Shipley's always and forever. Their chocolate glazed and bavarian filled were childhood favorites.
It has so much "if only I had this as a child" appeal.
Thirty minutes after reading this, my (dieting) roommate and I were feasting on the greatest half-white, half-whole wheat banana pancakes drizzled in agave . Yum! Happy Mardi Gras!
A flask of boiling cyclohexanol. Mmmmm.
Here's a question that there is a little more to than meets the eye: What is the difference between a sweet potato and a yam? The internet and my professors disagree, apparently. If given any difference, do they cook the same way and have the same flavor? In which cases (pie, casserole, etc.) would you use one or the other?
Growing up near the Tex-Mex border, I had never even heard of a cilantro aversion until about a year ago. It is an absolute staple around here.
It's like transplants versus transfusions. Time, patience, and painstaking matchmaking are required for skin and other organ transplants, but given the correct type, blood donations are usually accepted very easily. Likewise, sauce is a less invasive transition than those or dough or cheese.
Black cherry is the best, for sure. I haven't had them since 2003, but the thought of them makes my mouth water not from desire nor nostalgia but from post-traumatic stress. My cousins and I would buy a bag and be done with them in an afternoon, carefully watching each other to ensure that no one succumbed to the pucker face. Those who did were "it" for tag later in the day.
These are really great. They also infuse over time, becoming intoxicatingly fragrant, spicy, and scrumptious.