Not remotely local, sustainable, etc, but also not remotely pass-up-able: Spanish blueberries on sale at the Dirk for €1.49 per 225 gram carton (about half the normal price). We're eating them by the handful.
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Not on sale, but I finally bought some of this yesterday after having my eye on it for months.
What finally motivated me was this post from Mr. Lebovitz. It's very disorienting, though: basically a soft, spreadble speculaas, which sounds quite gross but in fact they've done a very good job of capturing what for me is the textbook speculaas taste, very natural, not too sweet, etc. Would be interested to know what any lifelong speculaas eaters thought of it. Apparently there's a crunchy version which is far superior, which I totally believe b/c I'm generally not a smooth 'n' creamy fan. But for now? Smooth 'n' creamy be just fine.
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4 comments:
I find it really hard to think that this would be better than speculaas cookies on soft, buttered white bread.
I imagine it's all about texture, and whether or not you require crunch. I did have a tiny piece of bread with butter and this stuff, and, yeah...it's dreamy.
I have the crunchy now. It's even more disorienting than the smooth. I can't say I really like being reminded that I'm eating cookies in such huge quantities... If I got another jar, it would probably be the smooth...
I like how 'cookies' is in the ingredients. Which means they really bake the cookies first, then grind them up, which is pretty damn complicated...
I also love what this product does to one's sentences (read your first sentences of each paragraph) ;->...
the baking-cookies-then-destroying-them certainly explains why this tastes EXACTLY like the cookies themselves...
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