The Summer Kitchen Quotes

“Beatriz breathed in the sweet aromas that lately appealed to her. Those at the forefront were of various honeys in the wooden honey pots anchoring the tablecloth: lavender, orange blossom, and eucalyptus. But the room was a cornucopia of visual and olfactory treats. Marcona almonds were roasting in Reuben's old wood oven, and from the kitchen downstairs wafted scents of all the spices they would be offering their customers fresh over the counter in cloth bags: cinnamon stalks, cloves, anise, ground ginger, juniper berries, finely grated nutmeg. Nora and Beatriz packaged all the spices themselves. They would also offer ribbon-tied bags of Phillip's tea creations served in the café: loose leaves of lemon verbena, dried pennyroyal, black tea with vanilla. All around the room, on the floor, shelves, and counters, were baskets and baskets and baskets of irresistible delights: jars of marmalades and honeys and pure, dark, sugarless chocolate pieces ready to melt with milk at home for the richest hot chocolate. Customers could even buy jars of chocolate shavings, to sprinkle over warmed pears and whipped cream, or over the whipped cream on their hot chocolates. They sold truffles white and dark, with or without rum, biscuits with every variation of nuts and spices, bars small or large of their own chocolate, and dried fruits dipped in chocolate.”
― Karen Weinreb, The Summer Kitchen

“It seems to me that the more you insist on happiness, the more you repeat that way of thinking, the more naturally your emotions follow. It will take time and mental effort, but the point is to work your mind into a groove, so that a positive perspective will become instinctive.”
― Karen Weinreb, The Summer Kitchen

“She set butter and sugar to warm in a sauté pan, and then turned to core, peel, and slice the apples, the sluicing sound of the knife against the crisp flesh of the fruit giving her whirling mind finally something to clutch. She dropped the apples into the pan, shaking it gently by the handle to coat the apples until they were slightly caramelized. Then she added a splash of cider and let the buttery, sweet liquid reduce before seasoning with cinnamon and pouring the softened apples into a serving bowl. She leaned over the bowl as she customarily did when making cinnamon apples to breathe the earthy-sweet aroma.”
― Karen Weinreb, The Summer Kitchen

“The future. She had made it there. It felt like swimming in paradise: She was awake, conscious. And that was how she knew now what true love was. It was the journey first to learn who or what made your eyes shine, and then to follow that love through seeming obstacles that were gifts of awareness to its music.”
― Karen Weinreb, The Summer Kitchen

“Handful by handful, I wind up the hem of your dress. My fingers plunge inside you fro behind, so cold, so shocking. You take a small step to the side to open yourself to them. I know you don't have panties on. The back of your dress is cut too low. You reach for my hand and push it in deeper. Your dormant desire becomes unquenchable. You scoop one leg around the back of my thighs, pulling me in closer, rubbing against my hardness, and I'm pushing and you're rubbing, pushing and rubbing, pushing and rubbing, and my hand is drenched and you're begging for me to push deeper and you can't press close enough into my body, and then, ah, you're digging your nails into my back under my jacket and pulling away from my mouth to muffle your cry against my shoulder." She was no longer looking at him. She had closed her eyes and was moaning as though she had climaxed.”
― Karen Weinreb, The Summer Kitchen

“She heard the door shut and then he was kneeling before her, pushing her dress up to the top of her thighs. In one movement it seemed, he slipped off his jacket, pried open her legs, and lifted her thighs over his shoulders so that she fell back onto her elbows. She gripped the bed linens as his tongue shot into her and rolled expertly about, and when he drew it out to flick at her like butterfly wings while his fingers pressed down inside her, and orgasm climbed within her. He felt it, pushed her farther up the bed, and stood up, looking down with an expression of simple intent at her womanhood.
"Not yet," he told her, dropping his clothes to the floor.
His body was toned, hard, perfect; she longed to run her tongue over his washboard stomach, the gentle mounds of his pectoral muscles.
"Please." The pulsing between her legs was turning to a pounding. He smiled down at her then. He was making her wait of course.
He climbed up onto the bed and knelt between her thighs, teasing her with the tip of his manhood. Circling her waist with his arm, he flipped her onto her stomach. He pulled a pillow under her hips and drew her apart. And then... and then nothing. Only the creak of the bed. She expected his touch, but it didn't come.
She felt his breath all over her excitement. His chest was obviously flat to the bed, his face almost touching her. He was looking at her, really looking at her, her hairless smoothness, engorged, trembling, and the thrill of it, of knowing he was looking, but not being able to see him looking, the anticipation of being touched, made her body burn and quiver. She felt him breathing against her. She lost track of how long, how long she lay there in a frenzy of anticipation, not knowing would he touch her, would he plunge right into her. She felt her dampness spreading across the pillow beneath her hips. When he did finally touch her, so lightly, just a finger, exploring her, she cried out. It was almost unbearable. And then the creak of the bed again and he filled her. She lifted her hips higher to meet him, and he pushed her dress up higher to take her hips bare in his hands and pull her closer. He ground into her desire like the base of a palm kneading dough, pressing, lifting, pressing, smoothing her with the perfectly timed and pressured movement of a master into something light and delicate and trusting and pliable. He bent one of her legs and lifted the spiked heel of her stiletto so that it dug into his chest, turning in the movement onto her side. Then he slipped her lower leg around his hips without her heel in that foot even touching him and twisted her. Without his having withdrawn even once, she was on her back looking up at him, knees pressed back to her breasts still scooped in her dress. She reached for him, but he shook his head. He wanted to control this. He lifted her stilettoed feet onto his shoulders, and with two parted fingers closed her eyes. He spread her arms. And then he drove himself into her with such force that it hurt. And then again, and again. She could have opened her eyes, pushed him back, regained some control, but something in her wanted this. She had needed for so long to be so strong, so impervious, it felt an incredible relief to have her vulnerable femininity driven home.”
― Karen Weinreb, The Summer Kitchen

“Happiness is the greatest paradox of nature. It can grow in any soil, live under any conditions. It defies environment. It comes from within; it is the revelation of the depths of the inner life as light and heat proclaim the sun from which they radiate. Happiness consists not of having, but of being; not of possessing, but of enjoying. A martyr at the stake may have happiness that a king on his throne might envy. Man is the creator of his own happiness; it is the aroma of a life lived in harmony with high ideals. For what a man has, he may be dependent on others; what he is rests with him alone. Happiness is the soul's joy in the possession of the intangible. It is the warm glow of a heart at peace with itself.”
― Karen Weinreb, The Summer Kitchen

“Nordwind Kennels was the almost ten-acre wooded vacation resort for pets in the Bedford Hills estate area where they served gourmet dog food in temperature-controlled kennels into which they piped classical music. Everyone put their dogs there when they traveled to exotic locations to eat their own gourmet food and hear their own piped music.”
― Karen Weinreb, The Summer Kitchen

“she could sell in the café provisions she baked in her own time with a shelf life longer than pastries. When she thought of it there had been a rush of certainty she could do it, and a prickling of pride in having conceived a way to make money on her own. It would double at least what she was making now. Without Nicholas it might never had occurred to her. The other day he had stuck a label, which he had found in the junk drawer, on a plastic-wrapped loaf of banana bread. He wrote on the label with a marker, "From the Summer Kitchen Bakery." She had found the gesture adorable at the time and hugged him, but something about it had evidently started percolating in the recesses of her mind, and now she was lapping at the brew like someone tasting it for the first time and wondering how she had never before tasted such ambition. She was thinking of cellophane-packaged chocolate brownies and caramel blondies and orange-and-almond biscotti and pear and oat slices and butter shortbread and Belgian chocolate truffles, marmalades, chutney, relishes, and jellies beautified in jars with black-and-white gingham hats and black-and-white ribbon tied above skirted brims. She could even sell a muesli mix she had developed, full of organic cranberries and nuts and the zest of unwaxed lemons. And she wouldn't change Nicholas's label at all. A child's handwriting impressed that the goods were homemade. She would have his design printed professionally, in black and white, too, old world, like the summer kitchen itself.”
― Karen Weinreb, The Summer Kitchen

“Phillip had shown her where everything was stored, how to anticipate what customers would desire, and how to slip something different into the menu- something that would make them think, Hmm, that sounds interesting. She learned how to maintain an inventory of supplies, which suppliers could be relied on in a pinch, and how to monitor food costs. This last was a real lesson for Nora. She had never examined the invoices for the oils and butters, the creams, the bricks of chocolate charged automatically to her credit card. Now it was imperative that every nugget of sugar be accounted. Everything leftover could be turned into something new. A few extra leaves of fresh organic sage remained after the bakers had made enough herb loaves? Turn them into sage ice cream, to serve with twists of caramel. A few loaves came out of the oven too misshapen to sell? Break them up and make chocolate bread pudding. Soon enough she was not only costing out individual pastries, but enjoying pastry baking more for doing it. It completed the very preciseness of the art, and pushed her to be even more creative.”
― Karen Weinreb, The Summer Kitchen

“Rockwell once said, 'The commonplaces of America are to me the richest subjects in art.' His paintings depict the dignity of everyday people, like the books of Charles Dickens, who in many ways was like Rockwell, appreciated by the masses in his lifetime, but not until after death by critics, and they were both the most fabulous storytellers....”
― Karen Weinreb, The Summer Kitchen