欧宝娱乐

“Make a list of all the varieties of aliens you can come up with. (And if it's less than 3,000, then THE PEARS ARE LAUGHING AT YOU, MY FRIEND.)" -Scott Westerfeld from NaNoWriMo Pep Talk.”
― Scott Westerfeld

“Here is a greedy man who keeps to himself
The beautiful pears ripe in his garden.”
― Matsuo Bash艒, The Narrow Road to the Deep North and Other Travel Sketches

“His brown eyes would roam around the various sentimental and artistic bric-a-brac present, and his own banal toiles (the conventionally primitive eyes, sliced guitars, blue nipples and geometrical designs of the day), and with a vague gesture toward a painted wooden bowl or veined vase, he would say "Prenez donc une des ces poires. La bonne dame d'en face m'en offre plus que je n'en peux savourer." Or: "Mississe Taille Lore vient de me donner ces dahlias, belles fleurs que j'ex猫cre.”
― Vladimir Nabokov, Lolita

“The pear trees were bare, their limbs spread open like the viscera of a parasol. Stretching into the darkness beyond, the single houses, double houses, and villas were lined up in cramped, neat rows which ran toward the tip of the peninsula. p94”
― Sue Monk Kidd, The Invention of Wings

“Fun fact: there are also 3,000 varieties of pears. That's right. Even PEARS are more complicated than you thought!”
― Scott Westerfeld

“Of all the herbs, Jasmine thought, basil was her soul mate. She rubbed her fingers over a leaf and sniffed deeply at the pungent, almost licorice scent. Basil was sensuous, liking to stretch out green and silky under a hot sun with its feet covered in cool soil. Basil married so well with her favorite ingredients: rich ripe tomatoes, a rare roast lamb, a meaty mozzarella. Jasmine plucked three leaves from her basil plant and slivered them in quick, precise slashes, then tucked them into her salad along with a tablespoon of slivered orange rind. Her lunch today was to be full of surprises. She wanted to impress as well as amuse this particular guest. They would start with a tomato soup in which she would hide a broiled pesto-stuffed tomato that would reveal itself slowly with every sip. Next she would pull out chicken breasts stuffed with goat cheese and mint. Then finish with poached pears, napped heavily in eau-de-vie-spiked chocolate.”
― Nina Killham, How to Cook a Tart

“She maneuvered a cart through the produce section, which featured boxes of fruits as gifts, amping up the volume and variety this time of year. She packed several Asian pears in a plastic tear-off bag, then moved on to the most perfect Fuyu persimmons, smooth, orange, and firm. She had always been embarrassed when her mother had given people such odd practical "Korean gifts" - the boxes of apples or even laundry detergent - when in reality, outside of America, these objects might have some rich symbolic relevance that perhaps Margot didn't understand.
If she thought of the labor and resources that went into each piece of fruit - the water, the light, the earth, the training and harvesting of each plant - a box of apples could be special, a sacred thing. Perhaps in this land of plenty, of myth and wide-open spaces, trucks and factories, mass production, we lost track of that: the miracle of an object as simple as a pear, nutritious and sweet, created by something as beautiful as a tree.”
― Nancy Jooyoun Kim, The Last Story of Mina Lee

“On account of their puny size and disappointing taste, in France wild pears are known as "poires d'angoisse" or pears of anguish. In Versailles, though, in the kitchen garden, pears are bred for pleasure. Of the five hundred pear trees, the best usually fruit in January--- the royal favorite, a type called "Bon Chr茅tien d'Hiver," or "Good Christian of Winter." Each pear is very large--- the blossom end engorged, the eye deeply sunk--- whilst the skin is a finely grained pale yellow, with a red blush on the side that has been touched by the sunlight. It is known for its brittle, lightly scented, almost translucent flesh that drips with a sugary juice; that soaks your mouth when your teeth sink into it. The gardener here, Jean-Baptiste de La Quintinie, says that when a pear is ripe its neck yields to the touch and smells slightly of wet roses.
This winter they have not ripened, though, but have frozen to solid gold. Murders of crows sit on the branches of the pear trees, pecking at the rime of them. They have become fairy fruit; those dangling impossibilities. What would you give to taste one?

Spring always comes, though. Is it not magic? The world's deep magic.
March brings the vast respite of thaw, that huge unburdening, that gentling--- all winter's knives and jaws turning soft and blunt; little chunks of ice riding off on their own giddy melt; everything dripping and plipping and making little streams and rivulets; tender pellucid fingers feeling their way towards the sea; all the tiny busywork.
And with the returning sun, too, sex. Tulips, first found as wild flowers in Central Asia--- named for the Persian word "tulipan," for turban--- thrust and bow in the warm soil of Versailles, their variegated "broken" petals licked with carmine flames. The early worm-catchers begin their chorus, skylarks and song thrushes courting at dawn. Catkins dangle like soft, tiny pairs of elven stockings. Fairy-sized wigs appear on the pussy willows. Hawthorn and sloe put on their powder and patches, to catch a bee's eye.”
― Clare Pollard, The Modern Fairies

“The prettiest bottle, made of glass molded in a pattern of leaves, was half-filled with a colorless liquor. Her attention was caught by the sight of a pear inside the bottle.
Lifting the bottle, Lillian examined it closely and gently swirled the liquid until the pear lifted and turned with the motion. A perfectly preserved golden pear. This must be a new variety of eau-de-vie, as the French called it... "water of life," a colorless brandy distilled from grapes, plums, or elderberries. Pears as well, it seemed.”
― Lisa Kleypas, It Happened One Autumn

“Taking as deep a breath as the stays would allow, she became aware of a sweetly spicy scent in the air.
"What is that?" she murmured, drawing in the fragrance. "Cinnamon and wine..." Turning in the circle of his arms, she looked around the spacious bedroom, past the poster bed to the small table that had been set near the window. There was a covered silver dish on the table, from which a few traces of sweet-scented steam were still visible. Perplexed, she twisted back to look at Marcus.
"Go and find out," he said.
Curiously Lillian went to investigate. Taking hold of the cover's handle, which had been wrapped with a linen napkin, she lifted the lid, letting a soft burst of intoxicating fragrance into the air. Momentarily puzzled, Lillian stared at the dish, and then burst out laughing. The white porcelain dish was filled with five perfect pears, all standing on end, their skin gleaming and ruby-red from having been poached in wine. They sat in a pool of clear amber sauce that was redolent of cinnamon and honey.
"Since I couldn't obtain a pear from a bottle for you," came Marcus's voice from behind her, "this was the next best alternative."
Lillian picked up a spoon and dug into one of the melting-soft pears, lifting it to her lips with relish. The bite of warm, wine-soaked fruit seemed to dissolve in her mouth, the spiced honey sauce causing a tingle in the back of her throat.”
― Lisa Kleypas, It Happened One Autumn

“I shape the dough, all of these boules. The plain Wild Rise sourdough, though nothing about it can be considered plain- it's simply unadorned to spotlight the complex flavors- is left to proof in bannetons, the coiled willow of the basket leaving its distinctive pattern on the crust even after baking. The dark, earthy Farmhouse miche is freestanding boule, nearly four pounds, formed and left on linen 'couches.' I chop ripe pears and knead those into the third dough, along with cardamom and fresh ginger, to make the Spiced Anjou. Tomorrow I'll add a candied pear slice to the top, to bake into the crust- Xavier's idea. And finally the Sweet Ch猫vre, with its sharp goat cheese and fig filling.”
― Christa Parrish, Stones For Bread

“He dipped his fork into the layers of eggplant and cheese. Moments later, it seemed to detonate in his mouth. The pasta, he now realized, had simply been a curtain raiser, carbohydrate to take the edge off his hunger, but this new dish was something else, teasing his appetite awake again, the intensity of the flavors bringing to life taste buds he had never even known existed. The cheese tasted so completely of cheese, the eggplant so rich and earthy, almost smoky; the herbs so full of flavor, requiring only a mouthful of wine to finish them off... He paused reverently and drank, then dug again with his fork.
The secondo was followed by a simple dessert of sliced pears baked with honey and rosemary. The flesh of the fruit looked as crisp and white as something Michelangelo might have carved with, but when he touched his spoon to it, it turned out to be as meltingly soft as ice cream. Putting it in his mouth, he was at first aware only of a wonderful, unfamiliar taste, a cascade of flavors which gradually broke itself down into its constituent parts. There was the sweetness of the honey, along with a faint floral scent from the abundant Vesuviani blossom on which the bees had fed. Then came the heady, sunshine-filled fragrance of the herbs, and only after that, the sharp tang of the fruit itself.
By the time the pears were eaten, both jugs of wine had been emptied too.”
― Anthony Capella, The Wedding Officer

“The following morning dawned clear and cool, and the chef decided to send me to the Rialto to buy pears and Gorgonzola. It was a culinary test, and I was ready. I'd accompanied him on other shopping trips when he instructed me on how to judge pears by scent and color and touch. They must be bought at the absolute peak of ripeness, with no hint of green or bruising. They must be firm, though not hard, and well perfumed, ready to be eaten the same day but overripe the next. The cheese must be dolce, not picante, because it would be served with the pears for dessert. The ripeness of Gorgonzola is more forgiving than pears. Already veined with a pungent mold, it will last a good while, although even molded cheeses have their limits.”
― Elle Newmark, The Book of Unholy Mischief

“He'd plated one of the desserts in a beautiful glass bowl, complete with what he said was the homemade vanilla bean ice cream he'd made the previous night, and garnished the pear with the sauce, a cinnamon stick, sprigs of thyme, vanilla bean pods, and pomegranate seeds.
"The sauce?" I asked, dipping in my spoon.
"Vanilla bean seeds, red wine, sugar, and nutmeg," he said. "If there's anything I know, it's how to make sauces with wine."
I dipped my spoon in and tasted it. Oh my God, heaven on my tongue. I eyed him warily.
"You really do know sauces. I's simply delicious," I said. "But I taste a few more ingredients? Orange? Star anise? A dash or two of pastis, maybe?"
"Your palate is just like your grandmother's. I can never get anything past her either.”
― Samantha Verant, The Secret French Recipes of Sophie Valroux

“Every New Year's Day, my parents had a big party, and their friends came over and bet on the Rose Bowl and argued about which of the players on either team were Jewish, and my mother served her famous lox and onions and eggs, which took her the entire first half to make. It took her so long, in fact, that I really don't have time to give you the recipe, because it takes up a lot of space to explain how slowly and painstakingly she did everything, saut茅ing the onions over a tiny flame so none of them would burn, throwing more and more butter into the pan, cooking the eggs so slowly that my father was always sure they wouldn't be ready until the game was completely over and everyone had gone home. We should have known my mother was crazy years before we did just because of the maniacal passion she brought to her lox and onions and eggs, but we didn't. Another thing my mother was famous for serving was a big ham along with her casserole of lima beans and pears. A couple of years ago, I was in Los Angeles promoting Uncle Seymour's Beef Borscht and a woman said to me at a party, "Wasn't your mother Bebe Samstat?" and when I said yes, she said, "I have her recipe for lima beans and pears. " I like to think it would have amused my mother to know that there is someone in Hollywood who remembers her only for her lima beans and pears, but it probably wouldn't have. Anyway, here's how you make it: Take 6 cups defrosted lima beans, 6 pears peeled and cut into slices, 1/2 cup molasses, 1/2 cup chicken stock, 1/2 onion chopped, put into a heavy casserole, cover and bake 12 hours at 200*. That's the sort of food she loved to serve, something that looked like plain old baked beans and then turned out to have pears up its sleeve. She also made a bouillabaisse with Swiss chard in it. Later on, she got too serious about food- started making egg rolls from scratch, things like that- and one night she resigned from the kitchen permanently over a lobster Cantonese that didn't work out, and that was the beginning of the end.”
― Nora Ephron, Heartburn

“Pears are pear-shaped, not because they went wrong. They're pear-shaped because they're beautifully delicious.”
― Anthony T. Hincks

“Saturday, I slipped out to the farmers' market. Waiting for me were crates of pears in shades of green, gold, and rose. I fell in love.
I brought home a flat of Comice pears and placed them on my dining room table. I pulled out a chair so that I could look at them at eye level.
Pears.
Pear cake, pear sauce, caramelized pears, baked pears.
Pear tart. Everybody liked tarts. I could flavor it with vanilla for depth, lemon zest for brightness, and cardamom as a surprise. I could make it as a galette, a free-form tart, and use a buttery puff-pastry crust.
If I wanted to get my hands into food, puff pastry was a good place to do it. The process of making the laminated dough, folding butter into already buttery dough over and over---depending on your mood, it could be hypnotically soothing or mind-numbingly tedious.
It sounded perfect.”
― Hillary Manton Lodge, Together at the Table

“In a ready crust of crushed walnuts, flour, and butter, D'Ours lays the pear slices in a pinwheel design. Because they've soaked up the red wine, their edges are etched in burgundy while their centers are white, giving them a candy cane appearance. A perfect Christmas dessert.
Next, he crumbles the Roquefort over the pears, noting the irony of fruit desserts. Pairing fruit with sweet ingredients such as honey or sugar brings out the fruit's tartness while tangy cheese can make the fruit seem sweeter. Which might explain why my grandfather salted his grapefruit.
"Roquefort has an intriguing history," he says while tapping a traditional flan filling of cream, sugar, and eggs. "You might be surprised to learn..."
I stick up my hand and before D'Ours can object, I explain how Roquefort, like most blue cheeses, attributes its blue veins to penicillin mold and that in the past, Roquefort makers (there are only, like, nine in the world), used to put wrapped cheese next to humongous moldy rye bread in caves and let the spores from the rye bread seep into the cheese.”
― Sarah Strohmeyer, Sweet Love