Espresso Love Quotes

I need to espresso love by whatever beans necessary.

And the reason you've never heard of my favorite drink is barbecue you're probably an uptight coffeehouse, double-espresso, no-sugar kind of guy?" "I'm miserably transparent, huh?" "No. I'm a coffee psychic. You have that bitter double-espresso look about you. But today you're joining up with the masses and getting a Coolatta.

Maybe espresso is one of those universal words because it's a little like life. You have to enjoy life slowly, savoring every single moment so you don't miss anything important. Like your brother's despair and your own self-destruction. Like surprise honeymoons and your kids growing up before your very eyes. Slow down, pay attention, and drink it in. And don't forget to share it with the ones you love.

But even while Rome is burning, there’s somehow time for shopping at IKEA. Social imperatives are a merciless bitch. Everyone is attempting to buy what no one can sell.  See, when I moved out of the house earlier this week, trawling my many personal belongings in large bins and boxes and fifty-gallon garbage bags, my first inclination was, of course, to purchase the things I still “needed” for my new place. You know, the basics: food, hygiene products, a shower curtain, towels, a bed, and umm … oh, I need a couch and a matching leather chair and a love seat and a lamp and a desk and desk chair and another lamp for over there, and oh yeah don’t forget the sideboard that matches the desk and a dresser for the bedroom and oh I need a coffeetable and a couple end tables and a TV-stand for the TV I still need to buy, and don’t these look nice, whadda you call ’em, throat pillows? Oh, throw pillows. Well that makes more sense. And now that I think about it I’m going to want my apartment to be “my style,” you know: my own motif, so I need certain decoratives to spruce up the decor, but wait, what is my style exactly, and do these stainless-steel picture frames embody that particular style? Does this replica Matisse sketch accurately capture my edgy-but-professional vibe? Exactly how “edgy” am I? What espresso maker defines me as a man? Does the fact that I’m even asking these questions mean I lack the dangling brass pendulum that’d make me a “man’s man”? How many plates/cups/bowls/spoons should a man own? I guess I need a diningroom table too, right? And a rug for the entryway and bathroom rugs (bath mats?) and what about that one thing, that thing that’s like a rug but longer? Yeah, a runner; I need one of those, and I’m also going to need…

Guau. The girl in the garden was breathtakingly gorgeous. She had a petite frame, dark iridescent skin, and magnetic energy. Her haunting espresso-colored eyes hypnotized him. Ramón had to force himself to stop staring at her fabulous cleavage. But her curves didn't stop there. That ass was the kind that songs were written about. He could write one about her right now.

Is the meeting over?” Grace asked. “Should I clean up?” Charlie knew exactly what was going to happen. “He’s going to say he doesn’t want a donut, but he totally does. Save him three. He’ll eat them before lunch and then pretend he didn’t. Oh, and he likes his coffee really black, like almost espresso like.” Grace stopped. “Seriously? I’ve been making it medium.” “He likes really dark roast.” Another swat hit her ass. “I hate everything.

I have a feeling that we've seen the dismantling of civilisation, brick by brick, and now we're looking into the void. We thought that we were liberating people from oppressive cultural circumstances, but we were, in fact, taking something away from them. We were killing off civility and concern. We were undermining all those little ties of loyalty and consideration and affection that are necessary for human flourishing. We thought that tradition was bad, that it created hidebound societies, that it held people down. But, in fact, what tradition was doing all along was affirming community and the sense that we are members of one another. Do we really love and respect one another more in the absence of tradition and manners and all the rest? Or have we merely converted one another into moral strangers - making our countries nothing more than hotels for the convenience of guests who are required only to avoid stepping on the toes of other guests?

The mainstay of Italian coffee lore, la tazzina del caffe, or an espresso, as served by one’s local bar and during the day consumed - generally - standing up, is another one of those things about which Italians have very strong feelings. The purists want is very dense, ristrettissimo, which is the way they serve it in Naples...

He spooned the zabaglione into ramekins and slid them into the fridge. They were to form part of a complex assemblage of warm and cold, consisting of a fresh peach gelato, just starting to thaw; then zabaglione made with Barolo wine, slightly chilled; then a warm froth of more zabaglione, a thicker one this time, made with the yolks of goose eggs and rich, sherry like marsala; and finally a topping of crisp fried mint leaves and freshly roasted espresso beans, arranged like the petals and seeds of a flower on top of the other ingredients.

Lord, here's what we need today, right away, or as soon as we can get it: we need world peace, prosperity, security, life without risk, pleasure without pain, happiness without cost, and discipleship with no cross. That's why we're here, at church, to get our needs met. Our church tries to be user-friendly and seeker sensitive. That's why on Sundays we serve espresso with a dash of amaretto before our services, a little caffeine boost until we get to the main point of our worship: the prayer requests. So like we were saying, we need a quick recovery from gall bladder surgery, an effortless cataract removal, a happy marriage, obedient and chaste kids, and a reason to get out of bed in the morning. If you love us, you'll meet our needs. Now then, is there something that we could do for you? You're thirsty? Well, if you're the Messiah, why don't you fix yourself a divine drink? We've got needs of our own, thank you. It's our job to have need; it's your job to meet need. For this and all other needs, spoken and unspoken, felt and unfelt, incipient and obvious, personal and corporate, immediate and long term, we pray. Amen.  

Intimacy The woman in the cafe making my cappuccino — dark eyes, dyed red hair, sleeveless black turtleneck — used to be lovers with the man I’m seeing now. She doesn’t know me; we’re strangers, but still I can’t glance at her casually, as I used to, before I knew. She stands at the machine, sinking the nozzle into a froth of milk, staring at nothing — I don’t know what she’s thinking. For all I know she might be remembering my lover, remembering whatever happened between them — he’s never told me, except to say that it wasn’t important, and then he changed the subject quickly, too quickly now that I think about it; might he, after all, have been lying, didn’t an expression of pain cross his face for just and instant? I can’t be sure. And really it was nothing, I tell myself; there’s no reason for me to feel awkward standing here, or complicitous, as though there’s something significant between us. She could be thinking of anything; why, now, do I have the sudden suspicion that she knows, that she feels me studying her, trying to imagine them together?— her lipstick’s dark red, darker than her hair — trying to see him kissing her, turning her over in bed the way he likes to have me. I wonder if maybe there were things about her he preferred, things he misses now that we’re together; sometimes, when he and I are making love, there are moments I’m overwhelmed by sadness, and though I’m there with him I can’t help thinking of my ex-husband’s hands, which I especially loved, and I want to go back to that old intimacy, which often felt like the purest happiness I’d ever known, or would. But all that’s over; and besides, weren’t there other lovers who left no trace? When I see them now, I can barely remember what they looked like undressed, or how it felt to have them inside me. So what is it I feel as she pours the black espresso into the milk, and pushes the cup toward me, and I give her the money, and our eyes meet for just a second, and our fingers touch?

I wanted to take a photo of his face just then. That boyish grin. That look of love, of contentedness. Couldn't he see? We didn't need children to complete us. We were already complete. I had my flowers and plants, and he had his writing. Wasn't that enough? Didn't he love the ebb and flow of our life together just as it was? The way I'd race home for dinner with a basket brimming with vegetables from the market or a handful of herbs from a garden project, eager to read the pages he'd written that day. Didn't he love, as I did, the quiet mornings we spent in our garden, sipping espresso and discussing our latest venture to a flea market in Queens or an antiques shop in Connecticut? Once we carted an enormous painted dresser to a taping of 'Antiques Roadshow' only to find that the piece was made in China. I grinned at the memory.

The sauce. Memories flooded into her brain. It was zabaione. She had a sudden vision of herself, that first night in Tomasso's apartment, licking sauce from her fingers. Coffee. The next taste was coffee. Memories of Gennaro's espresso, and mornings in bed with a cup of cappuccino... but what was this? Bread soaked in sweet wine. And nuts--- a thin layer of hazelnut paste---and then fresh white peaches, sweet as sex itself, and then a layer of black chocolate so strong and bitter she almost stopped dead. There was more sweetness beyond it, though, a layer of pastry flavored with blackberries, and, right at the center, a single tiny fig. She put down the spoon, amazed. It was all gone. She had eaten it without being aware of eating, her mind in a reverie. "Did you like it?" She looked up. Somehow she wasn't surprised. "What was it?" she asked. "It doesn't have a name," Bruno said. "It's just... it's just the food of love.

Domestic If, when studying road atlases while taking, as you call it, your morning dump, you shout down to me names like Miami City, Franconia, Cancún, as places for you to take me to from here, can I help it if all I can think is things that are stupid, like he loves me he loves me not? I don’t think so. No more than, some mornings, waking to your hands around me, and remembering these are the fingers, the hands I’ve over and over given myself to, I can stop myself from wondering does that mean they’re the same I’ll grow old with. Yesterday, in the café I keep meaning to show you, I thought this is how I’ll die maybe, alone, somewhere too far away from wherever you are then, my heart racing from espresso and too many cigarettes, my head down on the table’s cool marble, and the ceiling fan turning slowly above me, like fortune, the part of fortune that’s half-wished- for only—it did not seem the worst way. I thought this is another of those things I’m always forgetting to tell you, or don’t choose to tell you, or I tell you but only in the same way, each morning, I keep myself from saying too loud I love you until the moment you flush the toilet, then I say it, when the rumble of water running down through the house could mean anything: flood, your feet descending the stairs any moment; any moment the whole world, all I want of the world, coming down.

Invisibility to the young of course is a quality that grows slowly: by thirty one is beginning to get fainter, by forty one is starting to disappear, by fifty the metaphorical hill has been crossed and one is simply no longer ther.

After a great deal of culinary soul-searching I picked the almond apricot pound cake with Amaretto, a black chocolate espresso cake with a burnt-orange frosting, and the beloved sweet potato cake with rum-soaked raisins. I could either make it in a Bundt pan with a spiked glaze or I could make it in three layers with a cream-cheese frosting. In the end I settled on the latter because I knew my cream cheese was one of my greatest strengths (the secret being to substitute fiori di Sicilia for the vanilla). It made me slightly crazy to think of leaving out the lemon cake with lemon-curd frosting- everyone died over that cake- but the frosting was very wet and the layers had a tendency to slide when transported. I loved the little lime-soaked coconut cakes but so many people took issue with coconut. A genoise was perfect for showing off, but if I wasn't there to serve it myself, I couldn't trust that it would be completely understood and I didn't think there would be any point in sending a container of syrup on the side with written instructions. And what about the sticky toffee pudding with its stewed dates and caramel sauce? That was as much a cake as anything else if you were willing to expand your boundaries little. I wasn't sure about the chocolate. It was my best chocolate cake but I didn't absolutely love chocolate. Still, I knew other people did. I felt I needed an almond cake and this one worked in the apricots, but I wasn't so sure about not having a frosting. Would it seem too plain? And the sweet potato cake, I had to have that. That was the cake from which everything had started. I had to make a commitment. I had to bake.

I love you and you’ve got yummy nuts, but unless you can pull a double espresso from your nipples,” she grinned, “I need to get my fix.

It was true, of course, there was an abnormal level of narcissism in our society, but it did not do, he told himself, to spend too much time going on about it. Society changed. Narcissism was about love, ultimately, even if only love of self. And that was better than hate. By and large, Hate, of all the tempting gods, was the unhappiest today. He had his recruits, naturally, but they were relatively few, and vilified. Did it matter if young men thought of fashion and hair gel when, not all that many years ago, their thoughts had tended to turn to war and flags and the grim partisanship of the football terrace?

chugged her espresso fast then sipped a latte,

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Eileen, my light, my love, my precious shot of espresso,” I say. “If anything, I’m the nuisance. You’re more than welcome here and honestly, they’re fucking thrilled.

Could we go somewhere that's inside and not raining?" she asked. She kissed him again and tasted espresso. "I have a place like that in mind." He gently pulled her hair as she bit his lower lip. "And I have an idea of how to warm you up." She rubbed her thumb against the back of his neck. "Don't tell me you have those nifty hand warmers." His hands spread across her rain-soaked back, and then slid down, down, down until they rested at the curve of her ass. "What I have in mind will warm up more than just your hands," she eventually said. "A heated blanket? I do love those.

Have you ever been in love?” she inquires, clutching her espresso cup. She’s seated right beside me, curled into her chair with her legs tucked under her chin. “With cannoli? Every bloody day of my life.” I take a bite, relishing in the light crunch of the pastry and the gooey sweet centre.

Ghastek took a sip of his espresso. “Strictly out of curiosity, what was the deciding factor in selecting the Beast Lord? You had options, and life with him must be regimented. He seems like the type to assert his dominance, and you always seemed like a person who dislikes being dominated.” “I love him.” Ghastek mulled it over for a second and nodded. “Ah. That explains it.

ETC How many thoughts fit in the word etcetera ?

My Italian grandmother did not expect work to be a reflection of her identity. After my grandfather passed away, she did what she had to do to take care of their five children. She opened a coffee shop in a small town in the heel of Italy’s boot and worked there for thirty years. Until her death, she had a single bulbous bicep from repeatedly pulling down the manual lever of the espresso machine. Her identity was straightforward. First, she was a woman of faith. Then a mother, a grandmother, a sister, a fresh-pasta maker. She enjoyed her work at the coffee shop—loved it, even—but it did not define her.

For the love of espresso! The constant of my every morning. The sun warming my face, the breeze caressing my cheeks, autumn leaves tapping me on the shoulder, drops of rain washing away the dirt of my old life, and espresso on the porch. Feel it every day, as one day, you will feel for the last time.

...and the smell of coffee and sugar, along with the 3 espressos I’ve had since I’ve arrived, is nearly enough to make me forget that I could have fucked Fizzy into the California coastline last night. Well, anyway, let’s find her soulmate, shall we?

As the milky early morning sun slips in through her kitchen windows, Cosima plucks the blossoms off her yellow squash and begins to make her way through today's menu: courgette blossom and artichoke pizza, wild mushroom and tomato bruschetta, lemon and pistachio cake, vanilla and orange oil cannoli, espresso and hazelnut tart... And into each bowl she sprinkles a generous pinch of paternal love, protection, and devotion.

CHILDREN LEFT UNATTENDED WILL BE GIVEN AN ESPRESSO AND A FREE PUPPY and LOVE IS A FOUR-LEGGED WORD.

For that, surely, is what friendship is all about–about the giving of love and the assurance of love.

During the few brief moments she had quiet, Trista worked on the infused liquors she loved experimenting with. It wasn't enough to just pull ordinary taps and serve boxed wine and Bubba burgers. She needed to do unique things, she needed to do it better. Lavender-Thyme Gin. Adobo Chile Honey Tequila. Espresso Vodka with Vanilla Bean.

Former pastry chef Sam Mason opened Oddfellows in Williamsburg with two business partners in 2013 and has since developed upwards of two hundred ice cream flavors. Many aren't for the faint of heart: chorizo caramel swirl, prosciutto mellon, and butter, to name a few. Good thing there are saner options in the mix like peanut butter & jelly, s'mores, and English toffee. A retro scoop shop off Bowery, Morgenstern's Finest Ice Cream has been bringing fanciful flavors to mature palettes since opening in 2014. Creator Nicholas Morgenstern, who hails from the restaurant world, makes small batches of elevated offerings such as strawberry pistachio pesto, lemon espresso, and Vietnamese coffee. Ice & Vice hails from the Brooklyn Night Bazaar in Greenpoint, and owners Paul Kim and Ken Lo brought it to the Lower East Side in 2015. Another shop devoted to quality small batches, along with weird and wacky flavors, you'll find innovations like Farmer Boy, black currant ice cream with goat milk and buckwheat streusel, and Movie Night, buttered popcorn-flavored ice cream with toasted raisins and chocolate chips.

Shelves were jam-packed with orange and brown packaged treats: chocolate-covered Cheerios, chocolate-covered cornflakes, chocolate-covered raisins and pretzels and espresso beans. Chocolate malt balls, chocolate almonds, and giant 2.2-pound "Big Daddy" chocolate blocks. There was caramel corn, peanut brittle, mudslide cookie mixes, and tins of chocolate shavings so you could try replicating Jacques's über-rich hot chocolate at home- anything the choco-obsessed could dream was crammed in the small space. An L-shaped counter had all manner of fresh, handcrafted temptations: a spread of individual bonbons with cheeky names like Wicked Fun (chocolate ganache with ancho and chipotle chilies), Love Bug (key lime ganache enveloped in white chocolate), and Ménage à Trois (a mystery blend of three ingredients). Platters of double chocolate chip cookies and fudge brownies. And there were his buttery croissants and pain au chocolat, which duked it out in popularity with the French bakery across the street, Almondine.

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