Having a little extra time on my hands, I ventured into the Eastern European deli-like place next to the plumbing supply house on the Post Road for the first time. It's fun to me to stop into ethnic places like this and check out the different offerings from around the world.
For the past year, I have been more than pleased with the Italian butter I've been buying at Balducci's. It has been perfection to me and I have never once considered straying.
Well, when I arrived at the dairy section in this petite store, there were several little bars of butter that looked so cute and inviting - some from Poland, some from the U.S.
I had no idea it was available locally.
It reminded me of growing up with my granny and the sweet butter always on the table. Back then, I actually think it was Breakstone's sweet whipped, but these days, that brand just doesn't taste the same.
It was interesting to see so many different varieties of butter in different shapes and sizes in this tiny store so I decided I had to try one. It was a tough decision and I must have stood there about 15 minutes caressing and massaging each little bar to decide which one would be the most perfect for me. Eventually, I decided on the following:
Krowka-Masto Wiejskie-Sweet Whipped Butter distributed by Liberman Dairy, Philadelphia
Sometime later that week, I made a piece of toast, buttered it all up, took a bite and saw JESUS!
After I devoured that piece of toast, I started to eat the butter straight from the bar. It was the most heavenly butter I could ever have imagined - a perfect semi-soft consistency and idyllic sweet flavor. I have never done such a boorish thing like this with butter, but I felt like I had died and gone to heaven and didn't care who walked in and caught me in the act!
Since that seminal day in my life, I have thought of every excuse to make something that requires butter. I have eaten more whole grain bread than ever - so at least I'm getting all my fiber - but it's simply an excuse to slather this butter on top of it and have it drip down over the sides.
I am all for making butter its own separate food group.