Drinking for the Holidays

It's the most wonderful time of the year for drinking as daylight saving timeends

The end of daylight saving time means that at 2 am Sunday (a.k.a. Saturdaynight), the clock will revert back to 1 am. That's another hour before the barsclose. If you go the Loon, do not blame us for your hangover.
Trevor Kobrin
Ships Lounge is BYOL, so better grab that big bottle of Jack Daniel's and settlein.
One extra hour of drinking, people. At the People's Last Stand in MockingbirdStation.
Photo courtesy of People's Last Stand
Idle Rich Pub is part of the Irish Triangle on McKinney Avenue that includesBlackfriar Pub and Renfield's. We've heard beer is served here.

Holiday season is officially upon us. Thanksgiving is a mere three weeks away from putting you in a house with multiple relatives who may or may not be super happy with the election results and would rather talk about it instead of watching the Cowboys and slowly dying from too much gravy and stuffing.

But there’s another upcoming holiday — and it’s the simplest holiday of all. It requires no costumes, gift giving or meal planning. People, daylight saving time is ending Sunday, November 4, at 2 am.

On Saturday night, right as the clock moves from 1:59:59 to the next second, it goes back to 1 am, and you just got another hour of drinking at the bar.

Yeah, it’s going to get darker earlier, but there’s something bigger going on here. Namely, the fact that on Saturday night, right as the clock moves from 1:59:59 to the next second, it magically goes back to 1 am.

Boom. You just got another hour of drinking at the bar. You’re now drinking to what your body thinks is 3 am. It’s a whole extra hour for Irish car bombs and tequila shots and terrible attempts at talking to someone out of your league.

It is literally the best night of the year. I’m barely concentrating right now; I’m that excited.

I hear some of you out there. “Can’t you just go to the bars an hour earlier on any other weekend and get the same effect?” “Isn’t drinking until 3 am going to negatively affect your flag football game on Sunday?” “Why did you send us a ‘Merry End of Daylight Saving Time’ card with a picture of a bottle of Maker’s Mark on it?”

One, no, it’s not the same thing — overtime is always more exciting than the pre-game warm-up. Two, I was first team All-State, so I can put the ball wherever I want. Third, when you send me a family card for Halloween, that means you get equally stupid cards on my favorite holiday.

Merry end of daylight saving time. *Drops mic, picks up schooner of beer*

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Ice Cream News

Kwality Ice Cream shop to bring creamy exotic desserts to Frisco

Kwality

Kwality Ice Cream

An ice cream chain with an Indian flair is dipping into Dallas-Fort Worth: Called Kwality Ice Cream, it's a concept founded in New Jersey that specializes in traditional Indian ice cream and cold drinks, and it's opening a location in Frisco, at 13089 Main St. #500, in a new shopping center.

According to franchisee Raju Vikey, the shop will open sometime in 2025. It joins two DFW locations already open: Irving at 8600 N. Macarthur Blvd., and Euless, at 1060 N. Main St. at Harwood Crossing shopping center, which opened in April.

Kwality Ice Cream was founded by food scientist Dr. Kanti Parekh and his son Anand, in New Jersey in 2003. It has expanded with 38 locations in 14 states including Pennsylvania, Florida, and Texas, where there are three locations in Houston and one in Austin.

“The idea was to create a South Asian-specific ice cream, which is more known for fruits and nuts,” Anand says. “As a Ph.D. in food and nutrition, my father’s background and expertise were in flavor. He used that to create very unique flavors and top notes to give a really good mouth feel and experience.”

They have close to 50 ice cream flavors with classics like cookies & cream, chocolate supreme, and butter pecan; but South Asian and Indian flavors dominate the menu with exotic options like green guava, lychee, and Nuttie Tuttie Fruitee, a berry-flavored ice cream with nuts and candied fruit.

There is also kulfi, a frozen dessert that's like ice cream but with less added air so it has a stiffer, creamier texture. It's served in slices and comes in popular Indian flavors like pistachio, mango, and rose.

Other novel frozen treats include cassata, an ice cream cake with three flavors of ice cream layered over sponge cake.

As with many Asian desserts, they're often less sweet than American-style confections. Wild inventions include the mawa rabdi cup, with ice cream, rice noodles, basil seeds, and rose syrup, topped with nuts and candied fruit; and Thandai ice cream, a staple at Indian festivals, consisting of almonds, fennel seeds, poppy seeds, watermelon seeds, rose petals, pepper, cardamom, saffron, milk, and sugar.

Rabdi is like a pudding, believed to have originated during the 1600s. Kwality makes it following the traditional method of slow-cooking milk until it thickens and reduces, enhancing its sweetness and creaminess, then adding ingredients like cardamom, saffron, and pistachios.

Pints of ice cream and frozen desserts range from $8-$11, and cassata ice cream cake slices are $7.

ice cream openings desserts