Foodie Tuesday: Let Me Call You Sweetheart

When you’re good enough, you don’t have to be trendy to have staying power. The classics never go away; a fabulous patisserie is forever in fashion, because well-crafted sweets have endless appeal. They may have waves of popularity over time, like the current euphoria over macarons that belies their long history or the delight of the general public on discovering in latter years that chocolate is not entirely a naughty indulgence. But what is truly tasty will never entirely fade from view, especially in the kitchens or patisseries where the expert practitioners of their making reside.
Digitally painted photo: The Cupcake Trend

My sweet tooth knows few bounds. I love fat in most of its terribly delicious forms. When those two attributes of sweetness and fat combine so fortuitously as they can in desserts and baked goods, in little snacks or large displays of ostentatious celebratory food, I am unlikely to resist, unless I’m having an unusual fit of good manners when there’s not quite enough to go around or my calorie-conscience is working overtime to knit me a hair shirt that squeezes my increasingly well-rounded form.
Digitally painted photo: Patisserie

As a visual artist and prettiness-addict, the moment when my resistance is most likely guaranteed to ebb and to fail is when I am standing, rapt, in front of a pastry case at the bakery. If I had any real moral strength in this regard, I would at least be inclined to pardon the beauties beckoning therein from my ravages for the sake of preserving their great visual appeal as long as possible. But I have none, so it’s more than likely I will excuse myself by reminding any fellow admirers that the visual attractions of food are limited by their shelf life, which is briefer indeed than my own. Even if I have eaten more darling pastries than is remotely good for me.

Farewell for now, sweet readers. If you should grow any sweeter, you might be in danger of being bit by me on a dessert rampage. For now, I’ll choose to take the precaution of stuffing my mouth full of marsipan bløtkake [a favorite, Norwegian marzipan-covered cream cake], if only for your safety.

8 thoughts on “Foodie Tuesday: Let Me Call You Sweetheart

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