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The Apple Orchard (Bella Vista Chronicles, #1) QUOTES

The Apple Orchard (Bella Vista Chronicles, #1) QUOTES

41 " And coming back to the city taught her that there was no such thing as a life of unmitigated happiness. What she knew now was that life was made up of moments, and some of those moments were filled with joy, some with anger, some with sadness. The hope was that at the end of the day, there would be balance—the light and dark, sorrow and gladness. "

― Susan Wiggs , The Apple Orchard (Bella Vista Chronicles, #1)

42 " Not a rule, but a reminder. We must live this day. We’ll never get to live it again. "

― Susan Wiggs , The Apple Orchard (Bella Vista Chronicles, #1)

43 " I remember she told me she could either spend her time working on a scrapbook about her life, or actually living her life. And she chose to live her life. "

― Susan Wiggs , The Apple Orchard (Bella Vista Chronicles, #1)

44 " This is the first real food I've had since the patisserie trolley at the Bordeaux airport," Shannon said. She took a bite, and an expression of rapture came over her face. "They'll probably close the borders of France to me for saying this, but I've never had a better quiche lorraine."
Tess's mother possessed a combination of Irish charm and whimsy and American directness. According to Tess, these traits had served her well in her profession and maybe in her social life. As a mother, perhaps not so much, judging by what Tess had said. With her auburn hair and English tea rose complexion, Shannon didn't really look like anyone's mother. "

― Susan Wiggs , The Apple Orchard (Bella Vista Chronicles, #1)

45 " When nature drew a creature to sweetness, there could be no stopping it. "

― Susan Wiggs , The Apple Orchard (Bella Vista Chronicles, #1)

46 " RUSTIC TOMATO SAUCE WITHOUT ANY BITTERNESS People go to too much trouble to chop things fine. It’s also not necessary to oil the pan for fresh tomatoes. Let the food keep its own character. 6 pounds beefsteak or heirloom tomatoes 4 star anise pods 1 vanilla pod sea salt & cracked black pepper to season white sugar—a pinch, if needed 2 sprigs of fresh thyme 1–2 bay leaves Infusion fresh garlic one bunch fresh basil extra virgin olive oil Heat a heavy gauge pan. Place a heavy cast iron pan to heat up on the rangetop. Wash the tomatoes and cut into rough halves or quarters. Place into the hot pan and season with salt, pepper and a touch of sugar. Add the anise and vanilla. As the tomatoes start to cook, press them gently with a masher to release their juice. Reduce the heat to a simmer and slowly cook to a thickened paste. This should take 1–2 hours. The slow evaporation of moisture will produce a deep flavor without any bitterness. Meanwhile, prepare the infusion. Warm the olive oil in a pan. Crack the garlic with the flat of a knife and add along with the basil. Combine with the warm tomatoes and finish with a good amount of oil. Serve over pasta or bread, with a grating of cheese on top. "

― Susan Wiggs , The Apple Orchard (Bella Vista Chronicles, #1)