Musings on a culinary experience

I confess:  I like Kraft Dinner.  When I was a starving immigrant to BC, it was a cheap meal that I could mix up in my electric frying pan (remember them?).  I think you could buy 3 boxes for $1.  Now it's $1 a box, and one of those I-can't-be bothered-to-cook-but-I'm-hungry dishes that satisfies a need, and I still like it.  I just don't eat it as often.  :-)

Then there's carrot cake.  When I worked for Loyalist College, they had a culinary program that held bake sales every Friday.  It was hard not to swoon at the offerings.  Their carrot cake was to die for.  I think what made it so good was the perfect ratio of (extraordinarily wonderful) icing to cake.  Since moving to Victoria, we have found a perfectly acceptable replacement: the carrot cake from Pure Vanilla Bakery in Oak Bay <https://www.facebook.com/PureVanillaBakery/>.  O. M. G.

And milk.  I spent most of my life hating milk.  Then suddenly, around the age of 60, I liked milk!  Not milk with carrot cake (although that is an exceedingly wonderful combination), but Just. Plain. Milk.  And skim milk, no less. Go figure.