Maybe it's the cold and snow, maybe I'm just in an odd mood, but there are a couple of things weighing heavy on my mind today.
Number one: Why cream tastes good in coffee but butter does not.
I mean, chemically speaking, cream and butter are exactly the same thing. That being the case, logically you'd think butter would be just as viable an option for coffee as cream, but realistically butter tastes like hot greasy ass in coffee. Now I understand that the churning process ruptures the fat cells in the cream which changes the structure into something that makes popcorn and toast awesome, but still, it just seems odd to me today.
Number two: