You're so resourceful! Or maybe I'm just lazy? Or both?

Anyway, thank you again :-). Yes, Puyallup is definitely a reasonable distance to go for meat. I will check them out.

Nice butcher shop - owned by a couple, and while a tiny shop, has lots of good tasty stuff <G>.

yummy I sometimes nibble on a pat of butter when I want something but dont know what I want to eat.

ok, so I picked up an 8 oz package of the Kerrygold butter at TJ's. Haven't sampled it yet. Also picked up some ground beef at the farm.

ICDogg - that butter is "da bomb"!!! And I don't even talk that way. Enjoy!

Well, I love the grass fed beef, and the Kerrygold is from grass fed cows, it says, so I'm looking forward to trying it. Maybe later tonight.

Very good for lobster and carb legs too!! Bon apetite

carb legs, lol. took me a minute to realize you meant crab legs.

Ha! I type way too fast and don't proof read...it's a problem.

I meant to mention that I finally did try that butter a few nights ago and it was outstanding.

Unabashed butter snacker checking in.

Kirkland sweet cream salted butter is my favorite so far. Although I have to scrape off the outer parts b/c that part of it tastes stale. But the rest of it is delish!

Has anyone on her made or thought of making their own butter? I would like to just for an experiment.

We used to make butter as children using the cream from the top of our daily bottles at school (shows how old I am! ) by just putting it in a wide topped lidded jar and shaking it.

It was my job when I was growing up, to keep turning the churn handle -- mom took over when it got too thick and heavy for me to turn any more. We used to sour the cream before churning so I didn't know there was such a thing as sweet cream butter. I DO remember that the sour cream butter-milk was awfully good! When I first tasted bought butter, I was shocked at how vile it tasted compared to homemade.

We made butter a few times when I was a kid. The last time, however, was a mistake. Dad (kind of not helpful in the kitchen unless he was cooking his one dish which is chili) was set the job of whipping the cream...unsupervised. Oops. Next thing we knew, he'd made butter.

If you try it, I bet you'll love it. It's so much fresher tasting than store-bough, especially if you're used to salted, which is usually even less fresh.