Two Things- both based on love and whimsy

Syd Barrett: RIP
One of those uncles that may have disappointed our parents, but brought us great delight. Thanks for having been who you were, doing what you did, when you did it.

Frozen Custard:
My pal, cb, has been updating us daily on what the Flavor of the Day is at Rosati's Frozen Custard up here in northern Ohio. This place, for your information, makes stuff that can't be properly described. None of that grainy Dairy Queen crap. It's soft, and filled with, as Dolli puts it, "sweet, creamy goodness." I eat the stuff and lose weight, for God's sake!!! I don't want to say we have a cure for cancer here, but I can't say I'd be surprised. Thank you, Chris!

Anyway, also courtesy of Dolli, a little tutorial on this gift from the gods:

Frozen custard is a type of cold dessert similar to ice cream, made with eggs in addition to cream and sugar. It typically contains 10% butterfat and 1.4% egg yolk. Air is blended into the mixture of ingredients until its volume increases by approximately 20%; this increase is called the overrun. By comparison, ice cream may have an overrun as large as 100%, which means that the final product is half air. This gives the ice cream a coarser texture. A custard will have a thick creamy texture compared to ice cream. Frozen custard must be served at 26 degrees Fahrenheit, which is warmer than the 10 degrees Fahrenheit at which ice cream is served. Some people feel that modern frozen custard machines whip too much air into the product, and therefore put a premium on stands that use old machines.

Frozen custard originated in Coney Island, New York, by Archie C. Kohr. He brought the first frozen custard machine there in 1919 and sold approximately 18,000 cones during his first weekend there. During the 1933 World’s Fair, frozen custard was brought to Chicago. By the 1940s, frozen custard stands could be found throughout the East and Midwest of the United States.