Guys, I need ice cream. And not just any kind of ice cream. Oh no, I need super special, super summery fruity-to-the-max ice cream. In other words, I need another scoop of this amazing vanilla ice cream with rhubarb compote and a cookie swirl. Yes!
Wait, what? How was the Taylor Swift concert, you say? Well… awesome! Thanks for asking. My niece and I had the best time ever: the show was rocking (even though Tay is the queen of pop these days), every second person we met complimented us with our bright pink tutu’s (they even admired my, um, “incredible sewing skills”), and the look on my niece’s face when Taylor appeared on stage was priceless!
Oh, and I had a delicious ham and mustard sandwich, so yeah, kind of the perfect night out…
But enough about the concert, let’s talk ice cream!
To be honest, the weather around here hasn’t been summery at all! I don’t know about you, but torrential rain and near-freezing temperatures (oh all right, “moderate” temperatures) aren’t exactly my idea of summer. Which is why I’m in need of ice cream right now!
Ice cream always makes me think of summer, whether I’m chilling out on a sunny beach wearing nothing but a pink bikini and half a bottle of sunscreen, or snuggling up under a blanket next to a cozy fire: to me, ice cream takes me back to those days when me and my peeps (aka: my family) would go out on warm summer evenings for ice cream and a stroll in the park.
And this particular ice cream is super summery. I think I mentioned that, didn’t I? Well, it’s true. Because, like ice cream, rhubarb to me equals summer!