51763. “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.” ― Nick Harkaway, Doctor Who: Keeping Up with the Joneses
51750. “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.” ― Rachel Linden, The Magic of Lemon Drop Pie
51749. “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.” ― Daniel Stone, The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats
51744. “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.” ― Victoria L. White, Learning To Love: And The Power of Sacred Sexual Spiritual Partnerships
51742. “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.” ― Victoria L. White, Learning To Love: And The Power of Sacred Sexual Spiritual Partnerships
51741. “After that, we don’t talk much until she brings out a ginger cake from the larder. “An old family recipe,” she says. “I’ve been experimenting with the quantities of cloves and Jamaica ginger. Tell me what you think.” And she pushes a slice toward me. I try not to gobble for it, for I am starving. “The most important thing with this cake is to beat in every ingredient, one by one, with the back of a wooden spoon,” she says. “Simply throwing everything in together and then beating produces a most unsuccessful cake. I know because my first attempt was as heavy as a brick—quite indigestible!” She gives a rueful smile and asks if I think it needs more ginger. I feel the crumb, dense and dark, melt on my tongue. My mouth floods with warmth and spice and sweetness. As I swallow, something sharp and clean seems to lift through my nose and throat until my head swims. “I can see you like it.” Miss Eliza watches me and smiles. And then I blurt something out. Something I know Reverend Thorpe and his wife would not like. But it’s too late, the words jump from my throat of their own accord. “I can taste an African heaven, a forest full of dark earth and heat.” The smile on Miss Eliza’s face stretches a little wider and her eyes grow brighter. And this gives me the courage to ask a question that’s nothing to do with my work. “What is the flavor that cuts through it so keenly, so that it sings a high note on my tongue?” She stares at me with her forget-me-not eyes. “It’s the lightly grated rinds of two fresh lemons!” ― Annabel Abbs, Miss Eliza’s English Kitchen: A Novel of Victorian Cookery and Friendship