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Drove 40 minutes at 11pm for butter, or wait until morning for a bake sale at 8am
Last Friday I was halfway through a brown butter cookie dough for the Saturday farmers market when I realized I had zero softened butter left and a hard brick in the freezer. I picked the drive to the 24 hour grocery off Route 9 in Poughkeepsie instead of chancing a cold water bath at midnight, and the cookies came out fine but I was dragging all morning at the booth. Has anyone else made the late night butter run, or do you just keep a spare pound in the fridge at all times?
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