ADDENDA:
I never liked sour cream much. I remember when I was really small, I believe my mom made a really lame rendition of matzohbrie, and she served it with sour cream. I refused to eat it, and she said that sour cream was a delicacy, that I was foolish not to eat it. By delicacy I thought she meant rare and very expensive. Years later, in my teens, I saw that sour cream was neither rare nor that expensive, and the seeds for years of parental-challenging eating were planted.
Last night as I was shopping for ingredients for latkes, I almost couldn't find matzoh meal - I thought, my god, am I such a bad Jew that I shop at supermarkets that don't have such a soulful staple? At Wholefoods it wasn't in the baking aisle, but segregated with the Semitic foodstuffs like jarred gefilte fish and beety horseradish. I went to the dairy case to find creme fraiche - and found a variety of expensive organic sour creams but none of the French stuff. I eventually stumbled onto it in the cheese section, along with the more unusual, pricey imported cheeses. Now THIS is rare and expensive!
The latkes came out good, but I have ideas how to make them better next time. However, the creme fraiche....was a delicious delicacy. Though I've had it served to me before, I never quite knew what it was or paid it much mind. When I saw this latke recipe, I first thought it was pretentious language for fresh whipped cream. It's actually a mildly cultured heavy cream, somewhere between sour cream and mild yogurt, but much more buttery & creamy tasting. Eating it with my latkes was a revelation. I wish my mom was around so I could both share this 'delicacy' with her, at the same time nervily rebutting her assertion that sour cream was somehow something to be held as dear. Maybe she was right, but the arguing of such a silly matter would of brought us both a lot of giggles. And I could hear her enjoying it, but complaining about how expensive it was for such a tiny little tub...
On a lighter note, my employer just caved in on a few key points, things may turn out OK yet.
BREAKFAST: 8am, good yogurt with honey, vanilla, raw cashews, hunger 3/5
AM WATERING: 9:45am, 24 oz still
BP: 10am, 131/88
PM SNACK: 12pm, bag of unsalted shelled pistachios, hunger 4/5
Donated about 1/4 of the bag to the HVS holiday drive.
LUNCH: 1pm, leftover lamb sausage and latkes, creme fraiche, hunger 4/5
The microwave was very unkind to this meal. Still, yummy.
PM SNACK: 4pm, big crunchy fuji apple and a small piece of apenthaller funk-cheese, hunger 4/5
Quite good.
DINNER: 6:15pm, hijiki tofu patty on wholewheat pita, large spinach salad with carrot dressing, small plate of cold sesame noodles, water, hunger 4/5
Quick dinner before the movies at Dojo.
EVENING SNACK: 7pm, large peanut-butter brownie, hunger 4/5
Oy, what a mistake. Killed my cravings, but I immediately felt a little physically yucky.
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