Good Morning!

[Farrier1987]

You want to smell one like that real good before you eat it. Looks can be deceiving, it might not be chocolate.

[Ontario Chick]

Good morning,
Ready to bake an experimental bunt cake out of my grandmas 90 year old cook book.
Noticed it said use "good" butter, wish I knew what that was.
Also on the menu on this peculiar Easter wknd is last of the butternut squash harvest, which I only planted because I needed to fill an empty bed, sure came in handy.
Can't wait for the rhubarb to come up to usable size.

[Killerbunny]

Good butter is likely cultured European style butter which is the only one I use. Mmmm cake. Sure don't ned that the way my jeans feel these days.

[Killerbunny]

OK @Farrier1987 it wasn't the Easter Bunny but it really was my little olive egger. There was even a tiny yolk in it!

[ross]

From our bunny to yours
HAPPY EASTER

[Killerbunny]

@poultry_admin loving the bunnies!

[WLLady]

i think that butter is the 82% buttermilk butter-churned longer....i think someone posted that (cultured european butter).....gotta watch out for those "cultured" people LOL. (to mean cultured means growing things in the lab....so....um....yeah, i'll just leave that there). I remember my grandmother on my moms side churning her own and making her own butter because the "delivered fake butter" wasn't "good enough". She was straight off the boat from england and held onto a lot of the ways she grew up with over there.
Including tea time. LOL and her baking was incredible! apple pie where the crust would melt in your mouth. so whatever she thought was better likely was ;-P

beautiful day here yesterday. today it's a bit grey. and apparently a bad system coming through later tonight and tomorrow with lots of wind. argh. too much wind. 2020 is definitely off the rails somehow!

Been wrestling the last 4 days with a dog that was playing and fell into a nest of something that attacked her while she was playing with another dog. Nothing like going from a super high energy afraid of nothing dog to a severe severe allergic reaction, to a sprained ankle, cannot possibly go outside because it's going to kill me dog. My goodness. my patience is almost at an end. She also cannot handle metacam, surprise...so add zombie dog in there too for 2 days....i think we have it figured out mostly now....
I also understand we have covid 19 and people are distancing, but i can assure you that hearing a vet say "please do not come unless it is absolutely necessary" is not comforting after you are 99% sure that you just saved your dogs life from anaphylactic shock and her leg is twice the size of normal....so I sent them photos of the leg as any scientist would do....like I cannot do this alone if this is broken! thank god for benadryl (thank goodness for benadryl cream too)....and now the whole psychological trauma thing is taking longer. she is terrified of going out, going in, being alone....argh. she would NOT go out, if we hauled her out she wouldn't do her business just laid there and shook and panted. yesterday she peed in the livingroom and she knows better and found herself outside with DH for company while I cleaned (and ranted) in the house. Obviously the patient "it's okay" trying to desensitize one little bit at a time isn't working so change tactic to head dog and make it happen....walk in the door, out the door, in the door.....today is going much better....so far. I have had to use a bit of pushing and pulling since i can't lift her, but had her out, business done all on her own AND she walked almost over to the garden with her tummy not touching the lawn or the driveway. lots of pats, praise and belly rubs but nope, you aren't going to ignore my requests.......my goodness.....a fear nothing dog reduced to totally incapacitated by an ants nest (or something). thankfully her leg is okay. please god give me patience and the strength in my back...literally.

i guess on a good note, she's not chasing the ducks. haha

and my daffodils are gorgeous! even with the snow the other morning (yuck). so, off to batten down the hatches and then make an order for construction materials so i can fence my newly built raised bed with something other than lovely rusty chicken wire...LOL and onwards with trying to revive my dog back to brave brat status.....

Happy easter everyone!!!! hope the bunny made it around! i know bunny and poultry_admin had a photo shoot this last week with all the bunnies populating PTO banners

[Ontario Chick]

Good butter is likely cultured European style butter which is the only one I use. Mmmm cake. Sure don't ned that the way my jeans feel these days.

@WLLady comment sent me on a mission....

so here goes
**************************************************************************************************************************
Cultured butter is typically created by adding live bacteria (cultures) to the butter before it's churned, versus regular butter which is cream that just goes straight to the churning machine. ... Results in a higher-fat product, which in turns makes the butter more silky and gives it a richer taste.
***************************************************************************************************************************

Since my grandma's cookbook was written in the twenties of the last century, it might have meant farm butter rather the a commercial product then.
since culture butter isn't really in my budget and my choice is either on sale or nothing, I am in the uncultured bunch

[WLLady]

ah ha! thank you OC i learned something today! My day is complete. I can flake out and be lazy now.

[Farrier1987]

Noticed it said use "good" butter, wish I knew what that was.

My grandmothers explanation. You make butter once a week. Sour doesnt really matter. But if you are lazy and let it go several weeks or a month before you make the butter, it could start to get rancid and an off taste. Also depending on what the cow had been eating, got into a weed of some kind, there could be an off taste. And when you did make butter at any time, you washed it in good clean cool water to rinse the residual milk or sour whey out of it.

Myself, I liked when my sister made butter from sweet cream. I loved that buttermilk cold on a hot day. Bears no resemblance to store bought cultured buttermilk, they are two completely different things.