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i've been holding off on saying this, but the butter here is really good! we got it one of the first days food shopping, thinking no more of it than as a staple. i may have chuckled a little when i read an imprinted seal on the label that announced the brand had won a blue ribbon in some butter competition.

it's only made from one ingredient. all you do is churn it. there are no variables. how can it be so much better than normal butter? they must graze the cattle in poppy fields. i guess when you care so much about bread, it only follows.

so you in portland don't feel so bad, missy's brother jake was visiting us in portand a while back. we went to Thai Kitchen (is that the right name?) on belmont at about 19th. not the one across from belmont computers. he couldn't get over how good the water tasted. i think he secretly wants to move to portland because it has delicious water. it's true though, that restaurant has some of the best water i've tasted. a little lime juice, i think.

condiments here are over the top, but that's a long post for another day. i just want everyone to know that even though you think your butter is good, it isn't. your butter is garbage. i have tasted the one true butter. angels use this butter as soap. homer uses it in his moon waffles. kublai khan in his stately pleasure dome could not decree better butter. and it's reasonably priced.

update!

i did some research, as per jon's suggestion. it should be no surprise that french butter tastes better because it has more fat! ha ha. you can skimp when making it by adding water and other dairy byproducts, which is one explanation of the quality difference. US butter's got to be 80% dairy by law. i doubt there's an upper limit here. i'm sure the feed given to the cows matters a lot (ask breastfeeding babies). this butter boasts of hazelnut, warm milk, and herb aromas. mmm.

no mention of added cultures. the one i have is also pasteurized.

also got reminded of french butter dishes, which keep the butter sealed airtight under water, and so safe from spoiling. my mom's got one, and it solves the problem of hard butter entirely. gotta get one.