Meredith Summers > Quotes

“It’s your family legacy. Family is everything.”
― Meredith Summers, Changing Tides

“The city won’t give you what you really want. Your roots are here.”
― Meredith Summers, Changing Tides

“How are things going at Tides?” Jane’s family had owned the bed-and-breakfast on the beach for generations. It had been run by her great-grandparents then her grandparents then her parents. Jane’s dad had died long ago, and her mother, Addie, had run it on her own until her recent memory problems had surfaced.”
― Meredith Summers, Saving Sandcastles

“Good things can happen when people forget about the past and move forward.”
― Meredith Summers, Shifting Sands

“I realized I was holding on to anger that wasn’t serving anyone”
― Meredith Summers, Springtide Secrets

“Because the dog, for whatever reason, made her forget the weight of her worries, the weight of the past. She could just be herself, free and happy.”
― Meredith Summers, Changing Tides

“As they swam, the years seemed to fall away from them, the water supporting bodies that society often dismissed but that carried histories, wisdom, and a fierce determination to protect what they loved—before it was too late.”
― Meredith Summers, Against The Tide

“women get more interesting after sixty once they stop caring what people think.”
― Meredith Summers, Against The Tide

“Jane folded herself into the chair opposite her desk. Wendy clicked a couple of keys on her computer and opened a manila”
― Meredith Summers, Saving Sandcastles

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― Meredith Summers

“That’s what old friends are for,” Marilyn replied warmly. “We remind each other who we were, so we can better understand who we’ve become.”
― Meredith Summers, Against The Tide

“Cooper,”
― Meredith Summers, Saving Sandcastles

“they wanted. Jane”
― Meredith Summers, Saving Sandcastles

“She had weathered those storms. She would weather this one too.”
― Meredith Summers, Saving Sandcastles

“Scarborough, ME, and Hobe Sound, FL. Thank you, Paula! Ingredients: 1-1/2 cups old-fashioned oatmeal (not quick cooking type), divided use 2 cups all-purpose flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 2 sticks (1 cup) unsalted butter, softened 1 cup granulated sugar 1 cup firmly packed light-brown sugar 1 tbsp. vanilla extract 3/4 cup chunky peanut butter 2 large eggs 2 cups semisweet chocolate chips 8 oz. semisweet chocolate, grated (may substitute 8 oz. semisweet chocolate chips and process until finely ground in food processor) Directions: Place 1 cup oatmeal in bowl of food processor; pulse until finely ground. Transfer to a large bowl and add remaining 1/2 cup whole oatmeal, flour, baking powder, baking soda, and salt. Reserve. In another large bowl, combine butter and both sugars and beat on medium speed of electric mixer until light and fluffy. Beat in vanilla and peanut butter. Add eggs, 1 at a time, beating well after each addition. Gradually beat in reserved oat/flour mixture. Add chocolate chips and grated chocolate, beating just until combined. Chill cookie dough, covered, at least 2 hours and up to 1 week. Form rounded tablespoons of dough into balls and arrange about 2 inches apart on parchment-lined sheet pans. Flatten balls slightly and bake in a preheated 325°F oven in batches in middle of oven 15-17 minutes or until just slightly firm—do not overbake! Cool cookies 5 minutes and transfer to racks to cool completely. Yield: 4-1/2 dozen cookies.”
― Meredith Summers, Shifting Sands

“today, he somehow seemed as though he wore”
― Meredith Summers, Saving Sandcastles