Good morning, readers. There has been a good bit of conversation about butter on these pages, and now we have collected some buttery questions from a conversation. Here’s how it went, though we won’t name names. (There is more than one voice in the single narrative below.)
“I understand from Fare Exchange that margarine is a non-food, and that butter is always better. But I need to know more. Why is Kerry Gold butter the choice of many? Is it because of a taste advantage, and if so, is that taste perceptible in baked goods?”
And finally, “Does anyone know where you can buy French butter flaked with salt? If not, does anyone have a recipe for making that butter?”
Yeast of the Ridge is looking for varieties of quinoa salad – with vegetables, with fruit and with meat.
CABBAGE STEAKS