Bitch on the Blog

April 9, 2012

Pick me up

Filed under: Happiness — bitchontheblog @ 09:27

I wish I could say: “Please send chocolate.” It wouldn’t help since I don’t have a sweet tooth.

Maybe Tom could send me some of his jambon – the pigs as yet to be (pro)cured, John lend me Albert or one of his chickens to mournfully cluck around this not so fine Easter Monday morning, Phil play me some ear candy, Lorna remind me how to stay grounded in midst of the ridiculous, Bella take me down the road of one her fancies. Renee, I dare say (correct me if I am wrong), pass me an apron and help me make some truffles.  Dusted.

Yes, I know I said I don’t have a sweet tooth. However, there are exceptions. Zabaglione, Tiramisu and truffles. I love truffles. I once worked in a city which, on my way back from the office, would lead me past a shop divine and famed for its confectionery. Rarely I’d indulge but once in a while I did. Trays of truffles – every which flavour, hand made. Everyone as perfectly shaped as the other. The choosing itself was worth the expense. I’d emerge like whoever it was out of the foam and before I’d reached the next traffic light (say 150 meters) I’d devoured all 100 g of them. The word ‘delicious’ wasn’t invented for nothing.   Which reminds me: I am not the jealous type but my then boss periodically sent about a tonne or so (the price was outrageous) to one of our more precious (female) clients.  I went green. Years later (on my wedding day) he told me that he’d bought me all the truffles in the world if only I’d asked. Yeah, well. You are what you eat. And I am not a truffle. Though it appears that 20 and a half years ago I gave birth to a Pizza and a bottle of Tabasco.




  1. visio 2010 key…

    Pick me up « Bitch on the Blog…

    Trackback by visio 2010 key — April 9, 2012 @ 09:49 | Reply

  2. Oh, U, we are so much more than what we eat. At least I hope so, because I must be more than a vegetable. Some might say I’m kinda of fruity, though… 😉

    Comment by Lorna's Voice — April 9, 2012 @ 13:42 | Reply

    • Lorna, you are a peach. Smooth to the touch, pleasing to the nose, dripping on impact.

      I pity overripe bananas. Cherries I love because they are “fruits with benefits” and if they come as twins, joined at the stem, they make an instant ear decoration; and their stones can be most elegantly spit. My mother warned me about swallowing a pit (any pit): I am still waiting for it to sprout. Oh, Lorna, that’ll be the day: Who needs a veil when walking around in disguise of a cherry tree? Can you imagine it? I might set a trend. Better than rhubarb (who wants to be forced?) or a plum, though purple is the colour of popes, royalty and grand old dames


      Comment by bitchontheblog — April 10, 2012 @ 07:45 | Reply

  3. Do try my recipe out. It might just send you into orbit!

    Comment by rummuser — April 9, 2012 @ 14:40 | Reply

  4. anytime ursula, anytime

    Comment by finlaygray — April 9, 2012 @ 20:49 | Reply

    • Thank you, John, There are questions I’d like to ask you burning a hole into the dense fabric of my curiousity. They have nothing to do with hens, turkeys or Mable.


      Comment by bitchontheblog — April 12, 2012 @ 09:31 | Reply

  5. Aah…a post after my heart…the truffle! Nothing like the triple layer of Black Forest Truffle. And I suppose I am a little like one of those; a little hard on the outside, soft and tender on the inside.

    Comment by writingfeemail — April 10, 2012 @ 10:42 | Reply

    • That’s it, Renee: You summoned it up – ‘hard on the outside, soft and tender (and full of surprises) on the inside’.

      Don’t laugh but your “Black Forest Truffle'” reminded me of a confection we used to give our mothers on, yes, Mother’s day: A box of ‘Mon Cheri’. The packaging was a shade of pink just off sickly. A cherry (complete with stone) surrounded by Kirsch liqueur encased in chocolate. It caused rapture, which at the time, I didn’t quite get.


      Comment by bitchontheblog — April 12, 2012 @ 09:12 | Reply

  6. If I had known you like Zabaglione, I would have saved you a nice serving we enjoyed on Easter. My mamma even has the Bain Marie to slow cook the eggs while making the delightful custard dessert – can’t risk raw anymore since we don’t have any chickens wandering around laying eggs in my neighborhood. Now as to ear candy, what “flavor” would you like?

    Comment by Phil — April 10, 2012 @ 23:43 | Reply

    • Why thanks, Phil. Your good generous self always having a spare portion. What intrigues me about Zabaglione is that it needs patience. Not just that of the cook but that of the eater too. I remember my ardour once being cooled when my companion asked whether I couldn’t have ordered a dessert which takes less than twenty minutes to arrive. Well, no. Dessert trolley anyone?

      Which ear candy flavour I’d like? That’s another one of your develish questions. Depends on my mood and whether it’s a full moon or plain misty. Inspired by you I shall relive and write down for posterity (for your ears only) who, what and where influenced my listening.

      Writing this in the silence of my keyboard clicking away,


      Comment by bitchontheblog — April 12, 2012 @ 09:28 | Reply

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