Hershey Love Quotes

Strength is the capacity to break a Hershey bar into four pieces with your bare hands - and then eat just one of the pieces.

[...] They taught us to never ever underestimate the power of chocolate on a female." "Is that so?" "If someone had waved a Hershey bar in front of Bonnie at the right time of the month, she'd have given up Clyde in a heartbeat.

What you hold in your heart is far greater than the things you hold in your hand.

Some people thought spring was the time of renewal, but Sadie had always equated that feeling with autumn. It felt like a shedding of mistakes - falling leaves, crisp breezes. As if you could cast off an old skin to work on a new one.

We sat on the floor, newspaper- wrapped presents in our laps, imagining all the wonderful things inside. We opened them carefully, peeling back layers of newsprint until we reached the boxes, sliced the Scotch tape with our fingernails, lifted the flaps, and each of us found . . . One MRE (Meal, Ready to Eat— turkey, stuffing, and cranberry sauce, in foil pouches); one Hershey bar; and a handful of bullet casings, because this is what my men are getting today. And one more thing: a scrap of paper with a hand-scrawled I love you, Dad.

You did not do my homework assignment for me,” he said, grabbing the collage again and looking it over. “I had insomnia,” I said. “I needed a creative activity.” Marlboro Man looked at me, seemingly unsure of whether to kiss me, thank me…or just tickle me some more. I didn’t give him a chance. Instead I picked up the collage and took Marlboro Man on a tour so he’d be prepared for our appointment. “Here’s a pack of cigarettes,” I said. “Because I used to smoke in college.” “Uh-huh,” he answered. “I knew that.” “And here’s a glass of white wine,” I continued. “Because…I love white wine.” “Yes, I’ve noticed,” Marlboro Man answered. “But…won’t Father Johnson have a problem with that being on there?” “Nah…,” I said. “He’s Episcopalian.” “Got it,” he said. I continued with my collage orientation, pointing out the swatch of my favorite shade of turquoise…the pug…the ballet shoe…the Hershey’s Kiss. He watched and listened intently, prepping himself for Father Johnson’s upcoming grilling. Gradually the earliness of the morning and the cozy warmth of my bedroom got the better of us, and before we knew it we’d sunk into the irresistible softness of my bed, our arms and legs caught in a tangled maze. “I think I love you,” his raspy voice whispered, his lips nearly touching my ear. His arms wrapped even more tightly around my body, swallowing me almost completely.

Me brewing up increasingly ridiculous and colorful sweet coffees for Seth to try. Unicorn lattes with sprinkles and peaked whipped cream horns. Chocolate-chocolate-chip mochas with lumps of half-melted Hershey's bars floating in them.

...peppermint kisses are delicious.” He laughs, exhaling a warm puff of air across my neck. “Did you know that they are in fact called ‘Hershey’s Kisses Candy Cane Mint Candies,’ and they’re ‘white creme and the refreshing crunch of peppermint’?” He kisses my throat. “Which means, of course, they aren’t technically white chocolate. I don’t have to shame you for loving them anymore.” “Wow, thank you.

She covered the bread dough with plastic wrap and put it in the sun, she pulled out her blender and added the ingredients for the pots de crème: eggs, sugar, half a cup of her morning coffee, heavy cream, and eight ounces of melted Schraffenberger chocolate. What could be easier? The food editor of the Calgary paper had sent Marguerite the chocolate in February as a gift, a thank-you- Marguerite had written this very recipe into her column for Valentine's Day and reader response had been enthusiastic. (In the recipe, Marguerite had suggested the reader use "the richest, most decadent block of chocolate available in a fifty-mile radius. Do not- and I repeat- do not use Nestlé or Hershey's!") Marguerite hit the blender's puree button and savored the noise of work. She poured the liquid chocolate into ramekins and placed them in the fridge. Porter had been wrong about the restaurant, wrong about what people would want or wouldn't want. What people wanted was for a trained chef, a real authority, to show them how to eat. Marguerite built her clientele course by course, meal by meal: the freshest, ripest seasonal ingredients, a delicate balance of rich and creamy, bold and spicy, crunchy, salty, succulent. Everything from scratch. The occasional exception was made: Marguerite's attorney, Damian Vix, was allergic to shellfish, one of the selectmen could not abide tomatoes or the spines of romaine lettuce. Vegetarian? Pregnancy cravings? Marguerite catered to many more whims than she liked to admit, and after the first few summers the customers trusted her. They stopped asking for their steaks well-done or mayonnaise on the side. They ate what she served: frog legs, rabbit and white bean stew under flaky pastry, quinoa.

Gabriel Solomon, our sandy-lashed, red-haired, soon-to-be-surgeon waiter, recited the night's menu: salad, broiled salmon, boiled red potatoes, sliced tomatoes and corn on the cob, all served family style. A vast slab of butter lay on a white plate next to baskets of bread- white Wonder bread and buttermilk biscuits, neither of which had ever touched our lips. There was a bottle of Hershey's chocolate syrup in the center of the table, a novelty for Jews who didn't mix dairy foods with meat. "The milk is from the farm's cows," Gabe explained. "It's pasteurized but it doesn't taste like city milk. If you'd like city milk, it will be delivered to you. But try the farm milk. Some guests love it. The children seem to enjoy it with syrup." Gabe paused. "I forgot to ask you, do you want your salad dressed or undressed?" Jack immediately replied, "Undressed of course," and winked. My mother worried about having fish with rolls and butter. "Fish is dairy," my father pronounced, immediately an expert on Jewish dietary laws. "With meat it's no butter and no milk for the children." Lil kept fidgeting in her straight-backed chair. "What kind of food is this?" she asked softly. "What do they call it?" "American," the two men said in unison. Within minutes Gabe brought us a bowl filled with iceberg lettuce, butter lettuce, red oak lettuce. "These are grown right here, in our own garden. We pick the greens daily. I brought you some oil and vinegar on the side, and a gravy boat of sour cream for the tomatoes. Take a look at these tomatoes." Each one was the size of a small melon, blood red, virtually seedless. Our would-be surgeon sliced them, one-two-three. We had not encountered such tomatoes before. "Beauties, aren't they?" asked Gabe. Jack held to certain eccentricities in his summer food. Without fail he sprinkled sugar over tomatoes, sugared his melons no matter how ripe and spread his corn with mustard- mustard!

Love. A Will-o`-the-wisp. St. Elmo's fire. A biological urge. The chemical affinity of one body for another. The deep-rooted urge of the male to propagate his kind. A package of cigarettes. A Hershey bar. A ten-thousand-dollar mink coat. Five dollars.