The boys coined the term and appreciate the oxymoron-ness of “yesterday’s fresh-baked goods.” For a few years, the Friday-night destination has been Giant Food where the rack in the back holds the day-old bakery bargains. They used to venture on their bikes, but now that they are 16 and can drive, it’s the car.
No matter the mode of transportation, the destination and the goal remains the same. They come home with bags, grins, and a sugary score. Pour some milk and the feast begins!
Kelley Hospitality has never been only about the food; it’s about the experience. Food brings us together. As our son says, “It’s not about the destination, it’s about the journey.” (With a caveat from him, “Mom, don’t write that down, I didn’t make up that saying, someone else did.”)
No, A Sprodka is not a Russian spacecraft.
Actually, Sprodkas have been trending for about 15 years now in the Kelley household and in select zip codes across the country. It started one day when my husband Bill mixed me a summertime cooler and dubbed it the “Sprodka.”
I’m putting it out — right here, right now. When it becomes a worldwide sensation recorded in mixology manuals, I want you to know it started in the Kelley house.
Wherever we go, coast to coast, people see us and say, “Sprodka time!”
Recipe for Sprodka
- Vodka to taste
- Sprite Zero*
- Lime, squeezed with fruit left in the glass (plus any other fruit to make it pretty)
Serve it in a highball glass or anything that strikes your fancy.
*Bill’s variation, depending on the audience, is equal part Sprite Zero and diet tonic.