|Gluten-free vanilla cupcakes. Let's celebrate.|
The world is my oyster. No. Wait. I'm allergic to oysters. At least that is what a blood test declared, four years ago. Puzzling. I never had any symptoms. That I recall. Though who knows. I haven't actually eaten an oyster in (...let me count), maybe 17 years. They were fried oysters. At a jumping local hang-out on the Cape. The Land Ho in Orleans. Famous for grilled burgers, golden dipped fish and chips, fried clams. And yeah. Oysters. And beer. Truth is, I would much prefer a cupcake. No slimy, muscular middle. No fishy liquor. Just tender, soft sweetness in exactly the right portion. Not too big. Not too heavy. Not too much.
As you may have guessed, I have issues (who among us doesn't?). Texture is a big honking issue for me. Size is an issue (portions bigger than my head? A serious turn off). And taste, well, that goes without saying (you know how I loathe bean flour). If I was a storybook character I would inhabit The Princess and the Pea.