That actually happened last week* - although it’s the first time in many years that it’s happened - that is, years in which we’ve dropped and broken jam jars, drinking glasses, plates, casserole dishes, etc. Milk bottles are just one of many potentially breakable things.
*I missed the opportunity to say ‘no point crying over it’.
You’re welcome. Always glad to be of service! 
Some folks dislike bologna, and that’s cool. It’s also possible that they’ve had crap bologna. The stuff I used to get at the deli at Pusateri’s, an upscale boutique grocery, was called “European style” bologna and was quite tasty. A good mortadella is much like that, but with bits of fat in it. That alone might put off some people.
But I find that a couple of thin slices of mortadella loosely folded over on buttered bread, lathered with Dijon mustard, then a pile of crispy sweet baby butter leaf lettuce heaped on top (a nice hybrid of iceberg and romaine), then covered with another buttered slice well lathered with mayo. makes a fine sandwich! But apparently not for everyone. 
It totally won’t!!!
I’m happy to see that someone else likes it - there are very few brands nowadays that don’t have palm oil and sugar in them. And even though the peanut oil will separate out a bit if you don’t use it every couple of days, it doesn’t go back to the way it was when you first opened and stirred it.
My regular grocery store stopped carrying the Smuckers Natural, so I have to get mine from Walmart. Since I don’t usually shop there, I stock up. I’ve noticed that if I turn the unopened jars over in the pantry occasionally, they’re a lot easier to mix when I open them.
About the poll, though, why non-Land O’Lakes butter? Does that brand really dominate the market?
Around here, the Weis and Giant grocery chains have natural PB (just peanuts and salt) for under $3 for a 16-ounce jar. At Weis, it’s their store brand, and at Giant, it’s the Nature’s Promise brand which might be a quasi store brand for all I know.
Yes. It’s their Organic/Natural store brand.
I have brown and blue eggs. They’re the really expensive heritage eggs. Thry taste better and since I don’t actually eat them that often, it doesn’t make much difference money wise
My wife gets these heads of “live lettuce” from Ralphs, it stays crisp and good for a LONG time.
Except for the fact that the term charcuterie dates back to France in the 1860’s and Lunchables were introduced in 1988, you would be correct. But, in consolation, it’s a great way for someone to say they are Gen X without stating it outright. 
Eggs, butter, yoghurt. Thanks for the reminder about beer, though - it is Friday, after all.
j
Coolest item - by a distance. I’m envious.
Given that I am - in the greater scheme of things - just down the road from you, I’m astonished. I had no idea this was still possible. I don’t think I’ve seen a milkman in decades.
j
It’s not quite the old Unigate style milkman on a rattling electric milk float, but it’s proper grass bottles that I rinse and leave out for collection.
Only because you don’t get up at dawn to milk every morning.
I’ve got a friend who’s had livestock all her life. She milks at 10 AM and 10 PM. She says the cows/goats don’t care which times you pick, as long as you’re consistent.
(Of course, this trick for not getting up at dawn doesn’t work if you can’t be home and awake at 10A and 10P; or whatever combination you choose.)
I don’t mind getting out to the barn at dawn. I usually wake irrevocably by 4:30 or 5 a.m. anyway. But most people find it onerous.
I used to get milk delivered by them - I basically did it to feel wholesome and nostalgic. I stopped when I realised I really didn’t need all that milk.
At the risk of a derail, can I ask just one more bologna question? Is it pronounced baloney always or do some people pronounce it bologna like the place in Italy? (boh-loh-nya), as that’s what I would have done looking at the text. Just in case I ever have the opportunity to use it IRL.
We live a half hour from any bakery, so we buy bread four loaves at a time and freeze three of them. Freezing is a great way to keep bread fresh (refrigerating, by contrast, is not).
In my mind, baloney is that super-processed fake meat that is a staple of American children’s sandwiches, whereas bologna would be mortadella, which is edible. Or the city.
Yes, it is always pronounced baloney.
But especially if the brand name is decidedly not Italian
Never in 6 1/2 decades, and having worked in a deli with dozens of bologna, mortadellas, salami, head cheeses, etc, have I ever heard anyone pronounce it differently.