I will not buy these organics--it is too expensive. (Monty Python fans can you guess the reference?)

Now, I am not going to go all artsy fartsy on you in this blog, fellow bakers. I do not stand on line at the local Co-op daydreaming of purchasing a dram of vanilla from Madagascar because "that is the best" according to some self important expert.

No, sir, I don't roll that way. I won't be saying I shop at the cool and happening hip grocery store where I can get organic limes 2 for 5 dollars or other such pretentious nonsense because:

1) I live in the real world where most of us buy what we can afford and if I had a spare $5 it would not go on limes (or whatever is "in" at the moment with the "happening crowd), and

 2) I don't chase the organic rainbow, man.  I just don't. Gasp--I've been known to shop at "Wally Mart" and the dollar store and Aldi and other cheap places. I will also buy items from the "very well known baking store in the state next door" if they have a sale on.  Their baking mix is very good if you can get it cheap.

If you happen to have the money or LIKE organic stuff, more power to you.

Back on the soap box. Wow, this blog is my own little Speakers Corner.

Sometimes you cannot be cheap when baking. "What does that mean?" mutters the reader who is  not in the mood for a lecture.

USE REAL BUTTER whenever possible.  Sometimes a mixture of shortening and butter is good for icing (more another time) but for baking your bake-ables (made up word) use butter.

If you use margarine, don't...just step away from this page...and go.

Seriously, I may use it once or twice a year for "something" but overall, say it with me,
"I bake--therefore I use butter."  (Thanks for the misquotation says René Descartes).