A flower for my mom’s birthday, crafted with precision out of hot dairy foam by the excellent barista at Ecco Espresso & Gelato in lovely Nob Hill neighborhood in Albuquerque.

I could just have a flower, enjoy it, sip it and be done, of course, though the macchiatto was delicious.  I had to follow it up (short shelf life, ya know…) with some quickly softening and strong like it should be rum raisin gelato.  Sampling about 5 flavors like zabaglione, plum sake, ginger lime from the awesome list of choices, I finally decided on one of my old favorites, though Haagen Dazs does do a really fabulous and strong example of it.  Gelato is just much cleaner in flavor, not heavy or tongue-coating like the cream in ice cream.  I wonder if there’s a rum raisin “light” in the HD line… hmm.

Anyway, I definitely had to drink the espresso first.  Because I have my priorities, of course.  Coffee over gelato?  Actually, yes.  When its done really well, it can blow your mind.  And even if its just good, it is still comforting in a way that cold sweet things just can’t be.

Yesterday, the world and our society lost a cranky old visionary who really wanted us to wake the fuck up and realize how much power was concentrated in the hands of a few while we all just traipsed around in our lives with our gizmos and our lattes.

But that’s not about food.  So the following is, and rest in peace, George Carlin.

Why is there no blue food?

“…and don’t say blueberries, you know they’re purple!”

“Blue cheese?  No, that’s just white cheese with a bunch of MOLD in it!”

Breakfast food salaciousness – is there any more explanation you need?

Ok, a label:  the french-style pancakes at The Grove Cafe & Market in EDo Albuquerque.

Apparently everyone is GETTING community, too – Jennifer James 101 is selling out their Community Table dinners (every Tuesday and Wednesday night) even before they announce the menu.

Trust in your chef is a grand thing – just know that whatever Jennifer and Nellie are going to cook, it will be awesome, no matter what it is.  I love that.

Here’s the email I received this week from them:

Not necessarily “pudding” as in Jell-O brand, but Pudding as in the British word for dessert.

Desserts?  Now we’re talking!  Tonight, as it occurs monthly, is the PUDDING CLUB event at The Old House at Casa Vieja.  I can’t think of many more reasons to embrace your inner sugar fiend and cruise on up the scenic path to the North Valley and have some amazing sweets.

Here are the details – please call ahead!

(If you miss tonight, July’s event is set to be an all chocolate theme.)