On Butter

“I can tell a margarine cookie as soon as I bite into it,” [Olson] said. “And then I put it right down.”

I don't bake, but I do so love butter. Read about this most wondrous of foods in this New York Times article here. I think I'd actually be a decent baker but I generally don't have any desire for sweets, desserts, baked goods, etc. It's a glaring weakness in my culinary repertoire.

But I do butter up just about everything under the sun. The best butter I ever had was in June of this year. Mom and I got a big slab of fresh, golden, West Cork butter in Skibbereen and enjoyed it along with some bread, cheese, crackers and wine on our first evening in the Old Country. Now that was some serious butter.

Last night at Club Passim, inspired by a fairly tasty but cottonmouth-inducing orange spice cake, the conversation turned to the necessity of animal fats for moist, delicious desserts - niceties absent from the vegan menu of Club Passim/Veggie Planet. I respect personal dietary choices, whether for health or ethical reasons, but it's quite the flavor and texture sacrifice. I just can't imagine seraphim snacking on soy butter brownies.

Thanks to Butterchurn Johnston and Rhode for buttering up my internets this morning.