Plum

I make a German chocolate cake once a year for my partner's birthday that uses an absolutely horrifying amount of sour cream. 12/10 would bake more if it wasn't such a pain in the ass.

I'll do about a quart of buttermilk in recipes around the holidays, but I've been leaning hard on my sour cream mixture.

I increased the amount to 3Tb per cup of water for my lemon pound cake, and I'm thinking about adding more. Testing the possibilities before summer hits and I bake a million loaves for when I go visiting.

Hoecakes.

Hoecakes.

Buttermilk is weird, and adding vinegar to milk is gross, so my workaround is 1TB sour cream per 1 c. Water, mixed together.

Also, if you're sick of syrup, compound butter is a great alternative.

I will add in my own twist:

Caffeine pills are better than those shitty MiO caffeined water flavor squeeze bottles.

1. MiO is stupid expensive and owned by an evil megacorp.
2. Black plastic isn't recyclable.
3. Dosages are standardized for caffeine pills. If you squeeze thr MiO too hard and don't notice, you're gonna have a bad time.
4. You can wash it down with any flavor liquid you choose, not just chemical fruit flavor.

Correct.

Nah, he's just a little guy.

Incoming freshmen born on even-numbered dates attend West Bend East while those born on odd-numbered dates attend West Bend West.

Huh.

Jesus christ.

I miss wild berry tofutti cuties from 25 years ago.

Daiya American slices on nachos or a burger is perfectly acceptable. It's just super weird when it's cold. And I've given up entirely trying to find a blue cheese substitute.