'Shells'
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
Also, I am now fat.
I spent almost 20 years drinking skim milk because of the fat-is-BAD hype. When I moved in with The Boy, I discovered that he drinks 2%, which made me recoil in horror. But I'm too lazy to buy 2 types of milk, so we just get 2%.
Lo and behold, I haven't gained weight from that evil evil 2% milk. And oh, my god, it tastes SO much better!
I grew up on margarine, but can't stand the stuff now.
This is me. Real butter all the way. And you can get the butter bells to leave on the counter so it stays softer and spreadable, instead of having it in the fridge.
"Butter bells"?
I grew up on a lot of margarine too, but am a butter ho. I keep a little out of the fridge at all times, so no bread tearing for me.
Like this, Kathy.
Maple stirs sound amazing! And yes, Kat, I was going to come back to comment on the wrongness of Tropical brand syrup. At least Log Cabin sounds cold!
My sister lives in the tropics and she gets us to bring her maple syrup. So that's how they roll.
She doesn't really care that maple syrup isn't especially cheap in California (she's used to us bringing it from Canada) but it beats Kingston prices.
Trader Joes has some amazing Grade B syrup that comes in a wine shaped bottle for a pretty reasonable price.
Kat, I think that's called maple taffy here.
I love butter, but I can psychosomatically feel my arteries hardening when I eat it, so I use both. Even though my nutritionist friend says margerine is full of the evil transfats.
We keep butter out. It never lasts long enough to go rancid. I've considered a butter keeper. We buy our butter in bulk from the dairy.
We also get unhomogenized milk and I'm shocked at how much longer it keeps and how much better it tastes. The cream that is on the top of the glass bottle is also the best thing EVER.