This is a short one.
When I first ventured into coffee drinking, I was a half-and-half kind of guy. Just plain ole half-and-half. Every time I drank coffee at restaurants, I used the small little creamer cups. I also used to stack them in pyramids. (I still do) But then one day, I can’t remember it exactly, I had French vanilla creamer. Maybe I got an erection, but again, I’m not too sure. Either way, there was definite chemistry.
From then on I knew French vanilla creamer was my go to creamer of choice. But I wanted more from it. Why should it just be limited to coffee? It shouldn’t be. I don’t think coffee and creamer should have a mutually exclusive relationship. They should see other people. Foods. I meant food. I don’t know where my mind’s at. One day I was making mac and cheese (out of the box) and I made a quick decision–use French vanilla creamer instead of milk. Sure it was a gamble but the French vanilla creamer made it absolutely sweet and amazing. I felt like Dr. Frankenstein successfully creating his monster. After successfully introducing French vanilla to another partner, I wanted it to go all around town, to a whole bunch of different foods. I pretty much wanted to whore out French vanilla to every other food in my cabinet and refrigerator.
I have yet to go far in this process but that’s exactly what it is…a process. From now on, it is my solemn vow, that I will use French vanilla creamer as a substitute for milk and regular creamer. Whenever a recipe calls for milk, I will mix in French vanilla creamer. I’ll even introduce French vanilla creamer to random things as well: chili, soup, alfredo sauce. The list will go on and on.
I’m just incredibly happy that overzealous patriots didn’t attack French vanilla creamer and call it Freedom vanilla creamer. I don’t know if I would be such a fan of Freedom vanilla creamer.