It’s supposed to rain again today which is not helping my week-long quest (to be fair, it’s not just the weather; there was one day I spent looking for a new work bag because the shoulder strap on my old one was ready to blow) to get over to a small market near my office for more toast toppings. They are absolutely the only way to east whole grain toast and English muffins, which have become a staple of my experience on one of America’s leading weight loss programs.
Anywho, apple butter. I love it. And the ratio of fiber to calories to fat in a reasonable serving is so low you an practically trowel it on your toast. If you’re feeling fancy, take a suggestion from Food Network and toast it with brie and prosciutto (or turkey).
My preference is to buy apple butter from a local farmer’s market during the summer, but when they’re not open yet, my favorite is American Spoon because it is flavorful, it doesn’t mold quickly and it has a nice texture. It’s not easy to find, but it’s totally worth the hunt.
So, when I found it in a local liquor store , I eagerly grabbed a jar for the ginger pear butter and was thrilled with the result. I prefer it on English muffin, but toast is ok, too. It has the same guiltless qualities as the apple butter, so I’m a happy camper.
I just hope the rain will hold off until after lunch so I can be a dry camper, as well.
UPDATE: The rain held off and I got to the market before the downpour, but they were out of apple butter (GASP!). A weekend trip to the liquor store remedied my problem, AND netted me a hunk of Spanish sheep’s milk cheese to enjoy with chianti jelly.