AHOY, FRIENDS! Please join me today as we set sail on an ocean of flavour. My name is Sandra and I’ll be your captain on this delicious journey. Can I interest you in a USS Butterscotch?
Actually, I am quite interested in a USS Butterscotch, and thanks to a fun collaboration between Baskin-Robbins (31 Flavors for you American peeps) and Netflix, I could pop on down the road and have one (you know, once the store opens in, oh, six or so hours. Little early for ice cream right now.) I have tried the Upside Down sundae, though. Mr. Finger Candy and I shared one some weeks back, before the third season of Stranger Things had even dropped, and it was delicious, but as deadly as its namesake. One little inverted cup of pecan-studded chocolate ice cream (the nuts, whipped cream and cherry were on the bottom, with the caramel sauce and ice cream layered on top of that; cute) nearly did us both in. I can’t imagine the pain I’d be in if I actually set sail aboard Scoops Ahoy’s signature dish, the USS Butterscotch.
I really love that Stranger Things is now enough of a part of the cultural lexicon that these kind of cross-promotional collaborations are downright commonplace – Stranger Things is EVERYWHERE this month. I won’t complain (okay, I’ll only moderately complain about the awkward – and frequent – New Coke mentions in the third season. They were shoehorned in all over the place, and a huge, climactic action sequence comes to a literal screeching halt while one character expounds on the goodness of New Coke. It’s pretty painful.)
But overall, I’m just totally in love with Stranger Things season 3, particularly the Scoops Troop and the nautical-themed ice cream parlour that serves as their place of employment and base of Russian spy-busting operations. MANY more Stranger manis to come, please stay tuned.