Now before I go any further to state my view on this, let it be known that my kind of doctorate is, as one pastor once introduced me before a Sunday morning sermon, “not the kind that does anybody any good.” Indeed. So, I stand here with Anne Fadiman who, in At Large and At Small, says just what I think too:
“I take a dim view of healthful ice cream,” she declares with the kind of gusto that only an essayist can muster (p.46).
How about you … Do you like your ice cream frozen hard or softened? What is the best kind of ice cream for you? (And I surely think we ought to include frozen custard. No reason to include frozen yogurt, which is both too healthful and some kind of fu-fu departure from good commonsense.)
For all the good reasons Kris has found to eat bison she’s found no good reasons to go more than once a week to Culver’s for some custard. I’ve found all kinds of reasons to suggest a second every week, but she’s got the facts on her side.
Anne Fadiman knows the history of ice cream — how the ancient Greeks and 17th Century Florentines froze drinks to the delight of everyone. Italy remains at the forefront of ice cream today, and we’ve had a few gelatos ourselves. I cannot tell a lie: George Washington had two pewter ice cream pots, revealing that we got off to a good start in more ways than freedom for us and a headache for England.
It’s Thursday. Tonight, if we follow custom, will be our night to visit Culver’s for a two-scoop Turtle Sundae. Honk if you see us.