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!

Take a middling white yam, and either boil or roast
it ; then pare off the skin, and pound it very fine with
three-quarters of a pound of butter, half a pound of sugar,
a little mace, cinnamon, and twelve eggs, leaving out half
the whites ; beat them with a little rose-water. You may
put in a little citron cut small if you like it, and bake 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.