What am I cooking?
January 18, 2018
I thought this was interesting, because I never thought about different grades of butter – or even knew that they existed. But, my mother had this booklet from the US Department of Agriculture (1968) that explains everything.
Gunsmoke and Knitting 
You know where I stand on butter: I stick to wholly natural foods like croissants and cream puffs, and chocolate eclairs, and french toast with slathers of butter and maple syrup. Natural. That’s how I am.
Slathers – that’s the best!