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October 12, 2009

Chocolate: the missing answer

CadburyChocolate.jpg

 

I woke up this morning realizing I had made a horrible mistake. There should have been an eighth option under the Comfort Food Poll: chocolate.

If I add it now, the results will be totally skewed (because the poll has been really scientific up until now). ...

The problem is that chocolate never crosses my mind when the days are long and the weather is nice. And then we start having days like this. Which in a month I will consider nice and light-filled compared to what I'll be going through then.

I realize I'm a sissy, but winter is a time of change and stress for me. Who am I kidding? Fall is a time of change and stress for me. Bring on the comfort food, the alcohol, and most especially the chocolate.

And please vote in the Comfort Food Poll if you haven't already.

(AP Photo/Kirsty Wigglesworth)

Posted by Elizabeth Large at 10:31 AM | | Comments (5)
        

Comments

I'm sure you left it out only because you assumed it was a constant source of comfort for all of us, that it need not be said that chocolate is what picks us up in the morning and gently carries us through the horrors of the day, then tucks us into soft, warm, safe beds at night.

Thank you. I feel better now. EL

I noticed you left out bacon and butter, but I just figured you didn't want the discussion to get all the way down to the ingredient level.

That's an excellent point, although I don't think of chocolate as an ingredient. I put it in the Valium category. EL

Server, I'll have a valium chocolate vodka latte, please. [sip, siiiip, siiiiiiiip] Ahhhhh ... MUCH better! Thank you!

I'll have what Dottie's having!

You're right, chocolate is certainly a comfort food...have you tried Komforte Chockolates, really good chocolate with comfort food flavors? Like French Toast, Ramen Noodle, and Tortilla and Lime...let me know if you'd like to try them!

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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