Year 2, Day 66: Fluffernutter Ice Cream

After many rainy days, finally there was sunshine. This is generally a welcome relief, but because of my exercise embargo, it makes me realize that I would ordinarily be haranguing the gang to go out walking. Instead, we go for Chinese food. I do best to keep it healthy, but who knows what the food is made with aside from pork fat and MSG? In an uncharacteristic series of events, Emily and I also take Ruby out to dinner, where we realize that Ruby LOVES spaghetti and meatballs, despite the fact that we never served it to her even once. Kids, go figure.

Breakfast
3 Eggs, 2 of which were over easy (one broke in the bowl)
1 spicy thai chicken sausage (Whole Foods)
Tea

Snack
20 oz. Decaf & Caf coffee
1 Long Celery Stalk with 1.5 Tablespoons Super Chunky Peanut Butter

Lunch: Chinese
Wonton Soup (no wontons)
Shredded Pork with Cabbage
Shrimp & Vegetables
Sliced Chicken with Spinach
the inside of two dumplings

Dinner: Paparazzi
1/2 of a side salad
Breast of Chicken
Spinach
Two cherry tomatoes

Fluffernutter Ice Cream— from "Junkfoodblog."

Brighams Inc., a top selling brand of ice cream in New England, claims to have made the world's first Fluffernutter ice cream, based on the sandwich, a combination of peanut butter and marshmallow cream.

It's roots apparently go back a long way. The name itself is actually a registered trademark of Durkee-Mower Co., the company that makes the marshmallow fluff. It's said that fluffernutter sandwiches have been consumed for at least a century, thus spawning the creation of Durkee-Mower for the production of fine marshmallow fluff. Durkee-Mower promotes every October 8th as National Fluffernutter Day.

Brigham's Fluffernutter ice cream is made with Durkee-Mower's very own marshmallow cream, otherwise it just wouldn't be "fluffernutter" would it?

The new Fluffernutter ice cream is currently being scooped at all Brigham's locations and are available at grocery stores throughout New England.