Quotes about pastry

A collection of quotes on the topic of pastry, world, doing, likeness.

Quotes about pastry

“And they say
She's in the Class A Team.
Stuck in her daydream,
Been this way since 18.
But lately her face seems
Slowly sinking, wasting,
Crumbling like pastries.
And they scream
The worst things in life come free to us.
Cos we're just under the upperhand
And go mad for a couple of grams.
And she don't want to go outside tonight.
And in a pipe she flies to the Motherland
Or sells love to another man.
It's too cold outside
For angels to fly;
Angels to fly.”

Ed Sheeran (1991) English singer-songwriter and producer

The A Team.
Song lyrics, + (2011)

Love, Life, Angels, Way

“Whether you’re a vegan or not, there are endless reasons why we should all be delighted that the movement has grown so fast in the last few years. … Through adapting their diets to make sure they get all the vitamins they need, to pressuring big corporations and governments for more ethical products, vegans are giving food the focus it deserves. They are also doing their bit to reduce food miles and emissions … They’re teaching us a thing or two as well. My vegan and vegetarian friends have cooked me some fantastic meals, many of which I now make regularly. It’s saving me money, encouraging me to eat more vegetables, and reducing my meat intake. While I have no plans to give up meat, I recognise that it shouldn’t be the focus of my diet. I am now vegetarian every other day – not consciously, but because lots of my favourite meals are meat-free. I have also learnt lots of new techniques as I work around the limits of reducing dairy and meat products. I make cakes without eggs, burgers without beef, and pastry without butter. I … refuse to buy any animal product that doesn’t have a guarantee of quality such as Freedom Food, free range or organic status.”

Jamie Oliver (1975) British chef and media personality

"World Vegan Month is good for everyone" https://www.jamieoliver.com/news-and-features/features/world-vegan-month-is-good-for-everyone/, JamieOliver.com (November 3, 2014).

Money, Food, Freedom, Animals

“Danish. I’d come to believe there was no food more depressing than Danish, a pastry that seemed stale upon arrival.”

Gillian Flynn book Gone Girl

Source: Gone Girl

Food

“I really want to play Princess Leia. Stick some big pastries on my head. Now that would be interesting.”

Ewan McGregor (1971) British actor

Princess

“There are only four great arts: music, painting, sculpture, and ornamental pastry- architecture being perhaps the least banal derivative of the latter.”

Julia Child My Life in France

Source: My Life in France

Art, Music, Painting

“Jewish people in Canada, Israel and around the world will begin celebrating Purim. I would like to extend my best wishes to the community as you celebrate with some of the happiest traditions of the holiday. Chag Purim Sameach!
Happy Purim! Chag Sameach! This evening, Jewish people in Canada, Israel and around the world will begin celebrating Purim. This delightful holiday tells the story of Queen Esther and her uncle Mordechai, who saved the Jewish community of ancient Persia from their persecutor, Haman. Purim celebrates their heroism and bravery, which led to the survival and victory of the Jewish people. For all Canadians, the story of Purim is a reminder of the freedoms we enjoy and our duty to stand against religious intolerance.
I would like to extend my best wishes to Canada’s Jewish community as you celebrate with some of the happiest traditions of the holiday: the reading of the Book of Esther (Megillat Esther); the exchange of special gift baskets with family and friends (Mishloach Manot); and, of course, eating delicious Hamentashen pastries. Have a fun and festive celebration! Happy Purim! Freilichen Purim!”

Andrew Scheer (1979) 35th Speaker of the Canadian House of Commons and MP for Regina—Qu'Appelle

28 February 2018 tweet https://twitter.com/andrewscheer/status/968965231987830786?lang=en referencing Facebook post https://www.facebook.com/notes/andrew-scheer/happy-purim/1939533102747099/

People, Books, World, Family

“I can’t accept “our nervous age,” since mankind has been nervous during every age. Whoever fears nervousness should turn into a sturgeon or smelt; if a sturgeon makes a stupid mistake, it can only be one: to end up on a hook, and then in a pan in a pastry shell.”

Anton Chekhov (1860–1904) Russian dramatist, author and physician

Letter to E.M. Savrova-Yust (February 28, 1895)
Letters

Age, Stupidity, Fear

“Speed in itself is not exciting. As you sit in a Boeing, are you thrilled that it's ripping up the sky with a 500mph orgy of big numbers? No, and it's the same deal in a straight line in a straight road in a car. Two hundred mph. So what. What matters is acceleration and handling, an ability to take corners as though they're not there, and this is why the Ferrari F50 has been so well received by those who know. It's light, and simple, like a choux pastry in a world full of suet pudding.”

Jeremy Clarkson book Born to be Riled

32
Born to be Riled (1999)

World, Cars, Light, Speed

“But what such a philosophy overlooks is that, despite all the competition at the surface, there is a huge substratum of cooperation taken for granted that keeps the world going. […] We may indeed as individuals compete for jobs, but our function in the job, once we get it, is to contribute at the right time and place to that innumerable series of cooperative acts that eventually result in automobiles being manufactured, in cakes appearing in pastry shops, in department stores being able to serve their customers, in the trains and airlines running as scheduled. And what is important for our purposes here is that all this coordination of effort necessary for the functioning of society is of necessity achieved by language or else it is not achieved at all.”

S. I. Hayakawa book Language in Thought and Action

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Source: Language in Thought and Action (1949), The Pooling of Knowledge, pp. 14-15

World, Effort, Appearance, Time

“Making models was reputed to be hugely enjoyable… But when you got the kit home and opened the box the contents turned out to be of a uniform leaden gray or olive green, consisting of perhaps sixty thousand tiny parts, some no larger than a proton, all attached in some organic, inseparable way to plastic stalks like swizzle sticks. The tubes of glue by contrast were the size of large pastry tubes. No matter how gently you depressed them they would blurp out a pint or so of a clear viscous goo whose one instinct was to attach itself to some foreign object—a human finger, the living-room drapes, the fur of a passing animal—and become an infinitely long string. Any attempt to break the string resulted in the creation of more strings. Within moments you would be attached to hundreds of sagging strands, all connected to something that had nothing to do with model airplanes or World War II. The only thing the glue wouldn’t stick to, interestingly, was a piece of plastic model; then it just became a slippery lubricant that allowed any two pieces of model to glide endlessly over each other, never drying. The upshot was that after about forty minutes of intensive but troubled endeavor you and your immediate surroundings were covered in a glistening spiderweb of glue at the heart of which was a gray fuselage with one wing on upside down and a pilot accidentally but irremediably attached by his flying cap to the cockpit ceiling. Happily by this point you were so high on the glue that you didn’t give a shit about the pilot, the model, or anything else.”

Bill Bryson The Life and Times of the Thunderbolt Kid

Source: The Life And Times of the Thunderbolt Kid (2006), p. 81

Home, War, Box, Heart

“Cooking is revelation and creation; and a woman can find special satisfaction in a successful cake or a flaky pastry, for not every one can do it: one must have the gift.”

Simone de Beauvoir book The Second Sex

Bk. 2, part 5, Ch. 1: The Married Woman, p. 506
The Second Sex (1949)

Success, Cooking

“I love cooking and learning more every day in cooking. I look at food as I would languages or art and my vocabulary and palate keep expanding. I continue to do pastry and have been doing savory all along and it's a beautiful marriage.”

Elizabeth Falkner (1966) American television chef

discussing her interest in both pastry and savory cooking <br class="br">Justluxe Article - Interview by Sara Cardoza - Top Chef Interviews: Elizabeth Falkner https://www.justluxe.com/lifestyle/dining/feature-1844413.php - October 2012 - Archive https://web.archive.org/web/20211003105247/https://www.justluxe.com/lifestyle/dining/feature-1844413.php

Marriage, Learning, Cooking, Food