Hrm. Along with the things I'm already thinking of, anyone have any suggestions?
In other things, two questions which occurred to me today:
1) Why is Giant's chocolate ice cream so tasty? It's so, so...chocolatey! I even kind of prefer it to Breyer's.
2) Why does my silver-plated spoon go through even the most frozen ice cream like a hot knife through butter? Is it the composition of the silver? Or is it because silver is sturdier than most silverware metals? This is a mystery to me - all I know is that it sure works for scooping ice cream!