Herons Point Quotes

“As the carriage proceeded past the main gate, the estate mansion came into view. Contrary to Pandora's expectations, it wasn't at all cold and imposing. It was a gracious, low-slung residence of two stories, inhabiting its surroundings with comfortable ease. Its classic lines were softened by an abundance of glossy green ivy that mantled the cream stucco façade, and arbors of pink roses that arched cheerfully over the courtyard entrance. Two extended wings curved around the front gardens, as if the house had decided to fill its arms with bouquets. Nearby, a slope of dark, dreaming forest rested beneath a blanket of sunlight.”
― Lisa Kleypas, Devil in Spring

“The Challons' cook and kitchen staff had outdone themselves with a variety of dishes featuring spring vegetables and local fish and game. Although the cook back home at Eversby Priory was excellent, the food at Heron's Point was a cut above. There were colorful vegetables cut into tiny julienne strips, tender artichoke hearts roasted with butter, steaming crayfish in a sauce of white burgundy and truffles, and delicate filets of sole coated with crisp breadcrumbs. Pheasant covered with strips of boiled potatoes that had been whipped with cream and butter into savory melting fluff. Beef roasts with peppery crackled hides were brought out on massive platters, along with golden-crusted miniature game pies, and macaroni baked with Gruyère cheese in clever little tart dishes.”
― Lisa Kleypas, Devil in Spring

“Although Keir would always prefer his island to anywhere else in the world, he had to admit this place had its own magic. There was a softness about the air and the sun, a trance of mist that made everything luminous. Lowering to his haunches, he ran his palm back and forth over the fine golden sand, so different from the caster-sugar grains of the beaches on Islay.
At Merritt's quizzical glance, he dusted his hands and smiled crookedly. "'Tis quiet," he explained. "On the shore near my home, it sings."
"The sand sings?" Merritt asked, perplexed.
"Aye. When you move it with your foot or hand, or the wind blows over it, the sand makes a sound. Some say it's more like a squeak, or a whistle."
"What makes it do that?"
"'Tis pure quartz, and the grains are all the same size. A scientist could explain it. But I'd rather call it magic."
"Do you believe in magic?"
Keir stood and smiled into her upturned face. "No, but I like the wonderments of life. Like the ghost fire that shines on a ship's mast at storm's end, or the way a bird's instinct leads him to the wintering grounds each year. I enjoy such things better for no' understanding them."
"Wonderments," Merritt repeated, seeming to relish the word.”
― Lisa Kleypas, Devil in Disguise

“After another forty-five minutes, the train reached the station at Heron's Point, a seaside town located in the sunniest region in England. Even now in autumn, the weather was mild and clear, the air humid with healthful sea breezes. Heron's Point was sheltered by a high cliff that jutted far out into the sea and helped to create the town's own small climate. It was an ideal refuge for convalescents and the elderly, with a local medical community and an assortment of clinics and therapeutic baths. It was also a fashionable resort, featuring shops, drives and promenades, a theatre, and recreations such as golf and boating.
The Marsdens had often come here to stay with the duke's family, the Challons, especially in summer. The children had splashed and swum in the private sandy cove, and sailed near the shore in little skiffs. On hot days they had gone to shop in town for ices and sweets. In the evenings, they had relaxed and played on the Challons' back veranda, while music from the town band floated up from the concert pavilion. Merritt was glad to bring Keir to a familiar place where so many happy memories had been created. The seaside house, airy and calm and gracious, would be a perfect place for him to convalesce.”
― Lisa Kleypas, Devil in Disguise

“White-gloved footmen would bring out marvelous dishes... platters heaped with succulent red-and-white shrimp, called pandles by locals, still smoking-hot from the gridiron... tureens of bisque sprinkled with tender shreds of Chichester lobster... Amberley trout spangled with toast almond slices, served directly from the pan onto the plates. There were endless varieties of fresh vegetables, and salads chopped as fine as confetti, and bread served with newly churned butter, and platters of local cheese and hothouse fruit for dessert.”
― Lisa Kleypas, Devil in Disguise