Here's to Us Quotes

“First you love the music that your parents love—and then, later in life, you love the songs your kids love.”
― Elin Hilderbrand, Here's to Us

“It's not a house to us. It's a home. And it's not a home, it's s way of life. Our summertime happens here. This house is part of our past, it's our present, it'll be our future. It's who we are.”
― Elin Hilderbrand, Here's to Us

“They always stayed at the beach to enjoy the golden hour, that hour when the sun sank low enough to spangle the water and make everything look as if it had been dipped in honey.”
― Elin Hilderbrand, Here's to Us

“The past is a foreign country. They do things differently there”
― Elin Hilderbrand, Here's to Us

“She knew she should be happy the girls were outside riding their very expensive horses. Girls who rode became interested in boys and makeup and cigarettes much later than their nonriding counterparts.”
― Elin Hilderbrand, Here's to Us

“Fluffy White Champagne Cake with Champagne Candied Strawberries MAKES ONE 8 × 8–INCH CAKE 1¼ cups all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt ½ cup unsalted butter 1½ cups white sugar 1 whole large egg plus 2 large egg whites 1 teaspoon vanilla extract ½ cup whole milk Preheat the oven to 350ºF. Grease an 8 × 8–inch baking pan with butter, then pour some flour in the pan and shake it around until the bottom and sides are covered. Dump the excess flour out. In a bowl, whisk together the flour, baking powder, and salt. In the bowl of an electric mixer, beat the butter on medium speed until creamy. Add in the sugar and beat until light and fluffy, about 3 minutes. Add the egg and egg whites in one at a time, beating for a minute after each addition. Add in the vanilla extract, making sure to scrape down the sides and bottom of the bowl if needed. Add in half the dry ingredients, mixing on low speed, then add in the milk. Finish with the rest of the dry ingredients, beating until the batter is combined and smooth. Pour the batter into the prepared pan. Bake for 27 to 32 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting. CHAMPAGNE FROSTING ½ cup unsalted butter 4 ounces cream cheese, softened 4½ cups powdered sugar 3 to 5 tablespoons champagne 1 teaspoon vanilla extract Place the butter and cream cheese in the bowl of an electric mixer and beat on medium speed until creamy. With the mixer on low speed, gradually add the powdered sugar, beating until combined. The frosting will look crumbly, but continue to scrape down the sides and the bottom of the bowl until it’s somewhat combined. Slowly drizzle in the champagne, 1 to 2 tablespoons at a time. You can do this in between additions of the powdered sugar if needed, but I find it works best at the end. Beat in the vanilla extract. Beat the frosting on medium to high speed until it’s thick and creamy and fluffy, about 3 to 4 minutes. If it becomes too runny, add more powdered sugar, ½ cup at a time. If it becomes too thick, add in more champagne 1 tablespoon at a time. Once the cake cools, frost it! CHAMPAGNE CANDIED STRAWBERRIES 1½ cups sugar ¼ cup water ⅔ cup champagne 1 pint strawberries, hulled, some sliced, some kept whole Place the sugar, water, and champagne in a saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture starts to simmer, then cook for 2 minutes. Add the strawberries to the mixture and simmer for 2 to 3 minutes. Remove the strawberries with a slotted spoon and place them in a bowl—they will be sticky! Additionally, you can store the strawberries in their syrup in the fridge until you’re ready to serve the cake. I like to keep the syrup for drizzling and serve the strawberries on the side of the cake.”
― Elin Hilderbrand, Here's to Us

“who could write what she knew about boats on her thumbnail and still have room for the Lord’s Prayer,”
― Elin Hilderbrand, Here's to Us

“all divorced couples would like to eventually end up—a place of peace and, yes, love, and appreciation for each other, and gratitude for the past they’d shared, and respect for the things they’d learned and the ways they’d grown side by side.”
― Elin Hilderbrand, Here's to Us

“We're all just trying to find our way”
― Elin Hilderbrand, Here's to Us

“I think the best way to deal with grief is to just keep going. To keep living your life, even though it's different now.”
― Elin Hilderbrand, Here's to Us

“imperious,”
― Elin Hilderbrand, Here's to Us

“Even Belinda, who could write what she knew about boats on her thumbnail and still have room for the Lord’s Prayer, could tell this one was special. Buck”
― Elin Hilderbrand, Here's to Us