Dear Whole Foods...

I am not a cook. I don't pretend to be a cook. That is why I buy prepared food at your fine establishment.

However, Whole Foods in Baton Rouge, I know enough to know that when you make any kind of custard or mousse, you have to temper the eggs and strain the custard. Otherwise, you end up with bits of cooked egg in what should be a perfectly smooth end product. Like the ones in the Dulce de Leche mousse I bought today. There is nothing more disgusting than having bits of stuff in mousse.

Please make a note of it.

Signed,

A loyal but slightly disgruntled customer.