Last Post In My 20’s

Thirty years and nine months ago my parents made whoopie.

Dad was probably dancing to the sweet sounds of KC and the Sunshine Band.

Mom was doing the hustle.

And after a long night of cigarettes and disco they made a baby.

It was a long 9 months, but it was worth it as a beautiful baby boy was born.

Unfortunately, I got stuck coming out and my head got dented.

This began a process of a long journey that culminates tonight.

The eve of my 30th birthday.

In a few hours i will no longer be in my 20’s.

That means that I can finally get into R rated movies and vote.

I am excited to finally get to not eat from the kids menu at Denny’s.

So as I am about to turn 30 here is what I want for my birthday.

By Vivianne Rodrigues, Reuters

Stephen Bruce, owner of Serendipity 3, partnered with luxury jeweler Euphoria New York to create the “Frrozen Haute Chocolate,” a blend of 28 cocoas, including 14 of the most expensive and exotic from around the globe.

The dessert, spelled with two Rs, is infused with 5 grams of edible 23-karat gold and served in a goblet lined with edible gold. At the base of the goblet is an 18-karat gold bracelet with 1 carat of white diamonds.

The sundae is topped with whipped cream covered with more gold and a side of La Madeline au Truffle from Knipschildt Chocolatier, which sells for $2,600 a pound.

It is eaten with a gold spoon decorated with white and chocolate-colored diamonds, which can also be taken home.

“It took us a long time to experiment with all the ingredients and flavors, and more than three months were needed just to design the golden spoon,” Bruce told Reuters.

Four years ago, Bruce unveiled a $1,000 ice cream sundae called Golden Opulence, a staple on his menu and a favorite with rock stars, socialites and other celebrities.

Both desserts are sold only with advance orders. Bruce said he has received inquiries about his latest creation, mostly from Europeans planning to visit New York.

“I wouldn’t be surprised if soon we get a call from a Middle Eastern prince or Shah willing to give something sweet to his many wives on his next trip to the city,” Bruce said.

On Tuesday, New York chef Frank Tujague of The Westin New York hotel at Times Square unveiled the $1,000 bagel, topped with white truffle cream cheese and goji berry infused Riesling jelly with golden leaves. Sales will help raise funds for culinary school scholarships.

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