Bread, Butter, and our Destiny

In middle school you have to learn a new language. At my school it has to be either French or Spanish. I am taking French because it is what I took back in fourth and fifth grade, so I already know some words in the language. I have been taking French class for three years, but I still cannot speak enough French to travel to France or to live with my family in Quebec. This is the main reason: in fourth and fifth grade my class spent a ton of time watching French movies in English, with French captions. Now, in sixth grade, we are still watching a lot of movies and videos, now in French with English captions, but we still don’t learn much from the videos.

Before the holiday break my French class had a party. For the party we ate French food that kids brought in, and we watched Ratatouille, the movie (with English captions of course). Although, not all the food that people brought in was actually French. Students brought cheese, crepes, and baguette. These are thought of as French foods, but kids also brought in things like apple juice, and Irish butter to go with the bread.

By now you are probably wondering what this post is about. Well, this post is about butter. Expensive butter, salty butter, creamy butter, buttery butter… should I go on? As you can see, I really like butter. A great man once said, butter is the base of great breakfasts. I feel that butter is not recognized enough. It doesn’t win any “best topping” awards, but it will always be the human race’s destiny, to put butter on our bread.

Before, I took butter for granted, but now I realize butter’s full potential. The story starts the day of the French class party. One of my classmates brought in butter for the class. It didn’t take long before everyone had heaps of baguette and the delicious butter on the little paper plates. Lucky for us, there was A LOT of butter. Unluckily, we only had two loaves. I asked for the name of the butter, so I could buy it for myself for breakfast, and its called Kerrygold pure Irish butter, but when I got to the store, I realized why the butter was so good. It was five dollars for a half pound. Five buckeroos, five precious smackerdoodles. I could have easily bought three pounds of butter for that price, so of course, I saved my money. Christmas was soon coming, so I knew I could get it then, for a Christmas meal. When my Mum got to our local grocery store, it was already sold out.

Although depressed by this horrible tragedy, we then went to King Arthur Flour, the bakery where all dreams come true (that involve bread and pastries). We got a different but delicious butter that made my mouth water just by looking at it. It was made by Vermont Creamery. We also got a second butter, to compare, called Organic Valley Cultured Pasture Butter. I tested them by putting them on my Christmas morning breakfast pancakes.

I cut my first pancake in half, putting one butter on one side, and the other on the other side. Both tasted amazing but the one from Vermont Creamery was slightly more powerful. Its taste was similar to the Organic Valley butter, but its flavor was stronger. They were both very salty and creamy.

The Kerrygold is very special and unique because the cows are kept away from chemicals like pesticides and artificially-introduced growth hormones. The cows live roaming the Irish hillsides eating grass.  I do suggest all of these butters when having a holiday or special occasion, but my top choice was the Kerrygold.

Had someone brought in French butter that day of the party, maybe I would be singing a different chanson

8 thoughts on “Bread, Butter, and our Destiny

  1. Henry you have done it again. I think you do an amazing job. I would have a hard time spending so much money on th good butter. My nephew in Nova Scotia is a daisy nutritionist and he is always trying to find ways to make butter and dairy products taste better.
    Mrs. Gent

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  2. Henry – great blog. My mouth is watering. By the way – you should send your jazz club blog to the club owner – I think we have his business card…

    Papa

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  3. I think the Dutch are famous for making terrific butter. Might be the Belgians. (I like butter but haven’t gotten passionate enough about it to research properly.) See if some of that kind is available and let us know how it stands up, eh?

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