A Quote by Florence Fabricant
No dish changes quite so much from season to season as soup. Summer's soups come chilled, in pastel colors strewn with herbs. If hot they are sheer insubstantial broths afloat with seafood. In winter they turn steaming and thick to serve with slabs of rustic, crusty bread.
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My favorite fall or winter lunch is big steaming bowls of soup. I usually invite people for around 12:30 and have two hearty soups like shrimp corn chowder and lentil sausage soup, which can be made a day or two ahead.
Winter was nothing but a season of snow; spring, allergies; and summer...It was the worst. That was swimsuit season.
Every summer is important. If you have a bad summer, it can have consequences for the whole season. If you don't get people to rest and to have a very good pre-season, you can start the season chasing.
My favorite Polish foods are the soups, and particularly the sour soups, which I don't think I've ever had anywhere else. Zurek, sour bread soup, as well as chlodnik, a cold soup made with beetroot and yogurt, are really unique to Polish cuisine.
When death comes, it's just like winter. We don't say, "There ought not to be winter." That the winter season, when the leaves fall and the snow comes, is some kind of defeat, something which we should hold out against. No. Winter is part of the natural course of events. No winter, no summer. No cold, no heat.
People seldom think of soup for summer, so they are unusual - an interesting, unusual touch for the first course or for dessert. I find cold soups very refreshing. I serve them in cups rather than in bowls, usually, and let people sip them. You don't really need a spoon for soups that are all one consistency.
There is a privacy about it which no other season gives you.... In spring, summer and fall people sort of have an open season on each other; only in the winter, in the country, can you have longer, quiet stretches when you can savor belonging to yourself.
I look forward to the spring vegetables because the season is so short. Mushrooms, edible foraged herbs, wild leeks, early season asparagus.
One whiff of a savory aromatic soup and appetites come to attention. The steaming fragrance of a tempting soup is a prelude to the goodness to come. An inspired soup puts family and guests in a receptive mood for enjoying the rest of the menu.
Long stormy spring-time, wet contentious April, winter chilling the lap of very May; but at length the season of summer does come.
I like seafood in general. I feel when you have really good quality Canadian seafood; you don't really need to do much to it. It's just some of the best in the world. It also has this kind of briny, salty quality to it, that you don't have to season much. You can use the natural flavours of the ocean to your benefit.
We did a dish called seafood thermidor, which was, essentially, a glorified fish pie. It's great because you don't use much fish in it. It's all sauce and potatoes, but people loved it! It kept us afloat.
summer was our best season: it was sleeping on the back screeneed porch in cots, or trying to sleep in the treehouse; summer was everything good to eat;it was a thousand colors in a parched landscape.
There is no season such delight can bring, as summer, autumn, winter and the spring.
A lot of the time, we're shooting summer campaigns in winter because they have to come out the next season. It's the hardest to feel great in a bikini when it's cold... so I appreciate a swimsuit shoot that's in warm weather.
There is but one season of the year when salmon should be served hot at a choice repast; that is in the spring and early summer, and even then it is too satisfying, nut sufficiently delicate. The man who gives salmon during the winter, I care not what sauce he serves with it, does an injury to himself and his guests.
