Deep-Fried "O"

Not sure how I missed this last week but apparently the Canadian media was still buzzing (as much as it does, something like a polite hum compared to American or British media's deafening whir) about Obama's visit to the capital, and especially his sampling of the local pastry called a BeaverTail. Now, being Canadian, BeaverTails are not new to me. I grew up enjoying them during summers spent at La Ronde in Montreal (an amusement park now owned by Six Flags). I even dated a boy who worked at BeaverTails. His boss strictly forbade describing the wide, flat pastries as deep-fried dough, but that's exactly what my rebellious young beau would tell customers who dared ask what a BeaverTail was: deep-fried dough. And what's the shame in that? Dough is the foundation of many a delicious food and deep frying has only ever served to make foods more delicious. I used to favor the simple Tail: flavored with just lemon and sugar, like simple crepes on the streets of Paris. But Obama was treated to the now infamous ObamaTail, smothered in whipped cream, a chocolate syrup O (an homage to the President's biracial background?) and a maple syrup O to remind everyone it's Canadian. Sounds like a total of seven hours in my homeland well spent.