I have to admit, the technical side of blogging scares the nasty out of me. I can't tell my enclosure links from my MIME Types. So I have no idea if what I'm attempting to do will work. (Nope! Oh well.)
I also have no idea how in the world a grocery store can in good conscience sell a product called fat free half & half. I get the whole fat free creamer idea. But how is it possible to make fat free half & half? It's supposed to be half cream, half milk. Now sure, the milk can be skim . . . but how can you arrive at fat free cream? It's . . . cream! That's supposed to be all kinds of fat.
This is not me being difficult. This is me being completely stumped. I stared at the carton in the refrigerator section of my local grocery store last night with mouth agape. Fat. Free. Half. &. Half. This is impossible. It's like fat free bacon. Or fat free grease. Or fat free . . . fat. I don't even want to think what's in the other half posing as cream. And yet I am. I can think of little else.
The eternal value of being wrong - Science, my boy, is made up of mistakes, but they are mistakes which it is useful to make, because they lead little by little to the truth. Jules Verne, Jo...
1 week ago