In my bag there is a lethal weapon. I ensure the lid is secured to the stainless steel base lest the poison ooze out onto my things.
As a child, I ate sweet peanut butter, the Kraft brand mixed with sugar, hydrogenated oils and salt. It was slathered on sugary pillow soft Wonder bread; some people would add a layer of jelly too. I, however, was a peanut butter purist and ate it straight up, on bread of course. I also enjoyed peanut butter cookies and Reese peanut butter cups.
As I grew older and ventured out into the world, I discovered a savoury side to peanut butter: vegetarian Gado Gado, an Indonesian dish of vegetables and peanut sauce; west African groundnut (peanut) soup/stew; peanut dipping sauce for Vietnamese salad rolls.
These days my palate has changed and I now only eat organic and natural peanut butter; natural meaning it contains roasted peanuts only and sometimes some salt.
The following previously published post touches on some of the health benefits of peanuts:
Nowadays, there seems to be an exorbitant amount of peanut allergies. Canadian airlines are forbidden from serving peanuts or any products containing this legume (seems these airlines have just about ceased to serve any complementary snacks on domestic flights period), while many schools and workplaces have a strict no peanut/peanut butter policy. I’m not sure what caused so many peanut allergies in Canada and why other countries that employ the peanut in their cuisine don’t seem to have this same issue.
What are your thoughts on the seeming increase in peanut allergies?
I love peanut butter and hope to keep eating it. I prefer smooth to crunchy.