Yesterday I had to reconsider how I wanted to invest my butter. We have six hens that are laying. I pulled out my mother’s recipe for Auline Bailey Pound Cake, so named because Aline Bailey had given her the recipe. This pound cake recipe calls for 5 eggs. I put two sticks of butter on the cabinet to soften, anticipating sharing the cake with my daughter for her family and freezing part of it to serve company when company can come in again. Then I thought, was this my last butter? I cleaned out the refrigerator to discover I had 4 sticks after this. I use a lot of butter, but with only 4 more sticks, did I really want to make a pound cake? WalMart has been out of butter the last three times I’ve been.
I put the butter back in the frig. This morning Vergil chopped onion to saute in a tablespoon or so of butter, then he added and scrambled the most delicious eggs. This afternoon I decided I’d make onion soup for supper. I’d need 4 T (1/2 stick) butter for the recipe I have.
Look! I am rich in butter! I have a stick and 3 T left from the two sticks I would have used to make pound cake.
Ah, but tonight’s supper will open the possibility of another shortage. After I make onion soup, I’ll have 3 onions left. I use a lot of onions. When I go to WalMart next, will there be onions? I’m learning to ration and appreciate what I have.
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