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Saffron Quotes

Browse 36 quotes about Saffron.

Saffron Quotes

“Before we leave the atelier, Garrance reaches into her purse and pulls out a small black metal container from it. "Kate, this is for the restaurant. Open it." I take the oval tin and lift the lid to find strands of saffron glowing red. In fact, all of our faces sparkle from the light. "It's the finest of saffron, from Kashmir, worth its weight in gold," she continues, her eyes twinkling. "I'm expecting you'll use it wisely to create something magical." "Today was magic," I say, kissing her cheek. "Merci pour tout." "This is only the beginning," she says.”

“People forget that saffron is the backbone of a flower," he said, still sniffing. "They get so preoccupied with saffron's cost that they forget what saffron really is." "My boyfriend used to study crocuses in college," I said, unsure where the conversation was going, but determined to set it on stable ground. 'He harvested the strands for a pilot dining hall program, but gave me the best ones to cook with." "A match made in heaven." "Yeah," I said. "He's great..." But we weren't here to discuss my love life. What were we here to discuss? "And what did you make with the saffron?" Michael Saltz asked. "My specialty is a rice stew with ginger and flounder." He had brought the conversation back to food and I felt more at ease. "Like a paella?" "No, not like a paella. I don't use shellfish, because..." "Oh, right, allergic! Yes, how could I forget?" He had an excellent memory. Or maybe just for me. "It has an Asian flair," I continued. "The saffron adds a taste of the sun. You have the pillowy sea element of the flounder and the earthiness of the rice, and I think the farminess of the saffron- that rustic, rough flavor- brings the dish together.”

“In my opinion, almost nothing improves a good carrot cupcake, but this recipe changed my mind. I tasted something similar at a small farmer's market; a young woman was selling dense carrot muffins along with her homemade saffron syrup and apricot-saffron jam. Her secret: infuse the eggs with the saffron the night before you want to bake. I don't usually organize my baking twenty-four hours in advance, so I tried adding saffron on the day and it still works wonders--- the subtle perfume infuses the cupcakes perfectly. These are terrific without the icing for breakfast or a lunchbox, but I have a love affair with cream-cheese frosting, so why not gild the lily.”

“People wonder why so many writers come to live in Paris. I’ve been living ten years in Paris and the answer seems simple to me: because it’s the best place to pick ideas. Just like Italy, Spain.. or Iran are the best places to pick saffron. If you want to pick opium poppies you go to Burma or South-East Asia. And if you want to pick novel ideas, you go to Paris.”

“Leaning over the tray he inhaled deeply, letting the steam-laden aroma flood all the way through him. The soft green clouds with the most delicate golden crusts smelled as perfect as they looked. Pistachio with a hint of saffron. was there even such a thing as a hint of saffron? It was the loudest understated spice, like a soft-spoken person you couldn't stop listening to. Like the hidden lilts inside a well-held aria. Like the beauty within making what someone looked like on the outside meaningless, slowly, one encounter at a time. No matter how subtle you tried to make it, saffron always shone through, it became the soul of your preparation. He nodded at Rajesh, who stood at the ready with the cashews DJ had candied to perfection with butter and brown sugar. He started to arrange three at the center of each ramekin in a clover of paisleys, then tucked a sugarwork swirl next to it to top things off just so.”

“As he lifted the leather-bound cover, the musty smell of paper rose up. He turned the first mottled leaf and looked down at an elaborately drawn image. A brimming goblet was decorated with curling vines and bunches of grapes. But instead of wine or water, the cup was filled with words. John stared at the alien symbols. He could not read. Around the goblet a strange garden grew. Honeycombs dripped and flowers like crocuses sprouted among thick-trunked trees. Vines draped themselves about their branches which bristled with leaves and bent under heavy bunches of fruit. In the far background John spied a roof with a tall chimney. His mother settled beside him. 'Palm trees...' she said. 'These are dates. Honey came from the hives and saffron came from these flowers. Grapes swelled on the vine...”

“In India, where there are no passports or identity discs, and where religions counts for so much- except among those few who have crossed the 'black water' - I believe that a man wearing a saffron robe, or carrying a beggar's bowl , or with silver crosses on his headgear and chest, could walk from Khyber Pass to Cape Comorin without once being questioned about his destination, or the object of his journey,”

“I notice you have written about mussels a few times, but you only ever mention cooking clams. I recently learned a creative mussels recipe from a Frenchwoman I met on a voyage to the Far East. I am enclosing a packet of saffron from that voyage. It is my small way of thanking you for "Letters from the Island." For steamed mussels, in a stockpot add a generous pinch of saffron, coarsely chopped garlic, and parsley to a half cup of melted butter. The red enamel pot you mentioned in your column about racing Dungeness crabs, the one with the pockmark from your niece's Red Ryder BB gun, will do perfectly. If you can't find fresh garlic, shallots can be substituted, but in my opinion, without fresh garlic the dish isn't worth making. The Frenchwoman told me the addition of a cup or so of white wine is considered standard for this broth, but she prefers vermouth. I agree with her. It gives the dish a crisp, botanical flavor, and I can save my Chablis for drinking with my meal.”

“These are good." Rico popped an extra piece in his mouth. "As good as the ones they sold at your fiera livre?" As soon as she said it, they both froze. This was all on camera. At least she wasn't holding a knife. "No." Rico smiled at the camera. "Better." The skip of joy in her heart brought with it a shadow of fear, but she ignored it and grabbed square black platters and started to plate the bright white pancakes in delicate quarter folds to form a clover. She handed spoons to Rico and he poured doce de leite into them and placed them next to the pancakes. They were done a good two minutes before the rest of contestants, but they would still have to act like they were rushing at the end because it made for better television. "It looks a little plain," Rico said, taking in everyone else's workstations, where everything from empanadas to elephant ears and patajones (Danny, naturally) were being tossed up. "Should I cut up some strawberries? It could use some fruit, and maybe whipped cream?" He was right. It needed something. Plain would definitely get them hammered by the judges. But not strawberries and whipped cream. Not anything so predictable. Ashna raced to the pantry, picked up a mango, and tossed it at Rico. Then without waiting to see if he would catch it, she turned to grab some saffron and ran back to their station. "Can you dice the mango?" Before the question was even out of her mouth, he was slicing. DJ called out the one-minute warning. Ashna pinched out a fat clump of saffron into a metal spoon, mixed in a few drops of milk, and held it over the fire. The saffron dissolved into the milk, turning it orange, and despite the smells from all the workstations, the aroma of saffron permeated the air. DJ started to count down the last ten seconds. Ashna drizzled the saffron milk onto the four spoons of doce de leite just as Rico arranged the mango at the center of each plate.”

“I used to be a poet. My words were traded in marketplaces like pieces of gold. Merchants bought my verses for as much as they paid for saffron and Indian jade. Now I am old... drunk on wine and candle fumes. Alone in this barren room, I speak my psalms to the night air so as to entertain moths before they go off to die. I used to be a poet and my words were gold.”

“In 1879 the Bengali scholar S.M. Tagore compiled a more extensive list of ruby colors from the Purana sacred texts: ‘like the China rose, like blood, like the seeds of the pomegranate, like red lead, like the red lotus, like saffron, like the resin of certain trees, like the eyes of the Greek partridge or the Indian crane…and like the interior of the half-blown water lily.’ With so many gorgeous descriptive possibilities it is curious that in English the two ancient names for rubies have come to sound incredibly ugly.”

“Bastian had climbed a dune of purplish-red sand and all around him he saw nothing but hill after hill of every imaginable color. Each hill revealed a shade or tint that occured in no other. The nearest was cobalt blue, another was saffron yellow, then came crimson red, then indigo, apple green, sky blue, orange, peach, mauve, turquoise blue, lilac, moss green, ruby red, burnt umber, Indian yellow, vermillion, lapis lazuli, and so on from horizon to horizon. And between the hill, separating color from color, flowed streams of gold and silver sand.”

“If you enjoyed laughing in the face of death, you might like to have a crack at High Saffron. One hundred merits, and all you have to do is take a look.' 'I understand there's a one hundred percent fatality rate?' 'True. But up until the moment of death there was a one hundred percent survival rate. Really, I shouldn't let anything as meaningless as statistics put you off.”

“Suddenly Saffron had a picture in her mind of Sarah waiting at the bottom of the wall, and she was angry with herself. Something changed in Saffron at that moment. She knew all about feeling left out.... That was why she wanted her angel so badly; proof that she mattered as much as anyone else. "I couldn't really climb the wall," she said. "And if I could, what if I got caught? What would I say?" "You'd think of something." "No. It was a stupid idea. Let's try your way, early in the morning." "Before breakfast?" "Yes. All right Mission Control?" "All right," said Sarah. "All right, Superhero.”

“Darling Daddy, This is Rose. So flames went all up the kitchen wall. Saffron called the fire brigade and the police came too to see if it was a trick and the police woman said to Saffron Here You Are Again because of when I got lost having my glasses checked. But I was with Tom whose grandmother is a witch on top of the highest place in town. Love, Rose.”

“Black for hunting through the night For death and mourning the color's white Gold for a bride in her wedding gown And red to call the enchantment down White silk when our bodies burn Blue banners when the lost return Flame for the birth of a Nephilim And to wash away our sins. Gray for the knowledge best untold Bone for those who don't grow old Saffron lights the victory march Green to mend our broken hearts Silver for the demon towers And bronze to summon wicked powers -Shadowhunter children's rhyme”

“I remember a hundred lovely lakes, and recall the fragrant breath of pine and fir and cedar and poplar trees. The trail has strung upon it, as upon a thread of silk, opalescent dawns and saffron sunsets. It has given me blessed release from care and worry and the troubled thinking of our modern day. It has been a return to the primitive and the peaceful. Whenever the pressure of our complex city life thins my blood and benumbs my brain, I seek relief in the trail; and when I hear the coyote wailing to the yellow dawn, my cares fall from me - I am happy.”

“Colored lights shone right across the northern sky, leaping and flaring, spreading in rainbow hues from horizon to zenith: blood red to rose pink, saffron yellow to delicate primrose, pale green, aquamarine to darkest indigo. Great veils of color swathed the heavens, rising and falling as light seen through cascading curtains of water. Streamers shot out in great shifting beams as if God had put his thumb across the sun.”

“This Bouillabaisse a noble dish is - A sort of soup or broth, or brew, Or hotchpotch of all sorts of fishes, That Greenwich never could outdo; Green herbs, red peppers, mussels, saffron, Soles, onions, garlic, roach, and dace; All these you eat at Terre's tavern, In that one dish of Bouillabaisse.”

“Sometimes, looking up at Sophiatown... I have felt I was looking at an Italian village somewhere in Umbria. For you do 'look up' at Sophiatown, and in the evening light, across the blue-grey haze of smoke from braziers and chimneys, against a saffron sky, you see close-packed, red-roofed little houses. ...And above it all you see the Church of Christ the King, its tower visible north, south, east, and west.”