Because being healthy pays off when you're old while eating delicious food pays off RIGHT NOW!

From the digital version of The Thorough Good Cook
by George Augustus Sala: A rare antique cookbook
originally published in 1896 for those who want to kick
it Olde Skool!

Beat to a strong froth six eggs with six ounces of powdered
sugar, and then stir in a pint of good cream. Place
the mixture in a buttered mold with a buttered paper
over it, tie it down closely, and steam it for half an hour.
Let it stand a little before it is turned out. It should be
served cold, with any kind of good preserve or flavored
syrup put round it.

leftRepression is the fickle mother of sloppy rebellion. A strong, brave few continue to use heavy cream, butter, rendered fat, salt, sugar, and whole milk. Thank you for joining the Eat Dangerously revolution.