Today I stumbled across a recipe…for whipped cream.

*blink*

I have trouble believing that there are people out there (who, presumably, are perfectly capable of logging onto a computer and accessing the internet) who need to have it explained to them exactly how to make whipped cream.

I mean, the name itself is a bit of a giveaway, don’t you think?  Whipped cream.  It’s cream that has been…whipped.

*raises one eyebrow*

I sincerely hope that the webpage in question (which I will not name for fear that I should somehow humiliate them) was an example of a filler post.  You know the sort – the “I haven’t written anything for three weeks and I need to put something here to prove I’m alive” sort of thing.

Because, otherwise, I’d have to imagine a world where the twin perils of advertising (where all sorts of bizarre things have the word “whipped” applied to them) and the strange world of consumer products (that provide items we never ever knew we needed until the advertisers told us) had such a hold over people that they aren’t capable of anything that I might describe as rational, semi-educated thought.

Is it possible that there are people out there who have never come across the concept of beating or whipping cream?  Could they have never seen this on TV, or read about in a book?  That they lack the basic understanding or even the impetus to link regular cream with the pre-whipped stuff in a can?

Yes, I know – I’m a blowhard that likes to do things that hard way just to prove I can.  I mean, I made sausages from scratch last week with real pig-guts as casings (incidentally, never again with the pig guts) and I’ve done cheese, and home-brew and I grow weird stuff in the garden.  So, I’m willing to admit that my frame of reference is very likely waaaaayyyyy skewed.

But even so.

A recipe for whipped cream.