K.M. Robbins about the many flavorful cooking pleasures of the Holiday Season.
By K.M. Robbins
I look forward to October, November, and December as the yearly appearance of so many of my favorite seasonal dishes: pumpkin spice soy milk, pumpkin spice lattes, peppermint lattes, gingerbread coffee creamer, mint chocolate everything.
However, it feels like companies, when it comes to flavor creativity, shoot the wad this time of year. For three months, the aisles are piled high with seasonal things. The dairy section can’t contain all the coffee flavorings. Starbucks’s menu can barely transition the overlap of pumpkin spice to eggnog latte to gingerbread. Pumpkin loaves and bagels fight cranberry packed breads for space on the counters.
And, oh yes, the eggnog. If you can put eggnog in it, it will be there.
I even saw on Huffington Post that you can get seasonal flavored seltzer water in Eggnog, Candy Cane, Pumpkin Spice, and Granny Smith. I’m sure there are great cocktails out there using such seltzer flavors, but does the world really need Pumpkin Spice flavored water?
If the stores aren’t bursting enough, the recipe machines are at their height. Everyone is generating Thanksgiving and Christmas must have dishes. Magazines and food sites are overflowing with pictures and ideas. Everyone is rushing to get you ready for the season.
Kate is a food voyeur and a crazed culinary: she's becoming more and more belly driven. She once had to explain to an employee at Best Buy that she was looking for a camera for taking covert pictures of food in restaurants that might have soft lighting. And, since there is really no other treatment for her condition, she decided to blog about it.