Spoiled Sweet
May 18, 2010
I am going to try to milk the graduation thing much longer than today. Yeah, why the heck not? I’ll have it preemptively excuse my raucous behavior come Friday, when the official celebratory drinks are set, and use it to collect long complimentary comment strands on Facebook. I’ll accumulate kid-hugs from my class who are in the midst of their own educational cusp. And of course, graciously accept offers of my favorite foods from my Electrician, who understands that, to me, a dish is worth 1,000 words.
So post-ceremony, we picked up my favorite: Bone Shakers. Dressed like FBI agents, we were a bit out of place in the gritty bike cafe inhabited by the wireless huh-employed. I opted for the Rebel Cruiser, which I had never tried because the description reminded me of ‘Snice’s old barbecue seitan wrap which was dry and not too tasty. But, of course, Bone Shakers’s barbecue sauce-drenched tender seitan was amazing and the internal slaw, spot-on. The bread was a bit crispy but it add to the texture combination. Bone Shakers, you can do no wrong. Seriously.
Something in the baked goods display case caught my eye and was quickly added to the order. It was described as a creme brulee torte topped with chocolate ganache and marshmallows (the great Chicago SoyDairy‘s Dandies, no doubt). It was simply fabulous, tasting like a cross between a scooter-pie (an old non-vegan favorite of my childhood, a.k.a. moon pie) and a rich chocolate truffle. Not at all overly-sweet with a substantive and buoyant bite. Dandies were a perfect addition. Though perfect for sharing, I’ll have to share with myself later… maybe heating it up just a smidgen to blend all the yummy textures further. Here’s to being spoiled sweet.