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, Beekeeper's Promise, The

“Dark honey from the second harvest. It's made late in the season after the nectar drought at the end of July when the bees turn to goldenrod and sunflowers instead. It's deeper and richer, it tastes like secrets.”
― Jodi Picoult, Mad Honey

“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

“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?

“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

“My knees almost buckled as I tasted blueberry honey, raspberry honey, wildflower honey, sunflower honey---I bought six jars without even thinking.
"What are you going to do with all that?" Jane asked.
"I have no idea, but I sense lots of baking, even some infusions. I can take what we don't use back to New York. Honey carries such local flavor; they'll be so fresh at Feast.”
― Katherine Reay, Lizzy and Jane

“Her voice, like honey poured over broken glass.”
― Daniel Ruczko, Pieces of a Broken Mind

“Crystals of old honey on her body's tongue, long hardened, were loosening in the warmth of her spilling blood, turning from grain to syrup, a slow sweet hum of wings unfurling from deep within her and looping outward, solid and multitudinous, the comb in her chest and the workers in her veins, and the hive all around her.”
― Emma Törzs, Ink Blood Sister Scribe

“The ocean at sunset, a sea of honey holding wax ships sailed by bees”
― Michelle Cuevas

“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

“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

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

“You get yourself a good peach brandy from the liquor store. Pour yourself a jigger full and mix it with some raw honey from Mason's Market. He has the local honey with all the wonderful antibiotic properties still in it." She made a face. "Not that cheap industrial stuff. It'll cure that cough in no time. Help you sleep too." She winked at Betsy.
"Glenda's right. We use cinnamon whiskey and honey. Works like a charm every time." Miss Susie smiled. Her face lit up in that warm, loving, grandmotherly way.”
― Kate Young, Southern Sass and a Battered Bride

“I Once Was A Bee by Stewart Stafford

I once was a bee,
All striped and dorky,
I got crushed underfoot,
By Amber Heard's Yorkie.

It mashed my wings,
I never sought money,
Even when it made me,
Poop out some honey.

As I flew to Bee Heaven,
In a mystical fog,
She made such a fuss,
Of that murdering dog.

© Stewart Stafford, 2022. All rights reserved.”
― Stewart Stafford

“Why'd your mother choose the name Glory? Is there meaning behind it?"
"I thought she had chosen it because morning glories represent mortal life, but Mama told me it was because there had been a golden light around me when I came back to Georgia. Said it looked like a full-body halo. Till the day she died, she said that light was because when Bee had gone to glory, glory had come to me."
It was impossible not to remember that the first time I saw Glory, I'd thought she glowed with light as well, as if her innate goodness shined for all to see.
"But I don't think it's some kind of halo at all," she said, "even though such a big piece of me died that night in this garden."
"What do you think it is?"
She glanced at a bee skimming the water of the gazing pool. "It's always reminded me of honey. Especially since I feel like the bees are looking out for me. I've felt their buzzing underfoot since that horrible night. It never went away. I like to think that the glow---and the buzzing---are their reminders that I'm safe now.”
― Heather Webber, In the Middle of Hickory Lane

“How a child is produced? It is created through semen. Due to the downward movement of semen, a child is born. When it goes outward it is semen and when its movement is upward within the body, it is transformed into honey, and then what does it do? It creates its own form within the myriads of people in the spiritual world.”
― Sri Jibankrishma or Diamond

“You catch more flies with honey than with vinegar.”
― Soroosh Shahrivar, Tajrish

“May your taste be as sweet
As the finest honey you eat.”
― Ana Claudia Antunes, A-Z of Happiness: Tips for Living and Breaking Through the Chain that Separates You from Getting That Dream Job

“It's Apicius-Style Duck. Enjoy."
Apicius-Style Duck is a dish said to have been a favorite of a famous seventeenth-century Italian gourmand.
The recipe calls for duck breasts to be roasted and then have the skin side coated in spices and a caramelized honey glaze.
"Look at how the caramelized honey gleams!"
"The layer of spices crusting the outer skin smells amazing too!”
― Yūto Tsukuda, 食戟のソーマ 11 [Shokugeki no Souma 11]

“My mind is on the poem I'm writing—
language pollinated, packed neatly
into hexagonal cells.”
― Jenny Noble Anderson, But Still She Flies: Poems and Paintings

“Stella is next up. Her cake is striking to look at, stacked in graduated tiers, so that it almost resembles half of a bee's nest. It's lightly frosted in that naked style, the icing scraped away to reveal the edges of the sponge, cooked to perfection. A honey-colored glaze drips attractively down the sides, and small fondant bees with almond silver wings cling to the tops of the cakes; a few are even hovering on wire to look like they are flying.
"I must say I've never seen a cake shaped like this. What are the flavors?" Betsy asks, and Stella beams.
"It's flavored with orange zest and honey.”
― Jessa Maxwell, The Golden Spoon