-L. wrote:
> 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.

Not just -- it's an Alaskan thing also (yesterday I bought Tilamook SC
and Tilamook extra sharp white cheddar cheese)

Alexis.