rm | (no subject)

I don't bitch about my food choices with celiac disease that much, because living in New York and making decent money, I've got it pretty good. There are lots of things it's hard to have spontaneously -- everything, it seems, requires a special trip, but mostly, it is there to be had.

Of course, this isn't always true. I will never be able to eat Darrell Lea coconut ice shipped in from Australia again. Same goes for Anzac biscutts and any number of weird Italian specialties I grew up with. But I manage pizza and pasta and find approximations of most things I've loved.

Two of the particular indignities of celiac disease have been the lack of black & white cookies and the lack of "wedding cake."

To clarify "wedding cake" is to me, those garish, striped cakes with the layers separated by raspberry or apricot jam and then the whole thing wrapped in chocolate. My parents used to buy them at the Italian bakery when I was little. It was, they said, what the inside of their wedding cake looked like.

Well, today, I found "wedding cakes" and black& white cookies in a D'Agastino on the UWS. Gluten -free and kosher for passover. I know the odds are high that they are seasonal, that I won't managed to find them again next year, and at $10 a box, they aren't cheap. But right now, I am so pleased.

Flat | Top-Level Comments Only

It's a regiounal New York thing that clearly hasn't spread as far as I thought. They're a soft cake-like cookie that's iced on one side -- half with chocolate and half with something somewhere between vanilla and lemon.

Oh, wow, that sounds even better than Oreos.

By an English mile!

They have them at delis here, usually chocolate/vanilla. I'm very fond of them.

I guess I was picturing something we have here, that's a chocolate cookie with half of it dipped in some kind of white chocolate ganache.