Chocolate Milk Quotes

Frank stared at her. "But you throw Ding Dongs at monsters." Iris looked horrified. "Oh, they're not Ding Dongs." She rummaged under the counter and brought out a package of chocolate covered cakes that looked exactly like Ding Dongs. "These are gluten-free, no-sugar-added, vitamin-enriched, soy-free, goat-milk-and-seaweed-based cupcake simulations." "All natural!" Fleecy chimed in. "I stand corrected." Frank suddenly felt as queasy as Percy.

EATABLE MARSHMALLOW PILLOWS LICKABLE WALLPAPER FOR NURSERIES HOT ICE CREAMS FOR COLD DAYS COWS THAT GIVE CHOCOLATE MILK FIZZY LIFTING DRINKS SQUARE SWEETS THAT LOOK ROUND

It is a sad but very real truth that there is no future for relationships where spaghetti and chocolate milk does not play a major role.

White Chocolate. Intense, sweet. But not deep. Okay for prom dates or flings, but not to get serious..Milk chocolates are guys you could date for like a few months, and dark chocolates are for love.

There are four basic food groups: plain chocolate, milk chocolate, dark chocolate, and white chocolate.

There’s an organic grocery store just off the highway exit. I can’t remember the last time I went shopping for food.” A smile glittered in his eyes. “I might have gone overboard.” I walked into the kitchen, with gleaming stainless-steel appliances, black granite countertops, and walnut cabinetry. Very masculine, very sleek. I went for the fridge first. Water bottles, spinach and arugula, mushrooms, gingerroot, Gorgonzola and feta cheeses, natural peanut butter, and milk on one side. Hot dogs, cold cuts, Coke, chocolate pudding cups, and canned whipped cream on the other. I tried to picture Patch pushing a shopping cart down the aisle, tossing in food as it pleased him. It was all I could do to keep a straight face.

How chocolate turned white and the milk turned brown, and how sometimes you can't unmix things no matter how much you might want to.

Animals shouldn't eat gumdrops! They shouldn't drink tea or chocolate milk, either.

When I die,' I said to my friend, 'I'm not going to be embalmed. I'm going to be dipped.' Milk chocolate or bittersweet was the immediate concern.

And you're been nothing but a pain. So don't get all high and mighty. Good chocolate milk by the way." Muscles ticked in Matthias' jaw. "It's not chocolate milk. It's Milo." I took another sip. "Well, it's good.

Because, ten-year-olds of the world, you shouldn't believe what your teachers tell you about the beauty and specialness and uniqueness of you. Or, believe it, little snowflake, but know it won't make a bit of difference until after puberty. It's Newton's lost law: anything that makes you unique later will get your chocolate milk stolen and your eye blackened as a kid. Won't it, Sebastian? Oh, yes, it will, my little Mandarin Chinese-learning, Poe-reciting, high-top-wearing friend. God bless you, wherever you are.

I'm so fucking tired of black women always being described by their skin tones! Honey-colored this! Dark-chocolate that! My paternal grandmother was mocha-tinged, café-au-lait, graham-fucking-cracker brown! How come they never describe the white characters in relation to foodstuffs and hot liquids? Why aren't there any yogurt-colored, egg-shell-toned, string-cheese-skinned, low-fat-milk white protagonists in these racist, no-third-act-having books? That's why black literature sucks!

Mason Patel is my counterpart. He is the eraser to my chalk. The milk to my cereal. The chocolate to my peanut butter. We were made for each other in cookie heaven.

From then on, Matilda would visit the library only once a week in order to take out new books and return the old ones. Her own small bedroom now became her reading-room and there she would sit and read most afternoons, often with a mug of hot chocolate beside her. She was not quite tall enough to reach things around in the kitchen, but she kept a small box in the outhouse which she brought in and stood on in order to get whatever she wanted. Mostly it was hot chocolate she made, warming the milk in a saucepan on the stove before mixing it. Occasionally she made Bovril or Ovaltine. It was pleasant to take a hot drink up to her room and have it beside her as she sat in her silent room reading in the empty house in the afternoons. The books transported her into new worlds and introduced her to amazing people who lived exciting lives. She went to Africa with Ernest Hemingway and to India with Rudyard Kipling. She traveled all over the world while sitting in her little room in an English village.

As a kid I understood that people were different colors, but in my head white and black and brown were like types of chocolate. Dad was the white chocolate, mom was the dark chocolate, and I was the milk chocolate. But we were all just chocolate.

We have begun to slam doors, and to throw things. I throw my purse, an ashtray, a package of chocolate chips, which breaks on impact. We are picking up chocolate chips for days. Jon throws a glass of milk, the milk, not the glass: he knows his own strength, as I do not. He throws a box of Cheerios, unopened. The things I throw miss, although they are worse things. The things he throws hit, but are harmless. I begin to see how the line is crossed, between histrionics and murder.

Strawberry milk,” I say, eyeing him as we head toward the counter. “Really.” He turns to me. “Do you have something to say about my snack selections?” “Nope.” I fall into line behind him. “I just didn’t realize you were a middle-school girl going to a slumber party.” “And I,” he says, plunking his strawberry-fest down on the counter, “didn’t realize you were a soccer mom justifying her chocolate craving with the fact that raisins are a fruit.

I'm the smartest man in the world. Once I wore a cape in public, and fought battles against men who could fly, who had metal skin, who could kill you with their eyes. I fought CoreFire to a standstill, and the Super Squadron, and the Champions. Now I have to shuffle through a cafeteria line with men who tried to pass bad checks. Now I have to wonder if there will be chocolate milk in the dispenser. And whether the smartest man in the world has done the smartest thing he could do with his life.

There are moments in every relationship that define when two people start to fall in love. A first glance A first smile A first kiss A first fall… (I remove the Darth Vader house shoes from my satchel and look down at them.) You were wearing these during one of those moments. One of the moments I first started to fall in love with you. The way you gave me butterflies that morning Had absolutely nothing to do with anyone else, and everything to do with you. I was falling in love with you that morning because of you. (I take the next item out of the satchel. When I pull it out and look up, she brings her hands to her mouth in shock.) This ugly little gnome With his smug little grin… He's the reason I had an excuse to invite you into my house. Into my life. You took a lot of aggression out on him over those next few months. I would watch from my window as you would kick him over every time you walked by him. Poor little guy. You were so tenacious. That feisty, aggressive, strong-willed side of you…. The side of you that refused to take crap from this concrete gnome? The side of you that refused to take crap from me? I fell in love with that side of you because of you. (I set the gnome down on the stage and grab the CD) This is your favorite CD ‘Layken’s shit.’ Although now I know you intended for shit to be possessive, rather than descriptive. The banjo started playing through the speakers of your car and I immediately recognized my favorite band. Then when I realized it was your favorite band, too? The fact that these same lyrics inspired both of us? I fell in love with that about you. That had absolutely nothing to do with anyone else. I fell in love with that about you because of you. (I take a slip of paper out of the satchel and hold it up. When I look at her, I see Eddie slide her a napkin. I can’t tell from up here, but that can only mean she’s crying.) This is a receipt I kept. Only because the item I purchased that night was on the verge of ridiculous. Chocolate milk on the rocks? Who orders that? You were different, and you didn’t care. You were being you. A piece of me fell in love with you at that moment, because of you. This? (I hold up another sheet of paper.) This I didn’t really like so much. It’s the poem you wrote about me. The one you titled 'mean?' I don’t think I ever told you… but you made a zero. And then I kept it to remind myself of all the things I never want to be to you. (I pull her shirt from my bag. When I hold it into the light, I sigh into the microphone.) This is that ugly shirt you wear. It doesn’t really have anything to do with why I fell in love with you. I just saw it at your house and thought I’d steal it.

What if I they didn't call me the Evil Queen, would you have thought of me as an angel?

I made myself a glass of chocolate milk using enough syrup for three normal glasses. I also made myself four peanut butter crackers. Then I walked out the living room door to our terrace. The trees were coming! New green was all over ... green so new that it was kissing yellow.

And when all of the flourless chocolate cakes & chocolate mousse or ganache cakes have come and gone, there will still be nothing like a fudgy brownie, dry & crackled on top, moist & dense within, with a glass of cold milk.

Lucern was worth giving up chocolate. Dark chocolate, white chocolate, milk chocolate - she would happily give it all up for him.

Don’t worry,” he said letting me go and adding a brownie and chocolate milk to my tray. “All they see is me fucking with you. They’d never suspect—” “That you were serious?” He grinned to himself and dumped a bag of pretzels and some French fries on my tray. “No, that you like me.

The sound of the ocean breaking our silence was like chocolate syrup poured into a glass of milk, dispersing into awkward dark clumps while waiting to be stirred.

Unlike the last encounter, this cup of chocolate milk has a certain twinkle in his eye, a relaxed and suave nature that simply wasn’t there the first time around.  This universe is the same but different; a little more flirty, a little more exciting… a little more gay.

I drank some chocolate milk and then lay down on the sofa in my “living” room, not really sad, just floating; trying to imagine what it was to be dead. Nothing much came to me. I remember closing my eyes and whispering her name, trying to make her come back. As we stared at each other, neither of us moving, I felt some...thing go shut in my heart while something else swung open

Suddenly, in the space of a moment, I realized what it was that I loved about Britain - which is to say, all of it. Every last bit of it, good and bad - Marmite, village fetes, country lanes, people saying 'mustn't grumble' and 'I'm terribly sorry but', people apologizing to me when I conk them with a nameless elbow, milk in bottles, beans on toast, haymaking in June, stinging nettles, seaside piers, Ordnance Survey maps, crumpets, hot-water bottles as a necessity, drizzly Sundays - every bit of it. What a wondrous place this was - crazy as fuck, of course, but adorable to the tiniest degree. What other country, after all, could possibly have come up with place names like Tooting Bec and Farleigh Wallop, or a game like cricket that goes on for three days and never seems to start? Who else would think it not the least odd to make their judges wear little mops on their heads, compel the Speaker of the House of Commons to sit on something called the Woolsack, or take pride in a military hero whose dying wish was to be kissed by a fellow named Hardy? ('Please Hardy, full on the lips, with just a bit of tongue.') What other nation in the world could possibly have given us William Shakespeare, pork pies, Christopher Wren, Windsor Great Park, the Open University, Gardners' Question Time and the chocolate digestive biscuit? None, of course. How easily we lose sight of all this. What an enigma Britain will seem to historians when they look back on the second half of the twentieth century. Here is a country that fought and won a noble war, dismantled a mighty empire in a generally benign and enlightened way, created a far-seeing welfare state - in short, did nearly everything right - and then spent the rest of the century looking on itself as a chronic failure. The fact is that this is still the best place in the world for most things - to post a letter, go for a walk, watch television, buy a book, venture out for a drink, go to a museum, use the bank, get lost, seek help, or stand on a hillside and take in a view. All of this came to me in the space of a lingering moment. I've said it before and I'll say it again. I like it here. I like it more than I can tell you.

…ten year olds of the world, you shouldn’t believe what your teachers tell you about the beauty and specialness and uniqueness of you. Or, believe it, little snowflake, but know it won’t make a bit of difference until after puberty. It’s Newton’s lost law: anything that makes you unique later will get your chocolate milk stolen and your eye blackened as a kid.

Jimmy: You'll end up like one of those chocolate merengues my wife is so fond of [Alison starts banging jars]...sweet and sticky on the outside, and sink your teeth in it [savouring every word]-inside, all white, messy and disgusting. [offering teapot sweetly to Helena] Milk?

I'm not everyone's cup of tea, because I'm a kick butt cappuccino with extra milk fluff and chocolate sprinkles!

He remembered sitting at the breakfast bar and stirring the milk and chocolate together. How the chocolate turned white, and the milk turned brown, and how sometimes you can’t unmix things no matter how much you might want to.

Every phrase had to be captured on paper or it wasn't real, it slipped away. I'd see the words hanging in midair--Camille, pass the milk-- and anxiety coiled up in me as they began to fade, like jet exhaust. Writing them down, though, I had them. No worries that they'd become extinct. I was a lingual conservationist. I was the class freak, a tight, nervous eighth-grader frenziedly copying down phrases ("Mr. Feeney is totally gay," "Jamie Dobson is ugly," "They never have chocolate milk") with a keenness bordering on the religious.

There isn’t a name for my situation. Firstly because I decided to kill myself. And then because of this idea: I don’t have to do it immediately. Whoosh, through a little door. It’s a limbo. I need never answer the phone again or pay a bill. My credit score no longer matters. Fears and compulsions don’t matter. Socks don’t matter. Because I’ll be dead. And who am I to die? A microwave chef. A writer of pamphlets. A product of our time. A failed student. A faulty man. A bad poet. An activist in two minds. A drinker of chocolate milk, and when there’s no chocolate, of strawberry and sometimes banana.

Chocolate makes everyone happy. Sharing chocolates with others is a form of communication which says, You can share all your sweet and dark secrets with me.

Beyond the table, there is an altar, with candles lit for Billie Holiday and Willa Carter and Hypatia and Patsy Cline. Next to it, an old podium that once held a Bible, on which we have repurposed an old chemistry handbook as the Book of Lilith. In its pages is our own liturgical calendar: Saint Clementine and All Wayfarers; Saints Lorena Hickok and Eleanor Roosevelt, observed in the summer with blueberries to symbolize the sapphire ring; the Vigil of Saint Juliette, complete with mints and dark chocolate; Feast of the Poets, during which Mary Oliver is recited over beds of lettuce, Kay Ryan over a dish of vinegar and oil, Audre Lorde over cucumbers, Elizabeth Bishop over some carrots; The Exaltation of Patricia Highsmith, celebrated with escargots boiling in butter and garlic and cliffhangers recited by an autumn fire; the Ascension of Frida Khalo with self-portraits and costumes; the Presentation of Shirley Jackson, a winter holiday started at dawn and ended at dusk with a gambling game played with lost milk teeth and stones. Some of them with their own books; the major and minor arcana of our little religion.

There was nothing left for me to do, but go. Though the things of the world were strong with me still. Such as, for example: a gaggle of children trudging through a side-blown December flurry; a friendly match-share beneath some collision-titled streetlight; a frozen clock, a bird visited within its high tower; cold water from a tin jug; towering off one’s clinging shirt post-June rain. Pearls, rags, buttons, rug-tuft, beer-froth. Someone’s kind wishes for you; someone remembering to write; someone noticing that you are not at all at ease. A bloody ross death-red on a platter; a headgetop under-hand as you flee late to some chalk-and-woodfire-smelling schoolhouse. Geese above, clover below, the sound of one’s own breath when winded. The way a moistness in the eye will blur a field of stars; the sore place on the shoulder a resting toboggan makes; writing one’s beloved’s name upon a frosted window with a gloved finger. Tying a shoe; tying a knot on a package; a mouth on yours; a hand on yours; the ending of the day; the beginning of the day; the feeling that there will always be a day ahead. Goodbye, I must now say goodbye to all of it. Loon-call in the dark; calf-cramp in the spring; neck-rub in the parlour; milk-sip at end of day. Some brandy-legged dog proudly back-ploughs the grass to cover its modest shit; a cloud-mass down-valley breaks apart over the course of a brandy-deepened hour; louvered blinds yield dusty beneath your dragging finger, and it is nearly noon and you must decide; you have seen what you have seen, and it has wounded you, and it seems you have only one choice left. Blood-stained porcelain bowl wobbles face down on wood floor; orange peel not at all stirred by disbelieving last breath there among that fine summer dust-layer, fatal knife set down in pass-panic on familiar wobbly banister, later dropped (thrown) by Mother (dear Mother) (heartsick) into the slow-flowing, chocolate-brown Potomac. None of it was real; nothing was real. Everything was real; inconceivably real, infinitely dear. These and all things started as nothing, latent within a vast energy-broth, but then we named them, and loved them, and in this way, brought them forth. And now we must lose them. I send this out to you, dear friends, before I go, in this instantaneous thought-burst, from a place where time slows and then stops and we may live forever in a single instant. Goodbye goodbye good-

The creek that was once a fishery for Atlantic salmon, a swimming hole for kids, and a focal point of community life now runs as brown as chocolate milk. Allied Chemical and its successors deny any role in the formation of the mudboils. They claim it was an act of God. What kind of God would that be?

AN ACADEMIC DEFINITION of Lynchian might be that the term "refers to a particular kind of irony where the very macabre and the very mundane combine in such a way as to reveal the former's perpetual containment within the latter." But like postmodern or pornographic, Lynchian is one of those Porter Stewart-type words that's ultimately definable only ostensively-i.e., we know it when we see it. Ted Bundy wasn't particularly Lynchian, but good old Jeffrey Dahmer, with his victims' various anatomies neatly separated and stored in his fridge alongside his chocolate milk and Shedd Spread, was thoroughgoingly Lynchian. A recent homicide in Boston, in which the deacon of a South Shore church reportedly gave chase to a vehicle that bad cut him off, forced the car off the road, and shot the driver with a highpowered crossbow, was borderline Lynchian. A Rotary luncheon where everybody's got a comb-over and a polyester sport coat and is eating bland Rotarian chicken and exchanging Republican platitudes with heartfelt sincerity and yet all are either amputees or neurologically damaged or both would be more Lynchian than not.

Don't you feel as though you could love everything starting tomorrow, and everything could love you, if only you took an action to set into motion the coming of our new tomorrow and its tomorrow and that one's tomorrow? Shotgun loaded hand on the pump and no matter who you damage you're still a false prophet, but we drink chocolate milk and then we get muscles and smash down the droves with fists like hammers and then we pump the fists in the air for victory. I be the prophet of the doom that is you. You are the mess in messiah.

Detective Virgil and Barlow [bomb-technician] arranged to meet at the Starbucks. Virgil got a grande hot chocolate, no-fat milk, no foam, no whipped cream, and Barlow got a venti latte with an extra shot. As they took a corner table, Virgil said, “Remind me not to stand next to you if you’re handling a bomb. That much caffeine, you gotta be shakin’ like a hundred-dollar belly dancer.” “At least I’m not drinking like a little girl,” Barlow said.

to do list (after the breakup) 1. take refuge in your bed 2. cry. till the tears stop (this will take a few days). 3. don’t listen to slow songs. 4. delete their number from your phone even though it is memorized on your fingertips. 5. don’t look at old photos. 6. find the closest ice cream shop and treat yourself to two scoops of mint chocolate chip. the mint will calm your heart. you deserve the chocolate. 7. buy new bed sheets. 8. collect all the gifts, t-shirts, and everything with their smell on it and drop it off at a donation center. 9. plan a trip. 10. perfect the art of smiling and nodding when someone brings their name up in conversation. 11. start a new project. 12. whatever you do. do not call. 13. do not beg for what does not want to stay. 14. stop crying at some point. 15. allow yourself to feel foolish for believing you could’ve built the rest of your life in someone else’s stomach. 16. breathe.

That night I learned there are two kinds of hunger. The first I can satisfy with cheeseburgers and chocolate milk, but there’s a second part of me, biding it’s time. It can go on like that for months, maybe even years, but sooner or later I’ll give in to it. It's like there’s a great big hole inside me, and once it takes his shape he's the only thing that can fill it.

In the 60s, political correctness became not a guideline for living, but a new set of shackles. A small and vocal part of the Black community lost sight of the fact that unity does not mean unanimity—Black people are not some standardly digestible quantity. In order to work together we do not have to become a mix of indistinguishable particles resembling a vat of homogenized chocolate milk.

Except if you’re of European descent. Your lactase continues to work throughout your life. This unusual phenomenon is called lactase persistence, and although a splash of milk in tea is the English way, and even a mug of hot chocolate might seem very normal to us, we are the weird ones.

Fifth grade was fourth grade with something wrong. Nothing changed outright. Instead it teetered. You'd pushed futility at Public School 38 so long by then you expected the building itself would be embarrassed and quit. The ones who couldn't read still couldn't, the teachers were teaching the same thing for the fifth time now and refusing to meet your eyes, some kids had been left back twice and were the size of janitors. The place was a cage for growing, nothing else. School lunch turned out to be the five-year-plan, the going concern. You couldn't be left back from fish sticks and sloppy joes. You'd retain at the least two thousand half-pint containers of vitamin D-enriched chocolate milk. Two black guys from the projects, twins, were actually named Ronald and Donald MacDonald. The twins themselves only shrugged, couldn't be made to agree it was incredible.

More than anything, I'd like to go to a park today. I want to sit in a swing, drink chocolate milk, and not think about anything in the world except the pleasure of that moment. I want to know what a normal life feels like because I can't remember anymore. I want to drag my feet on the ground as I swing back and forth. I want to feel the fresh, spring chi on my skin. I'm very tempted to get out my Halloween decorations today because looking at them always gives me a little burst of excitement. I can't, though, because I have a rule: No Halloween decorations before June 21. That's the summer solstice, so after that we're officially in the second half of the year. Another rule I abide by is no peppermint until November 1. I only eat peppermint between November 1 and January 6, because that keeps it special. If you don't do things like that in here, then there's nothing to look forward to.

As a kid I understood that people were different colors, but in my head white and black and brown were like types of chocolate. Dad was the white chocolate, mom was the dark chocolate, and I was the milk chocolate. But we were all just chocolate. I didn’t know any of it had anything to do with “race.” I didn't know what race was. My mother never referred to my dad as white or to me as mixed. So when the other kids in Soweto called me "white", even though I was light brown, I just thought that they had their colors mixed up, like they hadn't learned them properly. "Ah, yes, my friend. You've confused aqua with turquoise. I can see how you made that mistake. You're not the first.

This was a mouth that had suffered many slings and arrows along with the occasional thrashing and several hundredweight of tobacco and Cadbury's milk chocolate. This was a mouth through which a great deal of life had passed at, it would appear, an uncompromising speed.

The reason Americans favor milk chocolate over dark is because Milton Hershey got his bars into enough American mouths to establish our collective taste.

Compared to everything else going on in the house, Howard drinking chocolate milk in the shower almost seemed ordinary.

Mina. You’re the one who saved Brody!” Her confusion disappeared and her face lit with happiness. “We have much to thank you for…oh, Brody, watch out!” she practically shouted. Just when Mina had begun to wonder about Mrs. Carmichael’s strange re-enactment, she heard a sickening crunch of metal on metal and turned to see her bike crushed to smithereens beneath the wheels of a black car. “My bike!” Mina groaned. “Brody!” Mrs. Carmichael yelled simultaneously. Mina froze. She didn’t know what was worse—facing her long-time crush with a brown chocolate milk stain on her jacket, or the fact that he had just run over her pathetic bike with his expensive sports car. The driver’s door opened, and Brody jumped out of the car. “Mina, I’m sorry! Are you okay?

Foods Uniquely Designed to Screw Up Your Brain Bagels Biscuits Cake Cereal Milk chocolate/white chocolate Cookies Energy bars Crackers Doughnuts Muffins Pastas Pastries Pies Granola bars Pizza Pretzels Waffles Pancakes White bread Milkshakes Frozen yogurt Ice cream Batter Gravy Jams Jellies Fries Chips Granola

They sat and drank their pints. The tables in which their faces were dimly reflected were dark brown, the darkest brown, the colour of Bournville chocolate. The walls were a lighter brown, the colour of Dairy Milk. The carpet was brown, with little hexagons of a slightly different brown, if you looked closely. The ceiling was meant to be off-white, but was in fact brown, browned by the nicotine smoke of a million unfiltered cigarettes. Most of the cars in the car park were brown, as were most of the clothes worn by the patrons. Nobody in the pub really noticed the predominance of brown, or if they did, thought it worth remarking upon. These were brown times.

I'm going to need chocolate. Lots and lots of chocolate. Since tomorrow is my free night, I figure I will swing by Teresa's and visit, and as I recall, she always loved chocolate too. So tonight? I'm going to do a final test of my triple-chocolate chewies, dark chocolate cookies with white and milk chocolate chips, one of the recipes I'm thinking of including in the proposal, and I just want to make them one more time to be sure they are perfect.

Yubbazubbies, you are yummy, you are succulent and sweet, you are splendidly delicious, quite delectable to eat, how I smack my lips with relish when you bump against my knees, then nuzzle up beside me, chirping, "Eat us if you please!" You are juicy, Yubbazubbies, you are tender, never tough, you are appetizing morsels, I can never get enough, you have captivating flavors and a tantalizing smell, a bit like candied apple, and a bit like caramel. Yubbazubbies, you are luscious, you are soft and smooth as silk, like a dish of chicken dumplings, or a glass of chocolate milk, even when I'm hardly hungry, I am sure to taste a few, and I'm never disappointed, Yubbazubbies, I love you.

These invincible barbarian warriors committed acts of untold cruelty upon the unsuspecting citizenry, slaughtering all those before them in a frenzy of blood and fire and then drinking their chocolate milk right out of the carton.

Anyone who loves books the way Homer does, loves libraries, too. It doesn't matter if the library has fancy red leather chairs and gold-plated shelves that reach to a vaulted ceiling, or if the library has splintery wooden benches and shelves made of old milk crates. it's the scent that sets the book lover at ease. It's better than grandma's perfume, or freshly baked chocolate chip cookies, or even toast. It's a scent derived from paper, mildew, dust, and human endeavors.

No, but it’s almost as bad as that. I need to calm down, Hannah. Do you have any chocolate?” “You’ve come to the house of endorphins, the source of the Dark Chocolate River, the heart of the Milk Chocolate Valley, and the foothills of the White Chocolate Mountains.

Max: Okay. One day a little boy is sitting on the floor of his living room, playing with some toy trucks. Voom!He shoots one across the carpet, but it goes too far, to the other side of the sofa. And then miraculously, it shoots right back. Surprised, the little boy peers around the sofa to find a girl around his age with a very attractive bowl cut, building a giant Lego castle. She asks him if he wants to play, before popping one of the Legos in her mouth, informing him that if he's hungry, they are made out of chocolate. And the boy had never felt happy in his whole life. They build the most incredible chocolate castle, with dragons and soldiers and moat made of milk. And then they fell asleep side by side. The boy wakes up in his living room, and even though there is no castle or no little girl, he still feels just as happy. And he knows he will see her again. Alice: Was that me? Max: That was you. The first time we met.

It isn’t normal to live on milk and cream and cheese and ice cream and eggs and chocolate and wheat flour and alcohol. No! Man is a hunter. Most of the wheat flour should be fed to the animals. Let them go through the arduous labor of converting fodder into meat fat. And then eat the animal. That is the smart thing to do.

The first time it was my turn to do the shopping, I overindulged my growing taste for exotic food with a bagful of goodies like smoked elk’s liver and chocolate-covered ants and mackerel-and-prune soup and curried walrus testicles. I’d sort of forgotten about the milk and the bread and the eggs. I was never allowed to shop again.

In order to work together we do not have to become a mix of indistinguishable particles resembling a vat of homogenized chocolate milk. Unity implies the coming together of elements which are, to begin with, varied and diverse in their particular natures. Our persistence in examining the tensions within diversity encourages growth toward our common goal.

As AJ stirred milk into his melted chocolate and sugar mixture, he heard Shelby’s soft voice. His chest tightened, a pang for what he didn’t have. A wife. Children. Carrying

I swear I felt myself break a little to know How easily you replaced me

I know it’s ridiculous to drink skim milk when you’re pigging out on a chocolate bar, but I figured, why not cut calories where you can?

melted milk chocolate; it’s a roaring fire on a snowy night; it’s a double rainbow; the green-glass barrel of a wave; the first sip of ice-cold champagne. And then…he arrives,

I often wondered if there was a girl somewhere who shared this feeling of detachment from those she loved, from herself. Was there another girl who looked and talked like me, who performed the same actions as me, maybe at the exact same moment? Another girl drinking a glass of skim milk sitting cross-legged on the pantry floor alone, eating handfuls of baking chocolate? Another girl looking out the passenger-side window of her father’s truck, watching the raindrops race down the glass, feeling bad when they hit the bottom and their shape? If she did exist, I never met her.

Me: It’s the PERFECT name. We can even buy a dark brown one and a tan one and name them Graham Cracker and Milk Chocolate. Zach: Did you just create a s’more out of my future goats? Me: …maybe.

She desired not only the dolls and dollhouses but also the accessories that gave the appearance of daily life. For a breakfast scene, she cabled Au Nain Bleu asking for tiny French breads: croissants, brioches, madeleines, mille-feuilles, and turnovers. But she wasn't done. In a May 7,1956, cable to store, she wrote: For the lovely pastry shop please send the following: waffles, babas, tartelettes, crepes, tartines, palm- iers, galettes, cups of milk, tea and coffee with milk, small butter jars, fake jam and honey, small boxes of chocolate, candies and candied fruits, and small forks. Thank you.

The Nestlé Até Você a Bordo (‘Nestlé Takes You Onboard’) boat is described on Nestlé’s website as a ‘floating supermarket’. Its mission is to sail up the Amazon stopping at remote villages and encampments, reaching a potential 800,000 low-income tribal people. The crew of the Nestlé ship hand out free ‘starter packs’ of ice cream, baby milk, milkshakes and chocolate bars to people who have never seen or eaten processed food before.

But as Rumi said, “Through love all pain will turn to medicine,” not most pain, or for other people; and the pain and failures grew me, helped slowly restore me to the person I was born to be. I had to learn that life was not going to be filling if I tried to scrunch myself into somebody else’s idea of me, i.e., someone sophisticated enough to prefer dark chocolate. I like milk chocolate, like M&M’s: so sue me. But I no longer have to stuff myself to the gills.

She was the color of sweet milk chocolate; her hair was in dreads pulled up into a disheveled ponytail.  Her eyebrows thick above her russet eyes, a gold nose ring hooped around her nose, her lips full and pouty with a shimmer of gloss.

A breeze, vanilla-scented, nutmeg milk, dark roast of cocoa beans over a slow fire. It isn't magic. Really it isn't. It's just a trick, a game I play. There's no such thing as real magic- and yet it works. Sometimes, it works. Can you hear me? I said. Not in my voice, but a shadow-voice, very light, like dappled leaves. She felt it then. I know she did. Turning, she stiffened; I made the door shine a little, ever so slightly, the color of the sky. Played with it, pretty, like a mirror in the sun, shining it on and off her face. Scent of woodsmoke in a cup; a dash of cream, sprinkle of sugar. Bitter orange, your favorite, 70 percent darkest chocolate over thick-cut oranges from Seville. Try me. Taste me. Test me.

First, I see her catch the scent. It's a combination of many things; the Christmas tree in the corner; the musty aroma of old house; orange and clove; ground coffee; hot milk; patchouli; cinnamon- and chocolate, of course; intoxicating, rich as Croesus, dark as death. She looks around, sees wall hangings, pictures, bells, ornaments, a dollhouse in the window, rugs on the floor- all in chrome yellow and fuchsia-pink and scarlet and gold and green and white. It's like an opium den in here, she almost says, then wonders at herself for being so fanciful. In fact she has never seen an opium den- unless it was in the pages of the Arabian Nights- but there's something about the place, she thinks. Something almost- magical.

First, the whole milk in a copper pan, heated not quite to boiling-point. Then, the spices: nutmeg and clove, with a couple of fresh bird's-eye chilies, broken in half to release the heat. Three minutes for the chilies to infuse: then add a double handful of chopped dark chocolate pieces- not powder, but the chocolate that I use for my pralines- and stir until the chocolate melts. Muscovado sugar, to taste: then bring back to simmering-point and serve straightaway in a china cup, with a langue de chat on the side.

I closed my eyes, flared my nostrils, and let the scents flood in. The strongest of them, caramel and brown sugar, smell as yellow-orange as the sun, came first. That one was easy. The one that anyone would notice coming into the shop. And then chocolate of course, the bitter dark and the sugary milk chocolate. I don’t think a normal girl would’ve smelled anything else, and part of me wanted to stop there. But I could feel Sam’s heart pounding behind me, and for once, I gave in. Peppermint swirled into my nostrils, sharp as glass, then raspberry, almost too sweet, like too-ripe fruit. Apple, crisp and pure. Nuts, buttery, warm, earthy, like Sam. The subtle, mild scent of white chocolate. Oh, God, some sort of mocha, rich and dark and sinful. I sighed with pleasure, but there was more. The butter cookies on the shelves added a floury, comforting scent, and the lollipops, a riot of fruit scents too concentrated to be real. The salty bite of pretzels, the bright smell of lemon, the brittle edge of anise. Smells I didn’t even know names for. I groaned.

Roomie Rule #1: Never put a gallon of milk back in the fridge when there is only an inch of milk left in it. (Graham's) Roomie Rule #2: Do not put a knife in the peanut butter and then use the same knife in the jelly. (Graham's) Roomie Rule #3: The television must be on football if football is on the television. (Graham's) Roomie Rule #4: Use your own razor. (Graham's) Roomie Rule #5: Any chocolate in the apartment belongs to Kennedy, regardless of who bought it. (Mine) Zart, Lindy (2014-11-20). Roomies (p. 169). . Kindle Edition.

We were always eating expired things. Milk, bread, biscuits, cake. We forgot about them as they sat around the house and just as they had gone bad, we put them in our mouths. Chocolates I brought back with me from Australia, cheeses in last year's Christmas hamper, juice from the last time someone decided to go grocery shopping. We didn't always realize they tasted funny – not everything curdles and a two-month-old orange can be just as sweet. When we did, it was usually too late. Sometimes it wasn't. We finished what we had started anyway.

Tee gives her the milk so dark it looks like the Mississippi flooded into the cup. I can't imagine Tee using any sort of bottled Hershey's or Nesquik, and I'm right. She makes her own syrup, whisking Dutch-process cocoa and home-brewed vanilla extract with sugar and salt and water.

Whey protein Whey protein has got more bad press than whisky, gin, rum, wine, beer, and even grass. Whey protein is a powder made from milk which you mix with water to turn into a drink. It has the best biological value of protein; which means that almost every gram of whey you consume gets used for its intended purpose and is absorbed by the body. Whey isolate, made from whey protein is a boon for lactose intolerant vegetarians like me as it doesn’t irritate the stomach or the intestines. Whey protein has been accused of affecting the kidney, liver and heart but this isn’t true. Although superstars, cricketers and doctors advertise for the so called ‘Protein drinks’, (especially for children, easy targets perhaps, not to mention their parents’ obsession with their height), the reality is that these drinks are so loaded in sugar and have such miniscule amounts of protein (not to mention poor biological value too) that they really do much more harm than any good. And a nutrient is never specifically beneficial for a particular age group. Whey protein on the other hand is easy on the system, has zero sugar, and is easy to digest. If you weight train regularly or run long distances, whey protein will become a necessity. (It also comes in all flavours: chocolate, vanilla, strawberry and many more.) Word of caution: whey protein is a supplement. It is not supposed to be used as an alternative to eating correctly. Consuming adequate protein, carbs and fat by means of a well-balanced diet is a must. Only then can whey protein be of any help. Like with everything else, if you overdo it or depend on it alone to provide you with protein, you stand to lose out on its considerable benefits.

I mean, we’re talking about chocolate, for chrissake! Chocolate’s wonderful! Everyone loves it! Look at me, I’m part German! That makes me a kraut! Do you know what kraut is? It’s sauerkraut, men! Which means pickled cabbage! And no one likes that! And I’m okay with it! You can call me Kraut, for all that I care! I don’t give a god damn! Do you read me, men? Do you? ~ Roman Meister, manager of the San Carlos Coyotes, to three black ballplayers whom he has, cleverly he thinks, nicknamed "Dark Chocolate," "Milk Chocolate," and "Bitter Chocolate." From The Mighty Roman.

Sunday night is my personal weekly Halloween. I walk along slowly and drag my fingertips along the bars of chocolate. Goddamn, you sexy little squares. Dark, milk, white, I do not discriminate. I eat it all. Those fluorescent sour candies that only obnoxious little boys like. I suck candy apples clean. If an envelope seal is sweet, I’ll lick it twice. Growing up, I was that kid who would easily get lured into a van with the promise of a lollipop. Sometimes, I let the retail seduction last for twenty minutes, ignoring Marco and feeling up the merchandise, but I’m so tired of male voices. “Five bags of marshmallows,” Marco says in a resigned tone. “Wine. And a can of cat food.” “Cat food is low carb.” He makes no move to scan anything, so I scan each item myself and unroll a few notes from my tips. “Your job involves selling things. Sell them. Change, please.” “I just don’t know why you do this to yourself.” Marco looks at the register with a moral dilemma in his eyes. “Every week you come and do this.” He hesitates and looks over his shoulder where his sugar book sits under a layer of dust. He knows not to try to slip it into my bag with my purchases. “I don’t know why you care, dude. Just serve me. I don’t need your help.” He’s not entirely wrong about my being an addict. I would lick a line of icing sugar off this counter right now if no one were around. I would walk into a cane plantation and bite right in... “Give me my change or I swear to God …” I squeeze my eyes shut and try to tamp down my temper. “Just treat me like any other customer.” He gives me a few coins’ change and bags my sweet, spongy drugs.

It takes no time for Dasani and Kali to create their own Hershey inspired system, categorizing skin color by chocolate type. Hershey's lightes kids are "white chocolate". The brown students are "Milk Chocolate". Anyone of a deeper shade is " Dark Chocolate" . "Caramel is reserved for Latinos. I'm basically a Rolo, Dasani tells me. It a candy that's milk chocolate with Caramel on the inside.

She had been maimed by an illness that was so far out of fashion it might have been a wartime recipe for pink blancmange made from cornflour when everyone these days ate real chocolate mouse and tiramisu. TB was Spam fritters and two-bar electric fires and mangles and string bags and French knitting and a Bakelite phone in a freezing hall and loose tea and margarine and the black of the newspaper coming off on your fingers and milk in glass bottles and books from Boots Lending library with a hole in the spine where they put the ticker, and doilies and antimacassars and the wireless tuned to the Light Programme. It was outside lavatories and condensation and slum dwellings and no supermarkets. It was tuberculosis, which had died with the end of people drinking nerve tonics and Horlicks.

Milk and cookies, anyone?" Elliot reappears from the kitchen with a large platter of chocolate chip cookies, and a little wire holder containing a dozen little milk bottles with striped paper straws, that turn out to contain vanilla malted milk shakes. "Elliot, these are amazing," I say, slurping the bottom of my bottle. "No one ever thinks about malt in vanilla, but I like it better than chocolate.

The first time Olly's dad gets afternoon drunk--violent drunk... He'd been home all day, arguing with financial news shows on television. One of the anchors mentioned the name of his old company, and he raged. He poured whiskey into a tall glass and then added vodka and gin. He mixed them together... until the mixture was no longer the pale amber color of whiskey and looked like water instead. Olly watched the color fade in the glass and remembered the day his dad got fired and how he'd been too afraid to comfort him. What if he had--would things be different now? What if? He remembered how his dad had said that one thing doesn't always lead to another. He remembered sitting at the breakfast bar and stirring the milk and chocolate together. How the chocolate turned white, and the milk turned brown, and how sometimes you can't unmix things no matter how much you might want to.

The trend is for the following new coffee drinks: espresso, a shot of hot strong caffè served in a small cup with hot cream and sweetener; cappuccino, a blend of espresso and steamed and foamed hot milk; caffè latte, same ingredients as cappuccino but with more steamed and less foamed milk; and cafe mocha, mostly steamed milk with a shot of espresso and mocha syrup. All these coffees may have cinnamon, chocolate, plus additional flavors added.Δ

When I was shipwrecked recently, for instance, I had the fortune to wash aboard a barge where I enjoyed a late supper of roast leg of lamb with creamed polenta and fricassee of baby artichokes, followed by some aged Gouda served with roasted figs, and finished up with some fresh strawberries dipped in milk chocolate and crushed honeycomb, and I found this to be a wonderful antidote to being tossed like a rag doll in the turbulent waters of a particularly stormy creek.

And there are those who prefer cappuccino, which in turn can be served in several varieties... . Some want it scuro, with less milk, some want it chiaro, with note milk, and some prefer it workout foam, senna schiuma, and there is generally a shaker of cocoa powder somewhere available for those eager for a bit of chocolate. Caffelatte, a hot drink we Americans mysteriously have dubbed a “latte” (which in Italian simply means “milk”), comes in only one variety and is a morning drink, as is a cappuccino.

Hearing the footsteps of his mortality made Steve all the more focused on family. We had a beautiful daughter. Now we wanted a boy. “One of each would be perfect,” Steve said. Seeing the way he played with Bindi made me eager to have another child. Bindi and Steve played together endlessly. Steve was like a big kid himself and could always be counted on for stacks of fun. I had read about how, through nutrition management, it was possible to sway the odds for having either a boy or a girl. I ducked down to Melbourne to meet with a nutritionist. She gave me all the information for “the boy-baby diet.” I had to cut out dairy, which meant no milk, cheese, yogurt, cottage cheese, or cream cheese. In fact, it was best to cut out calcium altogether. Also, I couldn’t have nuts, shellfish, or, alas, chocolate. That was the tough one. Maybe having two girls wouldn’t be bad after all. For his part in our effort to skew our chances toward having a boy, Steve had to keep his nether regions as cool as possible. He was gung ho. “I’m going to wear an onion bag instead of underpants, babe,” he said. “Everything is going to stay real well ventilated.” But it was true that keeping his bits cool was an important part of the process, so he made the sacrifice and did his best.

When I lived in New York and went to Chinatown, I learned that these flavors and their meanings were actually a foundation of ancient Chinese medicine. Salty translated to fear and the frantic energy that tries to compensate for or hide it. Sweet was the first flavor we recognized from our mother's milk, and to which we turned when we were worried and unsure or depressed. Sour usually meant anger and frustration. Bitter signified matters of the heart, from simply feeling unloved to the almost overwhelming loss of a great love. Most spices, along with coffee and chocolate, had some bitterness in their flavor profile. Even sugar, when it cooked too long, turned bitter. But to me, spice was for grief, because it lingered longest.

It was quite a cake. Three layers of cake interspersed with layers of jam and frosting- no, not frosting, lemon cheesecake, according to the caption- and topped with pickled strawberry icing and a ring of what looked like crumbled cookies. "It's- it's Christina Tosi, isn't it?" she asked shyly. "The exposed sides of the cake. That's her thing. And the milk crumbs on top. I recognize them, from the Momofuku Milk Bar cookbook." Henry looked closer- she was right. They weren't cookies. "Milk crumbs?" he asked, trying to imagine what a milk crumb could be. "They're made with milk powder and white chocolate. Really good. You're not supposed to eat them on their own, I don't think, they mostly go in or on other things, but they're so good I always save a few to snack on. What flavor's the cake?" "Strawberry lemon.

Down every aisle a single thought follows me like a shadow: Brand Italy is strong. When it comes to cultural currency, there is no brand more valuable than this one. From lipstick-red sports cars to svelte runway figures to enigmatic opera singers, Italian culture means something to everyone in the world. But nowhere does the name Italy mean more than in and around the kitchen. Peruse a pantry in London, Osaka, or Kalamazoo, and you're likely to find it spilling over with the fruits of this country: dried pasta, San Marzano tomatoes, olive oil, balsamic vinegar, jars of pesto, Nutella. Tucked into the northwest corner of Italy, sharing a border with France and Switzerland, Piedmont may be as far from the country's political and geographical center as possible, but it is ground zero for Brand Italy. This is the land of Slow Food. Of white truffles. Barolo. Vermouth. Campari. Breadsticks. Nutella. Fittingly, it's also the home of Eataly, the supermarket juggernaut delivering a taste of the entire country to domestic and international shoppers alike. This is the Eataly mother ship, the first and most symbolically important store for a company with plans for covering the globe in peppery Umbrian oil, and shavings of Parmigiano-Reggiano Vacche Rosse. We start with the essentials: bottle opener, mini wooden cutting board, hard-plastic wineglasses. From there, we move on to more exciting terrain: a wild-boar sausage from Tuscany. A semiaged goat's-milk cheese from Molise. A tray of lacy, pistachio-pocked mortadella. Some soft, spicy spreadable 'nduja from Calabria. A jar of gianduja, the hazelnut-chocolate spread that inspired Nutella- just in case we have any sudden blood sugar crashes on the trail.

Chocolate Cola Cupcakes with Fizzy Cola Frosting Makes approx. 12 large cupcakes 200g flour, sifted 250g superfine sugar 1/2 tsp. baking powder pinch salt 1 large free-range egg 125ml buttermilk 1 tsp. vanilla extract 125g unsalted butter 2 tbsp. cocoa powder 175ml Coca-Cola For the frosting 125g unsalted butter, softened 400g confectioners’ sugar 11/2 tbsp. cola syrup (I used Soda Stream) 40ml whole milk Pop Rocks, to taste fizzy cola bottles, candied lemon slices, striped straws or candy canes to decorate Preheat the oven to 350°F. Line two 6-cup muffin pans with paper liners. In a large bowl, combine the flour, sugar, baking powder and salt. In a separate bowl, beat together the egg, buttermilk and vanilla. Melt the butter, cocoa and Coca-Cola in a saucepan over low heat. Pour this mixture into the dry ingredients, stir well with a wooden spoon, and then add the buttermilk mixture, beating until the batter is well blended. Pour into your prepared pans and bake for 15 minutes, or until risen and a skewer comes out clean. Set aside to cool. To make the frosting, beat together the butter and confectioners’ sugar until no lumps are left—I use a free-standing mixer with the paddle attachment, but you could use a hand-held mixer instead. Stir the cola syrup and milk together in a pitcher, then pour into the butter and sugar mixture while beating slowly. Once incorporated, increase the speed to high and beat until light and fluffy. Carefully stir in your Pop Rocks to taste. It does lose its pop after a while, so the icing is best done just a few hours before eating. Spoon your icing into a piping bag and pipe over your cooled cupcakes. Decorate with fizzy cola bottles or a slice of candied lemon, a stripy straw or candy cane and an extra sprinkling of popping candy.

Apricot and chocolate muffins Muffins are a great way to introduce new fruits to your child’s diet. Once they have enjoyed apricots in a muffin, you can serve the ‘real thing’, saying it’s what they have for breakfast. Or you can put some fresh versions of the fruit on the same plate. Other fruits to try in muffins include blueberries and raspberries. A word of warning: the muffins don’t taste massively sweet so may seem a bit underwhelming to the adult palette. We tend to have them with a glass of milk-based, homemade fruit smoothie, spreading them with ricotta cheese to make them more substantial. 250g plain wholemeal flour 2 tsp baking powder 30g granulated fruit sugar 1 egg 30ml vegetable oil 150ml whole milk 180g ripe apricots, de-stoned and chopped 20g milk chocolate, cut into chips Put muffin cases into a muffin tray (this makes about 8–10 small muffins). Heat the oven to 180°C/gas 4. Put the flour and baking powder in a bowl and mix well. Next add the sugar and mix again. Make a ‘well’ in the middle of the mixture. Crack the egg into another bowl and add the oil and milk. Whisk well, then pour into the ‘well’ in the mixture in the other bowl. Stir it briskly and, once well mixed, stir in the apricot and the chocolate chips. Spoon equal amounts into the muffin cases and bake. Check after 25 minutes. If ready, a sharp knife will go in and out with no mixture attached. If you need another 5 minutes, return to the oven until done. Cool and serve. Makes 10 mini- or 4 regular-sized muffins. Great because:  The chocolate is only present in a tiny amount but is enough to make the muffins feel a bit special while the apricots provide a little fruit. If you have them with a milk-based smoothie and ricotta it means that you boost the protein content of the meal to make it more filling.

Confiding Julie, the first to get breasts, was cynical by Thanksgiving. Since no one else looked like the class slut, she was given the position, and she soon capitulated. She bleached her hair with Sun In, and started to mess around with boys who played in garage rock bands. Marianne, because she had long legs and a stem neck, rushed from school to her pliés at the barre, her hair in a bun, her head held high, to arch and sweep and bow toward the mirror until night fell. Cara delivered her audition piece flat, but since she had a wheat-colored rope of braid that brushed her waist, she would be Titania in the school play. Emily, bluntnosed and loud, could outact Cara in her sleep; when she saw the cast list she turned silently to her best friend, who handed her a box of milk chocolate creams. Tall, strong, bony Evvy watched Elise try out her maddening dimple. She cornered her outside class to ask her if she thought she was cute. Elise said yes, and Evvy threw a pipette of acid, stolen from the biology lab, in her face. Dodie hated her tight black hair that wouldn’t grow. She crept up behind blond Karen in home ec class and hacked out a fistful with pinking shears. Even Karen understood that it wasn’t personal.

And today, for the first time, we are given a real recipe: making chocolate pudding from scratch. We stir cocoa and cornstarch and sugar together, then stir in milk. Chef guides us step by step and we all clean our stations as the pudding chills. As I'm putting away my ingredients, a little red bottle in the pantry calls my attention. I snatch it up and sprinkle some on my pudding. When Chef Ayden calls us up to test our dishes, I'm the first student to set my bowl in front of him. He grabs a clean plastic spoon and pulls my dish closer to him, leaning down to inspect it, turning the dish slowly in a circle. "Mmm. Nice chocolate color, smooth texture; you made sure the cream didn't break, which is great. And I'm curious what this is on top." He takes a tiny spoonful and pops it into his mouth, and the moment his mouth closes around the spoon his eyelids close, too. I wonder if my cooking woo-woo will work on him. "What is that?" he asks, his eyes still closed. I assume he means the spice on top and not whatever memory may have been loosened by my pudding. His eyes open and I realize the question was in fact for me. "I used a little smoked paprika," I say. Heat creeps up my neck. I hadn't even thought about what would happen if I used an ingredient that wasn't in the original recipe. "You trying to show off, Emoni?" Chef Ayden asks me very, very seriously. "No, Chef. I wasn't." "The ancient Aztecs too would pair chocolate with chipotle and cayenne and other spices, although it is not so common now. Why'd you add it?" "I don't know. I saw it in the pantry and felt the flavors would work well together." He takes another spoonful. Chef told us from the beginning that since every student is evaluated, he would very rarely take more than one bite of any single dish. I'm surprised he does so now, but he closes his eyes again as if the darkness behind his lids will help him better taste the flavors. His eyes pop open. "This isn't bad." He drops his spoon. "Emoni, I think creativity is good. And this, this..." He gives a half laugh like he's surprised he doesn't know what to say. He clears his throat and it seems almost like a memory has him choked up.

ELEANOR OLSON’S OATMEAL COOKIES Preheat oven to 350 degrees F., rack in the middle position. 1 cup (2 sticks, 8 ounces, ½ pound) salted butter, softened 1 cup brown sugar (pack it down in the cup when you measure it) 1 cup white (granulated) sugar 2 eggs, beaten (just whip them up in a glass with a fork) 1 teaspoon vanilla extract 1 teaspoon salt 1 teaspoon baking soda 1 and ½ cups flour (pack it down in the cup when you measure it) 3 cups quick-cooking oatmeal (I used Quaker Quick 1-Minute) ½ cup chopped nuts (optional) (Eleanor used walnuts) ½ cup raisins or another small, fairly soft sweet treat (optional) Hannah’s 1st Note: The optional fruit or sweet treats are raisins, any dried fruit chopped into pieces, small bites of fruit like pineapple or apple, or small soft candies like M&M’s, Milk Duds, chocolate chips, butterscotch chips, or any other flavored chips. Lisa and I even used Sugar Babies once—they’re chocolate-covered caramel nuggets—and everyone was crazy about them. You can also use larger candies if you push one in the center of each cookie. Here, as in so many recipes, you are only limited by the selection your store has to offer and your own imagination. Hannah’s 2nd Note: These cookies are very quick and easy to make with an electric mixer. Of course you can also mix them by hand. Mix the softened butter, brown sugar, and white sugar in the bowl of an electric mixer. Beat on HIGH speed until they’re light and fluffy. Add the beaten eggs and mix them in on MEDIUM speed. Turn the mixer down to LOW speed and add the vanilla extract, the salt, and the baking soda. Mix well. Add the flour in half-cup increments, beating on MEDIUM speed after each addition. With the mixer on LOW speed, add the oatmeal. Then add the optional nuts, and/or the optional fruit or sweet treat. Scrape down the sides of the bowl, take the bowl out of the mixer, and give the cookie dough a final stir by hand. Let it sit, uncovered, on the counter while you prepare your cookie sheets. Spray your cookie sheets with Pam or another nonstick cooking spray. Alternatively, you can line them with parchment paper and spray that lightly with cooking spray. Get out a tablespoon from your silverware drawer. Wet it under the faucet so that the dough won’t stick to it, and scoop up a rounded Tablespoon of dough. Drop it in mounds on the cookie sheet, 12 mounds to a standard-size sheet. Bake Eleanor Olson’s Oatmeal Cookies at 350 degrees F. for 9 to 11 minutes, or until they’re nice and golden on top. (Mine took 10 minutes.) Yield: Approximately 3 dozen chewy, satisfying oatmeal cookies.

TREASURE CHEST COOKIES (Lisa’s Aunt Nancy’s Babysitter’s Cookies) Preheat oven to 350 degrees F., rack in the middle position. The Cookie Dough: ½ cup (1 stick, 4 ounces, ¼ pound) salted butter, room temperature ¾ cup powdered sugar (plus 1 and ½ cups more for rolling the cookies in and making the glaze) ¼ teaspoon salt 2 tablespoons milk (that’s cup) 1 teaspoon vanilla extract 1 and ½ cups all-purpose flour (pack it down when you measure it) The “Treasure”: Well-drained Maraschino cherries, chunks of well-drained canned pineapple, small pieces of chocolate, a walnut or pecan half, ¼ teaspoon of any fruit jam, or any small soft candy or treat that will fit inside your cookie dough balls. The Topping: 1 cup powdered (confectioners) sugar To make the cookie dough: Mix the softened butter and ¾ cup powdered sugar together in a medium-sized mixing bowl. Beat them until the mixture is light and fluffy. Add the salt and mix it in. Add the milk and the vanilla extract. Beat until they’re thoroughly blended. Add the flour in half-cup increments, mixing well after each addition. Divide the dough into 4 equal quarters. (You don’t have to weigh it or measure it, or anything like that. It’s not that critical.) Roll each quarter into a log shape and then cut each log into 6 even pieces. (The easy way to do this is to cut it in half first and then cut each half into thirds.) Roll the pieces into balls about the size of a walnut with its shell on, or a little larger. Flatten each ball with your impeccably clean hands. Wrap the dough around a “treasure” of your choice. If you use jam, don’t use over a quarter-teaspoon as it will leak out if there’s too much jam inside the dough ball. Pat the resulting “package” into a ball shape and place it on an ungreased cookie sheet, 12 balls to a standard-size sheet. Push the dough balls down just slightly so they don’t roll off on their way to your oven. Hannah’s 1st Note: I use baking sheets with sides and line them with parchment paper when I bake these with jam. If part of the jam leaks out, the parchment paper contains it and I don’t have sticky jam on my baking sheets or in the bottom of my oven. Bake the Treasure Chest Cookies at 350° F. for approximately 18 minutes, or until the bottom edge is just beginning to brown when you raise it with a spatula. Remove the cookies from the oven and allow them to cool on the sheets for about 5 minutes. Place ½ cup of powdered sugar in a small bowl. Place wax paper or parchment paper under the wire racks. Roll the still-warm cookies in the powdered sugar. The sugar will stick to the warm cookies. Coat them evenly and then return them to the wire racks to cool completely. (You’ll notice that the powdered sugar will “soak” into the warm cookie balls. That’s okay. You’re going to roll them in powdered sugar again for a final coat when they’re cool.) When the cookies are completely cool, place another ½ cup powdered sugar in your bowl. Roll the cooled cookies in the powdered sugar again. Then transfer them to a cookie jar or another container and store them in a cool, dry place. Hannah’s 2nd Note: I tried putting a couple of miniature marshmallows or half of a regular-size marshmallow in the center of my cookies for the “treasure”. It didn’t work. The marshmallows in the center completely melted away. Lisa’s Note: I’m going to try my Treasure Chest Cookies with a roll of Rollo’s next time I make them. Herb just adores those chocolate covered soft caramels. He wants me to try the miniature Reese’s Pieces, too. Yield: 2 dozen delicious cookies that both kids and adults will love to eat.