there are times
times like these
when only one thing will do.
a chocolate egg cream.
from your neighborhood Jewish New York Deli. for me this is Saul's.
it could be an egg cream and a blintz.
or an egg cream and a roast beast sandwich.
or an egg cream and a few latkes.
there doesn't need to be a holiday.
or a memorial.
or a desperation.
or a birthday.
it could just be life.
and life could be eh or spectacular
or cold or furious or sweet or sour.
one chocolate egg cream satisfies.
just to dispense with myths or dilemmas or quizzical nomenclature misgivings--
recipe for an egg cream:
one tall glass
real seltzer, preferably under intense pressure
milk, whole, from a cow not a bean or grain
chocolate syrup, like U-Bet
a tall spoon, metal
pour syrup into glass, not too much, not too little. then milk half to three quarters up glass.
take spoon and face the receiving end towards seltzer bottle.
spray seltzer onto spoon and let it ricochet like a waterfall into milk & chocolate syrup
-------> this will create the froth on top which lets you know that you have made a real egg cream
stir with long spoon before mouth becomes open and drink.
if your seltzer is not under pressure you can still make an egg cream
you can use vanilla syrup too but then it will be
a vanilla egg cream.
do not contain
eggs or cream
either chocolate or vanilla
are stirred and
mmmmmmmm egg creams.