Today in his column in The Gazette, Josh Freed lists the large number of choices in milk. “You c an choose 1%, 2%m skim milk, cow milk, soy milk, rice milk or organic chai-flavoured Vitamin D-enhanced lactose-free milk.” Freed does not mention buttermilk. Understandably. The last decent glass of buttermilk, ice-cold, swimming in butter, lightly salted, that I had was almost 30 years ago half way up a mountain in Bavaria. The equivalent does not seem to exist today. Pity.
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