08 December 2012
The Eighth Day of Christmas
I first saw a french butter dish at my aunt's house a few years ago. I thought it was the coolest thing. See, the butter is essentially in the 'lid' and there's an inch or so of water in the bottom. You can leave it on your counter so the butter is spreadable (at room temperature) but it doesn't get yuckies in it because it's safe with the water not letting every breeze in the room blow across your butter. Sorry, that's as scientific as I get ;)
I want the french butter dish so I can finally ban margarine from my house. Icky stuff, that margarine. And my biggest excuse for using it was spreadability. I use butter in all recipes and cooking stuff. I used margarine to spread on toast and pop tarts. No more!
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