Dec 8, 2012

Butter Bliss

I love Allison Glock's article, "Because We Praise the Lard," in the November 2012 Issue of Southern Living. Her one-page tribute to lard and butter made me realize that I have more in common with the South than I thought.

Recently, Butter-Queen Paula Deen has taken heat for her liberal use of butter and sugar — as if she is responsible for its role in the Southern soul. Paula just capitalized on a good thing. Allison wrote, "Shame has no place in the Southern diet. Agreeable gluttony is a cultural right."

My own connection with butter began in Kindergarten with a jar of heavy cream. We took turns shaking the contents until it reached a sweet, creamy consistency. I watched my teacher intently as she spread the freshly created butter onto saltine crackers. I knew I was about to taste something special. It was heavenly!

Allison shared, "We kept our butter on the table in a cornflower blue, Fiesta Ware keeper, so it stayed soft and, more critically, accessible." My own family used a Franciscan Ware, Desert Rose butter dish for special occasions. Our everyday butter was stored in a covered glass dish in the cupboard designated for sugar, cinnamon, jelly, and peanut butter. Divine design if you ask me. It was sad when it was later relegated to the refrigerator.

French Butter Dish
James Sloss Pottery
As an aside, I now keep my butter accessible in a French Butter Dish, sometimes referred to as a French butter keeper, butter crock or butter bell. The butter stays fresh and spreadable at room temperature. The top section stores the butter and is then lowered into a small amount of water that creates a seal. 

Allison continued, "My family ate butter on everything. Steak. Hard-boiled eggs. Bologna. Peanut butter sandwiches. Cake. As a toddler, I would eat butter plain, spooning it from the dish like ice cream." I plead guilty to all of that except the hard-boiled egg part and I am bound to try it!

I consider adding butter to a peanut butter and jelly sandwich an act of marriage. I also prefer butter frosting on cakes and swoon over herbs and butter on pasta.

Lastly, I memorized a tongue twister from a children's book while babysitting years ago. It was the "butter" theme that grabbed me and I can still recite the twister rapidly. There are a few variations out there, but here is the one I committed to heart.

Betty Botter

Betty Botter bought some butter,
"But," said she, "this butter's bitter;
If I put it in my batter,
It will make my batter bitter!"

So she bought a bit of butter,
Better than the bitter butter,
Put it in the bitter batter,
Made the bitter batter better.

So twas better Betty Botter bought a bit of better butter!

Have a butter-full day!


  1. One of my fondest childhood memories, is the one you haven't tried ~ butter on a hard boiled egg.

    My English grandfather ate a hard boiled egg from a proper egg cup every morning for breakfast. Gently cracking and slicing the top of the egg off, the steaming egg begged for a small pat of butter, as well as a bit of salt. He loved to tease me by turning over an empty egg shell into my cup to greet me when I joined him.

  2. Hi KJ,

    Butter to me, is right up there with bacon. You know how they say that everything is better with Bacon, well, butter could be bacon's cousin because fresh baked bread and deserts just wouldn't be the same without it.

    I could make every meal out of fresh bread and butter and soup...perfect. Have a great week Karen.


  3. I receive comments through my Facebook as well and wanted to share Nancy B's response:

    "I grew up on not peanut butter and jelly, but peanut butter and butter. Still prefer it although I have developed a taste for PB&J. I loved butter so much that my Dad told me about how in WWII the Germans had to ration it with the saying "guns or butter!"

    Karen June Miller

  4. I don't have many years of culinary experience but i have definitely noticed many of my dishes seem to magically come together when i use butter! -Breezy


Thanks for stopping by!
♫ Karen