twig that's under-
gone and over-gone, can't stir.
The weak overcomes its
menace, the strong over-
comes itself. What is there
like fortitude! What sap
went through that little thread
to make the cherry red! ~ Marianne Moore
When the crops were thriving, Squanto took the men to the open forests where the turkey dwelled. He pointed out the nuts, seeds, and insects that the iridescent birds fed upon.
He showed them the leaf nests of the squirrels and the hideouts of the skunks and raccoons. Walking silently along bear trails, he took them to the blueberry patches.
He told them that deer moved about at sundown and sunrise. He took them inland to valleys where the deer congregated in winter and were easy to harvest. He walked the Pilgrims freely over the land.
To Squanto, as to all Native Americans, the land did not belong to the people, people belonged to the land.
He took the children into the meadows to pick wild strawberries. He showed them how to dig up the sweet roots of the wild Jerusalem artichoke. In mid-summer he led them to cranberry bogs and gooseberry patches. Together they gathered chestnuts, hickory nuts, walnuts, and hazelnuts in September.
He paddled the boys into the harbor in his dugout canoe to set lobster pots made of reeds and sinew. While they waited to lift their pots, he taught them the creatures of the tidal pools. ~ Jean Craighead George
I never cook at home. After 15 hours at work, I don't have much of a desire to cook at home. I do eat at home, but it's always something simple. Raw nuts. Almonds, hazelnuts, pine nuts
these are marvelous products. I am, however, the type that likes to go out to eat a lot. I never tire of it. ~ Ferran Adria
Just because they were homey didn't mean they were ordinary. Most versions of this recipe relied on butterscotch chips, waxy little chunks of hydrogenated oil and synthetic butterscotch flavor. Bev's used malted milk powder and a truckload of butter, relying on the interaction between the oven's heat and the milk powder to give that toasty, caramelized flavor that suggested rather than screamed butterscotch. Melody's version also subbed brown sugar for some of the white with a healthy shot of molasses to add a deep, earthy note. At the last moment, she added some chopped hazelnuts from a little glass jar in the cabinet for extra texture and flavor.
Thoughts of Justin faded as she mixed and spread the batter, then slid the shallow jelly roll pan into the oven where it would bake into a sheet of butterscotchy, nutty deliciousness. When it came out dozens of minutes later, fragrant and golden brown, she inhaled the aroma, basking in her sense of accomplishment at a perfect result. There was nothing like taking basic ingredients and transforming them into something both beautiful and tasty. ~ Carla Laureano
Peppers, garlic, hazelnuts and brazil nuts make my mouth, tongue and eyes swell and itch within minutes of eating them. ~ Andrea McLean
In the dining room, next to my collection of colorful papier-mache Mardi Gras float art, hang draperies made of the New Orleans toile fabric that I designed pre-Katrina for Hazelnut. ~ Bryan Batt
New Scientist magazine reported that in the future, cars could be powered by hazelnuts. That's encouraging, considering an eight-ounce jar of hazelnuts costs about nine dollars. Yeah, I've got an idea for a car that runs on bald eagle heads and Faberge eggs. ~ Jimmy Fallon