Cherry Crush Quotes

It was fall and you could really feel that it was fall. There was that ache. You were crushed by the beauty of it all: all the bare trees and the black sky and the streetlights.

number-one girl, Cherry.

I see coming back to my village as significant, thanks to my privilege of being able to leave. But also because I can simultaneously cherry-pick my favourite aspects of my culture for anecdotes back home and social media, and keep the private, painful reflective ones for myself. This is what so many second-and-third generation immigrants experience visiting their homeland. We fine-tune the ability to find the nuances funny, deflecting the crushing weight of displacement and diaspora drama that becomes part of our everyday.

Mr. Nord, bald and boring, sold equipment to hospitals and was gone a lot on overnight trips. Mrs. Nord wore eye shadow and headbands that matched her shell tops and Bermudas. For lunch she made us foods she’d seen in the pages of her women’s magazines: baked hot dogs coated in crushed Special K; English muffin pizzas; Telstar coolers (lemonade and club soda afloat with a toothpick-speared maraschino cherry—a sort of edible satellite that jabbed your lip as you drank).

Moments. Humans always remember the moments. We recall the steps that led us to where we were meant to be. The words that inspired or crushed us. The incidents that scarred us and swallowed us whole. I’ve had many moments in my lifetime, moments that changed me, challenged me, moments that scared me and engulfed me. However, the biggest ones—the most heartbreaking and breathtaking ones—all included her. It all ended with two kids, a dog named Skippy, a cat named Jam, and a woman who always loved me.

Pies are so much fun to make—and so simple! All it takes to make a tender, flaky crust is the right amount of vegetable shortening, cut into flour with a sprinkle of cold water, and just a pinch of salt. Cherries have the right sweet-to-tart taste—and are also a good source of poison! Just crush the pits or stems. There you’ll find prussic acid, also known as hydrogen cyanide: easy to sprinkle into both the filling and the crust. How sweet it is!

For me, it was the hibiscus flower, the petal red and fleshy as our mother trailed it over the tip of my nose, before she let me gum it to release its tart flavor. For Malina, it was a gleaming, perfect cherry, which Mama crushed into a paste that she let my sister suck from her ring finger. It was bad luck to name a daughter after the thing that first sparked the gleam, Mama said. So I was Iris, for a flower that wasn’t hibiscus, and my sister was Malina, for a raspberry. They were placeholder names that didn’t pin down our true nature, so nothing would ever be able to summon us. No demon or vila would ever reel us in by our real names. Even caught up in the story, Mama could never quite explain what the gleam looked like once she found it.

It's eight, and it's time to prepare the filet mignons encrusted with pepper, sliced and served with an Israeli couscous salad with almonds, feta cheese, cherry tomatoes, roasted red peppers, preserved lemons, braised fennel, and artichoke bottoms. Funny, when I'd first made this meal for Caro, she didn't believe me when I'd presented the fine or medium grains at Moroccan or Algerian restaurants. Regardless of the name, Israeli couscous is more pasta-like and not crushed, but delicious all the same, and I love the texture---especially when making a Mediterranean-infused creation that celebrates the flavors of both spring and summer. While Oded preps the salad, I sear the steaks, and an aroma hits my nostrils---more potent than pepper---with a hint of floral notes, hazelnut, and citrus. I don't think anything of it, because my recipe is made up from a mix of many varieties of peppercorns---black, green, white, red, and pink. Maybe I'd added in a fruitier green?

Then his tears came once more, and feeling cold he went into his dressing-room to look for something to throw around his shoulders. But he had lost control of his hand so that it moved like a brainless creature and completely failed to carry out the small mathematical operation which consisted, because the inside of the wardrobe was dark, in fumbling a way through the different velvets, silks and satins of his mother's outmoded dresses which, since she had given up wearing them, for many years, she had put away in this piece of furniture, until it could feel the wooden jamb, far back, which separated these garments from his own, and, on reaching the second rough-surfaced coat, to take it from the hanger from which it depended. Instead, it tore down the first piece of fabric it encountered. This happened to be a black velvet coat, trimmed with braid, and lined with cherry-coloured satin and ermine, which, mauled by the violence of his attack, he pulled into the room like a young maiden whom a conqueror has seized and dragged behind him by the hair. In just such a way did Jean now brandish it, but even before his eyes had sent their message to his brain, he was aware of an indefinable fragrance in the velvet, a fragrance that had greeted him when, at ten years old, he had run to kiss his mother—in those days still young, still brilliant and still happy—when she was all dressed up and ready to go out, and flung his arms about her waist, the velvet crushed within his hand, the braid tickling his cheeks, while his lips, pressed to her forehead, breathed in the glittering sense of all the happiness she seemed to hold in keeping for him.

That’s right, whine,” said Katharine. “Children,” said their mother. “I,” said Mr. Smith, “suggest we stop and have lunch.” So they did, and it was a town called Angola, which interested Mark because it was named after one of the countries in his stamp album, but it turned out not to be very romantic, just red brick buildings and a drugstore that specialized in hairnets and rubber bathing caps and Allen’s Wild Cherry Extract. Half an hour later, replete with sandwiches and tasting of wild cherry, the four children were on the open road again. Only now it was a different road, one that kept changing as it went along. First it was loose crushed stone that slithered and banged pleasingly underwheel. Then it gave up all pretense of paving and became just red clay that got narrower and narrower and went up and down hill. There was no room to pass, and they had to back down most of the fourth hill and nearly into a ditch to let a car go by that was heading the other way. This was interestingly perilous, and Katharine and Martha shrieked in delighted terror. The people in the other car had luggage with them, and the four children felt sorry for them, going back to cities and sameness when their own vacation was just beginning. But they forgot the people as they faced the fifth hill. The fifth hill was higher and steeper than any of the others; as they came toward it the road seemed to go straight up in the air. And halfway up it the car balked, even though Mr. Smith used his lowest gear, and hung straining and groaning and motionless like a live and complaining thing. “Children, get out,” said their mother. So they did. And relieved of their cloying weight, the car leaped forward and mounted to the brow of the hill, and the four children had to run up the hill after it. That is, Jane and Mark and Katharine did.

Spaghetti alla puttanesca is typically made with tomatoes, olives, anchovies, capers, and garlic. It means, literally, "spaghetti in the style of a prostitute." It is a sloppy dish, the tomatoes and oil making the spaghetti lubricated and slippery. It is the sort of sauce that demands you slurp the noodles Goodfellas style, staining your cheeks with flecks of orange and red. It is very salty and very tangy and altogether very strong; after a small plate, you feel like you've had a visceral and significant experience. There are varying accounts as to when and how the dish originated- but the most likely explanation is that it became popular in the mid-twentieth century. The first documented mention of it is in Raffaele La Capria's 1961 novel, Ferito a Morte. According to the Italian Pasta Makers Union, spaghetti alla puttanesca was a very popular dish throughout the sixties, but its exact genesis is not quite known. Sandro Petti, a famous Napoli chef and co-owner of Ischian restaurant Rangio Fellone, claims to be its creator. Near closing time one evening, a group of customers sat at one of his tables and demanded to be served a meal. Running low on ingredients, Petti told them he didn't have enough to make anything, but they insisted. They were tired, and they were hungry, and they wanted pasta. "Facci una puttanata qualsiasi!" they cried. "Make any kind of garbage!" The late-night eater is not usually the most discerning. Petti raided the kitchen, finding four tomatoes, two olives, and a jar of capers, the base of the now-famous spaghetti dish; he included it on his menu the next day under the name spaghetti alla puttanesca. Others have their own origin myths. But the most common theory is that it was a quick, satisfying dish that the working girls of Naples could knock up with just a few key ingredients found at the back of the fridge- after a long and unforgiving night. As with all dishes containing tomatoes, there are lots of variations in technique. Some use a combination of tinned and fresh tomatoes, while others opt for a squirt of puree. Some require specifically cherry or plum tomatoes, while others go for a smooth, premade pasta. Many suggest that a teaspoon of sugar will "open up the flavor," though that has never really worked for me. I prefer fresh, chopped, and very ripe, cooked for a really long time. Tomatoes always take longer to cook than you think they will- I rarely go for anything less than an hour. This will make the sauce stronger, thicker, and less watery. Most recipes include onions, but I prefer to infuse the oil with onions, frying them until brown, then chucking them out. I like a little kick in most things, but especially in pasta, so I usually go for a generous dousing of chili flakes. I crush three or four cloves of garlic into the oil, then add any extras. The classic is olives, anchovies, and capers, though sometimes I add a handful of fresh spinach, which nicely soaks up any excess water- and the strange, metallic taste of cooked spinach adds an interesting extra dimension. The sauce is naturally quite salty, but I like to add a pinch of sea or Himalayan salt, too, which gives it a slightly more buttery taste, as opposed to the sharp, acrid salt of olives and anchovies. I once made this for a vegetarian friend, substituting braised tofu for anchovies. Usually a solid fish replacement, braised tofu is more like tuna than anchovy, so it was a mistake for puttanesca. It gave the dish an unpleasant solidity and heft. You want a fish that slips and melts into the pasta, not one that dominates it. In terms of garnishing, I go for dried oregano or fresh basil (never fresh oregano or dried basil) and a modest sprinkle of cheese. Oh, and I always use spaghetti. Not fettuccine. Not penne. Not farfalle. Not rigatoni. Not even linguine. Always spaghetti.

I thought I was going to be hanged for crushing Riviera’s crown prince to death by falling from a cherry tree.

I wonder why I still want to slap her. I must be a very mean and unforgiving person.

Scent of jasmine and tears

The one with OCD. I think you could probably dispense ice cubes out of his asshole if you tried hard enough. Crushed, of course.

As Solzhenitsyn famously said, speaking out of his experience in the brutal and soul-crushing Russian gulag, If only there were evil people somewhere insidiously committing evil deeds, and it were necessary only to separate them from the rest of us and destroy them. But the line dividing good and evil cuts through the heart of every human being. And who is willing to destroy a piece of his own heart?53

She took another drag of the cigarette, the cherry glowing like a torch at night. She giggled as she blew the smoke in her daughter's face. The smile was wiped from her face in an instant. She crushed the smoldering cigarette on Ashley's bruised chest, using her breast as a makeshift ashtray.

I felt crushed when my family turned on me. I still do, honestly.

Pineapple Upside-Down Cupcakes A rich, buttery pineapple cake topped with a caramelized pineapple ring and maraschino cherry. ½ cup butter (1 stick), softened ¾ cup sugar 2 eggs 1 teaspoon vanilla extract 1⅔ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 1 can crushed pineapple, undrained Topping: 12 pineapple rings 12 maraschino cherries Brown sugar Preheat oven to 350 degrees. Line cupcake pan with paper liners. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add the eggs and the vanilla. In a medium bowl, sift together the flour, baking powder, and salt. Alternately add the flour mixture and the crushed pineapple to the large bowl, mixing until the batter is smooth. Fill paper liners until two-thirds full. Place one pineapple ring and one cherry on top of each cupcake. Bake for 17 to 22 minutes until golden brown. After cupcakes cool, sprinkle brown sugar on top of the pineapple ring and use a kitchen torch to caramelize the sugar and pineapple. Makes 12. Leave plain or top with vanilla buttercream.

I see coming back to my village as significant, thanks to my privilege of being able to leave. But also because I can simultaneously cherry-pick my favourite aspects of my culture for anecdotes back home and social media, and keep the private, painful reflective ones for myself. This is what so many second-and-third generation immigrants experience visiting their homeland. We fine-tune the ability to find the nuances funny, deflecting the crushing weight of displacement and dispora drama that becomes part of our everyday.

The Cicada stopped and took a deep breath, preparing to spit. He was staring into the witcher's eyes instead of paying attention to his hands. This was a mistake. Geralt, still not slowing down, swiftly punched him in the mouth with his studded fist. He struck without pausing, only using the momentum of his stride to follow through. The Cicada's lips cracked and burst like crushed cherries. The witcher hauled back and hit him again in the same place, this time stopping briefly, feeling his anger dissipate with the force and vigour the blow carried. The Cicada, spinning on one foot in the mud, the other in the air, vomited blood and fell backwards into a puddle. The witcher, hearing the chink of a blade being drawn behind him, stopped and turned fluidly, one hand on the hilt of his sword.

I now understood why they called them crushes—because they crushed your soul repeatedly.

Wendell rested his hand on one of the cherry trees in an absent sort of way, gazing over the landscape. The tree began to flower, buds bursting forth in a riot of purples and blues, and the leaves grew so green they resembled crushed emeralds. It matched Wendell's expression, somehow, as he swept his gaze over the view, a contentment that seemed to radiate from him, cheering all in his vicinity. Two servants carrying what looked like a newly minted silver mirror stepped more lightly, their faces brightening, and a fat leprechaun sprawled against a nearby boxwood chuckled in his sleep.