Never buy margarine again!

I was in a fancy, high-end cooking store the other day doing more "research". I was able to take a Mommy Break from the kids and have some alone time thanks to my dear husband.

While I was "shopping", I overheard the store's owner talking to another customer. She was saying something about "...not having to refrigerate butter... the butter is stored at room temperature on the counter... don't need margarine anymore...." That was all my strained ears could hear. : )

A few days later I got a scary email about the horrible things margarine can do to you. (I later found that it was only partially true: see this article for more information.) I was on a mission: to figure out what on earth the lady in the store was talking about!

I searched and searched and finally found it! It is called a French butter dish. French butter dishes have a variety of names; for example, the french butter dish, the french butter bell, the french butter crock, the french butter keeper, the french butter pot, the beurrier Breton, beurrier Normand, pot à beurre Breton and the beurrier à l'eau, among others. (I don't have a clue how to pronounce the last few-- I just wanted to impress you : ) )

I got this additional information off the Clay Connection site:

The french butter dish works to keep butter fresh by separating the butter from air. French butter dishes often create an air/water barrier that prevents air from turning the butter rancid. Holes are often present in the lids of french butter dishes in order to evacuate as much air from the butter chamber as possible. Some fans of french butter dishes advocate using salt water, rather than fresh water, to increase effectiveness and to prevent mold. Usage of french butter dishes is not without maintenance, however; a change in the water is suggested at least every week.

I wanted one. I wanted one really badly. Everywhere I looked they were $40 - $50 each! They were all hand-thrown pottery, and very "artisan" looking (see picture to left). That was great if all you have tons of money to blow, but... I am on a BUDGET!!!

So, how does this thing work? You put a room temperature stick of butter into the "bell" part (see photo)... you fill the "cube" half-full with water. Put the bell in the cube. Set it on the counter. That is it! You now have softened butter ready for toast or buttermilk biscuits at all times! Yummy!

Alas, I FINALLY found one that was somewhat affordable. It is glass and is not as fancy, but it works perfectly! This one costs $14.99 at regular price, but I found one on sale at the Kitchen Connection for $12.99. You NEVER have to buy margarine again! This will save you a lot of money over the years. (Plus, I just like butter better.)