A picture of a picture of a polar bear at night.
I got an email from my friend Jamessal of Caviar And Codfish:
…Robin and I [just] decided to start an ice cream business. The woman who runs the wildly popular Stockton Farmers Market said that a restaurant was selling an ice cream maker for about twenty percent of its value and that if we wanted to buy it and learn how to make good ice cream […] tomorrow we’re going to wake up and start calling plumbers and electricians. More details to come. Right now, we’re desperately trying to come up with a name for our business. Feel like helping? Relevant info: the market is on Bridge Street, it’s right next to the Delaware River, we’ll be using mostly local ingredients, and of course the town is Stockton.
Any suggestions? I like The Jersey Cow (it’s in New Jersey) and we’ve discussed Scoop Til You Poop, but rejected outright my daughter’s suggestion, Frozen Fat. Since Robin is a gourmet cook, I kind of think the name ought to mention the homemade angle, but that’s only my opinion.
I figure the winner should at least win an ice cream cone in the mail.
A Bad Guide 
Stock it To Me, Cream of Delaware/Stockton, Cream of the Market …
I’ll think of more. I really want that cone in the mail…
BTW, think about (also/later on) making icecream for diabetics, using fructose rather than sugar. There is (IMHO) a huge unfulfilled market for diabetic products.
I had one such fructose icecream in the US, and it was delicious. It did come from a shop in Chevy Chase, but all the same ..
Nice Cream.
Or,
“Nice Dream”.
Or Ice Dream.
I agree with Canehan. Although there are quite a lot of frozen yoghurt-type low-fat things, there aren’t many with low sugar.
I hope you advertise your opening with a marching band.
I like that, dearie.
We All Scream.
Thanks, Crown/all! You have twenty-four hours to come up with a brilliant name or I’ll lose faith in the internet (and use the name Robin and I are already leaning toward, which I’ll reveal once we’ve either abandoned it or made it nice and secure). If it were up to me, I’d make our name an ode to Chinglish: “Fatso!”
The Only Emperor.
I like “Ice Dream”. But there is already a fake ice cream (no dairy) on the market called “Rice Dream”.
I second Canehan’s idea for a diabetic ice cream.
How up-to-date is this list? Did you get lots of w’s?
Frozen Stock?
MMcM: We went over the poem itself for inspiration earlier. Not so much. A few people suggested variations on the title. Yours is my favorite, but of course nobody will get it, and we’re thinking of going for something smaller and spunkier than “emperor” implies anyway.
Owwowcow Cow Creamery (a name everyone complained about) just left the market, opening the space for us. I’d say something about your coming up with that list, but everyone already knows that you can and do find everything!
Julia: If we eventually transition to soups, we’re thinking to call it “Hot Ice Cream for Cold Days.”
The Joisey Scoop.
Scream de la cream.
Nice ice.
Scoop ‘n chill.
I also thought of “cold cream”, but that might bias the clientele towards older women with dehydrated mugs.
To modify a rube saying of my father’s: “Colder than a cow’s dug in a brass cone.”
Robin’s Cream by the Stream
Cowlicks
Churn Noble Meltdown
Cold Comfort Farm.
One of the products, containing lychees and a cloven banana, could be called Lickety-Split.
The Iceman Cometh
The Ice Palace
The Ice Queen
Hot Licks
Frozen Jimmys
Twice Cream
Thrice Cream
Spice Cream
The Cream Machine
I’d go with IJsco.
Free slogan: Iedereen lust IJsco – ja toch, wie niet?.
Churn Noble Meltdown wins a special award from me.
I like this from google translate (Dutch dept):
Robin and James’ Homemade Ice Cream
Champ’s
Mr. Muntz’s Creamery
Bridge Street Creamery
Hm. Not very inventive. But whatever you choose, the trick is a good tag line that reflects what your selling point is
I like Champ’s
The Best of Cream
Conic Confections
Muntz of Sundaes
Seriously, Champ’s is good.
The Delaware Water Frappe
Muntz’
Though I see I’ve been beaten to it.
Maybe it’s good to see if two people think the same thing, though.
Champ’s
I like it because of the associations — the ice cream of champions, champion ice cream, etc. But mostly because Champ is such a great dog. And I’ll bet he loves ice cream.
Yes, Champ’s is good, and you can have publicity photos of him gobbling the ice cream. And contests where the winner gets to have their picture taken with him.
Thank you all for the suggestions! A few more tidbits to help:
Initially, we may only sell sorbets. I don’t want to use pre-made ice cream mixes so I’ve started the process of learning how to pasteurize milk products and have begun looking into buying a pasteurizer, which is expensive. We may not even get ice cream going by this summer, unless we find a way around the pasteurization process (no eggs or something, though I think I may still need to pasteurize the already pasteurized milk before making ice cream!) But sorbets are easy (and less expensive) to make, so we’ll start with those and a few other frozen fruit desserts. We’re going to focus on flavors to set ourselves apart from others: Strawberry Balsamic, Orange and Star Anise, Peach Jasmine, also lots of herbs, liquors, etc. We’ll be using Fair Trade certified chocolate, sugar, local fruits, etc.
Also, it will just be the two of us, in a very small kitchen. I want to present ourselves as young bohemian types, without sounding too cheesy or full of ourselves.
I like Champ’s, because I like Champ. But dislike the associate with the US restaurant chain, and the sporting goods store. Also, I’m not sure I can confidently sell myself as a Champion of ice cream. (Though, love the photo idea.)I’m looking for something that sounds somewhat humble, don’t want to oversell.
Am I being difficult enough?
Thank you all.
Churn Noble Meltdown wins a special award from me.
Yes, Empty definitely gets a radioactive cone in the mail.
Liked the Delaware Water Frappe, too, though it sounds a little, I don’t know, established. Which could be a good thing. Though now with what Robin just said.
Grumbly: Honestly, we expected more from you. “Cold Comfort Farm” will not work if we decide to sell soups. What, you didn’t know we were considering soups? That’s business — we have to adapt on the fly. “[A] product…containing lychees and a cloven banana…called Lickety-Split” makes up for everything, though. We’re making it.
“Mr. Muntz’s Creamery” warms my heart.
Churn Noble Meltdown sounds to me like a flavor, not a store. (Like maybe with vodka in it.)
Well, I only eat sorbets; my wife eats ice cream. We’ve been going to Toscanini’s regularly for the almost thirty years they’ve been around. Coconut and cocoa are good from the standards. (Better than the berries.) And they’ve finally gotten around to starting the more interesting ones promised for the summer: Cranberry was good (MA or NJ tie-in there); Blood Orange was great; Mango Habanero didn’t quite have the proportions right, but was a valid concept. Don’t tell Gus I told you any of this, though.
Tootsie-Frootsie?
The Bohemian Raspberry
Les Mères Gelées
Gar Lick
Turn-on Delights
Fall into flavor
The point about the lychees was that they are used in China, and “lickety-split” is supposed to be Chinese pidgin for something or other. At least I think I read that years ago. Does anybody know ?
young bohemian types
soups? That’s business — we have to adapt on the fly.
Metamorphosis
I agree with M that a lot of these would be very good names for flavors. Turn-On Delights is brilliant.
Jim, you have read Cold Comfort Farm, right ? Jes’ sayin’.
No. Unfortunately, I was just talking shit.
Hm. The problem of being an expat is that you don’t have normal associations anymore. I mean, mall associations. Which are not normal. But you all understand.
How about something like Iced Delights? And a changing tag line as you grow (and figure out pasturization). Iced Delights: delectable fresh fruit sorbets. Iced Delights: delectable fresh fruit sorbets and home-made ice cream.
PS you can still use photos of Champ and your other adorable animals (such a draw for children and people like us!) in your logo/publicity materials. “Champ loves it — so will you!”
PPS Robin, you must immediately get over “humble.” “Humble” is not a valid marketing concept, especially when you are dreaming up Strawberry Balsamic Sorbet and I’m drooling in Moscow.
PPS My favorite restaurant name is from my home town in upstate NY: Pinhead Susan’s. For years — maybe decades — a railway overpass had the scrawled message: SUSAN IS A PINHEAD. So when a restaurant opened nearby, they didn’t look far for inspiration.
I think my imaginings of “humble” are probably quite complicated in my head, but I mainly mean that I don’t want to call it World’s Best Ice Cream or anything like that…
Today I’m mulling over Oh la vâche (or O la vâche). Thoughts?
love The Bohemian Raspberry
The story of Pinhead Susan.
The Dairy Queen’s Bohemian Raspberry
Oh la vâche (or O la vâche)
Perhaps you want it to sound French, but it is always tricky to try a language you don’t know well.
In French, “la vache” does not just mean “the cow” but is a mild expletive – perhaps a little coarser than “shoot!” in English – expressing frustration. Adding O(h) would not be enough to counteract the negative impression made by “la vache!” on those who know the language well. And for those it would also sound silly.
Also, for those like me for whom “a” and “â” are quite different sounds (close to the difference between the a’s of cat and father), adding the circumflex suggests a terrible pronunciation of “vache”.
Yes, I was unsure about it because I am not a French speaker. My friend in Paris suggested it, with the Oh, because he often uses the expression (making an American sounding Ohh) when he likes a certain food.
But, onwards!
Sorry, Jim, somehow my question came out sounding superior-like. I just happen to have read Cold Comfort Farm years ago. I have always liked the title.
It was a real giggle, although I don’t remember much. I just now checked the WiPe article on the book. After reading the plot summary, you’ll probably want to put it on your reading list.
The article mentions the phrase “something nasty in the woodshed”. So now I know where the title came from of one of Kyril Bonfiglioli’s books. I’ve never succeeded in getting anyone to read Don’t Point That Thing At Me, the funniest literary-slapstick book I’ve ever come across. I must have read it 20 times over the years, and have pooched a lot of high-tone silliness from it. I’ll probably have to send copies as Christmas presents some day.
I hope you don’t have to stoop to selling “spaghetti ice cream”. That’s something German kids are (were ?) crazy about. It’s vanilla ice cream extruded into spaghetti, with a dollop of goop on top.
adding the circumflex suggests a terrible pronunciation of “vache”
Tell me about it. I only recently discovered that all those “ôe” and “oe” words are pronounced completely differently from what I had believed. Pôele and moelle, for instance, are /pwal/ and /mwal/, not /pwel/ and /mwel/.
vanilla ice cream extruded into spaghetti, with a dollop of goop on top
Something nasty in the woodshed.
(For every leecher there’s a bleedin’ lychee.)
The Licker Store
¡Por flavor!
Wholely cow!
Some toppings you won’t want to offer:
Barbie Dollop
Goop de jour
Hot Dingleberry
Lard-a-Mercy
One you might:
Lotta Cotta (with your choice of apricot, red currants …)
môelle
Strike that circonflexe.
Oh I thought you must have forgotten it. Sorry.
Talking of Cold Comfort Farm:
Big Business
is the name of their bull.
And “mollocking”, one of my favorite activities !
La vache, merde alors ! I find that circonflexe is an adjective, not a noun. So strike that accent circonflexe.
Jumble Ice
Mr Crown, I can’t believe you found the Pinhead Susan story online. Ain’t technology grand?
We’ll be waiting to hear the final decision…
Yes, I only had to write “pinhead” and google suggested “Susan”.
Frost Flower
Humble Pice Cream (for the proud at heart)
I thought frost flowers are the ice that forms on things that have been in the freezer for too long.
I take it back. Frost flowers are “thin layers of ice … extruded from long-stemmed plants in autumn or early winter. .”
Yes, but there are two different kinds of frost flower. I thought Frost Flower worked quite well for both sorbet season and soup season and also described the bohemian lifestyle of the proprietors. And made a reference to the herbs in the ice cream.
Never mind any connection between “lickety-split” and Chinese. I just remembered that what I was thinking of was a silly vulgar joke I heard as a kid. Probably told by my father.
It’s lucky we hadn’t written the etymology for the Wikipedia entry. I’d already decided that lickety must be rickety.
Will I have to read more Nabokov ? Listen to this fabulous sentence from Bend Sinister:
You’d have to be Russian to be able to articulate that.
Grumbly: I’d say approximately mow-elle rather than mwel, but Marie-Lucie will doubtless correct me.
Will I have to read more Nabokov ?
You will. Fabulous sentences are a regular occurrence.
Grumbly, Canehan:
Grumbly is basically right about the pronunciation of moelle ‘bone marrow’ (mwal) and poêle (pwâl)(if feminine: ‘frying pan’; if masculine: ‘stove’). These words have kept their old spelling while the pronunciation has changed.
(The word pronounced “pwal” (short) is poil meaning a hair on the body, or on animals).
sorbet flavors:
5 Fruit 2, Ice of Blue
Currant Favorite
(or Direct Currant)
(or Oh, Curránt!)
…Robin and I [just] decided to start an ice cream business
Will it be possible to order icecreams online from abroad?
“Will it be possible to order icecreams online from abroad?”
Only if your computer has the facilities to download icecream.
Look, Sig places an order in NJ for a Bohemian Raspberry sorbet. Their computer emails the recipe to Sig’s in Mauritius, which passes the info on to his icecream machine in the kitchen. Always assuming Sig uses the correct homegrown ingredients, it should work fine. Grumbly can design the computer programming to make it work, something like Amazon & Kindle, I expect. You, dearie, can design the ice cream maker, that’s up your ally.
There, I just made you all billions. What are you going to call the company? i-Lick?
No, that sounds very last year to me. What we need is an app(lication) for handheld devices like iPhones: push a few buttons wherever you are and almost instantly the device produces an edible 3-d image of whatever you ordered, anything from raspberry vodka soup to clam chowder ice cream.
An edible 3-d image?
How does an edible 3-d image of clam chowder ice cream differ from clam chowder ice cream? That’s your point, I guess.
Someone needs to make the replicator from the Enterprise. Instant Peach Jasmine Sorbet.
I don’t have a point. (Maybe that’s why I call myself empty.)
“This is not an ice cream cone”
I’ve got it: call the real-world shop Champ’s and call the virtual delivery service Duchamp’s.
You could even call it Magritte’s — not that I want to spoil a perfectly brilliant idea.
I imagine the difference between an edible 3-d image of clam chowder ice cream and clam chowder ice cream is calories.
This thing could catch on.
the replicator from the Enterprise. Instant Peach Jasmine Sorbet. … “This is not an ice cream cone”
It never fails to amaze me that so many people are fascinated by “virtual reality”. Of course I know everybody here is just messin’ ’round, nevertheless the idea is at work. Here is what I currently think about that (not all of it home-grown). Bear with me, because I have to start off with some fairly general remarks that on the face of it have nothing to do with 3-D edible images of ice cream.
First off, consider Sloterdijk’s take on what led to the recent financial turmoil. The popular explanation is greed on the part of bankers. He suggests that their motives are adequately, and perhaps more accurately, assessed as “wanting to get something for nothing”.
As with most of Sloterdijk’s ideas, I find this one interesting because it is reasonable, suggestive and, most importantly, novel. The explanation “greed” has the disadvantage of being a dead-end explanation. Everybody knows what “greed” is, a kind of “basic human tendency”, so that puts an end to further thought about the matter. Some gentle readers will rejoin: “but that’s what explanations are for, for pete’s sake !”
“Greed” here is an example of what is known in philosophy as a Letztbegründung, a basic truth or principle which is supposed to be in some way evident, if not self-evident, and in any case not reducible to something simpler and more evident. Disparate examples are “that’s the way God wants it”, and “the inherent logic of thought imposes it” (i.e. the law of the excluded middle). However, over the last 150-200 years such searchings for basic truths have fallen into ever-widening disfavor among most philosophers that I know of, for the simple reason that none of them has ever gotten even close to finding convincing arguments for any such standpoint.
As a result, the general philosophical consensus is that philosophy should concern itself with *not* finding basic truths and stopping there, but rather finding new questions and new ideas. This is pretty reasonable, I think – after all, what the hell else would you do, apart from staring at the wall in depressive resignation ?
So, now back to virtual reality and high-calorie holograms. pace Robin, the calories would have to be included if it was virtual reality we were dealing with. So, to be consistent, we would have to wish for 3-D edible images of low-cal ice cream. Now I ask you, what would be the point of that, when you can go around the corner to Safeway and buy a gallon of tasteless, non-fattening goop ? Why wait for the technology to be so far advanced that you don’t have to get off your butt to poison your taste-buds ? Buy now, regret later.
In other words, the idea of virtual reality is just another expression of the desire to get something for nothing. There’s a Letztbegründung if I ever saw one. What could be simpler, more evidently satisfactory, than getting everything for nothing ? Still, the nagging thought: what next ? Will we at some point be wanting a real virtual reality, because mere virtual reality turns out to be not such a big deal after all ?
I rest my case – whatever it was.
Virtual things are exactly like real things except for… something. One day I’ll be able to have a virtual Sloterdijk sitting on my sofa. I’ll have him answer questions, but unlike the real Sloterdijk he won’t eat drink or go to the toilet and he’ll be invisible unless I want to see him. As you say, it’s something for nothing and what’s wrong with that? Air is something for nothing, and very welcome it is. Water used to be something for nothing. I think the more things that are something for nothing the better. The point about the bankers is that — whatever they wanted — they did get something but it clearly wasn’t for nothing, we’re all going to have to pay billions.
What I understood from Robin was that she’s going to be sending us virtual clam chowder that looks smells and tastes exactly like the real thing but has many, many fewer calories. I must say I wasn’t aware that clam chowder was very high in calories to start with, but I’m not expert in chowders.
The proximate explanation for my riff is probably that it’s been far too long since I had clam chowder. I don’t want some for nothing, though – I’ll take the calories on board and the consequences.
Air is something for nothing
Tsk tsk, Crown. Where have you been these last few decades ? We now have global warming, part of the reason for that being the age-old feeling that air is something for nothing, so one can do with it what one likes.
Do you dabble in the financial markets ?
Then the problem isn’t with having “something for nothing”, it’s with not appreciating the value of “something for nothing”.
The best things in life are free
But you can keep them for the birds & bees
I want money.
No, I’m really uninterested in money and I’m tremendously conservative — bearish — with it.
That’s no surprise, I suppose, given what you’ve mentioned in the past about the low interest rates in Norway.
No, it’s just me. I was a bear when I lived in New York too, not that I had any money. I’d much rather starve to death than take out a bank loan & have to worry about repayments.
Do you dabble in the financial markets ?
Now why didn’t wordpress think that was spam, instead of all the innocuous comments it sends to blogging prison?
Well, that’s one thing we have in common then. I’m going to end up living under a bridge, because I would never accept buying a house that had a mortgage on it. Buy outright or not at all, is my motto. Currently, outright is right out of the question.
I can now reveal that I am anxious to improve my French so that I can qualify later on as a clochard. I will change my name to Bougon Dupont.
That’s the good thing about the EU, you can tramp around to your heart’s content. But you could buy a tiny little house, off the beaten track, to retire to. Something with a grass roof, in Alsace.
I don’t fancy myself at age 75 having to climb onto a roof to mow the grass, even in Alsace.
That reminds me of my first impressions in the early 70’s of how different the countrysides of Germany are from those of France and Belgium. Here forests and fields are orderly, trimmed and monocultured. Hardly have you driven across the border, all that becomes higgledy-piggledy and shamefully left to its own devices.
Listen, forget Alsace. It’s one of the most built-up regions of France according to Wikipedia — although with a flat roof covered with grass at least you’d have a garden. Maybe try the Alpes-de-Haute-Provence, that sounds cheapish and nice. And you wouldn’t even need perfect French, because nobody lives there any more.
I don’t fancy myself at age 75 having to climb onto a roof to mow the grass, even in Alsace.
At this blog the solution to that particular problem is never far away.
On TV last week I saw the tail-end of a documentary about the Auvergne, “the volcanic region of France”. The landscape was fantastic and, if I understood correctly, most people have fled to the big cities to avoid the volcanoes. I believe vegetables grow well in lavish soil, or is that only grape vines ?
It would be much cheaper to live in a remote part of the Auvergne than in Haute-Provence, which is yuppie country in its way.
At this blog the solution to that particular problem is never far away.
I’ve often thought of starting a Rent-A-Goat business.
Do you think the goats would like to retire to France as well, as Trond suggests ? I could set up a menage à quatre with them.
I’m sure they would love it, Grumbly. You can learn to spin their wool and knit. And you can rent them out to nibble other people’s roofs.
Would they at least make their own goat cheese, or are they too squeamish for that ? Am I going to have to do all the work ?
While the goats flounce about, nibbling on other people’s roofs ?
You could possibly train them to make cheese, if you bought the ingredients somewhere. You may need a horse, although my daughter was at one time thinking about getting a trap pulled by goats. Such things do exist.
For them to make cheese, they would have to produce milk, and there are distinctive prerequisites to that which AJP has never alluded to.
They do sort of flounce, yes.
Grumbly, wasn’t it you who expressed a desire to learn to knit wall hangings, some time ago? Spinning is not that difficult if you don’t try to be perfect, and neither is knitting (imperfections give the piece character). I have never tried goat’s wool, but goats of AJP’s kind produce knittable wool.
Yes, mohair.
Why not call the icecream parlour “Iceland” and then name each flavour of icecream after a favourite volcano, glacier, or fish?Even better, launch a “cloudberry” icecream.
Do you have a favourite volcano?
Yes, but it’s not in Iceland.
Actually, how about extinct volcanoes? A “Madeira” icecream could be lovely: “deux boules of Bual”, one could order, multilinguistically.
Last summer (our southern summer) I went to three volcanoes in three different stages. It was interesting, I should write about them.
As to the names for the Ice cream shop, I love Mab’s suggestions, like Champ’s or Old Bridge Creamery.
Yes, Old Bridge Creamery — that’s another good one.
A Krakatoa ice cream might be good, the volcano’s an inverted cone. Come on, dearie: what’s your favourite volcano?
Arthur’s Seat.
Not entirely suitable as the name of an icecream, I suppose.
Do you have a favourite glacier and fish? The sorbets could be named after glaciers, the ice cream after volcanos …and the soup after fish? Sure, why not. You just write “surprise”, “Lobster Bisque Surprise” is French onion soup.
Lobster Bisque Surprise” is French onion soup.
Infringes the Trade Descriptions Act , or Truth in Advertising, etc
It’s true. They aren’t calling it “Lobster Bisque”. I’m on their side with this one.
Everybody knows what “greed” is, a kind of “basic human tendency”
You mean a dormitive virtue?
Cold Comfort Farm is now on my reading list. (The apology was unneeded, of course.)
I must say I wasn’t aware that clam chowder was very high in calories
Cream, baby. There’s always cream.
After long talks, Robin and I have decided to name our business Pinhead Susan’s.
Updates to come (I’ve been meeting with electricians and zoning officers).
And — seriously — thank you, everybody.
And so,
mab IS THE WINNER!!! and wins the sorbet, soup or ice cream dessert of her choice*, courtesy of Pinhead Susan’s in Stockton, NJ. Yes, that’s Pinhead Susan’s!
*(and possibly a cone for her dog too, I don’t really know)
We’re not really naming it Pinhead Susan’s, you know.
We just really like it.
And I thought it’d be funny. Sorry.
Well don’t just go away again now! What are you going to call it?
He’s gone back to the zoning officers. He’s showing them Robin’s sorbet and soup recipes…
Funny, not to fool you, but to take the one name that wasn’t offered as suggestion but as a by the by, you know.
Well do we win an ice cream if we guess what it is, then?
You know the name, Crown — the one we were leaning toward to begin with. (When we’ve secured all the federal stuff and possible domain names, I’ll divulge it to all.) We liked a lot of the names offered here, but most of them limited us to ice cream. Which we only realized would be a problem once the thread had really taken off, or we would have clarified. Apparently, there are all sorts of federal and state guideline for pasteurizing, so we may have to work around the ice cream for a bit, starting with sorbets and soups and others kinds of frozen desserts.
Everyone wins an ice cream anyway, of course. Radioactive in the mail. Or a real one if any of you come ever come to NJ.
Boy, I’d no idea you had to secure federal stuff. I don’t suppose you did either. Maybe you could post a picture of an ice cream at Caviar & Codfish.
Too late, then, for
“Past Your Eyes”?
It’s never too late, dearie.
Oh well then, on the subject of Icelandic fish flavours:-
http://en.wikipedia.org/wiki/H%C3%A1karl
I’ve tried lots of ammonia-related fishy stuff in Norway and it is an acquired taste, but this sounds awful.
Oh, don’t tease me like that. Here in Moscow my heart skipped a beat at the thought of free sorbets (and a bucket of soup). Hillariously, just as I read Mr Crown’s message, the dog start barking in her sleep under the desk. Dreaming of ice cream, I guess.
Well, we’ll be waiting for the grand announcement.
Arthur’s Seat might be my favorite volcano, too. I have fond memories of it, all green-grassy with yellow broom in bloom and attractive rocky bits here and there. It’s a very small volcano, much eroded by the ages. Presumably it’s not about to erupt again? I once attended May Day celebrations at dawn up there, many years ago.
Empty: I once attended May Day celebrations at dawn up there, many years ago.
Many years ago we went up there with a bunch of friends to celebrate one of the friends’ birthday. We made her climb all the way up, without wishing her anything before, as if we had all forgotten, just to be able to shout “Happy birthday!” at the top of Arthur’s Seat.
So, it seems we left you all waiting for a very long time… The name we decided on is Half Pint Kitchen. We hit a set back when my back went out but we’re hoping to open within the month. :)
We’ve got a facebook page already, if anyone wants to see the logo that we’re starting out with: http://www.facebook.com/pages/Stockton-NJ/Half-Pint-Kitchen/123962930979394?__a=4#!/pages/Stockton-NJ/Half-Pint-Kitchen/123962930979394?ajaxpipe=1&__a=12
Here’s a better link to the facebook page.
Thought you guys might like to see us sampling our apricot sorbet and vanilla bean ice cream this past weekend:
We’re just waiting on a few last permits, then we’ll be open for some real business.
Well, that didn’t work. Here’s the link to the photo: http://www.flickr.com/photos/theclumsycook/4783767761/
Great picture. May the sorbet/ice cream lovers flock!
It’s wonderful, well done!
I like Jim’s shirt too.