I like big butters and I cannot lie! | 12:48 pm | 16 July 2007

European butters are great, but super-expensive — like, ten dollars a pound expensive. I’ve found a happy medium in the Wisconsin-made, organic, from-grass-fed-cows butter that just arrived at the Jenny Street market; it’s got a hint of tang, and, with the higher butterfat content and the grass-fed cows, a truer butter-ness to it. Next time I’m feeling ambitious, though, I’m totally going to make my own butter. My mom had us doing this as kids, rolling a mason jar across the floor to each other for a science experiement / cooking lesson / game.

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