Everything Is Better With Butter

Everything my mother or grandmother cooked was good for your soul from the rich beef ribs braised in a new red wine to the lamb or pork nurtured tenderly with fresh herbs or even the high fat meat loaf never served often enough. Then, there were the pie crusts tender and flaky only because of lard never would soy margarine lead us to that stage of nirvana of melt in the mouth satisfaction and love. The fruits canned in that new pressure cooker were thickened with pectin and sugared with happiness the way to a man’s heart, said mother’s favorite cookbook, was through sugar, until she got diabetes. Ice creams with real cream Steaks and chops roast beef with a crust of crackling fat roast pork liberally salted the half cracked crab mayonnaise dripping fat as does the Lobster Thermador noodles Romanoff, and those baked potatoes, fried potatoes, duchesse potatoes all swimming in melted butter green beans with butter and bacon actually bacon with anything especially fried eggs gently basted with bacon grease. Any accompaniment was better with butter, did I say that, from the hardening of arteries then gangrene and loss of toes of legs from the madness of high blood pressure and blindness of diabetes the mindlessness of strokes all aided by the wonderful salt that made every meal taste…more. My mother always said she was a better architectural engineer than cook. Post pulmonary artery graft, I believe her.