Lime Tea Quotes

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For tea she went down to see Misses Spink and Forcible. She had three digestive biscuits, a glass of limeade, and a cup of weak tea. The limeade was very interesting. It didn't taste anything like limes. It tasted bright green and vaguely chemical. Coraline liked it enormously. She wished they had it at home. "How are your dear mother and father?" asked Miss Spink. "Missing," said Coraline. "I haven't seen either of them since yesterday. I'm on my own. I think I've probably become a single child family.
Neil Gaiman (Coraline)
It was too early for gin and lime, and too hot for tea.
Ruth Hogan (The Keeper of Lost Things)
Iced tea, three lemons. Club soda, two limes. Martini with two olives and an onion. I’m particular about my drinks. [Laughs] I’m particular about a lot of things.
Taylor Jenkins Reid (Daisy Jones & The Six)
be making her tea; or, if my aunt were feeling 'upset,' she would ask instead for her 'tisane,' and it would be my duty to shake out of the chemist's little package on to a plate the amount of lime-blossom required for infusion in boiling water.
Marcel Proust (Remembrance of Things Past: Complete 7 volumes)
22 grams cinchona bark 4 grams dried hawthorn berries 8 grams dried sumac berries 2 grams cassia buds 3 cloves 1 small (2-inch) cinnamon stick, preferably Ceylon cinnamon 1 star anise 12 grams dried bitter orange peel 4 grams blackberry leaf 51⁄4 cups spring water 50 grams citric acid 2 teaspoons sea salt 1 stalk lemongrass, cut into 1⁄2-inch sections Finely grated zest and juice of 2 limes Finely grated zest and juice of 1 lemon 1⁄2 cup agave syrup Combine the cinchona bark, hawthorn berries, sumac berries, cassia buds, cloves, cinnamon, and star anise in a spice mill or mortar and pestle and crush into a coarse powder. Add the orange peel and blackberry leaf, divide the mixture among three large tea baskets or tea bags, and put a few pie weights in each. Bring the water to a boil in a large stainless-steel saucepan. Add the tea baskets, citric acid, and salt. Let simmer for 5 minutes. Add the lemongrass, cover partially, and let simmer 15 minutes longer. Add the lime and lemon zests and juices and let simmer, uncovered, until the liquid is reduced by a little less than half, making about 3 cups. Remove from the heat and remove the tea balls. Pour the agave syrup into a bowl. Set a fine-mesh strainer over the bowl and strain the tonic into the syrup. You will need to work in batches and to dump out the strainer after each pour. If the tonic is cloudy, strain again. Pour into a clean bottle and seal. Store in the refrigerator for up to 1 year.
Andrew Schloss (Homemade Soda: 200 Recipes for Making & Using Fruit Sodas & Fizzy Juices, Sparkling Waters, Root Beers & Cola Brews, Herbal & Healing Waters, Sparkling ... & Floats, & Other Carbonated Concoctions)
Marjan Aminpour slowly sipped at her hot tea and studied the changing horizon. Mornings in Ireland were so different from those of her Persian childhood, she thought, not for the first time. Were she still in the land of her birth, Marjan mused, daybreak would be marked by the crisp sounds of a 'sofreh', the embroidered cloth upon which all meals were enjoyed, flapping over a richly carpeted floor. Once spread, the 'sofreh' would be covered by jars of homemade preserves- rose petal, quince-lime, and sour cherry- as well as pots of orange blossom honey and creamy butter. The jams and honey would sit alongside freshly baked rounds of 'sangak' bread, golden and redolent with crunchy sesame seeds. Piled and teetering like a tower, the 'sangak' was a perfect accompaniment to the platters of garden mint, sweet basil, and feta cheese placed on the 'sofreh', bought fresh from the local bazaar.
Marsha Mehran (Rosewater and Soda Bread (Babylon Café #2))
Another sketch-this one of Gabriel-hung on the all above the water cask. It swiveled gently on a single tack; or rather, the paper hung plump with gravity while the whole ship swiveled around it. She’d captured Gabriel’s toothy, inoffensive grin and the devilish gleam in his eye, and the effect of the paper’s constant, subtle rocking was to make the image come alive. Softly, strangely-the portrait of Gabriel was laughing. Gray shook himself. Laughing at him, most likely. “She comes here?” he asked. “Aye. That she does. Every morning.” Gabriel straightened his hunched spine and adopted a cultured tone. “We take tea.” Gray frowned. One more place he’d have to avoid-the galley at morning teatime. “See to it that she eats something. Slip more milk in her tea. Make her treacle duff every day, if she cares for it. Are you giving her a daily ration of lime juice?” Gabriel smiled down at the salt pork. “Yes, sir.” “Double it.” “Yes, sir.” Gabriel’s grin widened. “And stop grinning, damn it.” “Yes, sir.” The old man practically sang the words as he pounded away at the meat. “Never thought I’d live to see the day.
Tessa Dare (Surrender of a Siren (The Wanton Dairymaid Trilogy, #2))
And as soon as I had recognised the taste of the piece of madeleine soaked in her decoction of lime-blossom which my aunt used to give me (although I did not yet know and must long postpone the discovery of why this memory made me so happy) immediately the old grey house upon the street, where her room was, rose up like a stage set to attach itself to the little pavilion opening on to the garden which had been built out behind it for my parents (the isolated segment which until that moment had been all that I could see); and with the house the town, from morning to night and in all weathers, the streets along which I used to run errands, the country roads we took when it was fine. And in the game wherein the Japanese amuse themselves by filling a porcelain bowl with water and steeping in it little pieces of paper which until then are without character or form, but, the moment they become wet, stretch and twist and take on colour and distinctive shape, become flowers or houses or people, solid and recognisable, so in that moment all the flowers in our garden and in M. Swann's park, and the water-lilies on the Vivonne and the good folk of the village and their little dwellings and the parish church and the whole of Combray and its surroundings, taking shape and solidity, sprang into being, town and gardens alike, from my cup of tea.
Marcel Proust (Swann's Way (In Search of Lost Time, #1))
… The most important contribution you can make now is taking pride in your treasured home state. Because nobody else is. Study and cherish her history, even if you have to do it on your own time. I did. Don’t know what they’re teaching today, but when I was a kid, American history was the exact same every year: Christopher Columbus, Plymouth Rock, Pilgrims, Thomas Paine, John Hancock, Sons of Liberty, tea party. I’m thinking, ‘Okay, we have to start somewhere— we’ll get to Florida soon enough.’…Boston Massacre, Crispus Attucks, Paul Revere, the North Church, ‘Redcoats are coming,’ one if by land, two if by sea, three makes a crowd, and I’m sitting in a tiny desk, rolling my eyes at the ceiling. Hello! Did we order the wrong books? Were these supposed to go to Massachusetts?…Then things showed hope, moving south now: Washington crosses the Delaware, down through original colonies, Carolinas, Georgia. Finally! Here we go! Florida’s next! Wait. What’s this? No more pages in the book. School’s out? Then I had to wait all summer, and the first day back the next grade: Christopher Columbus, Plymouth Rock…Know who the first modern Floridians were? Seminoles! Only unconquered group in the country! These are your peeps, the rugged stock you come from. Not genetically descended, but bound by geographical experience like a subtropical Ellis Island. Because who’s really from Florida? Not the flamingos, or even the Seminoles for that matter. They arrived when the government began rounding up tribes, but the Seminoles said, ‘Naw, we prefer waterfront,’ and the white man chased them but got freaked out in the Everglades and let ’em have slot machines…I see you glancing over at the cupcakes and ice cream, so I’ll limit my remaining remarks to distilled wisdom: “Respect your parents. And respect them even more after you find out they were wrong about a bunch of stuff. Their love and hard work got you to the point where you could realize this. “Don’t make fun of people who are different. Unless they have more money and influence. Then you must. “If someone isn’t kind to animals, ignore anything they have to say. “Your best teachers are sacrificing their comfort to ensure yours; show gratitude. Your worst are jealous of your future; rub it in. “Don’t talk to strangers, don’t play with matches, don’t eat the yellow snow, don’t pull your uncle’s finger. “Skip down the street when you’re happy. It’s one of those carefree little things we lose as we get older. If you skip as an adult, people talk, but I don’t mind. “Don’t follow the leader. “Don’t try to be different—that will make you different. “Don’t try to be popular. If you’re already popular, you’ve peaked too soon. “Always walk away from a fight. Then ambush. “Read everything. Doubt everything. Appreciate everything. “When you’re feeling down, make a silly noise. “Go fly a kite—seriously. “Always say ‘thank you,’ don’t forget to floss, put the lime in the coconut. “Each new year of school, look for the kid nobody’s talking to— and talk to him. “Look forward to the wonderment of growing up, raising a family and driving by the gas station where the popular kids now work. “Cherish freedom of religion: Protect it from religion. “Remember that a smile is your umbrella. It’s also your sixteen-in-one reversible ratchet set. “ ‘I am rubber, you are glue’ carries no weight in a knife fight. “Hang on to your dreams with everything you’ve got. Because the best life is when your dreams come true. The second-best is when they don’t but you never stop chasing them. So never let the authority jade your youthful enthusiasm. Stay excited about dinosaurs, keep looking up at the stars, become an archaeologist, classical pianist, police officer or veterinarian. And, above all else, question everything I’ve just said. Now get out there, class of 2020, and take back our state!
Tim Dorsey (Gator A-Go-Go (Serge Storms Mystery, #12))
Flying Caterpillar in St Eval the most randomly named pub Ellie had ever frequented, it was also one of the nicest. More modern than the Seven Stars, it bridged the gap between pub and wine bar, with pristine white walls and dark walnut tables and bar-top, the soft furnishings lime green and neon pink, the bar taps brushed copper. It was a smidgen pretentious, but the mostly local clientele helped soften the edges, and it did a good selection of local wines.
Cressida McLaughlin (The Cornish Cream Tea Wedding (The Cornish Cream Tea Novels #4; The Cornish Cream Tea Wedding #1-4))
The waiter talks us through the selection of confectionery. There's a white chocolate mousse cake infused with fresh mint and topped with raspberry purée, organic truffles made with my favorite Madagascar beans flavored with jasmine tea, passion fruit and limes sundried on trees in Iran.
Carole Matthews (The Chocolate Lovers' Club)
The Emperor is a hardy, strong card that requires a hearty, strong spell to channel his energies. This dish, Emperor Tofu, is a spell dedicated to the powerful, fiery leadership qualities of the Emperor. Feast on it when you need to be fearless and to make a stand. •​As you prepare this meal, focus on channeling Emperor energy—intelligence, courage, masculine yang-vibes. Imagine yourself taking a stand, fighting to win, and succeeding. Continue the visualizations throughout your meal and into your cleanup process. This is best eaten the night before a big action, though leftovers can be snacked on at any point in the following days. If your need for raw, Mars energy is so powerful that you are craving some meat between your teeth, substitute the tofu for something bloodier. First, take a half-teaspoon of ground coriander (sacred to Aries, the Emperor’s ruling sign), a half-teaspoon of black pepper (same), a teaspoon of salt (purification), a pinch of cloves (to keep people from talking shit about you), a quarter-teaspoon of cinnamon (protection), a quarter-teaspoon of cardamom (sacred to Mars, the Emperor’s ruling planet), a quarter-teaspoon of cayenne (Aries), and a half-teaspoon of turmeric (good health). Mix it together and set it aside. Next, sauté an onion (Mars) and a jalapeño (protection from negativity) in coconut oil over high, fiery heat for three minutes. Then add a tablespoon of fresh grated ginger (to move your plan along), three cloves of garlic (protection), and your pile of spices; cook for another minute. Throw in a can of coconut milk and a block of tofu that you’ve drained, pressed, and cut up into chunks. Cover and simmer for twenty minutes. Before serving, add some fresh, shredded basil leaves (sacred to Aries) and a squirt of lime (to attract love and support). Voilà!
Michelle Tea (Modern Tarot: Connecting with Your Higher Self through the Wisdom of the Cards)
Almonds Avocado Banana Banana Blueberries Broccoli Chia Seeds Cinnamon Coconut Oil Flaxseeds Garbanzo Beans Greek Yogurt Green Tea Honey Kale Lime Juice Pear Pineapple Spinach Strawberries
Alex Harper (Blender Boss: The Ass-Kicking Smoothie Handbook for Weight Loss, Muscle Building, Healthy Living, and More)
flor de jamaica If you’re looking for a very mocktail-esque nonalcoholic beverage, this might be the one. Little Pine’s favorite tea, hibiscus, is bolstered here by ginger beer, aka a teetotaler’s best friend, and finished simply with lime juice. I can almost promise you that if you keep the Flor de Jamaica on tap all summer long, you’ll discover a popularity heretofore unknown. TIME: 3 MINUTES SERVES: 1 ⅓ cup dried hibiscus flowers ⅓ cup sugar 1 ounce fresh lime juice 2 ounces (¼ cup) Iced Hibiscus Tea Ginger beer Lime wheel, for garnish Place the hibiscus flowers and sugar in a food processor. Pulse until the flowers are pulverized. (Be certain to use the pulse method to ensure the sugar doesn’t melt or heat up.) Pour the hibiscus sugar onto a small plate and set aside. Pour the lime juice and hibiscus tea into a pint glass. Add ice to fill the glass. Top off the glass with ginger beer. Cut a small notch in the lime wheel. Following the line of the notch, coat half the wheel in the hibiscus sugar by carefully and evenly pressing that half into the plate of hibiscus sugar. Position the lime wheel on the edge of the glass. Serve and enjoy.
Moby (The Little Pine Cookbook: Modern Plant-Based Comfort)
Artichokes Avocados Bean sprouts Beans, green Bok choy Broccoli Brussels sprouts Cabbage, green Celery Cucumbers with skin Grapes, green Green peas Kiwi, green Leafy greens Lettuce Limes Melons, honeydew Okra Olives, green Peppers, green Snow peas Watercress Zucchini with skin Red Beets Blood oranges Cabbage, red Cherries Cranberries (fresh or frozen without sugar) Grapefruit, pink or red Grapes, red Onions, red Peppers, red Plums, red Pomegranates Radicchio Radishes Raspberries, red Rhubarb Rooibos tea Strawberries Tomatoes Watermelons Blue/Purple/Black Aronia berries (grown throughout North America and Europe) Black currants Black mulberries Blackberries Blueberries Boysenberries Dates Eggplants Elderberries Figs, purple Grapes, black or purple Huckleberries Kale, purple Marionberries Olives, black Plums, black Prunes Purple heirloom carrots Purple yams or potatoes (remember these are starchy—and these must be pigmented all the way through in order to count in this category) Raisins Raspberries, black Yellow/Orange Apricots Cantaloupe Carrots Ginger root Grapefruit, yellow Kiwi, golden Lemon Mangoes Muskmelons Nectarines Oranges Papayas Peaches Peppers, orange and yellow Persimmons Pineapples Pumpkins Squash, summer and winter Starfruit Sweet potatoes and yams Tangerines Turmeric root
Terry Wahls (The Wahls Protocol : How I Beat Progressive MS Using Paleo Principles and Functional Medicine)
When we talk of memory of food, we generally assume that nostalgia is a phenomenon that occurs late in life - like Proust being transported to his youth by a madeleine dipped in lime-blossom tea. But food memory is there from the start. Even babies have nostalgia!
Bee Wilson (First Bite: How We Learn to Eat)
At only nine in the morning the kitchen was already pregnant to its capacity, every crevice and countertop overtaken by Marjan's gourmet creations. Marinating vegetables ('torshis' of mango, eggplant, and the regular seven-spice variety), packed to the briny brims of five-gallon see-through canisters, sat on the kitchen island. Large blue bowls were filled with salads (angelica lentil, tomato, cucumber and mint, and Persian fried chicken), 'dolmeh,' and dips (cheese and walnut, yogurt and cucumber, baba ghanoush, and spicy hummus), which, along with feta, Stilton, and cheddar cheeses, were covered and stacked in the enormous glass-door refrigerator. Opposite the refrigerator stood the colossal brick bread oven. Baking away in its domed belly was the last of the 'sangak' bread loaves, three feet long and counting, rising in golden crests and graced with scatterings of poppy and nigella seed. The rest of the bread (paper-thin 'lavash,' crusty 'barbari,' slabs of 'sangak' as well as the usual white sliced loaf) was already covered with comforting cheesecloth to keep the freshness in. And simmering on the stove, under Marjan's loving orders, was a small pot of white onion soup (not to be mistaken for the French variety, for this version boasts dried fenugreek leaves and pomegranate paste), the last pot of red lentil soup, and a larger pot of 'abgusht.' An extravaganza of lamb, split peas, and potatoes, 'abgusht' always reminded Marjan of early spring nights in Iran, when the cherry blossoms still shivered with late frosts and the piping samovars helped wash down the saffron and dried lime aftertaste with strong, black Darjeeling tea.
Marsha Mehran (Pomegranate Soup (Babylon Café #1))
The recent enormous popularity of gin means there has been a parallel surge in delicious high-end tonics. Try Fentimans, Fever Tree and good old Schweppes Indian Tonic. One of those with a slice of lime looks just like a G&T and is delicious. • I used to say brunch isn’t brunch without a Bloody Mary. Now, unless it’s a special occasion, I go for a just-as-delicious and way-more-virtuous Virgin Mary. Just make sure they don’t scrimp on the Tabasco so that you get that kick. • Bitters are great for solving the issue of so many alcohol-free drinks being sickly sweet (I mean, what’s the point of not drinking if you’re going to feel like throwing up in the taxi home anyway?). A soda water with a dash of Angostura bitters hits the spot. • Kombucha is made with ‘live’ fermented tea, so it’s packed with nutrients and great for your gut. Search out craft kombucha brewers like Equinox, Love, Jarr, or Profusion, whose kombucha is available from Ocado. • If a bar has a cocktail list, it will almost certainly have an alcohol-free section. If not, just ask. Mixologists love showing off, so they’ll relish the challenge of creating something bespoke. • For widely available botanically brewed deliciousness, try Folkington’s, Belvoir, Luscombe and Peter Spanton. • A bitter lemon is a great option, assuming you don’t mind (or perhaps you quite enjoy) the slight vibe of Dot and Ethel in the Queen Vic. Personally, I love a bit of 1970s kitsch, and a bitter lemon is usually served on ice in a low-ball glass, so it is perfect for evenings when you don’t want to make a big deal of not drinking, because it looks like a ‘proper’ drink.
Rosamund Dean (Mindful Drinking: How To Break Up With Alcohol)
Gloria's soup is the same creamy white as her mousse, and dotted with crispy haggis croutons arranged in a half-moon shape. The "tattie scone" isn't the classic tattie scone, which is a flat potato-and-flour pancake fried crisp in a pan, but more like the risen scone you have with afternoon tea. Susan picks up the spoon and dips into the soup. "Ohhhhhhh. The soup is perfect, smooth and luscious, with a slight tang from the turnips (the "neeps" of the title) that keeps it from being too heavy. The finishing flavor is smoky, peaty. A little whisky, perhaps? The haggis croutons crunch as she bites into them, and the burst of spice further tames and complements the velvety richness of the soup. She devours every bit, sopping up the last of it with the scone, which is surprisingly fluffy for something made with potato. Like that morning's amuse-bouche, she's sorry when the dish is finished. But then Gloria appears, whisks the bowl away, and replaces it with a plate of seared trout with a lime-green sauce. On the side is rainbow chard and a small potato, split open, insides fluffed, topped with tuna tartare- a cheeky nod to a favorite Scottish meal of tuna salad-topped baked potato. "Trout with a lemony samphire sauce
Brianne Moore (All Stirred Up)
Got orders from headquarters. They makin' coffins fuh all de white folks. 'Tain't nothin' but cheap pine, but dat's better'n nothin'. Don't dump no white folks in de hole jus' so." "Whut tuh do 'bout de colored folks? Got boxes fuh dem too? “Nope. They cain't find enough of 'em tuh go 'round. Jus' sprinkle plenty quick-lime over 'em and cover 'em up." "Shucks! Nobody can't tell nothin' 'bout some uh dese bodies, de shape dey's in. Can't tell whether dey's white or black." The guards had a long conference over that. After a while they came back and told the men, "Look at they hair, when you cain't tell no other way. And don't lemme ketch none uh y'all dumpin' white folks, and don't be wastin' no boxes on colored. They's too hard tuh git holt of right now." "They's mighty particular how dese dead folks goes tuh judgment," Tea Cake observed to the man working next to him. "Look lak dey think God don't know nothin' 'bout de Jim Crow law.
Zora Neale Hurston (Their Eyes Were Watching God)