I like my bread with butter. Call me a purist, but something about the processed quasi-butter spreads really freak me out. Even though it spreads straight out of the fridge, it usually tastes like it came out of a chemistry lab and not from a farm.
The problem with liking butter, however, is that including it in your brunch table spread requires some advance thinking. If you don't remember to take it out until your guests arrive, then you end up with a rock-hard block that folds over the edge of your knife when you try to spread it, … Read more