And then what to do we do with the Schechwan (sp?) sauce?

I'm talking WHAT foods do we put it on/in?

Back on topic, I used to go through about a pound of butter a week. Now I'm lucky if I don't have to throw a quarter pound out every month. (I keep in in a butter keeper on the counter). It takes a very long time for unsalted butter to go rancid at room temperature. Depending upon where you live and what your room temperature is, of course.

I've pretty much switched to olive oil and coconut oil. But I might qualify for a a job with the the peanut butter council.

Kay