Sister Myotis, Beer and Frozen Yogurt

Friends, food and fun — who would turn down an evening like that? You know I’m first in line. But when partner-in-crime event organizer Sherry wanted to go see something called  “Sister Myotis’ End Times Hootenanny” at Theatreworks in Memphis yet couldn’t describe exactly what would be on stage, I was a little concerned. “You just have to see for yourself,” she kept saying. “You have to have the total experience.” And she was correct. As she always is.  Sister Myotis is … well … she’s … well … think drag-queen versions of  TV’s GCB church ladies with … uh … more colorful wardrobes. That’s about the best I can do. You really have to go see for yourself. (Sister is taking a well-deserved rest now but  keep checking for her return.) However, I can describe the food we had that evening at Boscos Squared, a restaurant and brew-pub in midtown Memphis‘ Overton Square entertainment and historic district: Delicious.  Boscos is a popular gathering spot for its spacious yet cozy interior, lovely outdoor dining space and not-too-extensive menu of handcrafted beers and bar-food favorites. We had a yummy hummus duo to start, and some of the dishes we ordered at our table included an intriguing black-bean and goat-cheese tamale and the classic cedar-plank salmon and roasted-garlic mashed potatoes. Our server patiently helped us choose the proper beer and even took our picture on multiple cameras because none of us believe anything really happens unless we take a picture of it. After dinner, we enjoyed a stroll in the gorgeous early-spring evening — which was only enhanced with a stop at bakery and frozen yogurtery YoLo, where we sadly learned that gelato is MORE fattening than ice cream, not less as we had always thought. Oh, well. That probably wouldn’t bother Sister Myotis, so we didn’t let it bother us.

DIY Yogurt

In my town of Florence, Alabama, the newest place to eat and greet is Frostbite, a make-your-own-yogurt-extravaganza spot. I know that folks in Other Places That Aren’t Here have been enjoying yogurt like this for a couple of years and may be all blase and nonchalant about it, but even after several months of pumping yogurt and trying to decide between Butterfinger or Snicker sprinkles and can you mix hot fudge and caramel sauce, it’s still a thrill that’s not getting old. Here’s how it works: There are three machines with two flavors of soft-serve yogurt each that change daily. You can sample each flavor and then grab a cup and pump away. Then you add your own toppings, ranging from cereal to candy to fresh fruit as well as a couple of flavors of ice-cream sauce. When you’re done, you plop your creation on a scale and pay by the ounce — usually about $4-$6. There are several different approaches to designing your own dessert. Some people head straight for their favorites every time. Some people experiment with different combos every time. Others try to see how much they can cram into one cup — $15 yogurt, anyone? — while others are so frugal that they limit themselves to the toppings that weigh the least (puffed cereal tops that list). So far, my favorite yogurt flavors are Birthday Cake, Vanilla Bean and Espresso. Every time I’ve gone, I’ve tried to take a photo of my own creation but, honestly, I’m sort of embarrassed to let you all see how many crumbled-up Reese’s Peanut Butter Cups I can pile on a scoop of yogurt. Sad, really. I obviously need to go back today and try again. Check out Frostbite, which is locally and independently owned (whatever happened to TCBY, anyway?), on Facebook.