Pistachio Quotes

With the striped umbrella and the pistachio ices? ~ Donna Tartt

Mary had become anxious in her old age, and she hated being away from the house for long. She'd hold the girls' hands tightly and calm herself by telling them what she would make for first frost that year- pork tenderloins with nasturtiums, dill potatoes, pumpkin bread, chicory coffee. And the cupcakes, of course, with all different frostings, because what was first frost without frosting? Claire had loved it all, but Sydney had only listened when their grandmother talked of frosting. Caramel, rosewater-pistachio, chocolate almond. ~ Sarah Addison Allen

And you, my best friend on earth, my soul sister who shares Chunky Monkey scoops and beefcake e-mails at the drop of a hat, the woman who made me wear a frothy, ruffled lime-colored bridesmaid dress that added fifteen pounds to my hips, are going to spill your guts to me, aren't you? (Sunshine) No fair and the dress wasn't lime, it was mint. (Selena) It was lime-icky green and I looked like a sick pistachio. (Sunshine) ~ Sherrilyn Kenyon

All the light of the day, fleeing the earth, seemed for one brief moment to take refuge in the sky; pink clouds spiralled round the full moon that was as green as pistachio sorbet and as clear as glass; it was reflected in the lake. ~ Irene Nemirovsky

Greenery

Juniper, Oracle Oak and Hop Tree,
California Buckeye, and Elderberry.
Pacific Dogwood and the pale green Eucalyptus,
Quaking Aspen and Flannelbush.

raw, sprouting, lush
green love
green with envy
green with youth
green with early spring

olive, emerald, avocado,
greenlight
ready, set, GO!
greenhouse, greenbelts, ocean kelp,
cucumber, lizard, lime and forest green,
spruce, teal, and putting green.

green-eyed, verdant, grassy, immature
green and leafy
green half-formed
tender, pleasant, alluring
temperate
freshly sawed
vigorous
not ripe
yet
promising

greenbriar, greenbug, green dragon
greenshanks running along the ocean's edge
greenlings swimming
greenlets singing
greengage plums
green thumbs
greenhorns
and greenflies-
how on earth
amid sage swells
kelly hillsides
and swirls of firs
did I ever find
that green of
hers?

holly, drake, and brewster green,
pistachio, shamrock, serpentine
terre verde, Brunswick, tourmaline,
lotus, jade, and spinach green:
start to finish
lowlands to highs
no field, no forest, no leaf, no blade
can catch the light or trap the shade;
no earthly tones will ever rise
to match the green
enchantment
of her eyes. ~ Nancy Boutilier

By the time everyone was ready to leave, I was filling the last cream puff with pale green pastry cream. I licked a bit off my finger. It was good- an intriguing mix of warm pistachio, floral cardamom, and invigorating ginger. And ginger, of course, was a root. I only wished I knew what The Book would say about it. And was it good enough? Spotting the last of Mom's batch of kulfi- Indian ice cream made of thick sweetened cream and flavored with pistachio, ginger, and cardamom- had inspired me to make a pastry cream with the same flavors. ~ Rajani LaRocca

Sweet, salt, bitter, piquant - Sicilian cuisine is all-embracing and pleasurably involves all the senses in a single dish. A gelato must also be like this. Sweet as a whispered promise, the pistachio ice cream salty as sea air, the chocolate ice cream faintly bitter and a little tart like a lover's goodbye the next morning. ~ Mario Giordano

I looked up to see the sun struggling behind a gray mass of snow clouds.
I could relate.
And then a beam of sunlight found a way through. A sign? Maybe.
But what was this? I gasped. The bakery esters had refracted into visible bands of flavor.
Red raspberry, orange, and the yellow of lemon and butter.
Pistachio, lime, and mint green.
The deepest indigo of a fresh blueberry
The violet that blooms when crushed blackberries blend into buttercream.
The Roy G. Biv that a baker loves.
And then the darkness: chocolate, spice, coffee, and burnt-sugar caramel. ~ Judith Fertig

The things we do when we expect our lives to continue are naturally and properly different than the things we might do if we expected them to end abruptly. We go easy on the lard and tobacco, smile dutifully at yet another of our supervisor's witless jokes, read books like this one when we could be wearing paper hats and eating pistachio macaroons in the bathtub, and we do each of these things in the charitable service of the people we will soon become. ~ Daniel M. Gilbert

Pistachio nuts, the red ones, cure any problem. ~ Paula Danziger

Then just when I thought I was going to really break down for a good cry, I remembered a large bag of pistachio nuts in the back of the pantry. I don't know what made me think of them. I had hidden them beneath several packages of dried pasta. Sam liked pistachio nuts. I bought them for a cake recipe I had seen in Gourmet. I stood up like a sleepwalker, my hands empty of sheets or shoes. I would take care of all this once the cake was in the oven. The recipe was from several months ago. I didn't remember which issue. I would find it. I would bake a cake.
My father liked exotic things. On the rare occasions we went out to dinner together over the years, he always wanted us to go to some little Ethiopian restaurant down a back alley or he would say he had to have Mongolian food. He would like this cake. It was Iranian. There was a full tablespoon of cardamom sifted in with the flour, and I could imagine that it would make the cake taste nearly peppered, which would serve to balance out all the salt. I stood in the kitchen, reading the magazine while the sharp husks of the nuts bit into the pads of my fingers. I rolled the nut meat between my palms until the bright spring green of the pistachios shone in my hands, a fist full of emeralds. I would grind the nuts into powder without letting them turn to paste. I would butter the parchment paper and line the bottom of the pan. It was the steps, the clear and simple rules baking, that soothed me. My father would love this cake, ~ Jeanne Ray

She turned back to inspect a bank of greens: olive, jade, leaf, kiwi, lime, a silver-green like the back of birch leaves, a bright pistachio. ~ Anne Bartlett

The pistachio: it's just like our politics. When the two sides are divided, that's when the nuts come out. ~ Stephen Colbert

When I was a kid, my mother thought spinach was the healthiest food in the world because it contained so much iron. Getting enough iron was a big deal then because we didn't have 'iron-fortified' bread. Turns out that spinach is an okay source of iron, but no better than pizza, pistachio nuts, cooked lentils, or dried peaches. The spinach-iron myth grew out of a simple mathematical miscalculation: A researcher accidentally moved a decimal point one space, so he thought spinach had 10 times more iron than it did. The press reported it, and I had to eat spinach.
Moving the decimal point was an honest mistake--but it's seldom that simple. If it happened today I'd suspect a spinach lobby was behind it. Businesses often twist science to make money. Lawyers do it to win cases. Political activists distort science to fit their agenda, bureaucrats to protect their turf. Reporters keep falling for it.
Scientists sometimes go along with it because they like being famous. ~ John Stossel

They've given Harry the attributes of pistachio nuts and crack cocaine without the health risks (opening thousands of pistachio nuts can cause severe thumb-bruising, I can tell you from bitter experience of my life on the edge). ~ David Mitchell

In ancient Greece, some people did that for a living. They would just sit on a tree branch or a stone bench and ponder, sometimes aloud. Some got answers and some got headaches. And now, in this new age of jet planes and pistachio ice-cream, we pondered over the same questions without getting the answers and maybe in five thousand years, some other kids will be sitting on roofs pondering the same all over again. Not far from the Shepherd's star, there was a discreet star, one who didn't shine too brightly. I had it named "Goddessa". It was mine. ~ Patric Juillet