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!



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