Danish Pastry Quotes

Danish. I’d come to believe there was no food more depressing than Danish, a pastry that seemed stale upon arrival.

It wasn't until a year later, when a young woman with Danish pastries on either side of her head knelt down in front of a walking dustbin to record an important message, that love truly came to town." - p 16 [re: Princess Leia]

He was a portly man, aslop in coffee and gravid with Danish pastry.

You accept food and music from every part of the world without reservation, don’t you? You don’t have to be Danish to eat Danish pastries or Italian to eat pasta and pizzas. You don’t have to be a German to enjoy Beethoven or an Indian to listen to sitar music. Why then, when it comes to wisdom, do we become so narrow-minded?

I’d come to believe there was no food more depressing than Danish, a pastry that seemed stale upon arrival.

You just ruined a perfectly delicious Danish!” I squawk at him. “Man,” he laughs, “note to self, don't mess with Elle’s pastries.” I scrape a giant hunk off my chin and smush it across his lips. He licks them and moans. “Oh man, that is seriously one amazing Danish.” “Now you understand.” I laugh at him. I wipe my face off and we finish our treats without wasting anymore.

With the heady scent of yeast in the air, it quickly becomes clear that Langer's hasn't changed at all. The black-and-white-checked linoleum floor, the tin ceiling, the heavy brass cash register, all still here. The curved-front glass cases with their wood counter, filled with the same offerings: the butter cookies of various shapes and toppings, four kinds of rugelach, mandel bread, black-and-white cookies, and brilliant-yellow smiley face cookies. Cupcakes, chocolate or vanilla, with either chocolate or vanilla frosting piled on thick. Brownies, with or without nuts. Cheesecake squares. Coconut macaroons. Four kinds of Danish. The foil loaf pans of the bread pudding made from the day-old challahs. And on the glass shelves behind the counter, the breads. Challahs, round with raisins and braided either plain or with sesame. Rye, with and without caraway seeds. Onion kuchen, sort of strange almost-pizza-like bread that my dad loves, and the smaller, puffier onion rolls that I prefer. Cloverleaf rolls. Babkas. The wood-topped cafe tables with their white chairs, still filled with the little gossipy ladies from the neighborhood, who come in for their mandel bread and rugelach, for their Friday challah and Sunday babka, and take a moment to share a Danish or apple dumpling and brag about grandchildren.

From my bag, I took out a Moleskine notebook and a pen that I always carried for essay ideas and made notes on the setting. The clothes and attitudes of the passersby, the kind of shops that populated the hallways, the cakes in the case, so different from what I'd see at Starbucks in the US- these heavier slices, richer and smaller, along with an array of little tarts. I sketched them, finding my lines ragged and unsure at first. Then as I let go a bit, the contours took on more confidence. My pen made the wavy line of a tartlet, the voluptuous rounds of a danish. The barista, a leggy girl with wispy black hair, came from behind the counter to wipe down tables, and I asked, "Which one of those cakes is your favorite?" "Carrot," she said without hesitation. "Do you want to try one?" If I ate cake every time I sat down for coffee, I'd be as big as a castle by the time I went back to skinny San Francisco. "No, thanks. I was just admiring them. What's that one?" "Apple cake." She brushed hair off her face. "That one is a brandenburg, and that's raspberry oat.

Being 'satisfied' in a job had always sounded rather disappointing to me - a sort of feeble acceptance of your servitude in return for the rent and wine and Danish pastries.

garden-variety LDL particle is fused with another, rarer type of protein called apolipoprotein(a), or apo(a) for short (not to be confused with apolipoprotein A or apoA, the protein that marks HDL particles). The apo(a) wraps loosely around the LDL particle, with multiple looping amino acid segments called “kringles,” so named because their structure resembles the ring-shaped Danish pastry by that name. The kringles are what make Lp(a) so dangerous: as the LDL particle passes through the bloodstream, they scoop up bits of oxidized lipid molecules and carry them along. As my lipid guru Tom Dayspring points out, this isn’t entirely bad. There is some evidence that Lp(a) may act as a sort

However, my next-door neighbors had an entirely different manner of eating. When I’d go over there for dinner, it was buffet style, only a truly global sampling. Beluga caviar from Iran, with each individual egg handpicked with as much consideration as a cabinet post for the White House. Deviled eggs so scrumptious it was as if Satan himself prepared them. Pastries and Danishes made from scratch like a tasty mosquito bite. And finally, bird’s nest soup consisting of more fowl saliva than even Donald Duck ever spat during one of his more vociferous spats.

What do you think,’ he starts, ‘Danes call their pastries?’ He holds one up for inspection. ‘Sorry?’ ‘Well, they can’t call them “Danishes” can they?’ ‘Good point.’ In the great tradition of British repression, we ignore the potential futility and loneliness of our new existence and seize on this new topic with enthusiasm. Lego Man gets Googling and I crack open the spine of our sole guidebook in search of insight. ‘Ooh, look!’ I point, ‘apparently, they’re known as “wienerbrød” or “Vienna bread” after a strike by Danish bakers when employers hired in some Austrians, who, as it turned out, made exceedingly good cakes,’ I paraphrase. ‘Then when the pastry travelled to America—’ ‘—How?’ ‘What?’ ‘How did it travel?’ ‘I don’t know – by ship. With its own special pastry passport. Anyway, when it made it to the US, it was referred to as a “Danish” and the name stuck.