Guilty pleasures?

At the FT, Jenny Linford on the "new milk chocolate" movement (FT site registration required - NB I am very happy with the old milk chocolate too):

Danish chocolate maker Mikkel Friis-Holm of Friis-Holm produces two “dark milk” bars, one at 55 per cent cocoa solids, the other at 65 per cent. Having experimented with different beans and fermentation periods, Friis-Holm settled on a “full-bodied and tasty” cocoa from Nicaragua. What he wants from his dark milk bars, he says, is to move through creamy and caramel notes but “importantly to end up with cacao flavours”. This way, milk chocolate is no longer the “stepchild” of plain. “At first people bought it as if they had bought a naughty magazine,” laughs Friis-Holm. “They would hide it under the dark bars!”

Closing tabs

Trying to get school-related tasks done this last two weeks has been like wading through marmalade - that always happens at the end of the semester. I have two more minor tasks to finish this morning before I can guiltlessly (a) go to midday hot yoga [ED. This did not happen - I was interrupted in my post by the need to visit a friend in the hospital, and we ended up staying with his wife for a bit while she waited for scary tests to be conducted] and (b) write the luxuriantly copious blog post about summer writing thoughts that has been percolating for many days now. But before any of that, I think, some tabs to close....

A good Knausgaard interview by Scott Esposito (scroll down and click the link to open).

It really was bound in human skin! (More here and here.)

Documenting the last living Chinese women whose feet were bound in childhood.