johnnytakes5's Profile

I think warm/fresh churros, cut into 3-4" pieces, on top of a vanilla bean ice cream would go well. Another variation is to make some bunuelos that are heavy coated in cinnamon sugar. Taco shops, that i've seen in San Diego, make a modified bunuelo by using leftover flour tortillas. They cut them into wedges, deep fry them, and coat them with a lot of cinnamon sugar. You can do the deep frying ahead of time. But it's always nice to reheat the pastries, before serving, to re-ignite the cinnamon aroma, and for the added crispy texture. Like the churros, serve the bunuelos with a nice vanilla ice cream.

I've seen this on the menu at a few pubs in town, but I've never had enough room for dessert, hehe.

@L1bby: Me too, even if it is 90 degrees outside! I'll have to have a cafe sua da to cool down =P

Campari is awesome! When I first started drinking it I tried to hide the bitterness with juices and mixers.. bad idea. Over time the stuff started to be less and less bitter. Ah, so refreshing during the summer when it's on the rocks with fresh squeezed lime and soda.