"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.

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