Sour Cream
Alexis wrote:
> Terry wrote:
> > 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
>
> Sour cream and BBQ sauce with oven-baked sweet potato "fried".
That should be "fries". Sorry :-)
|