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!
- Dish It: I love storing my butter in this dish. I’ve tried many others, but I really like this one.
- Water It: But I’m also super curious about this dish and how you use the water in it. Anyone ever try it?
- Savor It: Flavored butters are intriguing, don’t you think?
- Wheel It: This little contraption would make it so easy to butter your grilled cheese sandwiches!
- Churn It: We mentioned this in our holiday gift guide for kids, but I’m thinking I need one too!
MEANWHILE ON INSTAGRAM
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!”
READER COMMENT OF THE WEEK
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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