Tuesday, May 16, 2006
Works For Me: Butter Crock
It's Wednesday! Time to participate in Shannon's Works For Me Wednesday.
We love to have butter to spread on bread at the table or on toast. (Duh, who doesn't?) In the summer it tends to get too soft in the heat and spoil more quickly when left out on the counter. Kept in the fridge, it gets too firm for ease of spreading and tears the bread or toast. One day, at my brother in laws, we noticed they were using something called a butter crock. We have one now, too. They are fabulous! Before refridgeration was common, food was often kept fresh by putting it in stoneware crocks which were then submerged in cold water. The butter crock, or bell, as it is sometimes called, works the same way. The butter stays nice and spreadable and fresh for up to 30 days. And it is a lovely way to serve butter!
To find one, look here.
Works for me!
"Man has always decorated those objects related to the eating ritual. There is only one reason for this--to make the process of meal preparation and presentation more satisfying. No matter what your traditions or tastes, there is a real opportunity for self-expression and enjoyment in the selection and use of the containers in which you serve food and drink." -Alexandra Stoddard