Juniper Berry Quotes

Sometimes that which seems ordinary is really most extraordinary of all.

Juniper berries are a superfood, which basically makes gin a cold-pressed juice,” he says. “I’m looking out for my health.

I grab the bottle of lotion sitting next to it, uncap it and inhale. Immediately I’m hit with the familiarity and one of the triggers of my addiction to her, her scent. Reading the label, it dawns on me why. Juniper Berry. No wonder I’m addicted to her smell. I drink the contents of her scent nightly In. My. Fucking. Gin.

Even without much experience in friendships, the lonely girl and the castaway boy filled the time as two friends should.

I COME FROM THE belly of the snake. The dark side of the moon. From my grandmother’s gin still: juniper berries, coriander, orrisroot. I leave a bitter taste on your tongue.

THE HOUSE WAS A MANSION, te lake was a pool, Kitty was a dog, and Juniper Berry was an eleven-year-old girl.

The main herbs to treat MRSA are cryptolepis, sida, alchornea, bidens, black pepper, the berberines, usnea, juniper berry, isatis, licorice, ginger, ashwagandha, echinacea, red root, reishi, honey, and Artemisia annua.

That last summer, the kitchen reeked of pickling spice, anise seed and juniper berries. Watermelon jam, lavender jellies and crystalized fennel cooled on the pantry shelves. Jars with mango pickles and pickled onions, an old habit from his days in London, were set aside in the wine cellar to cure. Honeycombs were stacked in bowls on the sideboard, draining, waiting to be melted into candles mixed with olive oil and pressed into soaps. Thunderstorms were canned along with plum jam. Memories seeped onto the pine floorboards.

Oma says, when we were put on earth a really long time ago, each person came with a plant to heal all the troubles that come later....We've got Indian balsam, sage, wild rose. We've got juniper berries and honeysuckle. All of them do something different inside, heal things.

This raises the question, was Brian Cohen divine? Let’s take a look at his miracles. In Monty Python’s Life of Brian, each “miracle” Brian performs leads to greater conviction on the part of his followers that his every utterance is Divinely sanctioned. His first miracle is to be “taken up” into heaven, only to be spotted in full sprint moments later. For his next miracle, he causes a juniper bush to bring forth juniper berries. Later he miraculously restores the power of speech to Simon, a hermit of eighteen years (by landing on his foot, that is). As evidence of Brian’s divinity mounts, his words are received by the devoted throng as Divine revelation. His exasperated plea for the crowd to “fuck off ” is treated as an invitation to ritual: “How shall we fuck off, O Lord?

Enterococcal organisms cause urinary tract infections, bacteremia, bacterial endocarditis, diverticulitis, and meningitis. The primary herbs to treat them are sida, alchornea, cryptolepis, bidens, ginger, echinacea, juniper berry, usnea, Artemisia annua, honey (I know, it’s not exactly an herb), licorice, oregano oil, and Acacia aroma. If you are treating a really tough vancomycin-resistant enterococcal infection, add ginger juice to your formulation; it strongly inhibits resistance mechanisms in these bacteria.

The balloon felt like nothing, like a handful of fog. She handled it delicately, caressing the orange latex. It seemed even more vulnerable now. Only the thinnest of layers kept her mother’s soul from mixing with the morning air. Juniper gently tied the balloon to her wrist for safekeeping. Beneath the orange shell was precious cargo indeed.

The more I experimented, the more I wanted to discover flavor, texture, scent. Gently toasting spices. Mixing herbs. My immediate instincts were toward anything like comfort food, the hallmarks of which were a moderate warmth and a sloppy, squelching quality: soups, stews, casseroles, tagines, goulashes. I glazed cauliflower with honey and mustard, roasted it alongside garlic and onions to a sweet gold crisp, then whizzed it up in a blender. I graduated to more complicated soups: Cuban black bean required slow cooking with a full leg of ham, the meat falling almost erotically away from the bone, swirled up in a thick, savory goo. Italian wedding soup was a favorite, because it looked so fundamentally wrong- the egg stringy and half cooked, swimming alongside thoughtlessly tossed-in stale bread and not-quite-melted strips of Parmesan. But it was delicious, the peculiar consistency and salty heartiness of it. Casseroles were an exercise in patience. I'd season with sprigs of herbs and leave them ticking over, checking up every half hour or so, thrilled by the steamy waves of roasting tomatoes and stewed celery when I opened up the oven. Seafood excited me, but I felt I had too much to learn. The proximity of Polish stores resulted in a weeklong obsession with bigos- a hunter's stew made with cabbage and meat and garnished with anything from caraway seeds to juniper berries.

Beatriz breathed in the sweet aromas that lately appealed to her. Those at the forefront were of various honeys in the wooden honey pots anchoring the tablecloth: lavender, orange blossom, and eucalyptus. But the room was a cornucopia of visual and olfactory treats. Marcona almonds were roasting in Reuben's old wood oven, and from the kitchen downstairs wafted scents of all the spices they would be offering their customers fresh over the counter in cloth bags: cinnamon stalks, cloves, anise, ground ginger, juniper berries, finely grated nutmeg. Nora and Beatriz packaged all the spices themselves. They would also offer ribbon-tied bags of Phillip's tea creations served in the café: loose leaves of lemon verbena, dried pennyroyal, black tea with vanilla. All around the room, on the floor, shelves, and counters, were baskets and baskets and baskets of irresistible delights: jars of marmalades and honeys and pure, dark, sugarless chocolate pieces ready to melt with milk at home for the richest hot chocolate. Customers could even buy jars of chocolate shavings, to sprinkle over warmed pears and whipped cream, or over the whipped cream on their hot chocolates. They sold truffles white and dark, with or without rum, biscuits with every variation of nuts and spices, bars small or large of their own chocolate, and dried fruits dipped in chocolate.

The spicy tingle that prickles at the nose is from the alkaloid piperine that's present in abundance in black pepper! Together with the pyrazine that develops when paprika powder is heated, the two aromas meld together and form the strong base of the dish's overall scent! The primary herbs used to ameliorate the gamy smell of the bear meat is thyme! The strong, herby scent of thymol- the active component of thyme- beautifully erases any stink the meat had! Then, uh... there's the cayenne and the oregano... and... uh... The oregano, and... "Aaaah! I can't! I just can't! Anytime I try to think, my mind just screams that it wants more!" Exquisite! Every last wisp of the bear meat's scent has been transformed into a powerfully savory flavor! The delicate complexity of the fragrance and the deep layers of the umami flavor... there is no denying it. "This dish... surpasses Soma Yukihira's." "I rubbed the bear meat with salt, my Cajun spice blend and other spices. I made sure to wrap it in a nice, thick coat of batter when I fried it up too. Plus, when I marinated it before battering it, I used plenty of juniper berries in the marinade. I ground them in a spice grinder first to really bring out their scent. Waves of juicy flavor so rich and refined that they even have a hint of sweetness to them should gush out of the bear meat with every bite.

A lavish breakfast buffet was set out in the dining room: quails' eggs fire-roasted in their shells; soft cheeses whipped to fine peaks and served on wispy crackers; delicate rose petal jelly and carmine berry cobbler.

The late fall weather was perfect for the picking of herbs, and they scoured the woods and moors. Barber especially wanted purslane; steeped in the Specific, it produced an agent that would cause fevers to break and dissipate. To his disappointment, they found none. Some things were more easily gathered, such as red rose petals for poultices, and thyme and acorns to be powdered and mixed with fat and spread on neck pustules. Others required hard work, like the digging of yew root that would help a pregnant woman to hold back her fetus. They collected lemon grass and dill for urinary problems, marshy sweet flag to fight deterioration of memory because of moist and cold humors, juniper berries to be boiled for opening blocked nasal passages, lupine for hot packs to draw abscesses, and myrtle and mallow to soothe itchy rashes.

The primary herbs to use to treat the condition, listed in order of strength against the organism, are the berberine plants, cryptolepis, isatis, usnea, lomatium, licorice, and echinacea. Because juniper berry is active against C. perfringens, I would suggest its use for C. difficile as well.

Choucroute This dish is pronounced “shoe-croote,” and is French for “sauerkraut.” As the sauerkraut cooks the taste becomes very mild. Because of the acidic nature of sauerkraut, it’s better to use an enameled skillet for this dish. Ingredients | Serves 6–8 4 slices bacon 1 large yellow onion, chopped 3 garlic cloves, sliced 2 apples, cored and sliced 1 quart sauerkraut, fresh, jarred, or bagged 1 bottle non-bitter beer, or ½ bottle Riesling 7 juniper berries, or ½ cup gin 8 peppercorns 2 bay leaves 1 tablespoon brown sugar ¼ pound ham, cubed 1½ pounds German sausages (knackwurst, bratwurst, garlic sausage, kielbasa) 1. Place a skillet over medium heat. Once it is heated, add the bacon to the skillet and fry until is cooked through but not crispy. Add the onion and cook for 5–7 minutes or until the onion starts to brown. Add the garlic and cook for 1 minute, stirring continually. 2. Add the apples, sauerkraut, and beer. Stir to combine. Add the juniper berries, peppercorns, bay leaves, and the sugar. Reduce the heat to low, cover, and simmer for 1 hour. 3. Stir the ham into the skillet and add the sausages. Cook for 1½ hours, covered. Add water to the pan if it seems like it is getting too dry. When the sausages are cooked through, serve while warm with boiled and buttered potatoes.

The sight of the table, arranged in a gigantic horseshoe, signalled emphatically that autumn was passing and winter was coming. Game in all possible forms and varieties dominated the delicacies heaped on great serving dishes and platters. There were huge quarters of boar, haunches and saddles of venison, various forcemeats, aspics and pink slices of meat, autumnally garnished with mushrooms, cranberries, plum jam and hawthorn berry sauce. There were autumn fowls–grouse, capercaillie, and pheasant, decoratively served with wings and tails, there was roast guinea fowl, quail, partridge, garganey, snipe, hazel grouse and mistle thrush. There were also genuine dainties, such as fieldfare, roasted whole, without having been drawn, since the juniper berries with which the innards of these small birds are full form a natural stuffing. There was salmon trout from mountain lakes, there was zander, there was burbot

red rose petals for poultices, and thyme and acorns to be powdered and mixed with fat and spread on neck pustules. Others required hard work, like the digging of yew root that would help a pregnant woman to hold back her fetus. They collected lemon grass and dill for urinary problems, marshy sweet flag to fight deterioration of memory because of moist and cold humors, juniper berries to be boiled for opening blocked nasal passages, lupine for hot packs to draw abscesses, and myrtle and mallow to soothe itchy rashes.

Almost as soon as I arrived back at Njoro, it began to rain for the first time in over a year. The sky went black, splitting open with a deluge that didn’t want to stop. Five inches fell in two days, and when the storm had finally cleared, and our long drought had ended, the land went green again. Flowers sprang across the plains in every colour you could think of. The air was thick with jasmine and coffee blossoms, juniper berries, and eucalyptus. Kenya had only been sleeping, the rain said now. All that had died could live again—except Green Hills.

WILD GAME MARINADE WITH JUNIPER AND GIN The year was 1976; the place, the La Varenne cooking school in Paris. A nice Jewish guy from Baltimore (yours truly) was about to have his first taste of wild game. Our instructor, Chef Fernand Chambrette, had secured a haunch of wild boar, and he prepared a traditional marinade of red wine and juniper berries to heighten its gamy flavor. A shot of gin reinforced the woodsy flavor of the juniper. If I’d known game could be this good, I would have tried it a lot sooner. You’ll be amazed by the power of this simple marinade to turn tame supermarket pork, beef, and even lamb into “wild” game. 3 cups dry red wine ½ cup balsamic vinegar ½ cup extra virgin olive oil 2 tablespoons gin 1 medium onion, thinly sliced 1 carrot, thinly sliced 1 rib celery, thinly sliced 2 cloves garlic, flattened with the side of a cleaver

When life gives you juniper berries, make gin!

Juniper,” I grin, my eyes half-mast from exhaustion. “You are aware, Trésor, that gin is made of juniper berries, right? “Don’t flatter yourself, Frenchman, that’s pure coincidence. I’ve been wearing it since I was sixteen.” “It’s not a coincidence,” I run my hand down her wings, her eyes hooding a little more with each caress. “Nothing about us is a coincidence. You should know that by now. Life may have a fucked-up sense of humor for pairing us together, and all outside forces may have deserted us, but if there was ever evidence of two people fucking fated to be together, star-crossed or not, it’s us.

a clutch of syllables tied with a blue string- red clover, lavender, damiana, juniper berries, and deer's tongue. A black candle. A copper ring of hair. Ink. Let it warp.

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Since she is a dryad, Juniper’s life source is tied to a juniper bush back on Long Island, but Grover explained that she can take short trips away from home as long as she keeps a handful of fresh juniper berries in her pockets. I didn’t want to ask what would happen if the berries got accidentally smashed.

The core of the fragrance Hayama is trying to build... ... is Jeneverbes." "Jene... verbes?" "That means juniper berries!" JENEVERBES (JUNIPER BERRIES) Perhaps the only spice derived from a conifer, juniper berries have been used as a spice as far back as ancient Egypt. They have been found in multiple pharaohs' tombs, including King Tut's. In the Middle Ages, juniper berries were added to distilled malt wine to make Jenever, the direct predecessor to gin. The berries have a piney tang that, as they mature, gains citrusy sweet notes and a fresh herby scent, making it a spice with a complex and layered aroma. "Add milk and flour to bear stock to make a thick and creamy roux, and then let it simmer. When it has turned fragrant and golden brown, add the seasonings and spices... ... to make a perfect, fragrant gravy to adorn my fried bear!

But for Juniper, the very best thing about the study was the smell. She reveled in the delightful scent wafting through the stuffy air. It was what first drew her into the room. She followed her nose down the hall, and it wasn’t long before she realized it was the pages of the books that so tickled her fancy and sense of smell. She grabbed a book from off the shelves, opened the spine—hoping to hear a crack—and inhaled deeply. Then she grabbed another and another. She decided that whichever book smelled best that day, and every day after, she’d read—typically the older the better.

braised pork shanks with borlotti beans stinco di maiale brasato con fagioli borlotti beans ½ pound dried borlotti (cranberry) beans 1 whole garlic head, cloves separated 1 cup extra virgin olive oil 1 Onion Brûlée (recipe follows) 1 carrot, peeled and diced 1 celery rib, diced 4 ounces bacon, cut into large dice 5 fresh flat-leaf parsley stems 3 sprigs fresh thyme 2 sprigs fresh rosemary Pinch of crushed red pepper flakes 1½ quarts chicken stock 1 tablespoon kosher salt 2 tablespoons sherry vinegar brine 1 pound kosher salt 1 cup honey 1 sprig fresh rosemary 5 juniper berries pork Four 1-pound pork hindshanks ½ cup vegetable oil 1 carrot, peeled and cut into large dice 1 celery rib, cut into large dice 2 cups dry white wine ½ cup Stewed Tomatoes (Chapter 3) 1 quart veal stock or chicken stock to serve 1 tablespoon unsalted butter 2 tablespoons chopped fresh flat-leaf parsley 1 To prepare the beans, in a large pot, soak the beans in enough cold water to cover by 2 or 3 inches for 6 to 12 hours. Change the water two or three times during soaking, if possible. Drain and set aside. 2 Use a broad knife to crush the garlic cloves, still in their skins. 3 Heat a saucepan over medium heat. Add the olive oil, onion, carrot, celery, bacon, parsley, thyme, rosemary, red pepper, and half of the garlic cloves to the pan and cook, stirring, for about 7 minutes, or until the vegetables soften. 4 Add the drained beans and the stock and bring to a boil over high heat. Reduce the heat and simmer for about 40 minutes, until the beans are tender but not so soft that they lose their shape. 5 Add the salt and vinegar. Stir to mix, remove the beans from the heat. Taste the cooking liquid and season to taste with salt. Let the beans cool in the cooking liquid and then refrigerate until ready to use. 6 To prepare the brine, in a large pot, mix 1 gallon of water with the salt, honey, rosemary, and juniper berries. Bring to a boil over high heat and cook until the salt and honey dissolve. Remove from the heat and let the brine cool to room temperature. 7 To prepare the pork, submerge the pork shanks in the cool brine, cover, and refrigerate for 3 hours. 8 Preheat the oven to 300°F. 9 Lift the shanks from the brine and pat dry. 10 Heat a large ovenproof casserole or braising pan over medium-high heat. When the pan is hot, put the vegetable oil in the pan and sear the pork shanks for 6 to 8 minutes on each side, or until golden brown. 11 Add the carrot, celery, and wine and the remaining garlic cloves and bring to a boil. Cook over medium-high heat for 8 to 10 minutes, or until reduced by half. Add the tomatoes and stock and bring to a boil.

And what was a story except a berry you ate over and over again, until your lips and tongue were red and every word you spoke was poison?