Let’s make a hundred-dollar saffron choco taco. Sugar, flour, little bit of salt, some milk, it’s like cow juice, melted better, eggs, and about $100 worth of saffron grown in the Afghani highlands. And whisk it all together. Did the ice cream man sell cigarettes to underage kids in your neighborhood like he did in mine? Always lube up your waff. Might take you a couple tries, but you’re gonna put a little dollop right on the back, right there. Shut the door. Godspeed! Ow, ow. Oh god, it hurts so bad. Ow! God, it’s so hot! Gently mold it into a taco shape. Burn cream! Gonna completely freeze it for about 20 minutes. Get a bunch of saffron pistachio ice cream from your favorite local Persian ice cream purveyor. Pipe that in there. Oh, it’s hard! You gotta mash harder! Cut that audio. Now we’re just gonna pop this back in the freezer and then we’re gonna dip it in chocolate. Saffron choco taco. Dip it in the saffron white chocolate, into the pistachios, back in the freezer. Bloop. Let’s dig in. Oh, but I have sensitive teeth. Ow. Tastes like success. Tastes like hustle culture. Tastes like a Gary Vaynerchuk Instagram Story. Oh, and it’s good as hell though. I love saffron. And I hope you do too.