13 July 2008 9:30 pm
Crunchy or Creamy?
Today for lunch, Dylan asked me to make him the apples with peanut butter and chocolate Teddy grahams that are on the back of the package. I asked whether he wanted crunchy or creamy peanut butter. We usually eat crunchy, but I had recently used creamy peanut butter to make him the convertible that was on the back of the graham cracker sticks box. Dylan picked the crunchy peanut butter out of the cupboard.
While making his apples, I thought about, and realized why I have a preference for crunchy peanut butter. I explained it to Dylan, but he didn't seem at all interested. So, perhaps I'll find a more compassionate audience here.
I like crunchy peanut butter because it allows me to keep the ingredients inside of the crackers. One of my favorite snacks has always been graham crackers with peanut butter, or peanut butter and fluff, inside. I like to put a decent amount of filling in the crackers, squeeze the crackers together, and first eat what gets squished out; I know, Miss Manners would not be pleased to hear this technique. With crunchy peanut butter, there is a limit to how much of the filling can be squeezed out. There is always some peanut butter, and possibly fluff, that is left to eat with the graham cracker. And that is why I prefer crunchy peanut butter.
Marshmallow Fluff... it might come from humble origins, but it has gone where few people have gone... into space. But we can talk about fluff some other day.
