Today and tomorrow I give thanks for many things, not the least of which is Hillside Farms Heavy Cream (which may or may not give me a coronary at some point, depending on whether some other fate nabs me first). In the summer, when the Jersey cows are on pasture, the cream is butter colored. In the winter it turns white. When you open a fresh bottle, there is what I call a Butter Clot in the neck. It is probably just really thick cream. You have to scoop this out with your finger and plunk it on your tongue, because if you just pour the bottle, the Butter Clot will be stuck and then all of sudden not stuck, and cream will douse your coffee mug and the counter.
1 comment:
Oh my, that sounds divine, and well worth the coronary! I remember the lush rich milk we used to get in bottles as a child, that wasn't homogenized so the cream would float to the top. I got in trouble more than once for drinking that and not shaking the milk bottle first! Oh well. I hope you and your family had a wonderful Thanksgiving.
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