Now we gotta be sure and represent as many of the different states of candy matter as possible. We’ll start with a gaseous cloud of marshmallow vapor encased in a globule of semi-solid licorice colloid. A bunch of those will be floating in a channel of liquid nougat, which I recently found out is the candy equivalent of veal. And we roll all that up inside a solid crispety cookety log and cover it with rich, creamy… pepperoni. Then sprinkle that with, not just crispy puffed rice, but whole tiny bowls of crispy puffed rice cereal. And finally, smother that with the ol’ BBC: Boring Brown Chocolate.
from NPHC at Michigan State. our first painting was vandalized only four hours later, so we repainted it- and camped out the entire night to keep watch. the last picture is my contribution, two quotes from Geneva Reed-Veal, Sandra’s mother, rolled into one. I took this picture the next morning.
Saltimbocca (“jumps in the mouth”) is a popular Italian dish made of veal that is lined or topped with prosciutto and sage and marinated in wine, oil or saltwater depending on region and individual taste. The dish is also occasionally topped with capers. A version of it is Saltimbocca alla Romana, consisting of veal, prosciutto and sage, rolled-up and cooked in dry white wine and butter. Marsala is sometimes used, but is not preferred as the sweetness is too strong for the delicate veal. Sometimes the veal and prosciutto are not rolled-up but left flat, which makes the prosciutto particularly crispy..