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Fall Colors Quotes

Browse 6 quotes about Fall Colors.

Fall Colors Quotes

“The month of August was upon them already. Where did the time go? The leaves were turning that special red—not a bright red or burgundy, an in-between red-and-orange. Other leaves were turning a beautiful golden shade. There was a splash of yellow leaves threading through the branches. Different variations of green leaves remained. The array of colour was breathtaking. Maple trees do not grow in England. What a pity, it is such a beautiful tree.”

NatureChange Of SeasonsFall Colors
Book:The Unknown
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“Yorkshire's autumn was as great a gift as Yorkshire's summer. I loved watching the rusting of the leaves while the dales mellowed to shades of ochre, and rose hips and blackberries grew deliciously fat on their branches. The morning mists were mystical and magical to me, and the rose-glow of the evening sun lent the sky a hypnotic light that matched any Cape Town sunset.”

SunsetAutumnNature S BeautyVegetationYorkshireFall Colors
Book:The Cottingley Secret
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“Cendrillon specialized in seafood, so we had four fish stations: one for poaching, one for roasting, one for sautéing, and one for sauce. I was the chef de partie for the latter two, which also included making our restaurant's signature soups. O'Shea planned his menu seasonally- depending on what was available at the market. It was fall, my favorite time of the year, bursting with all the savory ingredients I craved like a culinary hedonist, the ingredients that turned my light on. All those varieties of beautiful squashes and root vegetables- the explosion of colors, the ochre yellows, lush greens, vivid reds, and a kaleidoscope of oranges- were just a few of the ingredients that fueled my cooking fantasies. In the summer, on those hot cooking days and nights in New York with rivulets of thick sweat coating my forehead, I'd fantasize about what we'd create in the fall, closing my eyes and cooking in my head. Soon, the waitstaff would arrive to taste tonight's specials, which would be followed by our family meal. I eyed the board on the wall and licked my lips. The amuse-bouche consisted of a pan-seared foie gras served with caramelized pears; the entrée, a boar carpaccio with eggplant caviar, apples, and ginger; the two plats principaux, a cognac-flambéed seared sea scallop and shrimp plate served with deep-fried goat cheese and garnished with licorice-perfumed fennel leaves, which fell under my responsibility, and the chief's version of a beef Wellington served with a celeriac mash, baby carrots, and thin French green beans.”

SeafoodFrench CuisineFall ColorsFood StationsRestaurant Menu Planning
Book:The Secret French Recipes of Sophie Valroux
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