I used to think butter was butter, you know? I learned early on that the manmade concoction margarine is a very different beast indeed, but butter seemed…universal somehow. Except it turns out there’s a whole range of buttery goodness out there.

I’ve made homemade butter and that was a special sort of yummy. That makes me sound very Little House on the Prairie but I made it in my blender so it’s not like I churned all day or anything. Still, the homemade butter really was better than the stuff I bought in the grocery store.

Also amazing? Amish butter. Same premise as me making it in my kitchen, I suppose. I used some Amish butter in my dough recently (you don’t know how badly I want to be able to say it was batter) and the results were just as delightful as you’d think. Turns out when you use better butter in baked goods the end result is delicious.

Yes, I know I’ve managed all of the prompt words except bitter. I haven’t had any butter turn bitter on me. There are a few times I’ve left it too long to melt in the oven or over heat while making a roux but that seems more burned than bitter, although I suppose either way it’s getting tossed.

Linda hosts Stream of Consciousness Saturday. This week’s prompt is “batter/better/bitter/butter.” Use one, use all four (for bonus points), use ’em any way you’d like. Have fun!