Honey And Vinegar Quotes

Daemon: Ever hear the saying you catch more lions with honey than vinegar? Katy: I think it's 'catch more bees' and not lions. Daemon: Whatever.

Have you never heard the saying ‘you attract more flies with honey than vinegar’?” “Why would I want to attract flies?” “Never mind.

Nonna said you could catch more flies with honey than with vinegar. I figured a cannoli would help me catch a prince of Hell just fine.

I was a thorn rushing to be with a rose, vinegar blending with honey… Then I found some dirt to make an ointment that would honor my soul… Love says, “You are right, but don’t claim these changes. Remember, I am wind. You are an ember I ignite.

Tart words make no friends; a spoonful of honey will catch more flies than a gallon of vinegar.

Do no harm. Be nice. You catch more flies with honey than vinegar. But what if I don’t want to catch the flies? What if I’d rather see them swatted?

Shahrzad paused. Then made a decision. Honey catches more flies than vinegar.

My mam always used to tell me that you catch more flies with honey than with vinegar. And Eddie from Tesco is a fly, but he's got a taste for vinegar. It's like vinegar is all he's ever had from people, and now he doesn't even know what honey tastes like.

You catch more flies with honey than you do with vinegar.

It’s a reflex, something that’s been ingrained in me. Do no harm. Be nice. You catch more flies with honey than vinegar.

Remember what your mama told you about honey and vinegar: Be nice, and you’ll catch more flies, if nothing else.

Well, in my country they say that you can catch more flies with honey than with vinegar.” “Yes, they would,” Pyotr said mysteriously. He had been walking a couple of steps ahead of Kate, but now he dropped back and, without any warning, slung an arm around her shoulders and pulled her close to his side. “But why you would want to catch flies, hah? Answer me that, vinegar girl.

In my country they have proverb: ‘Beware against the sweet person, for sugar has no nutrition.’ ” This was intriguing. Kate said, “Well, in my country they say that you can catch more flies with honey than with vinegar.

Daemon: "Ever hear the saying you catch more lions with honey than vinegar?" Katy: "I think it's 'catch more bees and not lions.'" Daemon: "Whatever.

you can catch more flies with honey than you can with vinegar, and I guess I still believe it.

My mama always told me that you get more flies with honey than with vinegar.

I think he believes you catch more flies with honey than with vinegar," I respond. Snow snorts. "Ah, the homey aphorisms of District Twelve are alive and well.

Stale words, what are they worth? A moment comes and God help those for whom it never comes. When love of such nobility possesses this shaking frame That even the sweetest word, the ultimate honey, stings like vinegar.

There’s lots of sticky things here,” he said. “I see blackstrap molasses, wild clover honey, corn syrup, aged balsamic vinegar, apple butter, strawberry jam, caramel sauce, maple syrup, butterscotch topping, maraschino liqueur, virgin and extra-virgin olive oil, lemon curd, dried apricots, mango chutney, crema di noci, tamarind paste, hot mustard, marshmallows, creamed corn, peanut butter, grape preserves, salt water taffy, condensed milk, pumpkin pie filling, and glue.

Apple cider vinegar and honey has been ingested for years as a mixture. It helps with aging, with detoxification and as a natural healer.

You catch more flies with honey than vinegar.

You catch a lot more flies with honey than vinegar, as they say, though I warrant you get even more flies with corpses. Flies aren’t too picky, when you come to it.

It's like Eldridge Kestenbaum always says - you catch more flies with honey than with vinegar." "Horse manure catches more flies than honey and vinegar put together," retorted Mark.

ZERO BELLY VINAIGRETTE There’s developing research to suggest vinegar can aid weight loss by keeping our blood sugar steady. One study among pre-diabetics found the addition of 2 tablespoons of apple cider vinegar to a high-carb meal reduced the subsequent rise in blood sugar by 34 percent. Shake up this recipe in a mason jar and you’ll have delicious, additive-free dressing for the week! Yield: 1 cup, about 16 servings ⅓ cup raw apple cider vinegar ⅔ cup extra-virgin olive oil 1½ teaspoons Dijon mustard 1½ teaspoons honey ¼ teaspoon salt

You’ll get more accomplished using honey and money than you will vinegar and fear,

I gave her a polite smile and a sweet “Thank you,” because honey catches more flies than vinegar—which, not only was a lie, but who the heck wanted to catch flies anyway.

My mother used to say you can catch more flies with honey than you can with vinegar,

It takes some effort, but I manage to eventually communicate that I’d like hot water with honey and three tablespoons of white vinegar. This is harder than it should be.

Kate said, “Well, in my country they say that you can catch more flies with honey than with vinegar.

You take more flies with honey than vinegar, Hogg.” Hogg snorted. “And what’s a fly’s pelt worth, young master?” he said.

You are all vinegar, my dear Helen. I believe in the judicious application of honey.

you can catch more flies with honey than you can with vinegar,

Klaus leaned out the window and began to pour the mixture of blackstrap molasses, wild clover honey, corn syrup, aged balsamic vinegar, apple butter, strawberry jam, caramel sauce, maple syrup, butterscotch topping, maraschino liqueur, virgin and extra-virgin olive oil, lemon curd, dried apricots, mango chutney, crema di noci, tamarind paste, hot mustard, marshmallows, creamed corn, peanut butter, grape preserves, salt water taffy, condensed milk, pumpkin pie filling, and glue onto the closest wheels, while his sister tossed the hammocks out of the door, and if you have read anything of the Baudelaire orphans' lives - which I hope you have not - then you will not be surprised to read that Violet's invention worked perfectly.

2 tsp. diced fresh garlic; 3 tbs. olive oil; 5 tbs. pure clover honey; 1 tbs. apple cider vinegar; ½ tsp. cayenne pepper; ¼ tsp. asafetida (optional); ¼ cup strong green tea, freshly made.

Ox Cart Man In October of the year, he counts potatoes dug from the brown field, counting the seed, counting the cellar's portion out, and bags the rest on the cart's floor. He packs wool sheared in April, honey in combs, linen, leather tanned from deerhide, and vinegar in a barrel hoped by hand at the forge's fire. He walks by his ox's head, ten days to Portsmouth Market, and sells potatoes, and the bag that carried potatoes, flaxseed, birch brooms, maple sugar, goose feathers, yarn. When the cart is empty he sells the cart. When the cart is sold he sells the ox, harness and yoke, and walks home, his pockets heavy with the year's coin for salt and taxes, and at home by fire's light in November cold stitches new harness for next year's ox in the barn, and carves the yoke, and saws planks building the cart again.

Merriem goes to the kitchen and quickly returns with a wooden tray piled high with thickly sliced bread and brightly patterned dishes of olive oil and dark vinegar. The bread is vivid yellow. It crumbles in my mouth and tastes sweet, honeyed. "Dandelions," Merriem says to me. Papa is staring at his half-eaten piece. "I thought dandelion was a weed?" "It is," Merriem replies with a grin. "Isn't it marvelous?" "Yes, it's very nice," Papa says, still looking a little puzzled. "Dad and I call it sunshine bread, eh, Dad?" Huia says.

Pear and Arugula Salad Although it sounds like a weird combination at first, this salad is delicious. It combines the pears with arugula and walnuts and the final result is rich and filling.   Time: 20 minutes Servings: 4   Ingredients: ·       1 pound arugula ·       2 pears, sliced ·       ½ lemon, juiced ·       1 teaspoon honey ·       1 teaspoon apple cider vinegar ·       1 tablespoon Dijon mustard ·       Salt and pepper to taste ·       ¼ cup walnuts, chopped   Directions: 1     Place the arugula on a platter. Arrange the pear slices over the arugula. 2     In a small glass jar, mix the lemon juice, honey, vinegar and mustard. Add salt and pepper to taste and cover the jar with a lid. 3     Shake well then drizzle the dressing over the salad. 4     Top with walnuts and serve immediately.   Nutritional information per serving Calories: 145 Fat: 5.7g Protein: 5.4g Carbohydrates: 22.8g

Not exactly Vogue material, are you?’ ‘True,’ he says, nodding. It’s a bit sad that this is his default setting. My mam always used to tell me that you catch more flies with honey than with vinegar. And Eddie from Tesco is a fly, but he’s got a taste for vinegar. It’s like vinegar is all he’s ever had from people, and now he doesn’t even know what honey tastes like.

The light sesame ginger dressing goes perfectly with this Asian-inspired salad. 2 cups shredded romaine lettuce 1 cup shredded cabbage 2 scallions, finely chopped 1 large carrot, shredded or finely chopped 1 handful cilantro, chopped 1/2 avocado, pitted and chopped 2 cups shredded chicken 1/4 cup peanuts, roughly chopped, for serving LIGHT SESAME GINGER DRESSING 3 tablespoons sesame oil 1 teaspoon soy sauce 3 tablespoons rice vinegar 1 tablespoon honey 1 tablespoon toasted sesame seeds 11/2-inch piece fresh ginger, peeled and minced 1. In a large bowl, combine all the salad ingredients. 2. In a small bowl, combine all dressing ingredients and whisk thoroughly. 3. Toss the salad with the dressing or leave the dressing on the side. 4. Sprinkle with peanuts.

A chilled pea soup of insane simplicity, garnished with creme fraiche and celery leaves. Roasted beet salad with poached pears and goat cheese. Rack of lamb wrapped in crispy prosciutto, served over a celery root and horseradish puree, with sautéed spicy black kale. A thin-as-paper apple galette with fig glaze. Everything turned out brilliantly, including Patrick, who roused himself as I was pulling the lamb from the oven to rest before carving. He disappeared into the bathroom for ten minutes and came out shiny; green pallor and under-eye bags gone like magic. Pink with health and vitality, polished and ridiculously handsome, he looked as if he could run a marathon, and I was gobsmacked. He came up behind me just as I was finishing his port sauce for the lamb with a sprinkle of honey vinegar and a bit of butter, the only changes I made to any of his recipes, finding the sauce without them a bit one-dimensional and in need of edge smoothing.

To only perceive what's visible to the eye is like having a beautiful jug but being oblivious to the real beauty of the wine inside, because you can only see the container. I drink from a pitcher, and I taste the delectable wine; but if you drink from the same vessel, God will only allow you to taste vinegar. Laily's love will never enter your hearts. Love for her shall never pull your ear. I'll taste honey from a pot while you'll taste poison. Every person sees what he chooses to see.

How To Detoxify Using Apple Cider Vinegar ACV detox Drink Always try and use organic apple cider vinegar that is raw, unprocessed and unfiltered. Use of any other types of apple cider vinegar like the processed and unfiltered ones is likely to be less effective. You can start the detoxification process by drinking two tablespoons of apple cider vinegar dissolved in water daily. ACV Tea Detox Drink Ingredients 1 tbsp of apple cider vinegar 2 tbsp of lemon juice 1 tsp of cinnamon 12 ounces of filtered water Honey to taste Dash of cayenne pepper Instructions Combine all the ingredients and consume immediately. For best results, drink three times a day. In case you feel that you have taken too much of apple cider vinegar and want a break from all that, you can also detoxify by soaking in a bath. ACV Detox Bath Add one cup of Apple cider vinegar and 1 cup of Epsom salts in your bath. Soak for twenty to thirty minutes to draw out toxins through your skin. This will relieve joints, aching and heal eczema and acne.

MAKES: 2 quarts COOKING METHOD: stove COOKING TIME: 20 minutes This is an all-purpose barbecue sauce, with a distinct garlic and tomato flavor. We have used this recipe to rave reviews at the James Beard Foundation and the American Institute of Wine and Food’s “Best Ribs in America” competition. Use it as a finishing glaze or serve it on the side as a dip for any type of barbecue. 2 TABLESPOONS OLIVE OIL ¼ CUP CHOPPED ONION 1 TEASPOON FRESH MINCED GARLIC 4 CUPS KETCHUP 1⅓ CUPS DARK BROWN SUGAR 1 CUP VINEGAR 1 CUP APPLE JUICE ¼ CUP HONEY 1½ TABLESPOONS WORCESTERSHIRE SAUCE 1½ TABLESPOONS LIQUID SMOKE 1 TEASPOON SALT 1 TEASPOON BLACK PEPPER 1 TEASPOON CAYENNE PEPPER 1 TEASPOON CELERY SEED Heat the olive oil in a large nonreactive saucepan over medium heat. Add the onion and garlic and lightly sauté. Stir in the remaining ingredients and heat until the sauce bubbles and starts to steam. Remove from the heat and cool to room temperature. Transfer to a tightly covered jar or plastic container and store refrigerated for up to 2 weeks.

... If I am correct... ... the secret to this sauce is honey and balsamic vinegar ." "Got it one, sir! Both ingredients have a mild sweetness that adds a layer of richness to the dish. The tartness of the vinegar ties it all together, ensuring the sweetness isn't too cloying and giving the overall dish a clean, pure aftertaste. The guide told me that Hokkaido bears really love their honey... ... so I tried all kinds of methods to add it to my recipe!" "Is that how he gave his sauce a rich, clean flavor powerful enough to cause the Gifting? Unbelievable! That's our Master Yukihira!" Something doesn't add up. A little honey and vinegar can't be enough to create that level of aftertaste. There has to be something else to it. But what? "...?! I got it! I know what you did! You caramelized the honey!" CARAMELIZATION Sugars oxidize when heated, giving them a golden brown color and a nutty flavor. Any food that contains sugar can be caramelized, making caramelization an important technique in everything from French cooking to dessert making. "I started out by heating the honey until it was good and caramelized. Then I added some balsamic vinegar to stretch it and give it a little thickness. Once that was done, I poured it over some diced onions and garlic that I'd sautéed in another pan, added some schisandra berries and then let it simmer. After it had reduced, I poured bear stock over it and seasoned it with a little salt... The result was a deep, rich sauce perfect for emphasizing the natural punch of my Bear-Meat Menchi Katsu!" "Oho! You musta come up with that idea while I was relaxing with my cup o' chai! Not bad, Yukihira-chin! Not bad at all! Don'tcha think?" "Y-yes, sir..." Plus, there is no debating how well honey pairs well with bear meat. The Chinese have long considered bear paws a great delicacy... ... because of the common belief that the mellow sweetness of the honey soaks into a bear's paw as it sticks it into beehives and licks the honey off of it. What a splendid idea pairing honey with bear meat, each accentuating the other... ... then using caramelization and balsamic vinegar to mellow it to just the right level. It's a masterful example of using both flavor subtraction and enhancement in the same dish!

You need a battle plan,” Matt advised. “I never left the base without detailed reconnaissance and a battle plan. It’s why I came home alive.” Tate chuckled in spite of himself. “She’s a woman, not an enemy stronghold.” “That’s what you think,” Matt said, pointing a spoon in the other man’s direction before he lowered it into his cup. “Most women are enemy strongholds,” he added, with a wicked glance at his smiling wife. “You have to storm the gates properly.” “He knows all about storming gates, apparently,” Leta said with faint sarcasm. “Otherwise, we wouldn’t be expecting a grandchild…” She gasped and looked at Matt. “A grandchild. Our grandchild,” she emphasized with pure joy. Matt glanced at Tate. “That puts a whole new face on things, son,” he said, the word slipping out so naturally that it didn’t even seem to surprise Tate, who smiled through his misery. “You go to Tennessee and tell Cecily she’s marrying you,” Leta instructed her son. “Sure,” Tate said heavily. “After all the trouble I’ve given her in the past weeks, I’m sure she can’t wait to rush down the aisle with me.” “Honey catches more flies than vinegar,” Matt said helpfully. “If I go down there with any honey, I’ll come home wearing bees.” Leta chuckled. “You aren’t going to give up?” Matt asked. Tate shook his head. “I can’t. I have to get to her before Gabrini does, although I’m fairly sure he has no more idea where she really is than I did until today. I just have to find a new approach to get her back home. God knows what.” He sipped more coffee and glanced from one of his parents to the other. He felt as if he belonged, for the first time in his life. It made him warm inside to consider how dear these two people suddenly were to him. His father, he thought, was quite a guy. Not that he was going to say so. The man was far too arrogant already.

See, for the Kuri Kinton chestnuts, I used prepackaged boiled sweet potatoes! I simmered them in some orange juice and then mashed them until they were smooth. Normal Kuri Kinton use gardenia fruit to give the chestnuts an orange color, but I swapped those out for sweet potatoes and orange juice... ... making mine more of a Joke Kuri Kinton! The rolled omelet is made of egg and Hanpen fish cakes I found near the Oden ! I blended it all in a food processor with some salt and sugar before cooking it in an omelet pan. Red-and-White Salad! Seasoning regular salad veggies with salt, sugar and vinegar turns them into a Red-and-White Salad! Salting the veggies ahead of time draws out moisture, making them crispier and allowing them to soak up more sweet vinegar. Checkered Prosciutto Rolls! I just wrapped some snack-cup precut carrot and daikon sticks in prosciutto strips and voilà! A little honey and mustard dabbed inside the prosciutto works as a glue to hold it all together.

At the bottom of the passage, behind thick steel doors, I witnessed the true wealth of that country. Others have estimated the value in those rooms of grains, of nuts, of beans; of the millions in canned foie and white asparagus; of the greenhouses under their orange lights, and the vast spice grottos. I can't quote numbers. I can only say what happened when I pressed my face to a wheel of ten-year Parmigiano, how in a burst of grass and ripe pineapple I stood in some green meadow that existed only in the resonance, like a bell's fading peal, of that aroma. I can tell you how it was to cradle wines and vinegars older than myself, their labels crying out the names of lost traditions. And I can tell you of the ferocious crack in my heart when I walked into the deep freezer to see chickens, pigs, rabbits, cows, pheasants, tunas, sturgeon, boars hung two by two. No more boars roamed the world above, no Öland geese, no sharks; the day I climbed the mountain, there vanished wild larks. I knew, then, why the storerooms were guarded as if they held gold, or nuclear armaments. They hid something rarer still: a passage back through time. The animal carcasses were left unskinned. In the circulating air, the extinct revolved on their hooks to greet me.

SESAME DRESSING 1 ¼ tablespoons soy sauce ¼ tablespoon rice vinegar 1 teaspoon honey 1 teaspoon fresh minced ginger 1 ½ tablespoons vegetable oil

blackstrap molasses, wild clover honey, corn syrup, aged balsamic vinegar, apple butter, strawberry jam, caramel sauce, maple syrup, butterscotch topping, maraschino liqueur, virgin and extra-virgin olive oil, lemon curd, dried apricots, mango chutney, crema di noci, tamarind paste, hot mustard, marshmallows, creamed corn, peanut butter, grape preserves, salt water taffy, condensed milk, pumpkin pie filling, and glue.

honey than vinegar. This totally applies when asking for help.

There's no messing with perfection. (Okay, a little messing, just for fun.) A few crystals of coarse sea salt, a drizzle of local olive oil, and a sprig or two of purple basil. Sliced and layered in a white ceramic dish, the tomatoes often match the hues of the local sunsets--- reds and golds, yellows and pinks. If there were such a thing in our house as "too pretty to eat," this would be it. Thankfully, there's not. If I'm not exactly cooking, I have done some impromptu matchmaking: baby tomatoes with smoked mozzarella, red onions, fennel, and balsamic vinegar. A giant yellow tomato with a local sheep's milk cheese and green basil. Last night I got a little fancy and layered slices of beefsteak tomato with pale green artichoke puree and slivers of Parmesan. I constructed the whole thing to look like the Leaning Tower of Pisa. I love to think of the utterly pretentious name this would be given in a trendy Parisian bistro: Millefeuille de tomate provençale, tapenade d'artichaut et coppa de parmesan d'Italie (AOC) sur son lit de salade, sauce aigre douce aux abricots. And of course, since this is a snooty Parisian bistro and half their clientele are Russian businessmen, the English translation would be printed just below: Tomato napoleon of artichoke tapenade and aged Parmigiano-Reggiano cheese on a bed of mixed greens with sweet-and-sour apricot vinaigrette. The sauce abricot was a happy accident. While making the dressing for the green salad, I mistook a bottle of peach/apricot syrup for the olive oil. Since I didn't realize my mistake until it was at the bottom of the bowl, I decided to try my luck. Mixed with Dijon mustard and some olive oil, it was very nice--- much sweeter than a French vinaigrette, more like an American-style honey Dijon. I decided to add it to my pretentious Parisian bistro dish because, believe it or not, Parisian bistros love imitating American food. Anyone who has been in Paris in the past five years will note the rise of le Tchizzberger. (That's bistro for "cheeseburger.") I'm moderate in my use of social media, but I can't stop taking pictures of the tomatoes. Close up, I've taken to snapping endless photos of the voluptuously rounded globes. I rejoice in the mingling of olive oil and purply-red flesh. Basil leaves rest like the strategically placed tassels of high-end strippers. Crystals of sea salt catch the afternoon sun like rhinestones under the glaring lights of the Folies Bergère. I may have invented a whole new type of food photography: tomato porn.

And for a moment, the honesty of it overwhelms her. The old saying echoes in her head. Malfoy never tried to catch his flies with honey. He never promised sweetness. He threw vinegar the whole time. She wonders if she’s preferred vinegar to honey all along.

The classification system is now called the NOVA system, and it divides food into four groups.1 The first is ‘unprocessed or minimally processed foods’ – foods found in nature like meat, fruit and vegetables, but also things like flour and pasta. Group 2 is ‘processed culinary ingredients’, including oils,‡ lard, butter, sugar, salt, vinegar, honey, starches – traditional foods that might well be prepared using industrial technologies. They’re not things we can survive on, because they tend to be nutrient-poor and energy-dense. But mix them with stuff from the first group, and you’ve got the basis of some delicious food. Group 3 is ‘processed food’, ready-made mixtures of groups 1 and 2, processed mainly for preservation: think tins of beans, salted nuts, smoked meat, canned fish, chunks of fruit in syrup and proper freshly made bread. And then we come to Group 4, ‘ultra-processed foods’. It’s long, perhaps the longest definition I’d ever read of a scientific category: ‘Formulations of ingredients, mostly of exclusive industrial use, made by a series of industrial processes, many requiring sophisticated equipment and technology.

Honey + ACV: My go-to tranquilizer beverage is simple: 2 tablespoons of apple cider vinegar (I use Bragg brand) and 1 tablespoon honey, stirred into 1 cup of hot water. This was taught to me by the late and great Seth Roberts, PhD. Some of his readers also noticed large and immediate strength improvements in exercise after a few days of using this pre-bed cocktail.

She’d learned five things over the years that made all the difference in deal making. First, establish a relationship, get a feel for the other side. Be open. Sincere. And, most important, believed. Second, focus on the win-win. Never think only of yourself. Know what the other side wants and try to give it to them. Third, embody your inner adult. Never, ever think childishly. Be the stable adult at the table. Don’t argue. Instead, understand. Fourth, respect the rhythm of the relationship. Don’t force things. Allow them to flow naturally so the other side has time to reflect and consider. And finally, always choose honey over vinegar. But the honey must be genuine. Real. Desired.

Take 3 ~ 4 times  in one day, the mixture of one tablespoon of honey, 2 tablespoon of organic apple cider vinegar and 8 ounces of water.

it is much easier to catch flies with honey than with vinegar?” She

Every time I talk about ground rules someone inevitably takes these to mean that the strategy is about being nice to people. I've heard everything from “You catch more flies with honey than you do vinegar” to people attacking me for what they perceive as being nice to an enemy.

One girl made flatbread, another cleaned and sliced greens, cucumbers and mushrooms, and a third made dressing of olive oil, vinegars and herbs. So while they waited they had greens and mushrooms tossed in the dressing with crumbled goat cheese on top to eat on the folded-up flatbread. There was more flatbread to sop up the juices of the stewed rabbit and vegetables, and the dragons appeared, as they were finishing the meal, with yet more flatbread and honey.

It is not what is said. But how it is said. And on the same coin, you attract more bees with honey than you do vinegar. Two golden rules when dealing with international countries.

They’re being controlled,” Dax says to Daphne. “Very astute,” Simon says. “All it takes is a please most times. You know what they say: you can catch more flies with honey than vinegar.” “Why would I want to catch flies?” I ask. Simon raises his eyebrows. “Seriously? That’s the part of all this you question?

Happy Camper Tip #8   Balsamic marinated salmon filets—Whisk together a couple of tablespoons of brown sugar, three tablespoons of balsamic vinegar, one fourth cup of olive oil, two tablespoons of soy sauce and a tablespoon or so of honey. Pour over washed salmon filets in a plastic bag and marinate in the refrgerator for one to two hours. Grill over medium coals about ten minutes or until done, turning once.

Drain noodles and put it on a dry bowl. In another bowl mix almond butter, sesame oil, plum vinegar and honey. Toss noodles with this sauce. Serve and Enjoy!

oxymel, a honey and vinegar drink used for the treatment of fever, pain, or whatever else the peddler thinks they need to say to sell the swill. Now that was just sad.

the question is not whether more flies can be caught with honey than with vinegar, but why the flies are being caught in either case—and how this feels to the fly.

An evening tonic of honey and apple cider vinegar in a mug of water relieves the body of fatigue and replenishes it with potassium, producing a sensation of vitality.

Tart Words make no Friends: a spoonful of honey will catch more flies than a Gallon of Vinegar. Make haste slowly. Beware of little Expences, a small Leak will sink a great ship. No gains without pains. Many complain of their Memory, few of their judgment. When the Well’s dry, we know the Worth of Water. Good Sense is a Thing all need, few have, and none think they want. There is no Man so bad, but he secretly respects the Good. A good example is the best sermon. He that won’t be counsell’d, can’t be help’d. A Mob’s a Monster; Heads enough, but no Brains. Life with Fools consists in

Licorice steeped in vinegar, with honey and cloves. It will give you some strength and clear your head.

Recipe Hello from Honey Hollow! Lottie here! I hope you’re in the mood for something devilishly delicious. My famous, or rather infamous devil’s food cake is well—to die for. If you have a serious hankering for chocolate, you will not regret this. But be warned, your entire home will hold the scent of warm, tempting chocolate. It is rather hard to resist. Happy baking! From the kitchen of the Cutie Pie Bakery and Cakery Devil’s Food Cake 1½ cup of softened butter ¾ cup unsweetened baking coco 2 cups sugar 3 eggs 3 cups sifted all-purpose flour ¼ tsp salt 1 ½ tsp baking soda ¾ cup milk 1 cup hot water 1 tsp white distilled vinegar 1 tablespoon vanilla extract Instructions Preheat oven 350° Grease and dust with coco powder or flour, two 9 inch round pans or a 9x13 pan. *I prefer to use a stand mixer. Although mixing by hand works well, too. Mix and cream together coco, sugar, butter, milk and eggs. Slowly mix in one cup of hot water. Add flour, salt, baking soda, vinegar and vanilla extract. Pour into two pans evenly, or a single prepared pan. Bake at 350° for 30 minutes or until a toothpick inserted into the middle, comes out clean. Cutie Pie Bakery and Cakery’s Go-to Chocolate Frosting Recipe 6 tablespoons softened butter ¾ cup unsweetened baking coco Pinch of salt 3 tablespoons hot water 1 ¾ cup of powdered sugar In a mixing bowl, cream butter, coco, salt, and water. Stir until it reaches a smooth finish. Slowly add in powdered sugar. Make sure it reaches your desired consistency. If it’s too thick, add a touch more water. If it’s too thin, add in a touch more powdered sugar. Frost your cooled devil’s food cake and enjoy!

New Skill Learned! Intimidation (Common), level 1! They say honey catches more flies than vinegar, but you've found blood works just as well.

A simple roast duck, with an orange sauce, might be a good way to start," he said. "The secret is to prick the skin in a thousand places, place it in a moderate oven for an hour, bring it out, let it stand for the fat to run off, then baste it, put it back in a hot oven to crisp the skin." "Is this how you are serving it tonight?" "No, that would be an insult to my talent," he said. "I serve the traditional magret de canard. The breast of the duck cooked in its own fat until the skin is crisp, and then I shall serve it with figs and balsamic vinegar and local honey.

I responded with what seemed an appropriate blend of honey and vinegar, suggesting that wit, like anything else, is rarely found where rarely sought, and that in my experience it was damned uncommon in men as well. Artie beamed; if it was a test, I had passed.

You catch more flies with honey than with vinegar.

She scrounged herbs from the cook and planted some of the seeds she’d smuggled on board with her in a box of manure: arnica for pains and bruises, mandrake for sleeplessness, and pennyroyal, a flowering mint, for unwanted pregnancy. For dysentery, egg whites and boiled milk. For fainting spells, a tablespoon of vinegar. She created a paste from lard, honey, oats, and eggs as a salve for chapped hands and feet.

⅓ cup raw apple cider vinegar ⅔ cup extra-virgin olive oil 1½ teaspoons Dijon mustard 1½ teaspoons honey ¼ teaspoon salt ¼ teaspoon black pepper

Serving Size: 1 cup Preparation & Cooking Time: 10 minutes Ingredients: 2 tablespoons Dijon mustard 3 tablespoons honey ¼ cup cider vinegar ½ cup olive oil Instructions: Mix the mustard and honey in a bowl. Stir in the vinegar. Whisk until smooth. Gradually add the oil. Transfer mixture to a glass jar with lid. Refrigerate until ready to use. Nutrients per Serving: Calories 150 Fat 14 g Saturated fat 2 g Carbohydrates 7 g Fiber 0 g Protein 0 g Cholesterol 0 mg Sugars 7 g Sodium 95 mg Potassium 17 mg

You catch more flies with honey than vinegar. But rotten corpses catch the most.

Four & Twenty is a seasonal bakeshop- it is Brooklyn, after all, where seasonal, local, and sustainable are the altars at which all foodies worship. The sisters aren't opposed to experimenting with off-season or foraged ingredients but prefer following the popular credo that just so happened to also be their grandma's philosophy: "It just feels better," Emily explains. "Local is so much better and tastier." While they constantly develop new recipes- honey rosemary shoofly, chocolate bourbon mint, strawberry kefir lime- there is one fan favorite that the Elsens make year round: the salted caramel apple pie. In a show of romanticism, Andrew and I decided to split a slice. Apple pie takes many forms: chunky fruit or dainty slices, oozing with juices, laden with spices, crumbly tops, and moist middles. Without even taking a bite, I knew this was going to be special. The thinly sliced apple rings- visible from the side but obscured from above by thick, sugar-dusted latticework- were densely stacked. Along with a commitment to seasonal fruit and local ingredients, the sisters are hell-bent on having an all-butter crust. "A good crust is a mark of someone who's paid a lot of attention and who cares about what they're making," Emily insists. They don't use Crisco or lard, no margarine or hot oil- just pure butter with a titch of apple cider vinegar to add a little tang, tenderness, and the right flake. Andrew let me take the first bite. The pie had a perfect amount of give. It was soft and juicy, but not soggy (the downfall of promising slices in lesser hands). Neither sweet nor tart, the salted caramel enrobed the fruit and added a note of savoriness. As promised, the crust was killer.

Vinegar even has been mixed with honey;

Oh, she was a lousy, two-timing bitch. But she knew how to drizzle on the honey after she splashed you with vinegar.

You can catch more fries with vinegar than you can with honey.

Unlike the pantries featured in interior design magazines, mine has no bespoke timber or marble finishes. It is, instead, a simple walk-in cupboard with pockmarked walls. And on its six shelves, painted white, the cycle of life is evident: eggs, nuts, seeds, spines, bones. A collage of primeval things born of nature, speaking of the land: oats, bark, leaves; and the sea: dulse, anchovies, mackerel. Things, now in tins and jars, that have absorbed the power of soil, oxygen, water and sun. And pickled things, suspended in time: mushrooms and cucumbers, noble-looking white asparagus spears erect in brine. Herbal and floral vinegars, sweet and fruity. Soot-black Persian dried limes, snow-white coconut milk, Sichuan peppercorns, Scottish heather honey, Japanese bonito stock, Turkish lokum, dried Polish mushrooms. A flavor atlas of the world.

draped two slim slices of cooked foie over each piece of toast, drizzled the honey-vinegar sauce over each one. Isabelle took the plates to table as Bruno put the portions of anchaud into the red wine and shallot sauce and left them on a very low heat alongside the potatoes. Finally he took an opened bottle of Monbazillac from the refrigerator, four fresh glasses and joined his guests around the big table that took up one side of his living room.

HONEY MUSTARD VINAIGRETTE You can alter this basic recipe by adding any of the following ingredients: ½ teaspoon sweet paprika, 1 teaspoon grated lemon or orange peel, or 1 teaspoon dried herbs, such as tarragon, basil, mint, or oregano. If you prefer fresh herbs, use 1 tablespoon of the finely chopped leaves. TOTAL TIME: 5–10 MINUTES YIELD: 1½ CUPS ¼ cup vinegar of your choice 1–2 tablespoons freshly squeezed lemon juice, lime juice, or orange juice 1 tablespoon honey 1–2 garlic cloves, finely minced or pushed through a garlic press 1 tablespoon prepared mustard or 1 teaspoon powdered mustard ¾ teaspoon salt, or more or less to taste Freshly ground black pepper to taste 1 cup extra virgin olive oil, preferably unfiltered Combine all ingredients except the oil and mix until well blended. You can beat with a spoon or wire whisk or blend for ten seconds in a food processor on medium-high speed. Then add the oil in a thin drizzle, whisking constantly. If you’re using a food processor, process on medium speed as you add the oil. Pour enough dressing over the salad to coat the greens, but not so much that it pools in the bottom of the salad bowl. Store in the refrigerator for up to two weeks. Bring to room temperature before using.

Recipe for Raspberry Vinegar A refreshing summer drink with a tingle like a carbonated punch. To make your own Raspberry Vinegar Concentrate: 6 cups fresh or frozen raspberries 1 cup white vinegar Pour vinegar over the berries, cover, and let brine for 2-3 days at room temperature. Strain out juice and discard the pulp. Measure the juice and add an equal amount sugar or honey, heating to dissolve. This will make about 1 quart concentrate. Pour a small amount in the bottom of a glass and fill with water. You’ll soon see what strength you enjoy! The quart of concentrate will make about 8 gallons of beverage but stores perfectly fine in a covered jar in the fridge for a long time. If you’re making a mega-batch (I often do 4-5 gallons of frozen berries at a time), you can preserve the concentrate by hot water bath canning quart jars for 15 minutes. Enjoy a taste of summer year ’round!

Whoever restrains his anger, Allah will conceal his faults. Whoever restrains his rage when, if he wanted, he could act upon it, Allah will fill his heart with hope on the Day of Resurrection. Whoever walks with his brother (to help him) when he has a need until he meets his need, Allah will cause his feet to be steadfast on the Day when feet will slip. A bad attitude spoils a good deed just as vinegar spoils honey.

1 large egg 2 pounds pork tenderloin ½ cup almonds, finely chopped ¼ cup coconut flour 2 teaspoons dried rosemary 1 teaspoon freshly ground black pepper ½ teaspoon garlic powder ½ teaspoon salt 2 teaspoons coconut oil, for coating the pan 1 tablespoon ghee One 15-ounce can beets, drained and coarsely chopped 2 cups water ¼ cup seedless black raisins ¼ cup dried cranberries 1 tablespoon apple cider vinegar 1 tablespoon honey (optional) ½ cup cherries, pitted and chopped 1. Preheat the oven to 450°F. 2. In a large bowl, whisk the egg until blended and then place tenderloin in egg mixture to coat. 3. Combine the almonds, coconut flour, rosemary, pepper, garlic powder and salt in a small bowl and mix well. 4. Coat a broiler pan with the coconut oil. Dredge the pork in the almond mixture and place on the

Store-bought spices are often sprayed with preservatives to extend shelf life, and yet they lose potency over time. Purchase spices whole and grinds small amounts at a time. Preserve them in airtight glass jars to keep them fresh. Pantry Whole mung beans Split mung beans, also called yellow dal or moong dal Basmati rice Ghee, or grass-fed unsalted butter to make your own Extra-virgin olive oil Coconut oil Apple cider vinegar Tamari (a Japanese variety of soy sauce that is gluten-free and preservative-free) Almonds, cashews, pumpkin seeds, sunflower seeds Shredded coconut Cocoa powder Raw honey Maple syrup Jaggery or Sucanat Fresh produce Lemons, limes, citrus, in season Apples, berries, seasonal fruits Root vegetables, like carrots, sweet potatoes, turnips, according to season Leafy greens, in season Seasonal favorites like avocado, broccoli, pumpkin Fresh peas and green beans Fresh cilantro, parsley, other herbs Spices/herbs Spring: Ground ginger, cinnamon, turmeric, black pepper, cayenne, or red pepper flakes Summer: Ground coriander, turmeric, fennel seeds, mint, dill Autumn: Ground ginger, cinnamon, cardamom, whole nutmeg, fenugreek Winter: Ground ginger, cinnamon, cloves, turmeric, fenugreek General: Mustard seeds (brown), pink or sea salt, whole peppercorns Miscellaneous Whole-milk plain yogurt Dates

Andrew was always the vinegar, I was the honey. He agitates, I smooth over. He’s the master at manipulating a situation to suit his version of reality, and as awful as his words are to hear, at least now we’re back in familiar territory.

I've got a leftover cooked pork chop from dinner last night, an acorn squash, pistachio nuts, and honey vinegar." "Okay," I say, practically watching the wheels turning in his little head. "Time starts... now!" Ian gets down to business, steeling his little chef's knife. "Talk me through it as you go," I say. "I'm going to do a pork chop and roasted squash quesadilla with pistachio chimichurri and honey vinegar crema." "That seems smart. Tell me why as you prep." Ian begins slicing the acorn squash into rings, laying them on a baking sheet and drizzling with olive oil. "Well, the pork chop is already cooked, and quesadillas are a smart use for leftovers because they cook fast so things don't have time to dry out or get tough. The squash has good sweetness, which will go well with the pork, and will also be friends with the honey vinegar." "Good. Why not just toss the pistachios into the quesadilla?" He seasons the acorn squash rings expertly with kosher salt, taking a pinch from the bowl and holding his hand at eye level, raining the salt crystals down evenly over the squash, and then pops the tray in the oven. "Because the heat of cooking would make them lose their snap and you need that textural element for contrast with the soft quesadilla." "Excellent. Tell me about the chimichurri." He throws the pistachios into a small nonstick sauté pan and starts to toast them. "Well, I'm toasting the nuts to bring out the flavor and intensify the crunch, and I'm going to chop them roughly and mix them with minced green olives, mint, parsley, shallots, olive oil, a touch of the honey vinegar, maybe some red pepper flakes for heat.

Today I have prepared for you a pork and roasted squash quesadilla with fontina and chèvre, served with a pistachio chimichurri and a honey vinegar crema. Please enjoy." I take my fork and knife and cut off a tip of the quesadilla, dragging it through the crema, and using my knife to make sure I get some chimichurri on the bite as well. I close my eyes and taste. The tortilla is crisp; the pork surprisingly juicy, despite being a lean cut that was reheated; the acorn squash sweet. The fontina was a good choice. It's super gooey but has a mild flavor that lets the pork and squash shine. The slightly sweet-and-sour crema works well, as does the bright herbal crunch of the chimichurri. Frankly, if I'd been served this dish in a restaurant, I'd have been pleased.

tasting the four elements (yoruba) In a ritual adapted from a Yoruba tradition, the bride and groom taste four flavors that represent different emotions within a relationship: sour (lemon), bitter (vinegar), hot (cayenne), and sweet (honey). By tasting each of the flavors, the couple symbolically demonstrates that they will be able to get through the hard times in life and, in the end, enjoy the sweetness of their marriage.

I watched as Ian pulls the cooked squash out of the oven and drops it on the part of the cooktop that is currently not in use to let it cool for a moment while he mixes honey vinegar and a touch of brown sugar into thick crème fraîche, tasting along the way with the spoons I keep in a little cup on the stovetop. Satisfied with the crema, he turns back to the food processor, where he has chopped the pistachios, shallots, olives, and herbs, and empties out the contents into a bowl, adding a splash of the honey vinegar, a pinch of red pepper flakes, and a healthy glug of olive oil. He tastes, adds salt and a good grinding of black pepper, tastes again, and nods, pleased with himself. "Ten minutes to go," I say, checking my phone. "Keep talking me through things." Ian reaches for a large flour tortilla and places it in a dry nonstick skillet. "I'm going to assemble the quesadilla now," he says, sprinkling shredded fontina cheese over the whole surface of the tortilla. He dots the shredded cheese with small bits of fresh goat cheese. "I'm using fontina because it melts well and is mild, and some chèvre for a bit of punch and creaminess. Now the pork." He has sliced the pork thin, and layers it over the cheeses, following with cubes of the roasted squash.

We plucked the petals off of flowers without realizing we were killing them.

and the worst battle is between what we know and what we feel.

she grabbed the moon as the stars screamed, and the entire universe felt her pain.

so, she described everything in third person, and she called it a story. because most people don't know it's possible to hurt this much. and she likes to think she isn't any different.

and, somehow, when the truth is a gunshot in a silent world, society suddenly becomes deaf.

i destroyed myself by loving you.

I threw my calendars away because I didn't want to waste my time counting down days when I could be living them, instead.