Today I am super excited to share a post that has been in the works for months, but on my mind for even longer. When I was pregnant with Hudson, I first met Brandon on my lunch break when he parked his frozen custard truck outside. I didn't eat Goodies frozen custard until I was back at my desk, but I immediately thought, I should blog about this! Fast forward to this summer, we showed up at the birthday party of two sweet little friends and what do you know, it was a street party with Goodies Frozen Custard & Treats dishing up desert! We talked a ton, and thankfully our friend and photographer Jake snapped a few pictures. Thanks Jake.

Now that I have reconnected with Brandon, I am thrilled to bring you his story. And for all of you in DC, don't forget to follow Goodies on social media and learn more about renting the truck for your next birthday party or work event.

How did you get started with Goodies?
I fell in love with frozen custard in 1996 when I moved from California to Wisconsin. Its cliche to say this, but it was love at first sight. I knew I wanted to be in the frozen dessert industry, I just didn't know how. Fast forward fifteen years, I was working in corporate america in New York City for a major hiphop magazine. It was time for a departure and I knew I was done with corporate life. The timing was finally right.

In 2012 Goodies Frozen Custard & Treats launched.

Why frozen custard rather than ice cream or yogurt? What's the difference?
Frozen custard has egg yolk. Frozen custard is the creme de la creme of frozen desserts. Its a more legit product, richer, thicker, and creamier. It has minimal air. Air makes the product expand, think of a marshmallow, if you puff it up with air, it gets bigger, but it is still the same amount of product. It has the beautiful texture of soft serve, but the decadence of a premium brand.

We make our custard fresh on site every single day in small batches.

Where do you source your ingredients?
Our ingredients are primarily sourced from the mid-atlantic, as local as possible. Our dairy farm is based in Pennsylvania and New Jersey. Our fruit comes from a variety of places, Miller Farms, the National Harbor farmers market, and Eastern Market. We source our vanilla from a f107 year old vanilla farmer, a family business. It is cold extracted vanilla, the best in the world. Think of a shot of espresso. It is as pure as you can get. Vanilla has over 200 flavor characteristics, because ours is cold pressed, not heated, you get the full complexity of the flavor.

Speaking of flavors, what are your fan favorites? And how about your personal favorites?
Day to day, we only make vanilla bean frozen custard, on occasion we make a pumpkin pie or chocolate. But we stick to the perfected base of vanilla bean. We are purists. When we add fresh ingredients, the custard takes on that flavor. We use our ingredients to highlight the vanilla. Instead of masking our base with lots of flavors.
We have 4 signature items on our menu but the base for all of them is our vanilla custard:

  • Route 66 Vanilla Bean Float - using our root beer on tap
  • Jukebox Cookies and Cream
  • Turtle Pecan Boogie Woogie with pecans from our farmer in Georgia
  • Jitterbug Peanut Butter Shake

Everything is blended on demand to ensure the freshness.

I hear you have a special name for your truck, can you tell us more about that? 
Our truck is named GiGi. The gentleman who found the truck in his Arizona junk yard named the truck GiGi -- we've kept the name to pay homage to his hard work finding this beauty.

What was the process like restoring GiGi? 
It's like renovating an old building, you gut it, take it down to the bare bones. But the end goal was always at the forefront of my mind. You know what it wants to look like, so you work the pieces to get there.

Do you only have one truck? 
That's the cool thing, I actually have another truck. His name is Rudy, his the little brother of GiGi -- a little patchy but big personality like Rudy from the Crosby Show.

Tell us more about the trucks. (can you tell I am a boy mom here?)
GiGi and Rudy are MetroVans made by International Harvester. Production of this round body style ran from 1938-1965. They actually have three body styles: a shorty which is Rudy, the medium size which is GiGi, our truck that is currently traveling curbside, and a large model which we don't have one yet, maybe some day in the future. The large body size is a dualie with two rear wheels.

Speaking of big personality, you've got quite the sock collection!
I love color and design, so you are going to see me in argyle or polkadots -- color communicates a lot about a person, full of life and energetic like my personality and ultimately company. My socks are an extension of me.

What is the one thing you want everyone in DC to know about Goodies?
Without you there is no us. We are a small business with high standards, which means we want to build relationships with each customer.

Where can we find you?
GiGi is curb side -- we tweet her location every day @GoodiesDC
We have a soda bar in National Harbor open daily from 12-7

And we met at a birthday party, how can we sign up for that goodness?
GiGi is available for catering and special events. Shoot an email to:

Follow Goodies on Social Media:

They are about to launch a kickstarter campaign for Rudy. Be on the lookout via their social media.

A word about hashtags. If you follow Goodies on social media, before long you will see the hashtag #GodisCEO Brandon uses this hashtag because he firmly believes without praying, he wouldn't be where he is today. At the end of the day, Brandon says his faith and prayer has gotten him to here. Without that part of his life, Goodies wouldn't be the company it has become. Brandon uses this hashtag to give glory to where it needs to be. Everyone has their own background, but we can bring those together to do God's work.

All photos courtesy of D.A. Jacobs Images

Amelia Island 2014 + The Jacksonville Zoo

Back at the end of July we took our final beach vacation of the summer. I always have a hard time letting vacations come to a close. Change is not always something I accept well, but when I really am enjoying myself it gets even harder. Do you feel that way about the end of a beach trip or family adventure or summer?

Here I am dragging things out longer than they need to be. But this summer, vacation was sweet. Amidst yet another vacation with sick kids, we still made rich memories. Behr's first kite flying experience, finding seashells, feeding giraffes at the Jacksonville Zoo, one on one time with Hudson learning all about waves, frisbee on the beach, mini golf, catching fish in a net, and eating lots of bananas! We may have set a record for that last one. For the first time in four years, we were able to head down to the beach in the morning and last through the day. Lunch on the beach is one of my favorite memories of my own childhood summers. And we were able to bring that memory to our own kids this year. Rich and sweet.

Moments after the giraffe licked Behr's finger, a highlight of the trip to the zoo for sure. He talked about wanting to feed the giraffes for well over a year, we can only imagine how long he will be talking about the giraffe that licked him! We love how the Jacksonville Zoo lets you get incredibly close to the animals. The new tiger exhibit is incredible and even a bit intimidating. You get so close!

Slashing and kicking around on the beach, building "castles" or mounds to stomp on, frisbee at the edge of the water. I love the wide open space of these Florida beaches and that my boys can roam and explore, something they don't get enough of in the city. 

We also love downtown Fernandina. Behr's favorite is the train tracks and I love the historic charm of this post office building, along with countless restaurants and shops to visit. I hope to share more about Fernandina with you soon. 

The first kite flying experience was incredible. Mark and I have wanted to get Behr a kite for a few months, but we wanted to make an experience of it, not simply order online. Behr and Grandpop were able to pick one out in a gift shop downtown, Behr helped assemble it on the beach with Dad and the wind was perfect. He would have stood their flying the kite all day.

Mark also snuck in some boogie boarding while the boys both blessed us with afternoon naps one day.

Mark and Hudson are developing such a special bond. Hudson follows Behr's cues in his relationship with Mark, but when Behr isn't around, Hudson is able to get all the attention and he soaks it up. I couldn't help but capture all of Hudson's sweet little interactions with Mark this one afternoon on the beach.

And a tradition, family dinner at Brett's Waterway Cafe. A walk downtown always follows.

Our last day on the beach was full. We lingered and soaked up the sun. Take me back. 

Stitch Fix #12

Alright folks, this post is getting real. I have not yet found a great spot in my home to take outfit pictures. Our rooms are smallish and multi-purpose, city living at its finest. Also, this is my first time experimenting with my camera remote for outfit pictures. But I persevered. I find that seeing how other people wear items from their stitch fix is incredibly helpful to me and also helped me decide to try the company in the first place, so I wanted to offer this option to you as well. Plus, I need your help deciding what to keep. So here we go...Stitch Fix #12 Give me your feedback.

These are the 5 pieces that came in my stitch fix this month. This was my first stitch fix after completing my "contentment challenge" which made it even more exciting, even if sometimes I am making a funny face in the pictures. A few things to note about stitch fix. My goal is to find 1-2 items per month to spruce up my wardrobe. Rarely do I even consider the whole box. With that mindset, this becomes a realistic shopping outlet for me. I try to vie stitch fix as the chance to get outside my comfort zone, so I can add a few pieces in my closet that aren't on everyone else I pass in DC. 

1. Sonam Cross Front Knit Top by Three Dots
-- I was skeptical of this top as soon as I saw it. Cross front and elastic waistlines are not a friend of the postpartum body (can I still claim that 16 months out?) Or really, they aren't great for women who are in their child bearing years, eager people jump to conclusions about any resemblance of a bump. But when I tried this on, it was such a flattering neckline, and for my shoulders, arms, it became an immediate contender.  What do you think? Does the positive neckline outweigh the not so great waistline? Or is it a pass?

2. Priya Graphic Chevron Print Top by Pomelo
-- This was a winner from the start. I loved it out of the box, I asked for something like this in my feedback to my stylist, and I love that it will take me throughout the year since it is easy to layer. Not to mention I love everything blue (and Behr's favorite colors are blue and orange). I love this top so much, I didn't even bother to get good pictures in it since I knew it was a keeper.

3. Cliff Abstract PRint Roll-Tab Henley by Tart
-- I love Tart, but this shirt wasn't doing it for me. My first thought when putting it on was, "this would be great for when I volunteer at Behr's school!" But then I realized, I have plenty of shirts that fit in that category. What I am really looking for are items I feel fantastic in for date nights, dinner with friends, wearing on days I have to stop by the office. I am not sure this top fits the bill. What do you think?

4. Lila Chevron Panel Knit Tank by Loveappella
 -- This was the surprise of the box. I was thrown off by the shape of this top, but the fabric was great, the colors work well for me (blue, of course) and the shape was more flattering than I had guessed. But the back keeps throwing me off. I'm not sure I like how the chevron panel widens in the back. Yay or nay?

5. Daniela Maxi Skirt by Tart
-- I love this maxi skirt. I love the tulip shape in the front, the front slit makes it easy to move in. But, I have two maxi skirts that I never wear. I feel to short for this trend. Also, I never know how to style a maxi skirt, which might be why I never wear mine... Give me your thoughts.

Okay, that is it, my 5 items. Which are your favorites? And do you have any other questions about stitch fix? I would love to hear what you have to say. Feel free to also give me all your tips on camera remotes and taking outfit pictures. Clearly I need some improvement here.

Disclaimer: compensated affiliate links may be used in this post.

Farm Share 101 - Tomatillos

Tomatillos may look like green tomatoes, but they are actually closer related to gooseberries (the itty bitty fruit in the very front of this photo). Tomatillos are a fruit, native of Mexico that are chock full of tiny seeds and covered by a dry husk. Have you ever picked up a jar of salsa verde and thought it was going to be way too spicy? Those seeds you see are actually from the tomatillos and don't necessarily indicate the spiciness. In fact, over the past seven years I have experimented with many tomatillo recipes but keep coming back to using them to make salsa verde.

When is a tomatillo ripe?
Picking a tomatillo is different than a tomato as well. Tomatillos should be bright green, if the color has started to darken or turn the are over ripe. Tomatillos should also be firm to the touch, like a green, under ripe tomato. But at this stage of the game the tomatillo is considered at its peak. As for the outer husk, it should be crispy, not soggy.

Roasted Salsa Verde Recipe:

7-8 medium tomatillos, husked and rinsed
2 green bell peppers
1-2 green chiles, jalapeno for kick or poblano for a milder flavor
2-3 Tbs olive oil
5-6 sprigs fresh cilantro, de-stemmed and roughly chopped
1/4 cup finely chopped onion
1/4 cup of water
Salt to taste


  • Preheat a broiler to 500.
  • Place tomatillos and peppers on a baking sheet and drizzle with olive oil. 
  • Roast 4 inches below broiler until beginning blackened in spots for roughly 5 minutes. 
  • Flip the peppers to roast the other side for an additional 4 to 5 minutes. 
  • Set peppers aside until the are cool to touch. 
  • In a vitamix or food processor, combine the tomatillos, cilantro, onion and water, 
  • Cut open the peppers to remove and discard the seeds and white ribs. 
  • Add the peppers to the vitamix and blend to a rough chop. 
  • Add salt and cilantro to taste. 

Try our favorite enchilada recipe, from Blue Apron.

See the rest of our Farm Share 101 posts.


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