I grew up in a household that modelled itself
on slow food principles long before it became a fashionable food trend. Cereal came in plastic bags, my mom frowned
upon canned and processed foods, we had a garden, we ate...natural peanut butter. Blerf. My little kid fantasy
was to be able to eat stripey, Smucker's Goober Grape like
all of my friends. (Have you tried it recently? It's foul.) Instead, we ate wallpaper paste made from freshly ground
peanuts. And the absolute worst was when the oil would separate and get all over eve. ry. thing when I was
trying to make a sandwich. Don't get me wrong: I love me some peanut butter. Especially with seedless blackberry jam. (Europeans are collectively gagging right now, right?) When I was pregnant, I couldn't get enough of the stuff. But my choice in a happy medium between chunky glue and transfatty goodness. I like Adam's No-Stir. It doesn't contain transfats, it doesn't need to be stirred (peeve), and it doesn't have any of that nasty oil on top. (If there is some, I pour it off.) Even when stored in the fridge it remains spreadable, but I like to keep my Adam's in the cupboard. Anyone else hate fresh-ground peanut butter glue? Or am I alone?
What Can I Get You Folks? - Eating Out for Thanksgiving
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'Top Chef Vegas' - And Then There Were Five
