Saturday, February 4 is “Eat Ice cream for Breakfast” day!
We’ve asked our in-house editor/ice cream guru Kathy to share her thoughts in today’s blog. Read on (and eat some ice cream already!)
“To borrow a phrase from Ben Franklin, ice cream is proof that God loves us and want us to be happy. My coworker Vicki and I occasionally top off our lunch with a dose of frozen dairy deliciousness, something we like to call ice cream time time. Favorites include any varieties that are strewn with ribbons of gooey chocolate or salted caramel. Sprinklings of toffee and candy bar bits are always welcome too. I serve mine in a bowl whereas Vicki prefers hers in a cone in a valiant attempt at portion control. Good on her!
Not only Portland but the whole blame state of Oregon has a tantalizing array of homemade, home-grown farm to freezer ice cream treats. Tillamook is the granddaddy of them all (their mountain huckleberry ice cream is sublime) but you can’t go wrong with Ruby Jewel or Scoop (dangerously close to our office) or Salt & Straw, featuring some unusual flavor pairings (sea urchins and mint leaves) that are surprisingly wonderful. My favorite: chocolate caramel potato chip cupcake. And now I want to go there . . . “
What’s your favorite flavor?