I like your method better!
I used to always use a butter knife. It wasn't one of the odd shaped butter knives, but one that I grew up with that was long, unserrated, with a nice long 'blade.' A little difficult to imagine it from my description, but it was fantastic for reaching in jars and spreading everything from mustard to peanut butter.
I've looked since, as I didn't get so much as one spoon from my mom's sets, on eBay, but have not seen any exactly like it. I haven't looked in a while, but used to.
Anyway, your soup spoon would work better than my spoon, I'm sure, so I'm going to try it this weekend, when I make warm manioc to put it on. Thanks! :-)
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