all in a morning’s work..
I was invited to an ice cream tasting this morning by my friend Eduardo who runs Different Spain, a fabulous private travel and concierge service. You may recall that a couple of months ago Edu and I went to an olive oil tasting together at the Basilippo Hacienda just outside Sevilla, and it turns out that this ice cream tasting, held at Mascarpone, was going to include three flavours made from Basilippo’s exquisite extra virgin olive oil.
Have to admit I’m not much of an ice cream person. Or maybe I’m a purist? I only eat ice cream once or twice a year and my favourite flavour has always been vanilla. But it was fun to taste a few very different flavours, such as:
- vanilla olive oil
- gazpacho topped with balsamic vinegar
- chocolate with hot chilis
- vanilla bonbon filled with wine and covered in dark chocolate
- chocolate bonbon filled with olive oil and covered in white chocolate
- mascarpone with salted sunflower & pumpkin seeds, mixed with dulce de leche
Later Eduardo and I were given some frozen fruit pops to try. They are not on the menu yet but I quite enjoyed my strawberry one, which was made from 45% fresh fruit. As for the rest, it was all very interesting and some of the flavours were quite nice, but I think I’ll stick with vanilla…
Yes my favourite is vanilla with a single malt sauce.
Oooh, I could go for one of those right now!
Nice work if you can get it, eh?
They have all sorts of intriguing flavours, now. However, with the exception of a lemon-garlic, I haven’t come across any in real life. The lemon-garlic was… Meh… not very garlicky at all and the lemon was rather Meh, itself.
I have, however, had a REALLY good chocolate-garlic fudge which I would gladly have killed for.
I feel so sorry for you, your job is so hard. I’m glad I just have to sit in an office staring at a computer screen all day. (tongue-in-cheek smiley would be here if I knew how to do one!)
The vanilla with wine & dark chocolate sounds scrummy.
Because I’m used to a certain amount of touchiness at times on h2g2 I’ll just point out that my previous post in no way means to denigrate the amount of extremely hard work I know you’ve put in to building up a job which provides such nice opportunities for enjoyment along with the hard slog.
But I imagine you know that already!
I thought that I had found the exotic perimeter when someone around here started selling lemon-lavender sorbet.
If there’s a jamon flavor, just don’t tell me…
It’s funny how many “wow, what a great job you have” comments I get both here and on twitter & facebook, even though half the stuff I post about, and the things I have been doing, are not things I get paid for.
They are all related to what I hope will end up being paid work though, and get chalked up to experience, research and a bit of PR… all of it good.
Plus I get to share it all with you guys!