92 Quotes by Barbara Delinsky

Home development is about wishful thinking. It's about capturing a dream.

So, is it harder to dream about what you don´t have than to live in fear of losing what you do?

Especially at a time when one's life was new, roots helped.

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 rooftops and dripped, blurring weathered gray shingles while barely muting the deep pink of rosa rugosa or the hydrangea's blue. Wood smoke filled the air on rainy days, pine sap on sunny ones, and wafting through it all was the briny smell of the sea.

Clams served on Quinnipeague were dug from the from the flats hours before cooking, and the batter, which was exquisitely light, held bits of parsley and thyme. Other fried clams couldn't compare.

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 would have their recipe cards nearby. In addition to pies, she wanted recipes for blueberry cobbler, apple crisp, molasses Indian pudding, Isobel Skane's chocolate almond candy, and, of course, Melissa Parker's marble macadamia brownies.

You have a fuchsia heart. And a fuchsia heart doesn't die, it simply bides its time, taking a backseat to pragmatism, all while leaking helpless drops of color here and there. Hence, teal gables, turquoise earrings, and saffron scarves.

You kids were all in college, and I suddenly saw that I was stuck alone with a man who, all those years later, was still wanting me to be someone I wasn't.

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 ingredients for his best-in-Maine lobster bakes, Nicole set off to gather recipes for glazed salmon, baked pesto haddock, and cod crusted with marjoram, a minted savory unique to Quinnipeague, and sage.