Who doesn’t love butter? We read warnings about it, advertisers claim all the imitations are healthier, and you shouldn’t cook with it. The arguments go on forever.
One of the last warnings I read stated that fake butter is actually worse for you than real butter. True or not, I’m sticking with the real thing.
We love butter! Butter goes with everything but it also has a habit of being somewhat unmanageable when you want to use it.
A stick of butter coming out of the refrigerator is hard and if you have toast just popping out, you want to get the butter on right away so it gets soft. Good luck.
I‘ve learned to use a steak knife to slice it and then the slices stick to each other anyway defeating the whole purpose. Now I’m struggling with splitting the slices apart and by the time I’m done, the toast is cold.
A hundred years ago there was whipped butter in a pink and white container. I grew up with that butter always at the dinner table. I miss it.
Picking the right butter is very confusing. There’s the store brand, Irish butter, spray butter, locally made butter, familiar brand and store brand. Then there’s salted, unsalted and “healthy” butter. I’m not really sure what that all means.
Growing up, stick butter was for cooking and whipped butter was for spreading. That was simple enough.
On to peanut butter. There are many varieties of that too. We have kid brands like Jiffy, Skippy and some I don’t recall. I love Laura Scudders all natural only because I don’t like the taste of processed peanut butter.
To get natural ready, you need a stirrer, endless paper towels to clean up the oil drippings leaking out while blending and a lot of prep time. You can’t be in a hurry when starting a new jar.
You need to dedicate about 10-15 minutes just doing that part. Then close it up and wash the jar to take all the drips off.
Maybe we should serve PB&J for Thanksgiving?
