Look, Ma, no churn

With an overly attentive Casey by her side, Vic has just finished up one of her pet-projects - homemade butter, made with raw cream from a local organic dairy, Jackie’s Jersey Milk. No store-bought version can compete.




These chunks of butter are cut into sections, wrapped in foil and wax paper, refrigerated or frozen, and ready to use for months. The downside, if you can call it that, this time-worn process ruins us for having toast with breakfast almost anywhere else in town.

Pass the sourdough will ya, Ma.