You are defined by your ingredients, by the way you touch them, by the flavors you draw from them.

So," he explains. "Take the piece of bread, dip it in the olive oil and then in the spice and nut mix, and then smear some of the spicy carrot dip on top."
The appetizer is complicated to assemble, but absolutely delicious. The bread, a hearty baguette from La Boulangerie, is a chewy, crusty foil for the buttery oil, savory crunchy nut mixture, and sweet and spicy carrot puree. An explosion of flavor and texture. He also has some creamy local chèvre, and marinated olives.

Naomi at TipsyCake is doing the cake, and it should be amazing."
"Mmm, cake. What kind of cake?"
"Almond cake with a layer of fresh apricot puree, white-chocolate-mousse filling, and vanilla buttercream."
"Oh. My."
"I know. Should be a killer party.

You take the best ingredients - the best cocoa beans - and you process them in the best traditional way, and you have the best chocolate.

I don't believe that saying things because you feel they are what people want to hear is the right way to be in any part of your life.

You've gotta really touch people to move them to buy your records.