3/20/2024 0 Comments Kopps flavor forecast aprilIn Which I Speak of Maple Syrup, Custard, and Lit.We'd make cute little baby pancakes to throw into our custard.Īren't they totally super cute? Why are little binky things always so gosh-darned adorable? So, rather than just tossing a bunch of chopped up pancakes in our custard, we decided to take the whole game one step further. The Flavor Forecast lets you set alerts for your favorite flavors, view the forecast of flavors for the month ahead and check out our grill & fountain menu. Brookfield, WI 53045 26 GREENFIELD 7631 W. Of course, we'd need to differentiate our version somehow. April 26th National Pretzel DayTwisted Turtle BROOKFIELD 18880 W. What could be better? Even Peef was swooning wth delight.īut, why should we have to wait for Kopp's to make up another batch (the next time it appears on the Flavor Forecast is on April 25th - a whole month away!)? We could make it for ourselves, right? Because recently, they decided to roll out a new custard flavor called "Maple Syrup and Pancakes". Good to keep in mind if you are in your car. Be prepared to slurp away without stopping or you will be leaving a puddle. Though it is hands down the best, it runs down your hands. Interestingly enough, the good people at Kopp's Frozen Custard here in Milwaukee must have grown up with grandparents who were similarly inspired. My favorite flavor of the day is bienstuchkuchen. And I really have to congratulate my grandparents for their Depression-inspired ingenuity. I don't know what else to say except - it's a must-try. At lunch, we feasted on good old-fashioned hard rolls spread generously with butter and topped with garlicky cured summer sausage.īut, one of my favorite indulgences came after dinner time when Grandpa would spoon up heaping bowls of vanilla ice cream, which were promptly drizzled with maple syrup. Post-breakfast, during moments when Grandma wasn't paying attention, we'd also sneak spoons full of that peanut butter and stuff them into our eager little mouths - and then hope that she didn't ask us any questions while we were trying to swallow that sticky mess (do you remember that old classic song, Peanut Butter, by the Marathons? yeah - kinda like that). At breakfast, we'd indulge in fantastic slices of perfectly toasted wheat bread (I am still convinced that vintage toaster made the best toast EVER) mounded with crunchy peanut butter. Some things, like the casserole made from hamburger meat and cream of mushroom soup, weren't anything to write home about. My grandmother was never what I would call a "gourmet" cook. The week was always filled with the usual adolescent high jinks - traipsing through the woods, wading our bare toes in too-cold marsh water that was left behind by the rapidly melting snow, and playing lots and lots of Canasta (a card game I learned early and played often throughout my childhood). Every year my cousins and I would spend our "spring break" with my grandparents, who lived about an hour north of the city. When I was a young girl, I always looked forward to Easter. Now, like many of the foods made at our house, this particular treat has a bit of a story.
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