Butter Me Up

While going though yesterday’s emails I skimmed past the one “What’s in Movie Theatre Popcorn Butter,” stopped, went back, and clicked. First, DON’T click on that if you like movie theater popcorn butter. And second, this post has nothing to do with movies, theaters, or popcorn. But that does leave butter. (Which apparently is more than you can say about movie theater popcorn butter.) (Ooops.)

Christmas is coming and shortly we’ll start seeing the television commercials they only trot out at holidays. Among these are the commercials for fragrances. You would think the only time anybody bought perfume for their feminine others is at Christmas, Valentine’s Day, and Mother’s Day. Come to think of it, you’d probably be right. Equally right would be the only time anybody buys colognes for dads is at Christmas and Father’s Day. (I’m specifying dads here because other than dads and granddads, the chance of having a male fragrance bought for any male without guilt ridden children with no idea what to get him is basically nonexistent even at these times of year.)

Something that has changed in the last few years is that men’s fragrances now don’t stop at what one splashes on one’s face. Today the fragrance world also includes men’s favorites for room freshening.

Leather, cedar, barbecue, and bacon scented air fresheners will also be heavily advertised in print, on line, and on air next month. These are the smells men like. One fragrancier boasts air fresheners named “Hunting Lodge,” “Distillery,” and “European Sports Car.” A major chain ‘mart’ has pizza scented freshener hanging next to the dangly pine trees. You can buy candles scented as gunpowder and pipe tobacco. Turkey leg and corn dog car scents threaten to replace “new car” and “ocean breeze” for on the road freshairness.

Hot dogs and pizza, even bourbon and tobacco are good smells. Nobody can argue against the ability of the smell of bacon crisping on the stove to stimulate the salivary glands. But do you want to smell that all day. Ok, maybe you do, but I don’t. I don’t want to smell bacon or bourbon, pizza or pipes, or heather or hotdogs everywhere I go. At the same time, even though I enjoy hanging out with my sensitive side, I don’t want lavender and chamomile following me around all day either. So what do I want my living room to be to my nose? Where can in turn for some smelly inspiration?

I spent almost 40 years working in hospitals, nursing homes, and colleges. All have their own unique … um … smells yet they’re all the same. Whether outside a patient room, a dorm room, or the C-Suite conference room, there will be a mix of bad coffee, sweat, fear, and a bodily function gone wrong. No, not there.

I love to be outside. In the summer I don’t really need a house. I’ll be at the pool, on the patio or on the road. In the winter I am very happy walking through snowflakes falling from the sky on a crisp morning. In between those seasons it can be rainy and windy and ugly but it’s also the best times to put the top down and test the limits of lateral suspension cruising down a country road speeding by the new colors of spring or the waning colors of fall. The sights of the seasons may be remarkable but the olfactory memories are of chlorine, charcoal, gasoline, road salt, and abused tires and clutches. Pass.

My personal favorite scents come from the kitchen. Starting with breakfast and sizzling sausage and brewing coffee. Ripe apples cut into super thin slices stirred into yogurt dusted with fresh grated nutmeg at lunch. Dinner with fresh lemon juice and balsamic dancing in the ripping hot pan around a perfectly cooked salmon. Now here are some a-list aromas. But no. They are special. They belong in the kitchen and the dining room. Not hung from the rear view mirror.

ButterSo what manly smell would I want hanging around me all day? Remember that movie theater popcorn butter that started this meandering missive? Yeah, that one. No, not that. But it’s close. It’s butter. Real butter, but the real butter melted in a hot pan when it just hits that perfect spot after the water has sizzled out of it but the browning hasn’t started and it gives off that unexpected nuttiness that lasts just a handful of seconds. That butter.

Take that scent and put it in a candle, hang it from a mirror, or spray it all around. Heck, do all three. Even the manliest of men will stop and sniff the air and know this is the way the world is supposed to smell.

And if that doesn’t work, well there’s always the popcorn.

Eat the Chicken

Sometimes you run across a story that just won’t quit.  Such is the news that hamburger is soon to be as expensive as steak.  Over the past month we’ve seen this story in the local evening news, the morning news, the weekend news, the national morning news, the Internet news, and in two newspapers.  We’ve even heard it on the radio.  We’re guessing it’s getting close to the time that our next burger will require a home equity loan.  Maybe we should start from the beginning.

The news media and/or the cattle industry started priming us to expect higher beef prices last summer.  The drought, which may or may not have already happened, was resulting in less prime grazing land and thus smaller, lighter beef cattle. Eventually that morphed into farmers were keeping less cattle so those that were grazing would be well fed.  By the end of the year, as the well fed cattle made it to market, they weren’t as fattened up as they should have been and they sold off for less than expected.  And that meant that our consumer prices had to go up to make the differences.  In a nutshell.

Prices go up, prices go down.  We know that when one is dealing with food that itself has to eat before it becomes food, whether livestock or agri-stock, variables such as the weather will create variables in the ultimate market price.  Pigs went through the same pattern last year and that is why we now have $4.00-$5.00 per pound bacon.  It doesn’t explain why the price of pork chops remained essentially unchanged.  After all, it is the same pig.

Back to the cow.  The most popular cut of beef is not cut but ground.  Whether ground chuck, round, or mixed source, whether 85%, 93%, or 97% lean, Americans buy more ground beef than in any recognizable cut.  Thus the headlines that hamburger is soon to as expensive as steak.  Nobody said all beef prices are going up, just that ground beef is following the trail blazed by bacon.  This makes us wonder once again that it is all the same cow, or steer, or whatever.  How long before pot roast is out of reach of the average American family?  Will filet mignon no longer be the center point of a celebratory dinner, giving way to Salisbury Steak?

Not to be outdone by the western cattle farmer, the eastern dairy cow farmer has now announced that due to our most recent bouts of inclement weather, the dairy industry is faced with less nourished dairy cows and we should expect a gallon of white milk to soon rival the price of a good white wine.  Here too, less water means fewer cows and fewer cows mean less milk and nobody has suggested that butter, cheese, or Klondikes will also experience a sudden price increase.  Only with the most common cow product will the dairy industry be milking the public.  (Sorry.)

I suppose we’ll just have to wait things out.  In the meantime have a breakfast of pricey bacon with a glass of pricey milk, a lunch of a pricey hamburger with a pricey milkshake, all wrapped up with a dinner of a pricey meatloaf and a cheap bottle of wine.

Or, we could have chicken.  Seems the weather hasn’t bothered the poultry group much.  Yet.  But then, what’s it cost to feed them anyway, chicken feed?

Now, that’s what we think. Really. How ‘bout you?