"Okra is the closest thing to nylon I've ever eaten. It's like they bred cotton with a green bean. Okra, tastes like snot. The more you cook it, the more it turns into string."

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Every day after lunch when I was writing my first book, I'd nibble a square of fine chocolate and meditate on all that had gone into its creation: the sun and rain that spilled on the cocoa plant, the soil that nourished it, the hands that picked the beans, and so on. My taste of chocolate became a lesson on the interconnectedness of things, and the infinite blessings for which I am grateful.

— Laura Hillenbrand