Something that has always seemed to bother me about Easter is the whole, “Easter Bunny” thing. People have changed Easter from remembering that Christ rose from the grave to a childish candy and rabbits holiday.
For quite some time, we’ve been eating Paleo. Granted, we’ve slipped here and there, but most of the time we’re eating a Paleolithic diet. Consisting of mainly meats, veggies, fruits and nuts. We’ve been staying away from anything overly processed (again, for the most part.), but something I will not waver on, is High Fructose Corn Syrup. I try to keep our intake of it, to a minimum. Especially since Kelly is pregnant, I do not want Paisley being raised on foods that contain HFCS.
Making homemade butter is absolutely easy, and super delicious! Now, this will be honest straight up butter that you can either leave unsalted and keep in the fridge for cooking or baking. I salted mine in a food processor, this allows you to leave it on the counter. Although, when I’m not using the butter or have no reason to use it for more than a few days, I put in the fridge.