For most people, this "Snowpocalypse" has been nothing short of miserable and they're counting the days to Spring. But for me, this endless snowfall has been an opportunity, and in fact, I wouldn't be mad at one final overdramatic dump of snow.
Don't get me wrong -- I'm not in love with this weather. My car has been buried for over a month and leaving the house requires some serious meditation. But when news of a blizzard came and a travel ban in effect, I was secretly jumping for joy inside. Because this meant I'd have at least an entire day to do nothing but plan. It has all been a race against time. That is, of course, because ice cream season is just around the corner. I've been saying this to myself since December.
Every day leading up to "opening day" is precious and I've treated it as such. I've been spending these snowy days thoughtfully sourcing new and better ingredients, innovating bolder flavors for the coming year, and doing some "soul searching" with the intention of being as socially responsible as possible.
The snow is going to start melting soon and I'm ready for it to GTFO. I have flavors for you to try -- ones you've never had before in your life! Flavors made with dairy so fresh that it was milked from the cow only a few days ago.
When that first day of sweater weather and strutting down the street like it's 80 degrees out (even though it's only 55) hits, I'll be there for you with a scoop of something wonderful. I truly can not wait!