Odd Thoughts

Wonders Never Cease

Amy and I went out for a little weekend treat at Maggie Moo's. I had never heard of the place before, and it's only been open in West Monroe for a month or so, but it's clear that this is some sort of chain. Maybe some of you non-Monroe folks can fill me in on other locations. Anyway, I really liked the place. I was quite impressed with the whole marble slab process (I am aware that there is a chain called Marble Slab, but I really didn't know what it was about). They had some quite interesting flavors like Udderly Cream, which was essentially vanilla ice cream without the vanilla, Better Batter, which tasted exactly like cake batter, and Grape Bubblegum, which had the same color and taste as liquid grape amoxil.

I would like to know how they manage to keep that marble slab so freakin' cold. In a broader sense, I'd like to know how places like this (and TCBY, Baskin Robbins et. al.) stay in bussiness, obviously at a profitable level, selling a seasonal product for only 3 or 4 dollars a head. If any of you have ever worked at a place like that, please fill me in. Regardless of the answer, I recommend you go check this place out, but be warned that the fancy wafflecones cost more.