Originally Posted by iloveec

Is there a difference in butter- I've seen Irish butter and I think danish...I just usually buy the generic- am I missing something good??

Originally Posted by Merpig

I buy Kerrygold Irish butter because:
1) I love the taste
2) I know it comes from grassfed cows.

I might like some of the other premium butters also, but I don't *know* if the cows are grass-fed, so I tend to ignore the others. Some day I'll have to try to do some research before I'm actually staring at them at the supermarket.

Originally Posted by Gilly07

I just bought a new covered butter dish and a block of Western Star butter, thing is, it would not fit in the dish, (its a bit tall) so I sliced some off it until it did, I must admit, most of it ended up being eaten by me!!!

Originally Posted by Zer

I suppose we must include here the folks who "do" peanut butter as well as the pure butterSnackers who "do" dairy butter. Is it all the same, going for the fat and eschewing a carby carrier like a cracker or toast? How many times have I read a LC menu that includes a spoon of p'nut butter or other nut butter as a snack. Not much different in content from a handful of nuts. Just less chewing. I'm thinking that my butterknife scraping of butter is probably the essence of that 32oz glass milk that I used to chug as I drifted through a carby life reciting what I was taught in school (that milk is nature's most nearly perfect food - phaugh!).

Better that I'm scraping butter by the tsp; oh, still taking it off a knife, in case anyone sees me snarffling butter by itself. Sigh. So good to hear that others are drawn to this fatty LC snack that tops us off. It's better than that olive with pit that can keep my mouth busy for quite a while gnawing olive off the pit!