Honey Quotes

“You smell of honey and sunshine. Even after all that. The darkness of this world can't dim the light that shines from you, Eliane.”
― Fiona Valpy, The Beekeeper's Promise

“She is a jar of honey

How do you carry such sweetness?
Without being noticed
By the bees that made it!
No you don't;
You just hold it gently
So that it doesn't spill any honey
To attract flies...
That is how you love a girl
And enjoy her grow up
Into a wonderful woman.”
― Daniel Derrick Mwesigye, Altar of love: Psalms of a lovestruck poet

“Your kiss is honey and your touch scorches like fire, and I worship it.”
― Neil Gaiman, American Gods

“To make yourself beautiful you oiled your body with honey, enchanting the bees.”
― Velimir Khlebnikov

“As flowers increases the sweetness of the nectar by hearing the humming sounds of the bees, Om chanting increases the sweetness of life.”
― Amit Ray, OM Sutra: The Pathway to Enlightenment

“I swore when I got into this poem I would convert
this sorrow into some kind of honey with the little musics
I can sometimes make with these scribbled artifacts
of our desolation.”
― Ross Gay, Catalog of Unabashed Gratitude

“My mind
is locust-dark, my heart
is honey-heavy.”
― John Lazear Okrent

“... If I am correct...
... the secret to this sauce is honey and balsamic vinegar ."
"Got it one, sir! Both ingredients have a mild sweetness that adds a layer of richness to the dish. The tartness of the vinegar ties it all together, ensuring the sweetness isn't too cloying and giving the overall dish a clean, pure aftertaste.
The guide told me that Hokkaido bears really love their honey...
... so I tried all kinds of methods to add it to my recipe!"
"Is that how he gave his sauce a rich, clean flavor powerful enough to cause the Gifting? Unbelievable! That's our Master Yukihira!"
Something doesn't add up. A little honey and vinegar can't be enough to create that level of aftertaste. There has to be something else to it. But what?
"...?!
I got it! I know what you did! You caramelized the honey!"
CARAMELIZATION
Sugars oxidize when heated, giving them a golden brown color and a nutty flavor.
Any food that contains sugar can be caramelized, making caramelization an important technique in everything from French cooking to dessert making.
"I started out by heating the honey until it was good and caramelized. Then I added some balsamic vinegar to stretch it and give it a little thickness. Once that was done, I poured it over some diced onions and garlic that I'd sautéed in another pan, added some schisandra berries and then let it simmer.
After it had reduced, I poured bear stock over it and seasoned it with a little salt...
The result was a deep, rich sauce perfect for emphasizing the natural punch of my Bear-Meat Menchi Katsu!"
"Oho! You musta come up with that idea while I was relaxing with my cup o' chai! Not bad, Yukihira-chin! Not bad at all! Don'tcha think?"
"Y-yes, sir..."
Plus, there is no debating how well honey pairs well with bear meat. The Chinese have long considered bear paws a great delicacy...
... because of the common belief that the mellow sweetness of the honey soaks into a bear's paw as it sticks it into beehives and licks the honey off of it.
What a splendid idea pairing honey with bear meat, each accentuating the other...
... then using caramelization and balsamic vinegar to mellow it to just the right level.
It's a masterful example of using both flavor subtraction and enhancement in the same dish!”
― Yuto Tsukuda, 食戟のソーマ 22 [Shokugeki no Souma 22]

“When tomorrow broke, our hillside home filled up with honeyed light, a fish tank.”
― Aspen Matis, Your Blue Is Not My Blue: A Missing Person Memoir

“Honey: I know these people ...”
― Edward Albee, Who's Afraid of Virginia Woolf?

“The jar her hand had chosen—and it was an odd old wooden jar, a recognizable crooked shape under her fingers, a reject because it would not sit straight on a shelf, the only empty jar she could find when at the last minute she’d decided to take a little more honey on her journey, a little of the mysterious honey, the honey that seemed to suggest laughter and joy and a long bright horizon, the strong-tasting honey whose distinguishing source she could not identify. She’d almost laughed when she decanted it because the bigger crock it lived in was also very crooked, not merely a reject but so lopsided that her mother had kept trying to throw it out, and her father kept rescuing it; and when her father died her mother kept it after all, for those memories of him. Mirasol had thought, as she carefully poured, that perhaps this honey had an affinity for those who do not sit securely, who do not rest peacefully, who limp instead of walk. She hadn’t quite been able to laugh, but she’d been smiling when she tucked it into its corner of a saddlebag, and the smile had been as refreshing as cold water Ron a hot day. This was the honey that had given her energy in the sennight past when she had none, the honey she had put last into the cup for her last-of-all stop on the pavilion hill.”
― Robin McKinley, Chalice

“Boys act, as honey bees; whereas, girls react as honey, which has a sweet taste; consequently, the outcome speaks clear and actual.”
― Ehsan Sehgal

“It's like Eldridge Kestenbaum always says - you catch more flies with honey than with vinegar."
"Horse manure catches more flies than honey and vinegar put together," retorted Mark.”
― Gordon Korman, Radio Fifth Grade

“I plucked a sprig of rosemary from the pot in the windowsill, and as I inhaled its fresh scent, something flashed in my mind.
I went to the pantry and took out a jar of wildflower honey. I held it up to make sure I had enough, and the sun lit it up like a jar of gold. There was that flash again- I almost had it, but it slipped away.
I preheated the oven and mixed my ingredients. I sprinkled in the fragrant rosemary. Remember, Mimi. What have you forgotten?
By the time I got the pan in the oven, Dad had come downstairs. He sniffed the air. "Rosemary, huh? What are you making?"
"Rosemary-honey-olive oil muffins."
"Did you add white pepper, like we talked about last time?"
I grinned. "A tiny bit. Next time, do you think we should try it with goat's milk?”
― Rajani LaRocca, Midsummer's Mayhem

“How were you able to complete this dish?"
"Easy! I used honey.
I rubbed it on the meat before we cooked it...
... and I added it into the seasonings afterward too."
I see! Honey is rich in proteinase, an enzyme that breaks down proteins. By using it as a rub on the tough cut of beef...
... he was able to tenderize it in a short period of time!
"But how did you know honey would do that?"
"When I was little, I read in a cookbook that pineapple juice could tenderize meats. But we don't often get the chance to buy whole pineapples.
So I experimented with stuff to see if anything else could do the same thing.
Of all of them, honey keeps the best and it's by far the easiest to use! ”
― Yuto Tsukuda, Food Wars!: Shokugeki no Soma, Vol. 1

“Beatriz breathed in the sweet aromas that lately appealed to her. Those at the forefront were of various honeys in the wooden honey pots anchoring the tablecloth: lavender, orange blossom, and eucalyptus. But the room was a cornucopia of visual and olfactory treats. Marcona almonds were roasting in Reuben's old wood oven, and from the kitchen downstairs wafted scents of all the spices they would be offering their customers fresh over the counter in cloth bags: cinnamon stalks, cloves, anise, ground ginger, juniper berries, finely grated nutmeg. Nora and Beatriz packaged all the spices themselves. They would also offer ribbon-tied bags of Phillip's tea creations served in the café: loose leaves of lemon verbena, dried pennyroyal, black tea with vanilla. All around the room, on the floor, shelves, and counters, were baskets and baskets and baskets of irresistible delights: jars of marmalades and honeys and pure, dark, sugarless chocolate pieces ready to melt with milk at home for the richest hot chocolate. Customers could even buy jars of chocolate shavings, to sprinkle over warmed pears and whipped cream, or over the whipped cream on their hot chocolates. They sold truffles white and dark, with or without rum, biscuits with every variation of nuts and spices, bars small or large of their own chocolate, and dried fruits dipped in chocolate.”
― Karen Weinreb, The Summer Kitchen

“Bees make honey while the sun shines.”
― Anthony T. Hincks

“So what's on the menu?"
"We soak prunes in whisky and tea, dip them in honey, and stuff them with walnuts. These are mixed with sausage for the stuffing. I usually soak the prunes for several days, but we'll make do."
"My God. That sounds fabulous."
Elliott nodded, but said nothing. He was staring at her intently.
"And..."
"And..."
What was he waiting for? He started to fiddle with the pencil.
Finally she realized he was waiting for her input! He had no idea how to banter back-and-forth or to brainstorm creatively.
She broke the awkward silence. "Elliott, are you waiting for my suggestions for dinner?"
"Aye. I'm waiting."
"I think... we should go with the honey."
"I use heather honey in North Berwick. But I'm sure the honey here will be fine."
"My favorite is from the Akins Apiary. They have delicious apple honey. It's rare, but I'll see if they have some in the pantry."
"Excellent. What... what else do you like about the honey?"
Sophia tried not to laugh out loud at Elliott's stilted and awkward attempt at conversation. The give-and-take was clearly not a natural process for him.
"Let's use the honey in all our dishes. How about roasted vegetables in a balsamic-honey dressing? With thyme? I think rutabaga and turnips would be a nice side for the turkey."
He scratched something on his tablet. "Keep going."
"And how about a bitter green salad? Maybe arugula and dandelion greens with a honey vinaigrette That will cut the richness of the bird."
Elliott nodded. "I like both of those ideas. This meal will showcase the best of both of us... a traditional Scottish roast bird and various preparations for the vegetables and greens.”
― Penny Watson, A Taste of Heaven

“She had brought me more of the ricotta, which I ate, slurping at the spoon like a child while my companion watched, beaming. My mind showed me the bees working high in the chestnut trees, swarming through the polished, ridged leaves and over the long white brushes of flowers. I saw the dark heart of the nest, dripping gold. Goats clattered over rocks and tore at cushions of herbs.”
― Philip Kazan, Appetite

“Oh Yes!!! Baby, you're a firework. Explode & die, Honey...”
― Nitya Prakash

“A bowl of honey traps a fly. That is what this love will do to you – reduce you to a miserable fly.”
― Mukta Singh-Zocchi, The Thugs & a Courtesan

“Mmm! This is so yummy! It's salt and spring onion flavored, right?"
"Yep! I boiled some chicken tenderloins and dressed them with salt and spring onion sauce. I spread the sauce on the outside of the rice balls too!"
"Yum! The salty flavor really whets the appetite!"
"The body especially craves salt after exercise too."
"Aah, is this kombu? Seaweed is a rice ball staple! Tsukudani kombu and... cheese?!" *Tsukudani means foods simmered in soy sauce and mirin.*
"Right! The heavy sweetness of tsukudani foods goes really well with cheese."
"Okay, let's see what the last one is! Yum! The garlic flavor is awesome!"
"Those are my honey-garlic pork rice balls.
I boiled some pork belly until it was soft... and then I let it marinate with some garlic for a day in a mixture of miso, cooking saké, and honey. It's super awesome with rice, so I thought I'd try making rice balls with it.
I brought barley tea and green tea. Take your pick!"
AAAAH
"This is the brilliance of Megumi's cooking. It calms and comforts the heart of whoever enjoys it."
"The chicken tenderloin isn't too dry, and the pork is perfectly tender. All of these are carefully and deftly made.”
― Yuto Tsukuda, Food Wars!: Shokugeki no Soma, Vol. 2

“I used honey from the Amur Cork Tree !"
"Amur Cork...?!"
AMUR CORK HONEY
The Amur Cork tree is a member of the citrus family. Honey made from its flowers has a clear sweetness to it, with underlying hints of bitterness.
Depending on the weather and what other plants are growing nearby, there are years when no honey can be collected from the trees, making Amur Cork Honey one of the rarer, more expensive varieties of honey available.
"Most common honeys would have the thick, mellow richness necessary to adequately accentuate the flavor of bear meat. However, when paired with the strong savory punch of the Menchi-Katsu hamburger steak, that thick and sticky flavor would be too much, making the overall dish taste heavy and cloying.
Not so in the case of Amur Cork Honey! The hints of astringency in its aftertaste match perfectly with the flavor of the bear meat, and it prevents the sweetness from becoming too cloying. In fact, it's astounding how beautifully the two flavors go together!
Not only did Soma Yukihira discover a potent ingredient in honey, he was also diligent enough to think through its weaknesses and search for ways to refine his dish even further!”
― Yuto Tsukuda, 食戟のソーマ 22 [Shokugeki no Souma 22]

“Why must thou torment me so? For even the face of an angel lies. Skin as sweet as honey that smells of roses. Oh! Do away with this life and let death be the cause of it. Kill me now and end my suffering! For all the glory in the world is nothing without thy breath.”
― Marilyn Velez

“Dot slapped the loaf down onto the table along with more of the same delicious-looking butter Marianne had provided, and honey this time. No rations in this part of the world. She spread the butter thinly, not wanting to appear greedy.
"Give it here." Dot grabbed the knife from her and spread the butter about half an inch thick. "We don't stand on ceremony." Then she put a dollop of honey in the middle and tipped the bread until it drizzled to the very edge. "Can't have you dying of starvation in the middle of the common."
Highly unlikely that would happen. She wouldn't fit into any of her clothes if she kept eating this way.”
― Tea Cooper, The Woman in the Green Dress

“BEES USE VERY LITTLE OF WHAT THEY PRODUCE AND LOOK WHAT HAPPENS TO THEM! DO YOU PRODUCE MORE THAN YOU NEED?”
― Vineet Raj Kapoor

“Babyhoney Harpercelery."
The honey, a percolating bubble full of flowers and citrus, bursts wide open when the sea pf celery- the only vegetable I know that comes pre-salted- washes in. An unexpectedly pleasurable combination of flavors that made me wobbly in the knees.”
― Monique Truong, Bitter in the Mouth

“Last night I baked the Jewish apple cakes, and each one came out moist and fragrant and dense, bursting with apples I caramelized with Calvados and a touch of rosemary and then folded into a vanilla-and-cinnamon-scented cake. We braised the brisket in a tomato sauce so rich and garlicky I can still smell it on my fingers, and the honey ice cream came out silky smooth and tastes like a spoonful of creamy honey, with crunchy chunks of honeycomb toffee.”
― Dana Bate, The Girls' Guide to Love and Supper Clubs

“Dishes are set before him: grilled pheasant and pomegranate salad; the haggis, neeps, and tatties soup; a savory doughnut stuffed with fresh crabmeat; lemon, zucchini, and Anster cheese soufflé; a slab of moist sourdough bread with a pot of freshly made crowdie and preserved lemons to spread on top; and, of course, the pudding.
This one was born from Susan's childhood memories: after-school treats of bananas split in half and spread with peanut butter, and her mother's chocolate-chip studded banana bread, lavished with butter or dripping with honey. This pudding starts with a cake: the bottom layer is a rich, dark, fudgy chocolate as luscious as velvet. On top of that a layer of banana honey cake laced with cinnamon- just sweet enough to balance out the bittersweet bottom layer. And finally, a peanut butter mousse that dissolves as soon as it reaches your tongue, melding creamily with the other layers like a slightly salty, addictive sauce. Shards of honey and peanut praline decorate the cake, and it's accompanied by a little peanut-flavored candy-floss "lollipop" on the side.”
― Brianne Moore, All Stirred Up

“A library floats on a river filled with honey.”
― Magic Realism Bot