Sunday, August 30, 2015

Spreadable Butter! Stop Buying it and start Making it!!

If you are like me, you love butter. Butter on everything. Although Paula Deen should have kept her mouth shut on several occasions, she was right in the fact that she pushed butter like it was cocaine. Then there was Mama June and her fun family:

via Google images

I love me some good butter. I have made butter in the past, but it is honestly more trouble than it's worth sometimes if you can't get your hands on some GOOD cream. Good cream is what makes it worth it!! Lately though, I have loved spreadable butter. For some people, spreadable "butter" comes in the form of  "Shedd's Country Crock" spread, "I can't Believe It's not Butter" and other non-dairy, oil-based spreads. The thing with these (while they are very inexpensive), is that they really aren't healthy for you at all. Lots of unhealthy fats aren't good for you, so butter SHOULD be consumed in moderation, but artificial anything isn't good at all. There is plenty of research to prove this, so I won't get into the debate here!

SO. As a money saving, Minnesotan Northern Belle, how do I save money on my beloved butter spread? It's easy!! Make my own! I really enjoy the olive oil/butter combination, and I have found that it tastes the best so that is the one I chose to make. I am reusing the original tub that I purchased from the store. 

You will need: 

- a container to put the butter in
-2 Stick of any Butter NOT MARGARINE (1 cup) 
-Olive Oil (I prefer Extra Light)
-Salt to taste (if using unsalted butter)
-Large bowl
- A Whisk.


Soften Butter until it is very mixable. Take 2/3 cups of Olive Oil and combine with the butter in the bowl. Add salt to taste if you would like.

Cream butter until it has reached a "pudding" consistency!

Pour into containers and place in fridge to harden.




Thursday, August 6, 2015

{Places}: Spitz SLC

As always, my review is honest, brutal, and straight up!

I've been to Spitz a few times. It's located in the middle of Main street and State Street right off of 300 South. First time was with a friend who absolutely loves it and claims that it is one of the best eateries in SLC. I got their special, the Street Car Doner. It was pretty good, but pretty messy. Every time I've been back since, I have gotten  either the Street Car or the Spicy Doner (pronounced: Duh-Ner). The last time I went with a co-worker, and I got the Spicy.

This is what it looks like:

I had them leave out the tomatoes and cucumbers, because I'm not a fan of either of them in wraps or sandwiches. As you can see, it's not your typical Kebab. I remember Gemma ate here once and came back claiming that it was NOT an authentic Kebab and when she moved to Finland this summer shared a picture of what a REAL Kebab:

as you can tell, she was not impressed.
I'm not gonna lie, that meat looks REALLY good. The one thing I will say is that while the wraps that they have at Spitz are very unique and colorful, the meat is not very good. It doesn't taste very fresh, and I'm not sure they use a vertical rotisserie to cook their meat which would probably contribute to that. I will say though, their fries were BOMB.COM:

These fries. The Streetcart fries. SO. Freaking. GOOD. From their Menu:

"Our famous fries topped with garlic aioli, feta, onion, green pepper, tomato, olives, pepperoncinis and chili sauce."

I don't think people understand what I mean when I say these fries are the BEST fries I have ever had in my life.

I also ordered a Falafel ball this time, because I can't resist Falafels, and I hadn't tried theirs before. It wasn't the BEST I've had, but was still pretty good. 

Over all, I give this place a 3 out of 5 stars, only because of the fact that it isn't authentic Mediterranean Kebab. The fries made up for it though. Price also brings rating down, those fries were 7 bucks! I will say that if you're looking for an amazing authentic Mediterranean place, head over to O'Falafel Etc. They have some amazing authentic food from Israel and other countries. I've been there twice now, and I'm a huge fan. 

Until next time!