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More than a little excited….

November 20th, 2008 | 5 Comments »

Today is National Peanut Butter Fudge Day, and Celebrate Beaujolais Nouveau Day. Could any two culinary items be less alike??

Since I first began planning my foray into NaBloPoMo in early October, I have had my eye excitedly on November 20th, and really, the whole month in general because not only do we celebrate fudge today, I will honor the month of November as- ZOMG squeeeeeeeeeeeeeeeeee- National PEANUT BUTTER LOVER’S Month!

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Hi, my name is Kate and I am a peanut butter-a-holic. Shamelessly. I am so blissfully addicted to the stuff that the very mention of a low quantity in the container is enough to send me into sort of a panic mode, slipping into my shoes with determination to get to the nearest store and replenish our supply. A day does not go by that I don’t consume peanut butter – whether on toast or some other form of transportation to my mouth- and I couldn’t be happier for it. This has been my life ever since I can remember.

And I’m not a Jif or Skippy girl by any means. For me, it’s Real or it’s Parker Farms and I don’t even care that I have shockingly witnessed first-hand the near catastrophic rise on the price tag of my one-and-only pantry staple that never runs out, I will never quit buying it. I even love an occasional indulgence in the gourmet aspect of it too.

There’s a website for people like me where even Olympic champions like Greg Louganis extol the virtues of peanut butter. It’s found in nearly 75% of homes in America, and as a food, surely you could do worse than to indulge in pureed peanuts with salt. Peanut butter contains high levels of monosaturated fat and resveratrol which protect against heart disease. It provides protein, Vitamins B3 (Niacin) and E, fiber, magnesium and folate along with antioxidants.

We even have a cat who loves peanut butter. See??? And apparently, I’m not the only one who seemingly loves the stuff and almost wants to wear it, it’s so good. The history of it is pretty interesting too.

My favorite item to mix with peanut butter has to be chocolate, although I’ve been known to press green olives on a peanut butter sandwich, spread it on a banana, eat it with bacon and drizzle it over ice cream. The classic Reese’s commercial of two people accidentally introducing one’s chocolate into one’s peanut butter stays stuck in my mind; it’s a match made in heaven. So is a thick and chewy chunk of fudge rippled in peanut butter goodness. I enjoy a hunk of fudge here and there but for the most part it’s awfully sweet for my taste, and if it’s ever grainy then I want nothing to do with it. A pure peanut butter version can be found here, so if you are so inclined.

And swerving completely away from food, the third Thursday in November is well known in the wine world as the release of Beaujolais Nouveau. This light and often fruity wine is produced in a quick fashion and makes a light red wine that is simple to drink, seeming more like a white than a heavy, tannic red. It’s meant to be consumed immediately; Beaujolais Nouveau is not made to be aged or kept at all, and in fact, should you find it after the holidays it generally isn’t worth purchasing. Beaujolais Nouveau is about the celebration; it’s release is closely guarded until midnight of the big day when celebrations around the world begin with the popping of the first cork. Ideally in the wine world, a wine that is released between it’s harvest and a date in the Spring is normally called a Primeur; one that is released between it’s harvest date and the next harvest date is typically a Nouveau.

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Whether or not it has the proper moniker, wine lovers go a little wild over the yearly release. I’m all right with a glass or two of it but I don’t rush out to buy a bottle as it’s just a bit too light and fluffy for my tastes. I love a good bold red and BN just doesn’t cut it. The idea that it is divine with your Thanksgiving meal is somewhat of a myth too; the wine is too fruity to be a perfect match, and the timing of the release has given rise to the belief that it’s perfect with turkey. Personally, a good earthy Pinot Noir is my ideal match for the bird.

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There’s 10 days to go for NaBloPoMo this year and some really great stuff is coming down the pipe. Stay tuned!!

{{{peanut butter photo courtesy of SlashFood, Beaujolais Nouveau photo courtesy of the Washingtonian}}}