One of my favorite memories from my Navy days is a bus ride I took up into the French Alps. It was 55 years ago, so I don't remember much about it, other than how beautiful and quiet it was, but one memory that has stayed with me for some reason is butter.
I remember going into a little café in the mountains for coffee and some kind of roll or croissant, and I just remember beautiful creamy butter. Perfectly spreadable, not too hard, not too soft. It must have been pretty special to stay with me all these years. Might have just been the atmosphere or the fact that all I had had for months was Navy butter, which, like most destroyer chow, was far from memorable.
Since then, like everybody else, I've had to make do with rock-hard stuff from the fridge, which is worthless, or a soggy mess from sitting out on the counter in Southern California heat.
No more!
Somebody must have come up with a solution to this First-World problem, and sure enough, someone has. An internet search led me to a company in England called Alfillé. The genius behind this company formerly ran an ice cream factory, and he invented the Temperature-Controlled Butter dish. It uses some fancy technology called the peltier effect that can seamlessly switch back and forth between heating and cooling as necessary to maintain the ideal temperature.
It's the little things...
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| It's sized for European butter, but they don't carry that in the Campo "Green Store." |
