The Smelly Jelly Belly

My friends are Jelly Belly mad. Last night, while celebrating my pal Jenn's b-day at Tia Pol, the subject somehow came up and the table sprung to life. Some were die-hard fans of the fruit flavors like Cantaloupe and Lemon Drop. Others shunned the fruity beans, like Amish to zippers, preferring the likes of A&W Root Beer, Toasted Marshmallow and Chocolate Pudding Jelly Bellies.

I - the biggest foodie at the tapas-laden table - remained silent. I've just never been big on jelly beans. And, nothing the gals said really convinced me to change my ways - even the news of a Gilroy Garlic Festival inspired Roasted Garlic Jelly Belly.

I love Roasted Garlic. Enjoyed it recently with a friend at Blue Ribbon Bakery, where we lustily buttered slices of thick bread with the fragrant, creamy, carmel-colored stuff. But, I just can't imagine it translating well into a jelly bean.

Then again, after devouring a selection of artfully crafted tapas, maybe a Serrano Ham, Manchego Cheese or Fried Chickpea Jelly Belly would be more in order.

I like to think that my Jelly Belly mad friends aren't salivating at the thought of tapas jelly beans. I WAS JOKING. But, who knows. Passion is a hard thing to control. Hopefully, this posting hasn't influenced them to canvas Jelly Belly management for a Chorizo version. If they do, however, I'll still stand by them. Just don't ask me to taste test.