When I was 14 I worked for a woman named Paula. She overworked me and underpaid me. I've forgiven her because she introduced me to the amazing Chocolate Egg Cream.
Paula owned a gourmet ice cream parlor in the ghetto. She served Ben and Jerry, before they were Ben and Jerry. You see, Paula had the best of intentions but the worst business sense. The business failed!
Paula taught me how to make an Egg Cream beverage, which can be Chocolate or Vanilla, depending on your taste. The main ratio is 1/3 milk, three squirts of the syrup of your choice, then stir, stir, stir, while adding enough seltzer to fill the rest of the glass.
The summer of my 14th year on this planet I became addicted to Chocolate Egg Creams. During the past three weeks I have been indulging in them, but I now use vanilla soy milk.
This means that Spring is coming and I'm becoming happier by the moment.
4 comments:
Mmmm... But why is it called "egg cream?" I'm obvs so new school...
"One version or legend says that it began in 1880s on the Lower East Side of New York with the teenage Yiddish-theatre star Boris Thomashevsky (1868-1939), who brought the first Yiddish play to New York from London and was also a founding member and pioneer of the Yiddish theater in America. After tasting a similar drink, called a drink called chocolate et creme, in Paris, France, he asked to have one made in New York." -- Source: http://whatscookingamerica.net/History/NYEggCreamHistory.htm
Thanks Allan, I'm all hungry now too.
Hard to find places that sell egg creams anymore...
Hard to find seltzer in those old fashioned vacuum packed bottles, too!
Sad!
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