Drag a chair over to the refrigerator. Stand on chair. Open freezer.
Push aside the TV dinners... The sort with the foil top. Always mashed potatoes, corn, a strange mushy brownie and a strangely disguised meat.
Rummage for the half-gallon brick of Gifford's vanilla ice cream. Remover from freezer, close freezer door.
Take the brown cozy off the yellow Waring blender.
Can't find the ice cream scoop? Not a big problem. Every single spoon (over thirty) in the drawer is bent and re-bent from attacking the ice cream bricks of days gone by.
Cram the blender full of as much ice cream as will fit.
Move the chair out of the way and open the fridge door. There should be a can of Hershey's chocolate syrup somewhere inthere. The can probably has some crumpled foil over the top and is a little bit sticky when you grab it. Take the tinfoil off. The top of the can is punctured on either side by a bottle opener.
Pour Hershey's syrup into the blender canister, over the ice cream. When the dark syrup has run to the bottom of the canister, that's enough. Stop pouring.
What little space remains in the blender would be displaced by whole milk from 1/2 gallon cardboard packaging. Go ahead and pour. Use both hands on the carton.
Ugh. Where is the top for the blender? Mom!
Blend it. Once you see the ice cream spinning into a vortex, STOP.
