Every morning in Seelisberg I would get a ladle full of that morning's cream that had risen to the top, and steam it and then put saffron and honey in it. Eating it with almonds made me feel like the most Ayurvedically hooked up dude around.
They had so many great dairy products there from those beautiful cows. I will not mention one of our favorite kifir-like products products labeled to our delight as "Dich Milch" because that would lower the high brow standards of the place. Milk right out of the cow before it separates was strangely unsatisfying. Maybe if you grew up with it. --- In [email protected], Bhairitu <noozguru@...> wrote: > > On 08/07/2011 11:30 AM, Alex Stanley wrote: > > > > --- In [email protected], "curtisdeltablues"<curtisdeltablues@> > > wrote: > >> But I'm down with the eating butter program. I get this stuff > >> from Ireland that you can eat straight like a cheese. > > For years, I'd buy four pounds of organic butter at a time and make big > > batches of ghee, using a long slow process that would turn the milk solids > > golden and give the ghee that nutty taste. I finally got so sick of ghee > > that I can hardly stomach the stuff any more. Since then, we'd been happily > > using Plugra European style butter. But, the new happy-shiny HyVee store in > > FF is now carrying Kerrygold butter from Ireland, and I'm totally in love > > with it. > > When I moved back to my hometown in the 1980s I would go across the > border to a farm in Oregon where the farmer sold raw milk, creme and > butter. Great stuff. Washington got anal about that stuff. > > Also recall my TTC in Biarritz where every morning there was a platter > stacked high with croissants and tasty Laughing Cow creme cheese. When > I got back I bought some of that brand creme cheese and the US version > was lousy. >
