The snow eventually turned to rain, then back to snow this morning. I'll admit, as the wind died down, the slow falling snow was relaxing and pretty.
I got a good laugh the night I made the rolls and chicken teriyaki. You should have seen Hubby and Daughter packing food for the lunches the next day. They talked and looked like carnivores, fighting over the leftovers. Daughter never takes homemade food, but she did this time, ha ha!
I promised one kiddo I'd deliver some of those yummy rolls, so I whipped up some spreadable butter to deliver too. She was working, and I knew she'd want butter and pop one of those (or more) delicious nuggets of comfort into her mouth.
I wanted to go to the big hardware store too, but could not. There was an accident at the entrance, and with the rain and snow, I was not going to sit around and wait. I snagged a good deal on some organic mushrooms though, and popped them into the dehydrator when I got home.
Spreadable Butter
1 cup organic butter, softened
2/3 cup organic olive oil
Mix with an electric hand blender. You can add a bit of salt if you'd like, but we just use salted butter. Place in refrigerator until it sets.
We like to make this in winter. Although our kitchen is next to the living room, the butter typically isn't soft enough to easily butter toast or bread. There's nothing more frustrating than trying to spread hard butter on soft bread, to make a grilled sandwich.