Cherry Ripe Quotes

O Helena, goddess, nymph, perfect, divine! To what, my love, shall I compare thine eyne? Crystal is muddy. O, how ripe in show Thy lips, those kissing cherries, tempting grow!

Her sadness had given her a serenity which had not been there before. It was as if she had learned a hard lesson: that chances in life would not fall into her lap like ripe cherries.

From black-rimmed plates they ate turtle soup and eaten Russian rye bread, ripe Turkish olives, caviar, salted mullet-roe, smoked Frankfurt black puddings, game in gravies the colour of liquorice and boot-blacking truffled sauces, chocolate caramel creams, plum puddings, nectarines, preserved fruits, mulberries and heart-cherries; from dark coloured glasses they drank the wines of Limagne and Rousillon, of Tenedoes, Val de Peñas and Oporto, and, after the coffee and the walnut cordial they enjoyed kvass, porters and stouts.

He kisses me until my mouth is sore from his stubble, and most likely cherry red. Then, when he sees its ripe colour, he kisses me more to make up for it. He kisses me between courses and in the middle of them too, licking chocolate from my lips when I accidentally make a mess – so uncaring of whatever anyone in here might think.

Where shall I find a style to catch a stroll, Chablis on ice, a crisply toasted roll, The agate succulence of cherries ripe? The sunset's far, the ocean's splashing cool Can offer solace to a sunburned nape.

rich, ripe, dark, deep, zippy, zesty, wicked, wonderful, delicious, delightful, delectable and even electable (if he could vote), vibrant, vivacious, seductive, addictive, oh-so-very-attractive, nourishing, flourishing, rather ravishing, beautiful, buttery, sometimes bittersweet but never bitter, gorgeous and worth gorging on, berry-ish, cherry-ish, meaty yet fruity, elemental yet complex, mellow yet electric, soothing yet energizing, earthy yet heavenly, melt-in-your-mouth pleasure of chocolate?

In hidden orchards the stone fruit ripened so fast that what we didn't eat was given to the animals, and so like chimps like finches like gilas we glutted on plums so ripe they split if looked at, cherries and blackberries staining our sheets. We distilled summer meads heady with anise and yogurt, and watered fields with the barrels' dregs. To the tidal boom of an underground aquarium, I cut a sturgeon nose to slit and ransacked its body for that other fruit, pure caviar. I looked to Aida for the salt. Sweaty, unshowered, her pubis its own rough ocean. Saline, the meat of her as she bucked against my tongue, split open, gleaming.

They sat eating ham sandwiches and fresh strawberries and waxy oranges and Mr. Tridden told them how it had been twenty years ago, the band playing on that ornate stand at night, the men pumping air into their brass horns, the plump conductor flinging perspiration from his baton, the children and fireflies running in the deep grass, the ladies with long dresses and high pompadours treading the wooden xylophone walks with men in choking collars. There was the walk now, all softened into a fiber mush by the years. The lake was silent and blue and serene, and fish peacefully threaded the bright reeds, and the motorman murmured on and on, and the children felt it was some other year, with Mr. Tridden looking wonderfully young, his eyes lighted like small bulbs, blue and electric. It was a drifting, easy day, nobody rushing, and the forest all about, the sun held in one position, as Mr. Tridden's voice rose and fell, and a darning needle sewed along the air, stitching, restitching designs both golden and invisible. A bee settled into a flower, humming and humming. The trolley stood like an enchanted calliope, simmering where the sun fell on it. The trolley was on their hands, a brass smell, as they ate ripe cherries. The bright odor of the trolley blew from their clothes on the summer wind.

Banana by Maisie Aletha Smikle Ripe banana green banana Boil banana bake banana Roast banana fried banana Shred banana mash banana Banana porridge Banana bread Banana cake Banana flake Banana pudding Banana dumpling Banana muffin Banana punch Banana at breakfast Banana at lunch Banana for snack Banana at supper Chocolate joined banana Peanut butter pineapple papaya Peach strawberry blueberry cherry Ice cream and whip cream too They got on a banana boat Manned by a bearded goat And made a banana float While sailing around the moat Banana got festive And turned into a balloon Then made a banana cartoon Where banana got whipped into a dip Banana fritter banana batter Banana is whipped And beaten into batter Banana split finding solitude with nuts on a sundae

What is especially striking about the earth is the way in which it contains time capsules nested within time capsules, like a Russian doll. Individual biological cells (properly interpreted) are time capsules from which biologists read genetic time. Organs within the body are again time capsules, and contain traces of the history and morphogenesis of our bodies. The body itself is a time capsule. History is written in a face, which carries a date - the approximate date of our birth. We can all tell the rough age of a person from a glance at their face. Wherever we look, we find mutually consistent time capsules - in grains of sand, in ripe cherries, in books in libraries. This consistent meshing of stories even extends far from the Earth and into the outermost reaches of the universe. The abundances of the chemical elements and isotopes in the gas of stars and the waters of the oceans tell the story of the stars and a Big Bang that created the lightest elements. It all fits together so well.

A misty vision of Francesca gazed down at me from a corner of the window. She gave me her wicked-sweet smile and the stars sparked in her pale hair. I wanted to call to her, but I had no voice. I smelled the mixed scents of her, and I imagined the lush, tropical feast I'd prepare for her on our wedding night. I'd slip raw oysters between her lips. We'd share ripe figs and plump, dewy cherries. I'd offer her sweetmeats and honeyed milk, blood oranges peeled and ready, salty artichokes stripped down to the heart. I'd pry open a lobster shell and feed her tender morsels of meat, slowly, slowly. The flavors would mingle and mount and burst inside us like soft explosions. I wanted to believe it would all be possible. I imagined her staring into my eyes while she dragged a buttered artichoke leaf between her teeth and sucked on the flesh. It was good. I rode through the long, lovely night on wave upon wave of pleasure, smelling her, tasting her, touching her... I heard myself moan, and in that fierce embrace, I believed.

Hm? These cherry tomatoes... they've been dried. Right, Tadokoro?" "Y-yes, sir! Back home, winter can be really long. In the summer we harvest a lot of vegetables and preserve them so we can have them in winter too. Mostly by sun drying them. When I was little, I'd help with that part. That's when my Ma -um, I mean, my mother- taught me how to dry them in the oven. You cut the cherry tomatoes in half, sprinkle them with rock salt and then slowly dry them at a low temperature, around 245* F. I, um... thought they'd make a nice accent for the terrine..." "Right. Tomatoes are rich in the amino acid glutamate essential in umami. Drying them concentrates the glutamate, greatly increasing the amount of sweetness the tongue senses. In Shinomiya's case... ... his nine-vegetable terrine focused on fresh vegetables, with their bright and lively flavors. But this recette accentuates the savory deliciousness of vegetables preserved over time. Both dishes are vegetable terrines... ... but one centers on the delicacy of the fresh... ... while the other on the savory goodness of the ripe and aged. They are two completely different approaches to the same ingredient- vegetables!" "Mmm! This is the flavor that warms the soul. You can feel my darling Megumi's kindness in every bite." "For certain. If Shinomiya is the "Vegetable Magician"... ... I would say Megumi is... a modest spirit who gifts you with the bounty of nature. a Vegetable Colobuckle!" *A tiny spirit from Ainu folklore said to live under butterbur leaves* "No, that's not what she is! Megumi is a spirit who brings happiness and tastiness... a Vegetable Warashi!" *Childlike spirits from Japanese folklore said to bring good fortune* "Or perhaps she is that spirit which delivers the bounty of vegetables from the snowy north... a Vegetable Yukinoko!" *Small snow sprites* "It's not winter, so you can't call her a snow sprite!" "How come all of you are picking spirits from Japanese folklore anyway?

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.

Black Cherry Sorbet Serves: 3 3 cups frozen sweet black cherries 1 cup vanilla soy, hemp, or almond milk 1 ripe banana, frozen ½ cup walnuts 3 Medjool or 6 Deglet Noor dates, pitted Blend all ingredients in a high-powered blender.

Although the garment was beautifully designed and well made, the color, a dark velvet that captured the intense tones of a ripe plum or black cherries, would prove a jarring clash with her hair. She added ruefully, "Not with this carrot top. I'll look a fright.

I came up with a variation on the molten-chocolate cake that doesn't make me crazy with how brainless it is. You said the theme was date restaurant, man accessible, right?" "Right." "So I added the Black Butte Porter---the one from Deschutes Brewery---to the chocolate cake. It makes the flavor a little darker, a little more complex. I wanted to do five or six desserts, with at least three of them seasonal. For the standards, I thought the chocolate cake and an Italian-style cream puff." She nodded toward the cream puffs on the table. "Try one and tell me what you think." I wasn't awake enough for silverware, so I picked up the cream puff and bit straight into it, forming a small cloud of powdered sugar. "That's so good," I said. Clementine continued to watch me. I dove in for a second bite. And then I found it---cherries. Ripe, real cherries in a fruity filling hidden at the center. "Oh my goodness," I said, my mouth full. "That is amazing." "Glad you think so. I thought it was a clever play on Saint Joseph's Day zeppole---cherries, but not those awful maraschino cherries." I nodded. "Maraschino cherries are the worst." Another bite. "This cream puff almost tastes like a grown-up doughnut. And I mean that in the best way.

Goblins and grigs, pixies and elves all cavort in endless intertwined circle dances. Honey wine flows freely from horns, and tables are stacked with ripe cherries, gooseberries, pomegranates, and plums.

I close my eyes as the first sip of wine goes down. Louis Jadot Gevrey-Chambertin. It’s a guilty pleasure of mine. Chocolate and ripe cherry, chalky on the tongue, velvety on the way down. Plush and pricey.

Nahida watched as Elysia pulled out some dark lipstick, the color reminding her of a ripe cherry. She patted a small amount on her lips. “I don’t want to apply too much. You have a very fair complexion.

It was like he had come across me naked, and had laughed at the ripe vulnerability of me without my clothes.

IN MY NEXT LIFE LET ME BE A TOMATO lusting and unafraid. In this bipedal incarnation I have always been scared of my own ripening, mother standing outside the fitting room door. I only become bright after Bloody Mary’s, only whole in New Jersey summers where beefsteaks, like baubles, sag in the yard, where we pass down heirlooms in thin paper envelopes and I tend barefoot to a garden that snakes with desire, unashamed to coil and spread. Cherry Falls, Brandywine, Sweet Aperitif, I kneel with a spool, staking and tying, checking each morning after last night’s thunderstorm only to find more sprawl, the tomatoes have no fear of wind and water, they gain power from the lightning, while I, in this version of life, retreat in bed to wither. In this life, rabbits are afraid of my clumsy gait. In the next, let them come willingly to nibble my lowest limbs, my outstretched arm always offering something sweet. I want to return from reincarnation’s spin covered in dirt and buds. I want to be unabashed, audacious, to gobble space, to blush deeper each day in the sun, knowing I’ll end up in an eager mouth. An overly ripe tomato will begin sprouting, so excited it is for more life, so intent to be part of this world, trellising wildly. For every time in this life I have thought of dying, let me yield that much fruit in my next, skeleton drooping under the weight of my own vivacity as I spread to take more of this air, this fencepost, this forgiving light.

The Rothschild is very lovely. You will be quite pleased. It reminds me of brown sugar, chocolate, and dried plum- very powerful and elegant. Let me show you. The color is remarkable." Escoffier uncorked the wine and slowly began to decant it in the candlelight, carefully leaving the sediment behind. "Amazing, isn't it? Rubies- those are the only things on this earth that are as beautiful as this is, are they not? No?" Gabetta watched as Escoffier deftly poured the ruby river of wine, gently, slowly and carefully. The musty air was filled with the particular lushness of late summer with its ripe cherries and tart apples.

Ulysses, darling,” she whispered, “you don’t mind that I’m a round-heeled tart.” “Nonsense. You’re my cherry tart. Ripe and oh-so sweet, you naughty girl.” -Angelia Sparrow, Cherry Tart