I have a problem with some aspects of LA living. One of them is that I don’t find it acceptable that it’s even close to 80 degrees F in December. I know that many people disagree. I’m entitled to my opinion.
We went to one of my new favorites: Quenelle. Quenelle, meet everybody. Everybody, meet Quenelle.
If you need to stop reading right now to go get a treat, I understand.
Here’s what I like about Quenelle: the owner was there. He seems like an easy-going, relaxed guy. He served us our ice cream. He made sure we had the right flavors (after many samples), explaining that they give so many samples because they want to be sure the customer gets their perfect flavor. It worked for me.
I went in planning to order the Hot Chocolate with Marshmallows (one of their many dairy-free flavors). It sounded yummy and tasted great (I couldn’t tell it was dairy-free, it was creamy and delicious). But, I thought I should try a couple others just in case… Strawberry Shortcake (whoa, yum!) and CrÃƒ¨me BrÃƒ»lÃƒ©e (oh wow!!)… I still got the Hot Chocolate withÃ‚ Marshmallows, but I couldn’t resist a scoop of theÃ‚ CrÃƒ¨me BrÃƒ»lÃƒ©e, which was definitely the winner. It had ribbons of caramel throughout. I almost shouted each time I got a mouthful of that amazing, chewy goodness. I’m a sucker for caramel.
It’s a little shop (but cute and quaint), so plan to get your ice cream and take a stroll down Magnolia Blvd. They only take cash, but somehow that just adds to the charm.Ã‚ It feels like a place straight out of the “good old days” when things were homemade and there was pride in the quality of a product.
Tim loves ice cream, so I had to bring him a treat. I chose the Bourbon Eggnog (as he totally hearts both) and I had to make him try theÃ‚ CrÃƒ¨me BrÃƒ»lÃƒ©e… He enjoyed while I sat next to him, hoping for a bite, but not wanting to ask. He offered me one. What a nice guy. I could go for another scoop today. Especially sinceÃ‚ I’m having a bit of a disconnect in my brain, thinking about creamy, dreamy ice cream, but smelling the beans that are cooking for tomorrow’s Chili.