Recently a cup of sour cream was loafing in my refrigerator. Admittedly I don't have the strongest work ethic, but something about the way this sour cream was just doing nothing all day got on my nerves. In the morning at breakfast I'd open the refrigerator and there was the container of sour cream on the shelf, sleeping in when the rest of the world was long since up and about. At lunch when I'd go to make my usual sandwich -- Swiss cheese, iceberg lettuce, sweet onion, mayonnaise on toasted multigrain -- the sour cream hadn't moved, not even an inch! And at dinner it would still be lounging shamelessly.
After several days of this behavior, the affront became too much to bear. So I tried a little experiment, and used the cup of sour cream to make a batch of caramel. A hiccup of protest was all the sour cream could muster, and then it was dissolving into some melted sugar. The result surprised me. The caramel was outstanding. I added some honey roasted peanuts, thinking I would cut the caramel in squares and dip them, but this batch didn't last long enough to meet its match in dark chocolate. Maybe next time.
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