Liquor Chocolate Quotes

...drunk enough on earth's liquors to relish the prospect of the knife.

Reminiscing in the drizzle of Portland, I notice the ring that’s landed on your finger, a massive insect of glitter, a chandelier shining at the end of a long tunnel. Thirteen years ago, you hid the hurt in your voice under a blanket and said there’s two kinds of women—those you write poems about and those you don’t. It’s true. I never brought you a bouquet of sonnets, or served you haiku in bed. My idea of courtship was tapping Jane’s Addiction lyrics in Morse code on your window at three A.M., whiskey doing push-ups on my breath. But I worked within the confines of my character, cast as the bad boy in your life, the Magellan of your dark side. We don’t have a past so much as a bunch of electricity and liquor, power never put to good use. What we had together makes it sound like a virus, as if we caught one another like colds, and desire was merely a symptom that could be treated with soup and lots of sex. Gliding beside you now, I feel like the Benjamin Franklin of monogamy, as if I invented it, but I’m still not immune to your waterfall scent, still haven’t developed antibodies for your smile. I don’t know how long regret existed before humans stuck a word on it. I don’t know how many paper towels it would take to wipe up the Pacific Ocean, or why the light of a candle being blown out travels faster than the luminescence of one that’s just been lit, but I do know that all our huffing and puffing into each other’s ears—as if the brain was a trick birthday candle—didn’t make the silence any easier to navigate. I’m sorry all the kisses I scrawled on your neck were written in disappearing ink. Sometimes I thought of you so hard one of your legs would pop out of my ear hole, and when I was sleeping, you’d press your face against the porthole of my submarine. I’m sorry this poem has taken thirteen years to reach you. I wish that just once, instead of skidding off the shoulder blade’s precipice and joyriding over flesh, we’d put our hands away like chocolate to be saved for later, and deciphered the calligraphy of each other’s eyelashes, translated a paragraph from the volumes of what couldn’t be said.

All her life she would associate liquor with her childhood. When she was alone and did not wish to be, a drink would reassure her as the smell of dinner cooking or the sound of a hose spraying a summer lawn would another.

FOOD Adobo (uh-doh-boh)--- Considered the Philippines' national dish, it's any food cooked with soy sauce, vinegar, garlic, and black peppercorns (though there are many regional and personal variations) Bibingka (bih-bing-kah)--- Lightly sweetened rice cake, commonly consumed around Christmas. There are many varieties, but the most common is baked or grilled in a banana leaf-lined mold and topped with sliced duck eggs, butter, sugar, and/or coconut. Buko (boo-koh)--- Young coconut Champorado (chahm-puh-rah-doh)--- Sweet chocolate rice porridge Lambanog (lahm-bah-nohg)--- Filipino coconut liquor Lumpia (loom-pyah)--- Filipino spring rolls (many variations) Matamis na bao (mah-tah-mees nah bah-oh)--- Coconut jam (also known as minatamis na bao) Pandan (pahn-dahn)--- Tropical plant whose fragrant leaves are commonly used as a flavoring in Southeast Asia. Often described as a grassy vanilla flavor with a hint of coconut. Pandesal (pahn deh sahl)--- Lightly sweetened Filipino rolls topped with breadcrumbs (also written pan de sal) Patis (pah-tees)--- Fish sauce Pinipig (pih-nee-pig)--- Young glutinous rice that's been pounded flat, then toasted. Looks similar to Rice Krispies. Salabat (sah-lah-baht)--- Filipino ginger tea Tuyo (too-yoh)--- Dried, salted fish (usually herring) Ube (oo-beh)--- Purple yam

Even though Jasmine was supposed to try Marcella's Stone Plum Soup tonight, she pulled at her baking cupboard. She wanted chocolate. She wanted oozing, rich, creamy, comforting chocolate. She would throw chops on the grill and toss a salad for dinner. Tonight, she was going to concentrate her efforts on dessert. She pulled out her big bowl and mixer. She took down blocks of chocolate, vanilla, sugar. Poked her head into the refrigerator to count the eggs. Ten. Just enough. Her mouth watered, her tongue repeatedly swallowing the swamp that had become her mouth. Cream? A pint poked from behind the mayonnaise. She smelled it. One day to spare. She padded to the liquor cabinet and examined her choices. Brandy, amaretto, Grand Marnier. Mmm, yes. Grand Marnier, a subtle orange swirl. The chocolate and butter wobbled over the heat of the double boiler. Unctuous and smooth. Jasmine beat the eggs and sugar until lemony light. She poured in the chocolate in a long professional sweep. A few deft turns of the spatula turned the mixture into what she really craved. She stood over the bowl tasting slabs of it from the spatula. A good dash of Grand Marnier. Another taste. And another. She had to discard a number of egg whites to fit with the reduced mixture. She finally tipped the glossy beaten whites into the chocolate.

And were you immediately taken with Charlotte, when you found her?" "Who wouldn't be?" Gentry parried with a bland smile. He drew a slow circle on Lottie's palm, stroking the insides of her fingers, brushed his thumb over the delicate veins of her wrist. The subtle exploration made her feel hot and breathless, her entire being focused on the fingertip that feathered along the tender flesh of her upper palm. Most disconcerting of all was the realization that Gentry didn't even know what he was doing. He fiddled lazily with her hand and talked with Sophia, while the chocolate service was brought to the parlor and set out on the table. "Isn't it charming?" Sophia asked, indicating the flowered porcelain service with a flourish. She picked up the tall, narrow pot and poured a dark, fragrant liquid into one of the small cups, filling the bottom third. "Most people use cocoa powder, but the best results are obtained by mixing the cream with chocolate liquor." Expertly she stirred a generous spoonful of sugar into the steaming liquid. "Not liquor as in wine or spirits, mind you. Chocolate liquor is pressed from the meat of the beans, after they have been roasted and hulled." "It smells quite lovely," Lottie commented, her breath catching as Gentry's fingertip investigated the plump softness at the base of her thumb. Sophia turned her attention to preparing the other cups. "Yes, and the flavor is divine. I much prefer chocolate to coffee in the morning." "Is it a st-stimulant, then?" Lottie asked, finally managing to jerk her hand away from Gentry. Deprived of his plaything, he gave her a questioning glance. "Yes, of a sort," Sophia replied, pouring a generous amount of cream into the sweetened chocolate liquor. She stirred the cups with a tiny silver spoon. "Although it is not quite as animating as coffee, chocolate is uplifting in its own way." She winked at Lottie. "Some even claim that chocolate rouses the amorous instincts." "How interesting," Lottie said, doing her best to ignore Gentry as she accepted her cup. Inhaling the rich fumes appreciatively, she took a tiny sip of the shiny, dark liquid. The robust sweetness slid along her tongue and tickled the back of her throat. Sophia laughed in delight at Lottie's expression. "You like it, I see. Good- now I have found an inducement to make you visit often." Lottie nodded as she continued to drink. By the time she reached the bottom of the cup, her head was swimming, and her nerves were tingling from the mixture of heat and sugar. Gentry set his cup aside after a swallow or two. "Too rich for my taste, Sophia, although I compliment your skill in preparing it. Besides, my amorous instincts need no encouragement." He smiled as the statement caused Lottie to choke on the last few drops of chocolate.

Probably, we should all hate you,” he was saying to Cade. “Illinois played against Northwestern that year for our homecoming, and you totally slaughtered us—” He broke off at the sound of a knock on the interior door to the suite. A woman in her early twenties, dressed in a skirt and a black T-shirt with “Sterling Restaurants” in red letters, walked into the suite pushing a three-tiered dessert cart. “Sweet Jesus, it’s here,” Charlie whispered reverently. Brooke fought back a smile. The dessert cart was something Sterling Restaurants had introduced a year ago, as a perk for all of the skyboxes and luxury suites at the sports arenas they collaborated with. Needless to say, it had been a huge success. Four kinds of cake (chocolate with toffee glaze, carrot cake, traditional cheesecake, and a pineapple-raspberry tart), three types of cookies (chocolate chip, M&M, and oatmeal raisin), blond brownies, dark chocolate brownies, lemon squares, peach cobbler, four kinds of dessert liquors, taffy apples, and, on the third tier, a make-your-own sundae bar with all the fixings. “Wow. That is some spread,” Vaughn said, wide-eyed. Simultaneously, the men sprang forward, bulldozed their way through the suite door, and attacked the cart like a pack of starving Survivor contestants. All except for one. Cade stayed right there, on the terrace. He leaned back against the railing, stretching out his tall, broad-shouldered frame. “Whew. I thought they’d never leave

dessert place that was open until one a.m. and served liquor along with chocolate thingies draped in whatever topped with blah-blah-blah on a bed of poached uh-huh, yeah.

After that they had the presents. Those from the guests to the hosts were chiefly a disguised dole: tins or pots of more or less luxurious food, bottles of hard liquor, wide-spectrum gift tokens. Hosts showered guests with diversely unwearable articles of clothing: to Keith from Adela, a striped necktie useful for garroting underbred rivals in his trade; to Tracy from George, a liberation-front lesbian's plastic apron. Under a largely unspoken kind of non-aggression pact, the guests gave one another things like small boxes of chocolates or very large boxes of matches with (say) aerial panoramas of Manhattan on their outsides and containing actual matches each long enough, once struck, to kindle the cigarettes of (say) the entire crew of a fair-sized merchant vessel, given the assembly of that crew in some relatively confined space. Intramural gifts included a bathroom sponge, a set of saucepans, a cushion in a lop-sided cover, a photograph-frame wrought by some vanished hand and with no photographs in it, an embroidered knitting bag. Keith watched carefully what Bernard gave, half expecting a chestnut-coloured wig destined for Adela, or a lavishly-illustrated book on karate for George, but was disappointed, although he savored Bernard's impersonation of a man going all out to hide his despondency as he took the wrappings off present after useless, insultingly cheap, no doubt intended to be facetious, present.

And my parents, being the good Christian people they are, think one bottle of wine on every table is enough liquor. My mother’s exact words were, ‘If we run out, we run out. People will just have to make do with water.’” Drew’s mouth drops open as the car we finished moves down the line and a new one follows in its wake. “Water? At a wedding? I don’t understand,” he asks in confusion. “Did you invite Jesus? That’s the only way that will be acceptable.

At the street level, Sugar Fair welcomed customers into a bright, child-like fantasy. The architecturally designed enchanted forest was awash in jewel tones, and gorgeous smells, and the waterfall of free-flowing chocolate. But it was the Dark Forest downstairs that had proved an unexpected money-spinner, an income stream that had helped keep them afloat through the precarious first year. Four nights a week, through a haze of purple smoke and bubbling cauldrons, Sylvie taught pre-booked groups how to make concoctions that would tease the senses, delight the mind... and knock people flat on their arse if they weren't careful. High percentage of alcohol. It was a mixology class with a lot of tricks and pyrotechnics. It had been Jay's idea to get a liquor license. "Pleasures of the mouth," he'd said at the time. "The holy trinity--- chocolate, coffee, and booze." With even her weekends completely blocked out, Sylvie had almost made a crack about forfeiting certain other pleasures of the mouth, but Jay had inherited a puritanical streak from his mother. Both their mouths looked like dried cranberries if someone made a sex joke. The sensuous, moody haven in the basement was a counterbalance to the carefully manufactured atmosphere upstairs. There were, after all, reasons to shy away from relentless cheer. Perhaps someone had just been through a breakup, or a family reunion. A really distressing haircut. Maybe they'd logged on to Twitter and realized half the population were a bunch of pricks. Or maybe the'd picked up the Metropolitan News and found Dominic De Vere indirectly thrashing their entire business aesthetic in a major London daily. Whatever the reason--- feeling a little stressed? A bit peeved? Annoyed as fuck? Welcome to the Dark Forest. Through the bakery, turn left, down the stairs.

jitterbug Few ingredients combine to create as much comfort as do coffee and chocolate. The Jitterbug includes this star duo while also tossing in some coconut, vanilla, and, of course, alcohol, in the form of rum. It’s essentially a vacation in a glass, but one so filled with activities that you need a little pick-me-up in order to make it through cocktail hour. Teetotalers can use rum extract mixed with water to simulate the liquor content in this drink. TIME: 5 MINUTES SERVES: 1 2 tablespoons coconut sugar 1½ teaspoons unsweetened cacao powder 1 ounce Vanilla Syrup 1½ ounces dark rum 2 ounces coconut cream 3 ounces cold-brew coffee 3 coffee beans, for garnish Mix the coconut sugar and cacao powder on a small round plate until fully combined. Fill a large coupe (10 to 12 ounces) with ice and water to chill the glass, then discard them when the glass is sufficiently cold. Using a sponge or paper towel, moisten the rim of the chilled glass with a bit of vanilla syrup. Turn the glass upside down and dip it into the chocolate coconut sugar, without twisting. Make sure the rim is thoroughly coated. Combine the rum, coconut cream, vanilla syrup, and coffee in a cocktail shaker with ice. Shake vigorously. Strain into the sugared-rim coupe. Garnish with the coffee beans to make a triangle shape. Serve and enjoy.

It was a maze, constructed from sugar, between a pair of ice cliffs that teetered up to brush the stars. Studded with alcoves and delicate sugar-stairs, signs heralded all manner of sumptuous delicacies crafted within. Marietta's heart beat faster as she took it all in, illuminated by strings of tiny ice-lanterns above. chocolate truffles imbued with the finest liquor that promised euphoria with a single bite. Petits fours laced with beautifying charms. Caramel buttercream birds granted with flight. This, then, was Sugar Alley.