Frankly I'm afraid to try those "other" milks. My doctor suggested I move to soy milk or almond milk but they just have no appeal to me at all. I don't drink a lot of milk but it is nice for that rare occasion (like this morning) where I craved cereal (with my banana). Yesterday I had a banana smoothie. And how does one cook with the "other" milks? Do they react the same? Now that DS is coming home (Saturday) I'll have milk all the time (otherwise I only have it on hand in small amounts for the recipes that require it). Once my MIL suggested the kind of milk for folks with lactose intolerance--whatever they do to it gives it a longer shelf life than regular milk. It worked great in recipes but both my kids drank some and said it wasn't as good.
We're proceeding on our business change so it appears the next few weeks will be filled with extra work. While I don't look forward to the extra work at least it should help the day go by faster.
Speaking of faster, can you believe the year is almost half over? Crazy!
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“A Year from Now You May Wish You Had Started Today”~Karen Lamb