Limo ride - Kids' Style

I suppose if you were 3 and could have anything you wanted, I might guess a ride on a cool wagon with all your buddies and a stop for your favorite ice cream (at Mt. Tom's) would be pretty high on the list...

Catnip Ice Cream anyone?

A customer recently suggested a new flavor. Are you ready for this one.... Catnip Ice Cream. She was completely serious. Now I know cats like catnip. From what I've seen, it's like speed for felines. The only stumbling block is none of my customers are actually cats. I suppose I have a few stray cat customers here and there, but they get their ice cream from the big overflowing dumpster in the back parking lot. Be that as it may, in the interest of science and the betterment of Mt. Tom's, I employed my cat, Chubs, to confirm my theory on Catnip Ice Cream. First, I scooped up a little vanilla and fed it to her. She was totally into it.

Then I sprinkled a little catnip on it. I may as well have sprinkled it with dog breath. She wanted no part of it...
Now I know Chubs has never been a big fan of the nip, but she's also the same cat that once ate a wasabi pea out of my hand. She doesn't have opposable thumbs, so she can't actually write a cool review like my chocolate ice cream friend a few days ago (below), but I think the gist of it would be 'just give me a vanilla straight up -big bowl, no spoon, with a side of cat food, thanks.'

Misty cubicle colored memories

I was rummaging through some boxes the other day and came across this little artifact from my previous working life. It's the ten year service anniversary gift I got during my old corporate dayz. I remember rifling through the catalog of 10 year gifts I was eligible for from what once was one corporate goliath, AT&T. It's actually a pretty nice clock, still works. Definitely better than most of the other gifts in that catalog. A mongrammed garden hose. A timex with AT&T shining brightly on the face. A sporty AT&T insulated vest with built-in pocket protector. I guess I shouldn't complain. In these days of jobsharing and cost cutting and do more with less business mantras, I'm guessing most, when they hit a decade, don't get more than a slice of cake from their office mates. Come to think of it, does anyone work for a single employer for that long anymore?

In any event, this clock was just one of those occassional little reminders of my days 'workin' for the man'. Pushing 6 years now and still no regrets for leaving the 7:30 to 5. There may have been a few moments during the past weekend, for example, when I was beaten senseless from endless hours of scooping double duty (with the green crew, not in an energy efficient way, but a don't know where the buttons on the cash register are yet way) and ice cream making all hours into the night, but at the end of the day (I hate that saying, it just came out, couldn't be stopped), it's so much more satisfying to have created something that brings people pleasure, including me. It's a fun environment to hang out in every day. No one tells me what to do. And I get to be creative whenever I feel like it. As I always say, owning your own gig is a ton of work and time, but it's immensly satisfying and interesting and challenging and exhausting and fun and rewarding, so if you have dreams of hanging up your own shingle, I say go for it. As long as it's not homemade ice cream in Easthampton.

Chocolate Ice Cream

I recently wrote about my suggestion jar and sometimes needing thick skin to process different people's tastes. Well, once in a while I get the suggestion 'your chocolate needs to be chocolatey-er'. I was taught by Dad to be a purest when it comes to making chocolate ice cream. This means no chocolate ice cream base. It means doing what few ice cream makers still do, cooking up chocolate base from scratch in a big caudron.

Dutch cocoa, sugar, salt, water, heat, and a big spatula.

It's a ton of extra work and mess (it does give the shop a nice chocolate aroma while it's cooking though), but what results is a smooth and complex chocolate flavor base for ice cream. It's not overly strong or sweet, so if you're used to just plain chocolate ice cream, perhaps you might not fully appreciate my version.

One of my local buddies/regulars is really into my chocolate ice cream. In fact, it's all he ever gets. I recently tried a different approach to making chocolate ice cream in hopes of getting a darker version. It did come out perhaps chocolatey-er, but I still needed some customer feedback before I even considered a switch. In the interest of science and the betterment of Mt. Tom's homemade, my buddy was willing to test drive the new chocolate. After a cone's worth of careful consideration, here's his review:

"Your new double chocolate is good. It's definitely the full-bodied, expected, creamy chocolate experience, and is arguably "more chocolatey" than your original "olde tyme" recipe. But honestly, I would miss your original version if you were to discontinue it (but I would understand if market pressures force your hand). When I first tasted your "classic" style chocolate ice cream I thought there was something wrong with it. There was something inscrutable and "wine-y" about it, like a complex Sumatran coffee versus an espresso roast. But that flavor has grown on me (obviously... how often do I order anything else?), and now I find myself thinking about it when I'm away from it, like a far-away love. It's bewitching. "

I've gotten some other opinions, and all have led me to not abandoning the 'purist approach', even though the thought of not having to setup, cook, reheat, clean out, burn myself on hot chocolate magma had started to get pretty tempting. I think I will make the chocolate fudge brownie with the new darker chocolate, so if you're curious, check that one out. And as always, do let me know what you think. Thanks a lot.

Happy Labor Day to you and yours.

What better way to commemorate Labor Day and usher in the shiny new school year than with a cute kiddo in a rooster costume. My buddy Mark's daughter Mallory. I hope you're having a great weekend. Some stellar weather here in New England for sure.

Gone Mockless

After repeated frustrations, help from Bre (and photo credit), and even a read of the directions on blogger, I finally figured out how to rid my blog of that scary picture of myself. This one's slightly less scary and shows me in full Easthampton colors. Hey, beats the old uniform of chino's, button shirt, pocket protector, and boat shoes anyway.

Just Cool

Art comes in many and unexpected forms.

Mostly just wanted to see if I was still geeky enough to post a video here, check it out.

Changing of the Guard

Can you believe it's almost Labor Day already, wow. That was one quick summa. Wasn't Memorial Day just a few days ago? I have no complaints though. It's been a hot and nearly rainless four months here in New England. Really couldn't have asked for better weather. Dairy prices went through the roof back in June and have continued to creep up all summer, but the shop's been full every day and night, so all is well, and it looks to be another record season. Thanks to you all who have stopped in for a scoop or a batch of gummy bears. I really appreciate it. And if you haven't had a chance yet, Fall is coming, and you can guess how beautiful it is out here in the rolling hills of western Massachusetts when the leaves start turning. Hope to see you soon.

In the meantime, my great summer crew is, one by one, packing up their footlockers and heading back or off to colllege. So we bid goodbye to Lauren, Katie, Angela, and Kristin. And say welcome to Ben, Abby, and Kate. Taryn is still in high school, so thankfully she's sticking around. This time of year is always particularly challenging for me, since it's still summer weather and the shop is busy, but the crew is either new and green or weary and ready to turn in their apron for a bookbag. But we're getting through it, and with a little luck and practice, the new scoop crew will be hummin' like a top in no time. I hope to introduce you to the new crew in future posts.

P.S. Above is Kate on the left and Angela on the right.

This week's Suggestions

My weekly perusal through the collection of suggestions in the shop suggestion candy jar is usually a combination of ego management and comic relief. As I've mentioned in the Diaries, this 'tip jar' has become a pretty good source for new flavor ideas. The ideas are not always, shall we say, good, (e.g broccoli, wheatgrass, Flintstones Vitamin chip), but occassionally a cool idea finds its way into the jar (e.g. Maple Cookie Dough, Heavenly Hash). Most of the comments are very positive and make me feel like I'm pretty good at this ice cream gig, which is way cool.

Sometimes, though, someone will let me know I can do just a little better (at least in their eyes and palate...listen to me getting defensive already). If nothing else, it's made me realize that everyone is different, and with a bustling shop every day, I must be doing something right. The challenge with any constructive criticism is to actually listen to it, process it from a somewhat detached position without getting too defensive, and then deciding whether the thought has merit or is just a case of 'one man's peppermint stick is another man's poison'. It's all good, getting feedback from customers, friends, enemies is what makes us better.

In any event, let's see what's in the jar this month...

'Serve booze.'

'Taryn should work more. She's really nice.' (It looks like her sister's writing...)

'Bloue Bare' (Mom told me to read it phonetically)

Nutella, Grapenut, Rum Raisin, Rum Raisin, Cannoli'

'Mohito Sorbet'

V-bet chocolate syrup (Israeli?)

'Bring back Root Beer Rudy'

'Fried Ice Cream' (Want a PuPu platter to go with that?)

'Mint Chocolate Chip Cookie Dough' (there's that cookie dough theme again)

Claire's Candy Necklace

My friends Pam & Mike from Woosta stopped in today to check out my ice cream/candy store digs. Took a few shots during their visit. This is their daughter Claire. I didn't think they'd mind me sharing a moment of childhood glee...

The A-team

Katie & Lauren. If you've been to Mt. Tom's, I'm sure these are familiar faces. They rock. Once again, they've made my summer a lot easier and definitely more successful with good old fashioned hard work, street smarts, and great personalities. As we creep closer to Labor Day and their return to Bryant College, I get closer to working that much harder once again. The new crew has been hired and is, shift by shift and scoop by scoop, steadily climbing up the learning curve. Ben, Abby, and Kate. And Taryn is not yet off to college so she'll be around this Fall. Early indications are I picked some winners, which will soften the blow of K & L heading off, but they've got some big shoes to fill. With any luck, K&L will be back for one more Summer of scoopin'. Here's hopin'. In the meantime, welcome aboard to Ben, Abby, and Kate. More on B, A, & K to follow...

Doom, Gloom, and Air Guitar

I was surfing the news earlier and amid the hurricane doom, and sub-prime mortgage gloom, and the Yankees creeping up on the Sox division-leading plume, I came across this. Seems there actually exists a U.S. National Air Guitar Competition, won this year by none other than Ryan 'Stryker' Strecker. With hair like that, how can you not win. He gets to go to the World Air Guitar Championship in Olou, Finland, representing all be and would be air guitarists in our fine land. Go get 'em Stryke, make us proud!

Slightly Cooler Look...

To the Ice Cream Diaries Blog. Introduced by my first nephew Will...

Home stretch of summer coming, hope you're enjoying....

A Savory Taste of the Writing Life

If you're a Diaries reader, you already know that when I'm not wearing my apron and swinging an ice cream spatula around like a crazy man, or sleeping, I try to sneak in a little time with my other passions, writing and photography. A few years ago, while still enjoying my sabbatical time between careers, I got to live the livestyle of writer. I was travel adventured out, having just returned from four months in Australia, New Zealand, and Hawaii, and before that a four month cross-country and Alaska adventure. Somewhere during that trip, I came up with an idea for a book and had begun scribbling notes and ideas in my journal. The book, which I early in the process named, "Hand-me-downs: Some Just Slightly Used Tips on Life for my Little Brother', was to be a collection of short essays about life and the pursuit of happiness. From the beginning, I liked the idea of creating it in the style of a conversation between two people. Like a father-son talk. Or from one big brother to his little brother. I'd been a big brother for a number of years, and since my biological brothers are far too 'grown up' to be needing any life advice from me, I decided it would be aimed at my little brother Ted from the Big Brother program. It really helped to think about what and how I might share my life experience with him. What stories a sixteen year old boy would find interesting. I thought it might make a pretty cool high school graduation gift for him the following year.

The process started on the road, deep in my journals. I wrote down one liners for all the ideas I wanted to share. For example, "There are plenty of unhappy people in big houses." or "Everyone gets a little something." I came up with sixty or so in pretty short order. Fast foward to the end of my journeys, I was still unemployed and liking it. And I had the bug to write. So I did. I got up every morning, drank coffee and wrote. For as long as I felt like it. Sometimes for ten hours, sometimes for two, followed by a bike ride or run, lunch, more writing, cocktails, write. Sleep. The travel during those two years off was pretty sweet, but there was also something really cool about being able to live the life of a starving artist. Writing for me is one of those things that when I'm in it, time stands still. I disappear to another place and don't return until my fingers stop pushing keys on my laptop. If you've had this experience while doing what you do - painting, running, doing yoga, you know how great and addicting it can be.

It took a few months, but I finished my first, second, and third draft. I went with the coffee table book format so I could include my favorite images (being the aspiring amateur photographer and all), so part of the process was to sort through my lifetime collection of favorite photos, especially the ones from recent travel adventures. I tried to match photos to specific themes. Some connections are subtle but most tie to its facing essay in some way. With the photos, Hand-me-downs became truly a labor of love, bringing together in one place my interests in photography, writing, travel, and self-discovery.

The final leg of the 'writing life' phase of my career break included learning how to market a manuscript. I bought a 'Guide to Literary Agents', write query letters to all agents I found who represented my type of creation. I sent out probably 25 and actually got a bite on one. The very first one I sent out, go figure. She requested a 'book proposal' and over the past couple years, has sent it out to a number of publishers. She sends me copies of responses, er rejections. Here's the latest, just got it today...

Hi Alison,
What a sweet project; unfortunately, it's not for us.
Thanks for the lookand best of luck with it.
I'll return the material by mail this afternoon.

Best wishes, Julie
Acquisitions Manager Ten Speed Press
Berkeley, CA 9471051

As with most endeavors not easily accomplished, especially in art, rejection is just part of the process. The life tip buried in my latest is this... Focus on the part before the semi-colon. And don't lose hope. In the meantime, I've self-published Hand-me-downs, and it sits majestically on my shop counter. Many persuse it while waiting for or while enjoying their frozen pleasures. I've even sold a few (73 to be exact). Financially, each sale is actually a slight loss for me, but I must admit it's still been one of the most rewarding things I've ever done. From start to finish.

Strawberry Gourd Ice Cream?

This week, I came up with an ice cream flavor based in Strawberry with strawberry fudge pieces and a marshmallow swirl. My crew and I brainstormed for an hour about what to call it. Strawberry Delight. Strawberries & Cream. We tried to work the Moose Tracks angle, but got hung up on what animal you'd associate with a strawberry. Rabbit Tracks? No. Then we thought about the color, pink. Pig Tracks. Somehow we ended that line of naming at Pig Poop. I must admit, that's kindof catchy, but I just wasn't convinced it sounded very appetizing. After much deliberation and a nearly complete creative breakdown, we decided on Strawberry Fluff. I'm told such a product actually exists, although I haven't tried it, and I really don't want to. In any event, it's now on the Special Flavors board. Intrigued? If not, I've still got some Guinness left...

Tye-Dyes & Cream

One of my crew made the great suggestion a few weeks ago that we get tye-dye t-shirts. I inquired with my t-shirt guy, and voila! tye-dye tees. We actually did it one better this week. The last order of Mt. Tom tee's got messed up (they forgot to fill the logo with blue) so they gave me a steal of a deal to save them from their dumpster. Since those are basically giveaways now, I thought, why not give tye-dying a try ourselves. If the kids on Zoom can do it, I'm sure my ace team and I would have no problem. It was actually pretty fun. Felt like arts and crafts at camp. The first batch of homemade ones came out surprisingly good. Every one is different. I just gotta run out and get more dye and rubber bands so we can complete the extreme makeovers on the rest of the bad batch. The moral of the story... Unexpected and cool new things are often the outcome of mistakes mixed with a little creativity and a 'let's just give it a try'...

Strawberry Ice Cream at Mountain View Farm

Yesterday, I went to a Strawberry Festival at the MountainView Farm , formally Ole' Turtle Farm. Mountain View Farm is a CSA (community supported agriculture) farm. People buy shares and are rewarded with a weekly plethora (cornucopia optional) of fresh, chemical-free veg - from swiss chard to tomatoes to fresh cut flowers (those you have to pick yourself) to all your favorite herbs. It's a pretty great deal all around, and you don't even have to weed. Unless of course, you want to.

I was approached a few months ago and asked if I would whip up a couple tubs of strawberry ice cream for them, they'd provide the fresh strawberries, for their first annual Strawberry Festival. I said sure and instructed them to slice them up, add some sugar (4+1 to be exact), and just freeze them up until a few days before the event. The event was this past weekend. I got a chance to bike down there to check out the festivities. It was the first time I'd been there. Really beautiful. Great view of Mt. Tom. My friend Kim gave me a tour of the fields. Here's a shot from the flower garden...

The strawberry ice cream seemed to be a hit. It was gone halfway thru the event. Kim dropped by the shop midafternoon to grab an extra tub of vanilla to keep the crowd happy. It was pretty cool. People lounging on the edge of the field, under the trees. Kids frolicking. Guy playing a guitar and singing. Glad I stopped by...

Bats, Watermelon, and the always wicked good Winterpills

Caught a show last night at the West Whatley Chapel in Whatley, MA, located exactly in the middle of nowhere. The reward for successfully executing a challenging series of lefts and rights, a couple of which were identified by farm animals and mailbox styles, was one of the coolest shows I've seen in a long time. The venue was a hundred year old chapel fully outfitted with big potbelly woodburning stove, 95 wooden chairs, and a small alter/stage in the front. Close your eyes and picture the ultimate New Englandy scene... an old rustic white church, lush gardens of strawberries, tomatoes, and wildflowers all around, big old overweight black lab walking in front of your car as you tiptoe up to the grass parking lot. Guy with a beard, a pair of Wranglers, and a grin that only a stressless existence can provide, meets you at the front door to his little house of worship.

Upon paying the bargain price of twelve bucks to see what I consider the premier local band of an area rich in local indie music-makers, the hearty and somewhat hippie group is invited into the small chapel. Bre and I quickly find seats just a couple rows from the front. Within a few minutes, the place is full to its capacity of 95. The show was billed as 'acoustic' but the speakers and amps suggest there might be a few more decibels than that in store. It doesn't take long for the place to fill, and 7:30 on the button, the guy with the beard and the Wranglers makes his way to the stage to introduce the band. He explains that the first set will go until 8:20, so that we can all break for watermelon and the bats. The bats, hmmm. Free bat night at the Chapel? If I find a chilled glass of Dogfish Head 60 Minute IPA under my seat it will truly be the perfect night.

Needless to say, the Winterpills are amazing. They're so great to see live because not only is their music beautiful and melodic and heartfelt and honest, but they really seem to enjoy performing together and making people happy with their music. Phillip Price, the lead singer, injects just the right amount of funny or interesting banter between songs. Sure it was loud, but my ears weren't even close to ringing like a night at the Eleven's.

The band tries to break at 8:20 but are told 'the bats aren't ready yet'. So after one more song, the crowd grabs a slice of watermelon and wanders outside. As we mulled around the front of the church, sure enough, bats start flying out of the eaves of the chapel. I must admit it was probably the coolest intermission I've yet to experience.

After the bats had cleared the belfrey, we return to our seats for another hour plus of great Winterpills music. We are even treated to a taste of new songs from their upcoming EP coming out this Fall. It was one of those shows you just didn't want to end.

I couldn't locate a photograph on-line of the West Whatley Chapel so I just might have to go back and take one myself. When I do, I'll definitely post it up here. In the meantime, check out the watermelon wednesdays lineup, and if you've got a free Wednesday, check it out. Just leave extra time to find this little slice of paradise.

I scream, You scream, we all scream for Gelato?

I've been thinking about it for a year, and I finally did it. I made a batch of gelato. It's pretty darn good. And I'm not just saying that because I made it, and that I want you to come try it. Ok, maybe a little. I did some research during the 'off-season' and learned how it differs from making a regular batch of ice cream. I also discovered some good gelato ingredient suppliers, learned how to display and serve it. Having done the due dilligence, it was just a matter of giving it a try. It was actually fairly easy. It's extremely dense, which means low overrun, which means it's in and out of the batch freezer in no time. And it only takes a short blast freeze, and it's ready to serve, same day. Nice. Since it's low overrun and it's known for being strong and bold in flavor, it's pretty expensive to make. This means a single serving is about the size of a kiddie cup. You really don't need any more than that, since it's so rich and filling.

The tricky part is education. Explaining to everyone that gelato is italian ice cream

and why it has to cost more can be a challenge. And how is it made. The cool part is gelato is made with milk (0, 1, 2, 0r 3% fat), so it's much lower fat than ice cream. That's a nice selling point.

I'm just doing a flavor or 2 at a time right now, testing the waters if you will. If it flies and people seem hungry for more, I may add a dipper and stock a bunch of flavors, really give it a go. I don't really know of any other places in the area that serve it, maybe one or 2 bakeries, so it could be a nice niche for me... Stay tuned. Or better yet, come on down for a sample...

Happy 231st USA

I hope everyone has a safe, fun, and relaxing holiday. Tough to have it fall on wednesday, but maybe you got lucky and scored a five day weekend. Good on you. In any event, enjoy the day, and take a minute to think about how lucky we are to live in such a cool country. Sure, there's turmoil and war and immigration issues, among others, to solve, but there's still no denying that we live in the land of opportunity. Put down the newspaper. Shut off the news. Just look around at all we have. Beauty surrounds us. Food to eat. Freedom to speak what we feel, read what we choose, paint what we want, earn a living doing what we're passionate about. Many have sacrificed much to allow us the lives we enjoy today. I don't know about you, but I wouldn't want to live anywhere else. Happy 4th to you and yours. The red, white, and blue sprinkles are on me.