(no subject)
I just spent about 10 minutes in the cheese-section during a late-night grocery run trying to decide if "reduced-fat" was the same as the "low-fat" that the recipe had called for. I then had the idea to forgo it all and buy the "non-fat" until I remember it melted funny. I stood there in wonderment--would it make a difference if I'm making a cheese sauce out of it anyway? What if I did half non and half low? Would I have a need to use up the remaining cheese elsewhere before it went bad? How expensive is it? Bright shiney object! Is sharp or mild better for mac 'n cheese? Is this going to change the points value?
It is ponderings like these and the distraction of break-n-bake cookies that keep me out too late at night.
It is ponderings like these and the distraction of break-n-bake cookies that keep me out too late at night.