Bread And Chocolate Quotes & Sayings

Here are some questions I am constantly noodling over: Do you splurge or do you hoard? Do you live every day as if it's your last, or do you save your money on the chance you'll live twenty more years? Is life too short, or is it going to be too long? Do you work as hard as you can, or do you slow down to smell the roses? And where do carbohydrates fit into all this? Are we really all going to spend our last years avoiding bread, especially now that bread in American is so unbelievable delicious? And what about chocolate? — Nora Ephron

Look at bread, and see it as a Dairy Milk Cadbury's chocolate bar, and say to yourself, 'OK, you don't need that.' Bread is bad. — James Corden

My biggest tip is this ... treat bread like chocolate. You wouldn't have a chocolate bar in the morning and then a double chocolate bar at lunch and then some chocolate before dinner. I was essentially eating a loaf of bread a day. And that doesn't work for me. — James Corden

Jerry took a large slice of wheaten bread, spread with golden butter, and bit into it with her small white teeth. It was a natural gesture - she was very hungry indeed - but to Sam, there was something symbolic about it. Jerry was like bread, he thought. She was like good wholesome wheaten bread, spread thick with honest farm butter; and the thought crossed his mind, that a man might eat bread forever and ever, and not tire of it, and it would never clog his palate like sweet cakes or pastries or chocolate eclairs. — D.E. Stevenson

When Barnet returned his men were already calling out for water, and all day long the line of pits suffered greatly from thirst. For food they had chocolate and bread. 'At — H.G.Wells

My dirty little secret is that I hate running. I don't like cardio. I also really like food, and all kinds of food - bread, chocolate, all of the yummy stuff. I up my cardio quite a bit and I start cutting out carbs, sugar, and salt just to try to get as lean as I can. — Christopher Gorham

Reading is a staple of life, like bread or water. Or chocolate. — Rett MacPherson

But there were endless rewards. There was a pervasive sense of adventure, that a surprise was just waiting to be discovered in the next encounter or at the end of the next street. There was the food, of course-even the banal cafe seemed to serve something exquisite-and the artistry with which it was all done, right down to the tiny scenarios in bread and chocolate that were unveiled fortnightly in our boulanger's window. I even came to appreciate-in memory, to bask in-the flirtatious comments made by men in the street, bending every rule in my postfeminist, Anglo-American playbook as I did so, seeing it all as just more joyous street theater in a city that was alive with it, especially in warm weather when everyone was out. I knew that I would remember all of it always, that Paris would be there forever in sharply delineated images,a pack of mental cards to be shuffled through, rearranged, anytime I liked. — Penelope Rowlands

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

I don't diet, I don't do fads, I've just decided to not eat carbs. So no more bread and pasta for the month. I can't live without chocolate, though. I've always got a bar in my handbag. It has to be 72%. Any less and it's too sweet, any more and it's inedible. Like I said, I'm very particular. — Nancy Meyers

Kings of a bakery? The very suggestion was laughable. How easy it was to assume that elsewhere was infinitely better than where you stood. Sometimes at night, she dreamed of the TEXAS, U.S.A. magazine advertisement, envisioning a land with row upon row of fat loaves laden with jeweled fruits; bread cubes sodden with thick lamb stew; sugar-dusted sweet breads, ginger-spiced cookies, and fat wedges of chocolate cake soaked in Kirschwasser. She'd awake with cold drool down her chin. Regardless of the family's lack of resources, one of Papa's famous Black Forest cakes had miraculously prevailed. Dressed in a layer of bittersweet chocolate shavings — Sarah McCoy

Why do only the awful things become fads? I thought. Eye-rolling and Barbie and bread pudding. Why never chocolate cheesecake or thinking for yourself? — Connie Willis

Add Fat Don't be afraid of fat. Add extra butter to anything. Drizzle olive oil over pasta or salads or even meat just prior to serving (don't heat it if possible). Olive oil mixed with herbs is also great for dipping bread into. (Try the soaked no-knead bread in this book.) Pan-fry meat and fish with some coconut oil, beef tallow, or lard. Make "candy" from coconut oil, honey, shredded coconut, and chocolate (if you like). — Anonymous

In lecturing on cookery, as on housebuilding, I divide the subject into, not four, but five grand elements: first, Bread; second,Butter; third, Meat; fourth, Vegetables; and fifth, Tea
by which I mean, generically, all sorts of warm, comfortable drinks served out in teacups, whether they be called tea, coffee, chocolate, broma, or what not. I affirm that, if these five departments are all perfect, the great ends of domestic cookery are answered, so far as the comfort and well-being of life are concerned. — Harriet Beecher Stowe

Cast bread upon the water and it comes back chocolate cake! — Barbara B. Appelbaum

And not wretched sausages half full of bread and soya bean either, but real meaty, spicy ones, fat and piping hot and burst and just the tiniest bit burnt. And great mugs of frothy chocolate, and roast potatoes and roast chestnuts, and baked apples with raisins stuck in where the cores had been, and then ices just to freshen you up after all the hot things. — C.S. Lewis

Mary had become anxious in her old age, and she hated being away from the house for long. She'd hold the girls' hands tightly and calm herself by telling them what she would make for first frost that year- pork tenderloins with nasturtiums, dill potatoes, pumpkin bread, chicory coffee. And the cupcakes, of course, with all different frostings, because what was first frost without frosting? Claire had loved it all, but Sydney had only listened when their grandmother talked of frosting. Caramel, rosewater-pistachio, chocolate almond. — Sarah Addison Allen

When I was 16 and arrived in France, I discovered chocolate mousse. I was crazy about the bread, too. Every morning, I'd go to the bakery and get a fresh croissant. It made me feel very sophisticated. — Jerry Hall

Adding chocolate chips to almost anything aside from cookies - pancakes, banana bread, etc. - is just an apology for making an inferior product. "Oh, these are my chocolate-chip pancakes!" Well, then you don't make good pancakes on their own. You can't hide behind a thin veil of chocolate forever, home cooks of America. — Bryan Bishop