Night
Mango, orange, orange. Its time we get some pumpin' with the beta kerotene daemon. Only beautiful coat and it'd be here.
Our favourite resort, the any of the 4 seasons of Hokkaido (Fair). This winter, Hokkaido brings cheese cake fromage with (!)strawberry, belgian chocolate pudding, cheese pudding with strawberry, squid with roe and milk and pumpkin ice cream to the tropics. A mix of the thermal feeling from Thanksgiving, All Hallow's Eve and polar nights from Hokkaido.
The canary yellow's too bright to be true. (Orange, perhaps?). But you could assume what you see is what you get, because its from the organic. From Hokkaido. And how white it can be, because it is from the raw with the enzymes, from Hokkaido. Ice cream and it can be barely essentials, the milk (flavour).
Pumpkin Ice Cream (SGD 5.00) (Cup/cone)
A vacuum sealed, velvety dehydrated chip of kabocha slab for the ice cream. Naturally savoury and with a zing, it moistens into a feed in the mouth. The cone which holds the ice cream is the steadfast, big knobbly kind as you are aware of, uniform for Hokkaido or the Hokkaido Fair, chamfered like a grand piano denoting how gourmet the cream'd be too, with a faint rice taste, made of mochi similar to the ice cream waffle, or monaka. So was cosmic yellow all sunbeams and rainbow? The ice cream was very rich almost to a raw but it was not bold in flavour or juicy, mild and fibrous so it not cloying.
P.S. Kabocha. And I crinkle away in guilt. The unpolished green coat of pumpkins here. (That's why the pumpkins you greet for trick or treat are orange, and carved, by default?). The Asian variety, or japanese pumpkin as it is coined which sets it apart. All the while I had treated green skins, whole, only with the squashes, winter melon. And why it'd be fetch played furthest, yellow, and not orange.
