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| Obviously, merienda. |
If you are like me, you often choose not to peanut butter at all versus compromising by eating hotel breakfast peanut butter of the choke-hazard variety (insert memories of Jif). In fact, I prefer the goopy Lily's variety (complete with libreng baso) to those thick, tasteless conglomerate ones. I wish hotels and restaurants serve Lily's, at least.
But anyway, we are now stocking The Basics' Original Muscovado Peanut Butter. We've gotten samples of nut butters over the years, but most of them use palm oil and white sugar, or are made of imported nuts. This jar is pretty much how we would make peanut butter, if we were to make it ourselves (thankfully someone else is concentrating on that, it's not easy).
It's so yummy that around 3/4 of the jar was eaten off the spoon, and not on bread or anything.
