I've gotten into something of a habit with bread over the past few days. You see, I love warm bread. And I'm not talking toast, but rolls straight out of the oven, straight out of the bakery. Crunchy on the outside, warm and loving on the inside.
When you have something that good, there's only one thing to do: crack it open and spread some sweet, sweet butter over those carbs.
Or is it?
At first I was thinking it could be a butter or margarine deal. And to me, there's a clear winner: butter every day of the week, hands down.
But let's say I've got a really nice loaf of bread. Something hearty. Something that won't fall apart. A strong rye, Russian or black bread. The kind of bread you could beat people with once it hardens. That kind of hearty.
If I'm indulging in a warm slice of that, olive oil is a requirement. Extra virgin, or perhaps something with a nice kick of lemon. But some people eschew both of those and opt for margarine for health benefits.
What about yourselves? How do you cover your carbs — butter, margarine or olive oil?