Summery Quotes
Quotes tagged as "summery"
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“And the heat was a medium which made this change of out-look possible. As a liberating power with its own laws it was outside my experience. In the heat, the commonest objects changed their nature. Walls, trees, the very ground one trod on, instead of being cool were warm to the touch: and the sense of touch is the most transfiguring of all the senses. Many things to eat and drink, which one had enjoyed because they were hot, one now shunned for the same reason. Unless restrained by ice, the butter melted. Besides altering or intensifying all smells the heat had a smell of its own - a garden smell, I called it to myself, compounded of the scents of many flowers, and odours loosened from the earth, but with something peculiar to itself which defied analysis. Sounds were fewer and seemed to come from far away, as if Nature grudged the effort. In the heat the senses, the mind, the heart, the body, all told a different tale. One felt another person, one was another person.”
― The Go-Between
― The Go-Between

“Our take on a rhubarb and custard," Susan announces. "Rhubarb sorbet on the bottom, topped with whipped custard and a candied rhubarb sweet."
It's served in small egg-shaped glasses, so you can see the layers: bright pink sorbet on the bottom, rich lemon-yellow custard, whipped to airy delicacy, topped with a wafer-thin, jewel-like disc of rhubarb that's been roasted, pressed flat, and encased in rhubarb-flavored praline.
The chef takes two bites of it, then sits back, sighs, and looks at his plate for a while. Susan feels like melting into the floor. He hates it! What went wrong? Is it too simple? She worried about that. Maybe she should have done a tart or a mille-feuille.
"This tastes of summer," the chef says at last. "Every bit of it is delightful and delicious- it's so light and airy and enjoyable."
"I totally agree," says the presenter. "It's the perfect follow-up to something as heavy as those ribs, and the flavors remind me of rhubarb and custard sweets, which really takes me back."
"Yeah, me too." The blogger nods. "Raiding the sweet shop after school.”
― All Stirred Up
It's served in small egg-shaped glasses, so you can see the layers: bright pink sorbet on the bottom, rich lemon-yellow custard, whipped to airy delicacy, topped with a wafer-thin, jewel-like disc of rhubarb that's been roasted, pressed flat, and encased in rhubarb-flavored praline.
The chef takes two bites of it, then sits back, sighs, and looks at his plate for a while. Susan feels like melting into the floor. He hates it! What went wrong? Is it too simple? She worried about that. Maybe she should have done a tart or a mille-feuille.
"This tastes of summer," the chef says at last. "Every bit of it is delightful and delicious- it's so light and airy and enjoyable."
"I totally agree," says the presenter. "It's the perfect follow-up to something as heavy as those ribs, and the flavors remind me of rhubarb and custard sweets, which really takes me back."
"Yeah, me too." The blogger nods. "Raiding the sweet shop after school.”
― All Stirred Up
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