Syrup Inspiring Quotes

The satisfactions/of agreement are/immediate as sugar--/a melting of the/granular, a syrup/that lingers, shared/not singular./Many prefer it.

Hope wasn't a cottage industry; it was neither a product that she could manufacture like needlepoint samplers nor a substance she could secrete, in her cautious solitude, like a maple tree producing the essence of syrup. Hope was to be found in other people, by reaching out, by taking risks, by opening her fortress heart.

Breakfast! My favorite meal- and you can be so creative. I think of bowls of sparkling berries and fresh cream, baskets of Popovers and freshly squeezed orange juice, thick country bacon, hot maple syrup, panckes and French toast - even the nutty flavor of Irish oatmeal with brown sugar and cream. Breaksfast is the place I splurge with calories, then I spend the rest of the day getting them off! I love to use my prettiest table settings - crocheted placemats with lace-edged napkins and old hammered silver. And whether you are inside in front of a fire, candles burning brightly on a wintery day - or outside on a patio enjoying the morning sun - whether you are having a group of friends and family, a quiet little brunch for two, or an even quieter little brunch just for yourself, breakfast can set the mood and pace of the whole day. And Sunday is my day. Sometimes I think we get caught up in the hectic happenings of the weeks and months and we forget to take time out to relax. So one Sunday morning I decided to do things differently - now it's gotten to be a sort of ritual! This is what I do: at around 8:30 am I pull myself from my warm cocoon, fluff up the pillows and blankets and put some classical music on the stereo. Then I'm off to the kitchen, where I very calmly (so as not to wake myself up too much!) prepare my breakfast, seomthing extra nice - last week I had fresh pineapple slices wrapped in bacon and broiled, a warm croissant, hot chocolate with marshmallows and orange juice. I put it all on a tray with a cloth napkin, my book-of-the-moment and the "Travel" section of the Boston Globe and take it back to bed with me. There I spend the next two hours reading, eating and dreaming while the snowflakes swirl through the treetops outside my bedroom window. The inspiring music of Back or Vivaldi adds an exquisite elegance to the otherwise unruly scene, and I am in heaven. I found time to get in touch with myself and my life and i think this just might be a necessity! Please try it for yourself, and someone you love.

if nature give citrus so make syrup and drink

Sometimes we make being happy so difficult.And being thankful such a chore. Starting the day like a job we hate. Beginning it like swallowing ten tablespoons of devil made cough syrup. Because, somehow, along the way, we forget that being alive and healthy and happy are noble goals – or just good ideas.And that the opposite of being alive is being dead. What a choice.

Walking into a bookshop is a depressing thing. It’s not the pretentious twats, browsing books as part of their desirable lifestyle. It’s not the scrubby members of staff serving at the counter: the pseudo-hippies and fucking misfits. It’s not the stink of coffee wafting out from somewhere in the building, a concession to the cult of the coffee bean. No, it’s the books. I could ignore the other shit, decide that maybe it didn’t matter too much, that when consumerism meets culture, the result is always going to attract wankers and everything that goes with them. But the books, no, they’re what make your stomach sink and that feeling of dark syrup on the brain descend. Look around you, look at the shelves upon shelves of books – for years, the vessels of all knowledge. We’re part of the new world now, but books persist. Cheap biographies, pulp fiction; glossy covers hiding inadequate sentiments. Walk in and you’re surrounded by this shit – to every side a reminder that we don’t want stimulation anymore, we want sedation. Fight your way through the celebrity memoirs, pornographic cook books, and cheap thrills that satisfy most and you get to the second wave of vomit-inducing product: offerings for the inspired and arty. Matte poetry books, classics, the finest culture can provide packaged and wedged into trendy coverings, kidding you that you’re buying a fashion accessory, not a book. But hey, if you can stomach a trip further into the shop, you hit on the meatier stuff – history, science, economics – provided they can stick ‘pop.’ in front of it, they’ll stock it. Pop. psychology, pop. art, pop. life. It’s the new world – we don’t want serious anymore, we want nuggets of almost-useful information. Books are the past, they’re on the out. Information is digital now; bookshops, they’re somewhere between gallery and museum.

Gulab jamun, am I right?" Puffy Fay asked with his mouth full. "The inspiration for this cupcake?" Vik nodded. "A friend once told me she loved to take her favorite desserts and make them into something else." He glanced at me briefly. Gulab jamun. I'd had it plenty of times in India. Creamy fried dumplings soaked in a sugar syrup, flavored with cardamom and- "Rosewater," said Puffy Fay, "can be a tricky ingredient. But-" he smacked his lips- "you've done an excellent job. And you somehow managed to mimic the flavor of that very sweet dessert without making your cupcake too sweet. Fascinating." "I coated rose petals in sugar and salt," said Vik. "Sugar for laughter, and salt for tears.

Gentle hands, soft lips, and hot little breaths down my stomach. Pleasure, a thick syrup pouring over my limbs. My cock rose, growing heavy with desire. We were so new together, by all accounts, I should be panting madly, trying to take over. But I was slowly heating wax molding to her will. Emma palmed me through my briefs, and I grunted. I wanted them off, no barriers between us. As if she heard the silent demand, she kissed my nipple and slowly eased the briefs down. I lifted my butt to help her. My dick slapped against my belly as it was freed. Emma made a noise of appreciation and then wrapped her clever fingers around me. "Please," I whispered. My body was weak, but my need grew stronger, drowning out everything else. She complied, stroking, her lips on my lower abs, teasing along the V leading to my hips. "Em..." My plea broke off into a groan as her hot mouth enveloped me. There were no more words. I let her have me, do as she willed, and I was thankful for it. And it felt so good I could only lie there and take it, try not to thrust into her mouth like an animal. But she pulled free with a lewd pop and gazed up at me. Panting lightly, I stared back at her, ready to promise her anything, when she kissed my pulsing tip. "Go ahead," she said. "Fuck my mouth." I almost spilled right there. She sucked me deep once more, and a sound tore out of me that was part pained, part "Oh God, please don't ever stop." The woman was dismantling me in the best of ways. Waves of heat licked up over my skin as I pumped gently into her mouth, keeping my moves light because I didn't want to hurt her, and because denying myself was outright torture. Apparently, I was into that. She sucked me like I was dessert----all the while, her hand stroking steady circles on the tight, sensitive skin of my lower abs. It was that touch, the knowledge that she was doing this because she wanted to take care of me, that rushed me straight to the edge. My trembling hand touched the crown of her head. "Em. Baby, I'm gonna..." I gasped as she did something truly inspired with her tongue. "I'm gonna..." She pulled free with one last suck and surged up to kiss me, her hand wrapping around my aching dick and stroking it. Panting into her mouth, my kiss frantic and sloppy, I came with a shudder of pleasure. And all the tension, all the pain, dissolved like a sugar cube dropped into hot tea.

So, judges, what was your favorite dish?" The producer stepped back so the cameras could pan over the long table. Tarquin answered. "A crisp almond tart." Sophia's heart began to pound. "Smooth lemony custard. Light as air." She clenched the edge of her worktable. "Only one person chose the boysenberries as an ingredient today. They were ripe, juicy, bursting with flavor. But somewhat difficult to wrestle with in terms of tartness. This contestant made a truly inspired syrup, infused with basil... and lemon thyme, I think." Jonathan shrugged. "I can't wait to find out how this syrup was created." Sophia started to sway. The blogger smiled. "I love lemon. It's bright. It's sunny. But I don't have a big sweet tooth. This dish was not too sweet. It was lovely." "And best of all," Tarquin interrupted, "a little surprise under the tart. Hidden. Using the organic bittersweet chocolate we provided. Well played." "And the flowers!" Jenny sighed. "This plate captures the very essence of summer. Sprinkled with flower petals.

A young gentleman, inspired for whatever motive to take the cross, had first to raise his passage money, often by mortgaging his land or by ceding some feudal rights. He heard a farewell sermon in his village church and kissed his friends and kinsmen good-by, very likely for ever. Since the road across Asia Minor had become increasingly unsafe, he rode to Marseilles or Genoa and took passage with a shipmaster. He was assigned a space fixed at two feet by five in the ‘tween decks; his head was to lie between the feet of another pilgrim. He bargained for some of his food with the cargador, or chief steward, but he was advised to carry provisions of his own - salt meat, cheese, biscuit, dried fruits, and syrup of roses to check diarrhea.

There are other little things that, all together, make for a wonderful and joyful life. The little big things of everyday life: a good glass of water, contemplating the burning fireplace in the living room, watching the sun as it sets, a quiet conversation, a visit from a person you haven’t seen for a long time, the silent presence of people you love, watching the plants and birds burst into life in spring, the company of my dog and her affection in the form of licks that leave you smeared with saliva, like a homemade syrup…All these are small things. But happiness does not lie in being able to do many things, but in knowing how to enjoy what we can do without worrying about what we cannot do.

Ginger and lemon biscuits These biscuits are a twist on the traditional spiced Scandinavian Christmas biscuits, and were inspired by my love of honey, ginger and lemon tea – sweet, soothing, spicy and warming. They make a lovely gift and are easily made gluten-free by using rice flour or gluten-free flour. MAKES 20–30 125g salted butter, soft 125g caster sugar 1 medium egg 50ml golden syrup 50g crystallised ginger, chopped 1 tbsp freshly grated root ginger zest and juice of 1 lemon 200g plain flour 1 tsp baking powder ¼ tsp bicarbonate of soda You can use a food processor to make this dough or mix it by hand. Cream the butter and sugar together in a bowl until pale and fluffy. Mix the egg, golden syrup, crystallised ginger, grated ginger, lemon zest and juice together in another bowl or jug, and stir the flour and raising agents together in a third bowl. Alternate between adding wet and dry ingredients in stages, mixing as you go, until the dough comes together. Place in a smaller, clean bowl, cover with clingfilm and refrigerate for 1½–2 hours. Preheat the oven to 190°C/170°C fan/gas mark 5 and line two baking sheets with baking parchment. Use a teaspoon to place little dollops of biscuit mixture on a baking sheet, taking care to space them about 4–5cm apart, so they don’t all merge during baking. Bake on the upper middle shelf for 8–10 minutes and allow to cool on a wire rack. These keep well in an airtight container for up to a couple of weeks. If the stored biscuits start to go soft, reheat them on a wire rack at 150°C/130°C fan/gas mark 2 for 5–10 minutes, then allow to cool completely on the wire rack once out of the oven to crisp them back up. VARIATION Add 50g chopped pistachios in to the biscuit dough before chilling for a nutty version.

Pindar turned his thoughts back to time. What exactly was a moment? Was it the shortest span of time that could be represented by art? Perhaps moments were like sheets of gold leaf, hammered ever so thin, each leaf the locus for new thoughts. Time would then be a matter of layering, so that each second had a stack of moments on top, a baklava of time. Was this why his new Babylonian fragment had the word layers, then a gap where a piece was chipped out, then time? Or was that word branches rather than layers? Perhaps time wasn't flat after all. In that case, no sheaves like baklava, but filaments like kataifi, those nests made of shredded pastry drenched with syrup or honey. He saw the pastry threads as silver, now, each strand branching into new trees of silvery time growing out from each second, all of them inhabited by breath. For breathing had become necessary to his conception of time, inspiration and expiration. He needed the gods to breathe into him, breathe through him like a flute.

Oh, my goodness," Sylvie said with obvious delight, immediately leaning down for a closer look at the former professor's Beauty and the Beast spread. There were iced biscuits, piped well, each in the shape of an animated character. Happily chomping down on a smiling teapot, Mariana cooed, "Look at the gingerbread houses." Adam had re-created the central square of a small French-inspired town in gingerbread blocks, chocolate beams, and blown sugar fountains. He'd mechanized the latter to spill out a cascade of syrup, which fizzed like sherbet and tasted far better than Dominic had expected. Most of the sugar-craft requirements had been checked off on the cake, however, and the sculpted objects that stood atop the icing. Even for a highly skilled, trained sugar artist, it was difficult to pull off a human figure, and Adam had wisely opted for the Beast's enchanted household: the clock, the candelabra, and so on.