Not mouse, not moose,
IT’S NATIONAL MOUSSE DAY!
Air bubbles making something tastier? Ridiculous… but true! There’s something about the texture of a mousse that really adds to the experience, and of course the French food scientists would be the ones to come up with it.
As if we’ve never featured Lund’s & Byerly’s amazing bakery before, tonight’s mousse was a special treat from the ol’ LnBs (pronounced, “Ellenby’s”).
He’s so happy that he’s about to be digested!
Look at that beautiful moussey center…
Tomorrow is National Pie Day (we disagree) and National Eat a Red Apple Day!
Mousse and Squirrel?
TODAY IS NATIONAL CHOCOLATE MOUSSE DAY!
Mousse is one of those words that sounds really fun when you say it. Mouuuuuuusse. Its texture is unique as its sound. Those of you who are familiar with those gigantic Canadian mammals would be happy to find out that mousse is not made from our hooven buddies.
Chocolate is great in any form, including mousse. It’s airier than a normal pudding and makes little bubbly dances on your tongue. We opted to have some at home, and AK whipped some up using a Jell-O mix.
Super tasty! Thanks to SPom for picking up this mix for us.
Tomorrow is National Cordon Bleu Day!