I am a big fan of milkshakes. In fact, from a dietary standpoint, you might say they are my kryptonite.

I have no problem resisting most candy. I can pass on cookies, cake or pie without much struggle. Even my wife’s remarkable homemade chocolates are no match for my iron willpower. Milkshakes, however, are in an entirely different league of irresistibility.

Regardless of the time of day, the day of the week, or the month of the year, a milkshake always sounds good. And I’ve enjoyed my share of exceptional shakes at various eateries around the world as well as right here in our own backyard.

My personal admission of weakness is an important backdrop to the following experience:

Late one evening a few weeks ago, our 9-year-old son came home from the neighbor’s house announcing he’d just discovered the “most awesome” recipe for a vanilla milkshake. He pleaded with me to let him demonstrate his new milkshake-making skills.

Equal parts curiosity and craving for my favorite ice cream treat compelled me to agree in spite of the late hour.

I was expecting something spectacular based on his “most awesome” description. I couldn’t imagine what would make this vanilla milkshake so much more remarkable than anything we had previously consumed.

I watched carefully as he pulled a half-gallon container of vanilla bean ice cream from the freezer and dropped four large scoops into the blender. Good start, but certainly not unexpected. He then added a cup or two of milk, which appeared to be about the right amount relative to the quantity of ice cream. So far, so good.

I waited for what was certain to be the secret ingredient. Instead, his next move was simply pushing the “smoothie” button on the blender. Forty seconds later the world’s “most awesome” milkshake was done. Using his special tasting spoon, my son tested the readiness of his concoction. After three or four (or five) “tastes,” he declared the treat ready for consumption.

He removed a large, oversized cup from the cupboard, filled it nearly to the brim with the cold vanilla treat, and claimed it as his own; I’d been hoodwinked. There wasn’t anything uniquely grand about this milkshake recipe. He just wanted more ice cream!

I managed to salvage a few ounces of the miraculous milkshake from the bottom of the blender and poured it into a small, undersized child’s cup.

It goes without saying that I pored over Jon Lamoreaux’s article in this issue of Community featuring a number of milkshake hot spots in our region. Some offer such mouth-watering concoctions as Bacon and Maple, German Chocolate Cake, Coconut Cream Pie, and even Black Licorice. I may see you at one of these shops this summer enjoying a truly awesome milkshake.

Rob Brough

Executive Vice President

Corporate Marketing and Communications