Brian Chilson

We’ve got to hand it to Loblolly; they’re really going for it with the new tiny batch series. Any shop offering pepper jelly ice cream instantly becomes a must-stop shop. I visited yesterday to pick up a cone and a pint to take back to the office. I wanted to get two scoops, but my earth balance has been off lately, and I wasn’t confident that I’d make it out the door without a bumbling incident. That’s what my co-workers have come to expect out of me, so I got a single scoop on the house-made gluten free/vegan cone the friendly employee recommended.

Rhett Brinkley

Advertisement

Pepper jelly makes sense for ice cream when you think about it. It’s one of those party apps that you stand around and eat while you’re socializing. Loblolly chef Amy Falls told me they’ve been wanting to do a jalapeno flavor for a while and during a brainstorming session they thought of pepper jelly and cream cheese with crackers. The final product is a savory cream cheese ice cream with house-made pepper jelly swirl and house-made cheddar crackers. Verdict: they nailed it. It tastes just like a pepper jelly cheese cracker in ice cream form. Everyone at the office was intrigued. There was a lot of head nodding and thinking between bites. Entertainment editor Stephanie Smittle thought the cheddar cracker warranted its own flavor. Reporter Mary Hennigan is just getting into spicy peppers and proceeded cautiously, confused but intrigued. Intern Mary Ruth Taylor found it to be like eating icy cold pimento cheese, and was perplexed but ultimately enthusiastic. I thought it was great and probably ended up eating three scoops, lactose intolerance be damned. It’s a conversation stimulator ice cream flavor, perfect for parties.

Twitter user @LRproud501 inspired me to go try the breakfast fried rice from The Croissanterie’s weekly shop specials. This was a delightful dish that had bright flavors and wasn’t too heavy.

Advertisement

Rhett Brinkley

Long-grained fried rice from Ralston Family Farms (Atkins) and Wye Mountain mushrooms are topped with a fried egg with Sriracha and green onions. It’s served with a delicious, pillowy croissant.

Advertisement

When the runny yolk was incorporated with the rice, flavor harmony was achieved. And it’s a steal at $10. I added Andouille sausage for $2 more. You can also add shrimp. RB

Vidalia Brands Sweet Onion Petals

Advertisement

Familiarity in snack food is unjustly emphasized! Life is too short to eat Cheetos and Pringles on repeat. Let’s broaden our kettle-cooked horizons, y’all! I ran into these baked beauties at a Harp’s in Hot Springs, and they pack a vidalia punch. Kinda like Funyuns, but more dense and potently onion-y. SS

As for the libations …

Advertisement

Leave your chunky oatmeal porters in the garage fridge for now, it’s too hot for fussy, chewy beers. The Arkansas Times team went bowling this week to celebrate our kickass intern as she heads back to college. And while she’s too young to drink, we toasted her with a couple buckets full of cold, crisp domestics. Even beer snobs know that when it’s August in Arkansas, Bud Lights deliver. AB

Invest in the future of great journalism in Arkansas

Join the ranks of the 63,000 Facebook followers, 58,000 Twitter followers, 35,000 Arkansas blog followers, and 70,000 daily email blasts who know that the Arkansas Times is the go-to source for tough, determined, and feisty journalism that holds the powerful accountable. For 50 years, our progressive, alternative newspaper in Little Rock has been on the front lines of the fight for truth, and with your support, we can do even more. By subscribing or donating to the Arkansas Times, you'll not only have access to all of our articles, but you'll also be helping us hire more writers and expand our coverage. Don't miss out on the opportunity to make a difference with your subscription or donation to the Arkansas Times today.

Previous article Two chances to see Rachel Ammons in Central Arkansas this weekend Next article Rapist escapes from state prison at Brickeys UPDATE