text:
Peanut Butter
- izzizzi Mar 16, 2007 01:02 PM
What are your favorite ways to eat this delectable food?
I vouch for organic rice crackers or wassa smeared with peanut butter, topped with ripe sliced banana, drizzled with chestnut honey and sprinkled with cinnamon.
I just can't seem to make an actual "sandwich", the crunch of the crackers are sooo good.
Also...has anyone tried the Peanut Butter Co. Chocolate PB and if yes, what's your opinion?
I think it's too sweet, personally.
re: mojoeater
man, i love that too but i can not seem to stop at one spoonful. that right there is the problem.
re: mojoeater
Peanut butter (the old school stuff e.g., Jiff, skippy, peter pan) right before bed. I don't think there is anything better. Yum.
re: mojoeater
This. But it has to be Kraft Super Crunchy. Accept no imitations!
re: marthadumptruck
OMG and I thought I was the only one who did that...... Finger works good until you get too far down in the jar to reach.
re: NVJims
I think that's what iced tea spoons were really invented for.
Haven't had it in years, but peanut butter with nutella (and a few slices of banana!) are great on a toasted english muffin.
re: chigirl71
I agree to wheat with peanut butter. Aside from health, they team up much better
Me, a jar, a bag of Hershey Kisses. Open each Kiss, dredge in PB, eat! When the level of the PB gets down toward the bottom of the jar, use a tea spoon.
I also like PB&J sandwiches made with raspberry jam or preserves. Gotta be raspberry.
I think that PB is just about the perfect food....
re: Jimmy Buffet
wow, that seems to be just about perfect.
re: ben61820
when peanut butter was invented and it was just salt and peanuts it was the perfect food. it was sustainable and had protien unlike meat. at also had mass apeal
i like it on an oreo cookie but not skippy i use organic chunky peanut butter
re: fabian3dg
The peanut butter I use is just peanuts and salt with a bit of palm oil to hamogenise it. In fact I don't think I've ever seen peanut butter with anything else in it - except sugar, and that's just wrong.
What is in YOUR peanut butter?
re: Jimmy Buffet
Wow. This sounds incredible! If only we had easy access to Hershey Kisses in Australia!
re: kitchenhag
Me too!!!! All my friends think this is disgusting, until I convince them to try it. Converted forever!!!!
re: Splendid Wine Snob
Fool's Gold Loaf (a favorite of Elvis)
Peanut butter, jelly and a pound of fried bacon stuffed into a hollowed out loaf of Italian bread....
re: shindiganna
Wow, shindiganna. That sounds....wonderful.
Peanut butter is.....really is......the perfect food.
Gotta be Jif.
My method: open a jar of pb, open a jar of jelly/jam/preserves. Take a spoonful of jelly, dip into the pb jar, eat both together from the spoon. Repeat until sated. Finish off with a glass of ice cold milk.
re: shindiganna
IIRC, there is a restaurant on West 2d street in the Village that is called the Peanut Butter Factory. I saw it on Food Network and also passed by there a couple times. Their top seller is called the Elvis - fried peanut butter, banana and bacon...just in case you were wondering why Elvis died at 42...
re: kitchenhag
YES!! Another one who loves this combo! A toasted peanut butter and bacon sandwich is a rare (these days, at least) treat from my childhood. My friends think i'm completely insane with this recipie..I wish I could get them to take a bite, but so far....no takers.
Know where I learned about this? From an old, 1970's Disney cookbook for kids. That, and my recipie for homemade hot chocolate came from it. GOOD STUFF, surprisingly for a kids cookbook!
re: Honeychan
I have no idea where my mother learned about PB and bacon on toast, but when I was in high school it was one of the few she could get me to eat for breakfast before I went to school. I still love it to this day, but I will say that once I discovered English muffins, I like it even better on those.
re: cycloneillini
It was my dad's go to meal when he was left to cook for me. Now if I make bacon for breakfast I always cook a few more slices to use in a PB sandwich later in the day. I drizzle mine with honey as well.
re: kitchenhag
Absolutely! My mother used to make pb and bacon sandwiches for us for breakfast before school. It is the most delicious, but, yes, has to be toasted. I also agree with the spoon people.
re: ipsedixit
PB & J poptarts were great, i used to eat them as a kid and slather them with butter. so sad they got discountinued.
re: xnyorkr
OMG I forgot all about those chow mein noodle treats with melted chocolate and PB.. I love those!
My favorite afternoon snack is Jif Extra Crunchy on Granny Smith apple.
My usual breakfast is half of an English muffin with peanut butter and banana on top.
My favorite treat is a dab of peanut butter on a spoon, dipped in miniature chocolate chips.
My mom is a big fan of peanut butter and butter (or margarine) sandwidhes--she won't eat PB&J EVER. I like both.
re: amkirkland
They do that at Bukowski Tavern in Boston. It's good (after all, you dip satay in peanut sauce, so why not?).
My boyfriend makes peanut butter & yellow mustard sandwiches. I'm all for sweet(ish)-salty (peanut butter/cheddar, peanut butter/bacon), but this is an affront to PB-lovers everywhere.
re: tatamagouche
At a diner here in Indiana, called the Triple XXX they offer a burger w/ peanut butter. Never had it, and I don't think it would be my favorite way to enjoy PB
re: amkirkland
Here in Portland, OR, Killer Burger does a peanut butter, pickle, bacon burger as well as a peanut butter slider and both are awesome. At home, I do a split grilled bagel with peanut butter, raspberry jam and bacon.
re: duckduck
that burger reminds me of an episode of DDD when Guy Fieri tried a burger with PB. even though he tried to be open-minded and gracious about it, you could tell he hated it. peanut butter is one of my absolute favorite foods, and i love it in certain savory dishes with meat (African peanut stew, satay, etc), but i can't wrap my brain around it slathered on a burger without doctoring it up somehow. to each his own!
but the bagel i can see :)
re: izzizzi
Well, the Chinese have cold noodles with peanut sauce (or paste), topped with julienned cucumbers, carrots, bean sprouts and shredded chicken.
PB is my FAVE food....
-In Oatmeal
-On sweet potatoes
-Melted in the microwave and drizzled over ice cream
-Mixed with soymilk and then put in the microwave for about 60 seconds to "melt" it and used in my cereal
-on white rice
and the normal stuff.....
on toast, bagels, crackers, bannanas...and of course on a spoon, straight to my mouth!
Love it!
There's an Indian restaurant named Zaffron here in Honolulu that makes peanut butter naan. Wowee!
Also, another great way to enjoy PB is to make a spicy satay sauce and use that to dip your french fries into..,
Spread on saltine crackers and then dipped into chicken soup. Whenever my parents made homemade chicken soup my father would always pull out the box of saltines and the jar of peanut butter. I thought this was "noraml food" until I told my friends and they told me they never heard of that and thought we were weird! Richie
re: javaandjazz
I have done that but with tomato soup or vegetable beef soup...
My favorite guilty pleasure treat is a few dollops of peanut butter, slightly warmed, on good quality vanilla ice cream.
re: marlie202
OMG Marlie you r my hero/ine!
re: shindiganna
A PB milkshake is honestly my idea of comfort food. When I have a bad day, a PB milkshake fixes all
A mini-chain near me makes peanut butter milk shakes with Tukery Hill vanilla ice creeam, PB, and sliced fesh bananas. Heaven in a cup.
I have posted this before but peanut butter on a burger is awesome. When I go back to Cleveland, a must stop for me is Beardens Steak Burgers where I will order a double steak burger with melted creamy peanut butter on it and nothing else. I am ready to fly out today! I have tried to recreate the burger at home but it just doesnt come close.
Peanut Butter for me is an everyday necessity.
Fuji apples w/PB
PB and Strawberry Jelly on an English Muffin
PB and Maple Syrup Sandwiches with Chili
and every fat kids fantasy snack...
PB and Jelly between two toasted blueberry eggos
Ok, this one hasn't hit the thread yet, and yes, I know it sounds weird, I thought so too until I tried it. Now I'm hooked,
PB (I prefer Skippy smooth, but crunchy's ok to)
on a toasted English muffin with butter
and two or three poached eggs on top.
A little salt and pepper and you've got a protein packed, rib sticking meal.
Like I said, I thought it was weird until I tried it.
Whole Foods freshly ground pb is the best! I used to be a Jif gal but after trying fresh, I've never turned back.
i had a roommate from Beijing. She used to eat peanut butter and rice for breakfast. She'd take a tiny bit of Peter Pan with a teaspoon, then scoop a bit of rice. Yum.
Natural PB only on whole wheat (or another type of grainy) toast/english muffin/bagel, usually, but not always, accompanied with a sliced banana and a drizzle of honey.
Spread on apple slices and sometimes, in between a banana sliced lengthwise.
On my Van's Toaster Waffles (also with the aforementioned banana and honey combo).
The best snack I ever have is a thick PB sandwich with an ice cold beer after cutting grass...
When I was in grade school in LA, the cafeteria used to sell what we called "Peanut Butter Things," which were chewy, slightly gooey bar "cookies", which I think were made w/PB, cornflakes and sweetened condensed milk. God, they were good. Does anyone else remember these? Does anyone have a recipe??
re: lconnor
Yes, we had these at my lunchroom
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
1 tsp vanilla
1 Tbsp butter
corn flakes [roughly six cups]
Mix syrup, sugar, PA, vanilla and butter in a sauce pan, Bring to a boil. Remove from heat and add corn flakes. Spoon onto cookie sheet. Cool. ENJOY
re: bookwormchef
This recipe is also great when replacing the corn flakes with chow meiin or rice noodles. mmmm
re: bookwormchef
Do you happen to have the recipe for the large round vanilla cookies served in the 60's from the LAUSD? I loved them so much, I would save it and eat it after school on the way home.... until a bully girl yanked my braids and demanded I give her my cookie! My first after school fight ! The cookie tasted even better basking in victory!
re: lconnor
I boought a 6-pack from PB&Co which included the chocolate, white chocolate, raisin, a couple of others plus the hot. All except the hot were to our tastes way too sweet, sweeter than nutella. The hot which has been noted before, is very hot and spicy. I have used it primarily now in wraps best paired with chicken and roasted peppers. The sweet flavor of the peppers blends with that of the pepper in the PB and tames the heat.
re: junescook
Did they get rid of the curry? That was the best one!
re: tatamagouche
unfortunately it looks that way. it's not available on their website, and it's not mentioned on the menu in NYC. and i just discovered that the other gourmet PB company that had interesting flavors - PB Loco - is no longer in business!
there's a local company here in San Diego that makes AMAZING flavored peanut and almond butters...including a dark chocolate curry PB.
Usually, PB and honey on wasa crackers or other hearty crackers. Also, Ants on a Log are one of my favorite things to eat...
Never tried the bacon & PB but it sounds awesome! My dad used to eat PB & mayo sandwiches when he was a kid.
These days I eat more almond butter, cashew butter, sunflower seed butter, etc. as my partner is allergic to peanuts. They're all good.
re: atomic
>> my partner is allergic to peanuts.
What a horrible fate...
re: atomic
My new boyfriend is allergic to peanuts, so I must also take it out of my house and eats as he is deathly allergic to it. I too am sad, but he is worth it!
re: justagthing
Sunflower butter and almond butter are also tasty IMO.
re: atomic
I spread wasa crackers w/ PB and honey too! That is a perfectly satisfying snack especially at the 4pm slump.
There is a Rachel Ray recipe for Peanut butter and bacon on banana bread. I think that sounds tasty. I love PB! I love a quick teaspoon full to curb my appetite. I love slicing a banana in half and spreading it with PB and a little drizzle of agave nectar. I also love dipping sliced apples in PB and PB on burnt toast. I prefer the Laura Scudder Natural PB as it has a little bit of extra salt in it that you can really taste. I didn't really care for the PB&Co chocolate PB but I did like the cinnamon swirl and the spicy one.
I made a delish and low fat dessert last night, albeit using forbidden products. I mixed 1/3 c chunky PB with 2 T low fat milk. Separately, I beat 2 c milk with 1 pkg sugar free vanilla instant pudding (I added 1/4 c confectioner's sugar -- the devil made me do it). I blended the pb mixture, the pudding mixture, and 1 container non-fat cool whip (could have used the sugar free kind too, but I didn't have any in the house). It's a **really** good low fat, creamy, dessert.
re: annaland
Pb and apples was first on my list. It has to be Fujis though. I have it for lunch almost daily.
re: ArikaDawn
mmm...natural pb and fresh apple slices (or apple butter) on mochi style rice cakes..
PLTs: Peanut butter, lettuce tomato on toast. Onion and mustard are really good additions.
....on anything...seriously, a smallish list as there is no way I could possibly list them all:
- on a spoon dipped into one of the following: any type of chocolate, jelly, honey, whipped cream, cream cheese - you get the point
- on any type of bread product - these days i'm doing the whole wheat english muffin with sliced apples and cinnamon
- in any type of baked good
- in any pairing with chocolate
- in sauces on noodles
Okay, first of all my favorite peanut butter is MaraNatha which you can buy at Whole Foods...Delicious! Now, my favorite way to eat it is....okay I know it's weird, but, I love nothing better than peanut butter on carrots...The two taste great together...I am also one of those...when I am hungry, but don't have time to eat..a spoonful kind of girl...Personally, I think peanut butter is one of the best foods on the earth, and would probably be delicious on cardboard!
re: Niki in Dayton
Yes! We do something similar by melting pb & maple syrup together and pouring over waffles. So good.
re: Niki in Dayton
After recently having chocolate chip pancakes on vacation, I made peanut butter pancakes with chopped chocolate chips in them. I thought they were very good.
re: Niki in Dayton
PB on pancakes is a favorite here - I actually make the pancakes thinner - like a crepe - spread PF all over it with a touch of syrup. Roll up like a crepe and more syrup on the side. Seriously nummy! Cold glass of milk and bkfast is done!
re: Niki in Dayton
i like to put the PB *in* the batter - just whisk/beat it into the milk & eggs before combining with the dry ingredients. i also add a pinch of cinnamon because it works so well with the flavor.
re: goodhealthgourmet
MMmmmmm...I'm gonna try that someday.
My husband has become a master at making crepes. I do love a PB&J crepe, with my homemade plum jam.
re: Niki in Dayton
HOORAY! I'm so happy to see this here! I have always eaten pb on my pancakes. It gets all melty and mixes with the maple syrup. I won't eat pancakes except in the privacy of my own home so that I can eat them this way.
re: mountaincachers
Good on waffles, too!
PB and Jelly mixed into cottage cheese
PB mixed into oatmeal
scooping chocolate covered pretzels into a jar of PB
smeared on toasted chocolate cherry bread
Well, on rye bread lightly toasted or...and this is very bizarre, I know...spread on these large square, pillowy soy sauce rice crackers that came out under Jean Georges' name. I haven't been able to find them in a while but there was a time I actually considered this my "low carb" peanut butter option---LOL!!!!!!!!!!!!
I'm obessed with peanut butter...
In recipes:
peanut butter brownies (use the tiny Reces pieces inside)
peanut butter chocolate chip financiers
peanut butter cookies (Joy of Cooking recipe is best)
By the spoonful:
natural unsweeted stirred in with honey, and don't forget a bit of salt
melt some chocolate and mix it in
melt some chocolate, mix it in with perhaps a bit of cream to make an ice cream topping
re: Ida Red
Another favorite of mine is to make a PB&J and grill it in a pan just like you would make a toasted cheese. It is awesome, the peanut butter melts and gets allmixed it with the jelly,yummmmm. One more strange mixture - when we were kids my Mother would make us PB sandwhiches and add Kraft sandwhich spread! If you don't know what that is, it's a mayo based spread with pickles almost like a big mac sauce. We loved it, my wife wont allow it in the house!
Close to your rice cracker idea I like Peanut butter flavored rice cakes with peanut butter and bananas on top. I have even found banana flavored rice cakes but have not seen them for a some time.
I remember this thread from a month ago! Had me downing PB ever since. I just found this recipe for PB noodles on Recipe Zaar and thought someone might find it good:
re: soilchem
Is New Seasons a store, or website, or both? Thx
re: stolenchange
Love carrots and peanut butter
haven't had a fluffernutter in years but kloved those when I was wee
re: parkerbk
I did the fluffernutter thing a few months ago. White bread, pb, marshmallow fluff. I'm pretty sure I now have diabetes. ;) It wasn't as good as I remember (like many things) but it was a great trip down memory lane.
re: stolenchange
yes, thats what im talking about. so tasty.
re: stolenchange
I have been obsessed with peanut butter from childhood until we narrowed down recent severe stomach problems to it, so I had to switch from my all time favorite food ever. Thankfully, it's just processed PB - I had to switch from Jif, my one and only, to natural peanut butters. I used to be squeamish too, but even if I could I wouldn't go back now. PB and Turkey Bacon is calling my name!!!
I am NOT a fan of P.B. nor do I come remotely close to sweet pickle relish however, an old boss used to combine the two together as a sammy. Revolting to me but, I know it's yummy for others. Any of you out there enjoy such a treat? How 'bout P.B. and mayo - ugh? My neighbor loved it back in the 70's
My dad used to make us peanut butter and bacon sandwiches! He's from North Dakota, so perhaps it's a midwestern thing? He still eats them quite a bit, I think. This thread is the first I've heard of someone else eating pb & pig.
My friend's mom used to give us "Peanut Butter Spoons" as a snack. It's just as complicated as it sounds--a spoonful of peanut butter eaten off the spoon. Oddly enough, it took us quite a while to finish this tiny snack.
My latest peanut butter discovery (new to me, but probably quite an old recipe) is Buckeye candy. I don't remember the exact measurements, but it's a combination of peanut butter, powdered sugar, graham cracker crumbs and melted butter. Oh sweet richness. You can roll it into balls and dip it in chocolate or just eat it plain.
re: sarahvagaca
My family has a version with Rice Krispies instead of GCCs - what deliciousness!!!
Peanut butter and Dorito sandwiches. I prefer whole grain bread, but to each his own. Sounds weird, but their my brother's favorite and i was convinced after one bite. Best snack ever.
Also, peanut butter and fluff on saltine crackers.
PB & banana sandwiches. You can also throw on some grated carrots to cut down on the sweetness.
PB & mango preserve sandwiches. With huge amounts of both.
PB on toasted bread, when the PB is just starting to melt reminds me of my childhood.
There was a restaurant in Malibu that served hamburgers with PB and bacon. Never tried it though.
Peanut Butter and Pepperoni Sandwiches!
My father introduced all his kids to thin sliced dry cured pepperoni heated up in a dry skillet which fries it slightly crisp and hot. Lay it on paper towel to soak up extra oil while toasting some bread. Spread with peanut butter and lay the hot pepperoni slices on top and cover with a second slice of toast. \
It is like my family's little secret food delight.
I can't believe I just read through this entire thread, and that no one mentioned peanut butter and dill pickle sammies! I'm partial to toasted whole wheat bread or toasted pita bread, but the most important thing is to use slices of good crispy dill (or half-sour) pickes. Oh, and I like smuckers or teddie natural peanut butter.
My 2 year old daughter and I survived on these when I got put on bedrest with my second pregnancy...they are easy to make (and eat) laying prone on the couch. maybe it tasted good to me then b/c I was pregnant, but I'm not now and it's still yummy!
re: amyamelia
My mom used to eat plain potatoe chips spread with peanut butter and a pickle on top. I tried it and it good!
I may not be remembering this accurately, so please post if you have authentic information. I recall reading that Elvis had a favorite foodstuff featuring peanut butter. It went something like this: Split open a crusty loaf -- maybe Italian, I think a baguette would be too long and too thin, but some kind of oblong loaf -- then hollow out the loaf a bit, to make room. Butter up the insides well, then slather the loaf inside, top and bottom, with plenty of peanut butter. Then stuff the loaf with one full pound of bacon -- I figure the bacon would have to be fried already, but who knows? Anyway, my memory gets fuzzy at this point. There may or may not be eggs or condiments involved, but at this point I believe that a bunch of cheese and maybe bananas entered the equation ... anyway, this torpedo was more or less bolted together (extra-long toothpicks?) and deep-fried before being served to the King.
Time out -- I just googled the subject and the consensus reports a simpler concoction of white bread, bananas, peanuit butter and bacon fried in bacon fat, and that Elvis might eat 12-15 of them in a sitting. Whatever ... My memory fried or otherwise, I like my version better, and I totally remember one full pound of bacon being involved.
re: misohungrychewlow
there is a place in the Village (I think on W 2d street) called the Peanut Butter Factory. They have a sandwich called the Elvis -- deep fried peanut butter, bacon and banana.
And that, folks, is probably why Elvis died at 42
By the way, I love peanut butter and it's been a staple since early childhood. After growing up on (in order) Peter Pan, Skippy, and Jif, all creamy versions, my favorite for years is chunky unsalted natural peanut butter -- I get it from TJ's these days (disclaimer: I love their almond butter, too) -- taken from the fridge and microed for 40 seconds at 80% before slathering it on toast made from good, dense, seedy/nutty 100% whole-grain bread. I just had one about 20 minutes ago.
re: misohungrychewlow
We devised a kind of sushi with rice, peanut butter, cucumber slices and other things. Remarkably good. Freshly-ground natural peanut butter of course, not the toxic hydrogenated stuff.
Other than that, as a sauce, whether for Asian or African food preparations.
re: lagatta
I make the double peanut butter cookies on the back of the MaraNatha peanut butter chips, but I use Skippy peanut butter instead of MaraNatha. The chips are amazing, but for the recipe, I find commercial peanut butter tastes better?
Anyway, I make those, and I make the cookies rather big. I put them in dessert dishes, scoop Vanilla ice cream over it and then some caramel bourbon sauce I make from a leftover Bon Appetit recipe on epicurious.com. This kills people at dinner parties. They can't get enough of it. I use Maker's Mark bourbon and Plugra butter for the sauce.
"What are your favorite ways to eat this delectable food?"
Peanut butter and...just about everything.
Why is it my BH (Better Half) cringes when I make a peanut butter sandwich with 'oh my' of all things...cheese??? It's not much of a leap from those cheese cracker sandwiches filled with peanut butter. Today for instance I toasted two slices of seven grain wheat bread. Sliced off some quality mild cheddar cheese from a 'brick' and added it to one of the toasted slices and put it back in the toaster (oven)...set to broiler to start it melting while cooling the other to spread on the peanut butter. Remove the slightly melted slice and top with peanut butter spread slice. YUM! Although I haven't read through all the posts here I believe there are some touting peanut butter on a hamburger! You bettcha! A favorite of mine is the Rory Burger (a hamburger topped with peanut butter, slab cut bacon, lettuce & mayo) served up at San Diego's Corvette Diner!
re: crt
What a fun thread! That's another burger I have to try, in addition to the one I read about with a fried egg on it. Hey, maybe PB and a fried egg on a burger? Yum!
I also eat pb with sweet pickle slices on toast, as someone mentioned, after reading about it in the detective books that begin with the alphabet.
Finally, my dog's favorite snack in all the world is pb in his Kong, a hard rubber toy that requires work to get food out of -- if he 'sees' me open the pb jar, he runs to wherever he last left the Kong and brings it to me.
i loooove peanutbutter, but only the natural kind and prefer super chunky. i love it on fruit or veggies, such as celery and apples or mixed in with cottage cheese, low fat ricotta, or 0% fage yogurt and a little splenda as a quick and (somewhat) healthy dessert. but my favorite way is just out of the jar with a big spoon :-)
Definitely PB swirled with Grandma's Molasses, sopped up with soft white bread or a hot buttermilk buiscuit(more likely an English muffin, now days). Just had to go make some PB & molasses while reading this topic......I love PB!!!
re: HelloTiffy
My pal makes me a nut butter He grinds together all kinds of nuts and adds a little olive oil. Then mixs in chunks of granola bars. I just eat it out of the jar or on cinammon raisin toast. Pure Nirvana,
re: shaebones
I do that too! I grind up cashews with a little vegetable oil. Problem is, I usually eat more of a freshly made pb than I do JIF, which I eat more of than I eat Skippy.
re: dolores
Absolutley. My weight goes up whenever he hands over 2 more quarts of the stuff. I can't stop eating it til its gone. I'm both glad and sad when its all gone if you can figure that one out. :)
re: shaebones
Completely! But I would never think of NOT eating it all until it's finished.... :O)
I was given a kid's cookbook when much younger and my favorite recipe was this tower of mini-pb sandwiches -- the idea being to make sandwiches with peanut butter slathered between saltines, alternating with ones of jelly, and playing some sort of edible-jenga (anyone remember that game?) with the sandwiches until it collapsed. Since I had a strong aversion to jelly as a kid, my sandwiches were exclusively peanut butter. Still my favorite way to eat it -- not the most tasty, but more for sentimental reasons.
Currently, my favorite treat is a toasted honey wheat English muffin (not wheat or multigrain, it's gotta be honey wheat) with chunky Jif peanut butter on both sides, sliced bananas on the bottom half, drizzled honey on the slices. Mmmm. And by "treat," I mean "daily morning routine."
Also very good when slightly melted in the microwave, then mixed into granola with a bit of plain yogurt and a tiny bit of honey.
Re: OP's comment on Peanut Butter Co. chocolate pb: haven't tried it, but I love the cinnamon raisin on a toasted bagel/wheat toast.
There may be some repeats of previous suggestions.
I use natural crunchy PB, though these would work with regular storebought stuff too.
...with grated carrot and raisins in a toasted whole-wheat sandwich
...with fig or date preserves
...with chunky cranberry sauce
...with mando chutney (add arugula to make a sandwich)
...with maple butter
...with baked tempeh or tofu, sprouts, tomato and cucumber in a pita
...with pear or banana slices in a flour tortilla, cooked quesadilla style (you can add honey or condensed milk, too)
Peanut butter and Polaner All Fruit Jellies and Fluff and Honey - when my mom was bedridden we would make picnics - bring in all the condiments and party down.
While I prefer chunky PB (especially here in Canada, the President's Choice "Just Peanuts" brand), they're all good. I invented this sandwich as a teenager in the '70's.
Three slices whole wheat bread.
Spread PB on one slice.
Spread fruit preserve on the next slice (I preferred strawberry jam or grape jelly, but also used raspberry jam and apple jelly on occasion), and place on first slice.
Slice a banana and put that on top of the second slice.
More PB on slice three, put on top of the pile.
Nutrionally, it's not a bad package if you use no-sugar added PB. Fibre from the bread, potassium from the banana, a few good things from the preserve, and protein from the PB. Plus, it tastes great!
My Chinese wife loves to make satay, and serve it with a spicy peanut sauce, which is basically chunky PB with hot sauce heated slowly. Addictive!
OK...here is a weird one that I have never seen before. As I was walking out of the local Korean market, there were some college age boys selling some hot snacks. They had samples and everything was in Korean, so I asked and he said it was peanut butter squid. Yes, peanut butter squid! So, I tasted it and, well, I can't say that I will ever eat it again. It wasn't bad, but just....odd.
What isn't a good way to eat this stuff? Creamy only though. I try to make everything into a sandwich and if it involves peanut butter all the better. After reading though this thread I feel much better about some of the seemingly strange choices I've made. I actually went out for a loaf of bread about halfway through reading through this. PB and: cheddar cheese or salami or ham or apples or cream cheese or... Haven't tried bacon or on a burger but those have just made it to the short list.
PB and bananas of course, though, and sorry to go off topic here, anybody else indulge in bananas and mayonnaise? Got it from my grandmother.
Peanut butter is a staple in my house, i buy the unsweetened primarily because i tend to use it in savory recipes, but i keep a regular jar at work. I toss PB into stir fries and curries ever since i was introduced to a dish called PB stir-fry years ago, it has 5-spice powder in it, and it's a great combo. Plus it tops up the protein in a veggie dish. I have used PB in soup recipes, and recall a particularly good one with chick peas and pb i think it was called Senegalese Peanut Soup, might have even been a Weight Watchers recipe.
I also enjoy apples and PB, which for some reason draws gawks from coworkers. PB on graham crackers is also good. PB and banana is supergood...as is PB and raisins.
Some less than healthy things in the past, the ever favorite fluffer nutter...PB and grape jelly, and ashamedly.....peanut butter and butter sandwiches. as if there wasn't enough fat in there...
I still like peanut butter and jelly sandwiches a lot (that's right, I never grew up!) and last night I had this amaaazing peanut butter pie. Mmmm...
Peanut butter pie--peanut butter, cream cheese and whipped cream in a chocolate cookie crust.
I have a recipe for an African-style stew with chicken, rice, sweet potatoes, hot pepper, spinach, and peanut butter.
Occasionally in the afternoon I get a craving that is only satisfied by melting chocolate chips and stirring them into peanut butter.
And yes, there are times when the only thing that hits the spot is a good ol' PB&J.
i love all things peanut butter!
and i can't believe that only on other person loves PB and oreos. It's my addiction. =]
and if I'm not careful, after I finish the oreos I'll just sit there eating the PB with my finger haha
and of course I also love it on celery, toast, bananas (with cinnamon sugar), apples.
I haven't done this in YEARS but this thread reminded me of how much i loved a jar of PB and a carton of ice cream (vanilla or chocolate). half a spoon of PB and then scoop ice cream on top of it. The flavors were fantastic but just as pleasing were the textures of the creamy PB and the cold rich ice cream.
re: krissywats
I'll have to introduce you to my husband! I like to eat natural peanut butter on whole wheat toast for breakfast sometimes, and since early in our marriage my husband told me that he doesn't like peanut butter (along with cake and beets, both of which he eats) I couldn't understand why the jar got empty so quickly. PB and vanilla ice cream was the answer.
re: MMRuth
It's funny - I'm not a huge PB fan too but something about that combo is amazing - I honestly thing it's a texture thing.
re: krissywats
krissywats, those are my two major food groups.
I'm glad to be reading in this thread that PB is a source of protein.
Recent discovery: PB and egg sandwich. I've tried with a sunny-side (easy) and with hard-boiled eggs - both are good, though I prefer the former.
Wow, so many great ideas. I think I will try the melted PB over ice cream tonight. My favorite is PB&J on waffles. It is a great way to start the morning with good protein.
Peanut Pan Crunchy - spooned right out of the jar is my most guilty pleasure. Also, on warm toast with butter AND peanut butter.
This thread reminds me of a sandwich I used to eat in the cafetria at my college: PB, banana slices, raisins, alfalfa sprouts and grated carrots on a 3-foot-long bread that you can order by the increment of 3 inches.
I tend to have it on toasted (wheat) English muffins, but PB & J on Ritz crackers is a really guilty pleasure (though I haven't eaten it in years).
I think it is good enough to eat "as is" but it's rather dangerous to eat it out of the jar because, if you happen to choke on it, it's one of the few foods (like Japanese mochi) which can't be dislodged with the Heimlich maneuver.
re: Orchid64
>>it's one of the few foods (like Japanese mochi) which can't be dislodged with the Heimlich maneuver.
Is that right???? Well, that puts a damper on all the peanut butter I am eating since finding this thread!!!
your mom doesn't love you until she puts pb & honey on a pancake and tops it with sprinkles. i totally forgot about this until recently so i had to make some for my husband. delightful (unsweetened pb, though, of course).
i also do pb+banana on a bagel, wasa crackers, in my mouth, etc. the natural stuff (refrigerated) mixed with a *little* sour cream makes a good little cupcake frosting (especially the pb&co dark chocolate peanut butter on a banana cupcake!).
i prefer cashew butter w.apples for those who want to take a nutbutter adventure:)
re: fruglescot
i'm so glad you discovered one of my favorite combos. i posted an additional suggestion for you on the other thread....
re: goodhealthgourmet
Thanks for ALL, your helpful posts goodhealthgourmet.
Which other thread are you referring to?
I like your little avatar character. Do you wear that outfit around the kitchen?
re: fruglescot
i was talking about your plea for breakfast help.
my avatar is cropped from my business logo. and for fear of shattering anyone's fantasy, i'll say that yes, i do wear that in the kitchen ;)
Either straight off the spoon while waiting for dinner to cook or as masamba (peanut butter mixed with salsa or steamed greens...collards or kale, usually) served with potatoes. Masamba is an African dish. Masamba is a word used in Mali as well as Uganda and/or Kenya to mean simply "greens" or "farm". Peanut butter and apple muffins.
best post evah
I popped back to read this thread after a really LONG time and I'm surprised to see it's still going. Peanut butter is divine, and this thread is really fun.
I'm happily munching a toasted slice of Bread Alone's SF sourdough with a schmear of Crazy Richard's creamy PB and Summer's End Orchard Piquant Lime Marmalade. Life is good!
re: FoodieKat
Very dark toasted English muffins with a thin layer of butter applied first. I love the combo taste of butter and melted, warm peanut butter along with the charred ends of the crispy muffins...
re: Sean
I prefer lightly toasted English muffins, but I agree that the combo of butter and PB is fantastic. I also like that combo on a crumpet, although it's getting harder to find them in grocery stores. As a kid in Toronto, we had crumpets all the time; I don't think I ever had an English muffin until McD's introduced their breakfast menu, and I had an Egg McMuffin.
Also, watched a sandwich competition on Food Network recently. One chef cooked a version of Elvis's fried peanut butter and banana, but he used banana bread instead of Wonder, and then coated it with a French toast batter before frying. Looked awesome, and I'm interested in trying it.
The truth is, if peanut butter didn't stand so well on its own, it would be the worlds greatest condiment. It compliments any type of meat I've tried it on.
Peanut butter and bacon goes without saying. It should be made into a candybar.
Peanut butter with a Hillshire Farms Microwaved Hot Link is a treat that will make you wish that all times were 2:30 in the morning after the bars closed on Saturday night.
I always swore I'd try it in a more, let's say, oh... screw it, sober state, but why potentially ruin a good thing.
When I'm making brownies out of a box, I put big blobs of peanut butter throughout it, and swirl it. OMYGOODNESS. GOOOOD
With a spoon. But also, I love grilled peanut butter sammies. When you bite into it, the p.b. runs down your chin and burns you, but who cares, lick it off and do it again.
re: thecountryrose
Someone here (I think!) mentioned Trader Joe's peanut butter. Well, I confess, it's one of the best I've ever tasted, the creamy that is.
I made the Trader Joe truffle brownies and swirled in several (one for me, one for the pan) spoons of TJPB -- wow. Doesn't taste like a mix, and with vanilla ice cream.
Thanks to whomever pointed me to both.
re: dolores
I like the flavor of the TJ's chunky, nice dark roast, but it's got a lot of oil on top (oiry?). For the same flavor and less oil we get Teddie chunky, available in the supermarkets in the east.
Favorite way of eating is a pb and banana sandwich on good rye toast.
re: junescook
That Teddie superchunky is v v chunky, almost no pb holding the chunks together! Really good. I like it better than the TJ's Valencia which I found a bit sweet.
re: buttertart
you might want to try Crazy Richard's if you can get it where you are. i bought some at Pathmark last year when i was living back East, and it was some of the best PB i've ever had - the flavor was such a rich, deep, unadulterated roasted peanut flavor, it was terrific! unfortunately i can't get it here in California unless i order it online. it's available on the East Coast as "Crazy Richard's," and in the Midwest as "Krema."
re: goodhealthgourmet
I'll keep an eye out for it, thanks!
re: goodhealthgourmet
Or Smuckers. We've tried everything, prefer organic foods, but have no tolerance for any PB other than Smucker's creamy. Their chunky PB doesn't have peanut boulders in it, but has lots of chunks, IIRC. I hate chunky. I think Costco stocks Crazy Richard's organic, btw. That was the last one we tried.
re: goodhealthgourmet
I don't know, but I'd assume they stopped carrying the CR and replaced it with their own. I've never looked over at it since we cheated on Smuckers with CR from Costco; it came as two jars bound in plastic.
re: goodhealthgourmet
I seem to recall it being plastic, but my memory of it is fuzzy. I've bought it on other occasions in other stores, too, but it didn't pass muster in our house. I wish Smucker's would add an organic line; at least it comes in glass. I've been trying to avoid plastic packaging and food storage as much as possible, but it's a tough row to hoe, innit?
re: buttertart
Thanks, I'll have to ask my store to stock it!
re: buttertart
Thanks; It looks like it's available online, too. The way DH eats it, we should qualify for a volume discount. I have to think Fairway will order it for me, and that might bring the cost down more.
re: goodhealthgourmet
You can easily make pb w a food processor. No need to invest in a vitamix. I make it all the time..in fact I sell it, chunky style, mixed w my own home made granola. People LOVE it. :)
re: shaebones
That's true. Or any kind of mixer/grinder. I found that out by accident when trying to make nut meals. I suspect that something like a Vitamix creates a more pleasing texture.
re: shaebones
re: the Vitamix, i want it for grinding flour & doing other things as well. given the price tag, i'm coming up with every justification i can for making the investment - the nut butter is just another one ;)
re: goodhealthgourmet
If you know you'll use it regularly, it's an investment in improved control over food quality and cost over time and you deserve it! If you use flours, bake bread, make soup, juice and/or nut butters a lot, certainly. Most folks I know have them in the backs of closets after a brief honeymoon, but you're more oriented toward control over food quality than most, so...
re: shaebones
Even in an inexpensive food processor? With just the blade? This would be a use to justify keeping my food processor!
re: goodhealthgourmet
I checked the Crazy Richard's in the supermarket yesterday; it's in plastic. Smuckers is in glass, though, and thanks to buttertart, I requested that they stock the organic creamy. I sure hope it's as good as the natural/non organic that we are slaves to.
re: mcf
good luck with the Smuckers - i hope you love it :) i was just at Costco and checked the Kirkland organic PB - the only potential hint on the label as to the source of the PB was an organic certification from the New Mexico Organic Commodities Commission. the only NMOCC-certified PB i was able to identify through some Google sleuthing was Sunland..which makes sense because they're apparently the largest producer of OG PB in the country.
mystery solved!
re: goodhealthgourmet
you should call them and see who else they supply, then see if they produce them in glass.
Or not. :-)
re: goodhealthgourmet
Oh, well. Organic products in plastic containers... bleah.
the PB Loco brand has some unique flavor combos; some sweet, others savory.
Crunchy PB wasn't allowed in my parents house cause Dad was a dentist...story for another board...but I still remember that right of passage...naturally at day camp...having my first crunchy PB sandwich with fluffanutter.
Left to my own devices, PB&J consists of crunchy Jiff and Smuckers Low Sugar Raspberry Jam (no seeds) on Pepperidge Farm Whole Wheat with a cold glass of chocolate milk and a great book.
My love for PB has returned as an adult - my new favorite breakfast - PB on a whole wheat OR pumpernickle bagel with a really good cup of coffee! Mmmmm
Peanut butter and honey on a single slice of soft oatmeal bread, folded over.
Repeat at least 3 x's. My late-night snack every night.
Then, spoonfuls of PB with honey in the morning (also great fuel for workouts - eat about 45 minutes before).
I prefer WF's 365 brand PB, smooth non-organic. I eat enough that I come to favor certain "vintages", as defined by their expiration dates. Perfection in the Boston area was recently achieved in the Nov. 26, 2009 expiry batch, completely blowing away the notably inferior Nov. 8 expiry batch (which was too thick, clotty, and dry). I was surprised to find that all Nov. 26s disappeared long before the Nov. 8s at the Fenway Whole Foods in Boston, making me wonder if I'm not the only one taking note of batch differences.
I usually prefer a milder honey for this - McClure's Clover - but I'll be picking up some orange blossom honey today, as recommended by a prior contributor to this thread!
re: Ricardo Malocchio
(also great fuel for workouts - eat about 45 minutes before).
well if you're eating 3 slices of PB & honey on oatmeal bread late at night *every* night, you're gonna need those workouts! ;)
there is definitely variation in "vintage" within brands and varieties. it occurs with almond butter as well - it's quite noticeable with Trader Joe's PB and almond butter. i personally only buy organic, but i imagine it occurs with all natural (whether organic or not) nut butters. i'm pretty sure you wouldn't notice it in the conventional, emulsified stuff, though, because all those additives & preservatives are in there to ensure a consistent texture.
The classic way:
-PB & banana sandwich
-PB & marshmallow fluff
-PB & Bon Maman strawberry preserves
Also like homemade peanut butter "buckeye" candy (chocolate in the center surrounded by a chocolate shell)--not as sugary sweet as Reese's cups
Oh and Skippy (the name of the dog I had as a kid) is definitely my favorite brand. Smooth or chunky-- I like them both.
As a lover of Nutella PB holds It's own. I know, I know, two different animals!
You PB loving fools are living a sheltered life if you have not tried PB loco. Oh my my.
This a.m. was toasted Italian bread with a hearty heap of P.B.loco flavor (get ready for this fools) Rasperry White Chocolate.! Yesterday was CoCO Banana!
The Rasperry flavor is not listed on the site I picked that up in a specialty store.
Did someone say PB and pepperoni sandwiches? I guess I can't knock it cause I have not tried it.
Let me add if I had to choose plain PB- chunky or smooth, the chunky gets my vote.
re: Ciao Italia Foodie
That White Chocolate Raspberry in unsafe in my home, once the jar is open. A temptation too difficult to resist. And this from an unprocessed foods person who isn't particularly fond of white chocolate.
re: nofunlatte
"And this from an unprocessed foods person who isn't particularly fond of white chocolate."
don't hate me...
re: goodhealthgourmet
Curses! Seriously, that white chocolate espresso almond spread has my name written all over it.
Uhhh, have you tried the "Cannabis Kissed" peanut spread? Does it satisfy the munchies?
re: nofunlatte
the Cannabis flavor must have been created after i left SD - i would have remembered that one...or not? ;) every flavor i did try was pretty amazing, and trust me, i tried MANY. the free samples/tastes were sufficient reason for me to head well out of my way to the Hillcrest Farmers' Market every Sunday, even though there were two other perfectly good markets right near me ;)
re: goodhealthgourmet
I've had this peanut butter with the gold in it!
OMG, nuf said.
Until recently I used to buy a brand in a jar in the refrigerator section called Real Peanut Butter. It was basically just peanuts and salt, but did didn't separate as much as some of the organic brands. It's disappeared. I can't find it. Anyone know anything about it?
Also a call-out to PB Loco mentioned above. Nothing traditional or natural about it, but all I need is that stuff and a spoon.
re: chicgail
My grandmother used to buy this when I was a kid. It's the PB I grew up with as I spent many weekends and after school hours with my grandparents. I haven't seen it in years though.
Oatmeal (raisin or chocolate chips) Cookies sandwiched with PB and J.
Grilled Peanut and Brown Sugar on Cinnamon Swirl Bread
Strawberry Shortcake with Peanut Butter Sauce in addition to Whipped Cream
Baked Oatmeal Squares (cooked oatmeal spread in a pan and chilled in fridge then cut into squares and browned in a saute pan) topped with Peanut Butter and Maple Syrup
I once had a girlfriend that I served a bowl of my homemade Chili, and she asked for a peanut butter sandwich to go with it !
After I stopped laughing and convincing her she was gross, I made her one. (It does sound gross right?)
Well, she had the last laugh, she made me try it... and It was totally Awesome !
20 years later and I won't eat a bowl of Chili without a PB sandwich.
Dip your PB sandwich in Chili !
I read this whole thread and nobody else mentioned this that I can see.
Try it, you'll like it Mikey !
re: junk2500
I put PB in my chili sometimes.
re: tatamagouche
That sounds awesome! I can't believe I didn't think of it.
re: tatamagouche
What a good idea! I've heard of cocoa in chili -- if you put PB, you'd have a Reese's chili.
I don't think I mentioned it yet on this thread but as a special treat when we were kids, Mom would make "mung sandwiches". (I grew up in rural MO so we didn't know about mung beans then.) They were open-faced peanut butter and jelly sandwiches baked briefly in the oven, just enough to melt the PB. "Mung" was reportedly what "yum!" sounded like with a mouthful of this. Be extremely careful with hot peanut butter if you wish to retain the roof of your mouth.
A peanut butter and fluff sandwich for sure! But it has to be "Fluff" and not marshmallow creme.
Also, there is nothing like a whole wheat waffle spread with PB and topped with maple syrup. Its my go to dinner when I have nothing else in the house
My favorite way is from the jar, maybe dipped in almost any jelly/jam or preserves or on a sandwich with Welsh's Grape Jam. One that I like and have not seen listed is peanut butter and green olives sandwich. I use the chopped "salad" olives that are also yummy on a cream cheese sandwich.
A thin layer smeared on well-done white toast, watch it melt and glisten and then eat. mmm....
Another thing someone showed me when I was a kid....apple slices smeared with peanut butter are a good combo.
I use Naturally More Peanut Butter. It's made with peanuts, wheat germ, flax seeds, egg whites, honey and flax seed oil. None that partially hydrogenated nastiness. It has 10 grams of protein, omega-3's, and 4 grams of fiber! The wheat germ and flax seeds give it a good toasty flavor and a subtle crunch. I use it:
On bananas with a bit of honey
In oatmeal
On a whole wheat wrap with Vietnamese hot chili and garlic sauce. I discovered this combination by accident while packing my lunch for school. I spread some of the chili and garlic sauce on my sandwich and spread peanut butter on a wrap to eat for a snack. I licked the knife when I was done and caught a hint of both of the flavors together and the result was heavenly!
Swirled in cottage cheese or ricotta
re: Chef Kit Fox
Naturally More is good stuff. i had to give it up when i got my Celiac diagnosis because of the wheat germ :(
re: goodhealthgourmet
Still, that's not really peanut butter, that's peanut-wheat germ-flax seed-egg white-honey butter. I just want straight up peanuts.
re: tatamagouche
depends how i'm eating it and what i'm in the mood for - i like both options. actually, Trader Joes has a terrific roasted PB with honey & flax, but once again it's in a plastic container, which i'm trying to avoid.
re: Passadumkeg
That sounds like a great idea.
Oh I love PB I eat Skippy from the jar with a spoon and will use just about any kind for a PB & J. I love Peanut Butter and Company with the chocolate but its pretty expensive if I can even find it.
In a little different vein, the c-ration peanut butter eaten by troops in Vietnam, was so oily, that it could be lit on fire to heat other c-rats when trox.heat tabs, C-4 or gasoline was unavailable. It made the John Wayne bread more palatable, as well.
We love Teddy's Extra Crunchy Natural Peanut Butter when we are in New England.
re: Passadumkeg
That reminds me (hint, hint)...
re: tatamagouche
Got it! As soon as things slow down.
re: Kitchen Queen
I've heard they like PB better than cheese. You may also want to invest in an electronic/ultrasonic pest repeller.
Chunky natural PB spread on slices of Fuji apple = perfection. When I was single, that was my standard dinner, after yoga or going to the gym - now that I am married, it's too minimal for my husband - and I don't work out as often!
I don't eat PB sandwiches much, but when I do my favorites are with honey or orange marmalade, on wheat bread.
And now I'm hungry!
re: aching
Peanut butter between slices of apple was a standard after school snack for us growing up.
Add a table spoon of peanut butter to oriental ramen noodles when they are done cooking. It makes a crazy oriental peanut butter soup that kept me fed through college.
At my restaurant i put peanut butter, corn syrup, and chocolate topping in the blender. I add more corn syrup till it is runny and put it in ketchup bottles to make mudslides with. Girls love em and about 50% of girls snatch up at least one of these $7 drinks per visit (my call prices are $3.50 so its a huge upsell for me)
Either straight by the spoon, or on a nice thick piece of whole-grain toast
Yes, I like the dark chocolate dream peanut butter from peanut butter and co., which is odd since I don't normally like sweetened peanut butter (other than that, I only buy the unsweetened, all-natural kind from Whole Foods). I can eat the unsweetened kind of pb anytime, I love it that much. I have to be in the mood for something sweet to reach for the dark choco kind
re: loveballet101
I just found a selection of PB & Co. peanut butters at the Used Bread Store (Bakery Outlet) and had to grab the Dark Chocolate Dream. I've never seen it for sale in my area. I look forward to trying it!
re: tracylee
The dark chocolate is really good when I'm in the mood for PB & chocolate, and not very high in sugar for the taste, either.
Lately, I've been adding a dollop of regular to hot cereal to boost the protein a bit.
re: tracylee
never had it with hot cereal; il have to try that when it gets cold (which is basically never here in sofla)- just a 'dollop' though huh? you're such a better speller than me...
i put peanut butter in my cereal in lieu of milk because i only drink rice milk which doesn't offer me the protein that cow (or soy) does; i don't miss the rice milk at all...
a quick dessert for me (if i have chips and pb on hand) is to melt pb with dark chocolate chips then put it in dalops in the freezer; after a few minutes i have some version of pb cups
re: crowmuncher
dollop i mean...
My favorite non-specialty peanut butter is Peter Pan Honey Nut. Can't find it in NYC (yet), but have tried searching in every borough but SI. In that case, I'll bet it's somewhere in New Dorp... anyway, this one I'll eat by itself.
Other spoonfuls get topped with honey, either because they are virtually inedible without it (brands I've found overseas come to mind), or I just want honey. At the same time, I found a Skippy pb and chocolate blend in China, which sent my arteries back to the doldrums.
I haven't tried the PB and Co. chocolate one, but their other varieties have been alright. I got a free jar once for visiting a SoHo art gallery.
I agree with mojoeater, nothing better than a nice big spoon of peanut butter when your desperate for a nice snack
re: aynrandgirl
What are the brands? Are they certified organic? Do they contain mix-ins, spices or other flavorings?
The price of peanuts skyrocketed in 2011 after the worst crop harvest in several decades. PB prices jumped as a result, and never really came back down. Then the salmonella contamination and resulting nationwide recall on numerous brands earlier this year made things even worse. Even Trader Joe's, which always had such a great value, had to raise their price by about $1 per jar.
Some of the brands that market their products as artisanal, unique or upscale gourmet - like Squirrel PB, Monkey Butter, Vermont PB and PB & Co - sell for anywhere from $7-$11 for PB products that contain specialty ingredients or unique flavors.
I'm not saying I think the pricing is justified. It kills me that my favorite PB (Santa Cruz Organics dark roast) is finally back on shelves after nearly a year-long absence and now sells for $6.50 - $7 per jar. And don't even get me started on San-Diego based "Spread" with their obscene prices. Their peanut and almond butters now cost anywhere from $20.50 to $70 (yes, SEVENTY) per pound. Years ago when they were a small, struggling start-up company selling their unique creations at the local farmers' market at slightly higher prices than national brands I was happy to support them, but now it's just absurd.
re: goodhealthgourmet
One of the brands was "The Peanut Shop of Williamsburg". Not organic. That was the "cheap" $7 jar. The other I don't recall.
These are plain peanut butters, just peanuts and salt.
When I introduced Mrs. Potato to peanut butter mixed with honey she thought I was crazy, but when she tasted it it became her favorite sweet treat!


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subset: commoncrawl


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This gap is one that takes time and energy to cross, but your journey through it is an experience like no other. If approached with open-hearted curiosity, it can be a time full of excitement and hope, exhilarating as you surrender at each twist and turn, trusting in the magnetic pull of spirit to guide you through to the other side.
Understanding the New Earth
The New Earth is a place that you can imagine as a lighter and better feeling place than where you are right now. This place will feel more like love and less like fear. It is a place to which we are all headed, and what the Mayans and other famous prophets described as the end of the world as they knew it. Nostradamus described an explosion of energy taking place at precisely this moment in time. This energetic explosion is a destructive force in place to tear down the old fear based structures that have been holding our thoughts together and creating our lives since the beginning of time here on earth. This is a time that we have all been waiting for, and you are sure to feel some excitement for the process, as we have all chosen for one reason or another to incarnate during this very magical time. As the fear is slowly released over time we begin to vibrate into higher and higher dimensions of living, and through a combination of our own focused intention and the natural tendency of our beings, we will naturally move into lives that are more filled with a love for ourselves and all others beings on this planet.
Ascension Tip #1
Surrender the Limiting Beliefs of the Past
The primary shift that needs to occur in order to fully let go of all that is no longer serving you is to release two central beliefs.
The first belief to surrender is that gaining recognition, status and external things will bring happiness.
The second belief to surrender is that you are less than a perfect and innocent creation of God.
These thoughts are part of the old structures that are no longer serving humanity as a whole. When you seek love, status, recognition within a job, or thanks and appreciation in order to feel good, it puts you in a place of seeking your happiness in the outside world. There will never be enough on the outside to totally fulfill you without a deep connection to the depth of your soul that is your God-self or your highest self that lies deep within you.. When you seek for life to provide for you on the outside, you will always be left seeking. This thinking is rooted in a 3rd dimensional consciousness, and as the energetic frequency of the planet shifts, you will no longer be able to think like this anymore. Any discomfort or struggle you experience will most likely be tied to holding thoughts of the 3rd dimension.
As you release a need to seek anything in life on the outside, you will naturally move inward, where the true love, riches and reputation lie. The key to releasing these beliefs is to develop a relationship with God and your higher self and to practice self-love. A deep relationship with God will guide you through every relationship in life, everyone and everything else is secondary. God has the ability to share a love that is there for you at all times, a love that forgives you for your worst choices and loves you through your darkest moments. This love is so great and is embodied by so many different parts of your life, it can be overwhelming once you first start to really pay attention to it. When your goal is to move into alignment with your highest self and gain a deep sense of self-love, all else in life will come from this place with ease. Living this way is a lighter feeling, a higher feeling, a feeling that we can seek to cultivate in our own hearts. Residing in these high vibrational energies for longer periods of time will allow us to more fully come into connection with the highest parts of ourselves. This process is one that we will be observing over our entire lifetime, patience with ourselves and all others as we move through this process is of the utmost importance.
Ascension Tip #2
Living in the Void and Accepting the Now
Trying to know everything and control your surroundings are strategies that calm the fearful mind. As we move into higher vibrational realities it will become much easier to stay in a state of appreciation for the present moment. As we begin to manifest at faster frequencies in these higher dimensions, the fruits of our labor are coming to us in less time than any that have come before us have experienced. This is truly a magical time in history, when we can disconnect from the fear that dictates much of societal structures today, we can more easily allow our own actions to be guided by love and not fear. This is a gradual process and not one we should expect to achieve overnight or to judge anyone else for. The greatest challenge and reward of these times is to open ourselves up to the truth of who we are and what we are here to do.
Think of the void as a time to till the soil, fertilize it and to plant the seeds for the first harvest. It is a time that will require patience and grace as the unexpected forces of universal love pulls the rug out from underneath our feet, only to be replaced by something far greater, far richer, a far more beautiful life to live.
Ascension Tip #3
Crises of the Earth
The crises that arise in our life are being reflected in our earth right now. As these little earthquakes of fear occur collectively within our psyches and physically within our earth's crust, let it be a reminder to us of where we are right now. Each earthquake brings with it an opportunity to make a new choice, one more grounded in self-love, integrity and a sincere desire to achieve the greatest good for all people that are in our lives.
As we move through this dimensional experience, we will always have security in this world if we can find a deep love for ourselves. Seeing deeply into the life of another and choosing to focus only on the love that is present allows you to ascertain these deep truths, for we are all reflections of one another, and the country and world we live in today are filled with an infinite number of reflexive connections. As we journey through the void into the next dimension our greatest asset is each other. As the world shifts into higher and higher dimensional frequencies it can no longer hold the lower vibrating frequencies of fear as they now exist. The future as it has been predicted is here, we can choose to fight it, or we can choose to surrender and help each other along the way.
Ascension Tip #4
Choosing to Surrender
Ascension comes with many conflicting energies. So many things are up in the air. You can see the glimpse of some great opportunity ahead. You have changed so much, you have had time to find a newer center, one filled with a little more harmony and balance. This is a time of shifting. You have realized new ways of living and interacting with others. You are releasing old thoughts and ways of being, and moving forward fully into living in alignment with your soul's purpose. However, your physical world is in many ways still reflecting your old energy. Your soul has reached a point of moving forward, but your physical body, environment and relationships have not yet caught up.
You must first accept where you are now in order to move forward with grace and ease. The first step in acceptance is being honest about where you are and what you are doing in your life right now. Look honestly at what you are doing that is serving your highest self and the highest selves of those who surround you.
Ask yourself, "What do I envision my highest self doing or giving in the world?" Then move in that direction with small action steps everyday. When increasing percentages of the population begin to think this way, we will all organically move into a society dominated more by thoughts of self-love and love for others; this is not a shift that will happen in one day, but it is a shift that will take time, and it is the journey that we need to learn to accept and enjoy.
It is a time like no other to surrender. Our greatest opportunities for surrender lie in our uncomfortable feelings. These feelings are only signals that we are leaving the old and moving into new levels of existence. If you have had a difficult time making a decision, now is the time that you experience the energies that force you to let go of trying to make something happen. If you have been living out of alignment in any way, now is the time to surrender these habits and ways of being.
Our challenge is to see the lessons and the love and leave everything else behind.
Ascension Tip #5
Downtime and the Final Frontier
This period of downtime we have all been witnessing was and is a necessary tool to ensure that we have time to nurture ourselves throughout these changes. Right now we need only to bow our heads to God, surrender our imperfections, and know everyday universal energy is flowing through us. We are being led and are only directing the small details of our journey. Once we can relax into the flow we are currently in, whatever that may be, true peace will come. It is the always struggling to be somewhere else that creates the struggle in our lives.
The final frontier in accepting the now is surrendering to the truth that every experience you have in life is a reflection of the energy of your soul. When you choose to live in total love of yourself and in realization that all those you come into contact with are only reflections of a piece of you, peace is inevitable. You bring about every experience in your life through vibrational attraction. Therefore, judging, blaming, or pointing fingers at ourselves or at another's behaviors are connected to lower dimensions and have no place in our next dimensional reality. When we can truly live from a place of love within our own hearts, and learn to live in appreciation of being able to give that love to others, we open ourselves to the grace and security that will come from living in a very new world.
Love yourself with unconditional compassion, no matter what the outward circumstances may be. Challenge yourself to love all of humanity, no matter what is happening on the outside. We are all in this together, one infinite grid of energy, vibrating together. This kindness of the heart towards ourselves and others is what will help us to ascend with grace and find peace in our everyday lives.
From my open heart to yours, sending blessings for transcendent love, harmony and peace in your body, mind, soul and home
Want to Learn More?
Fifth dimension ascension is a journey into higher dimensional living. We all need practice inhabiting this higher dimension of being. Indigo International has developed some practical programs to help you inhabit this new way of living. Pleiadian Lightbody Crystalline Grid DNA Activations and Attunements are healing experiences that can awaken your body energetically to the truth that you are a master being of love and light. Explore our Crystal Healing Certification Program to raise your vibration with the loving energy of the crystals of the earth. Just want to read more? Explore our posts on the Buddha's guidance for transcendent living and join Aimee as she shares the teachings of A Course in Miracles, a series of lessons that can help you to remember that only love is real.


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Lee, Lawrence.
The Appreciation of Stained Glass
. London: Oxford University Press, 1977.
Survey and history of stained glass. Divided into sections on works, their design, and their context. The quintessential book on stained glass.
Piper, John.
Stained Glass: Art or Anti-Art
. New York: Reinhold Book Corporation, 1968.
Stained glass theory from a practicing artist in the field. An interesting discussion of the distinction between craft and art in stained glass.
Stained Glass Magazine
Stained Glass. -- [St. Louis, etc., stained glass Association of America]
Established in 1906, a well designed magazine with the stained glass profession in mind. Includes many good illustrations of work and discussions of contemporary problems facing the stained glass artist.
Architectural Stained Glass
. Ed. Brian Clarke. New York: Architectural Record Books, 1979.
Series of essays from stained glass theorists and artists. Among others are essays by Reyntiens, Sowers, and Piper attempting to locate architectural and decorative glass within the contemporary (read postmodern) art climate. Also included are lengthy discussions of 13 contemporary stained glass artist and photographs of their works.
Armitage, Edward L.
Stained Glass: History, Technology, and Practice
. London: L. Hill Books Ltd., 1960.
General history of stained glass from a designers standpoint. Includes technological developments and techniques as well as an analysis of contemporary artists.
Arnold, Hugh.
Stained Glass of the Middle Ages in England and France
. London: A. & C. Black, 1925.
Arnold analyzes stained glass by period through developments in the 13th and 15th centuries. A good discussion of iconography in medieval Christian glass.
Demotte, inc.
New Catalogue of and Exhibition of Stained Glass from the XIth to the XVIIIth Cent.
New York: Demotte inc., 192-?
Brief historical overview of stained glass including fifty five (black & white) plates of 13th to 18th century glass from private collections.
Eden, F.S.
Ancient Stained and Painted Glass
. Cambridge: University Press, 1933.
Analysis of pre-18th century English stained glass in still existent churches. Compares English style to Renaissance style rather acutely.
Hutter, Heribert.
Medieval Stained Glass
. New York: Crown Publishers, 1964.
Displays evolution of style from two-dimensional mosaic to painted glass, and discusses the importance of technological innovation to style.
Medieval and Renaissance Stained Glass from New England Collections
. Ed. Madeline H. Caviness. Medford: Tufts University, 1978.
Piece by piece examination of historically important stained glass from private collections. Includes provenance, detailed description, and checklist of pictured pieces. Black and white plates.
Sowers, Robert.
The Lost Art: a Survey of One Thousand Years of Stained Glass
. New York: G. Wittenborn, 1954.
Nicely illustrated book links contemporary glass design to historical stained glass. Provides some historical information of medieval and English stained glass.
Vogel, Neal.
The Preservation and Repair of Historic Stained and Leaded Glass
. Washington DC: U.S. Department of the Interior, 1993.
This government document surveys basic preservation and documentation issues facing owners of buildings with stained glass. Includes a short history of stained and leaded glass in America with special emphasis on the technical and structural aspects of glass. Glass repair is not discussed, as the author believes this activity is best left to the professionals.
Bibliographical Reference
Brady, Darlene A.
Stained Glass, a Guide to Information Sources
. Detroit: Gale Research, 1980.
Comprehensive guide to information sources on stained and painted glass. Primarily English language books (1722 books listed) are included, but also contained is a general guide to periodicals, museums, and organizations.
Caviness, Madeline H.
Stained Glass Before 1540: an Annotated Bibliography
. Boston: G.K. Hall, 1983.
Designed as a research tool for those seeking information about stained glass in a particular monument. A majority of the books are foreign language (Gr./Fr.)
Evans, David.
A Bibliography of Stained Glass
. Cambridge: Bibliography Distribution Services, 1982.
Designed as a supplement to Brady, this book provides primarily periodical information including magazines, newspaper articles, and journals pertaining to stained glass.
Sewter, A.C.
The Stained Glass of William Morris and His Circle: a Catalogue
. New Haven: Yale University Press, 1975.
Excellent pictures of the work of the William Morris studio primarily focused on 19th century works. 665 images, 16 pages of color.
Meehan, Patrick J.
Frank Lloyd Wright: a Research Guide to Archival Sources
. New York: Garland, 1983.
Comprehensive guide to the manuscripts, letters, drawings, buildings, and stained glass of F.L.W.
Amaya, Mario.
Tiffany Glass
. New York: Walker, 1967.
Thorough background of Tiffany and his stylistic influences. 61 illustrations.
Lichtner, Schomer.
Schomer Lichtner: a Retrospective; Milwaukee Art Museum March 18 - April 22, 1984
. Milwaukee: The Museum, 1984.
The exhibit catalog which accompanied Lichtners retrospective. A valuable catalog of the artists major works.
Lichtner, Schomer.
Drawings from the Nude
. Milwaukee: Spotted Cow, 1974.
Despite its diminutive size this group of sketches provides an entrance into the mind of Lichtner.
Schmid, Elsa.
Beholding as in a Glass: Stained Glass Windows
. Nassau: Church of St. Paul the Apostle, 1969.
Catalog of the authors stained glass work in the Church of St. Paul the Apostle, Nassau Bahamas. Included notes by the artist about symbolism. Invaluable information from the artists standpoint.
Sowers, Robert.
Stained Glass: and Architectural Art
. New York: Universe Books, 1965.
Discussion of contemporary stained glass and its history, especially in regard to the association between artist and architect. A valuable survey of contemporary stained glass artists.
Connick, Charles J.
Adventures in Light and Color: and Introduction to the Stained Glass Craft
. New York: Random House, 1937.
An introductory craft book written by a renown stained glass designer. Overall an outstanding collection of craft, aesthetics, and professional concerns which remains incredibly relevant despite its age.
Holiday, Henry.
Stained Glass as an Art
. London: Macmillan, 1896.
Designed for those with a painting background looking to learn to paint on glass. A treasure for the would-be glass painter. 20 color plates, 64 illustrations.
Metcalf, Robert.
Making Stained Glass: a Handbook for the Amateur and the Professional
. New York: McGraw-Hill, 1972.
Includes sections about history, preparing a glass studio, plans and tools, traditional methods, and new techniques. Includes a short description of glass painting.
Paterson, James.
Stained Glass
. London: Museum P., 1968.
Introduction to British stained glass techniques. Discusses all aspects of stained glass creation and the differences between British and
American technique.
Reyntiens, Patrick.
The Technique of Stained Glass
. New York: Watson-Guptill, 1967.
A comprehensive guide to technique with detailed descriptions and illustrations.
Wood, Paul W.
Stained Glass Crafting
. New York: Sterling, 1971.
Project centered book including many different techniques and a simple approach to each project. Includes many photographs and illustrations.
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Administration on Aging
Building Respect for LGBT Older Adults
Source: SAGE
Content Type: Online Learning System
The program is designed to increase awareness of the issues faced by lesbian, gay, bisexual, and transgender (LGBT) individuals living in long term care (LTC) facilities. After completion of the online training, program participants will be prepared to: Increase visibility of the issues facing LGBT individuals in LTC facilities; Provide easy access to information on serving LGBT individuals in LTC facilities; Encourage LTC facilities to provide opportunities for staff to take the online training; Change the way individuals and facilities approach older LGBT adults. The program is organized in six online modules, taking about 10 minutes each to complete. Registration with the site is required.
Opening Doors: An Investigation of Barriers to Senior Housing for Same-Sex Couples
Source: The Equal Rights Center
Content Type: PDF
Report on matched pair testing in senior housing, reveals disparities in treatment of same sex couples and makes recommendations for changes in law, policy and practice.
In Their Own Words: A Needs Assessment of Hispanic LGBT Older Adults
Source: SAGE USA
Content Type: PDF report
In Their Own Words: A Needs Assessment of Hispanic LGBT Older Adults, includes a literature review, focus groups and key informant interviews with LGBT Hispanic older adults around the country, as well as with service providers who work LGBT Hispanic elders. The report assesses the status of Hispanic LGBT older adults and the challenges they face. Key findings include: There is a lack of research, knowledge and understanding of the needs and perspectives of the Hispanic LGBT older adult population; Healthcare providers should demonstrate respect and cultural competency when working with Hispanic LGBT older adults; Hispanic LGBT older adults have low awareness of and difficulty accessing available services, including health care due to lack of cultural and linguistic competence from providers; Hispanic LGBT older adults face ageism, homophobia, and racial/ethnic discrimination and throughout life, this negatively impacts economic security and health; and There is a need to reduce stigma by increasing awareness of diversity in sexual identity and orientation within Hispanic communities, among other findings.
Aging Out: A Qualitative Exploration of Ageism and Heterosexism Among Aging African American Lesbians and Gay Men
Source: Taylor and Francis Online
Content Type: Website with links to PDF article
Article exploring the impact of ageism and heterosexism on older LGBT African Americans. "Several themes were identified in the study, including (a) Sense of Alienation in the African American Community, (b) Deliberate Concealment of Sexual Identity and Orientation, (c) Aversion to LGBT Labels, (d) Perceived Discrimination and Alienation From Organized Religion, (e) Feelings of Grief and Loss Related to Aging, (f)Isolation, and (g) Fear of Financial and Physical Dependence.
Federal Benefits for Same Sex Couples
Source: NCOA
Content Type: Online video of webinar
Recorded webinar on federal benefits for married same sex couples (December 2013.)
NSCLC webinar, August 20, 2013: The Demise of DOMA: The Impact on Social Security, Medicare and Medicaid For Same Sex Couples
Source: NSCLC
Content Type: PDF of power point
An overview of the evolving picture of federal benefits for married same sex couples.
When I am Old and Gay: Culture and Housing in Later Life
Source: American Prospect
Content Type: Online article
Well written article discussing cultural and housing issues for older LGBT adults.
Same-sex Divorce
Source: National Center on Lesbian Rights
Content Type: PDF
The National Center for Lesbian Rights has created a short guide for attorneys on how same-sex couples who are in marriages/civil unions/registered domestic partnerships may be able to divorce even if they live in states that do not recognize their relationships.
Source: Lewis & Clark Graduate School
Content Type: online tool kit
This Guide is intended to give tribal legislators a brief overview of legal issues that impact the equal treatment of Two Spirit or lesbian, gay, bisexual, and transgender (LGBT) individuals. The Guide identifies areas in which existing laws may discriminate against LGBT individuals, and provides sample resolution and code language for tribal lawmakers to consider adopting to maximize LGBT equality within their communities. Commentary to the draft language is also provided to address some of the policy issues that tribal legislators should consider when developing or revising tribal laws to promote LGBT justice.
Gay and Lesbian Elders: Estate Planning and End-of-Life Decision making
Source: Bepress
Content Type: Article on website
This Article addresses the three areas of core concern for gay and lesbian elders — chosen family, financial insecurity, and anti-gay bias in the context of estate planning. The first section provides an overview of the current generation of gay and lesbian elders, including a summary of pre-Stonewall history and existing demographic information. The second section outlines the challenges associated with drafting an estate plan that favors chosen family over next of kin. The third section engages the topic of financial insecurity, discussing various benefits and government programs, such as social security and Medicaid planning. The fourth and final section discusses why an integrated elder care plan is an essential component of estate planning for gay and lesbian elders and how anti-gay bias and homophobia can threaten to derail even the most well designed estate plan. A brief conclusion notes that estate planning is at best an imperfect solution to a much larger problem because significant legal and policy reform will be necessary to ensure equity and dignity in aging regardless of sexual orientation.
Resources on Older Persons Living with HIV
Source: Resource Center on LGBT Aging
Content Type: Web site
LGBT older adults living with HIV also face other risk factors that can lead to poorer health outcomes. For example, 80% of LGBT older people with HIV live alone, compared to 67% of older heterosexuals living with HIV. The effects of such social isolation include depression, poor nutrition and premature mortality. Fear of discrimination often prevents LGBT elders from seeking the health care they need until it is too late. In addition, HIV prevention and intervention messages ignore LGBT older people or assume that older people are not sexually active.
Outing Age 2010: Public Policy Issues Affecting Lesbian, Gay, Bisexual, and Transgender Elders (Note: There is a link at the bottom of the page to download the entire pdf publication.)
Source: National Gay and Lesbian Task Force
Content Type: Webpage/PDF
This publication discusses the issues that have to be addressed when it comes to the specific needs of LGBT older adults living today.
Movement Advancement Project
Source: Movement Advancement Project
Content Type: Webpage
The Movement Advancement Project started in 2006. It is an independent think tank that provides research, insight, and analysis that help secure equal rights for the LGBT community.
Finding LGBT-Friendly Care
Source: AARP
Content Type: Article
Provides a list of resources that can be used when finding care services for LGBT elders.
LGBT Aging
Source: National Gay and Lesbian Task Force
Content Type: Webpage
The lesbian, gay, bisexual, and transgender (LGBT) community face a lot of discrimination due to society's constant need to stereotype individuals. The Gay and Lesbian task force speak about these injustices and why it is important to take these issues seriously, especially in the LGBT aging community .
Challenges Facing LGBT Elders
Source: National Gay and Lesbian Task Force
Content Type: Webpage
The National Gay and Lesbian Task Force speaks about the challenges LGBT older adults face living in the United States.
Medicaid guidance for same sex couples
Source: CMS
Content Type: PDF guidance letter
CMS issued a letter to State Medicaid Directors today regarding same sex partners and Medicaid liens, transfers of assets, and estate recovery. This letter informed directors of the options available and flexibilities regarding same sex couples.
Williams Institute Collection of Demographic Data on LGBT population
Source: The Williams Institute at UCLA School of Law
Content Type: Web page
Williams Institute - numerous studies on demographics, poverty, race in the lesbian, gay, and bisexual community.
Legal Issues for LGBT Caregivers
Source: Assist Guide Information Services
Content Type: Website
For Lesbian, Gay, Bisexual, Transgender (LGBT) persons of any age-and especially for older adults-certain legal and financial issues become increasingly important. These determine who has the responsibility to provide care, the power to make medical decisions, and the legal authority to utilize financial resources on someone's behalf if he or she is incapacitated. As a caregiver to a partner, friend or family member, it is essential to discuss with the care recipient what legal protections are available and become familiar with the limitations of these protections. Since most states do not recognize LGBT committed relationships, referred to here as same-sex relationships or domestic partnerships, LGBT couples need to complete certain legal documents prior to incapacity. Some members of the LGBT community rely on their "family of choice," a group of trusted and valued friends who provide care and support during an illness. However, without legal protections in place, these relationships might not be legally recognized, and could easily be questioned or contested by a biological family member. It is imperative that LGBT caregivers and care recipients understand relevant local, state and federal laws and act to secure legal protections.
Take the Power: tools for life planning for LGBT adults
Source: Lambda Legal
Content Type: Website with links to fact sheets
We're constantly making plans-to finish school, get a better job, find ways to save money and make time for family. Creating plans helps us reach our goals and organize life's priorities. Of course, there are some areas of life planning that we tend to put off because they seem complex or unpleasant-drawing up a will, for example, or deciding who will make medical decisions in the event of an emergency. Nevertheless, it's necessary that everyone take steps to plan for these events. Lambda Legal has prepared this toolkit, so that you can take the power and create a more secure future for yourself and your family.
National Resource Center on LGBT Aging
Source: SAGE
Content Type: Website
Program home page of AoA funded National Resource Center on LGBT Resource Center. Information for providers, organizations and indicviduals. The National Resource Center on LGBT Aging is the country's first and only technical assistance resource center aimed at improving the quality of services and supports offered to lesbian, gay, bisexual and transgender (LGBT) older adults. Established in 2010 through a federal grant from the U.S. Department of Health and Human Services, the National Resource Center on LGBT Aging provides training, technical assistance and educational resources to aging providers, LGBT organizations and LGBT older adults. The center is led by Services & Advocacy for GLBT Elders (SAGE) in partnership with 10 leading organizations from around the country.
Funeral Planning for LGBT Adults
Source: Lambda Legal
Content Type: PDF tip sheet
Funeral planning falls to the "legal next of kin" anyone in a long term non-martil relationship needs to take affirmative steps to assure that the family of choice is not excluded from funeral and burial arrangements.
Study of older LGBT Adults in Long Term Care
Source: National Senior Citizens Law Center
Content Type: PDF report
This report is the result of a survey undertaken by six organizations seeking to better understand the experiences of LGBT older adults in long-term care settings. The survey also sought to capture personal comments that describe some of the varied experiences of LGBT older adults, their loved ones, and the providers who care for them.
White House Memorandum on Hospital Visitation and Health Care Surrogates
Source: White House.gov
Content Type: PDF of White House Memo
On April 15, 2010 President Barack Obama issued a memo directing HHS to promulgate regulations requiring all hospitals that receive Medicare or Medicaid funding to allow patients to designate anyone as a visitor and to honor advance directives naming the patients' choice as a health care surrogate without regard to familial status of the surrogate.
Planning with Purpose Legal Basics for LGBT Elders
Source: National Center on Lesbian Rights
Content Type: Pdf booklet
Consumer guide to common legal challenges faced by older LGBT adults.
Lifelines: Documents to Protect You and Your Family
Source: National Center on Lesbian Rights
Content Type: Pdf booklet
A consumer guide to advance directives and estate planning for LGBT families.
Improving the Lives of LGBT Older Adults
Source: SAGE
Content Type: Report in pdf format
This groundbreaking report represents the first major collaboration between LGBT advocacy organizations and mainstream aging organizations to comprehensively examine the issues facing LGBT older adults. Most Americans already face challenges as they age, but LGBT older adults have the added burden of a lifetime of stigma; familial relationships that generally lack legal recognition under the law; and unequal treatment under laws, programs and services designed to support and protect older Americans. The report examines the unique barriers and disparities faced by LGBT elders and offers practical solutions.
Three Legs on the Ground: Retirement Income Essentials for LGBT Adults
Source: American Society on Aging Content
Content Type: Article This article stresses the importance of financial planning for LGBT seniors, emphasizing social security, pensions, and savings and investments.