Thursday, June 5, 2008

Creme brulee

Yes, the patina of sadness is present.

But, let's think of it like creme brulee.

There's a restaurant in Brussels, near the old canal, called La Villette. Small place, not conducive for loud Americans. I can't remember what they had, except for the creme brulee, because it was made from Chimay beer. And, yes, it was good.

Good creme brulee should have a surface that shouldn't be too hard to crack. My patina, my surface, is really nothing.

That creamy, rich filling below--ah, that is where the fun is.


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