Sure, I’m in Canada now, but that’s no reason to stop giggling at (or yearning for more) wild and wacky American snacks, right? Right.
Way back when in Kansas City, Amber and I discovered a local baked vegan doughnut maker at the Bad Seed Farmers Market. I showed you EmmaBee’s coffee glazed almond vegan doughnut in this post, but thought you might also like to see the apple cider and chocolate almond doughnuts.
File these under Acceptable American Snacks.
However, at the other end of the spectrum…
Since when is sweet caramel seasoning appropriate for “vegetables and pasta dishes”? No, really, I want to know. Is it spaghetti bolognese to which I should be adding powdery white sweet caramel flavouring? Or is it more likely that a carbonara, or perhaps tagliatelle al nero di seppia, would benefit from this secret ingredient?
TELL ME AMERICA I NEED TO UNDERSTAND.
Nice try, America. Yes, you win points for calling me a lady, but I shan’t forget your caramel vegetable pasta insanity that easily.
Ha! Fooled you! Not only were these licorice watermelon seeds a snack from Japan, but I ate them in Australia. Sing with me now: One of these things is not like the others; one of these things just doesn’t belong!
The reason I snuck these Japanese licorice-flavoured watermelon seeds into today’s post about American snacks is, well, um… I wanted to. The seeds were simultaneously bizarre, insanely salty, hyper-sweet, nutty, woodsy, anise-y, and hard to chew with the shells on yet impossible to stop eating.
I think an onmyōji might have cast a spell on the packet.
I might have bought LaLoo’s Rumplemint goat’s milk ice cream less because it was lactose-friendly (which, of course, is a great thing for we lactards) than because the name of the company makes me think of this Disney song. And Disney songs are, in general, a good guiding force in anyone’s life. (We all have our metaphorical Kocoums, right, Lisa?)
Ridiculous ramblings aside, I was truly surprised by how much I enjoyed LaLoo’s ice cream, particularly as I usually get bored by ice cream around the third spoonful. The fresh mint (rather than fake peppermint, hurrah!) flavour of the ice cream base, combined with its fluffy yet rich texture and the generous scattering of dark (not compound) chocolate, made for a truly refreshing treat on a humid and sticky Washington, D.C. evening.
However, I did not enjoy this High Country Wild Root kombucha. It tasted medicinal rather than magical to me, and I was forced to palate-cleanse with two more servings of LaLoo ice cream.
Natural Power-Fu! POWER-FU! It’s natural! And healthy and vegan and eggless and vegetarian and (not-)chicken and salad and all the fonts! POWER-FU!
That is all.
P.S. In case you were wondering, yes, my mind is currently on the frizzy side as a result of the stress of sublet-hunting and looming job-hunting. If only I had more power-fu.