If I ever find myself at Carpenter Community Charter Elementary School, I have to find a girl named Sophia and give her a big “thank you”. Because she’s a genius. The month of April’s flavors at Salt & Straw has been the Student Inventor Series, which is where children from local elementary schools submit their culinary ideas, and the ice cream shops turn them into reality. With fifteen different flavors, three for each Salt & Straw location in Los Angeles, this series displays a wide range of creativity, from “Cherry Potter and the Sorcerer’s Cone” and its embedded skittles to “rice shrimp sushi with lime”, which integrates shrimp crackers into wasabi lime ice cream. My personal favorite was Edward’s “Dinner for Dessert”, for which he requested “potatoes as creamy as whipped cream, bacon as salty as the sea, garlic as smelly as a sock, butter as smoothe as velvet, cheese as bright as the sun, chives as green as the Hulk” (yes, Salt & Straw kept the spelling errors). Now that’s someone who’s passionate about similes. But the real winner for me was “Sophia’s Saturday breakfast”, found at the Studio City location for a limited time (7 days left!). This description of “coffee ice cream with vanilla Ice cream and chunks of cholate donuts” manifested itself in an exquisite product, with bitter chocolate covered espresso chunks rounded out by pieces of Downtown Donut sweetness. I would be 265% in favor of having this for breakfast every Saturday morning. Or better yet, every morning. Thanks, Sophia.