Yay Butter

Let me tell you how much I like butter: a lot. Especially unsalted butter. Margarine? Yuck. I like my soybean oil without hydrogenation, thank you. I'm looking forward to making a blend of butter and a light-tasting olive oil. Tastes like butter, but far easier to spread! And, uh... I could always accidentally drop some garlic in there too. Did I do that?