A few weeks ago, my husband and I were eating dinner at Heavenly Ham, and I saw some butter crocks for the first time. If you don’t know what a butter crock is, it allows you to keep butter at, or near, room temperature without going bad for up to 30 days. Wow. I put butter on the counter, and am constantly throwing it out because it got dust in it, has turned rancid, or just looks yucky, even if it’s only been a day or two. It is a huge waste, but I like having soft butter, and won’t buy spreadable margarine. Yuk. So, I thought to myself today, that I would look up the butter crocks online and see if I could find one to match my kitchen, and actually, to see how they worked. In my quest for finding the perfect one, I came across a website that explained how to make your own butter. Really? I can make butter in my kitchen, fresh? After reading directions from a couple different websites, I was thinking I was going to have to buy some antique butter churn to do it at home….which honestly sounded kinda fun, so I was looking around at the different types of churns. Then, I found a post on Mother Earth News on How to make Fresh Butter without a Separator, without a Churn, and without Difficulty. I read, it sounds easy enough…and tomorrow I am going to the farmers market to see if the cream they have there will work for making my own butter. I am quite excited really. If I get it done, I will post tomorrow on how it turned out. I will be checking out more articles on the Mother Earth News website to see what other interesting projects I can take on. I noticed there is a section for organic gardening, and would like to see what that’s all about, since I’m going to be starting my garden tomorrow…and so far, it’s organic 
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