Mint Candy Quotes

It's clear, it's fresh, like a mint candy.

She stared up at him, and her eyes were so large they looked like blue mint candies. 'I get to stay?' 'You're damn right you're staying, and I don't want to hear another word of disrespect.' His voice broke. 'I'm your father, and you damn well better love me the same way I love you, or you'll be sorry.' The next thing he knew, he was grabbing her, and she was grabbing him, and all the bozos coming down the jerway trying to get past them were jabbing them with bags and briefcases, but he didn't care. He was holding tight to this daughter he loved so desperately, and he wasn't ever going to let her go.

He held the book up to his nose. It smelled like Old Spice talcum powder. Books that smelled that way were usually fun to read. He threw the book onto his bed and went to his suitcase. After rummaging about for awhile, he came up with a long, narrow box of chocolate-covered mints. He loved to eat candy while he read, and lots of his favorite books at home had brown smudges on the corners of the pages.

Jelly beans! Millions and billions of purples and yellows and greens and licorice and grape and raspberry and mint and round and smooth and crunchy outside and soft-mealy inside and sugary and bouncing jouncing tumbling clittering clattering skittering fell on the heads and shoulders and hardhats and carapaces of the Timkin works, tinkling on the slidewalk and bouncing away and rolling about underfoot and filling the sky on their way down with all the colors of joy and childhood and holidays, coming down in a steady rain, a solid wash, a torrent of color and sweetness out of the sky from above, and entering a universe of sanity and metronomic order with quite-mad coocoo newness. Jelly beans!

Of Woman and Chocolate   "Chocolate shares both the bitter and the sweet. Chocolate melts away all cares, coating the heart while smothering every last ache.   Chocolate brings a smile to the lips on contact, leaving a dark kiss behind.   Chocolate is amiable, complimenting any pairing; berries, peanut butter, pretzels, mint, pastries, drinks...everything goes with chocolate.   The very thought of chocolate awakens taste buds, sparking memories of candy-coated happiness.   Chocolate will go nuts with you, no questions asked.   Chocolate craves your lips, melts at your touch, and savors the moment.   Chocolate is that dark and beautiful knight who charges in on his gallant steed ready to slay dragons when needed.   Chocolate never disappoints; it leaves its lover wanting more.   Chocolate is the ultimate satisfaction, synonymous with perfection.   Chocolate is rich, smooth pleasure.   Chocolate has finesse - the charm to seduce and indulge at any time, day or night.   Chocolate is a true friend, a trusted confidant, and faithful lover. Chocolate warms and comforts and sympathizes.   Chocolate holds power over depression, victory over disappointment.   Chocolate savvies the needs of a woman and owns her.   Simply put, chocolate is paradise.

I think how heavenly it must be to nibble on tiny cakes and swirled caramels and plum ginger puffs all day. Tea with lemon petit fours in the afternoon; after-dinner mint truffles with butterscotch coffee in the evening. My mind swims with the notion of it. The easy, sugar-induced lull that would follow me into candy-tinted dreams each night. Life here, in Valentine's Town, would surely be simple and uncomplicated.

her lower lip was like an orange mint. and i was a crying little boy in the candy store.

The school year progressed slowly. I felt as if I had been in the sixth grade for years, yet it was only October. Halloween was approaching. Coming from Ireland, we had never thought of it as a big holiday, though Sarah and I usually went out trick-or treating. For the last couple of years I had been too sick to go out, but this year Halloween fell on a day when I felt quiet fine. My mother was the one who came up with the Eskimo idea. I put on a winter coat, made a fish out of paper, which I hung on the end of a stick, and wrapped my face up in a scarf. My hair was growing in, and I loved the way the top of the hood rubbed against it. By this time my hat had become part of me; I took it off only at home. Sometimes kids would make fun of me, run past me, knock my hat off, and call me Baldy. I hated this, but I assumed that one day my hair would grow in, and on that day the teasing would end. We walked around the neighborhood with our pillowcase sacks, running into other groups of kids and comparing notes: the house three doors down gave whole candy bars, while the house next to that gave only cheap mints. I felt wonderful. It was only as the night wore on and the moon came out and the older kids, the big kids, went on their rounds that I began to realize why I felt so good. No one could see me clearly. No one could see my face.

Zachary puts the candy on his tongue. He was right, peppermint. No, steel. Cold steel. The story unfolds in his head more than in his ears and there are words but there aren’t, pictures and sensations and tastes that change and progress from the initial mint and metal through blood and sugar and summer air. Then it’s gone.

Business was doing well, because all the locals knew that dishes made from the flowers that grew around the apple tree in the Waverley garden could affect the eater in curious ways. The biscuits with lilac jelly, the lavender tea cookies, and the tea cakes made with nasturtium mayonnaise the Ladies Aid ordered for their meetings once a month gave them the ability to keep secrets. The fried dandelion buds over marigold-petal rice, stuffed pumpkin blossoms, and rose-hip soup ensured that your company would notice only the beauty of your home and never the flaws. Anise hyssop honey butter on toast, angelica candy, and cupcakes with crystallized pansies made children thoughtful. Honeysuckle wine served on the Fourth of July gave you the ability to see in the dark. The nutty flavor of the dip made from hyacinth bulbs made you feel moody and think of the past, and the salads made with chicory and mint had you believing that something good was about to happen, whether it was true or not.

My mom's Busy Day Cake," Nellie said, lifting the carrier slightly. "With lemon frosting and some violets from the garden I sugared." Her mother had often made the cake for social gatherings, telling Nellie everyone appreciated a simple cake. "It's only when you try to get too fancy do you find trouble," Elsie was fond of saying, letting Nellie lick the buttercream icing from the beaters as she did. Some might consider sugaring flowers "too fancy," but not Elsie Swann- every cake she made carried some sort of beautiful flower or herb from her garden, whether it was candied rose petals or pansies, or fresh mint or lavender sugar. Elsie, a firm believer in the language of flowers, spent much time carefully matching her gifted blooms and plants to their recipients. Gardenia revealed a secret love; white hyacinth, a good choice for those who needed prayers; peony celebrated a happy marriage and home; chamomile provided patience; and a vibrant bunch of fresh basil brought with it good wishes. Violets showcased admiration- something Nellie did not have for the exhausting Kitty Goldman but certainly did for the simple deliciousness of her mother's Busy Day Cake.

PERCY AND PADFOOT Harry was the first to awake in his dormitory next morning. He lay for a moment watching dust swirl in the chink of sunlight falling through the gap in his four-poster’s hangings and savored the thought that it was Saturday. The first week of term seemed to have dragged on forever, like one gigantic History of Magic lesson. Judging by the sleepy silence and the freshly minted look of that beam of sunlight, it was just after daybreak. He pulled open the curtains around his bed, got up, and started to dress. The only sound apart from the distant twittering of birds was the slow, deep breathing of his fellow Gryffindors. He opened his schoolbag carefully, pulled out parchment and quill, and headed out of the dormitory for the common room. Making straight for his favorite squashy old armchair beside the now extinct fire, Harry settled himself down comfortably and unrolled his parchment while looking around the room. The detritus of crumpled-up bits of parchment, old Gobstones, empty ingredient jars, and candy wrappers that usually covered the common room at the end of each day was gone, as were all Hermione’s elf hats. Wondering vaguely how many elves had now been set free whether they wanted to be or not, Harry uncorked his ink bottle, dipped his quill into it,

Herman and I have been doing a lot of talking about the cake the past couple of days, and we think we have a good plan for the three tiers. The bottom tier will be the chocolate tier and incorporate the dacquoise component, since that will all provide a good strong structural base. We are doing an homage to the Frango mint, that classic Chicago chocolate that was originally produced at the Marshall Field's department store downtown. We're going to make a deep rich chocolate cake, which will be soaked in fresh-mint simple syrup. The dacquoise will be cocoa based with ground almonds for structure, and will be sandwiched between two layers of a bittersweet chocolate mint ganache, and the whole tier will be enrobed in a mint buttercream. The second tier is an homage to Margie's Candies, an iconic local ice cream parlor famous for its massive sundaes, especially their banana splits. It will be one layer of vanilla cake and one of banana cake, smeared with a thin layer of caramelized pineapple jam and filled with fresh strawberry mousse. We'll cover it in chocolate ganache and then in sweet cream buttercream that will have chopped Luxardo cherries in it for the maraschino-cherry-on-top element. The final layer will be a nod to our own neighborhood, pulling from the traditional flavors that make up classical Jewish baking. The cake will be a walnut cake with hints of cinnamon, and we will do a soaking syrup infused with a little bit of sweet sherry. A thin layer of the thick poppy seed filling we use in our rugelach and hamantaschen, and then a layer of honey-roasted whole apricots and vanilla pastry cream. This will get covered in vanilla buttercream.

Molly the Hoverdog was about ten feet away, behind the couch and her incredibly hot new owner. I held out the candy, which immediately caught Molly’s attention. I tossed the candy on the floor and quickly ducked back out. Molly floated over to it, tilted in midair until her snout was just over the white morsel. She lapped it up. For a moment, nothing. John was about to supply the “it’s not working” when, with a wet, tearing KERRRAAAAACTCH sound, Molly exploded like a meat piñata at a birthday party for very strong, invisible children. A couple of cops behind us cheered. Drake walked up. “What the hell was that?” John answered for me. “It was a TestaMint. Little candies with Bible verses printed on them. You can get them at your local Christian bookstore. We were sort of hoping it would just drive the evil out of her, but . . .” John shrugged, businesslike. These things happen sometimes.

only wished that in some way it was possible for him to separate his private and professional lives. And then he remembered again those eighteen women who had been slaughtered in Shanghai, their husbands and children, fathers and mothers, and the thought put his own problems back into their proper perspective. Xinxin saw Li immediately, standing among the waiting crowds on the other side of the Arrivals gate, and she went running to leap up into his arms. Margaret smiled at the sight of the two of them together. Li liked to present an image of himself as tough and unyielding, a hard man, with his flat-top crewcut and his square, jutting jaw. Margaret knew him, in reality, to be a big softie. But the smile on her face froze as Li turned, with Xinxin in his arms, to introduce her to the woman standing on his right. Mei-Ling was all smiles and sweetness, shaking Xinxin’s hand and then delving into her purse for a pack of candy. Xinxin’s initial shyness immediately evaporated and lights shone in her eyes. How easily the affections of a child could be bought. Margaret remembered that in her panic at seeing the man with the hare-lip in Beijing, she had forgotten to buy the mints for Xinxin. Li put the child back down, and Mei-Ling spoke rapidly to her, eliciting an immediate smiling response. She held out her hand which Xinxin took without hesitation, and the two of them headed off towards the shops on the far side of the concourse. Li turned self-consciously to meet Margaret. Margaret thrust Xinxin’s case into his chest. ‘Maybe Mei-Ling would like to carry her bag for her as well.’ Li’s heart sank, but Margaret wasn’t finished yet. ‘Did you have to bring her with you?’ Li sighed. ‘I do not have transport here. She offered me a lift. All right?

The cucumber-mint sorbet came out next, more an intermezzo than a full course. Then dessert: Melody's elegant pistachio financiers. Rachel had topped the tiny French almond cakes with homemade orange blossom ice cream and garnished it with candied citrus peel and chopped pistachios.

...peppermint kisses are delicious.” He laughs, exhaling a warm puff of air across my neck. “Did you know that they are in fact called ‘Hershey’s Kisses Candy Cane Mint Candies,’ and they’re ‘white creme and the refreshing crunch of peppermint’?” He kisses my throat. “Which means, of course, they aren’t technically white chocolate. I don’t have to shame you for loving them anymore.” “Wow, thank you.

As she piped rosettes, docked a sheet of dough, or doused a tart with sanding sugar, another world occurred on the doorstep. Now Avis answers the door herself and leads surprised delivery people into the front entrance, across the living room, and through the heavy swinging door to her kitchen. She almost enjoys the contact with the outside world. On Monday, there is a Colombian man who delivers free-range eggs and unpasteurized milk that glows like satin. Tuesdays, a woman from Lima bring special concoctions of candied lilacs and fruit peels and 'gelees,' and later a young boy comes with a box filled with dried starfruit and bananas and fresh tea, mint and sage from his father's botanical garden in the Redlands. She asks and forgets everyone's names, but next week, she thinks, she'll ask again. Some deliveries- like those from her son's market- come every week, others- like the fig balsamic vinegar- were special-ordered to accompany a single chocolate strawberry ice cream cake.

They took the elevator up to the eighth floor. Charbonnel et Walker Chocolate Café was tucked between Ladies' Shoes and the Home and Gifts Department. Bathed in pale pink paint and lit by crystal chandeliers, the enchanted corner was dominated by a counter featuring a conveyor belt that transported plates of croissants, brownies, scones, muffins, and every imaginable truffle under glass domes. Dark and milk chocolate, strawberry, lemon, pink champagne, mint, cappuccino, and buzz fizz with its distinctive orange center. Sparkling glass cabinets temptingly displayed hundreds of the treats lined up in precise rows. They could be consumed on the premises or purchased to take away. A gold seal on the candy boxes signaled that the Queen of England was a fan.

Kirill was in the kitchen trying to make party trays of the food that people had been dropping off by the truckload. Why does everyone try to feed you when they know food is the last thing you want? They should drop off bottles of alcohol and lots of mint candies because you need alcohol when you're sad and whether I'm drinking or not, my stomach just felt like it was on the verge of throwing up all the time and mint helped with that.

RIPPLEFLUFFS Buttery, fudgey desserts that are part cupcake, part brownie, with a candy surprise sunken into the center. They can be made in many flavors, but two of the most popular are butter toffee and chocolate mint.

Gingerly, I reached for another bite from my plate, choosing what looked to be some kind of brownie with mint candy topping. Chocolate and mint flooded my mouth, and the feeling of magic that I had started picking out in the presence of the fae. "Each court has a few skilled fae that like to make it," Heather added. "It's basically enchanted, and you can even make them do things like turn warm in your mouth or disguise a flavor. There's more but I don't know how to do the advanced stuff." "That's amazing," I said, reaching for the wine glass. "This too?" "That too," Devin said. "Every change of season, Artemis gifts the other court leaders a bottle." Taking a sip, there was a hint of sour cherries but it wasn't overpowering and the rest of the flavor was almost that of a mulled wine or a cider. I could see it being addictive.

Grapefruit isn't usually my favorite fruit, even in the citrus family," he said, thoughtful. "But this is something else." He was right. It should have been a simple, maybe even boring dish: grapefruit shaved ice, with thin slices of candied grapefruit and mint leaves on top, all heaped into a frozen grapefruit skin. "I think the word you're looking for is transcendent." Somehow the dish was a thousand times greater than the sum of its parts. Each bite of ice literally melted away in my mouth, transforming into something luscious and concentrated, something that brought me right back to being a little kid in my mom's lap, asking for a spoonful of the grapefruit half she'd sprinkled with sugar. But even better. And it was beautiful, too. I was already imagining the way the miniature shards of ice would glitter in my photo, the way the crystallized grapefruit slices would shine like jewels, how the green shreds of mint would keep it from looking too much like something you'd want to wear around your neck.

He said it with such enthusiasm, as if the absence of murder were as great a treat as a large bag of Holland mints.

To give another example, the scent of wintergreen mint is very well liked in the U.S. but in the U.K. it is loathed. Why? Because in the U.K. wintergreen scent is only used in toilet-cleaning supplies and some medicinal products, so its associations are disagreeable. By contrast, in the U.S. wintergreen is exclusively used as an aroma in sweet treats such as candies and gums, and therefore the associations are

to

When I was a child, charlottes--- French desserts made traditionally out of brioche, ladyfingers, or sponge and baked in a charlotte mold--- were everywhere. Charlotte au chocolat wasn't the only variety, though being chocolate, it had the edge on my mother's autumn-season apple charlotte braised with brioche and poached in clarified butter, and even on the magnificent charlotte Malakoff she used to serve in the summer: raspberries, slivered almonds, and Grand Marnier in valleys of vanilla custard. But it is charlotte au chocolat, being my namesake dessert, that I remember most, for we offered it on the menu all year long. I walked into the pastry station and saw them cooling in their rusted tin molds on the counter. I saw them scooped onto lace doilies and smothered in Chantilly cream, starred with candied violets and sprigs of wet mint. I saw them lit by birthday candles. I saw them arranged, by the dozens, on silver trays for private parties. I saw them on customers' plates, destroyed, the Chantilly cream like a tumbled snowbank streaked with soot from the chocolate. And charlottes smelled delightful: they smelled richer, I thought, than any dessert in the world. The smell made me think of black velvet holiday dresses and grown-up perfumes in crystal flasks. It made me want to collapse and never eat again.

My coworker in the basement is the color of the sunrise. he has a heart condition his pea-sized heart seldom beats. so we all tell him to walk around every now and then ’cause he’s gotten yellow in the cheeks and we sometimes blow chunks of air into his toothless mouth to bring him back to life. ’cause he’s curled up on his table like on a round bed whining about chest pain with so much moonshine he’s even stopped floating. we shove mint candies down his throat to make him smell nice when he opens his mouth and strapped to him we walk him in dresses and pants all over the school to show he’s a living security guard. the missus teachers have special looks they don’t recognize his face they pass through him every day they ask us if we have a new coworker. only sometimes does his mouth smell of dead swans and we wrinkle our noses and the teachers passing by think it’s from our unwashed socks. my co-worker doesn’t even know if he’s still alive. so yellow a sunrise and his heart like a pea beating hardly ever we slap him we swear at him for making us look like fools at work. but we care about him we hide him in the basement so he can sleep maybe he’ll bounce back. (in english by Diana Manole)

Adults didn't like maraschino cherries; nobody ate them but me. "Never give Charlotte just one cherry in her Shirley Temple," everybody said. "Make it at least five or six." But I tired of cherries, just cherries. So after a time, lemon, lime, and orange twists snaked around the brims. Dollops of Chantilly cream floated like water lilies on top of mint leaves in the fizzy pink water. The bartenders dipped sugar swizzles in grenadine overnight so they would look like pink rhinestones, capped cocktail straws with berries they had rolled in honey, and looped lemon peels around the stems of martini glasses. Everyone on the staff called those ones "Bondage Shirley Temples," and then they would wink at one another.

I took a fresh lime, added some Curaçao from Holland, a dash of Rock Candy Syrup, and a dollop of French Orgeat, for its subtle almond flavor. A generous amount of shaved ice and vigorous shaking by hand produced the marriage I was after. Half the lime shell went in for color [and] I stuck in a branch of fresh mint…

Mojito A dense, golden cupcake flavored with lime zest and dried mint leaves, and topped with a rum-flavored icing. ½ cup sugar 1½ cups flour ¼ teaspoon salt 2 teaspoons baking powder ¼ cup melted butter 1 beaten egg 1 cup milk 1 lime, juice and zest 2 teaspoons dried spearmint leaves Preheat the oven to 350 degrees. Sift the dry ingredients together in a big bowl. Melt the butter and add the beaten egg to it. Add that to the dry ingredients, then stir in the milk until smooth. Zest half of a lime, and add it to the bowl. Squeeze in the juice of half the lime as well. Add the dried spearmint leaves to the batter, mixing well. Bake for 16-20 minutes or until it springs back to the touch. Makes 12. Rum-Flavored Buttercream Frosting Use previous buttercream recipe but substitute rum extract for vanilla. Garnish with candied spearmint leaf, fresh mint leaf, or lime wedge.

Cady had drawn a goblet filled with layers of peaches and brown sugar and rum and shortbread crumbs, topped with maple whipped cream. "I love the Scottish shortbread in here. Let's add a cookie to the top." Elliott drew that onto the picture. "I'll make some candied violets for a garnish. It will look spectacular. And since Elliott has now been trained, he can be my sous-chef." Cady smirked. Elliott chuckled and patted Cady on the head. "Nice try. I approve of the candied violets, especially since Jenny will adore that idea." He added some more notations onto the menu. "And let's cut the richness of this meal with a little palate cleanser between the entrée and dessert. How about tipsy oranges?" "Oh. That sounds good. How do you make that?" She leaned closer to him, needing to feel his heat. He pressed his arm against hers, instinctively reacting to her needs. How had this happened so fast? This connection between them? "Easiest thing in the world. Section the orange, drizzle Drambuie on top, sprinkle some brown sugar on there and broil quickly to get the sugar bubbling. Add some fresh mint. A quick, refreshing stop before Cady's decadent dessert.

She returned to the kitchen, where she'd been making sugared flowers. Mint leaves, tiny violets and old-fashioned rose petals, heavy with perfume, lay on the counter. Very gently she dipped each one into the stiff egg whites, then in confectioners' sugar, and then placed them on the baking sheet, which she put in the warm oven, the door ajar. It gave the room the scent of a garden, heady and sweet. Sabine had planned to store the sweets in canning jars- there were still a few gaskets and lids left- and save them for cake. When she was a child, her grand-mère had once made her a Saint-Honoré for her birthday. It was the most wondrous cake in the world. Not a cake at all but a composition of tiny puffs of choux pastry filled with vanilla cream, very much like profiteroles, but molded together with caramel and covered with whipped chantilly cream fresh from the dairy. Her grand-mère decorated it with candied flowers and mint leaves. Sabine never had anything like it before or since and suddenly wanted to make that cake again.