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That Summer

Book by Jennifer Weiner · 3 quotes · Spoiler Alert, Dog, Seasonings

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That Summer Quotes

“Here we have filet of roasted halibut, caught this morning right here in Cape Cod Bay. It's pan-seared in a sauce of black garlic, blistered cherry tomatoes, and shishito peppers, both from Longnook Farms, served over a bed of coconut-lime rice with sautéed bok choy." She set the second dish down in front of Diana. "Here we have a confit of Maple Hill Farm duck leg and roasted duck breast in a balsamic-fig reduction, served over sweet-potato hash, with local roasted ramps.”

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“Diana loosened a sliver of halibut with her fork and slipped it into her mouth. She closed her eyes, tasting the sweetness of the fish; the tart, juicy tomatoes; oil and butter and garlic and thyme. "Good?" asked Reese. His eyes were dark brown behind his glasses, and there was a deep dimple in his left cheek. She chewed and swallowed. "So good." He was still watching her, clearly expecting more. "I don't even like fish, usually. But this- it's so sweet! The tomatoes..." "They're from a farm in Truro. They turn into jam when you reduce them. They're my favorite," he said, voice lowered, like he was telling her a secret, or like he didn't want to hurt the figs' or the bok choy's feelings. "We source as many of our ingredients locally as we can. Our milk and eggs, our butter, our honey- everything we can get from around here, we do.”

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“She had already tied on her apron and started tapping notes into her phone as Daisy laid out the ingredients: a whole kosher chicken; a bottle of olive oil, a pound of butter, a lemon. Onions, garlic, shallots, shiitake mushrooms, Parmesan cheese, and a container of arborio rice; fresh rosemary and thyme, a bag of carrots, a half-pound of asparagus, and a half-pound of sugar snap peas. That was for dinner. For pantry staples, she'd gotten flour, white and brown sugar, kosher salt and Maldon salt, pepper, chili, and paprika; for the refrigerator: milk, eggs, and half-and-half, and, for a housewarming gift, a copy of Ruth Reichl's My Kitchen Year and two quarts of her own homemade chicken stock.”

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