Wednesday, January 02, 2013


Bobbi asked if I would be joining her for brekkie this morning, but I demurred, grabbing a cup of yogurt* from the fridge, instead.

The smell of bacon was too enticing, and unlike yesterday, when I had to force myself to nibble three or four teeny bites off a Chik-fil-A sammich for lunch, I was ravenous.

I ate slowly and carefully.

So far, so good.

Meanwhile, it's 9°F out there! (That's almost thirteen below in metric degrees!) That's the coldest recorded temperature of the year so far!

Actually, it's going to wind up the lowest temp since February of '11, what with the winter of '11-'12 being such a wet firecracker.

*Dreaming Cow vanilla-agave flavor. Recommend. I mean, if you're into yogurt, which roomie definitely is not. "When milk does that, we throw it out!" she says.


Scott J said...

I used to share Bobbi's view of yogurt until I learned of its benefits to the lower GI of us older folk.

og said...

Yogurt, cottage cheese, riccota, all that crap, if it hadn't gone bad it wouldn't be so tasty. And what about cheese?
hell, BEER was something that went bad in order to become beer! Food going bad has benefitted mankind in myriad ways.

Stuart the Viking said...

There are a LOT of foods that people eat that could be considered by some to have "gone bad". Hell, even aging a steak is code for "letting it rot a little bit".


BGMiller said...

I feel the need to slightly misquote one of my favorite Britcoms here.

"That's what cheese is! Gone off milk with bugs and mold in! Cows and bugs have a good thing going."

Lenny Henry as Chef Gareth Blackstock in Chef!

Although for yogurt I'd suggest that mold may not be a good addition to the mix.


Anonymous said...

Glad to know you're still having T-shirt weather over there. -- Lyle

Ed said...

Hmmm. Pickles, kraut and all manner of things fermented, salted, dry cured or smoked to preserve them. Passing fermented products through a still to concentrate the goodness, oh my!

Windy Wilson said...

BG -- Hallebloodyluja. That is Stilton.
People eat spoiled stuff all over the world, most of which they insist is good over the protestations of others that it is merely spoiled. East Asians dislike cheese, for instance. I swear that Vegemite is something the Aussies only eat voluntarily if American tourists are present, and they practice not making the face like the Americans do back in grade school. Besides the sauerkraut and beer and wine, there is Kimchi and a sort of fermented yak butter the Tibetans find delicious in their tea. Eskimos, or Inuit, or whatever the PC Leftists insist they call themselves that hasn't been translated into English as "eaters of raw meat" yet, are particularly fond of seal eyes that have rested in the carcass for a few days, much as the northern Europeans liked to hang their game birds for 3-4 days before cooking and eating them. And you should see some of the cheese stores in France. Mold on the cheese, mold on the walls, but as Chef's Cheese-runner says, "you can't get that here, it's the health department."