Burnt!!! UGH!!Now I'm a firm believer that butter is better!
(this is where you say 'told ya so')
Wednesday, July 2, 2008
I'm a work in progress
I'm going to make a confession, I'm not a great cook. Not even close! I do, however, have lots of mouths to feed around here so I've had to learn. Over the years I've improved but I'm still learning. Yesterday I learned something new. Now lots of you will probably just read this and say 'yep knew that already' but for me it's a new lesson. Early on in my marriage I baked/cooked with margarine because it's cheaper than butter. I know it's supposedly not good for you but I did it anyway. A couple years later I made the switch to butter, real yummy butter! The only difference I noticed was an improvement in taste. With baking I didn't think it really mattered. Well.....this week I bought margarine, again, because it was cheaper. Then I made muffins with my new favorite recipe. Exactly the same process as I've made them every time before, only this time they turned on me. They turned....to the dark side!
Burnt!!! UGH!!
Now I'm a firm believer that butter is better!
(this is where you say 'told ya so')
Burnt!!! UGH!!Now I'm a firm believer that butter is better!
(this is where you say 'told ya so')
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5 comments:
I couldn't find an email link for you anywhere and your comment on my blog came as a noreply.
I just wanted to say that we were just at Owens Beach, looking over at your island. My son asked if we could have a vacation over there. Are there any campgrounds that are good over there?
I also thought you could just exchange one for the other in recipes- so there I've learnt something as well! Thanks
Oh & is it alright if I add you to my blogroll - if it's not, please just leave a comment!
Renata :)
Margarine in ONE MOLECULE away from being plastic, did you know that?
You can set it in your garage, opened, and it WILL NEVER GO BAD!
Just think of what that was doing to your body!
You know me, I'm a visualizer!
I'm soooo glad you switched to butter!
Leanne
The only difference I've noticed is that butter makes cookies flatter. Don't tell anyone, but I actually prefer Crisco. ;)
Very good point. But with my high cholesterol I keep reading that margerine is better....who knows; maybe it's the chemicals. But, when I need to buy more, I'll try butter again. I just gotta find it in spreadable, and in a small container, considering I only really use it in baking.....
Thanks for inspiring me before anyone tells ME "I told you so"
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