The time was about 6:00 o’clock on a Thursday afternoon, and we had been on the road off-and-on for most of the day, sightseeing, exploring “mountain areas” (Arbuckles), and “antiqueing” in Oklahoma and then back in Texas as we headed to Frisco to watch Granddaughter Kherington play volleyball for her 7th Grade “Cyclones.”
We were supposed to be at Clark gymnasium by 7:00 p. m. for a 7:30 game as we drove by our destination and decided it was too early to sit and wait for an hour to pass. Plus, our I-HOP “breakfast sampler platters,” though almost too large to consume (almost), were just about gone from our systems, as were the peanut butter crackers and sodas we had snacked upon as we drove.
So, as we drove around the area, Vivian said, “Look—there’s an “ANDY’S! How about having that to satisfy us until we get home and can eat more if we want?”
My response was, “What’s an “ANDY’S?”
I learned that it was a fairly new-to-the-area frozen custard with amazing toppings and add-ons and that our Granddaughter gave it a “three thumbs up!” So, I said, “I’ll try it if that is what you want.” (I always try to be agreeable!)
Here is what I have learned about “ANDY’S.” It is scrumptious and delicious and tastes as good as it looks, or even better!
And, it has no fat or carbohydrate grams and no calories—unless you consume it, which will be hard for anyone to not do, unless you have impaired taste buds! Although I am usually partial to ice cream instead of yogurt, this place made me change my mind!
Andy’s Frozen Custard has been “served with pride since March 19, 1986,” and boasts “a frozen custard experience you can’t get anywhere else.” And, it is “open all year long— sun, rain, sleet, or snow!” It began in Osage Beach, Missouri, and quickly became so popular that it “spread” to nearby Springfield, Missouri—and now has more than 95 locations in at least 14 different states, and is still expanding!
The founders of this enterprise say a big key to their success is hiring GREAT people with a desire to serve and treating them right, by paying them above average, training them well, and expecting nothing but the best from them—and Vivian and I found those results to be true at the Frisco location where we ordered at the front window and then
“dined” back in our vehicle (There are benches and tables available outside the building, and some folks were using them. There is not inside dining at this location.), while we talked and listened to the radio! The “ad” for this dining spot is “a free-standing, quick-service frozen custard restaurant with drivethrough and walk-up service windows.”
The menu ranges from simple cones to magnificent creations. On the menu, the categories are CONCRETES, JACKHAMMERS, SUNDAES, SPLITS, MALTS & MORE, QUARTS & PINTS, FLOATS, SODAS, SEASONAL TREATS, and so many other “MADE-TO-ORDER” customer creations! What did the wife and
I order? Answer: The “Andy’s Ozark Turtle Sundae,” which had frozen vanilla custard, covered with hot fudge, crème caramel, roasted pecans, and topped with two cherries. Vivian remembers that the cost of the two sundaes was about $10 (ten dollars), and I remember that as we ate, she remarked, “Boy, they sure don’t scrimp on the pecans and other ingredients.” In fact, she gave me her “leftovers,” which I was nice enough to eat so we would not waste anything!
I am not a “big” fan of deserts, but I will be going back to ANDY’S in the near future to sample another creation, and I hope Viv is again too full to eat all of her selection!
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