Sundaes for my fellow Vets. 
I have anchovies available for those that want them. 
Jewish penicillan. 
In with the 
"Ceterum censeo Islam esse delendam."
Garde la Foi, mes amis! Nous nous sommes les sauveurs de la République! Maintenant et Toujours!
(Keep the Faith, my friends! We are the saviors of the Republic! Now and Forever!)
LonePalm, le Républicain du verre cassé (The Broken Glass Republican)
CARAMEL ICE CREAM CAKE / CHOCOLATE SHORTBREAD
Decadent dessert layers caramel ice cream, buttery chocolate shortbread, rich melted chocolate/cream ganache.
Haagen Dazs makes an outstanding dulce de leche ice cream.
SHORTBREAD BATTER sift 1 1/2 c flour, tsp k/salt , 1/3 c Dutch process cocoa. Elec/mixer/paddle on med 2 min 3 sticks sweet butter. Add 1/2 c superfine sugar; beat light/fluffy 5 min. Beat in tsp vanilla. Reset to low, gradually add flour/cocoa; beat/just blend. W/ dampened fingertips, press evenly into pans;saran/frige 30 min or overnight. Bake center firm--surface looks dull/dry, 350 deg 25-30 min; cool 30 min on rack; loosen edges;invert onto sheetpan; gently tap bottom. Remove pan, peel off parchment; set upright on rack; cool completely; freezer 10-15 min.
PREP PAN butter 2-8" rnd cake pans then parchment.
ASSEMBLY Layer on server shortbread, top side up; qt caramel ice cream spread almost to edges, then freezer. Place 2nd shortbread, bottom-side up on work surface. Top w/ qt ice cream almost to edges. Set ice cream side up atop 1st shortbread. Saran/freezer 2-48 hrs. Spread ganache over top, drip over sides. Freeze/set 10 min.
SERVE dip knife in hot water; wipe dry before each slice.
GANACHE Bring to LOW BOIL 1/4 c cream, pinch salt. Pour over 5 oz semi/choc; whisk/stir/melt; cool to room temp.