Also, this may solve your whisk problems- http://www.fantes.com/images/2911whisks.jpg
Look a whole lot easier to clean!

PQ - Ooh, that does look cool! I've still got $5.33 on my Bed, Bath and Beyond gift card and a 20% coupon too. Maybe a shopping expedition is due in my future

And teh easy way to get around sugar in natural peanut better? Make your own cashew butter! :D

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_26277,00.html

Mmm...nummy. (Yes, the recipe calls for honey, but you could no doubt adjust that if you wished.)

I saw that episode of Good Eats where he made the cashew butter - he said if you try it, you'll never eat peanut butter again!

PQ - Yeah, it's that "use sparingly" part that I always have problems with :)

Or, perhaps you could start investigating good extra virgin olive oil. Trader Joe's has two really good (reasonably priced) brands: an Australian one in a red bottle, and a California Estate Olive oil, in a dark, octagonal bottle.

Butter and olive oil are so much closer to nature than margarine! I predict in a few weeks you won't even be able to stomach margarine.

PQ - I usually just use it in the bread recipe. Can I sub butter/margarine for olive oil and not end up with a a big flat brick? I might try it. It sure would make grocery shopping easier since I already buy EVOO.

And I totally agree about your apartment-entering annoyance. I get ticked if my apt gives only one day notice of an entry - but no notice at all is really wrong.

PQ - The apartment has been doing repairs because of upcoming building inspections and several weeks ago I got a notice saying they would enter to paint my water heater closet, which they never did. It's possible they entered, didn't paint and changed the filter at that time as part of an inspection.

For the record, I side with the pro-butter contingent.

1. I use real butter, not margarine, but use it sparingly.
2. I use olive oil in most cases where I used to use butter (but I don't bake much so it's not an issue)
3. I'd forgotten that about apartments. How creepy!
4. "Other" nut butters: I think peanuts cost about 1 cent per ton, and cashews about a million dollars per pound, so that says everything about how likely I am to make my own nut butters! But, I am inspired: I can get walnuts pretty cheaply at Aldi, so I think I'll give walnut butter a try. I did used to make my own peanut butter (ingredients: peanuts) but really it's better for me to not have that stuff around at all, because I have a hard time eating it sparingly.

Peanut butter without additives isn't too bad for you. My favorite appetite killer sandwich is peanut butter and cheddar cheese on my own very thinly-sliced whole wheat bread. When my weight is where I want it to be, to make that sandwich fancier, I add some mayonnaise and lettuce, but then I'm an Atkins-kind of gal.

Agree with the butter-boosters! Here's a tip: mix equal parts melted butter and regular olive oil. Use brush to put on toast or whatever. Yummy and healthy, keeps forever unrefrigerated.

I stopped using any shortening in my bread years ago, but I put olive oil in place of any other kind of fat when I do need some - in Italian or Jewish breads, for example. Works great.

check it out:

http://www.msnbc.msn.com/id/20772719/?GT1=10357

Thanks for keeping me inspired . . . I look forward to each and every new post.

OK, probably not.

Still it's always nice to find someone else to blame.

I recently noticed that my air filter was changed without me being informed that it was time for a change or that anyone would be coming in to change it. The only sign I had were the dust bunnies all over my carpet that had once been on the ceiling where the air filter vent is. Maybe that is their calling card though. Hmm.

On the subject of measuring spoons, you might want to consider getting another set or two. I have multiple sets of measuring spoons and measuring cups, and it makes cooking SO much easier and faster when I don't have to stop and wash 'em between ingredients!

Why did people decide to muck about with food anyway? I don't understand why trans fats need to exist full stop.

Here in the UK the Food Standards Agency has just published a study confirming what most people know - artificial colours and preservatives can make children behave badly and hyperactive. When I have children they will be getting good wholesome ordinary food that you actually make yourself.

Which, when I think about it, means that I'd prefer my bathroom floor to give way, landing me in my neighbor's apartment post-shower, before I'd let a creepy old man come in. I might want to rethink my priorities.

On that note ... yes! Dishwasher! I want one too!

PQ - I had to google TVP to figure out you meant "textured vegetable protein" because I had never heard of it before this video. I thought it was something special they made for prisons, like soylent green. I've never had it, so, hell, maybe it is good.

That's a long-winded way to voice my support of butter, but I also wanted to say that reading The Omnivore's Dilemma was fascinating and eye-opening! I don't recall if its been brought up on your site before, but I highly recommend it.

As far as the margarine vs. butter debate, I come down squarely on the margarine side when I want to slather my toast. Earth Balance is by far the best. It's trans-fat free and tastes really good -- much better than Promise, in my opinion. When baking I use butter. When cooking, it's olive oil.

Happy healthy eating!