Thursday, January 10, 2013

Desserts in jars

I love Anthropologie, I do, but I don't want to eat there.

These days, restaurants—so precious that I want to squeeze their white-washed and reclaimed wood cheeks—are squeezing all sorts of tasty cakes, crisps, puddings and brulĂ©es into Mason and Ball jars.


But what looks like a saccharine craft project becomes another kind of project, as I try to scrape, pull, and otherwise extract all of the tasty goodness out of the jar and into my piehole with a spoon or fork that doesn't have the same curvature. Serve my molten chocolate cake with a spatula, if you insist on stuffing it into a jar better suited for jam.

Let my dessert breathe on the plate, so I can breathe a sigh of relief.

(The idea for this post comes from a friend with the last name, ironically, of Mason.)


1 comment:

L.J. Diva said...

I hate any food in a damn jar you can't scrape out properly. All that wasted goodness unless you stick your finger in.