What an unlikely addiction!

It began when I bought a small container for a condiment for the baked
potatoes we had with small filets.

Then I made black bean nachos one day for lunch and remembered the leftover
bit. Much added zing!

Next thing I know, I am planning meals around it. Refrito burritos, lentil
soup that just begs for a dollop.

Speaking of which--I am no fan of low-fat anything, but after trying sour
cream from all the major US national dairies, the tangiest, most delicious
sour cream to me is made by Daisy, a southern company. The really odd thing
is, I like their "light" sour cream better than their whole fat kind.

Breakstone's sour cream, surprisingly, lacks sufficient tang or sour.

I hope this current craving passes before I have to learn to make borscht or
beef stroganoff!



--
Posted via a free Usenet account from http://www.teranews.com

cybercat wrote:
What an unlikely addiction!

It began when I bought a small container for a condiment for the baked
potatoes we had with small filets.

Then I made black bean nachos one day for lunch and remembered the leftover
bit. Much added zing!

Next thing I know, I am planning meals around it. Refrito burritos, lentil
soup that just begs for a dollop.

Speaking of which--I am no fan of low-fat anything, but after trying sour
cream from all the major US national dairies, the tangiest, most delicious
sour cream to me is made by Daisy, a southern company. The really odd thing
is, I like their "light" sour cream better than their whole fat kind.

Breakstone's sour cream, surprisingly, lacks sufficient tang or sour.

I hope this current craving passes before I have to learn to make borscht or
beef stroganoff!

LOL...

The only SC I will eat is Tilamook Fat Free - the stuff is *awesome*.
It's an Oregon thing, though.

-L.

"cybercat" wrote in message
.. .
What an unlikely addiction!

It began when I bought a small container for a condiment for the baked
potatoes we had with small filets.

Then I made black bean nachos one day for lunch and remembered the
leftover bit. Much added zing!

Next thing I know, I am planning meals around it. Refrito burritos, lentil
soup that just begs for a dollop.

Speaking of which--I am no fan of low-fat anything, but after trying sour
cream from all the major US national dairies, the tangiest, most delicious
sour cream to me is made by Daisy, a southern company. The really odd
thing is, I like their "light" sour cream better than their whole fat
kind.

Breakstone's sour cream, surprisingly, lacks sufficient tang or sour.

I hope this current craving passes before I have to learn to make borscht
or beef stroganoff!

Just to add to your problem:
Use sour cream instead of butter in mac and cheese and mashed potatoes.


--
Regards.
Ken.

Please join my team in the fight against cancer.
http://www.grid.org/services/teams/t...3-AEB0DD18A6CE

Ken Davey said...



"cybercat" wrote in message
.. .
What an unlikely addiction!

It began when I bought a small container for a condiment for the
baked potatoes we had with small filets.

Just to add to your problem:
Use sour cream instead of butter in mac and cheese and mashed
potatoes.


I just finished two baked potatoes smothered in sour cream AND butter for
breakfast! My bad!

Andy

Oh pshaw, on Sun 03 Dec 2006 12:23:57a, cybercat meant to say...

What an unlikely addiction!

It began when I bought a small container for a condiment for the baked
potatoes we had with small filets.

Then I made black bean nachos one day for lunch and remembered the
leftover bit. Much added zing!

Next thing I know, I am planning meals around it. Refrito burritos,
lentil soup that just begs for a dollop.

Speaking of which--I am no fan of low-fat anything, but after trying
sour cream from all the major US national dairies, the tangiest, most
delicious sour cream to me is made by Daisy, a southern company. The
really odd thing is, I like their "light" sour cream better than their
whole fat kind.

Breakstone's sour cream, surprisingly, lacks sufficient tang or sour.

I hope this current craving passes before I have to learn to make
borscht or beef stroganoff!

I could just eat it with a spoon. :-) I like making chicken paprikas with
it.

--
Wayne Boatwright
__________________________________________________

I don't necessarily agree with everything I say.
(Marshall McLuhan)

Oh pshaw, on Sun 03 Dec 2006 07:45:56a, ravenlynne meant to say...


Try sour cream and salsa.

Put them on an omelet

That's the dipping sauce I use for frozen chimichangas...



You eat them frozen?

--
Wayne Boatwright
__________________________________________________

I don't necessarily agree with everything I say.
(Marshall McLuhan)

On Sun, 3 Dec 2006 02:23:57 -0500, "cybercat"
wrote:

What an unlikely addiction!

It began when I bought a small container for a condiment for the baked
potatoes we had with small filets.

Then I made black bean nachos one day for lunch and remembered the leftover
bit. Much added zing!

Next thing I know, I am planning meals around it. Refrito burritos, lentil
soup that just begs for a dollop.

Speaking of which--I am no fan of low-fat anything, but after trying sour
cream from all the major US national dairies, the tangiest, most delicious
sour cream to me is made by Daisy, a southern company. The really odd thing
is, I like their "light" sour cream better than their whole fat kind.

Breakstone's sour cream, surprisingly, lacks sufficient tang or sour.

I hope this current craving passes before I have to learn to make borscht or
beef stroganoff!

Try sour cream and salsa.

Put them on an omelet

Try sour cream and salsa.

Put them on an omelet

That's the dipping sauce I use for frozen chimichangas...

"Terry" wrote
Try sour cream and salsa.


Been there. Bean burritos with salsa, cheddar,
and sourcream, mmmm!

Put them on an omelet

I already make a nice salsa/cheddar omelet. I have
not tried it with sour cream! On my wayyyy!



--
Posted via a free Usenet account from http://www.teranews.com

"Wayne Boatwright" wayneboatwright_at_gmail.com wrote
I could just eat it with a spoon. :-) I like making chicken paprikas with
it.

Hahaha! That is when I knew I had it bad. When I put a dollop on my
lentil soup, looked at the remainder on the spoon and popped the spoon in
my mouth before I rinsed it!

But really, this is not helping me. I do not need another dairy item to
become
attached to!



--
Posted via a free Usenet account from http://www.teranews.com

"Wayne Boatwright" wayneboatwright_at_gmail.com wrote

I could just eat it with a spoon. :-)

Heh, at least I pretend, by using a potato chip as the spoon!

nancy

Oh pshaw, on Sun 03 Dec 2006 09:00:32a, Omelet meant to say...

In article 9,
Wayne Boatwright wayneboatwright_at_gmail.com wrote:

Oh pshaw, on Sun 03 Dec 2006 12:23:57a, cybercat meant to say...

What an unlikely addiction!

It began when I bought a small container for a condiment for the
baked potatoes we had with small filets.

Then I made black bean nachos one day for lunch and remembered the
leftover bit. Much added zing!

Next thing I know, I am planning meals around it. Refrito burritos,
lentil soup that just begs for a dollop.

Speaking of which--I am no fan of low-fat anything, but after trying
sour cream from all the major US national dairies, the tangiest, most
delicious sour cream to me is made by Daisy, a southern company. The
really odd thing is, I like their "light" sour cream better than
their whole fat kind.

Breakstone's sour cream, surprisingly, lacks sufficient tang or sour.

I hope this current craving passes before I have to learn to make
borscht or beef stroganoff!

I could just eat it with a spoon. :-) I like making chicken paprikas
with it.

Sour cream is also excellent served over fresh or canned fruit. ;-d

Ha! You just had to add something healthy to the mix, didn't ya? :-)

--
Wayne Boatwright
__________________________________________________

I don't necessarily agree with everything I say.
(Marshall McLuhan)

In article 9,
Wayne Boatwright wayneboatwright_at_gmail.com wrote:

Oh pshaw, on Sun 03 Dec 2006 12:23:57a, cybercat meant to say...

What an unlikely addiction!

It began when I bought a small container for a condiment for the baked
potatoes we had with small filets.

Then I made black bean nachos one day for lunch and remembered the
leftover bit. Much added zing!

Next thing I know, I am planning meals around it. Refrito burritos,
lentil soup that just begs for a dollop.

Speaking of which--I am no fan of low-fat anything, but after trying
sour cream from all the major US national dairies, the tangiest, most
delicious sour cream to me is made by Daisy, a southern company. The
really odd thing is, I like their "light" sour cream better than their
whole fat kind.

Breakstone's sour cream, surprisingly, lacks sufficient tang or sour.

I hope this current craving passes before I have to learn to make
borscht or beef stroganoff!

I could just eat it with a spoon. :-) I like making chicken paprikas with
it.

Sour cream is also excellent served over fresh or canned fruit. ;-d
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Wayne Boatwright wrote:
Oh pshaw, on Sun 03 Dec 2006 07:45:56a, ravenlynne meant to say...


Try sour cream and salsa.

Put them on an omelet

That's the dipping sauce I use for frozen chimichangas...



You eat them frozen?

--
Wayne Boatwright

ROFL!

In article ,
says...

What an unlikely addiction!


Not unlikely at all, imo. I'll take a dollop of good sour cream any day
in place of most of the commercial ice creams I've tried. Less sweet,
more refreshing. Try some on top of fresh berries, a slice of your
favorite pie, pretty much whatever. I say "pretty much" because it just
doesn't seem to "go" with cakes as well as ice cream does.

If I don't have homemade ice cream to serve with cake, I'll go with
Alden's, either vanilla or chocolate chunk. The stuff is made in
Oregon, and is about the best commercial ice cream I've ever tasted.

Bob