awesome butter article in the nytimes

here it is. it's all about butter and baking, two of my favorite things in the world. i'm just using cheap store bought butter for my mamool cookies this year, partly because i'm poor and partly because it's too much work to make the butter when you won't really taste it in the cookies.

one thing i disagree with in this article is that they recommend wrapping your butter in foil. you should never let the foil directly touch the butter. what i do is wrap it in parchment paper and then saran wrap. you could also use wax paper instead of parchment paper. and foil on the outside would be ok if you had wax or parchment paper as the first layer of wrapping. but i read somewhere (i forget where) that foil directly on the butter will mess with the flavor.