Early morning breakfast meetings mean bright pink strawberry muffins, and I wonder why, why do people have the need to go for these unnaturally vibrant hues? Does the bright pink make the muffin taste more like strawberry? Because, truthfully, I don’t taste much strawberry at all.
(It’s a good muffin, though, good crumb, good amount of sweetness; it’s just not strawberry.)
Mint’s the same — like, why do people feel the need to go for bright green? When you naturally flavor something with mint, the food product doesn’t turn out bright green — and the bright green makes the food product have more of a toothpaste flavor, anyway.
Coffee and chocolate make sense (I hate when people use coffee and chocolate to describe the color of people’s skin), though pistachio can also often fall prey to bright artificial coloring, except pistachio is more sea foam than mint green — and even then! We say “sea foam,” but does the shade really represent sea foam?!
Anyway, early morning breakfast meetings apparently mean bright pink strawberry muffins, and the food is good here at Aroma, though the coffee is still terrible and the espresso still tastes burnt. (I’ve been eating here for years.) There are three of us — my project manager, the designer, myself — and we get the lobster and shrimp omelette and the breakfast plate to share. The omelette is loaded with lobster chunks and tiger shrimp, and the breakfast plate comes with pancakes, scrambled eggs, bacon. And breakfast potatoes. I’m not a fan of breakfast potatoes, so I barely touch those. I do eat three pieces of sourdough toast, slather them in butter and preserves, the only way to eat toast. And the bright pink strawberry muffin.