Jam invasion!

At the ripe old age of 25, I have a right to a moment of cantankerous old-personage. So I say: there's jam in my supermarket yogurt section! And I don't mean fruit-flavored yogurt. I mean it's hiding out, pretending to be the plain, yummy sour stuff.

Why do I say there's a jam invasion? Well, how do you make jam? You mix some fruit and sugar, and if you want to make super-sure it'll thicken up, you add pectin. Pectin's this stuff they extract from apples, and it appears in other fruits as well. It's what makes jam all jam-ey.

So somehow, some farmers must have found a way to cross cows with apple trees, 'cause now pectin appears in maybe half of all plain yogurts on the yogurt shelf.

Back (in my day . . . ) before they made apple-cow trees, making yogurt was much simpler. You took some milk, made it nice and warm, and invited in some bacteria. (Good bacteria.) A day later, you'd have yogurt.

But apparently, normal, yummy yogurt isn't good enough for people any more. They need yogurt-jam instead. Well, I'm just going to be all pretentious and Californian, raise my nose at you, and walk away. Hmph.

( . . . ok, that was my ranting quota for the year . . . )