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Springtime Quotes

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Springtime Quotes

“The carciofini were good at the moment, no doubt about it, particularly the romagnolo, a variety of artichoke exclusive to the region, so sweet and tender it could even be eaten raw. Puntarelle, a local bitter chicory, would make a heavenly salad. In the Vini e Olio he found a rare Torre Ercolana, a wine that combined Cabernet and Merlot with the local Cesanese grape. The latter had been paired with the flavors of Roman cuisine for over a thousand years: they went together like an old married couple. There was spring lamb in abundance, and he was able to track down some good abbachio, suckling lamb that had been slaughtered even before it had tasted grass. From opportunities like these, he began to fashion a menu, letting the theme develop in his mind. A Roman meal, yes, but more than that. A springtime feast, in which every morsel spoke of resurgence and renewal, old flavors restated with tenderness and delicacy, just as they had been every spring since time began. He bought a bottle of oil that came from a tiny estate he knew of, a fresh pressing whose green, youthful flavors tasted like a bowl of olives just off the tree. He hesitated before a stall full of fat white asparagus from Bassano del Grappa, on the banks of the fast-flowing river Brenta. It was outrageously expensive, but worth it for such quality, he decided, as the stallholder wrapped a dozen of the pale spears in damp paper and handed it to Bruno with a flourish, like a bouquet of the finest flowers. His theme clarified itself the more he thought about it. It was to be a celebration of youth---youth cut short, youth triumphant, youth that must be seized and celebrated.”

“Lavender lilies all dotted with spots. Sun-yellow daffodils clustered in pots. Blue morning-glories climb trellises high. Powder-white asters like stars in the sky. Thick, pink peonies unfold in the sun. Winter adieu now that spring has begun.”

“She gazed out at the seductive vista. The countryside was dressed in its prettiest May garb- everything budding or blooming or bursting out in the exuberance of late spring. For Laura, the landscape at thirteen hundred feet up a Welsh mountain was the perfect mix of reassuringly tamed and excitingly wild. In front of the house were lush, high meadows filled with sheep, the lambs plump from their mother's grass-rich milk. Their creamy little shapes bright and clean against the background of pea green. A stream tumbled down the hillside, disappearing into the dense oak woods at the far end of the fields, the ocher trunks fuzzy with moss. On either side of the narrow valley, the land rose steeply to meet the open mountain on the other side of the fence. Here young bracken was springing up sharp and tough to claim the hills for another season. Beyond, in the distance, more mountains rose and fell as far as the eye could see. Laura undid the latch and pushed open the window. She closed her eyes. A warm sigh of the wind carried the scent of hawthorn blossom from the hedgerow.”

“The larks are singing!' Each year we make the announcement to one another. The words are sober enough, but what they convey, it is almost impossible to express. It means that our hills and moors are again fit places for new life, for song and work and laughter, all the things we cling to so passionately in the name of living... After the larks come the peewits. They usually arrive at dusk, and far into the darkening we hear their wild crying. Next morning we go out eagerly to watch them flashing and swooping over the bare, brown field. Each day after that we listen for the curlews and, when we see them gliding over the moor in the evening light and catch the sound of their call, which seems to come from some other very far-off place, we know that spring is really with us.”

“I never expected he'd use a French cooking technique on common rice balls. He's completely unconfined by country or style. What an amazing freestyle cooking! Not only that, Poêle is a technique made for cooking ingredients with thicker skins and rinds. Both seer fish and salmon have good, thick skins, making them the perfect fish to use! Soma realized that immediately... ... and then adjusted his dish to accommodate. The pure white rice looks almost like little, gleaming flakes of snow. The dark seer fish pushes its way up proudly through all that white... ... like the vitality of spring itself! With this one simple dish... ... he has portrayed the moment of spring's beginning.”

“As the umbrellas went up in a sudden flowering, the sun came out, and we were glad. The pigeons flapped and scratched and cooed; there were shiny puddles on the sidewalk; dogs sniffed the freshly washed scents. Pink powder puffs hung from the trees; wind blew. Poor bedraggled Rosa. The umbrella always seemed blow itself inside out. It was difficult to carry the packages from the market and the umbrella at the same time. I kept juggling. I wouldn't allow myself to drop the fresh eggs, no. Or the green cauliflower, ripe yet firm. The delicate rose-colored tuna wrapped in paper; silky skin, so tender to the touch. It was essential to get to market early, before work, while everything was fresh, before it had been picked over and pawed by housewives. I loved my daily visits to the market, seeing all of nature's bounty beautifully arranged for me to choose from. The aroma of the fresh peas, mint, and basil mingled with the smell of raw meat hanging at the butcher's and reminded me of my early life on the farm.”

“Spring in the hills would confront the greatest artist with too vast a panorama. I doubt if he could ever capture it. For Spring there is more than colour; it is music and scent. The burns literally hum down the hillside, the trees have rhythm in their shaking. The smell of Spring in the hills is a blending of peaty thickness, bracken-mould, flowers' spicyness, and clean, quick purge of the wind. Down in the hollows anemones, bereft of smell, gleam in pale patches.”

“The troutberry trees had already bloomed and gone; on the forest floor, delicate white petals of starflowers and goldthread and Carolina springbeauty sparkled when a stray beam of sunshine caught them. Wild onions were the only plant that had fully leafed out, brilliant bright green under maple and elm and birch and oak whose own leaves were still pregnant thoughts. All of nature was just waking up, fulling, becoming large and new.”

“Kitchens have their seasons. And in this subterranean world, hidden from rainstorms and eager winds, is a world of wheat, wine and herbs. Always herbs. Herbs with balm in their leaves and flavor in their throats. A harvest of herbs on the windowsill. Parsley, coriander, tarragon. Basil, of different varieties, Greek with its anise-clove flavor and 'Sweet Genovese' with its jumbo cinnamon leaves. By the stove, I am chopping mint, coriander, tarragon, basil and parsley. The leaves and stems will go into a soup inspired by a region that taught me just what can be done with herbs, the South Caucasus--- that is Armenia, Azerbaijan and Georgia. From springtime until winter, whole bouquets of herbs arrive ceremoniously to the table, sometimes so fresh that clumps of earth still cling to their pale whiskery roots. Vital as bread, drawing eyes and senses forward, they are the centerpiece of the table. Intensely fresh and fragrant, unbruised and unwilted, they are a meal, a feast. Vitamins after a long winter. Never an afterthought, a mere sprinkling, or worse, 'a pinch'. At breakfast, oozing omelettes filled with molten white cheese and blades of tarragon. At lunch, bulgur salad, always more leaf than wheat. Ice cream is mint, sorbet is basil, soda is tarragon. In warmer months, they are refreshing, health-giving and sanity-saving as the sun starts hammering down. So today, in this kitchen of a hundred crossroads, to welcome the beginning of spring, I will bless this soup with a crop of fresh herbs.”

“The garden was in full verdure, and at Pokrovski nightingales had their homes on all sides in the thick shrubbery. Here and there, large clumps of lilacs raised their heads, enamelled with the white or pale purple of their opening flowers. The leaves in the birch alleys seemed transparent in the rays of the setting sun. The terrace lay in refreshing shade, and the light evening dew was gathering upon the grass.”

“Do you know, we're right underneath Springtime Parish? This place is the opposite of springtime. Everything past prime, boarded up for the season. Just above us, the light shines golden on daffodils full of rainwine and heartgrass and a terrible, wicked, sad girl I can't get back to. I don't even know if I want to. Do I want to be her again? Or do I want to be free? I come here to think about that. To be near her and consider it. I think I shall never be free. I think I traded my freedom for a better story. It was a better story, even if the ending needed work.”

“An altered look about the hills; A Tyrian light the village fills; A wider sunrise in the dawn; A deeper twilight on the lawn; A print of a vermilion foot; A purple finger on the slope; A flippant fly upon the pane; A spider at his trade again; An added strut in chanticleer; A flower expected everywhere.”

“And forget not that the earth delights to feel your bare feet and the winds long to play with your hair.”

“The subject matter covered in Carmina stays pretty basic: love, lust, the pleasures of drinking and the heightened moods evoked by springtime. These primitive and persistently relevant themes are nicely camouflaged by the Latin and old German texts, so the listener can actually feign ignorance while listening to virtually X-rated lyrics. (Veni Veni Venias! Come, come come now!)The music itself toggles between huge forces and a single voice, juxtaposing majesty and intimacy with ease.”

“Marriages are always moving from one season to another. Sometimes we find ourselves in winter--discouraged, detached, and dissatisfied; other times we experience springtime, with its openness, hope, and anticipation. On still other occasions we bask in the warmth of summer--comfortable, relaxed, enjoying life. And then comes fall with its uncertainty, negligence, and apprehension. The cycle repeats itself many times throughout the life of a marriage, just as the seasons repeat themselves in nature.”

“Can man be so age-stricken that no faintest sunshine of his youth may re visit him once a year? It is impossible. The moss on our time-worn mansion brightens into beauty; and the good old pastor, who once dwelt here, renewed his prime and regained his boyhood in the genial breeze of his ninetieth spring. Alas for the worn and heavy soul, if, whether in youth or age, it has outlived its privilege of springtime sprightliness!”

“The Hour-Hand of Life --- Life consists of rare, isolated moments of the greatest significance, and of innumerably many intervals, during which at best the silhouettes of those moments hover about us. Love, springtime, every beautiful melody, mountains, the moon, the sea - all these speak completely to the heart but once, if in fact they ever do get a chance to speak completely. For many men do not have those moments at all, and are themselves intervals and intermissions in the symphony of real life.”

“True variety is in that plenitude of real and unexpected elements, in the branch charged with blue flowers thrusting itself, against all expectations, from the springtime hedge which seems already too full, while the purely formal imitation of varietyis but void and uniformity, that is, that which is most opposed to variety.”

“In the spring, at the end of the day, you should smell like dirt.”

“Autumn is the Sabbath of the year; the time to think of all the past: nature's calm twilight before the darkness. It does make all men think at times; even the lightest and the worst. The distant days of our springtime, our faded summer, comes over us like a dream. We sit in the evening of our life in tender musings, and all that has been takes shadowy form again, and passes through the thoughts.”