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A big scoop it is for peanut-buttery little Sarcastic Muppet, whom I shall never refer to as SM. Sweet and a bit nutty, she's everything you could hope for in a confection.
And don't forget those chocolate cups full of hidden goodness!
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and a rambling irrelevant story to go with that:
Recently I was standing in line at Old Faithful Lodge in Yellowstone Park to get some of the "famous" overpriced ice cream. Most of their flavors are pretty prosaic standards - from strawberry to butter pecan - but they do have one innovative flavor: Grizzly Berry. I was joking with my friends and told them I didn't reccommend the Grizzly Berry unless they really liked venison. It's not the stringy chunks that are so bad, but it's just the whole pseudo-pemmican flavor that throws me off.
My friend Abby noticed that an antsy tourist couple behind us were looking uneasy until a lady leaned over to them and whispered "She's kidding." Posts: 8504 | Registered: Aug 1999
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It's a genuine Southern blend - pecan and a molasses ribbon with a hint of sweet tea and some nice chunks of cornbread, Possum.
Posts: 8504 | Registered: Aug 1999
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How bout coffee. There's little in life I like more than a good scoop of coffe ice cream. Except perhaps vanilla with a little chocolate syrup.
Posts: 650 | Registered: Aug 2003
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Ok, Annie, tell me what flavor you recommend as a dessert for a frozen mexican style dinner? Now, be careful, this gourmet level stuff we are talking about here.
Posts: 201 | Registered: Oct 2001
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A frozen mexican dinner is best accompanied by (contrary to what the City Slickers connaisseurs would have you believe) really dark chocolate sorbet - Chocolate con Agua, that is - sprinkled with cinnamon and cayenne pepper.
*scoops up Kat's very gourmet choice. Sprinkles with cinnamon for good measure*
*serves up Ryan's coffee ice cream in a chocolate-dipped waffle bowl with chocolate covered coffee beans on the side*
Posts: 8504 | Registered: Aug 1999
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Can I get some? There's this kind I really love that's a vanilla with caramel swirls and little caramel fudge cups that I'm missing bad right now, here in my ice-cream-less dorm... Posts: 4816 | Registered: Apr 2003
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Now Annie, dear. I want two scoops of dark, rich chocolate gelatto with splashes of Irish Creme and real whipped cream. Topped off by a nice green cherry. I think that we should call it a U2 Delight. (It's smooth with a blast of Irish flavor mixed in... kinda like their music.)
Oh... I forgot the slivers of almond topping. Can't forget the nuts .
Sporks... they'll save the Universe ya know... along with a good roll of duct (duck) tape.
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What's a good late night ice cream, Annie? Light, maybe a sorbet? Just gimme what you think would be good, so I don't go to bed feeling like a cow. Posts: 4816 | Registered: Apr 2003
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Well see... bartending is a perfectly respectable virtual career choice. I've valued my days as a virtual bartendar for years. Heck... it's a good living in what they call the "real world".
Posts: 822 | Registered: Jul 2001
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Sorry I missed your late-night request, Ryuko - I must have fallen asleep on the job. Come back tonight and I'll get you some huckleberry sorbet.
*Dishes up some chocolate for oh-so-prosaic Chade*
Are you sure you don't want any cayenne pepper on that? Sure?
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Can I get me a tall Chocolate Icecream Soda? The kind I got at the Ghiradelli's Icecream Store in Vegas a few years ago?
Posts: 11895 | Registered: Apr 2002
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*Lemon meringue it is for Elaine (chunks of pie crust mixed in!) and a hot steamy mug of Mexican hot chocolate*
*Chocolate soda for Dan* Yeah - I interned at Ghirardelli's.
*A scoop of dark chocolate with white chocolate chunks for Damien, a scoop of Creme du Menthe, in a pretty parfait dish garnished with fresh mint leaves*
And today's sample special - tangerine ginger sorbet!
Posts: 8504 | Registered: Aug 1999
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Chade, what are we going to do with you?!? Vanilla? (head in hands) Well, at least we have some "Wild Mexican Vanilla" made with pure sugar cane and local cream. But if you're going to mix it with root beer, I insist you take it outside first.
Maccabeus - I am all over Death by Chocolate. And I'll throw in some Belgian Chocolate Truffle for good measure. And here's the advice: I reccommend getting your full daily allowance of pulp, thus preventing you from craving it elsewhwere. *Adds a crushed tangerine to chocolate ice cream* See - pulp in, no pulp out. And breathe deeply.
(edit: I can conjugate verbs in English. I swear!)
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