Winter To Spring Quotes

“Whatever he touched burst into bloom, scattering the snow with leaves like beaten emeralds, red berries, pussy willows and seed cones, a riot of color and texture crackling through that white world. Soon enough our little wilderness path could have been a grand avenue decked out for a returning general's triumphant procession. Birds hunkered down for the long winter crept out of their burrows, chirruping their alarmed delight as they grew drunk on berries. A narrow fox darted across our path, a starling clutched in its mouth, sparing us a dismissive glance as it slunk back into the velvet shadow.”
― Heather Fawcett, Emily Wilde's Encyclopaedia of Faeries

“There was always a slight upswing in February, the town's coldest month, when out-of-towners liked to hike into the national park to see the famous waterfalls when they rose, like bridal veils, against the mountains. But mostly, from December to April, those who made their living off tourists just suffered through, dreaming of warmer months, of kingfisher-blue skies and leaves so green they looked like they'd just been painted, as if the color would smear if you touched it.”
― Sarah Addison Allen, The Peach Keeper

“Miyajima oysters, simmered Kurama-style, miso-glazed baked butterburs with millet cake, bracken and bamboo shoot stew, chargrilled moroko, breast of Kyoto-reared chicken with a wasabi dressing, and vinegared Wakasa mackerel wrapped in pickled Shogoin turnip. In the bottom right you have a hamaguri clam broth thickened with kudzu starch. Tonight's customer asked me to create something that evoked both the lingering winter and the onset of spring, which led to the dishes you see here.”
― Hisashi Kashiwai, The Kamogawa Food Detectives