Size Matters

I like to cook. I like new recipes. Sometimes, though, the recipes I newly discover are older recipes, and call for things I can no longer find. Particularly when it comes to sizes.

Whatever happened to four-ounce packages of cream cheese? I distinctly remember peeling back the foil on a small block of Philly. Perfectly sized for a recipe. Now I have to hope I can cut an eight-ounce block exactly in half. And what do I do with the other half? Bagels?

Remember when sour cream came in one cup (eight-ounce) containers? Maybe it still does somewhere, but not at my supermarket. A recipe calls for one cup. Yes, I can measure it out, but then what do I do with the remaining eight ounces? Tacos? Baked potatoes?

My husband would prefer I purchase milk a gallon at a time. But it goes bad. And it takes up too much space in the refrigerator. So I buy half-gallons. If the store carried quarts, as they did in my younger days, that’s what he would get.

Dairy, like produce, tends to go bad after a while. Smaller sizes would be helpful.