The Friday Buzz: The Better Butter Edition

The Friday Buzz


Welcome to The Friday Buzz, our roundup of all good things, good advice, good feelings. It’s the happy hour of blog posts! Up this week I dish about BUTTER. 

For the longest time, I thought margarine was butter. I grew up as a child in the 90s, which meant I was raised on margarine. It came in the little plastic tub, and I thought it was great! Fast-forward to my adult years: I was hanging out with some girlfriends who were all talking about the price of butter and how expensive it had become. I didn’t understand what they were talking about, because the butter I was buying was so cheap.

It turns out I was still buying margarine… in stick form. That’s right, because it was in stick form, I assumed I had made the switch! Nope. But you butter believe (haha) that from that day forward, I started buying real butter and haven’t looked back.

So I thought it’d be fun to focus on some butter-related products I’ve enjoyed lately, because my life motto now is butter is better!



Y’all know how to cook your rice! We asked for your preferred technique and so many of you chimed in. Here’s what some of you said about cooking rice:

“In the oven. 2 cups of rice 3 cups of water. Cover with foil. Cook 25 minutes.”

“We use the microwave! Add butter, salt, and lemon. My son (13) makes it all the time. He takes it to school for lunch.”

“An electric rice cooker…have had the same one for 30+ years.”

“1 cup of rice, 2 cups of water… Boil water add salt, put in rice, let it come to boil and lower to simmer. I double fold some paper towels and put between pot & cover. Let simmer 20 minutes then take off flame and put on side. Fluff before eating.”

“I actually prefer to make my white rice with chicken broth. Comes out amazing with that an onion. Best part? I make it in the microwave!! Super easy!”


The memories that come with food are so strong and tender. Rob left this sweet comment on our Texas Sheet Cake. We’re so glad he has the recipe again!

My Mama made this for years and I loved it. When my mama died someone took her cookbook where she had this written in the back cover. Now I have it again. It’s one of the best cakes and so easy to make. Thank you!

Cheers to the weekend, Simply Friends!

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Claudia Cash

Claudia is the Community Manager for Simply Recipes, and finds joy building relationships with our readers through Instagram, Twitter, Facebook, and YouTube. As the mother of 5 girls, she is passionate about family dinner and having that time together every day to connect with those we love, even if it's over toast and eggs.

More from Claudia


No ImageThe Friday Buzz: The Better Butter Edition

  1. Shelby

    Have used a butter crock on my counter for soft butter for at least 10 years
    or more. Have never changed the water every day or even once a week- just
    whenever I think of it. Have never had any kind of problem. In my unit, the water is
    under the butter in it’s own dish with the butter dish setting in the water with a lid on the part holding the butter. Hard to explain but it works beautifully.

  2. Kathy

    I’ve been using the original butter bell for many years now ( and love it so much, I bought a second one to have filled and ready to use when the first is goes into the dishwasher. Have never had an issue with mold or spoiled butter, just soft, fresh butter every time. Nothing like it!

  3. Michele

    SO timely! I was just looking for butter dish/container over the weekend but was so overwhelmed with the number of choices (and how on earth to decide?)! So off to Amazon I go (again) based on your recommendation. Thanks!

  4. Walter Underwood

    The water in the butter crock or butter keeper seals the air out. We use this one:

    I thought it was kind of gimmicky until we got one. We have a small kitchen and this has earned its space on the counter for the past year.

    The other new thing on our counter? This awesome salt cellar.

  5. Rachel

    Butter Bells are game-changers for toast! Just remember to change the water every few days. The water keeps it nice and fresh, but if you don’t change it or your butter is in there for TOO long (although I don’t know how this is possible with how delicious butter is) it can grow some moldy spots.

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The Friday Buzz: The Better Butter Edition