Creamy Coffee Quotes

She often felt that she chased the ideal cup of coffee in her mind from table to table, the rich, thick, creamy coffee, spicy, bittersweet, that betrayed no hint of thinness or chemical flavoring, nothing less than total, fathomless devotion to the state of being itself. Every morning she pulled a delicate cup from its brass hook and filled it, hoping that it would be dark and deep and secret as a forest, and each morning it cooled too fast, had too much milk, stained the cup, made her nervous.

Yes, I’d still have Sonia. And Zia. And so many other things that Karim no longer had. I’d still have the Arabian Sea and Sindhri mangoes, and crabbing with Captain Saleem, who had the most popular boat of all because his business card promoted ‘Garunteed no cockroach’, and, yes, there’s still be those bottles of creamy, flavored milk from Rahat Milk Corner and drives to the airport for coffee and warm sand at the beach and Thai soup at Yuan Tung; yes, Burns Road nihari; yes, student biryani; oh, yes, yes, yes, and all that, and all that again. So why complain? Why contemplate words like ‘longing’?

LEGENDS & LATTES ~ MENU ~ Coffee ~ exotic aroma & rich, full-bodied roast—½ bit Latte ~ a sophisticated and creamy variation—1 bit Any drink ICED ~ a refined twist—add ½ bit Cinnamon Roll ~ heavenly frosted cinnamon pastry—4 bits Thimblets ~ crunchy nut & fruit delicacies—2 bits * FINER TASTES FOR THE ~ WORKING GENT & LADY ~

She stared into her coffee, sitting in a thin blue dress that tangled in her calves. She often felt that she chased the ideal cup of coffee in her mind from table to table, the rich, thick, creamy coffee, spicy, bittersweet, that betrayed no hint of thinness or chemical flavoring, nothing less than total, fathomless devotion to the state of being itself. Every morning she pulled a delicate cup from its brass hook and filled it, hoping that it would be dark and deep and secret as a forest, and each morning it cooled too fast, had too much milk, stained the cup, made her nervous.

Back to that very first bite of hidden cupcake in the pantry: a soft cap of vanilla buttercream giving way to light, creamy mocha cake. I kept eating, turning the cupcake slowly in my hand. This was not rich, one-bite-and-you-couldn't-possibly-have-more chocolate. This was refined, complex chocolate cut with a hint of coffee and what else... Currant? Salt? A grown-up, masterful cupcake. It was perfect.

I pushed my fork through the top layer of creamy frosting, then all three layers of the cake. Keeping my eyes down, I put the fork to my mouth. He'd used good chocolate, I knew, and after a moment, I picked up a note of coffee, which only intensified the flavor of the chocolate. The frosting was decadent and smooth, but not cloying. In fact, the entire bite struck the precise balance of sass and sweet.

Shadow enjoyed the easy, sweet Sunday life of the farmhouse when the two women traded stories and song. Coffee and cream. Laughter and tears. He liked Lora. She brought him creamy treats, not the dry stuff. And when she laughed at his snoring underneath the table, she would awaken him so he would not miss any of the action. He enjoyed this ma-triarchate much more than Ted’s rough reign. Sometimes, lying at the feet of Lora and Alice, on the cool kitchen floor, Shadow dreamed. He dreamed of the ancient times when tribal mothers ruled. Men hunted, but it was the women who shaped the wolves and the babies by the ring of fire into magic dogs and magic men.

When Jasmine woke that morning she'd been dreaming of breakfast. Not cornflakes or melba toast, skim milk and a sorry slice of apple. No, Jasmine was elbow deep in creamy oatmeal slathered with brown sugar and hot cream. Next, a plate of eggs Sardou: poached eggs nestled sweetly in the baby-smooth bottoms of artichokes and napped with a blushing spiced hollandaise sauce. Jasmine stared up at the ceiling, her mouth a swamp of saliva as she mentally mopped the rest of the hollandaise sauce with a crust of crusty French bread before taking a sip of nutty chicory coffee and reaching for a freshly fried beignet so covered with powdered sugar it made her sneeze.

Yes, I’d still have Sonia. And Zia. And so many other things that Karim no longer had. I’d still have the Arabian Sea and Sindhri mangoes, and crabbing with Captain Saleem, who had the most popular boat of all because his business card promised ‘Guaranteed no cockroach’, and, yes, there’d still be those bottles of creamy, flavoured milk from Rahat Milk Corner and drives to the airport for coffee and warm sand at the beach and Thai soup at Yuan Tung; yes, Burns Road nihari; yes, student biryani; oh, yes, yes, yes, all that, and all that again. So why complain? Why contemplate words like ‘longing’? After all, it was just the ends of my sentences I was losing.

Strong, good smells clash with each other, garlic against cinnamon, savory against sweet. Two dressings, Ma's traditional corn bread version as well as the stuffing she made last year for a change of pace, a buttery version with cherries and sausage and hazelnuts. The herb-brined turkey, probably larger than we need, and a challenge to manhandle into and out of the refrigerator. A deep dish of creamy, smooth mashed potatoes, riced and dried to make them thirsty, then plumped back up with warmed cream and butter. For dessert, a mocha cake I came up with one day. In the batter is barely sweetened chocolate and dark, strong coffee. The layers are sealed together with more chocolate, warmed up with a hint of ancho powder.

Celina surveyed her inventory. Candied lemon and orange slices dipped in chocolate, roasted coffee beans enrobed in dark chocolate, and coconut confections enveloped in milk chocolate. Petite Coeurs with a crème fraîche and raspberry liqueur filling, rum-spiked caramels covered in milk chocolate, bittersweet espresso truffles studded with crushed Sicilian pistachios. For her seaside fantasy collection, the antique cast iron molds had yielded whimsical chocolate shells and seahorses. Within clam shells formed from chocolate were nestled pearls of white chocolate. Among the delicacies were her trademark stars: creamy milk chocolate, dark chocolate filled with peppermint-flavored crème fraîche, and white chocolate iced with candied lemon peel.

I push through the door of the market into the fragrance of Stargazer lilies and roses, then coffee brewing and briny oysters fresh from the coast. I stroll the aisles as if in a museum, looking at every item, loading work recipe ingredients into the wire handbasket along with the odd little goodie: Cozy Shock flan, Scharffenberger chocolate. What I'd really like is ice cream: Tillamook Brown Cow or a Dove dark chocolate on chocolate ice cream bar- heaven on a stick- but it would melt long before I could get home. I grab another Scharffenberger bar to compensate. Inside the gourmet deli case, white plastic tags poke out of luscious mounds of cheese, each with handwritten names bordering on the orgasmic: BURRATA WITH TRUFFLES, EVORA, BRESCIANELLA, BLEU D'AUVERGNE. I can almost feel the creamy sensation against my tongue, smell the musk of perfect aging, taste its tang,

The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the "snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas.

When Kate arrived, Alice offered her breakfast: strong coffee, coffee cake made from a sweet yeast dough, and bacon baked on a cookie sheet in the oven. When they finished eating, Alice handed Kate a black-and-white-speckled notebook filled with details about her childhood in North Carolina. With growing interest Kate read about the gentle slope of land upon which Alice's family built their farm and how in the mornings the dew looked like steam rising from the grass. She read about the pigs Alice's family raised, how they were finished on acorns, making their meat unbelievably silky. Kate read about Alice's mother's cooking, how she could turn the humblest ingredients into something magical: creamy chess pies, tender squirrel stew, butter nut cookies at Christmas time that were both salty and sweet.

Or maybe I should say a few things that I “like like” In that same way that in the 7th grade I knew That there was a difference between how to like a sandwich And how I like liked Katie Elbin’s pale blonde pigtails. So..I like like Vietnamese Coffee and the long wait for it to drip Drops down into my clear glass coffee mug with penguins on it. I like like that the penguins playfully dance as the black of my coffee Meets the creaminess of condensed milk. I like like the way that Gatsby read when I was twelve And thought that Romanticism and the early twenties Would be as romantic in my early twenties. As if a field of daisies would be the same as the field of Daisy’s. However, I like like the melancholic tone of my chemicals as well When they become overly emotive. Haven’t you heard the news that we’re dead? Wouldn’t it be grand to go exactly as we planned? I like like wondering if wandering is a wanderlust Or just a wanderlust? I think this was address by a Tribe Called Quest But I’ve lost just who it is whom I was promised I could trust. I like like driving with a GPS Not playing it too close to the chest Or relying on all the Redbull and Slim Jim’s Which my passenger-self digests. And I like like a gentle sadness like a reminder I can feel The realizations that this is all just so ever gosh golly really real That my dream board has visions of what I can do And that what absolutely matters is only relatively true.

I hand round the chocolates, and we all pick out our favorite. Nadia takes the Spicy Ginger one, infused with fresh grated ginger. A great chocolate for winter mornings with a strong cup of coffee. Autumn's next and she takes her time as she chooses the English Rose: a delicate classic flavor which Clive makes to perfection, filled with a ganache infused with distilled rose petals---bliss. Chantal selects the Earl Grey Tea with its distinctive bergamot flavor which releases in delicious waves, leaving a long, slow aftertaste, making it feel like two chocolates for the price of one. Now it's my turn. What shall I go for? As always, I'm spoiled for choice. My hand hovers over them---every single one loved and desired. Lemon and Thyme? Szechuan Pepper? I settle on one of the specialties of the house---Sea-Salted Caramel. Snuggling back down into Clive's cushions, I pause for a moment and enjoy the buzz of anticipation. Then I pop the chocolate into my mouth, savoring the soft, chewy texture of the caramel and the creaminess of the milk chocolate, until Clive's perfect twist kicks in and the taste of the unrefined sea salt from Brittany cuts through. The caramel melts deliciously in my mouth. Now, I truly am in Chocolate Heaven and I sigh with pleasure. Forget diamonds. Chocolate, I think you'll find, is a girl's best friend.

LEGENDS & LATTES ~ MENU ~ Coffee ~ exotic aroma & rich, full-bodied roast—½ bit Latte ~ a sophisticated and creamy variation—1 bit Cinnamon Roll ~ heavenly frosted cinnamon pastry—4 bits * FINER TASTES FOR THE ~ WORKING GENT & LADY ~

Bittersweet chocolate so dark and deep it was almost too sharp coated on my tongue. Then I bit into the soft cake, releasing mellow creamy mousse. It wasn't chocolate---perhaps coffee or maybe caramel, the flavor elusive. But the combination of all that dark bitter bite with smooth cream made it something new, rich but not cloying.

Or maybe I should say a few things that I “like like” In that same way that in the 7th grade I knew That there was a difference between how to like a sandwich And how I like liked Katie Elbin’s pale blonde pigtails. So..I like like Vietnamese Coffee and the long wait for it to drip Drops down into my clear glass coffee mug with penguins on it. I like like that the penguins playfully dance as the black of my coffee Meets the creaminess of condensed milk. I like like the way that Gatsby read when I was twelve And thought that Romanticism and the early twenties Would be as romantic in my early twenties. As if a field of daisies would be the same as the field of Daisy’s. However, I like like the melancholic tone of my chemicals as well When they become overly emotive. Haven’t you heard the news that we’re dead? Wouldn’t it be grand to go exactly as we planned? I like like wondering if wandering is a wanderlust Or just a wanderlust? I think this was address by a Tribe Called Quest But I’ve lost just who it is whom I was promised I could trust. I like like driving with a GPS Not playing it too close to the chest Or relying on all the Redbull and Slim Jim’s Which my passenger-self digests. And I like like a gentle sadness like a reminder I can feel The realizations that this is all just so ever gosh golly really real That my dream board has visions of what I can do And that what absolutely matters is only relatively true.

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

A few off-limits foods that fall under the “No baked goods, treats, or re-created junk foods” rule include pancakes, bread, tortillas, biscuits, crepes, muffins, cupcakes, cookies, pizza crust, waffles, cereal, potato chips, French fries, and that one recipe where eggs, date paste, and coconut milk are combined with prayers to create a thick, creamy concoction that can once again transform your undrinkable black coffee into sweet, dreamy caffeine.