Swiss Chocolate Quotes

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On Saturday, he ate through one piece of chocolate cake, one ice-cream cone, one pickle, one slice of Swiss cheese, one slice of salami, one lollipop, one piece of cherry pie, one sausage, one cupcake, and one slice of watermelon That night he had a stomach ache.
Eric Carle (The Very Hungry Caterpillar)
He rolled his eyes. "First, my Dad's Korean and my mom was Swedish. Second, I totally suck at math. I don't like cuckoo clocks or skiing or fancy chocolate either." I sputtered a laugh. "I think that's Swiss.
Kelley Armstrong (The Summoning (Darkest Powers, #1))
Funny people, the Swiss,” he said. “While the rest of us hide our sins, they stuff theirs with liqueur, wrap them in silver paper, add a ribbon, and sell them at the price of gold. The prefect has just sent me a huge box of chocolates from Zurich,
Carlos Ruiz Zafón (Marina)
In an Italian restaurant we expect to find spaghetti in tomato sauce; in Polish and Irish restaurants lots of potatoes; in an Argentinian restaurant we can choose between dozens of kinds of beefsteaks; in an Indian restaurant hot chillies are incorporated into just about everything; and the highlight at any Swiss café is thick hot chocolate under an alp of whipped cream. But none of these foods is native to those nations.
Yuval Noah Harari (Sapiens: A Brief History of Humankind)
I opened the bag and pulled out a small box of chocolates. “Happy anniversary.” “Oh. Thanks.” She flashed me a huge smile that would have looked totally real … if I didn’t know her better. “Simon said that’s what I should get you. That or flowers. So you like it?” “Sure.” “Liar.” Her face went bright red now as she stammered, “N-no, really. It’s great. It’s—” “Completely and totally impersonal. Like something you’d buy in bulk for all your teachers.” “No, I like this kind. You know I do and—” She stopped as I held out the bag. “Your real gift,” I said. She looked in and let out a choking laugh. Then, still grinning, she reached in and pulled out a penlight, a Swiss army knife and a purse-sized can of mace. She sputtered another laugh. “This is …” “Practical?” I said. “In my life, it is definitely practical. But I was going to say thoughtful.” She smiled up at me. “The most thoughtful gift I’ve ever gotten.” “And the most completely unromantic? Simon almost had a heart attack when I showed him. He made me get the chocolates, as a backup.” “I’m sure he did. Which I suppose explains why I ended up with you instead.” She rose on tiptoes again and put her arms around my neck. “Because buying me gifts to keep me safe? That’s my idea of romantic.”
Kelley Armstrong (Belonging (Darkest Powers, #3.5))
The research is still in its infancy, as we have seen, but, in early March 2020, Nature Communications published a model study that followed the link all the way from shelf to sickbed in one case: malaria, one of those beneath-the-radar diseases, affecting some 230 million and killing 400,000 per year, the vast majority in rainforest biomes. Deforestation is a boost for the mosquito vectors. More sunlight reaches the soil where the larvae develop; when biodiversity retreats, fewer animals prey on them. Nigeria suffers most from malaria due to deforestation. It is largely caused by the export of timber and cocoa. Such commodities end up in the north: consumers with the greatest malaria footprint are the cocoa-guzzling Dutch and Belgians, Swiss and Germans. 'In this unequal value chain, ecosystem degradation and malaria risk are borne by low-income producers' - or, in plainer terms: the Europeans get the chocolate and the profits, the Africans the mosquitos.
Andreas Malm (Corona, Climate, Chronic Emergency: War Communism in the Twenty-First Century)
We still talk a lot about ‘authentic’ cultures, but if by ‘authentic’ we mean something that developed independently, and that consists of ancient local traditions free of external influences, then there are no authentic cultures left on earth. Over the last few centuries, all cultures were changed almost beyond recognition by a flood of global influences. One of the most interesting examples of this globalisation is ‘ethnic’ cuisine. In an Italian restaurant we expect to find spaghetti in tomato sauce; in Polish and Irish restaurants lots of potatoes; in an Argentinian restaurant we can choose between dozens of kinds of beefsteaks; in an Indian restaurant hot chillies are incorporated into just about everything; and the highlight at any Swiss café is thick hot chocolate under an alp of whipped cream. But none of these foods is native to those nations. Tomatoes, chilli peppers and cocoa are all Mexican in origin; they reached Europe and Asia only after the Spaniards conquered Mexico. Julius Caesar and Dante Alighieri never twirled tomato-drenched spaghetti on their forks (even forks hadn’t been invented yet), William Tell never tasted chocolate, and Buddha never spiced up his food with chilli. Potatoes reached Poland and Ireland no more than 400 years ago. The only steak you could obtain in Argentina in 1492 was from a llama. Hollywood films have perpetuated an image of the Plains Indians as brave horsemen, courageously charging the wagons of European pioneers to protect the customs of their ancestors. However, these Native American horsemen were not the defenders of some ancient, authentic culture. Instead, they were the product of a major military and political revolution that swept the plains of western North America in the seventeenth and eighteenth centuries, a consequence of the arrival of European horses. In 1492 there were no horses in America. The culture of the nineteenth-century Sioux and Apache has many appealing features, but it was a modern culture – a result of global forces – much more than ‘authentic’.
Yuval Noah Harari (Sapiens: A Brief History of Humankind)
What is he? I definitely see Newfie, and maybe some chocolate Lab, but what else?” Morgan asked. “I did a DNA test on him and it said he was Newfoundland, Lab, Greater Swiss Mountain Dog, and Chihuahua.” Morgan shook her head. They’ve always gotta throw in that weird one, right?
Victoria Schade (Dog Friendly)
We have access to whatever we want from the FoF fridges and pastries for flavoring or toppings, so I go with a fancy Swiss chocolate for the base with plans to infuse it with pureed mint. It's a glorified mint chocolate chip, but it feels like I'm taking a huge risk. Benny gets quite the kick out of teasing me about putting leaves in my ice cream, even though I show him repeatedly that the mint is not in leaf form by the time I'm mixing it with the chocolate.
Kaitlyn Hill (Love from Scratch)
through any structure without detection by his prey. He was a flawless assassin. It was just before five local time when Steven settled into the plush leather seating of the first-class compartment. The Deutsche Bahn Intercity Express, or ICE, was a high-speed train connecting major cities across Germany with other major European destinations. The trip to Frankfurt would take about four hours, giving him time to spend some rare personal time with his team. Slash was the first to find him. The men shook hands and sat down. Typically, these two longtime friends would chest bump in a hearty bro-mance sort of way, but it would be out of place for Europe. “Hey, buddy,” said Steven. “Switzerland is our new home away from home.” “It appears so, although the terrain isn’t that different from our place in Tennessee,” said Slash. “I see lots of fishin’ and huntin’ opportunities out there.” Slash grew up on his parents’ farm atop the Cumberland Plateau of Tennessee about halfway between Nashville and Knoxville. His parents were retired and spent their days farming while raising ducks, rabbits and some livestock. While other kids spent their free time on PlayStation, Slash grew up in the woods, learning survival skills. During his time with the SEAL Teams, he earned a reputation as an expert in close-quarters combat, especially using a variety of knives—hence the nickname Slash. “Beats the heck out of the desert, doesn’t it?” asked Steven. After his service ended, Slash tried a few different security outfits like Blackwater, protecting the Saudi royal family or standing guard outside some safe house in Oman. “I’m not saying the desert won’t call us back someday, but I’ll take the Swiss cheese and German chocolate over shawarma and falafel every friggin’ day!” “Hell yeah,” said Slash. “When are you comin’ down for some ham and beans, along with some butter-soaked cornbread? My folks really wanna meet you.” “I need to, buddy,” replied Steven. “This summer will be nuts for me. Hey, when does deer hunting season open?” “Late September for crossbow and around Thanksgiving otherwise,” replied Slash. Before the guys could set a date, their partners Paul Hittle and Raymond Bower approached their seats. Hittle, code name Bugs, was a former medic with Army Special Forces who left the Green Berets for a well-paying job with DynCorp. DynCorp was a private
Bobby Akart (Cyber Attack (The Boston Brahmin #2))
Can liquid be considered a proper dessert? Oui, in the rare instance that it's something as exquisite as Angelina's signature chocolat "l'Africain." So obscenely thick and outrageously rich, it's even better than when, as a kid, I'd sip Swiss Miss hot cocoa and savor those mini-marshmallows after sledding on an icy winter day. Angelina's hot chocolate is so smooth and velvety, each sip sensually coats your tongue and teeth. It's both refined and indulgent; it's a simple recipe but a sophisticated experience. It arrives on a silver tray and is served perfectly warm- not scalding hot- with a side of whipped cream sculpted into a decorative puff. It's the perfect way to warm up on a rainy spring day. A decadent way to get your day's chocolate quota. It's hot chocolate worth the price of airfare to Paris.
Amy Thomas (Paris, My Sweet: A Year in the City of Light (and Dark Chocolate))
Defense: Regeneration Anchovies Apple peel Apples (Granny Smith, Red Delicious, Reinette) Apricots Arctic char Bamboo shoots Barley Beer Belgian endive Bigeye tuna Bitter melon Black bass Black chokeberry Black plums Black raspberries Black tea Blackberries Blueberries Blueberries (dried) Bluefin tuna Bluefish Bottarga Capers Carrots Caviar (sturgeon) Celery Chamomile tea Cherries Cherries (dried) Chestnuts Chia seeds Chile peppers Chinese celery Cockles (clam) Coffee Collard greens Concord grape juice Cranberries Cranberries (dried) Dark chocolate Eastern oysters Eggplant Escarole Fiddleheads Fish roe (salmon) Flax seeds Frisee Ginseng Goji berries Grapes Gray mullet Green beans Green tea Hake Halibut John Dory (fish) Kale Kiwifruit Lychee Mackerel Mangoes Manila clams Mediterranean sea bass Mustard greens Nectarines Olive oil (EVOO) Onions Oregano Pacific oysters Peaches Peanuts Peppermint Persimmon Pistachios Plums Pomegranates Pompano (fish) Pumpkin seeds Puntarelle Purple potatoes Radicchio Rainbow trout Raspberries Razor clams Red-leaf lettuce Red mullet Red wine (Cabernet, Cabernet Franc, Petit Verdot) Redfish Rice bran Rosemary Saffron Salmon Sardine Sea bass Sea bream Sea cucumber Sesame seeds Soy Spinach Spiny lobster Squash blossoms Squid ink Strawberries Sultana raisins Sunflower seeds Swiss chard Swordfish Tardivo di Treviso Thyme Truffles Tuna Turmeric Walnuts Wasabi Watercress Whole grains Yellowtail (fish)
William W. Li (Eat to Beat Disease: The New Science of How Your Body Can Heal Itself)
Defense: Immunity Acerola Aged garlic Apple peel Apples (Granny Smith, Red Delicious, Reinette) Apricots Arugula Bamboo shoots Barley Belgian endive Black plums Black raspberries Black tea Blackberries Blackberries (dried) Blueberries Blueberries (dried) Bok choy Broccoli Broccoli rabe Broccoli sprouts Cabbage Camu camu Capers Carrots Cauliflower Chamomile tea Chanterelle mushrooms Cherries Cherries (dried) Cherry tomatoes Chestnuts Chia seeds Chile peppers Coffee Collard greens Concord grape juice Cranberries Cranberries (dried) Cranberry juice Dark chocolate Eggplant Enoki mushrooms Escarole Fiddleheads Flax seeds Frisee Ginseng Goji berries Grapefruit Green tea Guava Kale Kimchi Kiwifruit Licorice root Lychee Maitake mushrooms Mangoes Morel mushrooms Mustard greens Nectarines Olive oil (EVOO) Onions Orange juice Oranges Oyster mushrooms Pacific oysters Peaches Peppermint Plums Pomegranates Porcini mushrooms Pumpkin seeds Puntarelle Radicchio Raspberries Razor clams Red-leaf lettuce Red wine (Cabernet, Cabernet Franc, Petit Verdot) Romanesco Rosemary Rutabaga Saffron Sauerkraut Sesame seeds Shiitake mushrooms Spinach Squash blossoms Squid ink Strawberries Sultana raisins Swiss chard Tardivo di Treviso Truffles Turmeric Turnips Walnuts Watercress White button mushrooms
William W. Li (Eat to Beat Disease: The New Science of How Your Body Can Heal Itself)
At the sight of the dozen assorted cupcakes, as bright and optimistic as party hats, Louise's eyes lit up. "How wonderful!" she said, clapping her hands together again. I handed her one of the red velvet cupcakes that I'd made in the old-fashioned style, using beets instead of food coloring. I'd had to scrub my fingers raw for twenty minutes to get the crimson beet stain off them, but the result was worth it: a rich chocolate cake cut with a lighter, nearly unidentifiable, earthy sweetness, and topped with cream cheese icing and a feathery cap of coconut shavings. For Ogden, I selected a Moroccan vanilla bean and pumpkin spice cupcake that I'd been developing with Halloween in mind. It was not for the faint of heart, and I saw the exact moment in Ogden's eyes that the dash of heat- courtesy of a healthy pinch of cayenne- hit his tongue, and the moment a split-second later that the sugary vanilla swept away the heat, like salve on a wound. "Oh," he said, after swallowing. He looked at me, and I could see it was his turn to be at a loss for words. I smiled. Louise, on the other hand, was half giggling, half moaning her way through a second cupcake, this time a lemonade pound cake with a layer of hot pink Swiss meringue buttercream icing curling into countless tiny waves as festive and feminine as a little girl's birthday tiara. "Exquisite!" she said, mouth full. And then, shrugging in her son's direction, her eyes twinkling. "What? I didn't eat lunch.
Meg Donohue (How to Eat a Cupcake)
I'm going to explode," my dad says, rubbing his stomach gleefully. He's just put down a massive sandwich piled with corned beef, pastrami, chopped liver, and Swiss cheese, with a slide of crispy onion strings and a vanilla malt. "Tilt," I say, making the time-out signal with my hands. I managed to get three-quarters of the way through a turkey club with no tomatoes and Thousand Island instead of mayo, with a pile of extra-crispy fries and a chocolate phosphate. Not to mention the bucket of pickles, and the soup, chicken with kreplach and noodles for him, sweet-and-sour cabbage for me.
Stacey Ballis (Wedding Girl)
An emerging field of study has begun to evaluate the extent to which this gut flora impacts food choice, establishing a fascinating link between microorganisms and the foods we pine for. In other words, there’s evidence to support a microbial basis for craving. To illustrate, a team of Swiss researchers determined that people who crave chocolate actually harbor different types of microbial colonies in their gut than those who are indifferent to chocolate. And there’s evidence to suggest that this may indeed be the case for many other types of food as well.*6 But what does this mean? Certain microbiologists, including my friend Compton Rom, submit that there is in fact a very direct and causal connection between our intestinal microbial ecology and the way we think. That, in fact, these microbes message our brains, effectively telling us what to eat. Turns out, it’s our microbes that hold sway over our cravings.
Rich Roll (Finding Ultra: Rejecting Middle Age, Becoming One of the World's Fittest Men, and Discovering Myself)
He sent flowers. He sent jewelry. He sent chocolates, and not those overly refined Swiss ones either—nice chewy, nutty American ones.
Nora Ephron (Heartburn)