Ginger Quotes

“Women who are into Lord of The Rings & The Hobbit are, like, the coolest people in the world”
― Ed Sheeran

“And you should warn him that if he hurts you, I will scissor kick him in the nuts.  Tell him, okay? You tell him that.  Because I mean it.  I’ll go all kinds of Bruce Lee on his tasty ass.”
― M. Leighton, Up to Me

“No worries. I'm just happy to see your hen house being take care of by such a fabulous cock. She leans in and whispers to me, And it is a fabulous cock am I right? I say nothing, simply grin.”
― M. Leighton, Up to Me

“When did having a life become an event you had to schedule?”
― Karen Marie Moning, Spell of the Highlander

“I have to be a ginger for 3 weeks.”
― Katy Perry

“There you are,” she says flinging her arms. “And just as I suspected. I’ve been worrying my ass off and you’ve been having multiple orgasms at the end of a Greek god’s penis. Figures.”
― M. Leighton, Up to Me

“Hellish goosebumps flash up my back, ripping, like tiny molecular machetes beneath the skin. As a redhead my face has no ability to hide fear.”
― Michael Benzehabe, Zonked Out: The Teen Psychologist of San Marcos Who Killed Her Santa Claus and Found the Blue-Black Edge of the Love Universe

“You’ve officially earned your claws. Not the cougar kind, of course. You’re far too young for that. But you get honorary claws just for being the only hen in a whole house full of cocks. I’m so proud,”
― M. Leighton, Up to Me

“Sweet mother of sex, they’re triplets!”
― M. Leighton, Up to Me

“Never in all my wildest dreams did I take you for a foursome. With triplets, no less!” ”
― M. Leighton, Up to Me

“I make it a rule to try everything," she said. "Don't you think it would be very annoying if you tasted ginger for the first time on your deathbed, and found you never liked anything so much? I should be so exceedingly annoyed that I think I should get well on that account alone.”
― Virginia Woolf, The Voyage Out

“Hi!'

The chirpy little voice greeted me with such energised enthusiasm it made me jump nearly a foot out of my seat. I turned around, expecting to see the usual cocky little Bezzer-in-training Tyler, who every once in a while enjoys pissing off as many people on the bus as possible, but to my surprise it was the scruffy little quiet Year 7 who sits at the front of the bus with his big orange hair bouncing around.

'Hello,' I replied dubiously. (You can't assume that a kid isn't intending to give you grief just because he has ginger hair, not these days. What is the world coming to?)”
― Tom Clempson, One Seriously Messed-Up Week in the Otherwise Mundane and Uneventful Life of Jack Samsonite

“You can resist to girls but it is harder when they are ginger.”
― Alain Bremond-Torrent, running is flying intermittently

“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

“You are small. You have red hair. You don’t realize it yet, but you are about to set out on the most alarming episode of your life so far…”
― Cressida Cowell, How to Speak Dragonese

“There are more imperfect diamonds than flawless stones.”
― Ellen Hopkins, Traffick

“By the time everyone was ready to leave, I was filling the last cream puff with pale green pastry cream. I licked a bit off my finger. It was good- an intriguing mix of warm pistachio, floral cardamom, and invigorating ginger. And ginger, of course, was a root. I only wished I knew what The Book would say about it. And was it good enough? Spotting the last of Mom's batch of kulfi- Indian ice cream made of thick sweetened cream and flavored with pistachio, ginger, and cardamom- had inspired me to make a pastry cream with the same flavors.”
― Rajani LaRocca, Midsummer's Mayhem

“Shigureni is a variety of stewed meat where ginger has been added to the traditional soy sauce-and-sugar simmering sauce.
Thick, sweet and accented with ginger's uniquely spicy tang, there are layers of flavor to please the tongue!
Light yet thick, tangy yet sweet... all the various flavors patter across the tongue like a short afternoon drizzle- thus its name, shigure, which means "fall shower."
"It's a dish renowned for its exceptionally deep and compelling flavors."
"Ooh, you just know it's gonna be good. That's Takumi-chi for ya! He's a master of both Italian and Japanese cooking!"”
― Yuto Tsukuda, 食戟のソーマ 27 [Shokugeki no Souma 27]

“Ah, now I see. It was in the center of the dorayaki! Right there underneath the insignia...
she added apple confiture to the filling!"
Confiture!
What the heck is that?!
"Confiture is the French word for jams and marmalades. It seems she's made her own special apple jam blended with a hint of ginger!
The tart juiciness and fruity richness of the jam melds seamlessly with the ginger's flavor. When tasted together with the apple chunks and dorayaki crust, it jumps out at you in a brilliant flash of deliciousness!”
― Yuto Tsukuda, 食戟のソーマ 28 [Shokugeki no Souma 28]

“Sarah's first introduction was the signature sugardoodle. Big, billowy, and buttery, sparkling with a generous coating of sugar crystals and cinnamon, it has the perfect savory-sweet balance that comes from creamed butter and sugar. When she created it, the bakery's cookie menu was dominated by chocolaty options. She was looking to add something with a different flavor profile. Then, for the 2013 holiday season, she was playing with recipe ideas that would evoke nostalgia and home baking and struck upon the ginger spice cookie, a soft, sweet molasses number with the bite of ginger, cinnamon, and nutmeg. It was so popular it stuck around beyond the holidays and became a year-round best seller. Then came the killer red velvet. Rich from cocoa, savory from a cream-cheese center, and crunchy from its sugar-dusted top, it gives red velvet lovers a whole new creation to die for.”
― Amy Thomas, Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself

“Calvin Little, Lepidopterist! Calvin Little, he of the Still Waters Running Deep all over the place. Sweet, belt-wearing, Latin-spouting Calvin, to whom I owed three dollars and seventy-five cents. He had called himself my friend, and for some reason that knocked me out more than if he had professed his undying love for me. Friend, as in the noun-not-the-verb, as in real-life, flesh-and-blood friend. I wanted to cry with appreciation for him. As I glue-sticked the Blue Morpho into the GBBoE, it occured to me that my mind had snapped a photograph of Calvin– Calvin kneeling in the sunshine, his brilliant hair aflame in the light, cradling that butterfly in his freckled hands–and that I might just carry the image with me for the rest of my life.”
― Sarah Combs, Breakfast Served Anytime

“The classic chutneys are coriander, mint, and chili. Everyone makes those chutneys, and oh yes, let's not forget the tamarind chutney that every Indian restaurant will serve in watery portions. But I don't want to make or eat classic chutneys.
I was lucky Mama had dried apricot in that pantry of hers. My God, but she has stuff in there. She even has a small bottle of red caviar. Mama would never eat caviar ("Raw fish eggs? Why would anyone want to eat that?"), but it's there nevertheless along with the now indispensable bottle of chipotle chili peppers.
Soaking the apricots in water seemed a good way to make them mushy but soaking them in sugar water seemed like an even better idea. It would make the chutney sweet. Surveying the fridge, my eye caught the ginger. Mama buys big chunks of ginger. Lots of garlic and ginger in her food. Maybe not garlic in the chutney, but definitely ginger. Lots of ginger for a sharp tangy taste.
What else? I saw the mint. Mama's prized little herb pot. Tearing away the mint, ah, now that was a special treat. Anything else? Of course, the chipotle chili peppers to give the chutney a smoky flavor.
Take the apricot, ginger, garlic, peppers, and salt (I added the apricot syrup in small quantities as well, depending upon how liquid I wanted the chutney to be, not too liquid) and blend it to a pulp.
The chutney is best savored when licked from a plate!”
― Amulya Malladi, Serving Crazy with Curry

“I busied myself with the seaweed, while Stephen pulled out flexible opaque salmon bones. After skinning the fish, he sliced it down the center seam, creating two pieces, which he cut into quarter-inch-thick slices. Then, like magic, he transformed a knob of ginger into a miniature golden haystack.
I handed him the slippery piece of kelp, which he squared off and placed on a bamboo sushi roller. Next, he laid several slices of salmon across the shiny middle, sprinkled it with a few threads of ginger, and rolled it up like a nori roll. After sealing the cylinder in plastic wraps, he handed it to me.
"Cut this into bite-size pieces." The sweet and tangy kelp yielded like a cooked lasagna noodle under the sharp knife, creating exotic coral-and-sienna pinwheels.
Next, we made delicate egg crepes to wrap around thick oily slices of mackerel that we soaked in a bracing mix of dashi, sugar, and soy. This was followed by a small "salad" of lightly salted white fish "noodles" tossed with salmon roe and lemony yuzu.”
― Victoria Abbott Riccardi, Untangling My Chopsticks: A Culinary Sojourn in Kyoto

“I had arranged samples of the ginger shrimp balls on a large tray. Toasted bread cut into small cubes hid a juicy center made of minced shrimp and ginger: bite-size, golden hors d'oeuvres with an addictive crunch.”
― Roselle Lim, Natalie Tan's Book of Luck & Fortune

“I hustled back to the kitchen to prepare some salabat. The hot ginger tea would cure anything that ailed you, and I'd made a few modifications to boost the flavor and health profile.
I set the electric kettle and pulled out the jar of ginger, turmeric, honey, cayenne, and calamansi, the last ingredient adding a refreshing hit of citrus tang.”
― Mia P. Manansala, Arsenic and Adobo

“ Since peaches are already so sweet, sprinkle only very lightly with white sugar. For the perfect complement, use freshly grated ginger. If it's not freshly grated, don't bother. ”
― Jennifer Gold, The Ingredients of Us

“It's a matter of browning the edges and bottom now, since the peaches are primed. The spice of ginger pierces the air, and Elle, mouth watering, tries the caramelized peach juice left over on the cookie sheet. It's sweet, with a gingery kick.”
― Jennifer Gold, The Ingredients of Us

“As a natural blonde
I can turn into ginger,
if I stay in the shade
And let my hair linger!”
― Ana Claudia Antunes, Dearer Mirror

“I arrive back at my lodgings to a battered-tin dish of dried apricots in syrup. Small and plump, round rather than oval, and freckled with rust. I dip a spoon into the syrup, a pretty spoon battered and bent from years of service, and sip the heavily chilled, sweet liquor. Lighter than that used to soak gulab jamun, the heavy, sticky balls of dough I have consumed with nothing short of gluttony on this trip, but thinner and less cloying and with the faintest breath of rosewater. I sit in peace on the cool veranda with my tin dish of apricots like dumpy cherubs and with the dry citrus dust of ground ginger still in my hair.”
― Nigel Slater, A Thousand Feasts: Small Moments of Joy… A Memoir of Sorts

“Ginger cake is perhaps the most magical cake of all. I bless the way you don't have to cream the sugar and butter together and gently beat in the eggs or sieve in the flour. I like the fact that you just put the syrup and black treacle, sugar and butter in a pan and melt them. That you then stir in the eggs, flour and spice, pour the runny batter into a cake tin and bake it. Literally magic.”
― Nigel Slater, A Thousand Feasts: Small Moments of Joy… A Memoir of Sorts