Sweet Love Quotes

“He's definitely one of those men you love before you get to know.”
― Sarah Strohmeyer, Sweet Love

“We may not get what we want, when we want. But with a bit of perseverance and a lot of patience, we can get what we need.”
― Sarah Strohmeyer, Sweet Love

“As my mother says, your forties are when you finally pay for your past mistakes, the cigarettes and sunburns, the Big Macs and smooth-talking men. She may be right.”
― Sarah Strohmeyer, Sweet Love

“The imagination is a wonderful thing; it allows for all manner of undiscoverable sins.”
― Sarah Strohmeyer, Sweet Love

“See that's what people don't get about food. It's never the food, it's the love that goes into making it. That's what's important.”
― Sarah Strohmeyer, Sweet Love

“The power of women united, I am again reminded, is an invincible thing.”
― Sarah Strohmeyer, Sweet Love

“If it's true love, then it will abide. If it was a fleeting crush, then it will turn to dust. Either way, the truth will out.”
― Sarah Strohmeyer, Sweet Love

“Like the garlic mustard in my garden and the roses on my fence, love has a funny way of blooming after years of being buried.”
― Sarah Strohmeyer, Sweet Love

“That's what dessert means to me: a dollop of sweet love in an otherwise cold world.”
― Sarah Strohmeyer, Sweet Love

“If I can't read, if I can't make a simple Indian pudding, then I don't see the point in living much more, really. Because aside from a good book, and perhaps, a fresh morning in a dew-covered garden, few things in life give me as much pleasure as magic of making a truly spectacular dessert.”
― Sarah Strohmeyer, Sweet Love

“The last words my mother said to me were 'love abides.' And I guess she was right because here you are and here she's not and yet my love for both of you is stronger than ever. Love ways waste time and death.”
― Sarah Strohmeyer, Sweet Love

“How about kicking back and trusting a guy for a change?"
"Last time I trusted a guy a pink plus sign showed up on the little white stick."
"Ah, right. Well, that wasn't my fault, was it?"
"No. That was Donald's. Too bad he got to me before you could.”
― Sarah Strohmeyer, Sweet Love

“In a ready crust of crushed walnuts, flour, and butter, D'Ours lays the pear slices in a pinwheel design. Because they've soaked up the red wine, their edges are etched in burgundy while their centers are white, giving them a candy cane appearance. A perfect Christmas dessert.
Next, he crumbles the Roquefort over the pears, noting the irony of fruit desserts. Pairing fruit with sweet ingredients such as honey or sugar brings out the fruit's tartness while tangy cheese can make the fruit seem sweeter. Which might explain why my grandfather salted his grapefruit.
"Roquefort has an intriguing history," he says while tapping a traditional flan filling of cream, sugar, and eggs. "You might be surprised to learn..."
I stick up my hand and before D'Ours can object, I explain how Roquefort, like most blue cheeses, attributes its blue veins to penicillin mold and that in the past, Roquefort makers (there are only, like, nine in the world), used to put wrapped cheese next to humongous moldy rye bread in caves and let the spores from the rye bread seep into the cheese.”
― Sarah Strohmeyer, Sweet Love

“I say fire her." Arnie sticks his tongue out at me. "She's getting wide in the caboose, anyway. She's no longer an asset to the station."
"You fire me after that comment and you'll have a sexual harassment suit slapped on your own ass before you're out the elevator." I stick out my tongue in reply.”
― Sarah Strohmeyer, Sweet Love

“I wasn't there as a reporter. I was there as a human being. You might want to try it sometime.”
― Sarah Strohmeyer, Sweet Love

“We go on and on about wild berries versus cultivated ones, about what constitutes good white chocolate and if it matters what kind of butter you use. According to Dolores, butter with low moisture and high butterfat makes all the difference. She suggests Amish block butter or something called Plugrá, a bastardization of the French phrase plus gras, meaning "more fat."
Only the French, I think, would add fat to their butter.
I can't believe I care about butter. Before cooking class I wouldn't have given a tinker's dam, yet here I am wondering whether I can sneak over to Whole Foods to buy some for tonight. Dolores says it's fantastic on French bread, with a good Pinot Noir.
"Ooh," I hiss, licking my lip. Then the awful truth hits me.
I have become a foodie!”
― Sarah Strohmeyer, Sweet Love

“Love all, trust a few,
Do wrong to none

---ALL'S WELL THAT ENDS WELL, ACT 1, SCENE 2”
― Sarah Strohmeyer, Sweet Love

“It was six years ago, Michael. How about we bury the hatchet."
"I think you already did. In my back."
I wince. "Soooo dramatic. Looks like your Shakespearean background is coming in handy. Et tu, Brute?”
― Sarah Strohmeyer, Sweet Love

“We each get a ramekin to taste. Tapping my spoon against the brittle caramel shell, I am rewarded with the satisfying crunch that distinguishes the great brûlée. Underneath, the slightly tart strawberries remain red, fresh, and firm, bursting with flavor enhanced by the sweet rum and cream. So simple and light and, yet, so rich.
I could linger forever, but already we are on to the next lesson: almond-infused hot white chocolate over iced berries. How bizarre.
"Very popular in England," D'Ours observes, a tad derisively.
I find myself strangely mesmerized by the melting of white chocolate chunks into heavy cream, a slight almond fragrance emanating as the mixture swirls and warms in the double boiler. I've never been a fan of white chocolate. I've never seen the point of chocolate without, well, chocolate. But I have a feeling I'm about to be converted.
The frowning Angela distributes bowls with red and blue frozen berries slightly thawed. From a little pot, she pours the hot white chocolate sauce over them and it thickens immediately, on contact. To top it off, she sprinkles on a few chopped almonds.
"Bon appétit," she snaps, filling my glass of champagne.
Okay, I may have just passed dying and stepped directly into heaven. This is, hands down, the most fabulous thing I've ever eaten. It should be illegal, it's so good. And the weird thing is, it doesn't even taste like white chocolate over frozen berries. It's sweet and perfumed and something else entirely. It's gooey.”
― Sarah Strohmeyer, Sweet Love

“The strawberry, he informs us, is a member of the rose family and its botanical name, Fragaria, means "fragrance." And while most people know it is the only fruit with seeds on the outside, it is actually not fruit at all but swollen stems. It is one of the few fruits to contain ellagic acid, a compound believed to prevent healthy cells from turning into carcinogenic ones.
My classmates cluck their tongues at this.
"And the best way to cook the fraises," he says in his distinct fresh accent, "is to barely cook them at all. Which is why my strawberry crème brûlée is so fantastic. Quick to make, delicious, and the texture of the berry remains firm."
Combining strawberries in rum, sour cream, and cream plus a dash of fresh lemon juice in a bowl, he tosses the mixture and spoons it into ramekins. Ideally, he says, the strawberry mixture should be refrigerated for several hours to meld the flavors. However, since we're on a time crunch, he sprinkles each with brown sugar before sliding them under the broiler so the tops turn a crusty caramel in seconds.”
― Sarah Strohmeyer, Sweet Love

“WEEK ONE: Summer Abundance

Almond-Infused Hot White Chocolate over Iced Berries
Cold English Summer Pudding
Fresh and Easy Strawberry Crème Brûlée
Peach Cobbler D'Ours with Ginger Ice Cream
Limoncello Sorbet and Wild Maine Blueberries


WEEK TWO: Simple Comforts

Classic Tarte Tatin
Warm Cherry Crisp with Vermont Maple Cream
Almond Biscotti Tiramisu
Old-Fashioned Gingerbread and Lemon Sauce
Spiced Pear and Roquefort Flan


WEEK THREE: A Multiple Chocolate Orgasm

Grand Marnière Chocolate Mousse
Torta Caprese
Chocolate-Dipped Strawberries
Profiteroles with Dark Chocolate Kahlúa Sauce
Quick Chocolate Soufflé”
― Sarah Strohmeyer, Sweet Love

“When the kids were growing and Frank was still in construction, I made sure all our meals ended with something sweet. Frank deserved it. Sour cream brownies, banana pie made with vanilla wafers, lemon poppy-seed pound cake, strawberry shortcake, almond-scented tapioca, pecan blondies (oh... my... God, those are good), butter brickle ice cream with butterscotch, angel food cake with rhubarb compote, gingerbread with hard sauce, and on Saturday nights, peppermint ice cream sundaes topped with homemade hot fudge.”
― Sarah Strohmeyer, Sweet Love

“Sour cream brownies, banana pie made with vanilla wafers, lemon poppy-seed pound cake, strawberry shortcake, almond-scented tapioca, pecan blondies (oh... my... God, those are good), butter brick ice cream with butterscotch, angel food cake with rhubarb compote, gingerbread with hard sauce, and on Saturday nights, peppermint ice cream sundaes topped with homemade hot fudge.”
― Sarah Strohmeyer, Sweet Love

“Because aside from a good book and, perhaps, a fresh morning in a dew-covered garden, few things in life give me as much pleasure as the magic of making a truly spectacular dessert.”
― Sarah Strohmeyer, Sweet Love