“ Charlotte Evans was used to feeling grungy. As a freelancer, she traveled on a shoestring, getting stories other writers did not, precisely because she wasn't fussy about how she lived. In the last tw… Barbara Delinsky
“ Quinnipeague in August was a lush green place where inchworms dangled from trees whose leaves were so full that the eaten parts were barely missed. Mornings meant 'thick o' fog' that caught on rooftop… Barbara Delinsky
“ The important part of growing older was the growing part. Resisting change meant forever standing still, which was a sad way to live. Barbara Delinsky
“ Little bits were one of Dorey Jewett's gems: small, sweet lobster knuckles that were sautéed in butter. There were no herbs involved, just enough of a Ritz-cracker coating to absorb the butter for eas… Barbara Delinsky
“ There, on the far side of of the Atlantic, would be Maine, but despite the shared ocean, her island and this one were worlds apart. Where Inishmaan was gray and brown, its fragile man-made soil suppor… Barbara Delinsky
“ Remember the first time you ever came? Tell the truth. You were dreading it.His brown eyes laughed warmly. What wasn't to dread? A godforsaken island in the middle of the Atlantic-It's only eleven mil… Barbara Delinsky
“ I go to farmers' markets all the time. Field-to-table is so my thing. But none of the herbs at any of them comes close to island herbs. Those herbs make Quinnie food- well, those herbs and freshness.… Barbara Delinsky
“ She spent the afternoon typing up notes, answering readers' questions, and blogging about a new online source for organic cinnamon and nutmeg, either of which she could have used for testing the islan… Barbara Delinsky
“ While Nicole drove off in search of recipes for fish hash, clam fritters, and salmon quiche, Charlotte settled in the Chowder House with Dorey Jewett, who, well beyond the assortment of chowders she a… Barbara Delinsky
“ Nicole craved sweets. Her list included peach pie, rhubarb pie, and pumpkin pie, all of which would be on hand the following week for the Fourth of July cookout on the bluff, so she knew Quinnie cooks… Barbara Delinsky
“ Waking up Thursday morning to another dreary day and the sense of being physically stuffed, they focused on FISH. While Charlotte interviewed the postmaster about the origin, techniques, and ingredien… Barbara Delinsky
“ June would always be Charlotte's favorite month on Quinnipeague. She loved the frothy roil of the sea as it recovered from a day of rain, and in those early mornings, before the fog lifted and sun war… Barbara Delinsky
“ Dorey says the key to chowder is letting the ingredients cure in the pot for a day before dishing it up, which is counterintuitive since fried clams are best right after they're dug. Personally, I thi… Barbara Delinsky
“ French toast? Frittata?Definitely frittata.Leaving the table again, she transferred a small packet from freezer to fridge. It was salmon, home-smoked on the island and more delicious than any she had… Barbara Delinsky
“ In the kitchen, she made passionflower tea, turning the jar of loose leaves in her hand while a teaspoon's worth steeped in her mug. The tea was local, made from an herb that rarely grew in New Englan… Barbara Delinsky
“ What she did have, after raising two children, was the equivalent of a PhD in mothering and my undying respect. Barbara Delinsky
“ Whether she was writing to tell her followers about a local cheesemaker, a new farm-to-table restaurant, or what to do with an exotic heirloom fruit that was organically produced and newly marketed, s… Barbara Delinsky
