Skim milk

I started drinking skim milk in college, when I was about thirty pounds heavier than I am now. Even though it was a college cafeteria and the food wasn't superb, there was such an abundance of it I couldn't resist eating a few bites of just about everything. But I made the conscious choice to drink skim milk with the piles of food because I didn't want to consume any unnecessary calories. Great logic.

I actually started liking skim milk then, because it tasted a lot less milky than the stuff I had grown up on. My mom always bought 2% and my grandma always had whole milk. At Thanksgiving dinners at my grandma's house I always had to put ice in the milk to try to freeze out the thick milky taste. No one drank skim in rural Nebraska. People in my tiny hometown thought it was for wackos in the city who also liked fresh basil pesto and used garlic in clove form and not in a jar labeled McCormick. I must be a full-blown wacko now.

So I've been drinking skim milk religiously since college. But today I've had an epiphany. Skim milk is watered down!

We had leftover whole milk in the fridge last week (Jada's) and I decided to drink it with some of this new cappucino syrup I bought. It was awesome! Especially with crushed ice. It was a cold, creamy iced coffee that didn't cost $4.85. What an amazing discovery. But I tried to make it today with skim milk and it turned out like cold blackish tan coffee. Dang it. I didn't throw it out or anything - I could never waste a coffee bean, even if it has been pressed and squished into syrup - but I may have to buy whole milk occasionally now. I have seen the light.

If the thirty pounds start to creep back I'll just stop eating mayonnaise or something else thick and white. Seems like a fair trade. It's all about the logic.