No Doubt: Peanut Butter, Two Ways

Good Morning sports fans! It's been awhile!

Today has been a real culinary and cinematic treat for Meryl, Amy, Caitlin, and Marcy. Let us tell you why. "Why?" you ask? Let us tell you. To begin, we built up an appetite in our bellies and brains with a little roller bladin'. It was exercise. We were joined by our neighborhood friend (who, to protect anonymity, we will call Alice Krishner :)!) for a pre-dinner screening of the Meryl Streep and Amy Adams classic Doubt (also starring the ALWAYS FINE Phillop Seymoust Houffmin). After that, it was time for a tasty ethnic meal: ra ra ramen! (not the kind out of a bag LOL) with a dear friend of ours (who, to protect anonymity, we will call Barry Berry :)!!). We returned, mouths and minds satiated but still wanting more.

We were home and in need of an easy, but flashy sweet treat. We stepped into the kitch and realized we hadn't had time to go the grocery store!!!!!! So, we decided to use peanut butter. I know what you're thinking: "Peaunt buttre. Boorrrinngg." Well, get off your high horse, because we got news for you! There are a couple of simple ways to flash it up, using ingredients you can find in almost any kitchen.

To back track a bit, Doubt had us thinking about the fine line between doubt and certainty. Naturally, this lead to comtemplation of the limitless dichotomies of peanut butter. In fact, there are SO MANY ways to flash up a classic peanut butter dish that we decided to prepare a duo of peaunt buttre using two very different (and verrrrry delicious!) types of peanot buttar.

The first recipe makes use of a family favorite brand: smooth, overprocessed, Reduced Fat Jif. This recipe has two steps; the first is the more complicated so c&p this into a word docu for your files. Take a SPOON and scoop up the Jif. Put it on a PLATE. Phew. OK, now the hard part is behind us! I know you're exhausted after that, and you think, this is an exquisite dish as is. But here's the D: although Jif is delightful when it hits the tongue, a wise woman once said "I like the crunch of the noodles." And she had a point. Crunchy noodles are often more pleasing than their limp dick counterparts. One word: Cascadian Fields High Fiber Cluster Flakes.

The second recipe calls for a more natural favorite: Laura Scudder's "Nutty". Now this recipe may LITERALLY be the easiest thing I have ever done. Put some Laura Scudder's Nutty on a piece of bread. Any bread will work. Guess what? YOU'RE DONE. Don't believe me? Put it in your mouth. I know what you're thinking: DAHYUM, actions speak louder than words.

But really, what does it mean to be a compassionate person? More importantly, how can we get closer to God? Trader Joe's Berry Bonanza Juice is a rich, deep purple mystery. And it is an absolutely luscious pairing to our duo of butters. But, given the difference in tastes and textures of our two dishes, it seemed improper to serve TJ's BB in the same ethereal form for both. Sometimes the vessel creates the meaning. For the more upscale of the two, we serve BB in a wine glass. For it's artisan counterpart, a vase. Berry Bonanza's never tasted so good, except when it didn't taste a little bit like leftover dirt from when we kept flowers in the vase.














On a final note, we were really struck by the elegant use of Dutch angles in Doubt. Also, y'all need to get down to El Pollo Loco real quick. BRC for only ONE DOLLAR? Don't DOUBT IT!