I knew I had hit some sort of rock bottom when I was standing at the kitchen counter after work one day, checking my e-mail, and eating cashew butter straight from the jar. With a spoon. My laptop keyboard was covered in smudgy, nut-buttery spots, and I was actually hoping R. would be home from work soon to pry the jar from my hands, intervention-style. Because I knew I wasn’t going to quit on my own.
Am I alone in this? In frenzied gorge-fests of cashew butter, almond butter, or even humble peanut butter? Sometimes I’m just… taken with the nut butter spirit. I would probably even speak in tongues, if my mouth weren’t welded shut with the stuff.
That ill-fated day with the cashew butter was an expensive one. Fancy nut butter is definitely a luxury item, seldom bought in the Sandwich Hoss household. Even almond butter can really cost a pretty penny. Well, while puttering around the grocery store one day, I found a pretty good deal on both cashews and almonds in bulk. I filled up a couple of bags and while standing there repeating my favorite nut joke to myself (these are JUST NUTS! Ha ha! These are JUST nuts! These are just NUTS! I say it every time I see a dish of nuts somewhere. Wow, note to self: thank husband for tolerating me.), I had an epiphany: HOMEMADE NUT BUTTER. There couldn’t be too much to it, right? Because the grind-your-own station at our local Whole Paycheck Foods appears to be just a big grinder full of nuts. No dainty invisible nut butter fairies in there, sprinkling on secret ingredients–probably not, anyway.
Sandwich Hoss 