Chocolate
I know this has little to do with knitting, spinning, or dyeing, but life just isn’t worth living without a bit of dark chocolate. I eat it when I’m knitting and spinning (though never when I’m dyeing). I eat it when I’m happy and when I’m sad. I like it dark, very dark–65% or higher. And, I talk about the mouth-feel and “high notes” like a wine connoisseur. I recently was introduced to gourmet chocolates that all come from one field; much like fine wines.
But there’s evil afoot. Some members of the chocolate producing community are trying to get the FDA to change the definition of chocolate. Don’t let it happen! Contact the FDA with the instructions at Guittard. It also explains the plans to use vegetable shortening instead of cocoa butter without notifying the consumer!
