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“Close your eyes and turn your face into the wind.

Feel it sweep along your skin in an invisible ocean of exultation.

Suddenly, you know you are alive.”
― Vera Nazarian, The Perpetual Calendar of Inspiration

“I was drinking in the surroundings: air so crisp you could snap it with your fingers and greens in every lush shade imaginable offset by autumnal flashes of red and yellow.”
― Wendy Delsol, Stork

“Rained gently last night, just enough to wash the town clean, and then today a clean crisp fat spring day, the air redolent, the kind of green minty succulent air you'd bottle if you could and snort greedily on bleak, wet January evenings when the streetlights hzzzt on at four in the afternoon and all existence seems hopeless and sad.”
― Brian Doyle, Mink River

“...and so many orchards circled the village that on some crisp October afternoons the whole wold smelled like pie.”
― Alice Hoffman, Here on Earth

“Autumn is here
and I am in love.
My heart has taken residence in my mind.
I pick the crisp ochre leaves
and put them in my pocket.
I am in love.”
― Kamand Kojouri

“Children would beg for a peppermint drop each time he walked into town, and they'd follow behind, asking for a second and a third. When he died suddenly, while working late at his office, every boy and girl in the village reported smelling mint in the night air, as if somehing sweet had passed them right by.”
― Alice Hoffman, Here on Earth

“I am Falling in love again with autumn,
The smell of warm cider,
The orange color leaves,
Pumpkins everywhere
and the crisp breeze,
People walking or riding their bikes,
Folks jogging or going on hikes,
I love autumn for so many reasons,
I must admit-
This is my favorite season”
― Charmaine J Forde

“There are two kinds of crisp potatoes that I prefer above all others. The first are called Swiss potatoes, and they're essentially a large potato pancake of perfect hash browns; the flipping of the pancake is so wildly dramatic that the potatoes themselves are almost beside the point. The second are called potatoes Anna; they are thin circles of potato cooked in a shallow pan in the oven and then turned onto a plate in a darling mound of crunchy brownness. Potatoes Anna is a classic French recipe, but there is something so homely and old-fashioned about them that they can usually be passed off as either an ancient family recipe or something you just made up.”
― Nora Ephron, Heartburn

“All this at the last I dimly saw, but an autobiography is an obituary in serial form with the last instalment missing. We think we write definitely of those parts of our nature that are dead and therefore beyond change, but that which writes is still changing - still in doubt.”
― Quentin Crisp, The Naked Civil Servant

“The apple flavor had thoroughly soaked into the rice and onions...
... but, if the apples were simmered long enough to do that, wouldn't they have crumbled to mush? How they can still be so crisp?"
"That's true! How does that work?"
"Oh, that? That's easy. I used this!"
"Apple juice?!"
"Why use that?"
"First, I saut¨¦ed the onions and set them with the rice to simmer. Then I poured in a bit of the apple juice while it was all boiling down. I didn't add the diced apple until the very end, cooking them just long enough to heat them through."
"That's why they kept their crisp texture! Aha! What a brilliant idea! Using that juice let him unify the dish...
... infusing hints of apple flavor throughout the whole thing!”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 6 [Shokugeki no Souma 6]