欧宝娱乐

“When you paint Spring, do not paint willows, plums, peaches, or apricots, but just paint Spring. To paint willows, plums, peaches, or apricots is to paint willows, plums, peaches, or apricots - it is not yet painting Spring.”
― Eihei Dogen

“Each time Vesuvius erupted, it covered its slopes with a deep layer of a remarkable natural fertilizer called potash, and as a result the mountain supported dozens of species of fruit and vegetables which grew nowhere else in all Italy, a culinary advantage which more than compensated for the area's occasional dangers. In the case of apricots, the varieties included the firm-fleshed Cafona, the juicy Palummella, the bittersweet Boccuccia liscia, the peachlike Pellecchiella and the spiky-skinned but incomparably succulent Spinosa.”
― Anthony Capella, The Wedding Officer

“She removes the pint of apricots, plump and exquisite as roses, and offers him one. He takes a bite and puts his hand over hers as she takes a bite, the velvety peel and fruit sugar filling her whole mouth. The air between them is complicated, infused with the scents from the bags: toasted sesame, sweet orange blossom water, and fragrant rosewater.”
― Diana Abu-Jaber, Crescent

“A small frosted glass of umeshu (plum wine) sat on a white paper coaster toward the top. The syrupy wine, actually made from small Japanese apricots, had a honeyed smoothness and a fruity finish that left behind a streak of warmth.”
― Victoria Abbott Riccardi, Untangling My Chopsticks: A Culinary Sojourn in Kyoto

“Just as the first sun-kissed apricots arrive at the market, lavender fields all over Provence are bursting into bloom. They are a perfect pair.”
― Elizabeth Bard, Picnic in Provence: A Memoir with Recipes