"Butter tastes good."
Kate uttered this declaration the other day. One might think this was not a particularly profound revelation but for a girl who has grown up on various forms of spreadable margarine (cholesterol-reducing Benecol, Brummel and Brown's yogurt spread, and Land O Lakes Spreadable Butter with Canola Oil are just some of the products we tried) and who has lived half her life on meals made up largely of a bread product and "butter" this was something quite new.
Always, always it was the spreadability issue that drove us to tubs of "buttery spread" or "butter-like substance" or whatever term was currently being applied to the stuff in a tub meant to stand in for actual butter. Other issues were also a consideration, such as cholesterol or transfats, but what really kept us from using real butter on our morning toast was that real butter was often too hard to spread at just the time we wanted to spread it.
I tried just leaving a stick of butter out on the counter for such things but Pramas was forever putting the butter back in the fridge so it wouldn't spoil. Then, this winter, I got myself a Butter Bell.
The website advertises that the Butter Bell "holds up to one full stick (1/2 cup) of butter. Softened butter is packed firmly into the bell-shaped lid. Cold water is poured into the base of the crock. The lid is placed upside down back into the base of the crock. Soft, spreadable butter may be enjoyed and served right from the crock."
This baby lives up to its advertising. Since getting it, we've been able to keep fresh, softened butter on the table 24/7 for use on all manner of products where we'd normally be using some butter substitute. It was after a couple of weeks of this that Kate, spreading real butter on a slice of bakery French bread, announced that thing that we'd known but perhaps forgotten: butter tastes good. Couldn't agree more, Kate.
Always, always it was the spreadability issue that drove us to tubs of "buttery spread" or "butter-like substance" or whatever term was currently being applied to the stuff in a tub meant to stand in for actual butter. Other issues were also a consideration, such as cholesterol or transfats, but what really kept us from using real butter on our morning toast was that real butter was often too hard to spread at just the time we wanted to spread it.
I tried just leaving a stick of butter out on the counter for such things but Pramas was forever putting the butter back in the fridge so it wouldn't spoil. Then, this winter, I got myself a Butter Bell.
The website advertises that the Butter Bell "holds up to one full stick (1/2 cup) of butter. Softened butter is packed firmly into the bell-shaped lid. Cold water is poured into the base of the crock. The lid is placed upside down back into the base of the crock. Soft, spreadable butter may be enjoyed and served right from the crock."
This baby lives up to its advertising. Since getting it, we've been able to keep fresh, softened butter on the table 24/7 for use on all manner of products where we'd normally be using some butter substitute. It was after a couple of weeks of this that Kate, spreading real butter on a slice of bakery French bread, announced that thing that we'd known but perhaps forgotten: butter tastes good. Couldn't agree more, Kate.
Labels: food
for this post
Leave a Reply