Wednesday, April 6, 2011

Sweet or Not To Sweet


There are two types of people--dessert eaters and non-dessert eaters. It's easy to guess which category I fit in. After a delicious dinner, a finishing touch is a nice dessert. It doesn't have to be a sweet overload, either. It can be a small, delicate sweet that comforts the palate and ends the meal on a high note.

I don't get these people who don't eat desserts at all. What's wrong with them? Are they space aliens? How can you not enjoy a dessert? There are a myriad of choices out there for people to choose from--chocolates, fruits, cakes, ice cream and pies. Choices for every taste range and dietary restrictions abound.

Don't want to go too heavy? Have some blended fruit over angel food cake. Want something really decadent? Bite into a dark, creamy double chocolate cheesecake so rich it would hit top the Forbes billionaire list.


You don't have to have a huge portion. My favorite desserts are those I share with my husband. We order one dessert and split it. That way neither one of us eats too much.

There's nothing more delicious than a homemade berry cobbler, topped with vanilla ice cream after eating a barbecue dinner.


I love desserts and I respect the chefs who make them. Most are like little works of art as they are presented on the table. I know what it takes to make those things. It's hard work and it belongs as the pièce de résistance to any meal.

I prefer to regard a dessert as I would imagine the perfect woman: subtle, a little bittersweet, not blowsy and extrovert. Delicately made up, not highly rouged. Holding back, not exposing everything and, of course, with a flavor that lasts. ~Graham Kerr

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