How typical that the 101th post ever would be about food. As you probably already know, I have returned to yummy butter land (UK) and left yucky butter land behind (Australia).
I love butter. I wouldn't give it up for anything in the world, not low fat options, yogurt, cream cheese, margarine (god forbid!) or olive oil spreads. Butter is butter. It comes from the goodness of blessed cow and is made of creamy, warm, lovely, fatty goodness. Fat though it may be, it is au naturel just as Mother Nature intended. If you have to stuff yourself with something that makes you fat, why choose polyunsaturated vegetable oils saturated and solidified by petroleum fossil fuel extracts? You don't eat what you put into a car, so explain margarine.
One of the regular, affordable staples these days is Lurpak's Unsalted Spreadable butter. It is a blend of vegetable oils and real butter (yes, I admit, it has some oils, but not solidified with petroleum) and is a low fat, low sodium option for being unsalted. I only go so far. The creamy, savoury richness of real butter, coupled with just that touch of vegetable oil to make it spreadable far outweighs the thought that it is actually a healthy option.
Oh, and how does it compare to blocks of organic, home made Memnonite butter in Virginia? It cannot.
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