This, dear SybDive readers, is a scoop of chocolate chip cookie dough ice cream from Sebastian’s – one of the nicest places to get super-premium ice cream.
The ice cream is rich, absolutely creamy, just sweet enough, and is absolutely studded all over with chunks of chewy cookie dough.
The only thing that can be better than this? Sebastian’s Dublin Fudge ice cream~! 😀
Looks pretty gosh-darned beguiling doesn’t it? We had this little bit of lemony gorgeousness – it’s a lemon tart – over the weekend whilst shopping for Christmas party outfits (green shirts/blouses for the second year running!). My sister Isabelle was feeling under the weather and was considerably more than a little hungry when we were dropped off at the ATC, soI decided to feed the kid before we did anything – so it was off to Bizu with us.
This is, in my opinion, one of the best ways to fortify oneself for an afternoon of serious shopping: a piping-hot bowl of Extra Super Batchoy from Ted’s Oldtimer La Paz Batchoy.
It’s one of those dishes that is served with everything but the kitchen sink because of the extensive variety of toppings loaded into the bowl. Apart from the miki noodles in the savory broth, there are also slivers of poached pork liver, finely sliced pork offal (intestines and the like), stir-fried pork, sping onions, toasted garlic, and crushed chicharon (fried pork rinds).
Sinful? Oh, my, yes! But it is nevertheless a delightfully fortifying dish that will keep you going – besides, it’s a once-in-a-blue-moon indulgence for me. 😉
Trois tentations – three temptations en Francais – are what make this particular spin on my chocolate chunk cookie recipe so devilishly decadent. Instead of the usual “100 grams dark + 100 grams milk choc” formula, this recipe has 100 grams of plain dark chocolate, a 50-gram Meiji Milk Chocolate bar, and 100 grams of Toblerone Dark. Sounds dangerous, doesn’t it? 😉