Skip to main content

Naughty Donuts

Dear members and constituents,
Presiding over the donut vice in 32C affords me the opportunity to interact with great folks. In one such random hallway conversation last week, Mark Herrmann and I spent a couple of minutes contemplating human adaptation and its capricious nature. What if, the premise went, humans adapted to consuming donuts as their main food group? At first blush the possibility seems appealing and quasi-plausible. Donuts do, after all, do have at least a trace of each of the four basic food groups, and they taste great. This adaptation would in-fact be an evolutionary advance, would it not?

In the week or so since, a thought has haunted me. A mother at the dinner table, telling her toddler "make sure you eat all your donuts". You see, if donuts were to become a basic staple of our diets, they would loose some of their charm. The naughty feeling you're treating yourself to a great-tasting treat would be replaced with thoughts of mother telling you to finish your donut (or there will be no spinach for you!). Having donuts every day would make them, well, everyday.

Donuts are one of those things that makes Fridays special. And as fate would have it, today is Friday! Ms. Kim Carroll delights us today with a truly risqué selection which includes adventuresome shapes far beyond the round. I see a fritter, bear claw, braid, filled, glazed… and more. So come treat yourself. Be naughty!

Happy Friday!
Labels:

Comments

Post a Comment

Popular posts from this blog

Happy New Year!

  Friends, Happy new year (and, technically, still Friday). As many of you know, my household has a peculiar way of ringing-in the new year. We build effigies representing the old year and burn them at midnight. This year, although we made the tough call of canceling the accompanying annual party, I felt it was important to go ahead with the burning. The theme, of course, was CoVid. My kids and I developed a dozen mutations of the virus and staged them in our backyard. Then, at a quarter ‘till midnight, we proceeded to read the old year’s last will and testament (or, as might be expected for a year like this, an un-will and un-testament). Shortly thereafter they were summarily burned. We then proceeded to stay up way past my bedtime (which in part helps explain the unusual tardiness of my weekly note). In any event a couple of donuts and a day of rest have got me back to my old self. By the way, I’ve posted a public video of the Facebook live stream event on Facebook. Key markers on
Post a Comment
Read more

THE Oasis

Friends, The book  Ready Player One  sent me down memory lane this week. The journey was not triggered by the author’s excessive references to the 1980s, which border on obsessive. Rather, it was the name of the massive virtual reality simulation used by characters in this dystopian future to escape their grim surroundings: The OASIS. You see, that was also the name of my grandfather’s country estate, the setting where a disproportionate share of my treasured childhood memories were created.  La Quinta Oasis was a bucolic old whitewashed house with a massive stone staircase, three foot thick adobe walls and wooden window shutters that, when closed at night, would submerge the residence in pitch darkness. With no running water, electricity, phone or indoor plumbing, the only modern convenience was the battery transistor radio on which my uncles would listen to “Chucho el Roto”, a radio soap opera. The Spanish fighting roosters crowed long before sunrise, making it difficult to fall back
Post a Comment
Read more

Accidental Culinary Innovations

Friends, Have you ever inadvertently fermented spaghetti sauce? Yeah, me neither… until yesterday, that is! Imagine my surprise when the half-full bottle, sitting in the fridge from time immemorial, made a sound akin to opening a beer bottle, instantly filling the glass container with a hazy smoke. As the carbonation dissipated, I grabbed a spoon to conduct the obligatory taste test. How was it? I’m glad you asked! Let’s just say chunky carbonated tomato beer is not my thing (although I must admit that if I had been expecting it, my reaction might have been a little more… composed). Now, if you forgo the fermentation and switch the tomato paste with spicy salsa… that might be the next million dollar idea! Sparkling sriracha anyone? How about Carbonated Cholula?   Bubbly Habanero? Fizzy Jalapeño?? I could go on, but I have a feeling Gassy Guac might not fly off the shelves. Now, if only I could stumble on a way to improve donuts. Carbonated Jelly filling… yeah, maybe not. I think I’ll
Post a Comment
Read more