For about 7 months the kitsch mushroom emblazoned fondue set I purchased at a thrift store in Jacksonville, Florida, partly to meet the card minimum, has sat high on my kitchen shelf, a witness and not a participant of the magic inside the Olive kitchen.
I arbitrarily selected this date, September 19, 2008, to break the set in. The spread was delectable and almost dream-like, the afterthoughts of splendor poking up in the hours to proceed like a distant dream. Veganomicon‘s vanilla pound cake, sliced in moist dense strips, Sweet & Sara‘s vanilla marshmallows, fresh strawberries and banana all waded lovingly in the waves of a simple chocolate fondue recipe (here). Along side for further dipping were puddles of tofu whip and almond-anise cookie crumbs. It was a gluttonous sweets fest for CandyPenny and Wok Man.