shapeofthings (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
shapeofthings) wrote2004-06-09 03:13 pm
shapeofthings) wrote2004-06-09 03:13 pm
Sugar high!!!
I'm eating these mini MilkyWays that someone was selling in the canteen for a fundraiser. i don't even like milk chocolate, let alone milky ways, but I had a major chocolate craving and it's pretty much the best I can do around here. maybe I'll bring in my own stash of the good stuff: Lindt 85% cocoa dark chocolate - one piece is enough! But anyway, I only have pseudo chocolate, and I've eaten so much of it in search of that lovely cocoa-induced endorphin release that I'm on a sugar high, but alas, no endorphins.
I don't think they should be allowed to call something chocolate unless it contains a minimum amount of cocoa - say 25%. Of course, that rules out white chocolate straight away, but so it should! Nasty concoction of milk and sugar with only cocoa butter instead of the real deal. Bleugh! But then, people tell me I'm a snob with this kind of thing. I don't eat insta-food and don't drink instant coffee. I haven't eaten Maccas in about 6 years. I'm all fresh roasted espresso and fresh herbs, home cooking and red wine. The way I see it, the small pleasures are what make life so enjoyable. This world is too busy and life is too short to eat packet food and drink goon ;-)
Ok, so that doesn't explain the chilli thing, but I'll put that down to addiction. There's a lovely rush to be gained from capsicain, and besides, spice is nice! And no, pepper doesn't count as spice; especially if it's the ground white stuff! There's an art to spicy cooking - a skill in blending the flavours for maximum depth. Spicy food is sensory fulfillment. As is cheese. I don't know what it is about cheese, but good cheese is just irresistable. Brie, peccorino, white mould, goats, so many flavours and all of them tasty!
My fish are busy displaying at each other. It's a wonder they don't do themsleves an injury slamming against the glass like that. Oh to have the sex drive of a paradise fish...
I don't think they should be allowed to call something chocolate unless it contains a minimum amount of cocoa - say 25%. Of course, that rules out white chocolate straight away, but so it should! Nasty concoction of milk and sugar with only cocoa butter instead of the real deal. Bleugh! But then, people tell me I'm a snob with this kind of thing. I don't eat insta-food and don't drink instant coffee. I haven't eaten Maccas in about 6 years. I'm all fresh roasted espresso and fresh herbs, home cooking and red wine. The way I see it, the small pleasures are what make life so enjoyable. This world is too busy and life is too short to eat packet food and drink goon ;-)
Ok, so that doesn't explain the chilli thing, but I'll put that down to addiction. There's a lovely rush to be gained from capsicain, and besides, spice is nice! And no, pepper doesn't count as spice; especially if it's the ground white stuff! There's an art to spicy cooking - a skill in blending the flavours for maximum depth. Spicy food is sensory fulfillment. As is cheese. I don't know what it is about cheese, but good cheese is just irresistable. Brie, peccorino, white mould, goats, so many flavours and all of them tasty!
My fish are busy displaying at each other. It's a wonder they don't do themsleves an injury slamming against the glass like that. Oh to have the sex drive of a paradise fish...