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What we enjoy early on Sundays (well, not really so early, and not every Sunday)\u00a0is basically an American kitchen table or diner counter breakfast, except that the ingredients are always very fresh and very local, and the extras would be at least a little exotic on most plates.<\/p>\n
A note on butter: Organic Valley ‘Cultured Pasture Butter’ contains 12 grams of fat per 14 grams (or each tablespoon) of butter, while virtually every other American butter has only\u00a011<\/em>\u00a0grams. What might seem to be almost a negligible distinction actually is not: The increased amount of fat makes a surprising\u00a0difference in both the taste and the texture of the butter. \u00a0For some time\u00a0I’ve been using\u00a0Kerrygold Pure Irish Butter<\/a>, because it was the only butter I could find that had\u00a012 grams, but since coming across\u00a0the Organic Valley product I’ve been using it instead (when I can find it inside my wonky local Whole Foods Market). When the quality is comparable, I will always prefer using a\u00a0local product, to support local (albeit a relative term) farmers, for the likelihood of a fresher product, and because of the smaller carbon footprint. Besides, my local Whole Foods Market management no longer stocks the Kerrygold package shape that fits in my refrigerator.<\/p><\/blockquote>\n