I came from a family of spreaders.Â When making peanut butter sandwiches, you unpacked two slices of bread, took the peanut butter out of the cupboard and WHAMMO you have a peanut butter sandwich.Â Where I grew up, constructing a PB sandwich was a salve on an otherwise useless day.Â Hey, I might not have finished my homework, but I made a great fucking sandwich so LAY OFF.
Was I wrong to assume this was status quo?Â Didn’t everyone keep their peanut butter in a dark, cool cabinet?
Turns out there is an army of people who keep their peanut butter in the much cooler confines of their fridge.Â This strategy is not without merit.Â The peanut butter becomes a solid mass, one that has less of a chance at accruing the dreaded “greasy puddle.”Â You know, the greasy puddle that forms when you let your all-natural peanut butter sit around too long that is horrible?Â When refrigerated (and most all-natty’s require said cold temperatures) the grease becomes a solid shield of UGHHHH that can scraped away with ease.
Also helping cold PB’s cause-AND THIS IS HUGE-is the idea that your peanut butter becomes a dessert item if kept in the fridge.Â That’s huge by anyone’s standards, going in the category of hybrid dessert items like cereal.Â And yes, I consider cereal a dessert as well.Â You haven’t lived until you’ve consumed Fruit Loops past midnight.Â DELICIOUS.Â But that’s another post entirely.
What do we think?Â Collectively as one unified peanut butter eating mind? Or do we diverge, much like the horrific all natural peanut butter grease that haunts my peanut butter nightmares?