Back to index of food pages by Donald Sauter.
What I found was, after using regular, conventional peanut butter (Skippy, Jif, etc.) for a while, I'd start getting a little tired of it. Then I'd switch over to the natural kind. (I mean the brands with the oil on top you find in jars on the peanut butter shelves, such as Crazy Richard's, as opposed to the really natural, pure, ground-up peanut butter in the little plastic tubs in the produce section.) I would think, "Ok, this is a nice change of pace."
Then I'd start to get tired of the natural stuff and switch back to the conventional and guess what? "Hmm, I think I like this better." Then I'd get tired of that...
The flip-flopping would go on and on.
Then one day I had a brainstorm - why not mix the two? I did, and the rest is history. The combination is a clear winner over either kind by itself, taste-wise and texture-wise. And I never get tired of the mixture. Amazing - but TRUE!
Home-made Gourmet Peanut Butter Recipe
1. Dump oil off top of natural PB.
2. Mix a heaping spoonful of natural PB into the top inch or so of a jar of conventional PB. No need to involve a third container. A good mix is approximately:
3 parts conventional PB 1 part natural PB
I've obtained perfectly fine results with store-brand PBs.
3. After the top layer of gourmet PB is eaten up, repeat Step 2. Or go to Step 1 when starting a new jar of natural PB.
End note: Once upon a time I was a member of the adults-only Peanut Butter Lovers Fan Club, and they were so staggered by my discovery that they wouldn't even publish it in their newsletter!
Contact Donald Sauter: send an email; view guestbook; sign guestbook.
Rather shop than think? Please visit My Little Shop of Rare and Precious Commodities.
Back to Donald Sauter's main page.
Parents, if you're considering tutoring or supplemental education for your child, you may be interested in my observations on Kumon.