Well, this week the United States hit the downward slope towards fascism. And I’d like to explain something to people who think that Trump supporters, the Fox News bimbos, the Mar-a-Lago Stepford Wives, etc. want fascism. It’s not that they want fascism. They don’t know what fascism is. What they want is to feel powerful and important. And they’re sick people who feel powerful and important when they can hurt other people.
MAGAts get off on chaos and violence.
Let me make this perfectly clear: ALL people of good conscience and empathy, kindness and courage, and of strong moral fabric have already turned away from Trump and this new American Fascist Party.
Anyone who still stands with what is happening here is vile and beyond reach. So stop trying to explain fascism to them. They don’t care. They’re giddy right now.
Sure, when this is all over, they’ll pretend they were never part of it, never supported it, or more likely, they’ll just crawl back under their rocks and not say anything.
This Saturday our country will suffer through Trump’s Ego Parade. Our humiliation will be complete. I don’t know where we go from here. I don’t know what’s going to happen or how we’ll get out of this, or when.
But I do know this: Donald Trump, at his core, is nothing but a Strawberry Pouffe.
This week, our pick from the Sea World Seven Seas Food Festival offerings was, as you’ve guessed, the Strawberry Pouffe. I’m going to say right up front that we didn’t actually have anything like what Sea World was offering.
Here’s a picture of what they had:
So, that looks like a biscuit with some strawberries and blackberries in it, drizzled with something creamy, and with a dollop of whipped cream on top.
That’s not what we made. This is what we made:
The only recipe I could find that sounded good was on Tik Tok and it went something like this:
Frozen puff pastry, sliced into rectangles
Brush egg wash on top: 1 egg mixed with 1 tsp milk
Bake at 350 for 8 to 10 minutes (hah!)
Let cool slightly (whatever that means)
Slice in half lengthwise
1 cup whipping cream
Add 1/4 cup powdered sugar
Whisk to stiff peaks
Spread strawberry jam on one side of puff pastry
Pipe whipped cream on top
Layer with slices of fresh strawberry
Put top of pastry on and sprinkle with powdered sugar
Clearly we added another layer of whipped topping. We did it because we only made two pouffes and had a LOT of whipped cream. And it took a good 15-20 minutes to cook the puff pastry.
So, the strawberry pouffe was mildly sweet, messy to eat, and not worth all the trouble. I’m not saying I’d never eat it again. I mean, if I had a freshly cooked puff pastry, some already sliced up strawberries and some of that whipped topping you spray from a can, sure I might slap one together for breakfast or brunch. …maybe.
Well, that was the strawberry pouffe. All fluff, no substance, very little taste, and it poops itself when under pressure. Just like that piece of shit Donald Trump.