"Sky" > wrote

> Dee.Dee wrote:

>> "raymond" > wrote

>> > Not only that, but in Italy the cream is a double cream, which I have
>> > never seen in the states.
>>
>> Maybe not for sale, but you'll find it at my house :-))

> How do you get the double cream, then, Dee Dee? I'm curious because I've
> never seen nor had it before. Is it a recipe or process? I always have
> heavy whipping cream on hand, but it's the ultra-pastuerized stuff
> that's 36-40% milkfat. Do you have your own source of fresh milk nearby
> from a live dairy cow? Thanks.

You know that half a cow someone was packing up the
other day? Dee owns the other half.

nancy