I Scream

I love ice cream.

I come by this passion honestly as my family is a family of ice cream eaters. And with the exception of my mother's aberrant penchant for grapenut flavoured ice cream - and by aberrant I really mean beastly - our tastes run rather conservatively. (Although I do get a craving for a nice peanut butter & chocolate cone every once in a while).

Enter Neapolitan - that most perfect of ice cream flavours. A glorious marriage of chocolate, strawberry and vanilla - the Triple Crown of flavours - it is perfection in a bowl (or cone) for it removes or at least minimizes the agony of choice when faced with a gazillion other varieties. Best served in a brick - where the strict delineations of flavours can be faithfully respected - it can be eaten anally meticulously colour by colour or mixed into a soupy amalgam of flavours. There's probably a doctoral thesis buried in how people eat Neapolitan ice cream.

Now I know you're thinking that this is the obligatory we're-in-the-throes-of-summer post, and, after all, what says summer better than ice cream? Well, Señor Gato Gringo might suggest beer and, in the darkest corners of my heart I might argue that a glass of tinto de verano or sangria really hits the spot. But you'd be wrong.

No, dear reader ... my thoughts turned to ice cream - specifically Neapolitan ice cream - not to cool my feverish self in La Línea's steaming temperatures but rather I was reminded of it in the grocery store. Not in the frozen food aisle mind you, but in the dairy case. Yes, in the dairy case where - a veritable peacock among pigeons - a tricolour container of pink, white & brown margarine sat rather gaily next to the butter and the aioli, putting their pale spreads to shame.

Neapolitan margarine? - although I have no idea (or burning desire to know) what the actual flavour is like, the list of ingredients did indicate a high percentage of sugar. Perhaps I'll just stick with the ice cream.