Sweet thoughts – a sweettooth is not wasted on the youth

Thinking about taste memories from the past, I realized that the foods that made the greatest impression, in both the physical and emotional sense, on my mind were sweets.  I can picture and almost even taste them.  I have no problem remembering the pleasure I had in consuming them, regardless of whether I would eat them today. They even create a pleasant sensation merely thinking of them.

As my mother is French and I grew up in the United States, I enjoyed sweets from both sides of the Atlantic. At home, my breakfast was a petit pain au chocolat – a small croissant with chocolate. I know that such a breakfast would be considered highly unhealthily today but my mother justifiably was more concerned that I ate something before school. By the way, even in France, they don’t make them like they used to do, light and chocolaty at the same time. For special occasions, we might get an éclair, once again a light dough but with a wonderful chocolate cream, or a cannoli, an Italian pastry roll with vanilla cream.  On winter days, we might get a cup of hot Dutch Droste chocolate, which, in my mind, was in another league from any other hot chocolate. Later I discovered kouabiedes, Greek cookies made with butter and sugar, and a crêpe au Grand Marnier, a simple crepe with sugar, Grand Marnier and lemon, still one of favorites. During my time in France, I learned to appreciate Italian gelato, relishing those small but tasty cones with pistachio ice cream bought from the cart near the Hotel de Ville in Paris. A real treat was a chocolate liegeoise from the Drugstore on the Champs Elysée. In Paris, I also discovered the joy of banane flambée, the Chinese flambeed dessert. I admittedly was not a typical American kid.

So you don’t think I was a snob, I equally enjoyed American sweets.  The pleasure of plowing through a box of Oreo or Chips Ahoy cookies with some milk is as basic as it gets.  By the way, I always first opened the Oreo when I was a kid. For that matter, I would never refuse a jelly donut if was offered nor do I do today especially since Hanukah is about to arrive with all its sufganiot, the Israel version of that donut on condition that they are fresh or made by my wife. On special occasions, I would have a banana split, which consists of a banana split into two with ice cream, sauce and whipped cream on top, a root beer float, a scoop of vanilla ice cream in a glass of cold root beer, grantedly a strange but tasty combination that I think has disappeared, or a chocolate malt, which is like a chocolate shake with malt added to it, giving it a singular taste. Curiously enough, it is still sold at Dodger Stadium, which is appropriate since the whole park, food included, is a relic of the 1960’s. In summer camps, I actually liked the cinnamon toast and smores, camp-fire roasted marshmallows with chocolate on a graham cracker, as long as the marshmallows were only lightly roasted, not burnt.  In college, due to the awful dorm food, I survived on special banana mocha milk shakes, which included, besides milk, chocolate and coffee ice cream (with pieces of coffee in it), chocolate syrup, a shot of expresso and a banana. Believe it or not, I still lost weight even with that caloric package.

I am no longer 20 years old nor even 30.  Yet, I still have a sweet tooth.  Today, my taste is more Middle Eastern. I relish a piece of baklava or ush el bul bul (bird’s nest) as well as a crème brulée. I have not taken to local crembo, a chocolate-covered crème puff sold in the winter “instead” of ice cream. In practice, my standard dessert is a plain medjool date, moist and just sweet enough to end a meal satisfactory.  I do confess to occasionally pigging out on many of those sweets from the past. All in all, I am happy that I profited from my youthful metabolic balance as much as possible and did not waste my youth, at least in that aspect. 

My daily bread

Despite the endless rows of other food that fill up supermarkets, the most important corner of any grocery store is the bread racks.  Tens if not hundreds of types of bread products tempt and confuse us. Linguistically, some very common stables have interesting histories of which most people are not aware.

Some breads were for special occasions. A kaiser or Vienna roll was made for the Emperor Franz Joseph’s birthday.  A pretzel was for lent since it required no eggs. People often gave bagels as a gift, including Jews over 600 years ago. 

Some flours have quaint backgrounds.  Graham flour, from which Graham crackers are made (ideal for smores, a wonderful sandwich with chocolate and marshmallows melted over the open fire), was invented by a pub owners who wanted his clients to drink more and came up with a whole wheat flour that helped absorb the alcohol.  Pumpernickel, a component of expensive breads today, was once supposed rejected by Napoleon for his personal use and left for his horse and is allegedly translated as “the devil’s fart” for its effects on the digestive system.

Some desert favorites have also come from far away.  Crepes, my personal favorite (with Grand Marnier, sugar and lemon), come from the Latin crispa for waved.  The Bretons make a whole wheat crepe adding meat, which I strongly recommend.  Their name is either les galettes or les saracens, i.e. moors since the wheat grew in the moors.  As for the classic American doughnut or donut, one theory of the name is that the bakers added nuts in the middle since that dough tended to be undercooked there. 

It is true that you can’t live on bread alone but you sure can gain weight on it.  While you are enjoying its satisfying taste, look up a bit of its history, food for the mind you could say.