My lady has gotten back into making bread
Whole wheat, no less
This stuff is good on….well, it’s good all by itself.
It’s a meal.
However
It’s also good underneath a decent spread
Back when the boys were preschool, my lady would make bread
And butter
The boys would roll it on the kitchen floor in a jar until butter appeared
I don’t know all else happened to make it butter, but it didn’t matter what I knew
I was just the consumer
We got the wonderfully rich raw milk from a neighbor cow a couple miles down the road
The milk, if cold enough, and strained properly, was good enough, but I preferred to just have it in cereal
But the cream….oh-h-h-h-h-o
That Jersey would produce the richest, creamiest cream
The butter, well, it complimented that whole wheat bread, and toast like nothing from the store
When I was a kid, we never had pure butter much at all
So I didn’t really know what I was missing
Gramma called what we used, ‘oleo’
It melted
Seemed good on most everything
Later in life many spreads, termed ‘margarine’, became popular
Remember the Chiffon margarine lady?
It’s not nice to fool mother nature…….gzzzt….ZAP!
These days, seems pure butter is making a comeback
Not sure if it’s due to taste or health reasons
I have a taste bud or two reserved for Imperial
Seems good on everthing except popcorn (turns to slimy goo)
What do you guys like on yer toast, rolls, and other stuff?
BTW, the cow died an untimely death
Kinda turned us off in regard to raw milk
Whole wheat, no less
This stuff is good on….well, it’s good all by itself.
It’s a meal.
However
It’s also good underneath a decent spread
Back when the boys were preschool, my lady would make bread
And butter
The boys would roll it on the kitchen floor in a jar until butter appeared
I don’t know all else happened to make it butter, but it didn’t matter what I knew
I was just the consumer
We got the wonderfully rich raw milk from a neighbor cow a couple miles down the road
The milk, if cold enough, and strained properly, was good enough, but I preferred to just have it in cereal
But the cream….oh-h-h-h-h-o
That Jersey would produce the richest, creamiest cream
The butter, well, it complimented that whole wheat bread, and toast like nothing from the store
When I was a kid, we never had pure butter much at all
So I didn’t really know what I was missing
Gramma called what we used, ‘oleo’
It melted
Seemed good on most everything
Later in life many spreads, termed ‘margarine’, became popular
Remember the Chiffon margarine lady?
It’s not nice to fool mother nature…….gzzzt….ZAP!
These days, seems pure butter is making a comeback
Not sure if it’s due to taste or health reasons
I have a taste bud or two reserved for Imperial
Seems good on everthing except popcorn (turns to slimy goo)
What do you guys like on yer toast, rolls, and other stuff?
BTW, the cow died an untimely death
Kinda turned us off in regard to raw milk
