Sweetness Quotes

“She was made entirely of a sweetness bordering on tears.”
― Clarice Lispector, The Complete Stories

“He kissed her because it came about quite naturally; he found sweetness sleeping still upon her lips, and felt that he had never been away.”
― F. Scott Fitzgerald, The Beautiful and Damned

“In one creative thought a thousand forgotten nights of love come to life again and fill it with majesty and exaltation. And those who come together in the nights and are entwined in rocking delight perform a solemn task and gather sweetness, depth, and strength for the song of some future poet, who will appear in order to say ecstasies that are unsayable.”
― Rainer Maria Rilke, Letters to a Young Poet

“There's so much spring in the air-- there's so much lazy sweetness in your heart.”
― F. Scott Fitzgerald, This Side of Paradise

“You cannot truly know the sweetness of great joy without the bitterness of great sorrow.”
― Jeffrey Fry

“The sweetest people have endured the greatest pain, which made them so lovable”
― Luffina Lourduraj

“This book is for those that found love when everyone thought they were too young to know what it was.
We should all be lucky enough to find our forever so soon.”
― Alexa Riley, Shielding Lily

“The flowering sweetness of the stars,”
― Arthur Rimbaud, Selected Poems and Letters

“Perfection takes time.”
“If you saw yourself in the morning, you would know that's not true.”
― Jamie McGuire, Mrs. Maddox

“Oh sweet December,
You bring us Charlie Brown, chestnuts and candy canes,
You add such sweetness to your name
You bring us garland, gingerbread and mistletoe,
You also bring us everything wrapped in a bow
Oh sweet December-you’re so good to us,
You always prepare us for The Christmas fuss”
― CHARMAINE J FORDE

“...the sweetness of grace and freedom comes hand in hand with the uncomfortable, bitter-rawness of honest emotions and grief.”
― Natalie Brenner, This Undeserved Life: Uncovering The Gifts of Grief and The Fullness of Life

“Distance brings sweetness. Absence tames what is near.”
― Christian Bobin

“He closed his eyes and tried to remember the taste of snow apples. When he was a child, there was a gnarled tree of them behind his father's blacksmith shop. His mother would always pick them but there were never enough for more than a single tart. Spicy and yet sweet, like McIntosh, but the flesh was so impossibly white, pristine, and the juice was so abundant, that it was like no other apple he had ever tasted.”
― N.M. Kelby, White Truffles in Winter

“Love is the sweetness of life.”
― Ehsan Sehgal

“A drop of sweetness mixes into the grief inside me. It’s only a drop in a sea, but in that moment, it feels like everything.”
― Sara Holland

“... 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]

“Even the bitterest fruit has sugar in it.”
― Terry a O'Neal

“You don't need to explain anything to me, Karl. I trust that you were a gentleman." And then he added, "Or at least I trust that you were a gentleman to as high a degree as she wanted you to be. I was a boy once too. No matter who is in power, I never want you thinking it's wrong to desire a girl's attention. That is life's greatest sweetness. I would never want to deny you that joy.”
― Robert Sharenow, The Berlin Boxing Club

“Take me to this land
of sweet sugar cane and Mount Gay Rum,
I want to taste its sweetness
and feel its tropical sun,
Take me to Barbados!”
― Charmaine J Forde

“The sweetness in white snowflowers is sweeter than white snowcookies, which have fallen above in a thousand skies of nowhere!”
― Petra Hermans

“We came to a clearing and stopped. Dark green vines with oblong leaves and purple flowers in pairs grew everywhere- under our feet, around tree trunks and small shrubs, in a circle at least thirty feet wide. Fat green-eyed insects buzzed lazily around the blossoms. A heavy, luscious fragrance filled the air.
"Honeysuckle!" I plucked a couple of flowers and took a moment to appreciate the dark purple petals that faded to lavender and then white at their base. I brought one to my nose and sniffed. My cousins had a vine like this at their house in India. But these blossoms were gargantuan, each one the size of my palm.
I pinched off the green cap that held the petals together, pulled on the little string that was exposed, and tasted the small glob of nectar that glistened at the end. My mouth burst with sweetness.”
― Rajani LaRocca, Midsummer's Mayhem

“Her dad never brought Phil and Lara back to the graveyard. He had buried some of her mother's things beneath a honeysuckle in the garden. A worn leather glove, a birthday card that she had written for each of them. The last photograph of the four of them together.
There was a wisdom to what he had done; Lara saw it now. As the memory of her mother faded, the honeysuckle grew stronger. When Lara stood beneath it in summer, when it was in full bloom, her mother's sweetness seemed to live on in the scent of the flowers.”
― Ella Griffin, The Flower Arrangement

“How delicious! Layer upon layer of exquisitely delicate sweetness blooms in the mouth like the unfurling petals of a flower! And it's different from the cake Sarge presented in one very distinct way!"
?!
The flavors explode not like a bomb but a firecracker! What a silky-smooth, mild sweetness!
"How were you able to create such a uniquely beautiful flavor?"
"See, for the cake, I used Colza oil, flour, baking powder... and a secret ingredient...
Mashed Japanese mountain yam!
That gave the batter some mild sweetness along with a thick creaminess. Simply mashing it instead of pureeing it gave the cake's texture some soft body as well.
Then there're the two different frostings I used! The white cream I made by blending into a smooth paste banana, avocado, soy milk, rice syrup and some puffed rice I found at the convenience store. I used this for the filling.
*Rice syrup, also called rice malt, is a sweetener made by transforming the starch in rice into sugars. A centuries-old condiment, it's known for being gentle on the stomach.
*
I made the dark cream I used to frost the cake by adding cocoa powder to the white cream."
"I see. How astonishing. This cake uses no dairy or added sugar. Instead, it combines and maximizes the natural sweetness of its ingredients to create a light and wonderfully delicious cake!"
"What?!"
"He didn't put in any sugar at all?!"
"But why go to all that time and effort?!"
"For the people patiently waiting to eat it, of course.
This cake was made especially for these people and for this season.
When it's hot and humid out... even if it's a Christmas Cake, I figured you'd all prefer one that's lighter and softer instead of something rich and heavy.
I mean, that's the kind of cake I'd want in this weather.”
― Yuto Tsukuda, 食戟のソーマ 34 [Shokugeki no Souma 34]

“The sweetness of taste of the truth.”
― Lailah Gifty Akita

“Bitterness and sweetness, are both fruits of egoism. Doing egosim of good deeds brings sweetness. Doing egosim of bad deeds brings bitterness.”
― Dada Bhagwan

“The Best Things In Life Aren't So Sweet But Their Results Are Sweeter!”
― Jaachynma N.E. Agu, The Prince and the Pauper

“Giddy with each other and the wine, they strolled outside through the Presidio, the old fort now housing restaurants and galleries. Jess explained that she wanted to devise a matrix for scarcity and abundance, frugality and profligacy. She thought that sweetness represented, and in some periods misrepresented, a sense of surplus and shared pleasure. "I don't think taste is purely biological," she said. "I think it's economically, historically, and culturally constructed as well. Sweetness means different things depending on availability, custom, farming, trade..."
She was shivering, and George took off his jacket. "Here, sweetness." He helped her into it and laughed at the way her hands disappeared inside the sleeves.
"Context is key- so the question is, What carries over? What can we still know about sweet and sour? Bitterness. What persists from generation to generation? Do we taste the same things?"
He kissed her, sucking her lower lip and then her tongue. "I think so," he said. "Yes.”
― Allegra Goodman, The Cookbook Collector

“Ann and baby Ginny are sweet enough to rot teeth”
― Stephanie Dray, America's First Daughter

“She reached for a tiny white dish on top of the stove. "Oops, and salt. I almost forgot salt."
"Salt?" I wrinkled my nose, and then widened my eyes. "Is that your secret ingredient?"
Sophie laughed. "Salt isn't a secret ingredient, doofus. Besides, you just add a pinch. Salt brings out all the flavors." She paused. "It's weird, isn't it? How something so opposite of sweet can make things taste even better?"
"How does it do that?" I asked.
"I don't know," Sophie answered. "It just kind of brings everything together in its own strange little way.”
― Cecilia Galante, The Sweetness of Salt

“There was no sugar! That was better for our health; no need to taste such a boring thing. Sugar is one of these decorative ingredients; those ingredients that deceive you by changing the bitterness of reality into some dazzling bites of sweetness.”
― Noha Alaa El-Din, It's Hard to Please Vandanya: The Suitcase