Sue Spitulnik

Creative Lady


ice cream

Different Buttons

My cell rang. “Hi Mom.”

“Oh good, you’re home?”

“It’s the babies nap time. You knew I would be.”

“I just finished trimming the hedge and I’m exhausted. One of those Easy Buttons would help with that job. I won’t be able to lift my arms again today.”

“Mom, your hedge consists of five bushes.”

“I know, but I’m not as young as I used to be.”

“You’re starting to push my buttons, what do you want?”

“A dinner invite.”

“But aren’t your arms are too tired to hold the baby.”

“Maybe not that tired. I’ll bring ice cream.”

In response to Charli Mills July 5, 2018, prompt from Carrot Ranch Literary: In 99 words (no more, no less) write a story that includes buttons. You can use the word plural or singular in different expressions, or focus on how buttons relate to a story. Go where the prompt leads.

National Cherry Turnover Day

The only thing I can say for sure about cherry turnovers is there is never enough cherries and always too much crust.  I’d rather have a piece of cherry pie with the woven top crust, that way you can see up front, just how many cherries you are getting.  And then of course it’s always better with vanilla ice cream.

When I was a kid there was a great bakery in the town I went to school in.  I’ve mentioned in past posts that we did most of our own baking at home, but things like maple bars, apple fritters, fried cakes, salt rising bread and turnovers were left to the Fitzpatrick family.  I lived in a neighboring town and rode the bus to school so it was a real treat for me to be able to walk home with a classmate and stop at the bakery.  My favorite then, and now, is still the pudding filled, chocolate frosted doughnuts.

Let’s get back to cherries; these are some interesting facts: 

  • Related to plums, peaches and nectarines, cherries are drupes or stone fruits.
  • Cherries were brought to North America in the 1600s by the English colonists.
  • There are more than 1,000 varieties of cherries in the United States.
  • There are an average of 44 cherries in one pound.

Do you know anyone with a cherry tree in their yard?  I’ve known a few people and the complaint is always the same; the birds get the cherries before the human can get out  to pick them.  So that leads me to question how an orchard keeps the birds away long enough to make it worth while to raise them.  I’m sure they have a trick or two, but I don’t know what they are.

In western Ney York state, especially along Lake Ontario, there are orchards that grow cherries, apples, peaches, pears and plums.  The state’s Finger Lakes region is well known for it’s grape vineyards and wineries. Strawberries and red and black raspberries are also plentiful.  To facilitate buying the fresh fruit easily there are public markets in a lot of the local cites, towns and suburbs.  It can be even be a fun family event if you are inclined to go pick your own.  When the fruit is in season, there are bargains and you eat your fill knowing fresh is best.  We wish the seasons lasted a little longer, but then the juicy unadulterated flavors wouldn’t be such a treat.

If you have a favorite cherry turnover memory I would love to hear about it.  And, just in case you are one of my regular readers, yes, I mixed up the chop suey date and cherry turnover date.  Sorry, not as precise as I used to be.  Today is really the 29th.






National Waffle Day

The first United States patent for a waffle iron was issued to Cornelius Swarthout of Troy, New York on August 24, 1869.

1911 – First electric waffle iron introduced by General Electric

1953 – Frank Dorsa’s Eggo Frozen Waffles are sold in Supermarkets for the first time

1964 – Belgian Waffles debut at New York’s World’s Fair.


So now you know, the waffle you usually get when you order one in a restaurant is a Belgian Waffle.  In North America, they are a variety of waffle with a lighter batter, larger squares, and deeper pockets than ordinary American waffles. They were originally leavened with yeast, but baking powder is now often used.

I don’t ever remember eating a waffle at home while I was growing up.  I rarely ate breakfast food for breakfast.  I ate left overs from the night before, like cold spaghetti or pizza.  Sometimes it was fresh venison fried in butter then put on a piece of toast.

I spent many years working in the restaurant business.  One of my favorite treats was to get a waffle, slather it with butter, then fill all the squares with maple syrup and leave it under the heat lamps for at least fifteen minutes.  Of course it lost all its crispness, but that was the idea.  The buttery maple flavor was heavenly as I purposely chewed it in a deliciously slow manner.   I still like the occasional Belgian Waffle when I eat out, but now I order it with bananas, nuts and cinnamon sauce.  My tastes have matured some.

My grandson in a waffle lover.  His favorite is Eggos, heated in the toaster, any time of day or night.  He’s a skinny kid, he could eat waffles all day for a month with no adverse effects; unlike me.  I offer him an egg , bacon, or sausage to go along so he has some protein, but he usually declines.

And now we have waffle cones to eat our ice cream out of.  I like them much better than the round ones with the flat bottom that cut the roof of my mouth.  Shoot, now I want one!  Either will do, a gooey Belgian waffle or chocolate raspberry truffle ice cream on a waffle cone.



National Creamsicle Day

I hope you have had a creamsicle as least once in your life.  If not, I urge you to give one a try.  I know, when it’s hot out and you want ice cream on a stick, a chocolate fudgesicle or fruit flavored popsicle probably come to mind first.  A creamsicle has an inner vanilla layer completely surrounded by an orange sherbet layer.  In my opinion they are more creamy than the other options.

When I was young, icies and slurpies were only treats to get at a carnival, not the local convenience store.  We did have squeezies which were small cups of sherbet that you ate by squeezing it out of the cupcake paper type cup.  They didn’t last long, and invariably the last  bit dripped onto your shirt when you tried to “drink” what had melted.

We have a local fast-food diner that sells creamsicle twist soft-serve ice cream in the summer. I visit my father’s grave on his birthday every August and on the way home I have a creamsicle cone.  My father loved ice cream and so do I.

A refreshing dessert when you want to serve a group is a refrigerator poke cake.  (You can Google that name for directions.)  I think I’ll make an orange one for our next family gathering.

National Frozen Custard Day

Ice cream vendors, Archie and Elton Kohr, invented frozen custard on Coney Island, New York in 1919 when they found that adding egg yolks to ice cream created a smoother texture and helped the ice cream stay cold longer.

  • The Kohr brothers sold 18,640 cones on their first weekend on the boardwalk.

That is a heck-of-a-lot of cones! I had to look up how frozen custard is different than ice cream, so thought I would share the information.

In western New York state, where I live, we say we only have two seasons, winter and construction. It’s sort of that way with frozen custard and ice cream too. A lot of the specialty stores that sell just that are not open between Halloween and Memorial Day.  One place near Conesus Lake posts a sign that says “Closed for the season, Reason, Freezin’.”  Reading it always makes me smile.

As a military wife I lived in my home state of New York, Mississippi, Illinois, Washington, and England. I don’t remember “going for ice cream” like we do here. In Mississippi it melted too fast, and western Washington was rarely hot enough to create the craving. It would be interesting to look up which states sell the most custard and ice cream. I’ll leave that for you to do.

If you have read my previous posts, I think you have figured out that I like to eat. A special young couple in my life was discussing my birthday last year. They thought gift certificates to Bruster’s and Abbott’s would be an appropriate gift. Bruster’s sells home-made hard ice cream and Abbott’s sells frozen custard. I’m glad they didn’t get me the certificates. My car knows its way to both places without any coaxing.

With the summer we are having, hotter and dryer than usual, any day is a good day for frozen custard.  Maybe I need some right now.

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