Yet another butter blog...
Apr. 16, 2012 10:58 am
Updated: Apr. 19, 2012 10:35 am
If you haven't figured it out yet, one of the assignments for the AR Brand Ambassadors this month was to blog about a memory associated with butter. Most people seem to have warm fuzzy memories with their grandparents and butter. I don't. Some people
have warm fuzzy memories with their mother and butter. I don't. I really considered skipping this particular assignment because I don't have particularly warm fuzzy memories of baking with butter. But then I thought something a little different would be
a nice change.
Before I was born, my family had what they called a "creamery". They gathered up the fresh cows' milk from all the local dairy farms and brought it back to their business and bottled the milk (in glass bottles) and made butter. I know this because I
have heard the stories of my older brothers driving milk trucks into downtown Washington, DC in the early morning hours so that restaurants would have fresh bottled milk. I've also heard stories of all my siblings participating in wrapping freshly churned
butter. This all disappeared either shortly after I was born or right before. I have no memory of the "creamery". The building I am always directed to as their creamery building was a laundromat in my earliest memories.
I had only one grandmother alive when I was young and she was not the typical grandmother. She was not at all warm and fuzzy. My memories of her are that she had a calendar that she kept on her dining room table where she wrote down the weather for each
day, that she kept peppermint Chicklets in abundance in her dining room buffet drawer, in her final years she got dressed up and did her hair to watch Lawrence Welk on Sunday nights and her recipe claim to fame was a mean mint julep. I couldn't tell you from
experience on that one.
I also don't have memories of my mother cooking or baking with butter. Funny how if we had a family business centered around fresh milk and butter, that I always remember my mother using margarine. I'm sure it was purely for economical reasons but that
is what I grew up with.
I think my first real delicious experience with butter was with my mother-in-law. There is someone who has never allowed margarine in her home. She keeps sticks of butter out on the table at all times. I remember her fixing toast for a crowd one time
where the bread was spread out on a cookie sheet and square pats of butter were applied all around the bread. Then the cookie sheet was popped in the oven and baked until the butter melted and the bread was toasted. I'd never seen such a production but oh
my was that toast good!
In my own life I have always had sticks of unsalted butter around to bake with. I usually have at least 5 pounds in my freezer at any given time. But I've always used margarine for the table because it is spreadable. Now, after my kids are away from
home, I've gone to trying to use butter only. I like the spreadable kind that is mixed with canola oil or olive oil. But occasionally a tub of margine will slip in. I try very hard to stick to something that someone told me once: For smart eating, don't
eat anything that your grandmother wouldn't recognize. I don't know if my grandmother ever used margarine. I know neither butter or margarine goes in mint juleps!
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reviews, content and opinions expressed in this blog are purely the sole opinions of me, myself, and I, Maridele.