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Lemons Quotes

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Lemons Quotes

“Metaphorically, in relation to the idea of heartbreak, we’re given lemons which are the experiences that cause the idea of heartbreak, then the water comes from our tears that may come during the seasons of our trials and finally the sweetener comes from the joy of the breakthrough and transformation, and in the end you end up with this metaphoric lemonade. When we have a better understanding of heartbreak we go from lemons to lemonade.”

“As you go about your daily life, you will encounter many lemons. Sour expressions, sour attitudes, sour auras! The good thing is that if you don't want to be a lemon, you don't have to be! Just don't let those lemons rub themselves all over you! And you don't even have to save them! Let lemons be lemons! One of the most important things that I have ever learned, is that I don't have to save people.”

“I wouldn't work in a hospital again! They do not tell you about the high disease risks when they hire you. It is well known that hospital jobs are lemons today with the pandemic. One of my coworkers was suffering with chronic fatigue from her thirties onward. She has never been healthy since working there. She probably had an infection from a sickly patient and never recovered.”

“Several weeks before he left Peking, Meyer visited a small village and noticed, in a house's doorway, a small bush with fruit as yellow as a fresh egg yolk. Meyer ignored a man who told him the plant was ornamental, its fruit not typically eaten but prized for its year-round production. The fruit looked like a mix between a mandarin and a citron (which later genetic testing would confirm). It was a lemon, but smaller and rounder---its flavor surprised him as both sweeter than a citron and tarter than an orange. And its price, twenty cents per fruit or ten dollars per tree, suggested that people with an abundance of other citrus valued it greatly. Meyer had little room in his baggage, but he used his double-edged bowie knife to take a cutting where the branches formed a V, the choice spot to secure its genetic material. That cutting made the voyage to Washington, and then the trip to an experiment station in Chico, California, where it propped up a new lemon industry grateful to receive a sweeter variety. The lemon became known as the Meyer lemon, and from it came lemon tarts, lemon pies, and millions of glasses of lemonade.”

“Roses and violets from summer gardens, sun-drenched Sicilian lemons squeezed of their juice and mingled with juniper from the frozen north. Saffron threads and gold leaf from the Indies waited to be turned into something magical. And contained deep within all of this was a smile that flooded him with warmth, a pair of blue eyes, and the scent of chocolate...”

“The citrusy tang of lemon floods the mouth! At the same time, the rich aroma of almond tickles the nose! Both flavors are seamlessly brought together with no bitterness or clashing at all! It's sweet and mild and fragrant! I can feel it awakening the heart of a maiden within me! "I chose a Biscuit Joconde for the sponge cake because it matched so well with the almond pralines. It gives even the cake layer the aroma of almonds, without disturbing the flavor balance in the least.”

“The lemons I used were pickled in salt for over two weeks!" "I knew it! You used preserved lemons!" A North African condiment, salted lemons are made by pickling whole lemons in salty brine for weeks or months. Because the entire lemon, including the peel, is pickled parts of it can be used to emphasize just about any flavor... ... be it tartness, saltiness, bitterness, freshness or mellowness! "I added the zest and pickling brine in my sponge cake, pralines and even the sauce! Its mild tartness should make the sweetness of the semifreddo stand out even more!”

“Lemons. He liked lemons. They made you make funny faces when you bit them, and a very, very long way in the future there was a really amazing planet where they'd evolved into people and lived in harmony with a variety of hyper-intelligent bee. Evolution. Thousands and thousands of years of tiny changes could turn little burning sparks of chemistry into people, into monsters and angels and even human beings.”

“Mom's secret recipe used Meyer lemons for a sweeter, richer flavor. That was one of her tricks. That and European butter. With its higher fat content than American butter, it made a flakier crust. "Lolly, what are the three secret ingredients that make this the best lemon meringue pie in the world?" She'd drilled me that last night before she died, demanding I recite every ingredient, every step, until she was satisfied I had it down pat. "The three ingredients are Meyer lemons, European butter, and a leaf of lemon balm boiled into the syrup every time," I'd dutifully recited in her hospital room, feeling the weight of grief, of responsibility rest heavier on my shoulders with every word. Lemon balm was an unorthodox choice for pie, but Mom had loved cooking with edible flowers and herbs. She'd taught me everything I knew about them. I reached for the little lemon balm potted plant growing on the windowsill over the sink and carefully pinched off a leaf. "In the language of flowers, lemon balm means sympathy or good cheer," she'd explained once. "So every bite of this pie can help brighten someone's day." I crushed the leaf of lemon balm between my fingers and inhaled the scent, hoping it would work on me. No such luck. I dropped the leaf into the pot and stirred. Every time I made these pies I felt her presence. She had loved lemons---their sharp, fresh scent and cheerful hue. She would slice a lemon in half and sniff deeply, happily. "See, Lolly," she'd say. "Lemons brighten every day. They are a touch of kitchen magic, and we all need a little magic in our lives.”

“She breathed in the scent of lemon blossoms, inspired by how their citrus sweetness mingled with fresh ocean air. Closing her eyes, she ran the tip of her tongue over her lips, tasting a faint saltiness in the moisture laden breeze. She imagined how dark, rich chocolate filled with the brightness of a lemon filling and dusted with chunky sea salt might taste. Delicious, she decided.”

“Okay, next step is making the syrup... ...with this!" He even has the limoncello! Limoncello! That's an Italian lemon-flavored liqueur. Sponge cakes, especially Genoise, are often brushed with syrup, but the standard flavors are usually almond or rum! That he happened to pick limoncello too! "Trattoria Aldini has a specialty that uses this, doesn't it? Your Limoncello Panna Cotta. I hear it's so popular that customers come in droves when it's in season in February. I figured you'd likely use it in your semifreddo.”

“Plants are more courageous than almost all human beings: an orange tree would rather die than produce lemons, whereas instead of dying the average person would rather be someone they are not.”

“And all the world is football-shaped It's just for me to kick in space And I can see, hear, smell, touch, taste And I've got one, two, three, four, five Senses working overtime Trying to take this all in I've got one, two, three, four, five Senses working overtime Trying to taste the difference 'tween a lemon and a lime Pain and pleasure and the church bells softly chime.”