Chocolate Hills Quotes

Yes, boys are a little like shoes. Why? Well...They can be useful. But mainly...They are nice to look at. Getting the right one can be a lovely accessory to an outfit. There are times when you couldn't do without them. And there are times when you'd rather do without them. Get the wrong ones and they can hurt. There are many types and often the ones that look the nicest are completely unpractical.

He went back to his first morning in Oxford: climbing a sunny hill with Ramy, picnic basket in hand. Elderflower cordial. Warm brioche, sharp cheese, a chocolate tart for dessert. The air smelled like a promise, all of Oxford shone like an illumination, and he was falling in love.

I never trusted any man not to find someone else; to stay with me if he had another option. to not find something in me that would have him heading for the hills. that was the other reason for not thinking long-term- when someone walked out, as they invairiably did, it wasn't too big a shock. a disappointment but nothing, I hadn't been expecting.

The hill road wound upwards, as hill roads do, unless you're coming down them, of course.

My look, mind you, is not chocolate like Lauryn Hill, Whoopi Goldberg, or Naomi Campbell - it is pitch black and shimmering like the purple outer space of the universe. I am the charcoal that creates diamonds. I am the blackest black woman (41).

It wasn't a perfect body but it was the body she deserved. Not just from every bar of chocolate or bag of crisps or laden plate of food that she'd eaten. This body was also testament to all the hours in the gym and cycling up hills on her bike and glugging down two litres of water a day and learning to love vegetables and fruits that didn't come as optional extra with a pastry crust. She'd earned this body. This was her body and she had to stop giving it such a hard time.

There was no such thing as arguing with delight. Like seeing a pretty girl with the sunlight in her hair, like pancakes and hot chocolate in front of a crackling fire. Delight was one of the fundamental forces of being, like gravity.

as though it had come to the top of the hill and gone over a precipice,

The creative process isn’t easy, even for chocolate-fountain people. It’s more like a wobbly, drunken journey down a very steep and scary hill, not knowing if there’s a sheer cliff at the end of it all. But it’s worth the journey, I promise.

Love is the colour of spring sunshine muted through old windows. Love has a taste, a texture - dark chocolate with pistachios; a sound - wind chimes echoing from a distant hill; a rhythm - the tango, obviously.

Vomit will always be vomit even if drizzled with chocolate, sliced almonds, and a cherry on top (2 Peter 2:21-22). When the temptation to see sin as what it is not arrives, the Scriptures are our light, our final truth, our escape out of the shadow moving toward our feet. The Word of God and not the word of the enemy is where we see the true identity of sin.

Life is an iffy sine curve; in the climb on the hill, I might yet again fall down; What will take any of us “there” is—do we sit with regret, or get up and move on.

There is nothing - nothing - that isn't improved by laying a thick piece of chocolate frosting on top of it.

No plane. Planes are too fast. You can’t go south on a plane. You need to drive. Or take a train. You need to watch the dirt turn to clay. You need to look at all the junkyards full of rustin’ cars. You need to go over a few bridges. They say that evil spirits can’t follow you over running water, but that’s just humbug. You ever notice rivers in the North aren’t like rivers in the South? Rivers in the South are the color of chocolate, and they smell like marsh and moss. Up here they’re black, and they smell sweet, like pines. Like Christmas.

He went back to his first morning in Oxford: climbing a sunny hill with Ramy, picnic basket in hand. Elderflower cordial. Warm brioche, sharp cheese, a chocolate tart for dessert. The air that day smelled like a promise, all of Oxford shone like an illumination, and he was falling in love. 'It's so odd,' Robin said. Back then they'd already passed the point of honesty; they spoke to one another unfiltered, unafraid of the consequences. 'It's like I've known you forever.' 'Me too,' Ramy said. 'And that makes no sense,' said Robin, drunk already, though there was no alcohol in the cordial. 'Because I've known you for less than a day, and yet...' 'I think,' said Ramy, 'its' because when I speak, you listen.' 'Because you are fascinating.' 'Because you're a good translator.' Ramy leaned back on his elbows. 'That's just what translation is, I think. That's all speaking is. Listening to the other and trying to see past your biases to glimpse what they're trying to say. Showing yourself to the world, and hoping someone else understands.

If ideas flow out of you easily like a chocolate fountain, bless you, and skip to the next chapter. But if you’re someone like me, who longs to create but finds the process agonizing, here’s my advice: –Find a group to support you, to encourage you, to guilt you into DOING. If you can’t find one, start one yourself. Random people enjoy having pancakes. –Make a goal. Then strike down things that are distracting you from that goal, especially video games. (Unless it’s this book; finish reading it and THEN start.) –Put the fear of God into yourself. Okay, I’m not religious. Whatever spiritual ideas float your boat. Read some obituaries, watch the first fifteen minutes of Up, I don’t care. Just scare yourself good. You have a finite number of toothpaste tubes you will ever consume while on this planet. Make the most of that clean tooth time. For yourself. The creative process isn’t easy, even for chocolate-fountain people. It’s more like a wobbly, drunken journey down a very steep and scary hill, not knowing if there’s a sheer cliff at the end of it all. But it’s worth the journey, I promise.

He had told Flora all about his slim, expensive mistress, Lily, who made boring scenes and took up the time and energy which he would much sooner have spent with his wife, but he had to have Lily, because in Beverly Hills, if you did not have a mistress, people thought you were rather queer, and if, on the other hand, you spent all your time with your wife, and were quite firm about it, and said that you liked your wife, and, anyway, why the hell shouldn’t you, the papers came out with repulsive articles headed ‘Hollywood Czar’s Domestic Bliss’, and you had to supply them with pictures of your wife pouring your morning chocolate and watering the ferns. So there was no way out of it, Mr Neck said. Anyway, his wife quite understood, and they played a game called ‘Dodging Lily’, which gave them yet another interest in common.

He went back to his first morning in Oxford: climbing a sunny hill with Ramy, picnic basket in hand. Elderflower cordial. Warm brioche, sharp cheese, a chocolate tart for dessert. The air that day smelled like a promise, all of Oxford shone like an illumination, and he was falling in love.

The Sydney of this time was a different place to the honeymoon city I'd visited with Damien. That one was the crescent of the bridge, the rolling waves beneath the ferry, the shaded streets in The Rocks where we'd bought touristy postcards to send home. Everywhere was so lush, everything blue and green. This Sydney was more or less the space between Campsie and Dulwich Hill. Suburban streets, 7-Eleven hot chocolate, stream, car fumes, perc in my nose and throat, light dancing across the scratched Perspex of train window.

That August, the day of the lunar eclipse—their daughters three and a half and two—Cam piled everyone in the truck to get the best view from the top of Hopewell Hill. “Maybe they won’t remember,” he said. “I just like to show them things.” This was what you did. You took your children out in the darkness to watch the moon disappear. You dissected coyote scat with them. You led your two-year-old down to the garden to press a handful of radish seeds into the soil and handed her the spatula to lick when you made chocolate pudding and turned the pages of Richard Scarry’s What Do People Do All Day?, pointing out the animal characters and naming their jobs. You gathered autumn leaves, pressed them with an iron in between two sheets of wax paper, and taped them on the window, where you’d set an avocado seed in a glass of water to watch it sprout; and carried your three-year-old outside in your arms at night—her and her sister—to let them catch snowflakes. Who knew what they’d remember, and what they’d make of it, but the hope was there that if nothing else, what they would hold on to from these times was the knowledge of being deeply loved.

I spent most of the afternoon tempering the new batch of couverture and working on the window display. A thick covering of green tissue paper for the grass. Paper flowers- daffodils and daisies, Anouk's contribution- pinned to the window frame. Green-covered tins that had once contained cocoa powder, stacked up against each other to make a craggy mountainside. Crinkly cellophane paper wraps it like a covering of ice. Running past and winding into the valley, a river of blue silk ribbon, upon which a cluster of houseboats sits quiet and unreflecting. And below, a procession of chocolate figures, cats, dogs, rabbits, some with raisin eyes, pink marzipan ears, tails made of licorice-whips, with sugar flowers between their teeth... And mice. On every available surface, mice. Running up the sides of the hill, nestling in corners, even on the riverboats. Pink and white sugar coconut mice, chocolate mice of all colors, variegated mice marbled through with truffle and maraschino cream, delicately tinted mice, sugar-dappled frosted mice. And standing above them, the Pied Piper resplendent in his red and yellow, a barley-sugar flute in one hand, his hat in the other. I have hundreds of molds in my kitchen, thin plastic ones for the eggs and the figures, ceramic ones for the cameos and liqueur chocolates. With them I can re-create any facial expression and superimpose it upon a hollow shell, adding hair and detail with a narrow-gauge pipe, building up torso and limbs in separate pieces and fixing them in place with wires and melted chocolate.... A little camouflage- a red cloak, rolled from marzipan. A tunic, a hat of the same material, a long feather brushing the ground at his booted feet. My Pied Piper looks a little like Roux, with his red hair and motley garb.

It was a gorgeous evening, with a breeze shimmering through the trees, people strolling hand in hand through the quaint streets and the plaza. The shops, bistros and restaurants were abuzz with patrons. She showed him where the farmer's market took place every Saturday, and pointed out her favorite spots- the town library, a tasting room co-op run by the area vintners, the Brew Ha-Ha and the Rose, a vintage community theater. On a night like this, she took a special pride in Archangel, with its cheerful spirit and colorful sights. She refused to let the Calvin sighting drag her down. He had ruined many things for her, but he was not going to ruin the way she felt about her hometown. After some deliberation, she chose Andaluz, her favorite spot for Spanish-style wines and tapas. The bar spilled out onto the sidewalk, brightened by twinkling lights strung under the big canvas umbrellas. The tables were small, encouraging quiet intimacy and insuring that their knees would bump as they scooted their chairs close. She ordered a carafe of local Mataro, a deep, strong red from some of the oldest vines in the county, and a plancha of tapas- deviled dates, warm, marinated olives, a spicy seared tuna with smoked paprika. Across the way in the plaza garden, the musician strummed a few chords on his guitar. The food was delicious, the wine even better, as elemental and earthy as the wild hills where the grapes grew. They finished with sips of chocolate-infused port and cinnamon churros. The guitar player was singing "The Keeper," his gentle voice seeming to float with the breeze.

Dennis sniffed. He smelled the boy! Sniff, sniff, sniff. He followed the nice smelly boy. Up and around and down, down, down the big hill. He saw an elephant! No. It was not a real elephant. It was a spinning sign. Sniff, sniff, sniff. Dennis still smelled the boy. He smelled something else, too. Sniff, sniff, sniff! What’s that smell? Chocolate! Dennis had smelled it many times. Dennis had never tasted chocolate. Good things dropped on the kitchen floor all the time. Waffles, crackers, granola bars, cereal were delicious. But when chocolate dropped on the floor, the cone giver always took it away. The woman who gave him the cone never let him have any chocolate. Sniff, sniff, sniff! The boy had chocolate! The boy always dropped things. This was his big chance to get chocolate! Find the boy…find the chocolate! Find the boy…find the chocolate!

Abbi Waxman, the author of Other People's Houses and The Garden of Small Beginnings, is a chocolate-loving, dog-loving woman who lives in Los Angeles and lies down as much as possible. She worked in advertising for many years, which is how she learned to write fiction. She has three daughters, three dogs, three cats, and one very patient husband.

Look at that giant bag of peppermint Hershey’s Kisses. That is my dream right there. I could live off that for a month.” He follows my attention to the five-pound bag on display and gives a dramatic shudder. “You’re kidding.” “They’re my favorite! I can only find them this time of year, and I eat so many I get a stomachache.” Andrew turns in my arms, frowning down at me. “Are you a white chocolate evangelist?” “One hundred percent!” I laugh-yell. “Oh my God, are we having our first fight?” “I will die on the White Chocolate Is Not Chocolate hill.” “It may not be chocolate, but it is delicious.” “Wrong, Maisie,” he says in Mandrew voice. “It tastes like fake mint and ass.” “Like fake mint and ass?” I reply in outraged Maisie voice. “You’re the one who steals the crappy, plasticky chocolate from the Advent calendar.” “Well . . . it’s hard to argue with that.

You know, I reckon you’ve had a narrow escape. I was reading an article about early-onset arthritis in rugby players, and apparently the whole lot of them are cripples by the time they get to sixty. And they’re the ones who are sixty now; they played a hell of a lot less games forty years ago.’ ‘But they patch them up a lot better these days,’ I pointed out. ‘There’s still not much you can do about having no cartilage left in any of your joints.’ ‘They can replace knees and hips.’ ‘Not shoulders. Or fingers. How many of them has he dislocated?’ ‘I don’t know. A few.’ ‘There you go. Those’ll all be buggered in another ten years. You would have ended up wiping his bum for him.’ ‘I wouldn’t have minded,’ I muttered. He passed me out a handful of bolts and shuffled along to the next corner. ‘You’re pathetic. And there’s another reason you should have been heading for the hills.’ ‘What?’ I asked. ‘Do you know what the All Blacks’ motto is?’ ‘“Feed your backs”?’ ‘Nope. It is – and I kid you not – “Subdue and penetrate”.’ ‘I don’t believe you.’ ‘Google it then.’ ‘Maybe it didn’t sound so dodgy a hundred years ago when they came up with it,’ I said weakly. ‘Of course it did. It’s not like human biology’s changed since then. Very shady people, rugby players.

But Stanley persisted in the kitchen, performing the small yet demanding apprentice's tasks she set for him- removing the skin from piles of almonds, grating snowy hills of lemon zest, the nightly sweeping of the kitchen floor and sponging of metal shelves. He didn't seem to mind: every day after school, he'd lean over the counter, watching her experiment with combinations- shifting flavors like the beads in a kaleidoscope- burnt sugar, hibiscus, rum, espresso, pear: dessert as a metaphor for something unresolvable. It was nothing like the slapdashery of cooking. Baking, to Avis, was no less precise than chemistry: an exquisite transfiguration. Every night, she lingered in the kitchen, analyzing her work, jotting notes, describing the way ingredients nestled: a slim layer of black chocolate hidden at the bottom of a praline tart, the essence of lavender stirred into a bowl of preserved wild blueberries. Stanley listened to his mother think out loud: he asked her questions and made suggestions- like mounding lemon meringue between layers of crisp pecan wafers- such a success that her corporate customers ordered it for banquets and company retreats. On the day Avis is thinking of, she sat in the den where they watched TV, letting her hand swim over the silk of her daughter's hair, imagining a dessert pistou of blackberry, creme fraiche, and nutmeg, in which floated tiny vanilla croutons. Felice was her audience, Avis's picky eater- difficult to please. Her "favorites" changed capriciously and at times, it seemed, deliberately, so that after Avis set out what once had been, in Felice's words, "the best ever"- say, a miniature roulade Pavlova with billows of cream and fresh kumquat- Felice would announce that she was now "tired" of kumquats.

Shake Shack- The now multinational, publicly traded fast-food chain was inspired by the roadside burger stands from Danny's youth in the Midwest and serves burgers, dogs, and concretes- frozen custard blended with mix-ins, including Mast Brothers chocolate and Four & Twenty Blackbirds pie, depending on the location. Blue Smoke- Another nod to Danny's upbringing in the Midwest, this Murray Hill barbecue joint features all manner of pit from chargrilled oysters to fried chicken to seven-pepper brisket, along with a jazz club in the basement. Maialino- This warm and rustic Roman-style trattoria with its garganelli and braised rabbit and suckling pig with rosemary potatoes is the antidote to the fancy-pants Gramercy Park Hotel, in which it resides. Untitled- When the Whitney Museum moved from the Upper East Side to the Meatpacking District, the in-house coffee shop was reincarnated as a fine dining restaurant, with none other than Chef Michael Anthony running the kitchen, serving the likes of duck liver paté, parsnip and potato chowder, and a triple chocolate chunk cookie served with a shot of milk. Union Square Café- As of late 2016, this New York classic has a new home on Park Avenue South. But it has the same style, soul, and classic menu- Anson Mills polenta, ricotta gnocchi, New York strip steak- as it first did when Danny opened the restaurant back in 1985. The Modern- Overlooking the Miró, Matisse, and Picasso sculptures in MoMA's Sculpture Garden, the dishes here are appropriately refined and artistic. Think cauliflower roasted in crab butter, sautéed foie gras, and crispy Long Island duck.

You wouldn't know it by their rapid ascension to ice cream dominance, but caution has guided their way. "The goal is to build out an anti-chain chain," Brian explains, fully aware that the charm of Ample Hills is that it's small, independently owned, and has quirks that locals appreciate. Every time they add a new scoop shop, they're mindful of creating at least one flavor that's unique to that location, like It Came Out of Gowanus, "the deepest, darkest, murkiest chocolate ice cream," in Brian's words, that's chock-full of white chocolate pearls, a nod to the waterway's once-prolific bivalves; chocolatey "crack cookies" made with hazelnut paste; and Grand Marnier-laced brownies.

The exhilarating knowledge of a long-desired tryst with the lover, the vigour, the traction within the insides, and the delirium is so atop a hill.

Another component it has, see, is the chocolate. The chocolate is this unbelievable deliciousness that everyone wants and is lucky to come into contact with. It's sweet, it's light, it's of the highest quality and best flavor. Just so much sugary goodness there." Benny turns over the piece of the Reese's Cup he's holding between his thumb and forefinger. I've given up trying not to cry. "But here it's complemented by peanut butter. Peanut butter, it's got protein, right? So it has a lot of strength. A little saltiness, a little punch---this peanut butter won't take your shit sitting down, y'know? Because peanut butter has been through a lot to get here in its current form. A long process, a whole lot of grinding and pressure and struggle, to come out as smooth and complex and amazing as it is." I see that Raj, Nia, and Lily have wandered into PK 2 and are standing with Seb and the others, watching with expressions ranging from confusion to astonishment to pure enjoyment as Benny gets more and more spirited. About cake. About clearly much more than cake. "Now, even with all it took, even with all that these ingredients had to go through, all the heat it's taken to make the cake what it is, people might not be fans of this cake. While it's objectively incredible, perhaps the greatest cake that has ever existed, it's still gonna have haters. There are those who might watch this video and feel the need to comment on this cake, and tell it that it's not as special as it is, or point out what they think are flaws. People will disagree with chocolate and peanut butter being delicious, a stance that is plainly wrong. Others might suggest that Friends of Flavor would somehow be better off without this cake, or that my limited experience making decent Italian food somehow make my presence here more valuable than this cake's. "Well, I'd like to make it clear that those people don't know a single fucking thing." Gasps echo through the room, including my own. Did he just say that? Live? "They don't know about this cake, they don't know how wonderful it is. They've never seen something so purely good, so unobjectionably awesome. They feel intimidated and inferior, because they are inferior and always will be. They don't have anything on this cake and they know it, so they sit behind their computer screens or stand behind their oversize egos and tear it down to try to prop themselves up. But they'll be lucky if they ever cross paths with a cake like this and it dares to spit in their direction.

I will die on the White Chocolate Is Not Chocolate hill.

A bottle of Champagne, several rounds of shots, and a handful of hours later, all three of us are sitting in my secret garden, drinking margaritas Sadie whipped up and eating the chocolate cake straight from the container with forks.

This breed of hiker, I like to think, is a study in what the hills can do to a person. You head off, kitted out, a strident, striding human, top of the food chain, in charge of your destiny and determined to conquer the world with your carbon-fiber accoutrements. But then something happens. After a few hours you succumb to the mountain. This behemoth, this original thing, doesn’t exist to be conquered. I mean, who do we think we are? If I were to describe how I feel once this succumbing happens, it’s like the mountain wants to hug me. Really it does. As I wind around the switchbacks, a centrifugal force pulls me in and envelopes my being and my thoughts. Suddenly I cease focusing on the exertion and resistance. I stop thinking about arriving or my fatigue or when I should stop to eat more chocolate. And the raw energy of this original thing steps in. It’s colossal. And it is always there, just waiting for me to shut up and join it.

She could feel the Big Hill looking down as the Crowd danced at Tib’s wedding in the chocolate-colored house.

We have access to whatever we want from the FoF fridges and pastries for flavoring or toppings, so I go with a fancy Swiss chocolate for the base with plans to infuse it with pureed mint. It's a glorified mint chocolate chip, but it feels like I'm taking a huge risk. Benny gets quite the kick out of teasing me about putting leaves in my ice cream, even though I show him repeatedly that the mint is not in leaf form by the time I'm mixing it with the chocolate.

My mint chocolate is delicious----and not at all leafy. Benny has made a mixed-berries-and-cream concoction that is, I hate to admit upon tasting it, next level. Nia, Seb, and Lily are brought in as the blind taste testers, and while they stress that both ice creams were excellent, two out of three prefer Benny's. He takes an obnoxious bow as the whole group---including me, grudgingly---gives him a round of applause. I try not to let my annoyance show until filming wraps up and most people disperse from the kitchen, at which point I take it out on a sticky spot on the counter where some batter spilled. "I think you got it all." Benny's voice is so close behind me that I nearly jump out of my shoes. "Keep scrubbing that hard and you'll wear a hole through the counter." "Keep minding your own business if you don't want me to wear a hole through your head, mister." He laughs as he leans against the counter beside me, one muscular forearm making its way into my line of sight. "I'm not even sure what that means, but you're cute when you're grumpy. Relax, Reese's Pieces. It's still early in the season and we're only oh-and-one. Not that anyone's keeping score." I grit my teeth but say no more, and soon enough he gets the picture and makes himself scarce. He's joking around, but I'm already all too aware of the score, picturing it in bold letters and neon lights: Benny---1, Reese---0.

Exactly when they pass from the bleak to the fecund isn’t clear. The B road narrows and some oak branches drape the road for a stretch, darkening the interior of the cab. The route then dips, veers west. A turn, a steep ascent later and the outlook changes. Even Gracey is distracted by the carousel of shadow and sunlight upon a wilder earth and upon the windscreen. Not so flat here either. Hills ruffle the skyline and contour the land with smooth undulations. Patches of trees extend into actual woods that you can’t see the far side of from the nearest edge. A buzzard hovers. Then another. Wood pigeons flap for cover beneath them. Tonal shifts emerge. Varieties of cereal crops occult the liverish earth, combed by giants. Odd hay meadows are pebble-dashed with pastel. Hedgerows thicken to spike outwards and suggest internal hoppings and buzzings of minute life. Ancient trees instil repose, austere sentinels drowsing in the corner of fields. Below their muscular branches mooch caramel cows patched with chocolate. Above the vista, the dusty sheets of ashen cloud break apart into cumulus, plump like white cotton. The distinction between back there and here startles Tom. As it did when he came here for the viewings

And he wants to bring me up to the back hills next Sunday - up to Lough Anna. His father has a boat there. And I'm thinking maybe I'll bring a bottle of milk with me. And I've enough money saved to buy a packet of chocolate biscuits.

My porch feels as safe as a chocolate doughnut on an ant hill.

AUGUST 25 A Special Angel By Maria Gillard Thank you for my childhood, for my laughing heart and soul for all your magic, and for being bold Thank you for being my mom’s best friend and loving me no matter what state I was in Thanks for chives and roses, popcorn and TV Thanks for always letting me be me Thanks for rides to swim meets and yummy chocolate cake Thanks for being strong and true when my heart was aching Thank you for the blankets and pillow for my head Thank you for the back hill and the Westside River bed Thank you for the smell of melting butter on the stove Thank you for the nickels you gave me for the store You were a special angel sent to all of us with your disguise of freckles, kisses, hugs and guts We know you’re out there somewhere and you’ll stay inside our dreams We know wherever you are there’s a brilliant golden beam Watch over us, dear angel, as you go on your way and we will laugh and sing and dance again someday Amen

Entertainment was provided in the form of comical spelling mistakes like cheese noddles, string roll, chocolate cak and, my favourite, chicken bugger. Some even had hot showers, which involved standing naked under a bucket of lukewarm water in an outhouse across the yard, singing loudly because the door had no lock.