Flavors For Coffee Quotes & Sayings

Eighteen luscuios scrumpitous flavors,
Chocolate,Lime and Cherry
Coffee,Pumpkin, Fudge-Banana,
Caramel Cream and boysenberry.
Rocky Road and Toasted Almond,
Butterscotch,Vanilla Dip, Butter Brinkle,
Apple Ripple,Coconut,and Mocha Chip, Brandy Peach and Lemon Custard.
Each scoop lovely.smooth and round. Tallest cream cone in town lying there on the ground. — Shel Silverstein

I'm obsessed with Starbucks seasonal flavors. I love their seasonal cups. I love their pumpkin-flavored coffee. I love that. I absolutely love, love, love Starbucks seasonal everything. — Adrienne Bailon

I didn't know until I licked the mocha buttercream from my third devil's food cupcake that this was the flavor of starting over- dark chocolate with that take-charge undercurrent of coffee.
I could actually taste it, feel it. And now I craved it. — Judith Fertig

It may also be that, quite apart from any specific references one food makes to another, it is the very allusiveness of cooked food that appeals to us, as indeed that same quality does in poetry or music or art. We gravitate towards complexity and metaphor, it seems, and putting fire to meat or fermenting fruit and grain, gives us both: more sheer sensory information and, specifically, sensory information that, like metaphor, points away from the here and now. This sensory metaphor - this stands for that - is one of the most important transformations of nature wrought by cooking. And so a piece of crisped pig skin becomes a densely allusive poem of flavors: coffee and chocolate, smoke and Scotch and overripe fruit and, too, the sweet-salty-woodsy taste of maple syrup on bacon I loved as a child. As with so many other things, we humans seem to like our food overdetermined. — Michael Pollan

We still hadn't learned, though, that growing up is all about getting hurt. And then getting over it. You hurt. You recover. You move on. Odds are pretty good you're just going to get hurt again. But each time, you learn something. Each time, you come out of it a little stronger, and at some point you realize that there are more flavors of pain than coffee. — Jim Butcher

If words had flavors, hers would be bitter almonds and coffee grounds. — Jodi Picoult

It seems reasonable to say that people make good choices in contexts in which they have experience, god information, and prompt feedback - say, choosing among ice cream flavors. People know whether they like chocolate, vanilla, coffee, licorice, or something else. They do less well in contexts in which they are inexperienced and poorly informed, and in which feedback is slow or infrequent - say, in choosing between fruit and ice cream (where the long-term effects are slow and feedback is poor) or in choosing among medical treatments or investment options. If you are given fifty prescription drug plans, with multiple and varying features, you might benefit from a little help. So long as people are not choosing perfectly, some changes in the choice architecture could make their lives go better (as judged by their own preferences, not those of some bureaucrat). — Cass R. Sunstein

The first Monday's cupcakes had been elderflower, two days later and three tiers in honey and walnut, the day after that and toffee apple, the next cake- coffee and walnut, then banoffee, then chocolate and maple. — Anouska Knight

Coffee is a lot like people. In many ways, it's deceiving. The sweetness that you smell as it brews is more often than not a fallacy. The scent of a dark roasted coffee bean promises you rich flavors with hints of chocolate and hazelnut, but if you're not used to coffee's deceptiveness, you're left with a bitter aftertaste dangling at the back of your throat. To those of us who are used to it- we've grown a fondness for that bitter taste. It's complex. It's teasing. It reminds us that most things in life are not consistently sweet with every sip. One morning, your coffee might brew mild with just a flirtation of nutty undertones, And the next morning, it might be pelting you in the face with those same nuts, leaving little stinging marks with each sip. It's moody. It's not easy to perfect. But when you get the perfect brew, it's rewarding. And that same perfection is not guaranteed tomorrow just because you managed it today. — Katana Collins

God save her from annoying Alphas. — Jill Shalvis

Growing up is all about getting hurt. And then getting over it. You hurt. You recover. You move on. Odds are pretty good you're just going to get hurt again. But each time, you learn something. Each time you come out of it a little stronger, and at some point you realize there are more flavors of pain than coffee ... Pain does two things: it teaches you, tells you that you're alive. Then it passes away and leaves you changed ... and everything that will ever happen to you in life is going to involve it in one way or another. (pg. 282) — Jim Butcher

All those rumors about her being underweight are trash. She's [Calista Flockhart] gorgeous. — Ben Stiller

Besides, I thought it was kind of cool that you noticed I have good dexterity." he waved his fingers in front of my face. "I like the idea of you thinking about what my hands can do." He winked before turning to leave.
I flushed even redder. "I wasn't thinking about your hands," I called after him.
"Sure you weren't."
"I wasn't. I was trying to be nice."
Drew turned around to face me, leaning against the doorjamb. "Admit it. you're thinking about it now." He saluted and left.
I kicked the cart Darn it. Now I was thinking about it. — Eileen Cook

The truth is: We serve a generous God. He delights in giving us opportunities beyond our capabilities. He has promised to equip us, and remain with us through each bend in the road. — David Jeremiah

At Rainbow Cake, January's special flavors would be dark chocolate and coffee, those pick-me-ups we all needed to start the day- or a new year. To me, their toasty-toasty flavors said that even if you only had a mere handful of beans and your life went up in flames, you could still create something wonderful.
A little trial by fire could do you good. After all, if it worked so well with raw cacao and coffee beans, it could work for others, including me. — Judith Fertig

Late-night shows are 'Chopped.' Who are your guests tonight? Your guests tonight are veal tongue, coffee grounds and gummy bears. There, make a show ... Make an appetizer that appeals to millions of people. That's what I like. How could you possibly do it? Oh, you bring in your own flavors. Your own house band is another flavor. — Stephen Colbert

We, one and all of us, have an instinct to pray; and this fact constitutes an invitation from God to pray. — Charles Sanders Peirce

Mmm, butt bagels." Elody reaches into the bag and pulls out a bagel, half squashed, then makes a big deal of taking an enormous bite out of it. "Taste like Victoria's Secret."
"Taste like thong floss," I say.
"Taste like crack," Lindsay says.
"Taste like fart," Elody says, and Lindsay spits coffee on the dashboard, and I start laughing and can't stop, and all the way to school we're thinking of flavors for butt bagels, and I'm thinking that this
my life, my friends
might be weird or screwy or imperfect or damaged or whatever, but it's never seemed better to me. — Lauren Oliver

When I lived in New York and went to Chinatown, I learned that these flavors and their meanings were actually a foundation of ancient Chinese medicine.
Salty translated to fear and the frantic energy that tries to compensate for or hide it.
Sweet was the first flavor we recognized from our mother's milk, and to which we turned when we were worried and unsure or depressed.
Sour usually meant anger and frustration.
Bitter signified matters of the heart, from simply feeling unloved to the almost overwhelming loss of a great love. Most spices, along with coffee and chocolate, had some bitterness in their flavor profile. Even sugar, when it cooked too long, turned bitter. But to me, spice was for grief, because it lingered longest. — Judith Fertig

I looked up to see the sun struggling behind a gray mass of snow clouds.
I could relate.
And then a beam of sunlight found a way through. A sign? Maybe.
But what was this? I gasped. The bakery esters had refracted into visible bands of flavor.
Red raspberry, orange, and the yellow of lemon and butter.
Pistachio, lime, and mint green.
The deepest indigo of a fresh blueberry
The violet that blooms when crushed blackberries blend into buttercream.
The Roy G. Biv that a baker loves.
And then the darkness: chocolate, spice, coffee, and burnt-sugar caramel. — Judith Fertig

Such a social-media environment; it is merely the most recent and most efficient way that humans have found to scratch a prehistoric itch. The compelling nature of social media, then, can be traced back in part to the evolution of the social brain, as — Tom Standage

The centuries last passed have also given the taste important extension; the discovery of sugar, and its different preparations, of alcoholic liquors, of wine, ices, vanilla, tea and coffee, have given us flavors hitherto unknown. — Jean Anthelme Brillat-Savarin

Doing the stereotypical solo bores me. — Adam Jones