i am not always great with change.
sometimes it really hurts.
especially when you mess with my favorite comfort foods.
example 1: my blue box kraft mac and cheese
let’s get right to the brass tax. i think they have shrunk the noodles.
i was so shattered at the prospect that i took this picture with the fork in the bowl (albeit a large bowl that maybe holds the entire box of mac and cheese) so i could create some context for future reference. i know it doesn’t help.
chicago, illinois 7.2014
this is…errr was one of my favorite treats on the planet. i will spare you the rant that i did write and delete because we are focusing on the potential of smaller noodles and not my rocky relationship with kraft blue box as i work towards a healthier lifestyle. i have not purchased or consumed any blue box since this discovery because A) healthier lifestyle dictates i steer very clear and B) the fact that they might have changed it is just too much for me to bear….
anyone else noticed this? was this a one time bit of personal confusion?
that is what i thought with example 2…but the scenario has repeated itself.
example 2: my stouffer’s french bread pizzas – deluxe
why ohh why would you stop cutting the pepperoni into quarters? now i have to hand shred them. sure i was always interacting with the pepperoni making sure that they were evenly distributed across the pizza but that doesn’t make your hands greasy. shredding the pepperoni does. it happened a few weeks ago and i prayed it was just a random mistake but then it happened again this week and i think this might be the way of the future… (candidly, i did get better pepperoni coverage but too much work. please see an au’ natural look beside a hand shredded option…
opelika, alabama 12.2014
example 3: mcdonald’s egg mcmuffin muffin
(okay, so i get that my choices of comfort foods might qualify me for a food intervention but please note that i am working to train myself to really like fruits and vegetables….very slow road…and feeling a bit of food shame right now.)
at this point i suspect that they have only switched the mcmuffin in the alabama market. “research tastings” in airports across the country and on ashland avenue in chicago appear to still match the original recipe but we might have a switch-a-roo on our hands. in alabama i have experienced a less bread like mcmuffin that does not really toast as well and doesn’t seem to have the same binding characteristics as
am i alone on these? have you noticed these changes or others in the products you buy and eat? please share them in the comment section below…