Did you know that butter can mold? Did you? Well, it can. Ask me how I know.
I dare you.
Today in the midst of making a lasagna, cleaning the kitchen, and baking a chocolate cake, I found out firsthand that butter can, indeed, mold.
Halfway through my chocolate cake adventure, I went to measure out the butter. I used the remaining couple of tablespoons from one package and opened the second, newer package (maybe a week or two old) to find…well, I’ll spare you a photo, but let’s just say…butter covered in mold.
What on earth am I to do? Lane’s asleep and I’m making a cake because our language tutor and our babysitter are coming over in less than two hours. I can’t go to the store because Shannon’s gone and Lane is sleeping. So I did what any frugal, desperate, woman would do.
*Let me chase a rabbit here. Did you know that in Istanbul, real butter is $2-$3 per 250 grams (1/2 pound)? And while margarine is much cheaper it’s…gross. Hot water (and I mean, hot, boiling water) and soap won’t get it out of a measuring cup. It won't melt. I can’t imagine what that stuff does to your arteries!*
So, what did I do? I cut that mold off and used the middle, not-moldy, part. It was my only option, really.
What would you have done?