The Case for More Butter

When I was growing up, butter was the thing in my house. You know how some people put salt on everything? Well, that was my family, but with butter. Nothing ever passed over our table without a healthy chunk of yellow fat on top. It's in my blood, both metaphorically and literally, with all that cholesterol. Somewhat embarrassingly, when I was in high school, my mother attempted to get us to stop eating quite so much and replaced it with something that was similar, but not really the same. What happened was she started putting actual butter on our table - what I had been eating in such vast quantities was actually I Can't Believe it's Not Butter. So, let me tell you from experience, that slogan is real.

Anyway, as I approach my thirties (gulp) and become more diet-conscious, I both relish and dread the appearance of so much butter in everything I eat. When I go visit my mom's side of the family in West Virginia, everything has butter in it. Really, I can't think of anything that wouldn't get a dollop of butter except potentially ice cream and MAYBE eggs, depending on who in my family makes them.

But I also now know what good butter tastes like, and I know that I would do anything to get my hands on it. I recently acquired a package of Bordier butter, and heartily agree with Kristy Mucci: "Generously (and I mean very generously) slather it on bread, scoop it with radishes or any other crudite, melt it and drizzle it over pretty much any seafood, make the best caramel of your life with it." So whether you put butter on everything or just swipe it on the occasional radish, go on the hunt for the butter you love this weekend. It's worth it.