So I give you:
Thirteen flavors with which I wish I did not have to worry about moderation:
Coffee—the nectar with which I start my day. An IV would be faster, but I’ve decided that it would not be near as fun.
Coffee flavoring is wonderful to find in candy, baking or liqueur. Add some instant coffee to your brownies, just a dash and they will be even better. Flavored coffee my favorite, much to my husband’s dismay. So much so that we have to have separate coffee pots. So my sissy coffee does not contaminate his “real coffee.”
Chocolate—second only to coffee. Even better when found with coffee. Or alone or with many of the following flavors. Chocolate brownies, cupcakes, Ghirardelli, Godiva…dark, milk, semi-sweet, bitter…chocolate is wonderful.
Vanilla—not simple or plain at all. Vanilla is not as bold as other flavors. Vanilla enhances the flavors it is added too. Vanilla is a good and gentle friendly type flavor. Tastes good with coffee and/or chocolate. Not just for ice cream anymore, although is my favorite kind.
Carmel—oooh, lala Caramel. Caramel is sticky as well as tasty and you know it just lingers. Caramel in coffee, with chocolate, in chocolate coffee, in brownies, in candy, as frosting...Yum. Caramel to me is a fall flavor also for some reason—OH wait!!! I know Caramel Apples!!
Apple—A was an apple pie, B bit it, C cut it…well you know the rhyme. Apple pie, apple danish, apple cider, apple butter, apple cake, apple turnover…what can you not do with an apple?
Cinnamon—did you know you cannot swallow a teaspoon of cinnamon? Or so I am told. I am not trying it. Although I do take cinnamon capsules, supposed to be good for blood sugar levels and I am not one to turn down a natural opportunity for that. I’ll get back to you on the effectiveness. Cinnamon candy—Red Hots!! Cinnamon fudge which I made last Christmas—ohhhhh so good. Cinnamon in my coffee, cakes, apple pies, oatmeal, cookies. Cinnamon leads fall into winter. Cinnamon goes into PUMPKIN PIE!
Pumpkin—a gourd like no other, can be copied but not well imitated. Can be a vegetable but at the same time a dessert. And pumpkins are cool to look at. I am especially enamored with pumpkin cheesecake recipes, but am fond of pumpkin bread, bars, butter and I would really like to join Harry Potter or JK Rowling and have a glass of pumpkin juice.
Lemon—Says summer to me, but I still love it. Lemonade, lemon pie, lemon cookies, lemon cake, lemon frosting, lemon ice. Clean with a bite, citrus with a jolt…Lemony fresh lemons.
Tomatoes—end of summer bliss. Off the vine, red, yellow, purple, green. Big Boy, Best Girl or Cherry or Grape. Look here for heirloom varieties. Tomato sandwiches—who needs the L and the B??? Just the tomatoes!! Salad sauce, salsa, warm cold. You say toe-may-toe—I say toe-mah-toe, they are still delicious, nutritious and oh so fine. Goes with basil and garlic.
Did I say basil?? Cinnamon, lemon, sweet, Italian—how many varieties of basil are there? In a salad, in a sauce, pesto, meat or vegetarian…Basil is adaptable and easy to grow.
Garlic—there is NO such thing as too much garlic. I’m just saying. You have been warned. Heart healthy and flavorful, in sauce, meat, on veggies, baked solo and if it can get past me, as a spread. One of my dear wishes is to visit the restaurant to die for—The Stinking Rose. Be still my heart.
Feta Cheese—an acquired taste that no one else in my family has acquired. So more for me. I buy it in a brick. Salad, sauce, topping. You will never misjudge the fragrance.
Cheddar Cheese—is a work horse, sandwiches, soups, salads, casseroles, hors d’oevres. I love all cheese in general, but cheddar is a comfort flavor for me. Common and unpretentious is cheddar.
Care to share your favorite flavors?
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