It’s 5 o’clock, and you’re leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route — where you’re limited to a few drinks and small bites within a short window of time — or you could up the ante and visit a Japanese izakaya.
It’s not just homesteaders, hipsters and foodies getting into the hands-on pursuit. The butter-churning craze is part of a larger, do-it-yourself food movement that includes everything from canning, to making homemade bitters, a food writer says.
Making butter? I pictured him sitting on an Amish stool churning away in the shade of his porch. And since I’ve always thought of butter-making as the sole province of women, I pictured him in a dairy maid’s bonnet that matched both his eyes and his rugby shirt. I was a bit jealous of both his crushing amount of free time and the fact that he had thought of making butter before I did. I asked him where he picked up the churn.
“I don’t have a churn, Michael. I’m doing it in my Kitchen Aid.”