Luxury, interlude 

It’s the feeling you get when you traverse through a field of golden wheat ready for harvest.

 It’s the sound you make when given the opportunity to bathe in hot fudge frosting. 

It’s the taste on your tongue after biting into a fresh-from-the-oven oatmeal cookie. 

It’s the scent of that same cookie you bit into moments before, five minutes before it was removed from the oven. 

It’s the look on your rival classmate’s face at lunch, when he realizes his sad, stale, ordinary oatmeal cookies don’t measure up to what’s in what your lunchbox—————–Luxury.

—-from an ad in Microculinary, Bourbon & Shoeleather Magazine, Fall Issue, Sept 1988

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Off the block, interlude 

The latest addition to our family of products doesn’t need an introduction. They can speak for themselves. But we’re not going to allow them to speak. It would be bittersweet. To say the least.

–from an ad in Culinary Anger Magazine, June 1987, for Luxerious cookies, now in bittersweet chocolate chip.

Piping Hot, Interlude

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It is said that if you eat an omelet on toast while it is steaming hot, over the weekend of Friday the 13th, wonderful things will happen. Things that may make up for the potential travesty of what happened on Friday. And if the bread used with the sandwich is panfried white bread, lightly toasted in a small amount of butter, in a cast iron skillet, then the memory of the sandwich will stay with you all day.

What isn’t said, but instead is kept a great secret, is the steam that rises from the omelet develops its own personality. When these personalities become real, they form a physical body in the form of a lingering scent.

Excerpt from Encyclopédie culinaire de l’étrange et inexpliquée [Culinary Encyclopedia of the Strange and Unexplained], translated from French to English, under definition “arôme obsédant” or “Haunting Aroma”