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Good luck with the doors and windows keeping out Alabama fireants! They seem to be able to find a way into anything. I forgot to treat the yard last spring, and we had a bumper crop of them. Treated it in summer, and reduced their numbers quite a bit. They will cover the butter up if given a...

Yep, that's what we use. The water keeps the butter cut off from air/ants/etc and keeps it at a good temp so's it spreads easy, but isn't runny. Just about perfect consistency.

We use the kind that keeps the butter inverted in a container of water. The water keeps it cut of from the air.....and away from the ants.

Yep, when they recalled all those thousands of eggs last year because of the salmonella scare, I walked right out the coop, day after day, and kept on gathering eggs. Didn't scare me one bit. Drinking fresh goat milk (after it's cooled) doesn't scare me at all. If the salmonella or e. coli is...

What about straight from the goat? My only complaint with goat's milk is that it's naturally homogenized, and so you can't just let the cream rise to make butter with. You have to buy a "cream separator" in order to get the cream. Therefore, we don't fool with it. We do have some friends with a...

Definitely!

I'm not sure where Wiki came up with that idea, but I know for a fact that butter will keep a lot longer than that sitting right there on the counter next to the stove (which is warmer than just being on the counter). They also say eggs should be refrigerated, but I know firsthand that they...

Yep, gimme a bowl of hot rice, a slab of butter, some brown gravy....and some elbow room!

Just give me plain, salted butter. I buy whatever brand is cheapest, and it's fine. We frequently buy 4# packs from Sam's. A lot of the time, if you will add a little salt to your food, it will "enhance" the buttery flavor. I know I used to add butter to my grits til they were plumb yellow...

Keeping it out of the fridge definitely helps! We have one of the butter dishes that keeps the butter inverted in water....it sits right by the stove. When we first went all-butter a couple of years ago, it tasted a little funny to me. Now margarine tastes funny. My wife and daughters make our...