Yogurt: An Obsession Reborn

When we moved to Seattle three years and eleven months ago, I made a remarkable discovery: yogurt. Sure I've had plenty of Yoplait (including a Go-Gurt with my niece once) in my life. But the Northwest's own Nancy's Cultured Dairy and Soy brand, based in Eugene, Oregon, truly knocked my socks off. Over the years, we've bought countless ounces of the stuff (judging by the bounty of plastic Nancy's tubs in our cupboard). I have been known to use yogurt as the secret ingredient for banana bread, blueberry muffins, and macaroni and cheese, and as a general all-purpose sour cream substitute since. (That's right, yogurt is my all-purpose secret ingredient and general palliative cure. You heard it here first.) Like the moon, my yogurt fancies wax and wane periodically. But my obsession is always there to some degree. One day, ask me to describe the yogurt section to you at the friendly Montparnasse neighborhood Monoprix that I visited in February in Paris. (I warn you, that conversation may last hours.)