Well. I bought a white crock, with BUTTER in raised letters on the front, from Williams Sonoma about a month ago, for about $14. It was, I admit, a total impulse buy. I’d read about these butter crocks a while ago, and I was so surprised to find one, I snapped it up. I brought it home, washed it, and filled it. Here’s how it works:
I kid you not when I say this thing has changed my life. I love it. The butter is always perfectly soft without any funky taste to it. I’ve been filling mine with Pamplie Butter with Fleur de Sel… sweet fancy Moses! Who knew butter could be that good? Sweet, salty, and now that I read FreshDirect’s description of it, it is actually slightly nutty tasting.
Since buying this crock, our consumption of foods requiring room-temperature butter have sky-rocketed. Grilled cheese? No problem! I fact, we’re eating so much grilled cheese, I’m starting to run out new ways to make it (which is another item on my list of things to post about).
I’ve also become quite fond of the traditional Dutch boterham. Directly translated, it means sandwich, but you don’t need a linguistics degree to see it literally means butter ham. My personal favorite is Levy’s Jewish Rye, a thin spread of butter, and a nice smoky slice of ham. Kosher? No. Delicious? Oh my, yes.