The One with the Peanut Butter

This is totally going to be a dual-purpose topic. 

I mean, seriously, when is PEANUT BUTTER not a dual-purpose topic. 

I l.o.v.e. peanut butter. 

In an obsessed sort of way. 

As in, if I have the choice between anything versus something with peanut butter the decision is always peanut butter. 

This love of mine has gotten me into trouble in the past. 

Namely during the summer of 2008. 

When my only source of protein was peanut butter. 

And peanut butter just isn't all that low fat, if you know what I mean. 

We'll just leave it at that. 

In recent days I have altered my peanut butter love. 

And gone the au natural route. 

I didn't even think I could like natural peanut butter. 

In fact, I didn't even used to like chunky peanut butter. 

The grit of the natural and the chunk of the chunky just got in the way of the good stuff. 

But no more!

I LOVE natural peanut butter. 

And here's how natural peanut butter works for moi.

First of all, it doesn't have all of those freaky additives to keep it smooth and help it last until the next millenium. 

Secondly, it's not as sweet as JIF or other varieties. 

This is terrific because it doesn't spike your blood sugar levels causing you to want more and more AND more peanut butter and still not finding satisfaction. 

Third, it's amazingly rich. 

I no longer want to pig out on peanut butter. 

The right amount is just the right amount. 

And the fact that it is a little chunky proves to me that I'm actually eating peanut butter.

Brilliant, people, brilliant!

You may be wondering how to take your natural peanut butter from a hardened block to soft and spreadable. 

Here's what I do:

Transfer the peanut butter into a storage container with lots of extra stirring room. 

Stir. Stir. Stir. 

Refrigerate. 

When you want to use your peanut butter for toast or the like, simply pop open the lid and microwave for 30-45 seconds. 

VOILA. 

Spreadable natural peanut butter. 

Works for me!