After all these years, you’d think this would not be new, but it is. Was. Or maybe I have to learn it more than once?
I thought a few minutes in a warm oven wouldn’t matter - would maybe make it better - soften the chocolate up a bit in my chocolate croissant that I bought an hour and a half before. The weather at the market was chilly still; I was there unusually early. Martina was still setting out cake but the coffee machine was in operation and I sat in the sun and waited for KC who arrived a bit later looking adorable in a hand-knit sweater all the colors of a Blue Spruce, making me think of Christmas too were the pumpkins at my farmer’s stand ready to be canned for pie later. When the snow flies and it’s dark and Advent candles.
I chatted with my neighbors. I bought everything: cauliflower, broccoli, porree, onions, slices of cheescake, tomatoes, cucumbers for pickling, persimmons, apples, chicken, eggs, ham, feta cheese and croissants. One Laugencroissant and one spoil-me-why-dontcha chocolate croissant.
When I came home I heated the oven while the water got hot then I shut the oven off and shoved my croissant in while my tea steeped. Green tea. Really, not longer than two minutes.
The first bite was fine-buttery and ever-so-slightly warm. Heavenly. The second bite too and impatiently I looked for the chocolate bite with it’s lightly softened creaminess – the bite that would prove what a stellar idea two-minutes in the oven was. Third bite: Score! Yummy-sweet chocolate dribbled down my chin, across my scarf, my shirt, my wrist, my thumb and on the carpet. Drip. Drip. Damn.
The Moral of the Story -and- The Something New I’ve Learned Today: If you manage to get yourself to the market early, the croissants are not only still there (not sold out) but they are extremely fresh. And even if you hang around in the chilly Autumn air for what feels like an eternity the croissant you bought is still so fresh the chocolate has not had time to harden in the first place.