SUM SUM MER MER TIME TIME
Summertime in a Bowl
SUMMERTIME IN A BOWL THE FRUIT SOUP COOKBOOK
sendpoints.com 2
9780989163156 US $65 / UK ÂŁ50
Since the Ancient Greeks and the Romans, we haven't lacked for culinary inspiration in the use of these natural desserts. Indeed, such tempting foods lead us into experimentation, into continually exploring other ways to enjoy them. To the jams and jellies, the pies and cakes, the cobblers and buckles, we can add a less common variation: fruit soup.
Summertime in a Bowl
sum mer 3
SUMMERTIME IN A BOWL THE FRUIT SOUP COOKBOOK Introduction
SUMMERTIME IN A BOWL THE FRUIT SOUP COOKBOOK
sum mer
Summertime in a Bowl
Copyright Š 2016 All rights reserved. This book or any portion thereof may not be reproduced or used in any manner whatsoever without the express written permission of the publisher except for the use of brief quotations in a book review. Printed in the United States of America First Printing, Nov, 2016 ISBN 5-1988445-1123
8 Send Pionts Publishing 7F, 10th Anning Street, Jin Sha Zhou, Baiyun District, Guangzhou, Guangdong, China www.sendpoints.com
Summertime in a Bowl
acknowled gements I’m thankful for all the people who helped me stir the pot and prepare this Summertime in a bowl. Thank you to my wife Teresa for your continued encouragement, love, and support, and for creating a greatness at home. Thank you to my editor, Ariel Grey, and publiser, Matt Holt, and to Beth Zipkom, Kim Dayman, and the rest of the team at Sendpoints for being more than just a publisher. You are family. Thank you to all the soup makers out there who stir the pot with love. I hope you enjoy this book. Most of all, I thank God for the most important relationship in my life. Thank you for your daily bread. You nourish me and give me strength. I am here to know you, love you, and serve you.
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Summertime in a Bowl
10
con tents
s
Summertime in a Bowl
introduction narrative equipment ingredients berry
12-13 14-21 22-23 24-25 26-35
about berry chilled blueberry soup finnish redberry soup summer strawberry gazpacho
28-29 30-31 32-33 34-35
melon
38-47
about melon strawberry watermelon soup minted cantaloupe soup watermelon gazpacho
40-41 42-43 44-45 46-47
mixed
50-57
kiwi spinach soup gingered carrot orange soup celery root pear soup
index colophon image resources
52-53 54-55 56-57 60 61 62
11
SUM MER TIME 12
R E
Summertime in a Bowl
Since the Ancient Greeks (whose meals ended with fruit) and the Romans (who preserved whole fruits in honey), we haven’t lacked for culinary inspiration in the use of these natural desserts. Indeed, such tempting foods lead us into experimentation, into continually exploring other ways to enjoy them. To the jams and jellies, the pies and cakes, the cobblers and buckles, we can add a less common variation: fruit soup. If Eve had offered Adam a rutabaga, things might have been different. But how could he spurn an apple? Fruit is so innately alluring that it is not only food but metaphor for all things desirable. Up and down Washington’s corridors of power, the book describing all the jobs it is the prerogative of a newly elected President to appoint is known as “the plum book.” On good days, our daughter is a peach, our son is the apple of our eye, and life in gen-
eral is a bowl of cherries. (The lemon in the argument is obvious; the sugar in that fruit is so low that it has come to symbolize all sour exceptions, whether of cars, computers or, in this paragraph, lists of supporting examples.) It’s no wonder we find fruit irresistible. Botanically, its sole purpose is to see to it that the seeds it encases are widely dispersed by attracting hungry birds, reptiles and mammals, who eat the fruit and transport the seeds. Biologically as well as allegorically, the whole function of fruit is to entice. It lures humans with two things that we instinctively value: color and sweetness. Unlike most other mammals, we enjoy that unutterable blessing, the ability to perceive color. Fruit has always been a vivid flash in the forest. We so identify fruit with color that the name of one is often the word for the other: orange, peach, apricot, melon, plum.
13
Introduction
Summertime in a Bowl
It’s no wonder we find fruit irresistible. Botanically, its sole purpose is to see to it that the seeds it encases are widely dispersed by attracting hungry birds, reptiles and mammals, who eat the fruit and transport the seeds. Biologically as well as allegorically, the whole function of fruit is to entice. It lures humans with two things that we instinctively value: color and sweetness. Unlike most other mammals, we enjoy that unutterable blessing, the ability to perceive color. Fruit has always been a vivid flash in the forest. We so identify fruit with color that the name of one is often the word for the other: orange, peach, apricot, melon, plum. The surest way to conjure up an accurate image is to specify lime (as opposed to apple) green, cherry red or lemon yellow. Even Homer’s “wine-dark sea” drew its mystery from the color of grapes. Food manufacturers, who well understand that if food isn’t the right color we won’t eat it, make certain that their artificially flavored fruit creations are also artificially colored. Thus our “cherry” and “grape” drinks and gelatins are garish, and our ersatz orange juices border on the electric. Fruit not only catches our eye for color but appeals to our love of sweets. Of the four basic tastes, human newborns show a decided preference only for sweetness. In the A variety of fruits lend themdays when the major nutritional concern was not to selves to soup—all kinds of beravoid calories but to get enough to survive, a sweet ries, the stone fruits (peaches, tooth was an evolutionary adaptation that helped us plums, apricots, nectarines, cherutilize superb sources of energy. High in sugar, fruit ries) and melons (cantaloupe, honwas among our earliest sweets. Now, however, our eydew, watermelon). While fresh taste for fruit has expanded to include more complex fruit is always best and is mandaflavors. Fruit soups make a fine first course, a mem- tory when using melons, frozen orable dessert or a light summertime lunch. They fruit can yield excellent results. In can be a simple purée of fruit and liquid or a more fact, making soup is one of the best complex creation involving spices, wines or liqueurs. ways to use up the surplus crop that fills your freezer. Even canned fruit works well. Because a fruit soup has relatively few ingredients, the taste of each one shines through; the quality of the fruit is critical. Underripe, overripe, off-flavored or badly freezer-burned fruit will produce an unhappy result.
14
s
Summertime in a Bowl
FRUIT
sea sonal 15
narrative
Summertime in a Bowl
The year has now attained his manhood, and we are in midsummer; the sun is in full power, and at noon all nature is silent under his spell; even the bee hangs silent upon the flower; the mowers rest in the fields, and lay themselves down in the hot sun to sleep away the midday hour.... The pulse of nature stands still. Glancing across the plain, you see the rarefied and glimmering air ascending from the heated earth.... The silence is broken by the muttering of distant thunder. A cloud no bigger than a man’s hand rises in the west, the heat becomes more overpowering, the air more sultry, the sky is overcast, and peal after peal of Heaven’s artillery resounds through the concave; cloud thunders to cloud, and the forked lightning instantly shoots in a brilliant stream from side to side of the heavens. The rain comes pouring down, and the parched earth is refreshed, and drinks in the moisture like a sponge. How delicious to walk out after a shower, and inhale the odour... In our gardens the fruits are fast reaching perfection; all esculent plants are in full use; the rich juicy black currant is ripe, and the gooseberries are full almost to bursting. Ripe strawberries nestle under every leaf.... Now is the season for bathing, whether in river or ocean. How delicious is a plunge in this thirsty weather!
16
SUM MER TIME here comes
17
narrative
Summertime in a Bowl
June, thy beauty is a snare, To waste time in visions rare; Of vain dreaming, oh, beware! 18
Summertime in a Bowl
Spring flew swiftly by, and summer came; and if the village had been beautiful at first, it was now in the full glow and luxuriance of its richness. The great trees, which had looked shrunken and bare in the earlier months, had now burst into strong life and health; and stretching forth their green arms over the thirsty ground, converted open and naked spots into choice nooks, where was a deep and pleasant shade from which to look upon the wide prospect, steeped in sunshine, which lay stretched out beyond. The earth had donned her mantle of brightest green; and shed her richest perfumes abroad. It was the prime and vigour of the year; all things were glad and flourishing.
The first week of August hangs at the very top of summer, the top of the live-long year, like the highest seat of a Ferris wheel when it pauses in its turning. The weeks that come before are only a climb from balmy spring, and those that follow a drop to the chill of autumn, but the first week of August is motionless, and hot. It is curiously silent, too, with blank white dawns and glaring noons, and sunsets smeared with too much color. Often at night there is lightning, but it quivers all alone.
19
Introduction
Summertime in a Bowl
For a delicious summer treat, try these recipes for fruit soups, including chilled blueberry soup, finnish redberry soup, summer strawberry gazpacho, strawberry watermelon soup, minted cantaloupe soup, watermelon gazpacho, kiwi spinach soup, gingered carrot orange soup, and celery root pear soup.
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Summertime in a Bowl
“If it could only be like this always — always summer, always alone, the fruit always ripe.”
Evelyn Waugh
21
narrative
Summertime in a Bowl
22
Summertime in a Bowl
23
Introduction
Summertime in a Bowl
equip me 24
6
1
soup ladle
2
soup pot
3
soup bowl
4
soup container
5
measuring cup
6
juicer
nt
1
2
3
4
25
5
Summertime in a Bowl
BLUEBERRIES Fresh blueberries can be bought from the month of May till October. The amazing nutrients in blueberries can be remitted by storing them in cool place. After purchasing don’t forget to keep in a refrigerator.
STRAWBERRIES Strawberries are aggregates comprises of several small fruits. Strawberries are delicious and nutrient-rich fruit. It efficiently prevents the oxidation process in the body for free radicals. It also handles the heat, tighten the skin and prevent leukemia.
WATERMELON Watermelon fruit is very large, smooth and the edible part is usually red pinkish color. Watermelon is the yummy, flavored fruit and it contains 90% water that we usually have during summer in sort to keep our bodies hydrated
CANTALOUPE Cantaloupe has lusciously rich flavor, fragrance and minimal number of calories. It is also referred to as a netted melon because it has a rib less rind with a distinct netted skin. It is generally eaten as a fresh fruit, as a salad, or custard, or as a dessert with ice cream. 26
Ing d
Summertime in a Bowl
KIWI Packed with more vitamin C than an equivalent amount of orange, the bright green flesh of the kiwifruit speckled with tiny black seeds adds a dramatic tropical flair to any fruit salad. California kiwifruit is available November through May, while the New Zealand crop hits the market June through October making fresh kiwis available year round.
ORANGE Sweet orange is a fruit which is liked by most the adults. Medicines are made with the peel and juice of sweet oranges. The peel of sweet oranges is used for coughs, colds, breast cancer. It is also used as tonic.
gre dients BARTLETT PEARS
The Bartlett carries a true pyriform “pear shape:” a rounded bell on the bottom half of the fruit, then a definitive shoulder with a smaller neck or stem end. Bartletts are extremely aromatic pears, and have that definitive “pear flavor.” Often, the Bartletts found in grocery stores are green, and then they change to yellow as they ripen at home when left at room temperature.
ingredients
27
b rry
be y
Summertime in a Bowl
about
be rries 30
Summertime in a Bowl
In everyday language, a berry is a small, pulpy and often edible fruit. Berries are usually juicy, rounded, brightly colored, sweet or sour, and do not have a stone or pit, although many pips or seeds may be present. Common examples are strawberries, raspberries, blueberries; and red- and blackcurrants. In Britain, soft fruit is a horticultural term for such fruits. The scientific usage of the term “berry� differs from common usage. In scientific terminology, a berry is a fruit produced from the ovary of a single flower in which the outer layer of the ovary wall develops into an edible fleshy portion. The definition includes many fruits that are not commonly known as berries, such as grapes, tomatoes, cucumbers, eggplants and bananas. Fruits excluded by the botanical definition include strawberries, raspberries, and blackberries, which are aggregate fruits. A plant bearing berries is said to be bacciferous or baccate. While many berries are edible, some are poisonous to humans, such as deadly nightshade and pokeweed. Others, such as the white mulberry, red mulberry, and elderberry, are poisonous when unripe, but are edible when ripe. Berries are eaten worldwide and often used in jams, preserves, cakes or pies. Some berries are commercially important. The berry industry varies from country to country as do types of berries cultivated or growing in the wild. Some berries such as raspberries and strawberries have been bred for hundreds of years and are distinct from their wild counterparts, while other berries, such as lingonberries and cloudberries, grow almost exclusively in the wild.
chapter introduction
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Summertime in a Bowl
32
Summertime in a Bowl
This sweet and creamy blueberry soup is a delightfully refreshing treat during the spring and summer months.
chilled blueberry soup INGREDIENTS 2 cups water 1 pint blueberries ½ cup sugar 1 lemon, juiced 1 cinnamon stick 1 cup sour cream or plain yogurt
DIRECTIONS Combine water, blueberries, sugar, lemon juice, and cinnamon stick in a medium sauce pan. Bring to a boil then lower heat and simmer for 15 minutes. Remove cinnamon stick. Transfer soup to a blender (or blend with a hand blender) and puree until smooth. Whisk in sour cream. Chill and serve garnished with sour cream and blueberries.
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chapter berry
Summertime in a Bowl
In Finland, wild summer berries are frozen for use in summer's mustikkakeitto, a warm, silky blueberry potage packed with vitamin C.
finnish redberry soup DIRECTIONS Bring blueberries and 3 cups water to a boil in a 4-qt. saucepan over high heat; reduce heat to medium and cook, stirring occasionally until berries begin to burst, about 12 minutes. Strain, saving cooking liquid, and using a spoon, gently press the berries to extract all their juice; discard berries. Return liquid to saucepan; add sugar, cinnamon, zest and juice; bring to a boil. Mix cornstarch and 2 tbsp. water in a bowl; add to pan and cook, while stirring, until soup is thick, 3-5 minutes. Discard cinnamon; season with salt and serve with whipped cream.
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Summertime in a Bowl
INGREDIENTS 1 kg mixed berries, fresh or frozen 1 473 ml bottle pomegranate juice 3 teaspoons corn flour 3 teaspoons water 4-6 tablespoons honey, agave syrup or rice malt syrup Cream, vanilla custard or ice cream to serve
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chapter berry
Summertime in a Bowl
INGREDIENTS 1 med. tomato, coarsely chopped ½ English cucumber, peeled and coarsely chopped ½ med. red bell pepper, seeded and coarsely chopped 1 lb. ripe strawberries, hulled and halved ½ tsp. minced garlic ½ tsp. chopped thyme 3 tbsps. extra-virgin olive oil 1 tbsp. balsamic vinegar ¼ tsp. kosher salt ¼ tsp. freshly ground black pepper ½ cup vegetable broth 6 strawberries, sliced
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Summertime in a Bowl
summer strawberry gazpacho Fresh, crisp and full of flavor, this sweet and spicy Gazpacho is the perfect soup to beat the summertime heat. Add some crunch with homemade croutons brushed with olive oil and you’ll get a light and delicious dinner.
DIRECTIONS 1
Place tomato, cucumber, and bell pepper in a food processor.
2
Pulse until finely chopped.
3
Transfer to a bowl.
4
Add halved strawberries to processor; pulse until finely chopped.
5
6
Add chopped strawberries to cucumber mixture, stirring to combine. Reserve 1 cup strawberry mixture; return remaining strawberry
7
Mixture, garlic, and thyme to processor.
8
Process until pureed.
9
Return mixture to bowl; stir in olive oil, vinegar, salt, black pepper, and reserved 1 cup strawberry mixture.
10
Cover and chill 4 to 8 hours.
11
Stir in broth.
12
Garnish with sliced strawberries.
13
Serve and enjoy!
chapter berry
37
Introduction
me lo
40
e on
Summertime in a Bowl
A melon is any of various plants of the family Cucurbitaceae with sweet edible, fleshy fruit. The word “melon” can refer to either the plant or specifically to the fruit. Botanically, a melon is a kind of berry, specifically a “pepo”. The word melon derives from Latin melopepo, which is the latinization of the Greek μηλοπέπων (mēlopepon), meaning “melon”, itself a compound of μῆλον (mēlon), “apple” and πέπων (pepōn), amongst others “a kind of gourd or melon”. Many different cultivars have been produced, particularly of muskmelons. Melons originated in Africa and southwest Asia, but they gradually began to appear in Europe toward the end of the Roman Empire. However recent discoveries of melon seeds dated between 1350 and 1120 BC in Nuragic sacred wells have shown that melons were first brought to Europe by the Nuragic civilization of Sardinia during the Bronze Age. Melons were among the earliest plants to be domesticated in both the Old and New Worlds. Early European settlers in the New World are recorded as growing honeydew and casaba melons as early as the 1600s. A number of Native American tribes in New Mexico, including Acoma, Cochiti, Isleta, Navajo, Santo Domingo and San Felipe, maintain a tradition of growing their own characteristic melon cultivars, derived from melons originally introduced by the Spanish. Organizations like Native Seeds/SEARCH have made an effort to collect and preserve these and other heritage seeds. Melons are low in calories, with just 64 calories in a 1-cup serving of honeydew balls and fewer calories in cantaloupe, casaba or watermelon balls. At the same time, melons are high in essential vitamins and minerals. They contain almost no fat or saturated fat, making them an excellent choice for snacks or a side dish.
42
Summertime in a Bowl
about
me lons 43
chapter introduction
Summertime in a Bowl
A deep red, sweet soup that can be served as a romantic end to a Valentines meal.
strawberry watermelon soup DIRECTIONS In a food processor or blender, purĂŠe the watermelon. Add the remaining ingredients except the milk, and purĂŠe until smooth. Transfer the mixture to a bowl, and stir in the milk. Chill well.
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Summertime in a Bowl
INGREDIENTS 3 cups watermelon cubes 2 cups whole strawberries ½ cup orange juice 1 teaspoon fresh lemon juice ½ teaspoon allspice ¼ teaspoon cinnamon ¾ teaspoon ginger 1 ½ tablespoons sugar ¾ cup milk
45
chapter melon
Summertime in a Bowl
Cold minted cantaloupe soup has become a summer staple in my house, a quick and easy solution to the question of a first course at dinner. I have even served it in espresso cups for guests to sip with cocktails. All it takes is a ripe orange-fleshed melon, like a cantaloupe, or perhaps a musk melon from a farm stand.
minted cantaloupe soup INGREDIENTS
1 med. tomato, coarsely chopped ½ English cucumber, peeled and coarsely chopped ½ med. red bell pepper, seeded and coarsely chopped 1 lb. ripe strawberries, hulled and halved ½ tsp. minced garlic ½ tsp. chopped thyme 3 tbsps. extra-virgin olive oil 1 tbsp. balsamic vinegar ¼ tsp. kosher salt ¼ tsp. freshly ground black pepper ½ cup vegetable broth 6 strawberries, sliced
DIRECTIONS
46
Cut the cantaloupe in half and remove seeds. Cut the flesh into small pieces and place in a blender along with the milk and lemon juice. Tear up the cilantro leaves and add them to the blender. Puree until smooth. Add agave one teaspoon at a time until desired sweetness is reached. Strain soup and pour into bowls. Garnish with cilantro and serve with raspberries.
Summertime in a Bowl
47
chapter melon
Summertime in a Bowl
DIRECTIONS In a food processor fitted with the steel blade, process watermelon, lemon juice, basil, and honey until purĂŠed. (You may need to do this in batches.) Transfer to a container. Cover and refrigerate for 3-4 hours or overnight. Stir well. Serve chilled. Garnish with basil or mint.
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Summertime in a Bowl
watermelon gazpacho A refreshing spin on traditional gazpacho made with watermelon, tomatoes, and summer ingredients.
INGREDIENTS 8-10 cups watermelon, fresh (after blending) 1 red bell pepper, diced 1 cup tomatoes, diced 1 cup cucumber, diced ½ cup red onion, diced (reserve ¼ cup for garnish) ½ cup cilantro, fresh ½ cup mint, fresh 1 jalapeño 2 cloves of garlic 2 tablespoons olive oil 1 juice of lemon 1 juice of lime ½ tsp. cumin fresh ground black pepper (to taste) sea salt (to taste)
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chapter melon
Introduction
m
Summertime in a Bowl
mix
Summertime in a Bowl
INGREDIENTS 1 tablespoon butter 1 minced clove garlic ¼ cup chopped shallots 1 cup fresh chopped organic spinach ½ cup chopped kiwi 1 sliced jalapeño 1 cup chicken or vegetable stock ¼ cup coconut milk or cream Fresh ground salt and pepper
kiwi spinach soup Kiwifruit is surprisingly versatile and one of my favorite things to add to light summer soups and fresh salsas
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Summertime in a Bowl
DIRECTIONS Set a large pot over medium heat and saute the butter, garlic and onions until translucent and fragrant. Add the spinach, jalapeno and kiwi and cook until the spinach is soft. Stir in the soup stock and bring to a gentle boil. Remove from heat and blend with an immersion blender until smooth. Stir in the coconut milk and season with salt and pepper to taste.
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chapter mix
Summertime in a Bowl
gingered carrot orange soup This is a Gingered Carrot and Orange Soup that we got to enjoy at the DOLE Summit. The soup is vegan and gluten-free, while still remaining creamy and thick. There’s also an unexpected ingredient; DOLE Mandarin Oranges, that give it a little extra flavor! Paulette Lambert, R.D. also added a dollop of nonfat Greek yogurt atop of our soups which is of course optional, but totally delicious!
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Summertime in a Bowl
INGREDIENTS 1 Tablespoon olive oil 2 pounds carrots, chopped 1 medium onion, chopped 2-inch piece of fresh ginger root, peeled and grated 2 quarts reduced sodium, fat-free, organic vegetable broth 1 cup DOLE Mandarin Oranges, drained 1 teaspoon sea salt (or more, to taste) Ÿ teaspoon freshly ground black pepper ½ cup plain, non-fat Greek yogurt (optional) 2 Tablespoons fresh cilantro, chopped
DIRECTIONS In a large Dutch oven, over medium-high heat, add olive oil. Saute carrots, onions and ginger until soft. Add broth and simmer until carrots are fork-tender. Working in batches, puree Mandarin oranges and cooked vegetables in a blender, food processor or use an immersion blender (or your Vitamix! Just add to blender at this step then puree until smooth and very hot, continuing on with step four). Return soup to Dutch oven. Season well with salt and pepper. Serve hot or cold. Garnish with Greek yogurt and chopped cilantro
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chapter mix
Summertime in a Bowl
celery root pear soup There’s a whisper of cardamom in this elegant summer soup. The prosciutto garnish is optional but makes for stunning visual presentation; its saltiness helps cut through the soup’s richness. Make Ahead: The soup can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 week. You might wish to add a little more cream to the soup as it reheats (over medium-low heat), stirring to overcome any separation.
INGREDIENTS
2 tablespoons unsalted butter ½ cup finely diced onion 2 fresh bay leaves 3 sprigs thyme 4 or 5 green cardamom pods 1 to 1 ¼ pounds celery root, peeled and cut into ½-inch dice 3 cups no-salt-added vegetable broth 1 1/4 pounds Bartlett pears, peeled, cored and cut into 1/2-inch dice 1 cup heavy cream 1 teaspoon kosher salt, or more to taste 1 ounce thinly sliced prosciutto, for garnish
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Summertime in a Bowl
Directions Melt the butter in a medium, heavy-bottomed soup pot over low heat. Add the onion and cook for about 10 minutes, until quite soft, stirring frequently to make sure the onion doesn’t pick up color or caramelize. Wrap the bay leaves, thyme and cardamom in cheesecloth and tie tightly with twine to make a sachet, or place those ingredients in a tea-ball infuser. Lightly crush the sachet with the flat side of a chef ’s knife, then add the sachet or infuser to the pot. Increase the heat to medium; stir in the celery root and 1/2 cup of the broth. Cover and cook, stirring occasionally, until the celery root is almost cooked through, 12 to 14 minutes. Reserve 1/4 cup of the diced pear for garnish (wrap in plastic wrap and refrigerate), then stir the remaining diced pear into the pot. Cover and cook for 5 minutes or until the solids are quite soft. Stir in the remaining 2 1/2 cups of broth, all of the cream and the salt; increase the heat to medium-high. Once the mixture just starts to boil, turn off the heat. Discard/remove the sachet or tea-ball infuser. While the soup is cooking, line a small plate with a paper towel. Place the prosciutto in a small, dry nonstick skillet over medium heat. Cook for 3 or 4 minutes, until crisped. Use tongs to transfer it to the lined plate to drain and cool. Working in batches, puree the soup until smooth in a blender with the center knob of its lid removed (so steam can escape; place a paper towel over the opening). Puree a bit longer than you’re used to, so the soup’s as smooth as possible. Taste, and add salt as needed. Divide among individual bowls; crumble some of the prosciutto over each portion and garnish with the reserved diced pear. Serve warm.
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chapter mix
Introduction
Summertime in a Bowl
A
D
Abandoned 15, 45, 48, 59, 63 Abated 24 Aberrations 14 Abide 144 Abilities 8, 26, 30, 37, 41, 54, 141, 143 Abjectly 54 Able 51, 74, 86, 97, 127, 144, 146, 155 Abnormal 23, 30, 114, 122, 140, 155 Absolute 14, 25 Absolutely 17, 24, 29, 58, 120, 155 Abstainer 39 Abstinence 139 Accept 25, 39, 47, 48, 96, 143 Acceptance 14, 30, 48, 96, 143
Dad 123, 126-129 Daily 134 Damn 157 Dances 101 Danger 88 Dangerous 117, 126 Dangerously 21, 34 Dared 6, 8 Daring 158
B Bad 29, 43, 76, 115, 132, 140 Bad-intentioned 108 Badly 20, 43, 133 Baffling 23, 26, 34, 58, 62, 84, 92, 107 Balance 11, 21, 39, 131 Balked 58 Balmy 128 Bankruptcy 34 Bar 6, 36, 41, 101
C Calamity 46, 55, 56, 68, 116 Called xxix, 27, 37, 61, 77, 78, 109, 110, Calm 78 Camaraderie 17 Canada 4 Cancer 18 Cannot 98, 99, 101, 110, 114, 139, 141, Capacity 54, 58 Capital 12 Capitulated 160 Cared 10, 13, 26, 59, 81, 100, 151
62
index
E Eagerness 96 Earnestly xiii, 46 Earnestness 16, 37, 58 Earth 130 Ease 75 Easier 118 Easily 37 Easy Does It 135 Eat 102 Economic 84, 121 Economics 2, 17 Education 56, 93, 117 Effect 42, 46, 47, 64, 143
F Faced 35, 44, 48, 53, 63, 64, Facilitated 11 Facilities 145 Fact 17, 18, 24, 25, 27, 44, 51, 55, 70, 72, 93, 119, 131, 148, 163, 164 Fact-facing 64 Fact-finding 64, 98 Failed 1, 2, 11, 33, 35
G General 94 Generally 18 Generous 61 Genius 21 Gentleman 20
Summertime in a Bowl
K
Q
Keep 82 Key 66, 106, 124 Keystone 62 Kicked 106 Kill 6, 20, 62, 66 Killjoy 105, 111 Kind 61 Kindliness 83
Qualified 32 Qualities 140 Quarrels 100, 147 Queer 38, 92 Queried 9 Questionable 70 Questions 20, 34, 56, 98, 108 Quicksand 8 Quiet 94
L Lack 109, 139, 142 Langley’s, Prof. 51 Laugh 6, 68, 125, 132, 157, 160 Laughter 132 Laurels 85 Laws 2, 10, 49
M Madly 22 Madness 6 Maelstrom 2 Maintain 8, 60 Maintenance 66, 146 Majestic 2 Make-believe 130 Make-up 55, 64
N Nevertheless 26, 40, 87 New 11, 14, 28, 46, 50, 52 New England 1 Newcomers 15, 72, 89, 100, 132, 133, 159 New York 9, 41 Night 2, 3, 6, 8, 21, 41, 46, 56, 81, 86, 97, Nightclubs 101 Nightmare 73
P Past 62 Path 15, 58, 72, 100, 116 Pathetic 134 Pathological xxix Patience 70, 82, 83, 90 Patients 43, 61, 67, 90, 92, 112, 118, 144 Patterns 22, 138 Paul 136 Pause 87, 119
U Undue 99 Undying 144 Unearth 124 Unexpected 78 Unfavorably 128 Unfortunately 89 Unfortunates 58 Unhappiness 66, 104, 122, 123 Unhappy 3, 52, 74, 151 Uniquely 89
V Vagaries 129 Vague 23, 36, 86, 134 Vain 30, 49 Value 124, 129, 134 Vanished 5, 89, 133 Vanity 116 Variation 50 Varied 61 Varieties of religious experience xxviii, 54, 64, 109, 133 Various 16 Variously 105 Verdict 124 Veritable 17 Vestiges 1 Veteran 1
W Wrong-doing 66, 80 Wronged 67 Wrought 133
Z Zeal 18
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Summertime in a Bowl
colo phon The following materials and software were used in the production of this book.
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Adobe Illustrator, Photoshop, and Indesign
PAPER PRINTING BINDING
64
Simon Tong
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