Skip to main content

I Pledge Allegiance...

Dipping into a new container of Greek yogurt last night, I had a moment.

Cabot-brand Greek yogurt is an affront to dairy products everywhere. Or at least to the far-superior Chobani Greek yogurt. Chobani is creamy, milky white, and has a texture so similar to sour cream that I use it for everything - topping off chili and soups, making raitas, mixing it for veggie dips, and just eating it right out of the container.

Giant grocery store lured me to Cabot with its sale price, but the joke was on me. I paid dearly for a chalky, lumpy and pasty product that would work better as a caulking agent. Ugh.

I think I've been down this road before on the blog, but what are the food brands you're committed to the most?


  1. I am very particular about cottage cheese. I've been lured into buying the Lucene brand at Safeway which is pretty good, and Whole Foods 365 brand is okay too. Though the worst is Nancy's. UGH! Sour, lumpy and just plain awful.

  2. Oh yes, I was lead astray by a sale price + rocking coupon on Yoplait's Greek yogurt. I know I should have just plain known better, but it was a great deal! Chobani is the BEST. We buy it in bulk! Even my 2 year old is a HUGE fan!

  3. Yeah and don't try Safeway's brand of Greek yogurt, its really creamy and watery.

  4. How particular we are about our dairy products! Thanks for sharing, ladies!

    Re. yogurt - Fage Greek is always a top choice of elite foodies, but it's expensive. I haven't had the Yoplait but I imagine it's no good. And forget about store brand... that sounds gross, Shelby!

  5. I'm so sorry to hear that you don't care for the Cabot Greek Yogurt. May I send you a VIP coupon so you can get a different Cabot product from your store? Giant carries a nice variety of our cheddar cheeses. If yes, please email me your mailing address at

  6. My number-one brand loyalty?


  7. I like the yogurt I make. I like it best from the live active culture from my friend of India decent, with her original culture is from S. India. If I must, I buy a brand I only recognize by seeing it at the store. It must be only milk and live active cultures, that is it.


Post a Comment

Popular posts from this blog

The Best Way to Keep Cannoli Fresh and Other Baltimore Stories

My mom and step-dad were up visiting for Thanksgiving and after gorging ourselves on turkey and the sites of D.C., I took them on a day-trip to Baltimore.

After a visit to my mom's favorite museum (she's a mosaic artist), we aimed for lunch at Rocket to Venus in Hampden. It was closed for lunch, but our trip up Charles St. wasn't for naught - we stumbled onto residents of 34th St. setting up their Christmas displays! This street is Christmas at its best, or worst, depending on your tolerance/interest in all things Christmas. Erin teases me for being a scrooge, but I have to admit, lights and what-not are nice at this cold and dark time of year.

After a brief walk through Hampden, we aimed for lunch at Kooper's Tavern in Fells Point. The tavern was most certainly open, with rowdy sports fans packing the bar and even spilling onto the sidewalk for fresh-shucked oysters. (My friend Gideon would have camped out right there for their Chincoteagues!) After some deliberati…

Adventures in Gardening

We're back with another edition of "Hey, we used to be bloggers." I am not so sure who reads blogs much anymore (hi Moms!) but hell, if e-newsletters are in again and the '90s "flatform" shoe is making a comeback, maybe we have a shot.

As I nurse a gin and tonic made of nothing but the finest (here's to you, cheap Chek tonic cans from the Mount Pleasant, SC Bi-Lo - sometimes you just buy things to get the job done, especially when you're en route to Vacation Weekend after a slight detour to fix a flat tire on I-26...), I'm mulling over what's happening so far in our garden plots. 
We went Tomato Crazy this year, planting 6+ mixed varieties in our raised beds that kinda-sorta get sufficient sunlight in our backyard, and 8 seedlings in one of our two Winterfield Community Garden plots. Hopefully we'll soon pick beautiful Red Delicious, San Marzano, Black Krim, Blue Gold Cherry, Brandywine, and a few "mystery" tomatoes, and I can …

Green is Good

Garden hobby-ing aside, I'm trying to eat more plant-based meals these days.

After taking on a six-week fitness challenge earlier this year that included a vegetable and protein-heavy meal plan,  I'm working vegetables into my diet in ways that I never did prior.

Example: this alien-colored smoothie. 

A recipe from McKel Hill's Nutrition Stripped, the Creamy Ginger Green Smoothie has a few unpredictable ingredients. Sure, bananas are common. But throw in an avocado, spinach, ginger, lemon, dates and this curveball - tahini, usually reserved in the Adams household for batches of hummus -- and this ain't your average blended beverage.
I didn't have dates so I swapped it for a few dashes of stevia for sweetness. I also included some extra grated ginger, as I am a ginger freak. We bought a whole root of ginger from the Charlotte Regional Farmer's Market from a vendor selling primarily Asian produce. I've frozen it and just take it out and grate it on my Micropl…