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Quote by Sunday Adelaja

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Sunday Adelaja
Sunday Adelaja

Sunday Adelaja is a prominent pastor known for his unique leadership style and influence. Born on May 28, 1967, he has a wide following in the Christian community, particularly in Africa and globally. more

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“We had bought a kilo of cherries and we were eating them as we walked along. We were both insufferably childish and high-spirited that afternoon and th spectacle we presented, two grown men, jostling each other on the wide sidewalk, and aiming the cherry-pips, as though they were spitballs, into each other's facesm must have been outrageous. And I realized that such childishness was fantastic at my age and the happiness out of which it sprang yet more so; for that moment I really loved Giovanni, who had never seemed more beautiful than he was that afternoon. And, watching his face, I realized that it meant much to me that I could make his face so bright. I saw that I might be willing to give a great deal not to lose that power. And I felt myself flow toward him, as a river rushes when the ice breaks up.”

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Book:Giovanni’s Room
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“Each cherry took about three seconds to eat. Three seconds to eat, but at least five years in the making. It seemed unfair to the hard-working cherry tree. The least I could do was to devote my attention to the cherry in those three seconds, really appreciate the tartness of the skin and the faint crunching sound when I bite down. I guess it's called mindfulness. Or being in the moment, or making the mundane sacred. Whatever it is, I'm doing it more. Like the ridiculously extended thank-you list for my hummus, the fruit taboo made me more aware of the whole cherry process, the seed, the soil, the five years of watering and waiting. That's the paradox: I thought religion would make me live with my head in the clouds, but as often as not, it grounds me in this world.”

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Book:The Year of Living Biblically: One Man's Humble Quest to Follow the Bible as Literally as Possible
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“God took His time to carve out the perfect place, Sam remembered her grandma always saying. Indeed, the hilltop was akin to a real cherry on top of a stunningly picturesque sundae. Bayview Point was home to two of northern Michigan's most popular orchards and tourist stops: Very Cherry Orchards and her family's Orchard and Pie Pantry. The first half of the hill was dense with rows of tart cherry trees, and the limbs of the small, bushy trees were bursting with cherries, red arms waving at Sam as if to greet her home. In the spring, these trees were filled with white blossoms that slowly turned as pink as a perfect rosé, their beauty so tender that it used to make Sam's heart ache when she would run through the orchards as part of her high school cross-country training. Often, when Sam ran, the spring winds would tear at the tender flowers and make it look as though it were snowing in the midst of a beautiful warm day. Like every good native, Sam knew cherries had a long history in northern Michigan. French settlers had cherry trees in their gardens, and a missionary planted the very first cherry trees on Old Mission Peninsula. Very Cherry Orchards grew nearly 100 acres of Montmorency tart cherries in addition to Balaton cherries, black sweet cherries, plums, and nectarines. They sold their fruit to U-Pickers as well as large companies that made pies, but they had also become famous for their tart cherry juice concentrate, now sold at grocery and health food stores across the United States. People loved it for its natural health benefits, rich in antioxidants.”

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Book:The Recipe Box
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“Grace had turned to Leeza, Ken, her boyfriend, Brian, and baking. She started by baking the family recipes from her childhood. Cinnamon buns, gingersnaps, saffron bread, and lingonberry pancakes. Grace knew she didn't have her mother's talent, but she tried her best and hoped it might also bring her mother back to earth. Maybe even bring the two of them closer. One afternoon, Grace made a German chocolate cake. She decided to try something different, and added fresh local Door County sour cherries to the batter. When Ken tasted it, he'd fallen on the floor, exclaiming, "I'm dead, but at least I went to heaven: Death by chocolate!”

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Book:The Recipe Box
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“Right now I should be making fish ten different ways or experimenting with rutabagas and turnips, but they'll just have to wait. I've melted butter- real honest-to-God butter- in the skillet, stirred in brown sugar to caramelize. Fresh, juicy pineapple rings- not from a can- encircle not maraschino cherries but lovely candied cherries from Nob Hill Grocers. When the fruit has browned slightly, I pour the sweet, dense batter over it, slide the pan into the oven, set the timer, and peel, dice, and brine the potatoes for tonight. I've glazed the precooked ham so it can just heat in Benny's oven.”

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Book:Eating Heaven
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