Today I was thinking about butter curls – those little ridged single curls of butter pre-shaved off the hard solid block and presented on the table in fancy little dishes in the hotels and restaurants of my childhood. Beautiful yellow tongues of the best butter, elegant and individual and decidedly decadent in their sensuous style.
Nowadays, of course, we have those soulless foil-sealed single-portion plastic-moulded packs – disappointingly boring to look at and fiddly to open. They may be infinitely more hygienic, but are indeed ‘sterile’ in every meaning of the word.
I remember the gloriously rich dairy smell of freshly churned golden butter, remember making butter with my grandmother in her farmhouse kitchen, turning it and shaping it into rectangular pats with ridged wooden butter paddles. I remember the butter sitting out in the butter dish, unrefrigerated, soft and spreadable and so lusciously lovely…
I think it’s time I invested in a butter curler, made some home made butter again and introduced my grandchildren to the joys of individual butter curls nestling invitingly on a pretty plate 🙂