This has been a temptingly off-colour week. But somehow I’ve managed to [mostly] behave myself. First there was the post about the fútbol-shaped sauna (click here) at which time I managed to avoid talking about sweaty balls.
Then there was the fruity post about granadillas and mangostanes (click here). Mangostán is the hollow fruit filled with gooey seed[s].
Today, it’s all about luscious balls of sweetness — hazelnuts dipped in white chocolate and rolled in cocoa and cinnamon. A gift to me from Ana Crespillo and her fruit market (click here if you haven’t met the Crespillos) to make up for the fact that she gave San Geraldo some strawberries the day before. And, although San Geraldo didn’t share his strawberries with me, I shared my balls with him. (Sorry, mom.)
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| AVELLANA TRUFADO CON CANELA. (HAZELNUT TRUFFLE WITH CINNAMON.) |
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| HAZELNUT ENCASED IN WHITE CHOCOLATE. ROLLED IN COCOA AND CINNAMON. |
Whence the title (that’s English for ‘where’d it come from’?):
“Balls!” cried the queen. “If I had to [two], I could be king!”
The king laughed. Not because he wanted to [two], but because he had to [two].
