欧宝娱乐

“Summer was on the way; Jem and I awaited it with impatience. Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the tree house; summer was everything good to eat; it was a thousand colors in a parched landscape; but most of all, summer was Dill.”
― Harper Lee, To Kill a Mockingbird

“Maybe he doesn't have anywhere to run off to...”
― Harper Lee, To Kill a Mockingbird

“Tender poached egg. Creamy mashed potatoes. And the thick layer of hot, melted cheese!
Those are all incredibly delicious, but what takes the cake is the roux! It's been made in a VICHYSSOISE style!"
VICHYSSOISE
Boiled potatoes, onions, leeks and other ingredients are pureed with cream and soup stock to make this potage. It's often served chilled.
Its creation is generally credited to Louis Diat, a French chef at the Ritz Carlton in New York, who first put it on the hotel's menu in 1917.
"Amazing! It looks like a thick, heavy dish that would sit in the stomach like lead, but it's so easy to eat!"
"The noodles! It's the udon noodles, along with the coriander powder, that makes it feel so much lighter!
Coriander is known for its fresh, almost citrusy scent and its mildly spicy bite. It goes exceptionally well with the cumin kneaded into the noodles, each spice working to heighten the other's fragrance.
AAAH!
It's immensely satisfying!"
"I have also included dill, vichyssoise's traditional topping. Dry roasting the dill seeds together with the cumin seeds made a spice mix that gave a strong aroma to the roux."
"Hm! Fat noodles in a thick, creamy roux. Eating them is much the same experience as having dipping noodles.
What an amazing concept to arrive at from a century-old French soup recipe!”
― Yuto Tsukuda, 食戟のソーマ 7 [Shokugeki no Souma 7]

“Mislim da ?u postati klaun kad odrastem", rekao je Dill.
Jem i ja smo stali kao ukopani.
"Da, da, klaun", rekao je. "S ljudima ne mogu ni?ta u?initi, osim da im se smijem, pa ?u se lijepo pridru?iti cirkusu i valjati se od smijeha”
― Harper Lee

“Dill" tasted of fresh dill, a bright grassy entryway leading into a room where something faintly medicinal had recently been stored. This happy coincidence of meaning and flavor, however, didn't leave the word neutralized and without power. The word could still disrupt, dismay, or delight. In this instance, "Dill" was a promise ring. Inside its one syllable was a summer that would bring, along with the fireflies and the scuppernongs, a boy who would kiss me when my brother, Jem, wasn't looking.”
― Monique Truong, Bitter in the Mouth