Best of Waco, Back in Action

That's right, our having a second child and starting a scrapbooking business have encroached on our enjoying-Waco time, but you will forgive us for this, of course. In any event, we're back in it: our friends in the BOW club, the Barnards, brought over some malts from Health Camp (don't let the name fool you; I believe I gained a pound per spoonful).

What's most important here is probably the flavor of the malts, but that is an inadequate way to approach the subject. It is in inadequate in that it misleads the reader to think that the best way to describe what we enjoyed was a malt with some added flavors, those being peanut butter and hot fudge. This would be a serious error in description. No, what we enjoyed would be better described as a 16 oz. Styrofoam cup of intensely sweet peanut butter with a hint of some melty ice cream and some hot fudge smeared on the inner wall of the cup. Not a malt with some flavors; a FLAVOR in the shape of a malt. But "intensely sweet" is not the best way to describe the peanut buttery-ness; think Reese's Peanut Butter Cup peanut butter, volume turned up to 10. The peanut butter was equal parts sugar and peanut: sug-nut butter (pronounced shug-nut), pea-nugar butter, peanut sug-butt (that doesn't seem right, but its close).

We all agreed that adding hot fudge to a sug-nut butter malt is good in theory, but smearing it on the inside of the cup in small quantity seemed not to produce the same results had it actually been mixed in.

We recommend these malts, but you should hawk-watch the kid mixing the mix: when he says he's finished, ask him to return to the mixer for another spin, and add some more fudge, buddy.

Here's some pics (look closely at my right side...that love-handle? All the malt's fault):