Mo butter… Mo better!!

Rather than a recipe, we’ve got a big fat tip this week, one that will boost any number of recipes already in your rotation. While away in Aspen last weekend, we whipped up hearty bowls of cinnamon-raisin oatmeal. After the third morning of mediocre oatmeal, we had an epiphany about our problemo. Our all-time-fave brand of butter was missing! It was the butter that made all the difference. If you have never tried KERRYGOLD IRISH BUTTER, we urge you to find some. Here’s why:

Ireland has long been revered for its dairying because it has everything needed to make a cow happy: good soil, mild climate, moisture, and green grass galore. As we know, happy cows produce amazing milk, which makes unbeatable butter. Kerrygold Butter is so golden that it looks like it’s been colored. In fact, the rich color is natural and comes from the beta-carotene in the vibrant green Irish grass consumed by the cows.

We admit to being butter snobs, but promise you can taste the difference. Kerrygold is pricier than some other brands (depending on where you live), but worth every penny. We buy six 8 oz. packages at a time at Trader Joe’s ($2.69 per 8 oz. versus up to $5.99 at some stores) and put them in the freezer so that we are never without. We prefer the flavor of the salted butter to unsalted, but run a taste test and decide for yourself.

For those of you who are nutritional “nervous Nellies,” as Julia Child use to say, and are wary of eating real butter, we urge you to pick up a copy of Nourishing Traditions, by Sally Fallon. Based on the work of Weston Price, this expansive nutritional guide explains why our bodies need old-fashioned animal fats… and much, much more. After discovering this book and its wisdom years ago, we spread, dip, dunk, and DELIGHT in all that butter has to offer.