1/ When it is hot, try making a lot of noise and crashing things until you get your parents to drive you around in the car. It will settle you down. Remember to bring your dog.
2/ Go to the car wash at some point in the drive. Every car is different. It is very noisy. Noise is good. Try to stay there until they close. But if you can’t, at least get a cold drink out of the deal.
3/ Go to a store with escalators and ride them up and down, and up and down, and up and down until you are dizzy. Then do it again. The elevator also works, but it’s not as interesting.
4/ I am too hot and tired to discuss number four. It’s nap time, anyway. Bye.
Every Saturday afternoon, for the past two months or so, Tabby has scheduled a gelato break. Not only is she finding satisfaction in the creamy vacation that is gelato, she has also become an exacting gelato specialist. We have gone on gelato hunts in San Francisco, and Pismo Beach, and Pasadena, Venice, and Manhattan Beach, and at times we have devolved to Ben and Jerry’s in desperation. We have pretended that Starbucks ice cream is actually something like gelato, and have learned to like Hagen Dazs mint chip when nothing else was available.
Tabby has found no small measure of ice cream satisfaction at Sweet Rose Creamery, where they make a mint ice cream that tastes like a mint-gasm, and a coffee ice cream that is easily as satisfying as an actual cup of coffee. Gelato, however, remains at the center of the cream-and-fat universe for us both. At Spumoni Cafe on Montana Avenue in Brentwood, we can pretend that we’re in Italy. The people there, sensing what is to come, give Tabby a bigger and bigger scoop every time.
There are no pickles in this pickles-and-ice-cream pregnancy post, but I have noticed that the pregnant eater possesses a tremendous sense of focus. Some days she needs fresh squeezed orange juice. Other days she needs pistachios. Some days it’s kale with garlic, on yet other days it’s ‘get that garlic away from me, you madman.’ Through it all, no matter what else has changed, the gold standard has been gelato. I think I know the reason. There is someone else who always comes along with us on these weekend gelato safaris, and that someone else must also be an exacting gelato specialist.