Strawberry Chocolate Quotes

Exactly," said Maddie. "What’s your favorite flavor?" "I bet I can guess," said Simone. "Chocolate." "Strawberry," said Maddie. Losers. It was vanilla. "Vanilla,” said Seth.

I made up my mind I was going to find someone who would love me unconditionally three hundred and sixty five days a year, I was still in elementary school at the time - fifth or sixth grade - but I made up my mind once and for all.” “Wow,” I said. “Did the search pay off?” “That’s the hard part,” said Midori. She watched the rising smoke for a while, thinking. “I guess I’ve been waiting so long I’m looking for perfection. That makes it tough.” “Waiting for the perfect love?” “No, even I know better than that. I’m looking for selfishness. Perfect selfishness. Like, say I tell you I want to eat strawberry shortcake. And you stop everything you’re doing and run out and buy it for me. And you come back out of breath and get down on your knees and hold this strawberry shortcake out to me. And I say I don’t want it anymore and throw it out the window. That’s what I’m looking for.” “I’m not sure that has anything to do with love,” I said with some amazement. “It does,” she said. “You just don’t know it. There are time in a girl’s life when things like that are incredibly important.” “Things like throwing strawberry shortcake out the window?” “Exactly. And when I do it, I want the man to apologize to me. “Now I see, Midori. What a fool I have been! I should have known that you would lose your desire for strawberry shortcake. I have all the intelligence and sensitivity of a piece of donkey shit. To make it up to you, I’ll go out and buy you something else. What would you like? Chocolate Mousse? Cheesecake?” “So then what?” “So then I’d give him all the love he deserves for what he’s done.” “Sounds crazy to me.” “Well, to me, that’s what love is…

That pipe, just so happens to lead to the room where I make the most delicious flavored chocolate covered fudge." Then he will be made into strawberry flavoered chocolate covered fudge, they'll be selling him by the pound, all over the world!" No, I wouldn't allow it. The taste would be terrible. Can you imagine Augustus flavored chocolate covered gloop? Ew. No one would buy it.

If chocolate were a mandatory part of breakfast, people wouldn’t be so grouchy in the morning.

Disagreements are inevitable. There will always be opposing viewpoints and a variety of perspectives on most subjects. Tastes differ as well as preferences. That is why they make vanilla and chocolate and strawberry ice cream, why they build Fords and Chevys, Chryslers and Cadillacs, Hondas and Toyotas. That is why our nation has room for Democrats and Republicans, conservatives and liberals - and moderates. The tension is built into our system. It is what freedom is all about, including religious freedom. I am fairly firm in my theological convictions, but that doesn't mean you (or anyone) must agree with me. All this explains why we must place so much importance on leaving "wobble room" in our relationships. One's theological persuasion may not bend, but one's involvement with others must.

Oh fuck, he was right there. I was wet as hell and he could probably smell me now. I should have eaten strawberries or melon or a dozen roses or an entire mint plant. Did that work for women? I read an article that it worked for men. Their spunk tasted like what they ate. Did my vagina taste like spaghetti right now? God dammit! I shouldn't have eaten dinner!

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.

When Pidge wakes up, let me know, okay?” he said in a soft voice. “I got spaghetti, and pancakes, and strawberries, and that oatmeal shit with the chocolate packets, and she likes Fruity Pebbles cereal, right, Mare?” he asked, turning. When he saw me, he froze. After an awkward pause, his expression melted, and his voice was smooth and sweet.“Hey, Pigeon.” I couldn’t have been more confused if I had woken up in a foreign country. Nothing made sense. At first I thought I had been evicted, and then Travis comes home with bags full of my favorite foods. He took a few steps into the living room, nervously shoving his hands in his pockets. “You hungry, Pidge? I’ll make you some pancakes. Or there’s uh…there’s some oatmeal. And I got you some of that pink foamy shit that girl’s shave with, and a hairdryer, and a… a….just a sec, it’s in here,” he said, rushing to the bedroom. The door opened, shut, and then he rounded the corner, the color gone from his face. He took a deep breath and his eyebrows pulled in. “Your stuff’s packed.” “I know,” I said. “You’re leaving,” he said, defeated.

What would you rather have?" "Cheeseburger and a small fry. Coke classic. Better yet, dope classic." "Sure. I'll take a milkshake. What's the special flavor this week, chocolate Jack Daniels?" "Strawberry scotch." "Stick one of those paper umbrellas in mine." "Shove a syringe in mine. And a plastic tombstone. RIP, baby. He was born a rock star. He died a junkie." "Rock in peace." [...] "He wanted the world and lost his soul. [...] Sold it all for rock and roll. Lost his heart in a needle. Found his life in the grave. The road to hell is paved in marijuana leaves. Now he rocks in peace.

I am,” I said slowly, “a girl with music in her soul. I am a sister, a daughter, a friend, who fiercely protects those dear to her. I am a girl who loves strawberries, chocolate torte, songs in a minor key, moments stolen from chores, and childish games. I am short-tempered yet disciplined. I am self-indulgent, selfish, yet selfless. I am compassion and hatred and contradiction. I am … me.

In case they don’t have strawberry, which one – chocolate or vanilla?

Is it very expensive, Malte? I ask, plucking a chocolate-covered strawberry from a tray. What? The vintage sexism you wear all the time.

I want away. I want escape. I want a life lived to the fullest—filled with strawberries and chocolate torte and music. And acclaim. Acceptance. I cannot find that here.

Choose to live, Elisabeth. There's a fire within you; keep it alight. Feed that flame with music and seasons and chocolate torte and strawberries and your Grandmother's Gugelhopf. Let it grow with your love for your family. Let it be a beacon to set your heart by, so that you remain true to yourself." He stroked my cheek. "Do this, so that I remember you like this: fierce and full of life.

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.

So I made up my mind I was going to find someone who would love me unconditionally three hundred and sixty five days a year, I was still in elementary school at the time - fifth or sixth grade - but I made up my mind once and for all.” -“Wow,” I said. “Did the search pay off?” “That’s the hard part,” said Midori. She watched the rising smoke for a while, thinking. “I guess I’ve been waiting so long I’m looking for perfection. That makes it tough.” -“Waiting for the perfect love?” “No, even I know better than that. I’m looking for selfishness. Perfect selfishness. Like, say I tell you I want to eat strawberry shortcake. And you stop everything you’re doing and run out and buy it for me. And you come back out of breath and get down on your knees and hold this strawberry shortcake out to me. And I say I don’t want it anymore and throw it out the window. That’s what I’m looking for.” -“I’m not sure that has anything to do with love,” I said with some amazement. “It does,” she said. “You just don’t know it. There are time in a girl’s life when things like that are incredibly important.” -“Things like throwing strawberry shortcake out the window?” “Exactly. And when I do it, I want the man to apologize to me. “Now I see, Midori. What a fool I have been! I should have known that you would lose your desire for strawberry shortcake. I have all the intelligence and sensitivity of a piece of donkey shit. To make it up to you, I’ll go out and buy you something else. What would you like? Chocolate Mousse? Cheesecake?” -“So then what?” “So then I’d give him all the love he deserves for what he’s done.” -“Sounds crazy to me.” “Well, to me, that’s what love is…

Chocolate makes my strawberries quiver in anticipation.

And then buy her some dinner. Yup. Dinner. I don’t just want to fuck this girl. I want to feed her. I want to take her out to some fancy French place, maybe order chocolate-covered strawberries and sensually rub them on her lips, all Don Juan-style. Seriously, something’s wrong with me. It’s

I sat there listening to him talk and talk and I realised something really important. I thought I was in love with him for all those years but it turned out I was in love with the idea of William. The actual reality was a bit of an anti-climax. I thought, well, William would never shove the word WAG into pop songs to make me laugh and he wouldn’t bite the chocolate off chocolate-covered strawberries for me and he’d never, ever watch a film with Sandra Bullock in it, unless it was a Shakespeare adaptation and then he’d spend the entire film listing all the historical inaccuracies and he’d never go down on me for half an hour because he’d lost a game of Scrabble. Point of fact, I can’t imagine William doing anything that would mess up his hair, and he’s started popping the collars of his shirts and have I mentioned that he’s not you? He’s not you, Max, and that’s why I’m actually really pleased that he’s engaged and he’s moving to Warwickshire so I don’t have a constant reminder of what an idiot I’ve been.

True love isn’t all chocolate-dipped strawberries and perfect harmony. It’s work, work you enjoy doing, but work all the same. As long as love can drive you crazy and bring you back for more at the same time, it’s a good thing.

I am..." Who was I? Daughter, sister, wife, queen, composer,; these were the titles I had been given and claimed, but they were not the whole of me. They were not me, entire. I closed my eyes. "I am," I said slowly, "a girl with music in her soul. I am a sister, daughter, a friend, who fiercely protects those dear to her. I am a girl who loves strawberries, chocolate torte, songs in a minor key, moments stolen from chores, and childish games. I am short-tempered yet disciplined. I am self-indulgent, selfish, yet selfless. I am compassion and hatred and contradiction. I am... me.

I took my time at the till, allowing the scent of my new batch of chocolate to filter through from the kitchen. Freshly ground Criollo beans; a dash of black pepper; a pinch of salt; then tamarind, vanilla and a generous measure of Armagnac.

Beware, Morgane. You thought I wasn't dangerous? That chocolate was too sweet, too soft to rival your ink and your needles? Chocolate is an ancient art. It comes from very far away. And under the softness, the sweetness- it waits. And it is bitter.

I have cardamom castles, and mendiants, and coconut truffles, and green almond crisp. Or would you prefer a cornet-surprise, with all kinds of different chocolate shapes- eggs, and chickens, and rabbits, and ducks, and little presents for everyone?

When the waitress comes, Leo orders pancakes with chocolate chips and strawberries, an omelet with sausage and peppers, French toast with powdered sugar and pecans, hot chocolate with whipped cream, orange juice, home fries, regular fries with gravy, and a bowl of chocolate pudding.

And he had no quarrel with dessert—a choice of chocolate, pistachio, or strawberry ice cream from Moxley’s, served with homemade brownies. His plate cleared, he

vanilla, chocolate, strawberry (for some unfair reason according to strawberry it is always third in that list)

Here, try one of my mendiants. Dark chocolate, sour cherries, and a sprinkling of coarse black pepper. They're new. Tell me what you think.

But what about the apparent absurdity of the idea of dignity, freedom, and reason, sustained by extreme military discipline, including of the practice of discarding weak children? This “absurdity” is simply the price of freedom—freedom is not free, as they put it in the film [300]. Freedom is not something given, it is regained through a hard struggle in which one should be ready to risk everything. Spartan ruthless military discipline is not simply the opposite of Athenian “liberal democracy,” it is its inherent condition, it lays the foundation for it: the free subject of Reason can only emerge through ruthless self-discipline. True freedom is not a freedom of choice made from a safe distance, like choosing between a strawberry cake and a chocolate cake; true freedom overlaps with necessity, one makes a truly free choice when one’s choice puts at stake one’s very existence—one does it because one simply “cannot do otherwise.” When one’s country is under foreign occupation and one is called by a resistance leader to join the fight against the occupiers, the reason given is not “you are free to choose,” but: “Can’t you see that this is the only thing you can do if you want to retain your dignity?

No Shep, I am serious. I need you to make me laugh again. I need us to be us. Shep and Lilly. Chocolate Muffin and Strawberry Shortcake. Us. Happy, silly, and free. Promise me you will make me laugh when all this is done,” I said and could hear the pleading in my voice. “I promise Lilly. I will make you laugh again. We will be us. We will be happy. Our son will be happy. He will laugh and be silly and free. I promise you,” he said before kissing the top of my head and I finally believed him. I believed in him

Before World War II, when physics was primarily a European enterprise, physicists used the Greek language to name particles. Photon, electron, meson, baryon, lepton, and even hadron originated from the Greek. But later brash, irreverent, and sometimes silly Americans took over, and the names lightened up. Quark is a nonsense word from James Joyce’s Finnegan’s Wake, but from that literary high point, things went downhill. The distinctions between the different quark types are referred to by the singularly inappropriate term flavor. We might have spoken of chocolate, strawberry, vanilla, pistachio, cherry, and mint chocolate chip quarks but we don’t. The six flavors of quarks are up, down, strange, charmed, bottom, and top. At one point, bottom and top were considered too risqué, so for a brief time they became truth and beauty.

The dining table was covered with platters of food: everything and pumpernickel bagels, everything minibagels, everything flagels, bialys, cream cheese, scallion cream cheese, salmon spread, tofu spread, smoked and pickled fish, pitch-black brownies with white chocolate swirls like square universes, blondies, rugelach, out-of-season hamantaschen (strawberry, prune, and poppy seed), and “salads”—Jews apply the word salad to anything that can’t be held in one’s hand: cucumber salad, whitefish and tuna and baked salmon salad, lentil salad, pasta salad, quinoa salad. And there was purple soda, and black coffee, and Diet Coke, and black tea, and enough seltzer to float an aircraft carrier, and Kedem grape juice—a liquid more Jewish than Jewish blood. And there were pickles, a few kinds. Capers don’t belong in any food, but the capers that every spoon had tried to avoid had found their way into foods in which they really didn’t belong, like someone’s half-empty half-decaf. And at the center of the table, impossibly dense kugels bent light and time around them. It was too much food by a factor of ten. But it had to be.

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.

It’s true I’ve got a cold streak. I recognize that. But if they—my father and mother—had loved me a little more, I would have been able to feel more—to feel real sadness, for example.” “Do you think you weren’t loved enough?” She tilted her head and looked at me. Then she gave a sharp, little nod. “Somewhere between ‘not enough’ and ‘not at all.’ I was always hungry for love. Just once, I wanted to know what it was like to get my fill of it—to be fed so much love I couldn’t take any more. Just once. But they never gave that to me. Never, not once. If I tried to cuddle up and beg for something, they’d just shove me away and yell at me. ‘No! That costs too much!’ It’s all I ever heard. So I made up my mind I was going to find someone who would love me unconditionally three hundred and sixty-five days a year. I was still in elementary school at the time—fifth or sixth grade—but I made up my mind once and for all.” “Wow,” I said. “And did your search pay off?” “That’s the hard part,” said Midori. She watched the rising smoke for a while, thinking. “I guess I’ve been waiting so long I’m looking for perfection. That makes it tough.” “Waiting for the perfect love?” “No, even I know better than that. I’m looking for selfishness. Perfect selfishness. Like, say I tell you I want to eat strawberry shortcake. And you stop everything you’re doing and run out and buy it for me. And you come back out of breath and get down on your knees and hold this strawberry shortcake out to me. And I say I don’t want it anymore and throw it out the window. That’s what I’m looking for.” “I’m not sure that has anything to do with love,” I said with some amazement. “It does,” she said. “You just don’t know it. There are times in a girl’s life when things like that are incredibly important.” “Things like throwing strawberry shortcake out the window?” “Exactly. And when I do it, I want the man to apologize to me. ‘Now I see, Midori. What a fool I’ve been! I should have known that you would lose your desire for strawberry shortcake. I have all the intelligence and sensitivity of a piece of donkey shit. To make it up to you, I’ll go out and buy you something else. What would you like? Chocolate mousse? Cheesecake?’” “So then what?” “So then I’d give him all the love he deserves for what he’s done.” “Sounds crazy to me.” “Well, to me, that’s what love is. Not that anyone can understand me, though.” Midori gave her head a little shake against my shoulder. “For a certain kind of person, love begins from something tiny or silly. From something like that or it doesn’t begin at all.” “I’ve never met a girl who thinks like you.

What I mean to say is that you can make a choice, be reasonably satisfied with it, and still regret that which you did not choose. Maybe it's like ordering dessert. You have it narrowed down to either a warm peanut butter torte or strawberries jubilee. You choose the torte, and it's delicious. But you still wonder about those strawberries...

When the snow began to fall, Maman was working in the shop, making Easter chocolates. Rabbits and chickens and baskets of eggs. Mendiants and nougatines. Nipples of Venus, and apricot hearts, and bitter orange slices. All wrapped up in cellophane, and tied with colored ribbons, and packed in boxes and sachets and bags, ready to give for Easter.

There aren’t thirty-nine flavors of ice cream,” said Pepper. “There aren’t thirty-nine flavors in the whole world.” “There could be, if you mixed them up,” said Wensleydale, blinking owlishly. “You know. Strawberry and chocolate. Chocolate and vanilla.” He sought for more English flavors. “Strawberry and vanilla and chocolate,” he added, lamely.

There was currant toast squishy with butter, caramel-marshmallow squares, strawberry boats oozing custard, chocolate exclairs that exploded with cream when the cats bit into them with their little white teeth and-- a special treat for Pleasant-- a pie made from thick slices of Bramley apple, with just the right amount of tangy in the tangy-sweet.

She handed me one of the finished mendiants. A fat black cherry made for the nose; a candied lemon slice for the mouth. She had made all her chocolates into little faces. Features added in gold leaf; almonds, raisins, poppy seeds. All of the chocolates different, all of them marked with her signature: Love me. Feed me. Free me- And all of the chocolates were smiling.

Whatever you do in life, do it to the best of your ability. That inner voice inside of you, trust it… it’s your intuition. It will guide you in the right direction. Try to be positive, ignore negativity, but if you see somethin’ ain’t right, that somethin’ is goin’ wrong, speak up. Live your life to the fullest! Cherish it… respect it. Live it till the wheels fall off! Write things down! Take pictures, pick roses with the thorns still attached so you can feel pain and see beauty all at one time… Eat chocolate cake ’till you’re sick, travel abroad, get to know folks who are totally different from you. Respect one another, too. Be the change you wanna see in others. Drink Gin Fizz and white wine with strawberries but most of all, the most important of all, ladies and gentlemen… don’t ever be afraid to fall in love…

I go back into the kitchen. There are mendiants cooling on a sheet of greaseproof paper; little discs of chocolate, scattered with pieces of crystallized fruit; chopped almonds and pistachios; dried rose petals and gold leaf. Mendiants were always my favorites; so simple to make that even a child- even Anouk at five years old- was able to make them unsupervised. A sour cherry for the nose; a lemon slice for the mouth. Even her mendiants were smiling.

She had made a cheddar-and-parsley roulade. Lina had made a lentil goulash, plus almond-and-white-chocolate blondies. Emmeline had made two different types of risotto. Erin had made lamb-and-asparagus mini pies and a strawberry-and-spinach salad. Renni had made bread-and-butter pudding using chocolate croissants. Andrea had made a hearty beef goulash plus zucchini with feta and mint. Sash had made a giant pumpkin cheesecake. The kitchen was a kaleidoscope of smells.

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.

Then Bacchus and Silenus and the Maenads began a dance, far wilder than the dance of the trees; not merely a dance of fun and beauty (though it was that too) but a magic dance of plenty, and where their hands touched, and where their feet fell, the feast came into existence- sides of roasted meat that filled the grove with delicious smells, and wheaten cakes and oaten cakes, honey and many-colored sugars and cream as thick as porridge and as smooth as still water, peaches, nectarines, pomegranates, pears, grapes, straw-berries, raspberries- pyramids and cataracts of fruit. Then, in great wooden cups and bowls and mazers, wreathed with ivy, came the wines; dark, thick ones like syrups of mulberry juice, and clear red ones like red jellies liquefied, and yellow wines and green wines and yellow-green and greenish-yellow. But for the tree people different fare was provided. When Lucy saw Clodsley Shovel and his moles scuffling up the turf in various places (when Bacchus had pointed out to them) and realized that the trees were going to eat earth it gave her rather a shudder. But when she saw the earths that were actually brought to them she felt quite different. They began with a rich brown loam that looked almost exactly like chocolate; so like chocolate, in fact, that Edmund tried a piece of it, but he did not find it all nice. When the rich loam had taken the edge off their hunger, the trees turned to an earth of the kind you see in Somerset, which is almost pink. They said it was lighter and sweeter. At the cheese stage they had a chalky soil, and then went on to delicate confections of the finest gravels powdered with choice silver sand. They drank very little wine, and it made the Hollies very talkative: for the most part they quenched their thirst with deep draughts of mingled dew and rain, flavored with forest flowers and the airy taste of the thinnest clouds.

This morning it was sunny and bright, and Maman was making Easter things. There were eggs, and hens, and rabbits, and ducks, all in different sizes and varieties of chocolate, and Maman was decorating them with gold leaf, and hundreds and thousands, and sugar roses and candied fruit. Later she'll wrap them in cellophane, like fabulous bunches of flowers, each tied with a long curly ribbon of a different color, and put them all on shelves at the back, as part of her annual Easter display.

They shared a platter of meze and dips and, for dessert, summer berries dipped in four kinds of melted chocolate. Lovers' food, Lara thought, watching Phil feed Katy a strawberry. When she was married, she had made special trips to obscure ethnic supermarkets for Vietnamese rice pancakes and soba noodles. She had bought extra-virgin olive oil online from a tiny estate in Sicily. She had discovered celeriac and plantains and Jerusalem artichokes. She had sautéed and ceviched and fricasseed and brûléed.

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 am..." Who was I? Daughter, sister, wife, queen, composer; these were the titles I had been given and claimed, but they were not the whole of me. They were not me, entire. I closed my eyes. "I am," I said slowly, "a girl with music in her soul. I am a sister, daughter, a friend, who fiercely protects those dear to her. I am a girl who loves strawberries, chocolate torte, songs in a minor key, moments stolen from chores, and childish games. I am short-tempered yet disciplined. I am self-indulgent, selfish, yet selfless. I am compassion and hatred and contradiction. I am... me.

I begin to describe a three-tier cake. The bottom tier would be a deep, dark devil's food cake filled with thick chocolate custard. The middle tier would be a vanilla cake filled with a fluffy vanilla mousse and a layer of roasted strawberries. The top tier, designed to be removed whole and frozen for the first anniversary, would be one layer of chocolate cake and one of vanilla with a strawberry buttercream filling. The whole cake would be covered in a layer of vanilla buttercream, perfectly smoothed, and the tiers separated by a simple line of piped dots, looking like a string of pearls.

Whether you're a bride or a birthday boy, your options are much the same. Cake comes in chocolate, yellow, or white. Frosting comes in chocolate or vanilla buttercream, or you can opt for whipped cream. Fillings are either chocolate or vanilla custard, fresh bananas, or strawberries or raspberries in season. For birthday cakes, you can have either flowers or balloons in your choice of colors. For wedding cakes, you can add either fondant or marzipan covering, or either smooth or basket-weave buttercream, in white or ivory, with either pearl-like dots or ribbony swags made of frosting, and fondant faux flowers are extra.

Now, what about that chocolate?" It is my recipe, and yet it is not quite familiar. A little less sugar, a little more vanilla, or cardamom, or maybe turmeric. In any case, it is sweet and good, and it smells of other places, of wonderful things to discover. But it also smells of home; of the scent of fig leaves in the sun, and Armande's peaches cooking. It smells of moonlight on the Tannes, and the scent of Roux's tattooed skin against mine. It smells of the past and the future, and suddenly I realize that I am no longer afraid of anything that future may bring. The hole in the world has somehow been filled. I am whole again, and free.

I remember when Vianne Rocher first moved into town all those years ago. That window, papered in orange and gold, just like a Chinese lantern. That scent of spices, and incense smoke, like something from the Arabian Nights. So many things have changed since then: now Vianne and I are almost friends. But how I resented that little shop, with its brightly colored awning, and the scent of vanilla and allspice and the bitter rasp of raw cacao drifting out into the air. How I longed to step in, to taste the wares in those glass cases! Now, I tell myself, I could. But though I do not fast for Lent, chocolate still seems one indulgence too far.

bags and boxes across the hot parking lot to the van. On the way back to the mall, Willa Jean, who spotted the ice-cream store that sold fifty-two flavors, told her uncle she needed an ice-cream cone. Uncle Hobart agreed that ice-cream cones were needed by all. Inside the busy shop, customers had to take numbers and wait turns. Ramona, responsible for Willa Jean, who could not read, was faced with the embarrassing task of reading aloud the list of fifty-two flavors while all the customers listened. “Strawberry, German chocolate, vanilla, ginger-peachy, red-white-and-blueberry, black walnut, Mississippi mud, green bubble gum, baseball nut.

Do you want some help?" said Anouk, watching me bring out the big glass jars of raisins and cherries and sprinkles and nuts to decorate the mendiants. I smiled. "Of course. My favorites." It has been a long time since Anouk wanted to help me make chocolates. Now she does, as a child might play with her favorite toys for one last time before putting them aside for ever. Almonds, candied lemon peel, fat black cherries, green cardamom, and a sprinkle of edible gold to highlight the rich dark chocolate. Once sold by travelers door-to-door, these are kings and queens of the road, gilded, glossy and glorious. "I made mine into faces," she said. I smiled at her. "You always did.

Heather whistles to round us all up. Oliver and I reach for each other’s hands at the same time, falling into step with each other as easily as breathing. “To the Milkshake Bar,” Heather calls. “Millie Mias on the house!” “That’s what I was hoping she’d say,” says Oliver. Perhaps the most delicious consequence of all this is that Heather coined a new sundae on the menu based on last summer’s shenanigans. It’s got a scoop of mint chip for me and Georgie, strawberry for Heather and Chloe, vanilla for my dad and Beth, Nutella for Farrah, sea salt chocolate chip cookie pieces for Oliver, and Reese’s Puffs for Teddy. The whole thing is a big ooey-gooey fantastic mess, but I wouldn’t have it any other way.

I put a handful of Criollo beans into the grinder. Their scent is very far from sweet. I can smell oud, and sandalwood, and the dark scents of cumin and ambergris. Seductive, yet faintly unsavory, like a beautiful woman with unwashed hair. A moment in the grinder, and the beans are ready to use. Their volatile essence fills the air, freed from one form into another. The Maya tattooed their bodies, you know, in order to placate the wind. No, not the wind. The gods. The gods. I add hot water to the beans and allow them time to percolate. Unlike coffee beans, they release an oily kind of residue. Then I add nutmeg, cardamom and chili to make the drink that the Aztecs called xocoatl- bitter water. That bitterness is what I need.

Banana by Maisie Aletha Smikle Ripe banana green banana Boil banana bake banana Roast banana fried banana Shred banana mash banana Banana porridge Banana bread Banana cake Banana flake Banana pudding Banana dumpling Banana muffin Banana punch Banana at breakfast Banana at lunch Banana for snack Banana at supper Chocolate joined banana Peanut butter pineapple papaya Peach strawberry blueberry cherry Ice cream and whip cream too They got on a banana boat Manned by a bearded goat And made a banana float While sailing around the moat Banana got festive And turned into a balloon Then made a banana cartoon Where banana got whipped into a dip Banana fritter banana batter Banana is whipped And beaten into batter Banana split finding solitude with nuts on a sundae

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.

I could smell the rich dark scent- she uses only the finest beans, shipped from a plantation off the west coast of Africa- the chocolate infused with spices, the names of which sound like islands in a vanished archipelago. She tells me their names- Tonka. Vanilla. Saffron. Clove. Green ginger. Cardamom. Pink peppercorn. I have never travelled, père, and yet those names take me elsewhere, to undiscovered islands, where even the stars are different. I pick up the chocolate. It is perfectly round, a marble between my fingers. I used to play marbles once, long ago, when I was a boy. I used to put them to my eye and turn them round and round, to see the colors winding through the glass. I put the chocolate, whole, in my mouth. The red glaze tastes of strawberries. But the heart is dark and soft, and smells of autumn, ripe and sweet; of peaches fallen to the ground and apples baked in cinnamon. And as the taste of it fills my mouth and begins to deliver its subtleties, it tastes of oak and tamarind, metal and molasses.

You look pretty, Mommy.” “Thank you, sweetheart,” I say, gazing at her in the reflection of the mirror as she watches me, her expression curious. I pat the counter beside the sink, inviting her to join me, and she climbs up to sit on it as I grab a tube of lip-gloss, strawberry flavored. She puckers up, and I put some on her, smiling as I do it. “You know I love you, right, pretty girl? I love you more than everything. More than the trees and the birds and the sky. More than even pepperoni pizza and Harlequin novels.” “What’s a Harley-Quinn novel?” “Nothing you’ll need to know about for a long, long time,” I say, putting the lip-gloss away. “Just know that I don’t love them nearly as much as I love you.” She kicks her feet, grinning. “I love you, too.” “More than chocolate ice cream and Saturday mornings?” “Uh-huh,” she says. “More than colors and money!” “No way.” “And the Yoo-Hoo drinks and Happy Meal toys.” “Whoa.” “And even more than Breezeo!” Eyes wide, I look at her. That’s some serious commitment coming from my superhero-loving girl. “You know, you can love us the same.” “Nuh-uh,” she says, shaking her head. “You’re my mommy, so I love you more.” I press my pointer finger to the tip of her nose. “Well, I sure appreciate it, but remember that it’s okay if you ever do.

"Listen," he said, reaching for her wrist distractedly, eyes on the page of the book as he pulled her closer. Holding the Dark, the title read. By a poet named Melanie Cameron. Emeline leaned back against the shelves, watching him. " 'I didn't know it would go like this,' " he recited. " 'I didn't know I would find you in the dark...' " Emeline stared at his mouth, captivated by the cadence of his voice. His expression was hungry as he read on, as if he'd discovered some delicious secret and wanted to feed it to her. Like a ripe red strawberry dipped in chocolate. "When I lie against you with my eyes closed, I bring your body with me, into the darkness, I bring your whole body inside me. And in that darkness I know you so much better than hands and mouth can know, I know you, as though you were the darkness inside me." He glanced up from the page, fixing her in place with that same hungry gaze. Warmth pooled in her belly. "It's nice," she murmured. He raised an eyebrow. "Nice?" The corner of his mouth turned up as he lifted his hand, bracing it against the shelf beside her. She wrinkled her nose at him. "Pretty, then." "How about tender. And..." His eyes dropped to her mouth. "Intimate." There was the oddest feeling in Emeline's chest. Like a million tiny stars on the cusp of bursting. Sparks crackled in the air between them.

Cups and Rings and Drawings. I stopped by a famed park, Picked a blank sheet And drew a cup. For me, it represented me holding myself up in a storm, It represented the start of life, Something to pour out every lesson learnt Out of every misfortune we’ve ever been. The cup — the container to hold chocolate drink Water. Wine and strawberries. I drew a ring, A marriage between blessing and joy The bloom of flowers in spring The sprouting of leaves in midsummer And the smell of fresh grasses at night. I drew Monalisa I painted art I became Michaelangelo Da Vinci I became the Renaissance I healed through art “Don’t you know that you are gods?” So the first day, I cleared the storms out of my life. The second day, I dried all my tears The third day, I reinvented myself. The fourth day, I finally remembered what it felt like to be happy Like two children drawing arts on a canvass. Delilah & Annabelle Arts curled out of girls trying to reinvent the world Or the colours of the rainbow. The fifth day, I opened the windows wide To let the lights shine in. “When I’m down on my knees you’re how I pray.” The sixth day I created my favourite masterpiece — Baroque. The seventh day, I admired myself in the mirror. I missed me I missed the time I had so much optimism I miss you And I miss writing so innocently.

Over the next two hours, we sampled from cheese plates, charcuterie platters, salads, roasted vegetables, tarts, and two risottos. I knew we were nowhere near done, but I was glad I'd worn a stretchy, forgiving dress. Next came the pastas, spring vegetables tossed with prawns and cavatappi, a beautiful macaroni and cheese, and a lasagna with duck ragù. It didn't end there---Chloé began to bring out the meats---a beautiful pork loin in a hazelnut cream sauce, a charming piece of bone-in chicken breast coated in cornflakes, a peppery filet mignon, and a generous slice of meat loaf with a tangy glaze. My favorite was the duck in marionberry sauce---the skin had been rubbed with an intoxicating blend of spices, the meat finished with a sweet, tangy sauce. It tasted like summer and Oregon all at once. We planned to open in mid-August, so the duck with fresh berries would be a perfect item for the opening menu. While I took measured bites from most of the plates, I kept the duck near and continued to enjoy the complex flavors offered by the spices and berry. Next came the desserts, which Clementine brought out herself. She presented miniatures of her pastry offerings---a two-bite strawberry shortcake with rose liqueur-spiked whipped cream, a peach-and-brown-sugar bread pudding served on the end of a spoon, a dark chocolate torte with a hint of cinnamon, and a trio of melon ball-sized scoops of gelato.

I guess I've been waiting so long I'm looking for perfection. That makes it tough." "Waiting for the perfect love?" "No, even I know better than that. I'm looking for selfishness. Perfect selfishness. Like, say I tell you I want to eat strawberry shortcake. And you stop everything you're doing and run out and buy it for me. And you come back out of breath and get down on your knees and hold this strawberry shortcake out to me. And I say I don't want it anymore and throw it out the window. That's what I'm looking for." "I'm not sure that has anything to do with love," I said with amazement. "It does," she said. "You just don't know it. There are times in a girl's life when things like that are incredibly important." "Things like throwing strawberry shortcake out the window?" "Exactly. And when I do it, I want the man to apologize to me. 'Now I see, Midori. What a fool I've been! I should have known that you would lose your desire for strawberry shortcake. I have all the intelligence and sensitivity of a piece of donkey shit. To make it up to you, I'll go out and buy you something else. What would you like? Chocolate mousse? Cheesecake?' " "So then what?" "So then I'd give him all the love he deserves for what he's done." "Sounds crazy to me." "Well, to me, that's what love is. Not that anyone can understand me though." Midori gave her head a little shake against my shoulder. "For a certain kind of person, love begins from something tiny or silly. From something like that or it doesn't begin at all.

I know you're a chocolate lover. I can always tell. I'm about to temper the chocolate. I have my own method; want to watch?" "Could I?" Inside my head, a little voice was reminding me that I had to get back to the office, but it was drowned out by the scent of chocolate, which flooded all my senses with a heady froth of cocoa and coffee, passion fruit, cinnamon and clove. I closed my eyes, and for one moment I was back in Aunt Melba's kitchen with Genie. I opened them to find Kim dancing with a molten river of chocolate. I stood hypnotized by the scent and the grace of her motions, which were more beautiful than any ballet. Moving constantly, she caressed the chocolate like a lover, folding it over and over on a slab of white marble, working it to get the texture right. She stopped to feed me a chocolate sprinkled with salt, which had the fierce flavor of the ocean, and another with the resonant intensity of toasted saffron. One chocolate tasted like rain, another of the desert. I tried tracking the flavors, pulling them apart to see how she had done it, but, like a magician, she had hidden her tricks. Each time I followed the trail, it vanished, and after a while I just gave up and allowed the flavors to seduce me. Now the scent changed as Kim began to dip fruit into the chocolate: raspberries, blackberries, tiny strawberries that smelled like violets. She put a chocolate-and-caramel-covered slice of peach into my mouth, and the taste of summer was so intense that I felt the room grow warmer. I lost all sense of time.

Herman and I have been doing a lot of talking about the cake the past couple of days, and we think we have a good plan for the three tiers. The bottom tier will be the chocolate tier and incorporate the dacquoise component, since that will all provide a good strong structural base. We are doing an homage to the Frango mint, that classic Chicago chocolate that was originally produced at the Marshall Field's department store downtown. We're going to make a deep rich chocolate cake, which will be soaked in fresh-mint simple syrup. The dacquoise will be cocoa based with ground almonds for structure, and will be sandwiched between two layers of a bittersweet chocolate mint ganache, and the whole tier will be enrobed in a mint buttercream. The second tier is an homage to Margie's Candies, an iconic local ice cream parlor famous for its massive sundaes, especially their banana splits. It will be one layer of vanilla cake and one of banana cake, smeared with a thin layer of caramelized pineapple jam and filled with fresh strawberry mousse. We'll cover it in chocolate ganache and then in sweet cream buttercream that will have chopped Luxardo cherries in it for the maraschino-cherry-on-top element. The final layer will be a nod to our own neighborhood, pulling from the traditional flavors that make up classical Jewish baking. The cake will be a walnut cake with hints of cinnamon, and we will do a soaking syrup infused with a little bit of sweet sherry. A thin layer of the thick poppy seed filling we use in our rugelach and hamantaschen, and then a layer of honey-roasted whole apricots and vanilla pastry cream. This will get covered in vanilla buttercream.

Working with chocolate always helps me find the calm centre of my life. It has been with me for so long; nothing here can surprise me. This afternoon I am making pralines, and the little pan of chocolate is almost ready on the burner. I like to make these pralines by hand. I use a ceramic container over a shallow copper pan: an unwieldy, old-fashioned method, perhaps, but the beans demand special treatment. They have traveled far, and deserve the whole of my attention. Today I am using couverture made from the Criollo bean: its taste is subtle, deceptive; more complex than the stronger flavors of the Forastero; less unpredictable than the hybrid Trinitario. Most of my customers will not know that I am using this rarest of cacao beans; but I prefer it, even though it may be more expensive. The tree is susceptible to disease: the yield is disappointingly low; but the species dates back to the time of the Aztecs, the Olmecs, the Maya. The hybrid Trinitario has all but wiped it out, and yet there are still some suppliers who deal in the ancient currency. Nowadays I can usually tell where a bean was grown, as well as its species. These come from South America, from a small, organic farm. But for all my skill, I have never seen a flower from the Theobroma cacao tree, which only blooms for a single day, like something in a fairytale. I have seen photographs, of course. In them, the cacao blossom looks something like a passionflower: five-petaled and waxy, but small, like a tomato plant, and without that green and urgent scent. Cacao blossoms are scentless; keeping their spirit inside a pod roughly the shape of a human heart. Today I can feel that heart beating: a quickening inside the copper pan that will soon release a secret. Half a degree more of heat, and the chocolate will be ready. A filter of steam rises palely from the glossy surface. Half a degree, and the chocolate will be at its most tender and pliant.

She is pissed off all the time,” he mumbled and I remained silent, letting him ramble. “She wants chocolate ice cream, I go in search of chocolate, but the time I get back she’s pissed because she wants strawberry instead. I can’t win.” He looked me straight in the eyes and I swear his expression was one of desperation. “It wasn’t like this before. With Liam she was so sweet. But I swear the damn devil has possessed my wife and she might kill me in my sleep one night.” It was then I laughed. “What the hell is so funny?” he asked. “I sleep with one eye open and one leg hanging off the bed touching the floor at my side. This way if I have to move fast I feel I’m one step closer.” He didn’t smile. There was absolutely no humor in his words. “Weren’t you the one that said you wanted five kids?” I asked. “I changed my mind. After this one, we’re done. I want Trinity back.” Again, complete seriousness. Poor guy looked lost. And it was the best damn thing to witness. Within four months of having Liam, Trinity was pregnant again. And this time she was cranky as hell. Everyone noticed it, but she directed all that aggravation toward the man she said was to blame. And the rest of us loved to witness his hell. “Go home, Chase,” I told him and he looked as if he wanted to argue. “Stop at the store and pick up every flavor of ice cream they got,” I told him. “Tell her she’s beautiful and rub her feet.” “I do that already,” he whined. “I tell her she’s beautiful, and no other woman has ever looked as amazing as her. I tell her I love her and that she is my world, but she is like the exorcist.” “Well it’s your job to take it. Let her growl and complain and just take it,” I told him. “Because at the end of the day you just need to remember one thing.” He looked at me like I was about to give him the best piece of advice. I almost felt bad about the fact that I had nothing reassuring to say. “What?” he asked and I cracked a smile, almost talking myself out of taking the chance at being an asshole. Then I thought about the fact that had the roles been reversed he would have jumped at the chance. “You are to blame for the state she is in.” He narrowed his eyes at me. “And the rest of us guys are loving that it’s you and not us being tortured.” “You’re an asshole,” he mumbled as he turned around and walked off toward his truck. I laughed the entire drive home.

STRAWBERRY SHORTBREAD BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position.   Hannah’s 1st Note: These are really easy and fast to make. Almost everyone loves them, including Baby Bethie, and they’re not even chocolate! 3 cups all purpose flour (pack it down in the cup when you measure it) ¾ cup powdered (confectioner’s) sugar (don’t sift un- less it’s got big lumps) 1 and ½ cups salted butter, softened (3 sticks, 12 ounces, ¾ pound) 1 can (21 ounces) strawberry pie filling (I used Comstock)*** *** - If you can’t find strawberry pie filling, you can use another berry filling, like raspberry, or blueberry. You can also use pie fillings of larger fruits like peach, apple, or whatever. If you do that, cut the fruit pieces into smaller pieces so that each bar cookie will have some. I just put my apple or peach pie filling in the food processor with the steel blade and zoop it up just short of being pureed. I’m not sure about using lemon pie filling. I haven’t tried that yet. FIRST STEP: Mix the flour and the powdered sugar together in a medium-sized bowl. Cut in the softened butter with a two knives or a pastry cutter until the resulting mixture resembles bread crumbs or coarse corn meal. (You can also do this in a food processor using cold butter cut into chunks that you layer between the powdered sugar and flour mixture and process with the steel blade, using an on-and-off pulsing motion.) Spread HALF of this mixture (approximately 3 cups will be fine) into a greased (or sprayed with Pam or another nonstick cooking spray) 9-inch by 13-inch pan. (That’s a standard size rectangular cake pan.) Bake at 350 degrees F. for 12 to 15 minutes, or until the edges are just beginning to turn golden brown. Remove the pan to a wire rack or a cold burner on the stove, but DON’T TURN OFF THE OVEN! Let the crust cool for 5 minutes. SECOND STEP: Spread the pie filling over the top of the crust you just baked. Sprinkle the crust with the other half of the crust mixture you saved. Try to do this as evenly as possible. Don’t worry about little gaps in the topping. It will spread out and fill in a bit as it bakes. Gently press the top crust down with the flat blade of a metal spatula. Bake the cookie bars at 350 degrees F. for another 30 to 35 minutes, or until the top is lightly golden. Turn off the oven and remove the pan to a wire rack or a cold burner to cool completely. When the bars are completely cool, cover the pan with foil and refrigerate them until you’re ready to cut them. (Chilling them makes them easier to cut.) When you’re ready to serve them, cut the Strawberry Shortbread Bar Cookies into brownie-sized pieces, arrange them on a pretty platter, and if you like, sprinkle the top with extra powdered sugar.

Of course making berry ice cream or at least a berry-banana mix is even healthier. My favorite is chocolate. To make it, blend dark, sweet cherries or strawberries mixed with a tablespoon of cocoa power, a splash of a milk of your choice (more if you want a milkshake), a capful of vanilla extract, and some pitted dates. If you didn’t yet get your nuts for the day, you can add some almond butter. Either way, you get an instant, decadent, chocolate dessert so nutritious that the more you eat, the healthier you are. Let me repeat that: The more you eat, the healthier you are. That’s my kind of ice cream!

Dairy Chiko, in the basement of Nakano Broadway, is a surrealist ice cream shop known for octuple-decker soft-serve cones. You can also order a smaller cone with less than one billion calories, but the draw at Dairy Chiko is watching how other people eat their towering cones of vanilla, yuzu, milk tea, matcha, ramune, orange, strawberry, and chocolate (flavors may vary). Walking while eating is taboo in Japan, and Dairy Chiko has no seating area, so people loiter near the stand, two to a cone, drawing spoons up the sides of the ice cream, trying to forestall the inevitable. Old ladies, meanwhile, usually order a small matcha cone and eat it with a spoon, avoiding the shame of a green milk mustache. Near Dairy Chiko is a cafe with a public seating area and a very angry-looking drawing of an eight-layer cone with the international NO symbol superimposed on it.

I am reminded of a study out of the U.S. Army Soldier Systems Center, in which researchers told employees they were testing some new strawberry yogurts and made up a story about why they had to eat in the dark. The yogurt was actually chocolate, but that didn’t seem to matter. Nineteen out of thirty-two subjects said that the yogurt had “good strawberry taste.

Tarts and chocolate cake.” Nettie started for the door. Vicky frowned. “What?” “Some folks like tarts. Others like chocolate cake. They’ll argue which one is best until the cows come home. Same with religion. Some folks like it served up one way, others like it another, but when it’s all said and done, it’s just dessert.

If I could write anything I wanted to, I'd write about the splendor of butter and sugar hitting your taste buds at the same time, or smooth pasta and sharp Romano, or a fat strawberry dipped in bittersweet chocolate.

I have a car to drop us off." He pointed to a sleek, black Escalade, and a uniformed driver leaped out to open the doors. Ken leaned over and whispered, "Nice touch." Grace wondered when the last time was that New London had seen a chauffeur. Von must have booked the service through Green Bay. He always did know how to make the grand gesture. Like when he'd brought her three dozen pink roses to match her rose-colored chiffon prom dress. And then there was the crowning touch, a small box of fresh strawberries dipped in his family's legendary Vasser chocolate. She could still practically taste the berries, ripe and sweet, with the contrast of the bittersweet dark chocolate.

He said wouldn't it be brilliant to have a food emporium on the ground floor of Fenton's, like Harrods, but have everything organic and locally grown." Diana paused to let the idea sink in. "I said not the ground floor of course, Fenton's isn't a supermarket, but the basement has been a dead zone for years. A whole floor dedicated to stationery when no one writes letters anymore." "A food emporium," Cassie repeated. "Fresh fish caught in the bay, oysters, crab when it's in season. Counters of vegetables you only find in the farmers market, those cheeses they make in Sonoma that smell so bad they taste good. Wines from Napa Valley, Ghirardelli chocolates, sourdough bread, sauces made by Michael Mina and Thomas Keller. Everything locally produced. And maybe a long counter with stools so you could sample bread and cheese, cut fruit, sliced vegetables. Not a true cafe because we'd keep the one on the fourth floor. It would have more the feel of a food bazaar, with the salespeople wearing aprons and white caps." Cassie closed her eyes and saw large baskets of vegetables, glass cases filled with goat cheese and baguettes, stands brimming with chocolate-covered strawberries.

Except for the coconut cake (filled with Meyer lemon curd and glazed with brown sugar), most of the desserts she made for Walter were not her best or most original, but they were exemplars of their kind: portly, solid-citizen desserts, puddings of rice, bread, and noodles-sweets that the Pilgrims and other humble immigrants who had scraped together their prototypes would have bartered in a Mayflower minute for Greenie's blood-orange mousse, pear ice cream, or tiny white-chocolate eclairs. Walter had also commissioned a deep-dish apple pie, a strawberry marble cheesecake, and a layer cake he asked her to create exclusively for him. "Everybody expects one of those, you know, death-by-chocolate things on a menu like mine, but what I want is massacre by chocolate, execution by chocolate- firing squad by chocolate!" he told her. So that very night, after tucking George in bed, Greenie had returned to the kitchen where she made her living, in a basement two blocks from her home, and stayed up till morning to birth a four-layer cake so dense and muscular that even Walter, who could have benched a Shetland pony, dared not lift it with a single hand. It was the sort of dessert that appalled Greenie on principle, but it also embodied a kind of uberprosperity, a transgressive joy, flaunting the potential heft of butter, that Protean substance as wondrous and essential to a pastry chef as fire had been to early man. Walter christened the cake Apocalypse Now; Greenie held her tongue. By itself, this creation doubled the amount of cocoa she ordered from her supplier every month. After it was on his menu for a week, Walter bet her a lobster dinner that before the year was out, Gourmet would request the recipe, putting both of them on a wider culinary map.

Cuddle in or take away at this super-popular all-organic cafe in the heart of Bryggen's tiny alleyways. Daily soups always include a vegan, vegetarian and meat option, and sandwiches are hearty. There's homemade lemonade and strawberry frappes in summer, killer hot chocolates when it's cold and excellent coffee year-round.

When everyone arrived at the formal garden, lunch had been laid out on the terrace by unseen hands. Bowls of strawberries and frosty buckets of champagne waited beside iced platters of salmon and dill, sliced cold flank steak and a salad composed of all the kitchen garden's earth-bound magic. A tiered cake stand held scores of macarons- pistachio, chocolate, raspberry and more exotic lavender and vanilla, thyme and honey, rose and tea, each topped with the corresponding herb or flower.

In the evenings the family gathered at Kirkwood Hall. Sometimes Andrew cooked, sometimes Delphine. There was a bounty of vegetables from the kitchen garden: tiny patty-pan squash, radishes both peppery and sweet, beets striped deep magenta and white, golden and green, butter lettuce and spinach and peas, zucchini blossoms stuffed with Graham's mozzarella and salty anchovies. Delphine whipped eggs from the chickens into souffles. Chicken- from the chickens, sadly- were roasted in a Dutch oven or grilled under a brick. Plump strawberries from the fields and minuscule wild ones from the forest were served with a drizzle of balsamic syrup or a billow of whipped cream. Delphine's baking provided custardy tarts, flaky biscuits, and deep, dark chocolate cake.

Just then, the waiter arrived, wheeling a wooden cart that carried an elaborate silver tray that was resplendent with assorted tea sandwiches of every shape and size, filled with savory fish and chicken salads, smoked salmon, pastel creams and little wisps of sprouts and cress, intermingled with tiny scones, colorful tarts, and petits fours. The waiter placed a bowl of clotted cream on the table, fresh butter, and a bowl of chocolate-covered strawberries.

She opened the fridge and took out butter and eggs and left them on the worktop. She filled the cups of four muffin trays with pink paper liners decorated with red and white hearts. She refused to dwell on the fact that Sunday was Valentine's Day, and that whichever customers bought one or more of her special sweetheart cupcakes tomorrow (strawberry center, white chocolate icing, sugar-paste heart on top) would in all likelihood be spending Valentine's Day with someone they loved, and who loved them back.

Why do you have my dress?” I march over, yanking her other drawers open to see what other treasures were waiting to be discovered. Just as I suspected, I find my grandmother’s antique, diamond-encrusted timepiece resting in a Strawberry Shortcake pencil box. I fired the last housekeeper over this missing watch. Another opened drawer contains a box of chocolate cupcakes and a half-eaten bag of family-sized potato chips, crumbs scattered and sticking to her winter sweaters. Shaking my head, I mutter her name under my breath.

Of course making berry ice cream or at least a berry-banana mix is even healthier. My favorite is chocolate. To make it, blend dark, sweet cherries or strawberries mixed with a tablespoon of cocoa power, a splash of a milk of your choice (more if you want a milkshake), a capful of vanilla extract, and some pitted dates. If you didn’t yet get your nuts for the day, you can add some almond butter.

Strawberries and chocolate have been our comfort food for years. Whatever the occasion

Hamburger, large fries, strawberry shake.” He turned back into the car. “Doc, you sure you don’t want something?” “No, thanks.” Gideon’s stomach still wasn’t quite settled, and the heat wasn’t helping. But he was thirsty. “Well, maybe a shake. Chocolate.” “And a chocolate shake,” John yelled into the mike. “Yo,” the speaker said metallically, and then a moment later: “That’ll be $3.54 at the first window, please.

Unfortunately, our brains don’t know the difference between regular sweeteners (like honey or sugar) and zero-calorie/artificial sweeteners (such as stevia, aspartame, or sucralose) or flavors from actual food (such as strawberries or chocolate) and zero-calorie-added flavors (including both natural and artificial food-like flavors). Do you remember the saying, “You can’t fool Mother Nature”? Well, these artificial sweeteners and added flavors actually are fooling Mother Nature, and it has definite consequences for our bodies. Our brains don’t understand that we have figured out how to make something that tastes like food but actually isn’t food, so they prepare for the calories … that never come.

My chocolate strawberry chiffon pie was a hit not to be missed: a chocolate crust filled with a pink strawberry custard studded with bits of fresh strawberry. I will make it again and this time I'll decorate it with sugared basil leaves and strawberry hearts. For my savory pie, I'm making a mixed mushroom filling with fresh herbs and taleggio, encased in a double crust that is studded with fresh rosemary and thyme. To decorate it, I've cut out of rolled an intricate forest scene and affixed it to the top crust with a wash of egg white.

By the stars, I’m not going to be able to eat. I’m so nervous.” I scooped up a plate, piling a stack of pancakes onto it with a topping of blueberries, strawberries, chopped banana, chocolate sauce and a waffle. I left the French toast and the ice cream. I just had no appetite at all.

I’ll take some antioxidants to combat stress and exercise-induced free radical damage, but I’m not talking about vitamin pills. I’m talking about blackberries, blueberries, strawberries, acai and goji berries, moringa, spinach, kale, carrots, and spirulina. I’ll also think about eating some walnuts for protein and drinking coconut water for electrolytes. And when I crave dessert, instead of ice cream or pie I’ll try blending banana and berries with coconut milk and cacao—a chocolate-flavored nutritious superfood high in antioxidants. A guilt-free delight.

Of course making berry ice cream or at least a berry-banana mix is even healthier. My favorite is chocolate. To make it, blend dark, sweet cherries or strawberries mixed with a tablespoon of cocoa powder, a splash of milk of your choice (more if you want a milkshake), a capful of vanilla extract, and some pitted dates. If you didn't yet get your nuts for the day, you can add some almond butter. Either way, you get an instant, decadent, chocolate desert so nutritious that the more you eat, the healthier you are. Let me repeat that: The more you eat, the healthier you are. That's my kind of ice cream! p292

I go inside the Starbucks and order a strawberry lemonade. As a recovering addict, I’ve decided to avoid every kind of psychoactive stimulant, including caffeine (but I’m not totally crazy; I’ll still make an exception for chocolate, since it only has a couple milligrams).

Waiting for the perfect love?” “No, even I know better than that. I’m looking for selfishness. Perfect selfishness. Like, say I tell you I want to eat strawberry shortcake. And you stop everything you’re doing and run out and buy it for me. And you come back out of breath and get down on your knees and hold this strawberry shortcake out to me. And I say I don’t want it anymore and throw it out the window. That’s what I’m looking for.” “I’m not sure that has anything to do with love,” I said with some amazement. “It does,” she said. “You just don’t know it. There are time in a girl’s life when things like that are incredibly important.” “Things like throwing strawberry shortcake out the window?” “Exactly. And when I do it, I want the man to apologize to me. “Now I see, Midori. What a fool I have been! I should have known that you would lose your desire for strawberry shortcake. I have all the intelligence and sensitivity of a piece of donkey shit. To make it up to you, I’ll go out and buy you something else. What would you like? Chocolate Mousse? Cheesecake?” “So then what?” “So then I’d give him all the love he deserves for what he’s done.” “Sounds crazy to me.” “Well, to me, that’s what love is…

For spring and summer, Dina baked delicate and light pastries fragranced with rosewater, meskouta orange bundt cake, and delicate raspberry macarons. When strawberries were in season in early June, she made airy fraisier cake. For autumn and winter, Dina worked with heavier ingredients: thick, dark chocolate, cinnamon, cardamom, gingerbread, and pumpkin. As the days grew colder and the light dimmed earlier and earlier, people started to crave that feeling of warmth and comfort. And Dina would give that to them, even if only for a short while. One special bake for this season was a ginger and persimmon cake, yellowed with saffron strands, which Dina had bought on her last trip to Morocco, and fresh vanilla pods, their sweet scent so potent that it wafted across the café. This was in addition to all the regular pastries and cakes she had on offer, which were all recipes her mother had taught her to bake. The cake made with dark honey from the Atlas mountains was an all-time customer favorite. Dina had imbibed it with a very specific spell, a childhood memory of a time that she must have fallen asleep on a car ride home, and although she was a little too big to be carried, she remembered her father lifting her into his arms, her mother closing the car door softly so as not to wake her, then carrying her upstairs and tucking her into bed. When she'd been fashioning the spell for the first time, it had occurred to Dina that one day your parents put you down and they never picked you up again, and so she'd made the honey cake to recreate that feeling of childhood comfort. That sensation of someone taking the utmost care of you, holding you close, was a feeling that many in the rushing city of London didn't experience often. Sometimes she wondered if she was really in the business of café ownership, or if she was more of a fairy godmother in disguise. Undeniably, the magical pastries were great at keeping customers coming back for more, so that was a bonus on the businesswoman side of things.

chocolate, strawberry, vanilla and honeycomb.

If chocolate were a mandatory part of breakfast, people wouldn’t be so grouchy in the morning.

Well, come along then.” St. Just held out a hand. “We will feed you and then see what’s to be done with you.” The child stared at his hand, frowned, and looked up at his face, then back down at his hand. The earl merely kept his hand outstretched, his expression calm. “Meat pies,” he mused aloud. “Cheese toast, cold cider, apple tarts, strawberry cobbler, sausage and eggs, treacle pudding, clean sheets smelling of sunshine and lavender, beeswax candles…” He felt a tentative touch of little fingers against his palm, so he closed his hand around those fingers and let his voice lead the child along. “Berry tarts, scones in the morning, ham, bacon, nice hot tea with plenty of cream and sugar, kippers, beefsteak, buttered rolls and muffins…” “Muffins?” the child piped up wistfully. St. Just almost smiled at the angelic expression on the urchin’s face. Great blue eyes peered out of a smudged, beguiling little puss, a mop of wheat blond curls completing a childish image of innocence. “Muffins.” The earl reiterated as they gained the side terrace of the manor and passed indoors. “With butter and jam, if you prefer. Or chocolate, or juice squeezed from oranges.” “Oranges?” “Had them all the time in Spain.” “You were in Spain?” the child asked, eyes round. “Did you fight old Boney?” “I was in Spain,” the earl said, his tone grave, “and Portugal, and France, and I fought old Boney. Nasty business, not at all as pleasant as the thought of tea cakes or clean linen or even some decent bread and butter.” “Bread

Sweet Tooth   Chocolate tresses cascade down your back, Thick honey and cinnamon reside in your eyes, Strawberry ice cream flavors your lips, And you speak with mint bubblegum replies, You give every piece of your apple pie heart, And heal with your macaroon touch, A caramel kindness fills your soul, And you wonder why I crave you so much. – L.H. @lhoferpoetry

Cocoa is loaded with compounds called flavonoids, which are also found in cranberries, apples, strawberries, onions, tea, and red wine, placing chocolate in excellent company. There are more than 4,000 of these flavonoids in the plant kingdom. In plants, flavonoids provide important protection like shielding from environmental

Books by Joanne Fluke CHOCOLATE CHIP COOKIE MURDER STRAWBERRY SHORTCAKE MURDER BLUEBERRY MUFFIN MURDER LEMON MERINGUE PIE MURDER FUDGE CUPCAKE MURDER SUGAR COOKIE MURDER PEACH COBBLER MURDER CHERRY CHEESECAKE MURDER KEY LIME PIE MURDER CANDY CANE MURDER CARROT CAKE MURDER CREAM PUFF MURDER PLUM PUDDING MURDER APPLE TURNOVER MURDER DEVIL’S FOOD CAKE MURDER GINGERBREAD COOKIE MURDER JOANNE FLUKE’S LAKE EDEN COOKBOOK CINNAMON ROLL MURDER RED VELVET CUPCAKE MURDER Published by Kensington Publishing Corporation